Starch Analysis Using Thermostable alpha‐Amylases

Abstract

Abstract A new method is described for determining the starch content of cereal products. It involves the solubilization of starch with a thermostable α‐amylase followed by the complete hydrolysis with an amyloglucosidase. The glucose is then determined by the hexokinase/glucose‐6 phosphate dehydrogenase procedure. By using an α‐amylase at high temperature, an autoclave is not required to gelatinize and solubilize the starch prior to amyloglucosidase treatment. α‐Amylase is added to the sample before heating and degradation begins as soon as the gelatinization temperature is reached, before retrogradation can occur. The procedure was found to be superior to either treatment with acid or alkali, methods which also do not require an autoclave.