The starch of the tuber and shoots of the sprouting potato

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Abstract
Starch has been isolated from the shoots and tubers of sprouting potatoes, and its physical and chemical properties have been compared with those of the starch from the original tubers. Although the 2 tuber starches were similar, that from the shoot was profoundly different and possessed a lower iodine affinity and smaller granular size. The amylose fractions separated from the different starches varied both with regard to molecular size and [beta]-amylolysis limit, whereas the amylopectin fractions appeared to be similar. The sedimentation of amylopectin has been studied. The nature of the barrier to /3-amylolysis is discussed.