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The gelatinisation enthalpy of native potato starch, as measured by DSC, was observed to decrease with increased natural phosphorylation of the amylopectin. The phosphate esters bound to the C-6 carbons clearly reduced the gelatinisation enthalpy, whereas the phosphate esters bound to C-3 carbons took little or no part in this reduction. Retrograded starch samples were also studied, in order to find a corresponding relationship between the degree of phosphorylation and the recrystallisation enthalpy. These results were less convincing, but the phosphate esters did tend to increase the retrogradation enthalpy independent of the phosphorylation site.

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31P NMR technique was used to determine variations between potato varieties in the degree of phosphorylalion on the C‐3 and C‐6 sites of the glucosidyl units of the amylopectin molecules. The C‐3 phosphorylation was independent of the potato variety, while a substantial variation in the C‐6 phosphorylation was observed.