DESCRIPTION

Potato Protein occurs as an off-white and free flowing powder. It is obtained by the removal of sufficient non-protein constituents from potato so that the finished product contains NLT 85% protein based on dry matter. After washing and rasping the raw potatoes, removal of non-protein constituents is accomplished by separation techniques such as decanters, centrisieves, hydrocyclones, thermal coagulation, membrane filtration, and ion-exchange chromatography. Additional processing including concentration, temperature treatment, and pH adjustment may be utilized resulting in the protein fractions of different molecular weights. Commercially available products are differentiated as unfractionated, low molecular weight fraction (LMW, between 35 and 4 kDa), and high molecular weight fraction (HMW, >35 kDa). During the course of manufacturing of Potato Protein, suitable processing aids and additives may be used. Potato Protein may be hydrolyzed using suitable enzymes.