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Determination of Amylose Content in Different Starches Using Modulated Differential Scanning Calorimetry
Author(s) -
Moorthy Subramoney N.,
Andersson Lena,
Eliasson AnnCharlotte,
Santacruz Stalin,
Ruales Jenny
Publication year - 2006
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.200500438
Subject(s) - differential scanning calorimetry , amylose , chemistry , pulmonary surfactant , chromatography , starch , gel permeation chromatography , bromide , polymer , organic chemistry , biochemistry , physics , thermodynamics
A simple calorimetric method for determination of amylose content in starch is reported. Starches were heated in the presence of two common surfactants, viz., sodium dodecyl sulphate (SDS) and cetyltrimethylammonium bromide (CTAB), and the enthalpies of melting of the amylose‐surfactant complexes were determined using Modulated Differential Scanning Calorimetry (MDSC). A large number of native starches including cereal, root and pea starches were examined. The results were compared with those obtained by iodimetry and gel permeation chromatography (GPC) for all the starches. There was a good correlation between the values from iodimetry and GPC with those obtained using the surfactants. Both surfactants seemed to work equally well, even for those starches with about 40% amylose content. However, in case of SDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies.