Qualitative changes of kernels of sorghum, wheat, maize and potato starch and decomposition of their pastes during thermic dispersing at 120°C were observed by elution analysis. After thermic ...dispersing potato and sorghum starch were the most decomposed. The chromatograms of their pastes showed after thermic dispersing in water at smaller concentrations of perchloric acid new zones of the iodine starch complex. Due to the molecular decomposition the intensity of the coloured zones decreased in the lower and middle part of the chromatogram, while new zones with increased colour intensity appear in the upper parts. The chromatograms of all native starches showed more coloured zones than their pastes. This is in good correlation with previous determinations where all investigated native starches showed smaller average molecular weights than their corresponding pastes.
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