21st June- Today CIAB and NABI jointly organized International Yoga Day at the campus. The staff and mob of the campus performed yoga asanas and started their day's work.
Back to work, today I'll be sharing about amylose estimation from starch samples
Starch is a major component of most cereals. It comprises of amylose and amylopectin. The amylose content in the grains plays a major role in digestible properties and nutritional parameters. Plant breeding is carried out often with an aim to enhance and regulate amylose content of the cereals.
Amylose estimation is widely estimated by Iodine- starch complex colorimetry.
1. A standard curve is plotted using potato starch which is pure amylose without amylopectin.
2. The standard curve is used to estimate the content of High Amylose Maize (HAM) whose value is already known to be 66%
3. If the HAM sample matches with the known percentage, then we proceed for amylose estimation of our samples.
4. Starch is insoluble in water. Hence it is dissolved in DMSO (Dimethyl Sulphoxide)
5. The samples are then incubated at 85 C for about 15 mins. During this process, the starch granules are burst open and the amylose solubilizes in the DMSO solution. The remaining residues gelatinize at the bottom of the tubes.
6. The amylose solubilized in the DMSO is collected into a new tube and diluted appropriately.
7. Further, an aliquot is taken and transferred to another tube. To, this Iodine solution is added and appropriate volume is made up.
8. The samples are kept undisturbed for 10-15 mins for color formation to occur.
9. The intensity of color developed is estimated in a spectrophotometer.
10. The absorbance values obtained are analyzed by using the standard curve plot and the % amylose content is obtained.
