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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.
Potatoes have all nine amino acids, but they donât have an adequate amount of all of them to be considered a complete protein. Like most other plant foods, potatoes are incomplete proteins. One large baked russet potato has 8 grams of protein, or 14 percent of men's and 17 percent of women's daily allowances. Other types of similarly sized baked potatoes contain 6 to 7 grams of protein.