GPC/SEC-Light scattering for starch analysis

contributed by PSS | 04/17/2014

Application Note Food Analysis

Starches are polysaccharides produced by all green plants to store energy. They are the most important carbohydrates in the human diet, present in potatoes, wheat, maize (corn), and rice. Pure starch is a white powder insoluble in cold water. It consists of two types of molecules: the predominantly linear helical amylose (20-25%) and the lightly branched amylopectin (5-80%).

Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE!

Email*

Choose a password

I have read and understand the Privacy Notice *

Stay up to date with our other newsletters and sponsors information, tailored specifically to the fields you are interested in

Receive communication from The Cannabis Scientist I want to stay up to date with the Mass Spectrometry field I want to stay up to date with the Spectroscopy field

When you click “Subscribe” we will email you a link, which you must click to verify the email address above and activate your subscription. If you do not receive this email, please contact us at [email protected].
If you wish to unsubscribe, you can update your preferences at any point.