Soluble proteins from plant tubers, such as patatin from potatoes, are storage proteins that function in nitrogen reserves and exhibit enzymatic activities including lipid acyl hydrolase. These globular proteins are extracted from sources like Solanum tuberosum and display high water solubility due to hydrophilic amino acid residues. They contribute to nutritional value in foods, with molecular weights typically ranging 40-45 kDa for patatin isoforms. In food science, they influence texture, foaming, and emulsification properties. Research in peer-reviewed journals like Journal of Agricultural and Food Chemistry details their isolation via aqueous extraction and characterization by SDS-PAGE. They denature upon heating above 60°C, affecting solubility and functionality in processed foods.