Most of the phosphorus of potato starch fractions is bound to the starch and is not split off when the starch is precipitated from solution by alcohol. The potato starch amylopectin contains much more phosphorus in the form of bound esterified phosphate groups than the corresponding amylose. In wheat starch the reverse is the case, the phosphatides present being adsorbed by the amylose preferentially to the amylopectin.
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Lampitt et al. (1948) studied this question.
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