Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch

• KARNTARAT WUTTISELA ^[1] ; SUJIN SHOBSNGOB ^[1] ; WANNAPONG TRIAMPO ^[1] ; DARAPOND TRIAMPO ^[1]
  1. [1] Mahidol University

     Mahidol University

     Tailandia

     
• Localización: Journal of the Chilean Chemical Society (Boletín de la Sociedad Chilena de Química), ISSN-e 0717-6309, ISSN 0366-1644, Vol. 53, Nº. 3, 2008, págs. 1565-1567
• Idioma: inglés
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• Resumen

  • Analysis of the shift of wavelength máximum using a rapid colorimetric method was used to determine the ratio of amylose:amylopectin (Am:Ap) in acid-hydrolyzed tapioca starch. The absorbance máximum of 600 nm (Am:Ap of tapioca starch ≈ 22:78) moved to shorter wavelengths (590, 585, 570, 560, and 534 nm) as the decrease of the Am:Ap ratio due to hydrolysis of shorter chains that are not be able to form a complex with iodine. The amount of amylopectin itself may be unaltered or slightly decreased but the decrease in amylose caused a decrease in Am:Ap ratio