Premium
A Small‐scale Spectrophotometric Method for Determining Starch Gelatinisation
Author(s) -
Howitt Crispin A.,
Gianibelli M. Cristina,
Naved Apala F.,
Morell Matthew K.
Publication year - 2005
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.200400319
Subject(s) - starch , absorbance , suspension (topology) , chromatography , chemistry , materials science , analytical chemistry (journal) , food science , mathematics , homotopy , pure mathematics
The development of a small‐scale spectrophotometric method of determining both onset and peak gelatinisation temperatures of starch is reported. In this assay the changes in absorbance of a dilute starch suspension are measured at 380 nm as the suspension is heated to 95°C. The values obtained from this method for both onset and peak gelatinisation temperatures correlate extremely well with those obtained by DSC, but are generally 5°C to 10°C lower. This method works on both pure and crude starch samples and thus has the potential to be used in a high‐throughput format allowing up to 100 samples per day, making it useful for research and breeding programs in which large numbers of impure starch samples need to be assayed. This allows for earlier selection of the lines of interest, which can then be analysed more comprehensively with techniques such as DSC which provide a greater amount of information, thus saving the researchers' time and money.