Characterization Methods of Amylose and Amylopectin

Amylose and amylopectin are the major constituents of starch that play a significant role in defining the properties of starch and hence its application in the food industry. Exploration of amylose and amylopectin through various analytical techniques is essential to understand its characteristics and properties. Various quantitative analytical techniques are employed for the quantification of amylose and amylopectin such as the iodine binding method, spectroscopic, and potentiometric titration methods. Modern instrumental techniques are also employed for the characterization of amylose and amylopectin such as differential scanning calorimeter and thermal gravitational analysis for thermal properties, scanning electron microscopy for morphological properties, viscoanalyzer for rheological characteristics, and Fourier transform infrared spectroscopy for secondary structure evaluation. Chromatographic techniques, namely, size exclusion chromatography, can be employed for molecular weight determination while anion exchange chromatography for chain length distribution of amylose and amylopectin. This chapter has summarized all the possible analytical and instrumental methods to characterize amylose and amylopectin. Sample preparation, requirements, detailed protocol, observation, and calculations are discussed against each analytical technique.