Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition

► Bisulphites, citric and ascorbic acid inhibited sweet potato oxidative browning. ► Oxidative browning inhibitors reduced sweet potato protein recovery. ► Sweet potato proteins had low phytic acid and trypsin inhibitor but high tannin. ► Sweet potato proteins are rich in sulphur-containing amino acid. ► Membrane and isoelectric processed sweet potato proteins had high thermal stability.