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%).

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