Abstract
SUMMARYThe botanical origin of starch is of importance in industrial applications and food processing because it may influence the properties of the final product. Current microscopic methods are time-consuming. Starch consists of an origin-dependent amylose/amylopectin ratio. Triiodide ions bind characteristically to the amylose and amylopectin depending on the botanical origin of the starch. The absorbance of the starch-triiodide complex was measured for: wheat, potato, corn, rye, barley, rice, tapioca and unknown origin starch; and within the different cultivars. Each starch sample had specific parameters: starch-triiodide complex peak wavelength maximum (λmax/nm), maximum absorbance change at λmax (ΔA) and λmax shift towards the unknown origin starch sample values. The visible absorption spectra (500-800 nm) for each starch sample were used as a unique fingerprint, and then elaborated by cluster analysis. The cluster analysis managed to distinguish data of two clusters, a cereal type cluster and a potato/tapioca/rice starch cluster. The cereal subclusters extensively distinguished wheat/barley/rye starches from corn starches. Data for cultivars were mostly in good agreement within the same subclaster. The proposed method that combines cluster analysis and visible absorbance data for starch-triiodide complex was able to distinguish starch of different botanical origins and cultivars within the same species. This method is simpler and more convenient than standard time-consuming methods.
Highlights
Starch is one of the major natural polysaccharides
The botanical origin of starch is of importance in industrial applications and food processing because it may influence the properties of the final product
Starch samples were characterized by measuring starch-triiodide complex absorption spectra
Summary
Starch is one of the major natural polysaccharides. It is widely used in numerous branches of industry, e.g. food, paper, adhesive, textile, cosmetic and biorefinery [1,2,3,4]. Determination of starch origin in artificial food is one of current issues. Starch is found in nature as granules, an immense and highly organized structure. Botanical origin of starch dictates the ratio and the way amylose and amylopectin are associated and packed [6,7,8]. The branched molecules of amylose and amylopectin from various origins have their own characteristic structures such as molecular size, inner chain length, and the number of side chains. Wheat amylose probably contains only a small number of very large branched molecules, whereas sweet potato amylose has a small number of relatively large unbranched molecules [9]
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