答：马铃薯淀粉主要有下列特性： (1)淀粉颗粒大(100um)，糊液粘度高，弹性好！ (2)高聚合度，直链淀粉分子量大。 (3)不易凝胶，不易老化。 (4)糊化温度低(58—65℃)。 (5)含有天然磷酸基团。 (6)口味温和，蛋白质含量低(约0.1%)
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