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Isolation of starch from potatoes experimental results
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Isolation of starch from potatoesexperimental results
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Sonia Patricia
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HZ UNIVERISTY OF APPLIED SCIENCES
CU03835 LS-2 Biochemical Toolbox
Isolation of starch from
potatoes
Research report
Sonia Stoica –Elena van Zalen
02/11/2012
Supervisor : Mrs. J.M de Winter
Place: Vlissingen,Netherlands
Bachelor of Applied Chemistry
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Table of Contents
1. INTRODUCTION ..................................................................................................................................1
2. THEORETICAL BAKGROUND............................................................................................................. 2
3. MATHERIALS AND METHODS........................................................................................................... 5
3.1 Equipment ............................................................................................................. 5
3.2 Samples and solutions ........................................................................................... 6
3.3 Flow chart .............................................................................................................. 6
4. OBSERVATIONS .............................................................................................................................. 10
4.1 Observations ........................................................................................................ 10
4.2 Calculations .......................................................................................................... 142
5. Conclusion …………………………………………………………………………………………14
6. Discussion………………………………………………………………………………………… 14
Appendix – Fig 5 : Absorbance spectra of the lowerlayer……………………………………………16
- Fig 6: Absorbance specytra of the upper layer …………………………………………17
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1.INTRODUCTION
We all know potatoes; we eat some eighty kilos per year. Less known but equally
important are the industrial potatoes that supply starch for the paper and glue industry They
are interested in potatoes with the smallest amount of amylose and the largest amount of
amylopectin. This experiment focuses on determining the carbohydrate composition of a
known type of potato and which one enzymatically decomposes faster in the presence of α
amylase. In order to do that , the percentage of starch in the known type of potato and the
ratio of amylase and amylopectin will have to be determined. The objective of this
experiment is to answer the above, starting from the hypothesis that the young potato (
less than 3 months old) will contain around 16 % starch from which around 60 % will be
amylopectin and around 40 % amylase. Furthermore , the amylopectin should enzymatically
decompose faster, since it consists of more α-bonds than amylase ,so the hydrolysis speed will be
higher than that one of amylose.
P a g e |1
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