Determination of amylose content in different starches using modulated differential scanning calorimetry

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a,b Moorthy, S.N, cAndersson, Lena, a*Eliasson, Ann-Charlotte.
a,c,d Santacruz, Stalin, dRuales, Jenny.
a Department of Food Technology, Center for Chemistry and Chemical Engineering, University of Lund, P.O. Box 124, S-22100 Lund, Sweden.
b Division of Crop Utilisation and Biotechnology, Central Tuber Crops Research Institute, Sreekaryam, Trivandrum-695917, India.
cDepartment of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden.
d Department of Food Science and Biotechnology, Escuela Politécnica Nacional, P.O. Box 17 01 2759 Quito, Ecuador.
* corresponding author

Abstract

A simple calorimetric method for determination of amylose content in starch is reported. Modulated differential scanning calorimetry (MDSC) was used since there are continuous heating-cooling cycles taking place, which can help in release of amylose from starch granules, and therefore more accurate results can be expected. Two common surfactants viz. sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB) were used. A large number of native starches including cereal, root and pea starches were examined. The results were compared with those obtained by iodimtery and gel permeation chromatography (GPC) for all the starches. There was a good match between the values from iodimetry and GPC with those obtained using the surfactants. Both surfactants seemed to work equally well, even for those starches of around 40% in amylose content. However, in case of SDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies.

Keywords : Amylose content, starch, Modulated DSC, surfactants, enthalpy of transition.

  1. Introduction
  2. Results and discussion
  3. Experimental
  4. Acknowledgement
  5. Tables