贾璐冰1，王绍涵1，李慧如1，张 琳2，曹伟锋1，陈宏毅3*，乔长晟1*
（1.天津科技大学生物工程学院，天津 300457；
2.天津慧智百川生物工程有限公司，天津 300457；
3.四川省食品发酵工业研究设计院有限公司，成都 611130）
摘 要：马铃薯蛋白是马铃薯淀粉加工的重要副产物，是一种优质的植物蛋白，具有较高的营养价值。随着提取纯化技术的不断发展，其营养价值和功能特性也日益受到学术界和产业界的关注。该文介绍了马铃薯蛋白的结构组成及特性，系统综述了马铃薯淀粉废水中蛋白的提取技术、原理及优缺点、蛋白的水解工艺和水解产物的功能特性，旨在为马铃薯蛋白的高效提取、深度加工及高值化利用提供理论依据和技术参考。
关键词：马铃薯蛋白；提取工艺；酶水解；生物活性肽
中图分类号：TS201.21；TS239 文献标识码：A 文章编号：1674-506X（2026）01-0093-0008
Research Progress on Protein Preparation and Hydrolysis Process in Potato Starch Wastewater
JIA Lubing1，WANG Shaohan1，LI Huiru1，ZHANG Lin2，CAO Weifeng1，CHEN Hongyi3*，QIAO Changsheng1*
（1.College of Bioengineering，Tianjin University of Science & Technology，Tianjin 300457，China；
2.Tianjin Huizhi Biotrans Bioengineering Co.，Ltd.，Tianjin 300457，China；
3.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China）
Abstract：Potato protein，an important by-product of potato starch processing，is recognized as one type of good plant-based protein for its high nutritional value. With advancements in extraction and purification technologies，its nutritional and functional properties have received increasing attention from both academy and industry. This paper introduces the structural composition and characteristics of potato protein，then systematically reviews the extraction technology，principle，advantages and disadvantages of protein in potato starch wastewater，hydrolysis process of protein，and functional properties of its hydrolysates. This review aims to provide theoretical basis and technical references for the efficient extraction，deep processing，and high-value utilization of potato protein.
Keywords：potato protein；extraction process；enzymatic hydrolysis；bioactive peptides
doi：10.3969/j.issn.1674-506X.2026.01-013
