Comprehensive Solutions for Starch Research


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Comprehensive Solutions for Starch Research Inquiry

Starch is a way for all green plants to store energy, and it is also the most important energy substance. It is in the form of semi-crystalline particles in various substances of various plants. At present, it is known that its common storage organs are mainly seeds (wheat, rice, corn, etc.), tubers (potatoes, yams, etc.), and roots (sweet potato, cassava, etc.) and leaves (quasi-Nanqi, algae, etc.) (Figure 1). Due to its important function, starch has always been a hot spot of scientific research. In recent years, Lifeasible has established a comprehensive analysis platform for anabolism, structural properties, physical and chemical properties, production and processing to modification and denaturation. We provide starch testing and other related services for various types of customers (research institutes, governments, and individuals).

Source species of starch that can be detected.
Figure 1. Source species of starch that can be detected.

Starch analysis technology has huge application prospects, such as breeding and improvement of starch-based crops, evaluation of starch germplasm resources, starch taste quality, starch properties and processing, plant nutrition and metabolism, plant resistance, etc. as shown in the figure 2.

Application prospects of starch analysis technology.
Figure 2. Application prospects of starch analysis technology.

There are five main categories of starch testing items provided by Lifeasible, including starch synthesis and metabolism, starch basic testing, starch characterization testing, starch structural properties testing, and starch physical and chemical properties testing.

  • Starch anabolism. Common green plants synthesize starch through photosynthesis, and this process involves a series of enzymatic reactions. The more important ones are AGPase, GBSS, SBE, SSS and other types of enzymes. Lifeasible offers directional determination of corresponding enzyme activities by the differences in substrates or products in enzymatic reactions.
Service name Sample amount
Adenosine diphosphate glucose pyrophosphorylase (ADPG) activity determination 2-5 g
Granule-bound starch synthase (GBSS) activity determination 2-5 g
Starch branching enzyme (SBE) activity determination 2-5 g
Soluble Starch Synthase (SSS) Activity determination 2-5 g
α-amylase activity determination 2-5 g
β-amylase activity determination 2-5 g
Saccharose synthase (SS) activity determination 2-5 g
Sucrose Phosphate Synthase (SPS) Activity Determination 2-5 g
Neutral sugar invertase (NI) activity determination 2-5 g
Acid sucrose invertase (Al) activity determination 2-5 g

Service parameters: Sample is needed dry ice transport; Detection method is chemical method; Recommended 3 repetitions; Detection period is 15 working days.

  • Basic starch testing. Conventional starch-based materials are generally divided into two forms: whole powder and starch. The content difference of protein, lipid, or other substances in samples will directly affect the quality and application of starch.
service name Sample type Sample amount
Water content determination Whole flour/starch 2-5 g
Ash content determination Whole flour/starch 10-15 g
Crude fat content determination Whole flour/starch 20-30 g
Determination of crude protein content Whole flour/starch 2-5 g
Starch digestibility test Whole flour/starch 2-5 g
Determination of starch phosphorylation level starch 2-5 g
Determination of starch gum consistency Whole flour/starch 2-5 g
Starch water solubility index Whole flour/starch 2-5 g
Starch swelling force measurement Whole flour/starch 2-5 g

Service parameters: Recommended 3 repetitions; Detection period is 15 working days.

  • Starch characterization test. Starch granules are generally granular. Different species sources, different cultivation conditions, and different growth environments will cause the morphology of starch granules to change, thereby forming short rods, ellipsoids, and irregular prisms. SEM (Scanning electron microscope) can directly observe the size and morphology of starch granules. Combined with a particle size analyzer (Mastersizer 3000), the size distribution state of starch granules can be quantified. Service parameters: Sample amount is 500 mg; Sample type is starch; Recommended 1 repetitions; Detection period is 15 working days.
  • Starch structure property detection. The main components of starch are amylose and amylopectin. The structural properties of starch involve its primary structure and secondary structure, which determine the physical and chemical properties, phenotype and application of starch. We provide ion chromatography, gel chromatography, nuclear magnetic resonance and other instruments for comprehensive analysis for starch structure properties.
service name Instrument method Sample type Sample amount
Determination of total starch content Enzymatic hydrolysis starch 0.5-1.5 g once
Determination of amylose content Lodine binding method Whole flour/starch 0.5-1.5 g once
Determination of resistant starch content Enzymatic hydrolysis Whole flour/starch 0.5-1.5 g once
Starch molecular weight distribution Gel chromatography starch 0.5-1.5 g once
Determination of starch chain length distribution Ion chromatography Whole flour/starch 0.5-1.5 g once
Determination of starch branching NMR starch 0.5-1.5 g once
Starch polymerization degree determination Ion Chromatography Whole flour/starch 0.5-1.5 g once
Starch X-ray diffraction analysis X-ray diffraction starch 0.5-1.5 g once
  • Starch physical and chemical properties testing. In the actual application and research process of starch, cooking quality has always been an important reference index. We offer various technologies such as differential calorific value scanner, viscometer, thermogravimetry, etc. to analyze the starch viscosity, gelatinization temperature, gel consistency, etc..
service name Instrument method Sample type Sample amount
Starch viscosity determination Fast viscometer Whole flour/starch 3-5 g once
Determination of starch gelatinization temperature Differential calorific value scanner Whole flour/starch 0.1-0.5 g once
Starch thermal stability determination Thermogravimetric Analyzer Whole flour/starch 0.5-1.5 g once
Starch infrared scan Infrared spectrometer starch 0.5-1.5 g once
Analysis and determination of starch thermal weight loss Thermogravimetric Analyzer Whole flour/starch 0.5-1.5 g once
Determination of starch gum consistency National Standard Law Whole flour/starch 1-3 g once

The overall research process of starch analysis technology is shown in the figure below

Overall research process of starch analysis technology.Figure 3. Overall research process of starch analysis technology.

As an expert in crop nutrition evaluation, Lifeasible can provide customers with comprehensive solutions for starch indicator research. We hope that our products and technologies can satisfy our customers. We will look forward to your inquiry. For more information, please contact us.

Our products/services are For Research Use Only. Not For Clinical Use!
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