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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: amylose, amylopectin, acid hydrolysis, colorimetricemail: scdar@mahidol.ac.th INTRODUCTION Starch is the major carbohydrate reserve of plant tubers and seed endosperm. 1 The largest source of starch is maize, wheat, potato, tapioca, and rice. Starch is widely used as thickener, water binder, emulsion stabilizer, and gelling agent. Each starch granule typically contains amylopectin, a linear chain of (1→4)-α-D-glucose residues connected through branched (1→6)-α-linkages, and a much larger number of the smaller amylose, α(1→4) linearly linked D-glucopyranosyl residues.Amylose is a hydrocolloid. Its extended conformation causes the high viscosity of water-soluble starch which varies relatively little with temperature. The extended loosely helical chains possess a relatively hydrophobic inner surface that is not able to hold water. Amylose forms useful gels and lms. Its association and crystallization (retrogradation) on cooling and storage decrease storage stability, causing shrinkage and the release of water (syneresis). Increasing amylose concentration decreases gel stickiness, but increases gel rmness. Amylopectin interferes with the interaction between amylose chains (and retrogradation) and its solution can lead to an initial loss in viscosity and followed by a more slimy consistency.The simplest and most common starch modication is by acid hydrolysis, which is widely used in food, paper, textile, and pharmaceutical industries.

AMYLOSE/AMYLOPECTIN SIMPLE DETERMINATION IN ACID HYDROLYZED TAPIOCA STARCH