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Study on Amylose Iodine Complex from Cassava Starch by Colorimetric Method

Sirinat Boonpo and Sukjit Kungwankunakorn
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
Abstract—The absorbance pattern of amylose iodine complex from cassava starch sample was examined by scanning of UV visible spectra between 200-800 nm. The cassava starch sample was analyzed at the different conditions to investigate maximum wavelength and absorbance. To study about the elimination of lipid from cassava starch, the defatting process was operated on 3 types of solvent (methanol, ethanol, and petroleum ether) by stirring for 24 hours with solvent. The result indicated that the maximum wavelength of amylose iodine complex of cassava starch sample depended on the amount of iodine that was used to form amylose iodine complex. Moreover, the amount of iodine has the effect on absorbance of amylose iodine complex. The analysis of amylose iodine complex for defatted starch provided the higher absorbance than that from nondefatted starch.
 
Index Terms—amylose, cassava, colorimetric method, starch

Cite:  Sirinat Boonpo and Sukjit Kungwankunakorn, "Study on Amylose Iodine Complex from Cassava Starch by Colorimetric Method," Journal of Advanced Agricultural Technologies, Vol. 4, No. 4, pp. 345-349, September 2017. Doi: 10.18178/joaat.4.4.345-349
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