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Determination of amylose content in different starches using modulated differential scanning calorimetry

Moorthy, SN ; Andersson, L ; Eliasson, Ann-Charlotte LU ; Santacruz, S and Ruales, J (2006) In Stärke 58(5). p.209-214
Abstract
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... (More)
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 SIDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies. (Less)
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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
enthalpy of transition, surfactants, amylose content, modulated DSC
in
Stärke
volume
58
issue
5
pages
209 - 214
publisher
John Wiley and Sons
external identifiers
  • wos:000237790700001
  • scopus:33646723029
ISSN
0038-9056
DOI
10.1002/star.200500438
language
English
LU publication?
yes
id
3568927e-d061-4eaa-850c-d20f0ad79248 (old id 408478)
date added to LUP
2016-04-01 12:25:19
date last changed
2021-06-08 03:15:59
@article{3568927e-d061-4eaa-850c-d20f0ad79248,
  abstract     = {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 SIDS higher standard deviations were usually obtained than for CTAB in the determination of transition enthalpies.},
  author       = {Moorthy, SN and Andersson, L and Eliasson, Ann-Charlotte and Santacruz, S and Ruales, J},
  issn         = {0038-9056},
  language     = {eng},
  number       = {5},
  pages        = {209--214},
  publisher    = {John Wiley and Sons},
  series       = {Stärke},
  title        = {Determination of amylose content in different starches using modulated differential scanning calorimetry},
  url          = {http://dx.doi.org/10.1002/star.200500438},
  doi          = {10.1002/star.200500438},
  volume       = {58},
  year         = {2006},
}