Estimation of gelatinization and retrogradation of starch by an amperometric titration and its application

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Gelatinization and retrogradation of starch were estimated by the iodine binding values (lab) which were determined by the amperometric titration with KIO<SUB>3</SUB> of an acidified specimen in both solution and suspension as follows : Gelatinization degree(%)=Iab in suspension/Iab in solution×100 Retrogradation degree (%) = 100-gelatinization degree In the titration of the suspension, a specimen was homogenized with water in a glass homogenizer by hands and was added KCl, HCl and KI to the suitable conditions for the titration. The homogenization conditions did not effect on the determination of Tab when the suspension was apparently homogeneous. In the titration of the solution, the specimen was dissolved in 0, 5 N KOH, acidified with HCl and added KI to be the same composition as in the suspension. Before the determination, specimens were dehydrated well with ethanol, washed with ether and dried over CaCl<SUB>2</SUB> in a vacuum desiccator. The estimation method is specific basically for amylose and, therefore, it is very useful for the analysis of gelatinization and retrogradation of starch. As applications, the retrogradation of potato amylose, amylopection and starch was characterized by the present method together with the glucoamylase digestion and x-ray diffraction procedures.
日本応用糖質科学会の論文