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Topic: FOOD CHEMISTRY  (Read 1833 times)

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Offline AMZ101

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FOOD CHEMISTRY
« on: August 16, 2017, 11:18:02 AM »
Hey guys just wondering if anyone could help with constructing an experiment that helps me to compare the rates of hydrolysis of pure amylose and amylopectin and also goods, substances, materials which contain varying forms of these starches. I believe the iodine solution test would help to detect levels of amylose on these starches but I'm having trouble with detecting the levels of amylopectin

Offline Vidya

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Re: FOOD CHEMISTRY
« Reply #1 on: August 18, 2017, 02:31:09 AM »
check this link if this can help you in starting your work
http://www.jbc.org/content/205/1/75.full.pdf

Offline AMZ101

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Re: FOOD CHEMISTRY
« Reply #2 on: August 20, 2017, 10:08:19 AM »
check this link if this can help you in starting your work
http://www.jbc.org/content/205/1/75.full.pdf

Thanks so much for your help but my school wont be able to provide me with most of the materials listed in the experiment shown, they said try finding a simpler method but I dont even think there is one. Do you have any other experiments you could link?

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