Properties of acetylated potato protein preparations

► Acetylation caused the decrease of total and coagulable protein contents. ► Dose of 0.4 cm3 in modifying the PPC did not affect the essential amino acid composition. ► Acetylation of PPC caused significant increases in water absorption capacity in all doses of acetic anhydride. ► Significant decreases were observed in oil absorption capacity of PPI and PPC. ► Emulsion activity and stability of PPI and PPC was significantly decreased.