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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.
The large amount of starch in a russet potato makes it the perfect choice for baking. Unfortunately, the high percentage of starch is a downside if you need to keep your blood sugar balanced or you're watching calories. As long as you enjoy them in moderation, russet potatoes are a good source of fiber, vitamins and minerals, especially vitamin B-6 and potassium.