Santacruz, Stalin
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
A simple calorimetric method for determination of amylose content in starch is reported. Starches were heated in the presence of two common surfactants, viz., sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB), and the enthalpies of melting of the amylose-surfactant complexes were determined using Modulated Differential Scanning Calorimetry (MDSC). A large number of native starches including cereal, root and pea starches were examined. The results were compared with those obtained by iodimetry and gel permeation chromatography (GPC) for all the starches. There was a good correlation between the values from iodimetry and GPC with those obtained using the surfactants. Both surfactants seemed to work equally well, even for those starches with about 40% amylose content. However, in case of SIDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies
Published in
Starch/Stärke
2006, volume: 58, number: 5, pages: 209-214
Publisher: WILEY-V C H VERLAG GMBH
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1002/star.200500438
Permanent link to this page (URI)
https://res.slu.se/id/publ/10078