Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products
Edy Subroto
Abstract
Starch is one of the biggest components of carbohydrates in food and other biological materials. The main components of starch consist of amylose and amylopectin. The comparison between amylose and amylopectin greatly influences the functional, physicochemical, and pasting properties of starch. Various methods of analyzing starch, amylose, and amylopectin content have been widely studied for various purposes. This review describes several types of quantitative analysis methods for starch, amylose and amylopectin. Quantitative methods to determine starch content include the polarimetry, anthrone, Fourier-transform infrared spectroscopy (FTIR), spectrophotometry, penetrometry, and Luff schoorl. The methods for determining amylose content are spectrophotometry and gravimetry, while the method for determining amylopectin content using X-Ray Diffraction (XRD) and gravimetry. Each method has several advantages and disadvantages so that it can be used to determine the method suitable for materials with certain characteristics.