A Simple and Rapid Colorimetric Method for the Determination of Amylose in Starch Products

✍ Scribed by Scott J. McGrance; Hugh J. Cornell; Colin J. Rix

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 105 KB
• Volume: 50
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/(sici)1521-379x(199804)50:4<158::aid-star158>3.0.co;2-7

✦ Synopsis

However, there were significant correlations between the enthalpy involved and each of VAG maximum viscosity, breakdown, viscosity at 50 °C and set back (r = 0.53, P < 0.05; r = 0.49, P < 0.05; r = 0.62, P < 0.05; r = 0.65, P < 0.01, respectively). For RVA data, correlations were found only between this enthalpy and maximum viscosity and breakdown (r = 0.53, P < 0.05 for both). This suggests that higher levels of amylose/lipid complex in the starch are associated with higher paste viscosities.

4 Conclusions

Comparison of the parameters measured for each starch in this study, and investigation of correlations between them using linear regression analysis, indicated that starch properties varied between different wheat cultivars grown at the same location. Apparent amylose content appeared to be the most important characteristic since it correlated significantly with several VAG and RVA parameters, and proportion of small granules. For the DSC gelatinisation endotherm, all three temperatures correlated significantly with proportion of small starch granules but not with apparent amylose. This confirms that higher gelatinisation temperatures are required for smaller granules. No significant correlations were found between gelatinisation enthalpy and any other starch property. Significant correlations between VAG measurements and the enthalpy of amylose/lipid melting confirm the importance of this complex in affecting starch pasting properties.