Functional native potato protein, and method for producing same

A method for the preparation of a native, functional potato protein with a molecular weight of 10-120 kDa (according to SDS-Page primary structure), comprising the steps:

• providing chopped, cleaned potato pieces under oxidation protection;
• mechanically separating the solids from the chopped, cleaned potato pieces to produce potato amniotic fluid and solids;
• adjusting the pH value of the potato amniotic fluid to a pH value between 6 and 9;
• separating insoluble components and suspended solids by centrifugal separation,
• ultrafiltration of the pH-adjusted potato amniotic fluid;
• diafiltration of the ultrafiltration retentate with water to reduce the electrical conductivity of the retentate solution by 50-90%, with fully deionized water, distilled water, process water, or tap or process water while retaining the potato protein solution;
• optionally, drying the potato protein solution and, optionally, sterilizing.

A potato protein produced by:

• providing chopped, cleaned potato parts in the form of potato mash under oxidation protection, mechanical separation of the potato mash into solid and liquid phase (potato amniotic fluid);
• adjusting the pH value to 6-9,
• separating insoluble components and suspended solids by centrifugal separation;
• ultrafiltration of the liquid phase with membranes with a cut-off of 3-150 kDa,
• diafiltration of the ultrafiltration retentate with fully deionized water, distilled water, process water or tap or process water up to a reduction in conductivity of 50-90%,
• removing antinutritive substances using adsorption techniques;
• optionally, sterilizing and
• optionally, drying the protein solution.