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• Fresh potato tubers contain approximately 1.5-4.0% protein. Potato proteins are particularly rich in aspartic acid and glutamic acids; also contain significant levels of leucine, valine, alanine, lysine and arginine. Potato protein is one of the best plant proteins as a source of lysine. Potato proteins are divided into three groups: patatins (30–60%), protease inhibitors (20–50%) and other proteins (10–30%). Many extraction techniques were applied for the recovery of proteins from potato tubers including thermal coagulation, salt, acid and organic [29] GIUSEPPIN, M.L.F., VAN DER SLUIS, C., LAUS, M.C., “Native Potato Protein İsolates”, European Patent 1920662, 2008. [30] MIEDZIANKA, J., PEKSA, A., ANIOŁOWSKA, M., “Properties of Acetylated Potato Protein Preparations”, Food Chemistry, 133, 1283-1291, 2012. [31] MIEDZIANKA, J., PEKSA, A., “Effect of pH on Phosphorylation of Potato Protein Isolate”, Food Chemistry, 138, 2321-2326, 2013. 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