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Starch Content Analysis Service

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Diverse Starch Forms

Starch is one of the most common carbohydrates, a linear and branched high-molecular polysaccharide formed by D-glucose molecules connected by α-1,4 and α-1,6 glycosidic bonds. It is widely found in seeds, tubers, and roots of plants. The following are some common forms of starch.

Amylose

It is an unbranched polysaccharide formed by the linear connection of D-glucose molecules by α-1,4 glycosidic bonds. Its molecules are helical and form hydrophobic cavities inside. Amylose is not easy to gelatinize when heated in water, and the viscosity of the formed colloidal solution is low. It is easy to form insoluble precipitation after cooling.

Amylopectin

It is a main chain formed by D-glucose molecules through α-1,4 glycosidic bonds, and a highly branched structure is formed through α-1,6 glycosidic bonds. This structure makes amylopectin easy to gelatinize when heated in water, and the formed colloidal solution has a high viscosity, and it is not easy to form a gel after cooling.

Modified starch

To meet the needs of different industrial fields, natural starch is modified by physical, chemical or enzymatic methods to obtain modified starch with special properties and functions, such as carboxymethyl starch, cross-linked starch, etc.

Resistant starch

It has physiological functions similar to dietary fiber, which is a starch that cannot be digested and absorbed by the small intestine of the human body, but can be fermented and utilized by microorganisms in the large intestine.

Professional, Efficient, and Accurate Starch Content Analysis Service at Creative Biolabs

It is very necessary to provide starch content analysis services because starch is a basic component in many industries such as food, pharmaceuticals, textiles, papermaking, adhesives, etc., and its content directly affects the quality and performance of the product. Creative Biolabs has accumulated rich experience in the long-term Carbohydrate Analysis process and has won the trust and recognition of clients with high-quality services. We provide professional Starch Quantitative Analysis Services to global clients, including Starch Extraction, Starch Content Analysis, and Starch Physical Property Analysis services. Regarding starch content analysis, we mainly provide the following project analysis services. Each service is carried out by professional technicians who adhere to strict standards to guarantee the reliability and accuracy of the results.

  • Moisture content: We use a rapid moisture meter to measure the moisture content of the sample. This analysis helps to understand the storage stability and processing characteristics of the sample and ensure the consistency of product quality.
  • Ash content: We use the burning method to detect the ash content of the sample. We place the sample in a crucible, then put the crucible into a high-temperature furnace, and gradually increase the temperature according to the set heating program to fully ash the starch sample at a high temperature. The ash is then weighed and calculated to confirm the ash content of the sample. The ash content reflects the content of inorganic substances in the sample and is of great significance for evaluating the purity and quality of the product.
  • Starch phosphorylation level: We analyze the phosphorylation level of starch by ion chromatography (IC). The separation principle is based on the difference in the retention behavior of phosphorylated starch with different ionization degrees on the ion exchange column to achieve separation and detection. The level of phosphorylation influences the functional properties of starch, including its gelatinization characteristics and viscosity.
  • Total starch content: We use enzymatic or acid hydrolysis methods to hydrolyze the starch in the sample into measurable reducing sugars. Then, the reducing sugar content is determined by high-performance liquid chromatography (HPLC) or a spectrophotometer, and the total starch content is calculated.
  • Amylose content: We use iodine colorimetry to determine the amylose content. Amylose forms a blue complex with iodine reagent, and its absorbance at a certain wavelength is measured, and the content is calculated in combination with the standard curve. The amylose ratio affects the gel properties and digestibility of starch and has an important impact on food texture and health functions.
  • Resistant starch content: We use in vitro simulated digestion to evaluate the resistant starch content. Starch samples are enzymatically hydrolyzed to simulate the digestion process of the human gastrointestinal tract, and the undigested starch is resistant. The resistant starch ratio is calculated by measuring the difference in starch content before and after enzymatic hydrolysis.
  • Crude fat content in starch samples: We use Soxhlet extraction to determine the crude fat content. Fat content affects the caloric and processing characteristics of starch, and understanding its content helps adjust product formulas.
  • Crude protein content in starch samples: We use Kjeldahl nitrogen determination to determine crude protein content, and protein content affects the nutritional value and functional properties of the product.

Professional starch content analysis service. (Creative Biolabs Original)

As a leader in the industry, Creative Biolabs is committed to creating an excellent standard for analysis services according to a complete and strict quality management system. Whether you are in the field of food, feed, or other industries, as long as it involves starch analysis needs, we can respond quickly. Our professional team is composed of senior analysis experts. They will provide you with one-to-one professional consulting services. With their deep professional knowledge, they will tailor a personalized starch content analysis plan according to your sample characteristics and actual needs. This can not only accurately determine the starch content, but also deeply assist you in product quality assessment, explore the potential points for improving product quality, help you optimize the formula, and enhance product competitiveness. In addition to starch content analysis, if you also have needs for Monosaccharides, Oligosaccharides, Polysaccharides analysis, etc., we are your best choice. Please contact us now and let us work together to create unlimited possibilities in the field of carbohydrate analysis!

Published Data

This study examined the properties of two different sizes of starch granules, labeled A and B. The results in the figure below show that there are differences in amylose content between the different granule types. Specifically, the B granules of the ZM18 and YZ4110 wheat varieties have lower amylose content compared to the B granules of AK58. In contrast, the A granules of AK58 have lower amylose content than the A granules of ZM18 and YZ4110. However, it is worth noting that the overall amylose content of the three unfractionated starch samples did not show significant differences. The study established a relationship between amylose content and granule size, indicating that larger granules tend to have higher amylose content, which also correlates with starch maturity.

Fig. 1. Evaluation results of the amylose content of three wheat granules. (Zeng, et al., 2011) (OA Literature)Fig.1 Analysis of amylose content of three starch granules.1

FAQs

Q1: What should be paid attention to when preparing and preserving samples?

A1: To ensure the accuracy of the analysis results, please provide homogeneous samples as much as possible. Solid samples should be ground into uniform powder, and liquid samples should be sampled after being stirred evenly. Samples should be placed in clean, dry containers to avoid moisture or contamination. For samples that easily deteriorate, it is recommended to store them at a low temperature and send them for inspection as soon as possible.

Q2: If the sample contains other components such as sugars or cellulose, will it affect the test results of starch content?

A2: Our detection methods are optimized, highly selective, and specific. In enzymatic analysis, we use specific enzymes that only act on starch and do not react with other carbohydrates such as monosaccharides, disaccharides, cellulose, etc. However, to ensure the accuracy of the test results, if your sample matrix is more complex and contains a high level of interfering substances, we recommend that you communicate with our technicians before submitting the sample. We can formulate appropriate pretreatment methods according to the characteristics of the sample to eliminate possible interference.

Q3: What is the charge standard for starch content analysis?

A3: The charge for our starch content analysis service is determined according to the test method and the number of samples. If you have a large number of samples to test, we will provide corresponding discounts based on the quantity. In addition, we develop customized quotation plans for long-term clients and projects with special needs. Please feel free to reach out to our sales team for specific quotation details.

Customer Review

Comprehensive Technical Support
"Very satisfied with Creative Biolabs's starch content analysis service! Your analysis report is detailed and accurate, which helps us to have a deep understanding of the starch content of the product, which facilitates our quality control and formulation optimization. The technical team is professional and answered all our questions."

Assisting Clients in Product Development
"The starch content analysis service provided by Creative Biolabs has improved our market competitiveness. With accurate starch content data, our product quality has been improved, and client satisfaction has increased. This is all made possible by your high-quality analysis service."

Reference

  1. Zeng, Jie, et al. "Comparison of A and B starch granules from three wheat varieties." Molecules 16.12 (2011): 10570-10591. Distributed under Open Access license CC BY 3.0, without modification.

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