Abstract: Potato is rich in nutrients, and China is now the world’s biggest potato consumer and producer. Along with the development of the potato processing industry, understanding the nutritional and functional properties of potato proteins has continued to advance. Patatin is the major storage protein of potato tubers. In this paper, the advantages and disadvantages of the different methods for the separation and purification of patatin are described, and the molecular mass, structural characteristics, physicochemical properties and functional properties of patatin are presented. We hope that this review will provide a rationale for further research and application of patatin in the food processing area.

Key words: patatin, separation and purification, physicochemical properties, functional properties