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The determination of starch by acid hydrolysis
Author(s) -
Pirt S. J.,
Whelan W. J.
Publication year - 1951
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740020507
Subject(s) - amylopectin , amylose , hydrolysis , hydrochloric acid , starch , chemistry , acid hydrolysis , chromatography , degradation (telecommunications) , organic chemistry , telecommunications , computer science
Glucose is slowly destroyed when heated in neutral solution and the rate of destruction is accelerated by sulphuric acid, but to a much greater extent by hydrochloric acid. Sulphuric acid has therefore been chosen as a suitable starch‐hydrolysing agent and conditions of hydrolysis have been developed whereby starches may be estimated with a high degree of accuracy. A factor, which is almost unity, is used to correct for the loss of glucose by acid degradation. The method has been applied to potato amylose and amylopectin.