Q1: Could you analyze modified starches, or are you limited to native starches?

A1: Our service scope includes both native starches and modified starches. For modified starches, such as hydroxypropyl starch and cross-linked starch, we have rich analysis experience and methods to evaluate the changes in physical properties after modification. This is of great significance for studying the effect of the modification process and guiding product application.

Q2: What sample size is required for starch physical property analysis?

A2: The amount of sample required depends on the specific analysis. Typically, we require about 3-5 g of starch for viscosity analysis and about 5-10 mg per sample for gelatinization temperature analysis. To ensure accuracy for all analyses and repeat tests, we recommend providing at least 50 g of starch sample.

Q3: Could you customize the analysis to target specific properties relevant to our applications?

A3: Yes, we tailor our analysis services to focus on the most relevant physical properties according to your specific application or industry needs. Whether you are interested in specific gelatinization behavior, thermal transitions, rheological profiles, or particle size distribution, we can design a custom testing program to meet your needs to ensure you get the most relevant information for your product development.

Starch Physical Property Analysis Service

As a polysaccharide substance widely found in nature, starch has extremely important applications in many fields such as food, medicine, papermaking, and textiles. Accurate analysis of starch's physical properties is a key link in optimizing product performance, developing new materials, and promoting technological upgrades in related industries. Creative Biolabs focuses on providing comprehensive and professional starch physical property analysis and Starch Content Analysis services to help clients gain an in-depth understanding of starch's molecular structure, physical properties, thermal properties, and other parameters. Through our analysis services, you can obtain starch performance data under different applications and processing conditions, providing strong support for product development and quality control.

Starch Molecular Structure-based Analysis

Molecular weight distribution

The molecular weight distribution of starch has a significant impact on its physical properties and application performance. We accurately determine the weight average molecular weight (Mw), number average molecular weight (Mn), and molecular weight distribution index (Mw/Mn) of starch by gel chromatography (GPC). Starch with a narrow molecular weight distribution exhibits relatively uniform behavior in solution, which helps to prepare products with stable performance. While a wider molecular weight distribution may give starch some special processing properties.

Chain length distribution

Starch is composed of amylose and amylopectin, and their chain length distribution differences greatly affect the functional properties of starch. We use enzymatic hydrolysis to separate the linear and branched parts of starch and then combine high-performance liquid chromatography (HPLC) or ion chromatography to determine the content of different chain-length fragments. Shorter chain lengths may give starch a faster gelatinization rate and a lower gelatinization temperature, while longer chain lengths may be related to the gel strength of starch.

Branching degree

We use nuclear magnetic resonance (NMR) technology to determine the ratio of α-1,4 and α-1,6 glycosidic bonds in starch. The degree of branching of starch has a profound impact on the solubility, gelatinization properties, and rheological properties of starch. Starch with a high degree of branching usually has better water solubility and lower crystallinity and shows unique advantages in food thickening and emulsification. While starch with a low degree of branching may be more inclined to form a gel structure. Through our analysis services, clients gain a deep understanding of the impact of starch branching on product performance and make more scientific decisions.

Degree of polymerization

The degree of polymerization is a key indicator for assessing the size of starch molecules and is directly linked to the physical properties of starch. We use a variety of analysis methods, such as the viscosity method, light scattering method, etc., to determine the degree of polymerization of starch.

Starch Granule Characteristics-based Analysis

Starch Rheology and Gelatinization Properties-based Analysis

The viscosity of the starch solution is one of its important rheological properties, which is of key significance to the production process and product quality control in many fields such as the food and chemical industry. We use a fast viscosity analyzer to measure the viscosity change of starch paste under different temperatures, shear rates, and other conditions.

Gelatinization is an important physical change that occurs in starch during heating, and gelatinization temperature is a key parameter to measure this property of starch. We use differential scanning calorimetry (DSC) to detect the gelatinization temperature and gelatinization enthalpy of starch. This analysis reveals the thermal transition characteristics of starch and helps predict the behavior of starch during heating.

We quantitatively analyze the gel consistency of starch by measuring parameters such as the gel column length of starch paste under certain cooling conditions according to standard methods. Gel consistency is closely linked to the amylose content and molecular structure of starch. In the food industry, it affects the taste, texture, and storage stability of food.

Structural Characterization Analysis

Infrared scanning

We used a Fourier transform infrared spectrometer (FT-IR) to scan starch and obtain its infrared absorption spectrum. By analyzing the position, intensity, and shape of the characteristic absorption peaks in the spectrum, we infer the type of chemical bonds, functional group structure, and intermolecular interactions in the starch molecules. For example, infrared spectroscopy can distinguish between amylose and amylopectin and study the structural changes of starch during gelatinization and aging.

Solid-state NMR

We used solid-state NMR to determine the helical and amorphous structures of starch and gain a deep understanding of its molecular structure, branching, and intermolecular interactions.

X-ray diffractometer

We used an X-ray diffractometer (XRD) to analyze starch samples and obtain their XRD spectra. Through parameters such as the position, intensity, and width of the diffraction peaks in the spectrum, we determine the crystal type, crystallinity, and grain size of starch. The crystalline structure of starch has an important influence on its physical properties. For example, starch with high crystallinity may have a higher gelatinization temperature and better digestibility.

Polarized light and electron microscope scanning

We use polarized light microscopy (PLM) to measure the birefringence phenomenon and the "Maltese cross" image of starch granules. Scanning electron microscopy (SEM) is used to visually observe the surface morphology, size, and interaction between starch granules, to help clients deeply understand the microscopic morphology of starch.

Creative Biolabs provides clients with the most comprehensive and accurate Starch Analysis services. Whether you are a food company, pharmaceutical company, or scientific research institution, we can meet your needs for starch physical property analysis and provide solid technical support for your product development, quality control, and technological innovation. Please contact us if you need more service information or have any questions. We look forward to working with you to jointly promote the development of starch products.

Published Data

This study investigated the physicochemical properties of green wheat starch, including its starch content, structural morphology, crystallinity, and thermal properties. The figure below illustrates the thermal behavior of green wheat starch and shows the thermogravimetric (TG) and derivative thermogravimetric (DTG) curves. These curves show that the thermal decomposition of green wheat starch occurs in three distinct stages. The initial stage is observed at temperatures below 225 °C, with a mass loss of approximately 6.615%, mainly due to the release of volatile compounds, especially water evaporation. The second stage, which ranges from 225 °C to 375 °C, corresponds to the decomposition of the starch component itself. The third and final stage occurs at temperatures above 375 °C and is characterized by the carbonization of the material. The data show that the decomposition of the starch occurs in the temperature range of 225 °C to 375 °C, with the maximum decomposition rate observed at 308 °C. In addition, the study showed that almost all (99.95%) of the starch was completely decomposed when the temperature reached 600 °C.