Analytical Aspects of Total Starch Polarimetric Determination in Some Cereals

Abstract

Starch is the most important digestible polysaccharide present in foods and feeds. The starch concentration in cereals cannot be determined directly, because the starch is contained within a structurally and chemically complex matrix. Fine grinding and boiling in dilute HCl are preparative steps necessary for complete release of the starch granules from the protein matrix. Starch can be determined using simple and inexpensive physical methods, such as density, refractive index or optical rotation assessment. The polarimetric method allows the determination even of small starch contents due to its extremely high specific rotation. For more accurate results, the contribution of free sugars is eliminated by dissolution in 40% (V/V) ethanol. The influence of other optically active substances, which might interfere, is removed by filtration/clarification prior to the optical rotation measurement.

Keywords

• polarimetry
• starch
• cereals