감자 품종(분질인 남작, 중간질인 세풍, 점질인 대지마)간의 생전분, 열수 가용성 및 산처리전분의 구조적 특성을 조사하였다. 아밀로오스 함량은 남작이 28.0%, 세풍이 27난.0%, 대지마가 25.5%였다. ${eta}$-아밀라아제 분해한도는 $64.0{sim}65.0%$로 품종간에 비슷하였다. 전분의 사슬분포는 ${overline}{DP}55$ 이상의 부분이 $34.7{sim}37.9%,;{overline}{DP}40{sim}50$부분이 $17.1{sim}19.9%$ 그리고 ${overline}{DP}15{sim}20$ 부분이 $42.2{sim}48.2%$이었으며 품종간 사슬분포의 특성은 A사슬$({overline}{DP}15{sim}20)$과 B 사슬$({overline}{DP}40{sim}50)$의 분포도에서 차이를 보였다. 열수가용성전분은 남작 15.8%, 세풍 18.6%, 대지마가 20.8%이였으며, 겔 크로마토그래피에 의한 용출양상은 품종간에서 특성을 나타냈다. 전분의 산가수분해($0{sim}48$시간)는 각 품종간 모두 24시간을 기준으로 2단 거동을 보였으며 산가수분해속도는 남작이 대지마보다 낮았다.
Molecular structural Properties of Potato starches from Irish cobbler(mealy Potato), Dejima(waxy or soggy potato) and Shepody were investigated. iodine reaction of Irish cobbler, Sephody and Dejima starches were 0.45, 0.44 and 0.43. ${eta}-amylolysis$ limit of the starches was not different between the three potato types. The percentage of each fraction was different among samples : in general, Dejima starch had higher proportion of $F1(more;than;{overline}{DP})$, $F2({overline}{DP}40{sim}50)$ and lower proportion of $F3({overline}{DP}15{sim}20)$ than those of Irish cobbler starch. When the starch was heated in excess water at $98^{circ}C$ for 8min, the yield of hot water-soluble starch were higher in waxy type than in mealy one. Each potato variety showed different gel chromatography pattern of the hot water soluble starch. When the potato starches were hydrolyzed with 2.2N HCI at $37^{circ}C$ for 48 hr, the molecular weight of the starch was decreased.
