Normal potato starch was isolated a

Normal potato starch was isolated according to a procedure described by Puncha-arnon et al. (2007), but with slight modifica- tions.

Approximately 1 cm3 of peeled potato in water were ground in a blender.

The slurry was screened through a bolting cloth,

and the suspension obtained was filtered through a 106 lm sieve.

The filtrate was allowed to settle until a dense,

firm starch layer was deposited.

The supernatant was decanted,

and the starch cake was rewashed at least three times.

The starch cake was then dried in an oven at 40 C for 24 h.