Potato patatin is considered a valuable plant protein by the food industry for 
its exceptional functional properties and nutritional value. Nonetheless, it has 
not been widely used due to its low abundance in potatoes and high cost. Pichia 
pastoris was utilized for expression of patatin to overcome agricultural 
limitations. Biochemical and biophysical characterization of Patatin-B2 (rPatB2) 
and Patatin-17 (rPat17) is described. rPatB2 and rPat17 had higher zeta 
potential and superior solubility at various pH conditions in comparison with 
commercial patatin, whereas particle size distribution was similar. Inflection 
temperatures were higher than potato isolated patatins. Antioxidant capacity of 
rPatB2 and rPat17 was similar to that of commercial patatin and the specific 
enzymatic activity of rPatB2 was 5-fold higher than rPat17 and patatins isolated 
from potato. Results indicate yeast-derived patatin properties are comparable to 
patatins from potatoes, suggesting their potential use in various plant-based 
products such as meat and dairy analogues.