Amylose is a polysaccharide chain linked by d-glucosyl -(1,4) glycosidic bonds, which affects the edible
quality and appearance quality of food, and is closely related to food safety.
Amylose reacts with iodine to form a blue complex, which results in a colorimetric product proportional to
the amount of amylose. Using ethanol to separate the soluble sugar and starch in the sample, then the
content of amylose can be obtained by reacting with iodine.
Reagents and Equipment Required but Not Provided:
Spectrophotometer/microplate reader, water bath, desk centrifuge, adjustable transferpettor, micro glass
cuvette/96 well plate, mortar/homogenizer, ether, absolute ethanol, ice and distilled water.