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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.
In addition, when potatoes sprout, the starch in the potatoes is converted into sugar. If the potato is firm, it has most of the nutrients intact and can be eaten after removing the sprouted part. However, if the potato is shrunken and wrinkled, it should not be eaten.