The tested material was native potato starch, fractionated into 2 fractions of dimensions: 1-50 μm and 51-100 μm. Both starch fractions were subjected to a microscope analysis in polarised and normal light, viscosity tests (Hoeppler and Brabender viscosimeter), starch retrogradation ability tests. It was stated that large size grains pass to a colloidal phase quicker giving pastes of lower viscosity maximum. The investigations of starch susceptibility to α-amylolysis showed that the starch of large size grains is more susceptible to hydrolysis while after repeated freezing and defrosting of pastes starch was more resistant to the action of α-amylase so it was more susceptible to retrogradation processes than the starch of small size grains.
potato starch, grain size, retogradation, gelatinisation