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For recovering potato protein from the wastewater by foam separation, Weijenberg and Mulder (1978) investigated the gasâliquid interfacial adsorption of the protein in the liquid phase as a function of potato protein concentration, temperature, pH and sodium chloride addition.
Baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.