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Measurement of the Starch Content of Commercial Starches
Author(s) -
Moreels E.,
Amylum N. V.
Publication year - 1987
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19870391203
Subject(s) - starch , sugar , chemistry , hydrolysis , food science , organic chemistry
For the EC starch regulation 2169/1986 a minimum purity of 97% starch on dry substance is required to obtain the new end‐use refunds. Three different methods for the determination of starch were tested. Two polarimetric methods (EC L123/72, AOAC 14031‐032) and an enzymatic method (EC L158/86) were used to determine the high starch content of commercial unmodified starches. The results of a ring test between six laboratories shows that the AOAC method, solubilizing the starch in the presence of calcium chloride, has the smallest standard deviation. An explanation for the differences observed between the three methods is given, based on the sugar spectrum of the hydrolyzed starch. An independent ring test in France shows a modified enzymatic method, developed by AFNOR (the French standards organization) produces satisfactory results.