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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.
So thatâs why you get more resistant starch from a potato thatâs been cooked and cooled than from a hot one. According to the blog entry above, once the retrograde resistant starch has formed, you can then reheat the potato without losing any more RS.