Analytical evaluation of current starch methods used in the international sugar industry: Part I

Abstract

Several analytical starch methods exist in the international sugar industry to mitigate starch-related processing challenges and assess the quality of traded end-products. These methods use iodometric chemistry, mostly potato starch standards, and utilize similar solubilization strategies, but had not been comprehensively compared. In this study, industrial starch methods were compared to the USDA Starch Research method using simulated raw sugars. Type of starch standard, solubilization approach, iodometric reagents, and wavelength detection affected total starch determination in simulated raw sugars. Simulated sugars containing potato starch were more accurately detected by the industrial methods, whereas those containing corn starch, a better model for sugarcane starch, were only accurately measured by the USDA Starch Research method. Use of a potato starch standard curve over-estimated starch concentrations. Among the variables studied, starch standard, solubilization approach, and wavelength detection affected the sensitivity, accuracy/precision, and limited the detection/quantification of the current industry starch methods the most.

Differentiation of Different Sorts of Sugars by the CAPoNeF Method

“…[4] -Ca and Mg using laser-induced breakdown spectroscopy [5] -Zn, Cd, Pb, and Cu using anodic voltammetry at a hanging mercury drop electrode [6] -Cr by atomic absorption spectrophotometry [7] -Ni and Co using adsorptive cathodic stripping voltammetry in the differential-pulse mode at a hanging mercury drop electrode [8] -Hg by differential-pulse anodic stripping voltammetry at a rotating gold disk electrode [9] Also using high-performance anion-exchange chromatography with a conductivity detector -inorganic anions: chloride, phosphate, nitrate, nitrite, sulfate; -organic acids: lactic, acetic, formic, malic, and citric are quantitatively determined. [10] Separately, there are such impurities as starch [11,12] and calcium carbonate. [13] As is known, calcium carbonate is used as a clarifying agent to give the raw sugar a white color.…”

Advanced method for the photometric determination of starch in sausage products

“…Визначення проводять згідно з [15]. Переважна більшість сучасних методик визначення крохмалю в продуктах харчування передбачає тривалу і складну пробопідготовку зразків, що включає руйнування матриці, гідроліз крохмалю до глюкози та її подальше визначення хімічними [15], фізичними [16] чи фізико-хімічними [17][18][19][20] методами. Варто зазначити, в огляді [18] також розглянуто різні аспекти використання як аналітичної форми сполуки йоду з крохмалем.…”