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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. β-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 (DP)￣ 55), F2((DP)￣ 40∼50) and lower proportion of F3((DP)￣ 15∼20) than those of Irish cobbler starch. When the starch was heated in excess water at 98℃ 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 HCl at 37℃ for 48 hr, the molecular weight of the starch was decreased.
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