Amylopectin generally consists of thousands of glucose residues. The processing, physicochemical
properties, gelatinization temperature, and other aspects of starch products are directly affected by the ratio
and content of amylose and amylopectin in starch.
Amylopectin reacts with iodine to form a red purple complex, which results in a colorimetric product
proportional to the amount of amylopectin. Using ethanol to separate the soluble sugar and starch in the
sample, then the content of amylopectin 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 flat-bottom plate, mortar/homogenizer, ether, absolute ethanol, ice and distilled water.