Effect of lipids on starch determination through various methods.
Ma, J., Jiang, Q.-T., Zhang, X., Wei, L., Chen, G-Y., Qi, P.-F., Wei, Y.-M., Lan, X.-J., Lu, Z.-X., and Zheng, Y.-L. (2014). "Effect of lipids on starch determination through various methods.", Recognized Scientific Journal, 51(3), pp. 749-755.
This study investigated the influence of lipids on amylose, amylopectin and total starch content in barley. Comparisons of various methods of single-wavelength colorimetric procedure (SWC) for amylose, dual-wavelength colorimetric method (DWC) for amylose, amylopectin and total starch, and polarimetric method by calcium chloride dissolution (PCC) for total starch content were conducted as well in barley. The results showed that defatted samples measured by SWC had higher amylose than non-defatted ones (P<0.05). Several samples exhibited significant difference for amylose content when defatted and non-defatted samples were analyzed by DWC (P<0.05). However, for amylopectin, the defatted samples determined by DWC were significantly lower than that of non-defatted ones (P<0.05). The total starch of defatted samples measured by DWC was much lower than those with fat (P<0.05). According to various methods, the amylose contents of defatted samples measured by SWC were higher than those measured by DWC (P<0.05). The non-defatted samples measured by PCC had lower starch than those measured by DWC, but had higher starch than the defatted samples measured by DWC (P<0.05). Collectively, defatting should not be omitted in determining starch content, and DWC is a suitable method for the measuring of barley starch.