감자(세풍과 대지)에서 분리한 전분을 큰 입자와 작은 입자로 분획하고 입자별 일반성질과 호화특성을 비교하였다. 전분입자의 크기는 세풍전분이 $10{sim}85{mu}m$, 대지전분이 $13{sim}90{mu}m$이었고, 작은 입자$(<30{mu}m)$는 대지전분이, 큰 입자$(>41{mu}m)$는 세풍전분이 많았다. 일반성질과 물결합 능력은 차이가 없었고, 아밀로오스 함량은 큰 입자가 높았다. 팽윤력은 큰 입자가 작은 입자보다 낮았고, 아밀로그램의 최고점도는 세풍전분은 입자별로 차이가 없었으나, 대지전분은 큰 입자가 높은 값을 보였다. 호화온도 범위는 작은 입자가 큰 입자보다 넓었으나, 호화 엔탈피는 차이를 보이지 않았다. 두 전분 모두 입자별에 관계없이 $70^{circ}C$에서 호화가 완료되었다.
Starches isolated from Seipoong and Daeji potato were classified into small and large granules. The starch granule size for Seipoong and Daeji was in the range of $10-85;{mu}m$ and $13-90;{mu}m$, respectively. Seipoong starch contained more large granules $(>41;{mu}m)$ while Daeji starch had more small granules $(<30;{mu}m)$. There was no difference in water-binding capacity both between two starches and among granule sizes. Amylose content for toro starches was the same but was higher in large starch granules than small ones. Swelling powder at $80^{circ}C$ for parent starches was essentially the same but small starch granules had much higher swelling powder than large ones. The large starch granules for Daeji showed higher peak viscosity by amylograph than small starch granules. No such difference was observed for Seipoong starch. The gelatinization temperature range of small starch granules was wider than that of large ones, but gelatinization enthalpy was the same between large and small starch granules. The starches regardless granule sizes were completely gelatinized at $70^{circ}C$.
