6개 품종의 감자에서 분리한 전분의 물리화학적 특성을 조사하였다. Arkula에서 분리한 전분은 다른 품종에 비해 회분 함량이 훨씬 낮았다. 분리 전분입자의 형태는 난형과 구형이었고, 평균입경은 $25{sim}26.9{mu}$였다. 전분의 무기질 성분중 인산과 칼륨이 가장 중요한 성분이었다. 분리전분의 아밀로스 함량은 $32{sim}27.2%$의 범위였고, blue value와 alkali number는 각각 $0.42{sim}0.45$, $5.8{sim}7.7$ 정도였다. 아밀로그람에 의한 호화 개시온도는 $63.5{sim}68^{circ}C$의 범위였고, Noot Sack이 모든 지표에서 가장 높은 값을 나타내었다. 팽윤력과 용해도는 $50^{circ}C$까지는 큰 변화가 없었으나, 그후 급격히 증가했다.
The physicochemical properties and characteristics of potato starches which were isolated from the six varieties were investigated. The ash content of starch prepared from the Arkula showed lower than that of the other five samples. The shapes of starch granules were oval and round, and the average diameters were in the range of $25{sim}26.9$ microns. The main constituents of the inorganic components of each starch sample were found to be phosphorus and potassium. The amylose contents of starches were between $27.2{sim}32%$, and blue value, alkali numbers were in the range of $0.42{sim}0.45$ and $5.8{sim}7.7$, respectively. Amylograph data revealed that Nook Sack had the highest viscosity at all reference points. The swelling power and solubility patterns were negligible until $50^{circ}C$, thereafter it increased rapidly.
