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Updated: Oct 16, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
Hydrolytic action of alpha-amylase on high-amylose starch of low molecular mass
1Biopolymer Research Unit, National Center for Agricultural Utilization Research, U.S. Department of Agriculture, Agricultural Research Service, Peoria, IL 61604, USA.
Abstract:
High-amylose starches of low average degree of polymerization (d-p 61-71), formed as fine granules by interaction of Bacillus macerans cyclodextrin glucanotransferase with alpha-cyclodextrin (CD) at 2-70 degrees C, are highly insoluble in water and not gelatinizable under normal cooking conditions (100 degrees C). Samples of CD-derived starches, both cooked and uncooked, were subjected to hydrolysis in vitro by human salivary alpha-amylase at 37 degrees C under conditions chosen to resemble those in the human intestinal lumen. Released low-molecular-mass saccharides were determined quantitatively by HPLC and the results compared with those from similar studies with natural starches. Among uncooked starches, CD-derived starch showed very low reactivity towards alpha-amylase, along with potato starch and a high-amylose hybrid corn starch(64% amylose). Cooking greatly enhanced reactivity of natural starches, but only moderately increased reactivity of CD-derived starches. Susceptibility to hydrolysis of cooked starches increased in the following general order: CD-derived starch (approximately 100% amylose)<100%corn amylose (isolated by the butan-1-ol method)
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