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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.
Resistant starch refers to complex starch molecules that we can't digest. To break these molecules down, the gut bacteria in our large intestine need to go to work. That breakdown process takes time and effort. Both regular potatoes and sweet potatoes contain starch, some of which is resistant starch. That's one of the reasons why they're considered slow-burning -- they make you feel full for hours because it takes your body longer to process them.