AbstractThe changes in the molecular distribution of potato starch during the growth of tubers is determined by GPC (Sephacryl gel systems). After n‐butanol fractionation of amylose and amylopectin an efficient statement of the molecular weight alteration of the starch components is observed. Amylopectin of young immature tubers shows a narrow highmolecular weight distribution whereas the amylopectin of mature tubers have a broader distribution with low‐ and highmolecular weight portions. Also the branched structure is different regarding starch of small and big tubers. Amylose shows a continous increase of the molecular weight. The range up to 0.2 · 106 Dalton is diminished, the molecular weight range over 1.2 · 106 Dalton is increased. The range in between rests nearly constant. These changes in the molecular composition are observed by different potato varieties, Conny and Sieglinde. Clear differences between the amyloses and amylopectins of these two varieties are noticed. The starch components of Sieglinde have always lower molecular weights as Conny starches, just so the overlapping range is much broader.