Starch Analysis

What Is Starch

Starch is a polymeric carbohydrate consisting of a large number of glucose units connected by glycosidic bonds, and it is produced by all vegetables as an energy store. It is found in plants (maize, wheat, potato, rice, barley, vegetables, manioc, and sweet potato etc.) and related lower organisms including algae and glaucophytes and is widely present in food and non-food applications. It is one amongst the foremost important organic molecules in human diet. Food is not the sole use of starch. Due to the renewable and biodegradable properties, starch is additionally a suitable raw material in numerous chemical applications such as plastics, detergents, adhesives, additives in cement, coatings etc.

Chemically, starch consists of two varieties of molecules 1) linear and helical amylose and 2) the branched amylopectin. Starch generally contains 20–25% amylose and 75–80% amylopectin, and it slightly varies depending on the sources. Amylose is considered as a semicrystalline biopolymer and is soluble in hot water, while amylopectin is very crystalline and is insoluble in hot water. The chemical structure of starch is shown in Figure 1.

Starch Analysis Figure 1. Chemical structure of starch with amylose and amylopectin units ^[1]

The properties of starch are widely studied and mostly well-known, however knowledge continues to progress within the understanding of the physicochemical bases of their applications. Binding, thickening, texturing, stabilizing and gelling are a number of the traditional functions of starch. Native starches are perfectly suited to a large variety of applications, food or non-food, where their properties remain irreplaceable. It appeared necessary, in some cases, to boost the performance of the starch and to respond to the requests of customers, giving other improved functionality or behavior: solubility in cold water, more stable viscosity at the variations of temperature, hot fluidity, better stability. This requires to have better knowledge of the properties of starch, such as chain length distribution, the degree of branching, granular distribution, the gelatinization temperature and also the thermal stability of starch. With the comprehensive understanding of the properties of starch, various modifications of starch can be applied to make it possible to obtain easier food preparation, better conservation of food and better stability of food even when heated under severe conditions.

Starch Analysis By Creative Proteomics

As one of the leading companies in the omics field with over years of experience in omics study, Creative Proteomics provides glycomics analysis service customized to your needs. Contact us to discuss your project.

Starch Enzyme Activity
Service Name	Service Content	Test Method
ADPG	Determination of ADPG activity in samples	Chemical Method
GBSS	Determination of ADPG activity in samples	Chemical Method
SBE	Determination of SBE activity in samples	Chemical Method
SSS	Determination of SSS activity in samples	Chemical Method
alpha-amylase	Determination of alpha-amylase activity in samples	Chemical Method
beta-amylase	Determination of beta-amylase activity in samples	Chemical Method
Invertase	Determination of invertase activity in samples	Chemical Method

Basic Starch Analysis
Service Name	Service Content	Test Method
Moisture Content	Determination of moisture content using a rapid moisture tester	Rapid Moisture Tester
Ash Content	Determination of ash content using a muffle furnace	National Standard
Crude Fat Content	Determination of crude fat content using Soxhlet extraction	Soxhlet Extractor
Crude Protein Content	Determination of crude protein using the Kjeldahl method	Kjeldahl Method
Starch Digestibility	Assessment of starch digestion and absorption characteristics	Enzyme Digestion
Starch Phosphorylation Level	Measurement of starch phosphorylation level	Ion Chromatography

Starch Physicochemical Properties and Structural Analysis
Service Name	Service Content	Test Method
Starch Content	Determination of starch content in samples	Enzyme Method
Amylose Content	Determination of amylose content in starch	Iodine Binding Method, Gel Chromatography
Resistant Starch Content	Determination of resistant starch in samples	Enzyme Digestion
Molecular Weight Distribution	Analysis of starch molecular weight distribution	GPC-RI-MALS
Chain Length Distribution	Chain length distribution of branched starch (DP6-70)	Ion Chromatography
Degree of Branching	Measurement of G-1.4 and G-1,4,6 linkages in starch	NMR Spectroscopy
Polymerization Degree	Polymerization degree of glucose chains in starch	Ion Chromatography
Particle Size Distribution	Measurement of starch particle size and distribution	Mastersizer 3000
Electron Microscopy	Observation of starch particle morphology by scanning electron microscopy	Field Emission SEM
XRD Diffraction Pattern	Scanning of starch diffraction pattern using X-ray diffraction	X-ray Diffraction
Viscosity	Measurement of starch viscosity changes with temperature using a rapid viscometer	Rapid Viscosity Analyzer
Gelatinization Temperature	DSC scanning of starch gelatinization temperature and enthalpy	Differential Scanning Calorimetry
Thermal Stability	TGA analysis of starch thermal stability	Thermogravimetric Analysis
Infrared Spectroscopy	Analysis of starch bonding patterns using Fourier-transform infrared spectroscopy	FTIR Spectroscopy
Thermal Analysis	"Determination of ash content in starch samples and parameters such as protein, fat, and starch carbon-carbon bond decomposition temperature"	Thermal Analysis Instrument

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Reference

P.M, Visakh. (2014). STARCH-BASED BIONANOCOMPOSITES: PROCESSING AND PROPERTIES Polysaccharide Building Blocks: A Sustainable Approach to the Development of Renewable Biomaterials, First Edition.

* For Research Use Only. Not for use in diagnostic procedures.

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