Starch Analysis Service

What is Starch?

Starch emerges as a multifaceted compound, serving as a primary source of digestible carbohydrate in the human diet. Comprising two key polysaccharides, amylose and amylopectin, starch manifests itself abundantly in diverse botanical sources, including maize, wheat, potato, rice, and more. Amylose, characterized by its linear structure and α-(1→4) glycosidic bonds, coexists alongside amylopectin, which boasts a branched architecture interspersed with α-(1→6) linkages. This intricate composition contributes to starch's versatility and wide-ranging applications, from culinary endeavors to industrial innovations.

Starch Analysis Services in Creative Proteomics

At Creative Proteomics, our commitment to excellence drives us to offer a comprehensive suite of starch analysis services tailored to meet the diverse needs of our clientele. From fundamental determinations to intricate structural elucidation, our array of services encompasses:

• Total starch content determination
• Amylase activity analysis
• Measurement of starch
• Measurement of resistant starch content
• Amylose content assay
• Determination of starch molecular weight distribution
• Starch chain length distribution analysis
• Starch crystal structure assay
• Starch analysis by infrared spectroscopy
• Starch branching degree determination
• Starch polymerization degree determination
• Starch gelatinization temperature analysis
• Starch viscosity (RVA) assay
• Starch thermal stability determination
• Starch rheological determination
• Scanning electron microscopy of starch
• Starch phosphorylation assay
• Starch particle size distribution determination

Technical Platforms for Starch Analysis

Enzymatic Assays: Employing enzymatic methods for starch quantification and activity analysis, we harness the catalytic power of enzymes to unravel starch's intricate biochemistry.

Spectroscopic Techniques: Utilizing advanced spectroscopic techniques such as infrared spectroscopy, we delve into the molecular signatures of starch, elucidating its structural nuances with precision and accuracy.

Microscopy: Leveraging scanning electron microscopy (SEM), we venture into the microcosm of starch particles, unraveling their morphological intricacies with high-resolution imaging.

Rheological Analysis: Employing rheological analysis techniques, we explore the flow and deformation properties of starch solutions, providing insights into its viscoelastic behavior under varying conditions.

Thermal Analysis: Through thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), we probe into starch's thermal stability and gelatinization characteristics, unraveling its behavior under temperature-induced transformations.

Thermogravimetric analysis of starch film and 0.5 to 3 wt.% propolis nanoparticles/starch films (Villalobos et al., 2017).

Sample Requirements for Starch Analysis

Applications of Starch Analysis

Food industry: Optimization of food processing techniques, formulation of food products, and quality control.

Biofuel production: Evaluation of starch content and properties in feedstocks for ethanol production.

Pharmaceutical research: Characterization of starch-based drug delivery systems and pharmaceutical formulations.

Agricultural research: Study of starch content and composition in crop breeding and nutritional quality assessment.

Polymer material research: Investigation of starch properties for the development of biodegradable materials and sustainable packaging.

Environmental science: Assessment of starch degradation in soil ecosystems and bioremediation processes.

Advantages of Starch Analysis 

• High precision and accuracy: Utilization of state-of-the-art analytical techniques and instrumentation ensures reliable results.
• Comprehensive analysis: A wide range of analysis services available to cater to diverse research and industrial needs.
• Customized solutions: Tailored analysis packages designed to address specific client requirements and objectives.
• Timely delivery: Efficient workflow and project management processes ensure prompt delivery of results.
• Expert support: Access to a team of experienced scientists and technical experts for consultation and guidance throughout the analysis process.

Reference

1. Villalobos, Karolina, et al. "Production of starch films using propolis nanoparticles as novel bioplasticizer." Journal of Renewable Materials 5.3-4 (2017): 189-198.

Starch Definition

Starch is a disaccharide, which means it is composed of two monosaccharide units joined together. Specifically, maltose consists of two glucose molecules linked through an α(1→4) glycosidic bond. This bond formation occurs between the first carbon atom (anomeric carbon) of one glucose molecule and the fourth carbon atom of the other glucose molecule, resulting in a linear structure.

In its chemical formula, maltose is represented as C12H22O11, reflecting the combination of the carbon, hydrogen, and oxygen atoms present in its molecular structure.

One of the notable characteristics of maltose is its occurrence in nature, particularly in germinating grains such as barley and malted barley. During the germination process of grains, enzymes break down complex carbohydrates, such as starch, into simpler sugars like maltose, which serves as an essential energy source for the developing seedling.

Starch plays a crucial role in various biological processes, including energy metabolism and carbohydrate storage. Its definition as a disaccharide with specific structural properties lays the foundation for understanding its functions and enzymatic interactions within biological systems.

Structure of Starch

Primary Structure:

Starch primarily comprises two glucose polymers: amylose and amylopectin.

• Amylose: Amylose is a linear polymer composed of α-1,4-linked glucose units. The linear chains of amylose can range in length from a few hundred to several thousand glucose units.
• Amylopectin: Amylopectin is a branched polymer with both α-1,4 and α-1,6 linkages. The main chain of amylopectin is similar to that of amylose, but it contains occasional branch points formed by α-1,6 linkages. These branch points occur approximately every 24-30 glucose units and contribute to the branched, tree-like structure of amylopectin.

Secondary Structure:

• The secondary structure of starch refers to the organization of amylose and amylopectin chains within the starch granule.
• In the granular state, starch molecules are organized into semi-crystalline regions (ordered regions) and amorphous regions (disordered regions).
• The linear chains of amylose tend to form helical structures due to intramolecular hydrogen bonding between adjacent glucose units.
• Amylopectin molecules adopt a more extended conformation, with branches protruding from the main chain.

Tertiary Structure:

• At the tertiary level of organization, starch molecules are packed together within the starch granule, giving rise to its overall structure.
• Starch granules typically exhibit a hierarchical organization, with concentric layers of varying density and crystallinity.
• The arrangement of amylose and amylopectin molecules within the granule, as well as interactions with other components such as lipids and proteins, contribute to the overall tertiary structure of starch.

Quaternary Structure:

• The quaternary structure of starch refers to interactions between starch molecules and other components in a multi-component system.
• In aqueous solutions, starch molecules can undergo association and aggregation, leading to the formation of complexes with lipids, proteins, or other polysaccharides.
• These interactions play a crucial role in determining the functional properties of starch in various applications, such as thickening, gelling, and stabilizing food products.

Starch Composition

The composition of starch varies among plant species but generally consists of approximately 20-25% amylose and 75-80% amylopectin. Additionally, starch contains minor components such as lipids, proteins, and minerals, which can influence its properties and applications.

Properties of Starch

Viscosity: Starch exhibits viscosity due to the interaction between its polymer chains and water molecules. This viscosity is essential in various industrial applications, such as food processing and pharmaceutical formulations.

Gelatinization: When heated in the presence of water, starch undergoes gelatinization, wherein the granules swell and absorb water, leading to the formation of a viscous gel. Gelatinization temperature and viscosity depend on factors such as starch type and concentration.

Retrogradation: Upon cooling, starch gels may undergo retrogradation, wherein amylose and amylopectin molecules reassociate, resulting in the formation of a more ordered structure. This phenomenon is crucial in determining the textural properties of starch-based products over time.

Hydrolysis: Starch can be enzymatically hydrolyzed into smaller glucose units by amylase enzymes. This process is essential in various industries, including biofuel production and the manufacture of sweeteners and food additives.

Types of Starch

Native Starch: Derived directly from plants, native starches retain their natural granular structure and properties. Common sources include corn, wheat, rice, and potatoes.

Modified Starch: Modified starches undergo chemical or physical modifications to alter their properties for specific applications. Modifications may include cross-linking, hydrolysis, or substitution of functional groups.

Resistant Starch: Resistant starches resist digestion in the small intestine and undergo fermentation in the colon, offering potential health benefits such as improved gut health and blood sugar regulation. Sources of resistant starch include green bananas, legumes, and certain types of whole grains.

Industrial Starch: Industrial starches are produced on a large scale for non-food applications such as adhesives, coatings, and biodegradable plastics. These starches are often modified to optimize their performance in industrial processes.