The fractionation of potato starch part II. The reducing powers, mean molecular weights and solubilities of the fractions

The reducing powers of the fractions from ground potato starch and the mean molecular weights calculated from them show that, as in the case of wheat starch, grinding in a ball mill causes very considerable depolymerization. This process takes place more rapidly with potato starch than with wheat starch. In contrast to wheat starch, the differences in solubility between the dried potato starch fractions are explainable by the differences in the mean molecular weights of the fractions.