Amylose and Amylopectin Assay

Amylose and amylopectin together constitute starch, a polysaccharide central to human food, animal nutrition, and numerous industrial applications. Their ratio directly influences the technofunctional properties of raw materials: viscosity, gelatinization, retrogradation, digestibility, thermal stability, and rheological behavior. Starches rich in amylose, for example, exhibit a firmer texture and slower digestibility, while those predominantly composed of amylopectin are used for their thickening or stabilizing properties.

Amylose and amylopectin levels are therefore essential tests for manufacturers, processors, and formulators seeking to control the functional quality of their products, optimize processes, standardize batches, or meet regulatory requirements. They are key indicators in cereal variety selection, nutritional product formulation, the development of natural texturizers, and the evaluation of starch digestibility.

Analytical methods for determining amylose and amylopectin

The assay relies on several complementary analytical approaches, selected according to the matrix, the expected level of precision and the required sensitivity.

The main methods used include:

• High-performance ion-exchange chromatography (HPAEC-PAD) for fine separation and highly accurate quantification of carbohydrate fractions
• Spectrophotometry after iodine complexation, a widely used reference method in the food industry
• enzymatic methods to distinguish linear chains (amylose) from branched structures (amylopectin)
• thermal or rheological analyses to characterize the functional behavior of starch in parallel with the dosage
• Depending on the application, several methods can be combined to obtain a complete characterization of starch and its properties.

Matrices analyzed in this assay

The test is applicable to a wide variety of plant-based or processed matrices, including:

• native starches (maize, rice, potato, cassava, wheat)
• cereal or legume flours
• starches and texturizers
• clinical or sports nutrition products
• nutraceutical formulations
• Animal feed and nutritional premixes
• plant extracts rich in carbohydrates

To ensure the accuracy of the results, specific preparation steps may be necessary: ​​selective extraction, purification, hot dispersion, enzymatic treatment or filtration.

Industrial applications of amylose-amylopectin assay

The test is used in many strategic contexts, including:

Product development and optimization:
Evaluation of texture, gelling or thickening power, formula adjustment to control viscosity or stability.

Human nutrition and nutraceuticals:
Measurement of resistant starch, control of digestibility, formulation of products with controlled glycemic index.

Animal nutrition:
Evaluation of starch degradability, improvement of energy bioavailability, choice of ingredients based on zootechnical performance.

Agri-food:
Quality control of flours, modified starches or starches; control of variability between batches; compliance with industrial specifications.

Plants and biotechnologies:
Varietal selection, characterization of raw materials, monitoring of extraction or transformation processes.

Additional analyses are available in the YesWeLab catalog.

For a complete characterization of starches and flours, the following analyses may be useful:

• analysis of starch gelatinization
• resistant starch assay
• Dynamic mechanical analysis (DMA)
• powder rheology

Why perform your test with YesWeLab

Thanks to a network of over 200 partner laboratories, YesWeLab selects the most suitable facility for you based on your matrices, analytical objectives, and technical constraints. The laboratories involved use robust, validated methods that comply with current standards, including ISO 17025 or equivalent.

Our scientific team will guide you in choosing the most suitable method and help you interpret the results in an industrial or regulatory context. The YesWeLab platform allows you to centralize your requests, track your samples, and easily retrieve your results.