Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch

Karntarat Wuttisela; Sujin Shobsngob; Wannapong Triampo; Darapond Triampo

doi:10.4067/S0717-97072008000300002

Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch

Karntarat Wuttisela
, Sujin Shobsngob
, Wannapong Triampo
, Darapond Triampo

Mahidol University
Mahidol University
Center of Excellence for Vectors and Vector-Borne Diseases

Research output: Contribution to journal › Article › peer-review

22 Citations (Scopus)

Abstract

Analysis of the shift of wavelength maximum using a rapid colorimetric method was used to determine the ratio of amylose:amylopectin (Am:Ap) in acid-hydrolyzed tapioca starch. The absorbance maximum 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.

Original language	English
Pages (from-to)	1565-1567
Number of pages	3
Journal	Journal of the Chilean Chemical Society
Volume	53
Issue number	3
DOIs	https://doi.org/10.4067/S0717-97072008000300002
Publication status	Published - Sept 2008

Keywords

Acid hydrolysis
Amylopectin
Amylose
Colorimetric

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10.4067/S0717-97072008000300002

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title = "Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch",

abstract = "Analysis of the shift of wavelength maximum using a rapid colorimetric method was used to determine the ratio of amylose:amylopectin (Am:Ap) in acid-hydrolyzed tapioca starch. The absorbance maximum 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.",

keywords = "Acid hydrolysis, Amylopectin, Amylose, Colorimetric",

author = "Karntarat Wuttisela and Sujin Shobsngob and Wannapong Triampo and Darapond Triampo",

year = "2008",

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doi = "10.4067/S0717-97072008000300002",

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T1 - Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch

AU - Wuttisela, Karntarat

AU - Shobsngob, Sujin

AU - Triampo, Wannapong

AU - Triampo, Darapond

PY - 2008/9

Y1 - 2008/9

N2 - Analysis of the shift of wavelength maximum using a rapid colorimetric method was used to determine the ratio of amylose:amylopectin (Am:Ap) in acid-hydrolyzed tapioca starch. The absorbance maximum 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.

AB - Analysis of the shift of wavelength maximum using a rapid colorimetric method was used to determine the ratio of amylose:amylopectin (Am:Ap) in acid-hydrolyzed tapioca starch. The absorbance maximum 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.

KW - Acid hydrolysis

KW - Amylopectin

KW - Amylose

KW - Colorimetric

UR - https://www.scopus.com/pages/publications/54949125657

U2 - 10.4067/S0717-97072008000300002

DO - 10.4067/S0717-97072008000300002

M3 - Article

AN - SCOPUS:54949125657

SN - 0717-9324

VL - 53

SP - 1565

EP - 1567

JO - Journal of the Chilean Chemical Society

JF - Journal of the Chilean Chemical Society

IS - 3

ER -

Amylose/amylopectin simple determination in acid hydrolyzed tapioca starch

Abstract

Keywords

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