Autonomus University of Coahuila

Faculty of Chemical Sciences

Master in Food Science and Technology
Food Analysis

Carbohydrate Analysis: polysaccharides

Starch
Non-starch polysaccharides
Dietary fiber

Herrera Sanchez Ninfa Maria

Marquez Isabel

Dra. Carolina Ramos Mendez Yajaira Date

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1. Starch
1.1 Total starch
1.2 Potential problems

2. Non-starch polysaccharides
2.1 Hydrocolloid content determination
2.2 Pectin

3. Dietary fiber
3.1 Methods
3.2 Enzymatic- gravimetric method
3.3 Dietary fiber components as defined by Codex Alimentarius
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1. Starch
 Second most abundant componet in
food.
 A variety of commercial starches are
available worldwide as food additives.
 Corn, wheat, rice, potato, tapioca.

Fig. 1. Starch structure 3

1.1 Total starch
Digest a-amylase GOPOD reagent

Starch Amylose and D-

Starch solution amylopectin Color
glucose

Gelatinize in hot Digest with

DMSO glucoamylase

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 1.2 Potential problems
Starch-hydrolyzing enzymes (amylases) must be purified to eliminate
any other enzymic activity that would release d-glucose and catalase.

Catalase: destroy the hydrogen

D- glucose (cellulase, invertase, peroxide (enzimatic
sucrase, B-glucanase) determination of D-glucose
depends).
Flase high values False low values

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The method may not be quantitative for resistant strach:
Rs: starch and starch-degradation products that escape digestion in
the small intestine.

RS1 RS2 RS3 RS4

Starch Sarch resist Retrograded Starch
physically enzyme- stach: modified
inaccesible to catalysed recrystallized structrally -
amylases hydrolysis: after less
uncooked gelatinization susceptible to
of the digestion
granule
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AOAC METHOD 969.39, AACCI
METHOD 76-13.0

Amylose +
GOPOD
Starch DMSO amylopectin Color

Thermostable a-
amylase
Glucoamylase D-
Starch glucose
solution
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Hydrocolloids
Food gums

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 Sample

Dry sample

Fat-free sample

Protein-free sample

Polysaccharide precipitate

Starch-free sample
Residue
Solubles (soluble fiber + starch hydrolysis products)
(Insoluble fiber)
Polysaccharide Polysaccharide
Dry polysaccharide extract
precipitate extract
GC analysis HPLC analysis 9
Complex mixture of polysaccharides whose structures depend on the
source, including the stage of development (i.e., the degree of ripeness) of
the particular fruit or vegetable.

Even though pectin is a very important food hydrocolloid,

no official method for its determination has been
established.

Precipitation (by addition of ethanol)

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Pectin Content Determination

Product characteristics vary with the source

material, isolation conditions, and in the case d-galacturonic acid
of fruit sources, the degree of ripeness.

Acid-catalyzed m- hydroxydiphenyl Methanolysis

hydrolysis method followed by
reversephase HPLC
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