Potato protein for human food use

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Abstract
Potato protein can be produced as by‐product of potato starch production in relatively large amounts. The technical problems concerning the production as well as the necessary purification of the protein for human consumption are mainly solved. However, the marketing of potato protein is difficult because it can be used, without purification, only in limited fields. Besides many physiological advantages, there may exist som hygienic risk factors which must be investigated in detail before potato protein can be applied by the food industry as a new source of protein.