In the latest work, a method to determine calorimetrically the α-glucosidic linkage contents in starches was introduced.
The present work refers to the application of this method to the determination of the α-1, 4 glucosidic linkage content in two kinds of sweet potato starch (i.e., Norin-1 and Okinawa-100) isolated at the two different stages of development.
It has been found that the sample isolated on October 31 (1953) had a larger value for α-1, 4 glucosidic linkage content than the sample isolated on August 6 (1953) for both the two sweet potato starches.
Combined with the amperometric titration method the increase in α-1, 4 glucosidic linkage content has been found to be due to both the increases in amylose content and in average unit chain length of amylopectin component.

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