Create: Amylose content (% dry basis) in cassava starch evaluated by spectrophotometry (620 nm)

[nmenda]

Submitter

Name	Naama
Program	BTI

Creation Request

Trait Name	Amylose content (% dry basis) in cassava starch evaluated by spectrophotometry (620 nm)
Definition	This methodology allows the determination of the amylose content in cassava starches in a range of 0% to 40% amylose according to the method ISO 6647, 1987. The cassava starch sample is dispersed in ethanol and subsequently undergoes a gelatinization process with sodium hydroxide. An aliquot of the previous solution is acidified and reacted with a KI-I2 solution, forming a blue-colored iodine-amylose complex, which is quantified spectrophotometrically at 620nm and compared with a standard curve containing amylose and amylopectin (waxy cassava starch). It is measured in samples of cassava flour and starch.
Trait Class	Quality
Measurement Method	spectrophotometry (620 nm)
Measurement Type	Unit
Measurement Unit	percentage