Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (9): 1746-1756.doi: 10.3864/j.issn.0578-1752.2016.09.011


• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Domestic and Abroad Research Progress of Potato Tuber-Specific Storage Protein Patatin

ZHANG Du-qin, MU Tai-hua, SUN Hong-nan   

  1. Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193
  • Received:2015-09-16 Online:2016-05-01 Published:2016-05-01

Abstract: Potatoes are the fourth main crops after wheat, rice, and corn. China is the world’s largest potato production country. Along with the development of the potato processing industry, studies on potatoes are going on gradually. Patatin is the potato tuber-specific storage protein, as well as the main part of the potato protein. In addition to its Lipid acyl hydrolase (LAH) and antioxidant activity, Patatin has excellent physico-chemical and functional properties such as solubility, emulsifying, foaming, and gelling properties, and is one of the most popular vegetable proteins. However, no overviews about the physico-chemical properties, the isolation, extraction and purification methods, the application in the food industry, and the future research hotspots of patatin were found up to now. In this paper, the molecular weight, structural characteristics, and physico-chemical properties of patatin were introduced, the method of isolation, extraction, and purification methods of patatin were summarized, and the advantages and disadvantages of each method were compared in order to provide a theoretical reference for the further application, research, and exploitation of patatin in the food industry. The content of patatin in potato protein ranged from 5.4% to 38.0%, relating to the cultivars and metabolic physiology of potato. The molecular weight of patatin varied from 39 kDa to 45 kDa, depending on the degree of glycosylation. Patatin is a kind of globulin with compact structure, and the primary structure contains more than 360 amino acid residues and remained unaffected by the surrounding elements, while the advanced structures were affected by temperature, pH, and so on. Patatin has excellent physico-chemical and functional properties such as solubility, emulsifying, foaming, and gelling properties, which were affected by surrounding elements. Gel chromatography and ion-exchange chromatography are the most common methods to isolate and purify patatin from potato protein, the reversed-phase chromatography (RPC), immunoaffinity chromatography, and gene expression can produce highly purified patatin. Although not suitable for large-scale production, expanded bed adsorption (EBA) chromatography can prepare large amount of patatin with low purity. Research studies on the application of patatin in the food industry are scarce. Patatin has great potential as food ingredients in the food industry, further research studies on Patatin will continue progress toward simplifying extraction methods, cutting the extraction cost, and developing foods, health products, and drugs with high-functional value.

Key words:  potato, Patatin, food industry, application, research and exploitation

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