Potato dry matter consists for about 10 percent of protein of a very high quality for human nutrition (see below).
Increasingly potato starch manufacturers are recovering this protein as a secondary product. Mostly used as a food ingredient, potato protein can add nutritional value as well as physical functionality, such as foaming, emulsifying and gelation. Use of potato protein also keeps a product vegan and does not need declaration as an allergen.
Finally, we want to mention - as an interesting fact, since the volume used in this application is negligible compared to the other applications - potato proteins can be extracted in functional form: Kemin extracts a specific protein, Proteinase Inhibitor II from Russet Burbank Potatoes. Sold as Slendesta, Proteinase Inhibitor II works by promoting and extending the body’s natural release of cholecystokinin (CCK), a powerful peptide that signals key organs, including the stomach and brain, to induce feelings of fullness.