Manufacturers of Maize starch, Tapioca starch, Modified starch
Starch Analysis
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Transcript of Starch Analysis
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Starch AnalysisStarch Analysis
• Morphology
• Chemical compositions
• Physicochemical properties
• Molecular structure
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Amylograph
Information on pasting/gelatinizing behaviors
Instruments;
• Brabender
• Rapid Visco Analyzer (RVA)
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the worldwide standard for measuring the viscosity of starch and starch containing products
as a function of temperature and time.
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The principle
The sample is heated up within a rotating bowl and cooled down again, both under
controlled conditions. Pins in the bowl provide for good mixing and prevent sedi
- mentation. Use a simple heating holding- cooling process, or create your own com
plex temperature programs for specific n eeds.
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A measuring sensor reaching into the sample is deflected according to the
viscosity of the sample in the bowl. This -deflection is measured as torque mecha
nically against a spring in the Viscograph Pt 100, or electronically with the Viscogr
aph E.
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Standard Procedure
• a water suspension of the tested starch is heated from 25 C up to 95 C at the uniform rate of temperature increase of 1.5 C/min and under constant stirring (75 rpm)
• on attaining 95 C, the sample is maintained at this temperature for 30 min (first holding period) while being continuously stirred.
• the paste is then cooled down to 50 C at the specfied rate and held at this temperature for another 30 min (second holding period).
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Effect of concentration
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Effect of pH
THAI-PURPLE
0
20
40
60
80
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180
2 4 6pH
Pea
k vi
scos
ity (R
VU
)
TP
TP-Ac 1.5%
TP-Ac 2.0%
TP-Ac 2.5%
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THAI-PURPLE
40
60
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120
140
160
180
200
0 160 320 480 640
Speed (rpm)
Peak
vis
cosi
ty (R
VU)
TP
TP-Ac 1.5%
TP-Ac 2.0%
TP-Ac 2.5%
Effect of shear
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• Rapid (high heating/cooling rate
• Small sample (25 ml)
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หลั�กการ
Microprocessor จะควบค�มการจ ายกระแสไฟฟ�าเพื่��อขั�บเคลื่��อนให้�ใบพื่�ดห้ม�นผ่ านสารลื่ะลื่ายแป้�ง กระแสไฟฟ�าที่%�ใช้�จะถู(กแป้รเป้)นห้น วยความห้น�ด
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Introducing the Introducing the PYRIS Diamond DSCPYRIS Diamond DSC The only DSC that gives you the whole story about your The only DSC that gives you the whole story about your samplesample
Introducing the Introducing the PYRIS Diamond DSCPYRIS Diamond DSC The only DSC that gives you the whole story about your The only DSC that gives you the whole story about your samplesample
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DSC measures the amount of energy (heat) absorbedor released by a sample as it is heated, cooled orheld at constant temperature.
A DSC precisely measures temperature.
DSC is used to analyze
What does a DSC measure?
Melting
Crystallization
Glass Transition
O.I.T. (Oxidative Induction Time)
Polymorphism
Purity
Specific Heat
Kinetic Studies
Curing Reactions
Denaturation
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Types of DSC instruments
Heat flux DSC: Measures temperature differential between sample sideand reference side using single, large mass furnace.Needs mathematical equations to get the heat flow.
Power compensation DSC: Directly measures heat flow between sample side andreference side using two separate, low mass furnaces
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An exothermic or endothermic change occurs in the sample
Power (energy) is applied or removed from the furnace to compensatefor the energy change occurring in the sample.
The system is maintained in “Thermal Null” state all the times.
The amount of power required to maintain the system in equilibriumis directly proportional to the energy changes.
Power- Compensation Principle
Sample ReferencePlatinum Alloy
PRT Sensor
Platinum
Resistance Heater
Heat Sink
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The power - compensation DSC uses ultra low mass furnaces (< 1g) which provide the fastest controlled heating and cooling rates up to 500 C/min
A heat flux furnace is 30 to 200 times larger and therefore reacts more slowly to temperature changes
Power - Compensation DSC
Heat flux furnace
Power compensation furnace
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DSC 204 Phoenix® -180 … 700°C
Technical Specification
Wide temperature range
–180 ... 700°C
great variety of applications
Fast linear heating
and cooling rates
high sample throughput
fast response time of the
measuring signal
High reproducibility /
accuracy
stable baselines over the entire
temperature range
precise temperature
precise enthalpy
DSC204-e/02.01
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DSC 204 Phoenix® -180 … 700°C
Technical Specificationof the DSC 204 Phoenix
gas outlet
air cooling
protective gasreferencesampleheat-flux sensorfurnace block (gold-plated)heating elementpurge gasLN2/GN2 coolingcirculating cooling
insulation
DSC204-e/02.01
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DSC 204 Phoenix® -180 … 700°C
Technical Specification
Standard crucibles
Al (-180 ... 600°C)Pt (for the entire temperature
range)
DSC204-e/02.01
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Determination of Amylose content in starch
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Measurement’s Techniques
Spectrophotometry
Potentiometric/Amperometric Titration
Chromatographic Technique
Chemical complexation
(amylopectin precipitation)
DSC
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Lectin concanavalin A interacts with non-reducing terminal -D-glucosyl groups.
Reaction with amylopectin, is not as strong as with glycogen, and amylose produces no turbidity, since the single (or few) non-reducing end group per molecule does not allow multivalent association.
Ref: “Estimation and fractionation of the essentially unbranched (amylose) and branched (amylopectin) components of starches with Concanavalin A”, Norman K. Matheson and Lynsey A. Weish., 1987.
“Estimation of amylose content of starches after precipitation of amylopectin by Concanavalin A”, Yun S. and Norman K. Matheson, Starch/Starke, 1990.
Protein or glycoprotein substances, usually of plant origin, that bind to sugar moieties in cell walls or membranes and thereby change the
physiology of the membrane to cause agglutination, mitosis, or other biochemical changes in the cell.
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The carbohydrate binding site in Concanavalin A is highlighted in green. Note how it is formed from surface loop structures
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Milled rice is ground into a flour, water is added and the solution is heated. The solution is then filtered and iodine and hydrochloric acid solutions are added to the filtrate. A complex then forms between the iodine and the amylose. The intensity of the resulting blue color is measured in a spectrophotometer as the iodine-blue value.
SpectrophotometryStarch-Iodine-Blue Value Analysis (late 1950's) Halick, J.V. and Keneaster, K.K. 1956. The use of a starch-iodine-blue test as a quality indicator of white milled rice. Cereal Chem 33:315-319.
This method is rapid but it does not consistently correlate with more accurate measures of milled rice amylose content.
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Milled rice is ground into a flour and then dispersed in water by first treating it with ethanol and sodium hydroxide. The solution is heated for an hour or allowed to set at room temperature overnight. The pH is then adjusted using acetic acid and a solution of iodine is added. The amylose present in the rice forms a complex with the iodine. The color change (measured using a spectrophotometer) in the solution is correlated to the amount of the iodine-amylose complex that is formed. Samples (standards) with known amounts of amylose are also run at the same time. Results are calculated by comparing the sample's color change to that of the standards.
Apparent Amylose Content Determination (early 1970's) Juliano, B.O. 1971. A simplified assay for milled-rice amylose. Cereal Sci Today 16:334-336, 338, 360.
This method is relatively rapid because protein and lipids do not need to be removed from the rice prior to using this method. Also, a very small quantity of sample is required.
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the colored amylose-iodine complex was sensitive to changes of pH in the alkaline/neutral region.
Fatty acids derived from fat during starch dispersion reduce the starch-iodine blue color by competing with iodine in complexing with amylose.
The blue color is unstable at higher pH but a greenish blue color is obtained at low pH.
Acetic acid has the advantage of buffering action and lower variation than hydrochloric acid.
the blue amylose-iodine complex was stable in acidic medium, however, hydrochloric, sulfuric, nitric acids could not be used, because they precipitated the amylose-iodine complex.
Using dilute trichloroacetic acid, no precipitation of the colored complex occurred, even after long standing at RT. The color was more stable, and less sensitive to experimental conditions, than that developed in neutral or alkaline medium.
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Chromatographic Technique
Ref: Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch, Jay-Lin Jane and Jen-Fang Chen, Cereal Chem., 1992.
Gel preparation:Soak the gel (Sephacryl S-400 HR/S-500 HR,
Sepharose CL-2B) with water overnight
Decant the water
Wash the gel with DW (2 times)
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Size Exclusion Chromatography
Figure 2 Illustrative description of separation of size exclusion chromatography (SEC).
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Experimental ProcedureAmylose content determination by
SEC
Nongranular starch
Starch
Size Exclusion Chromatography
Total carbohydrate (Phenol-H2SO4, Dubois et al., 1956)
& blue value (I2 binding)
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Experimental ProcedureAmylose content determination by SEC
Packing bed:Sepharose CL-2B MW range: 105 – 2 107 (dextrans) Column dimension:2 cm ID 90 cm Loading size: 2 ml (contained starch 15
mg) Eluent: 10 mM NaOH + 50 mM NaCl +
0.02% NaN3
Flow rate:30-40 ml/hr Flow direction: descending mode Volume/fraction: 2.25 ml
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Results & Discussion
Figure 4 Sepharose CL-2B Chromatograms of ICI maize starches developed at different temperature (Lu et al., 1996).
Base line
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Results & Discussion
Figure 3 Size exclusion chromatography of nongranular normal rice starch.
0
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Fraction
Glu
cose
concentratio
n (m g
/ml)
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Rela
tive b
lue v
alu
e
Glucose concentrationRelative blue value
Amylopectin
Amylose
31.49%
100area Totalamylose of Area
(%) Amylose