Functional potato protein compositions with reduced enzymatic activity

Potato protein composition comprising:

• patatin;
• and
• optionally insoluble fibers from potato and/or other potato proteins,
• wherein the protein, preferably the potato protein, has an aqueous solubility at pH=7.0 and 20° C. of at least 60%, and
• wherein the composition has an acetylcholinesterase (ACE) activity of less than 30 U/g, based on the dry weight of the protein.

A method of reducing the lipolytic acyl hydrolase (LAH) activity of a potato protein composition, said composition comprising:

• patatin;
• and
• optionally insoluble fibers from potato and/or other potato proteins;
• said method comprising the steps of:
• (a) providing the potato protein composition wherein the potato protein has an aqueous solubility at pH=7.0 and 20° C. of at least 60% and wherein the composition has an acetylcholinesterase (ACE) activity of more than 30 U/g, based on the dry weight of the potato protein;
• (b) subjecting the potato protein composition provided in step (a) to a pH below 4.5 at a temperature below 50° C.;
• (c) optionally raising the pH of the potato protein composition obtained in step (b) to a value between 5 and 10;
• (d) optionally drying the potato protein composition obtained in step (b) or (c).