Amylose and Amylopectin Assay

Amylose and amylopectin are the two major components of starch.
Their proportions determine the functional properties of flours and starches, influencing texture, viscosity, and digestibility.

The determination of amylose and amylopectin is essential in the agri-food and nutraceutical sectors.

Matrices analyzed: corn starches, rice, potato, flours, nutritional formulations.
Analytical techniques: enzymatic methods, HPAEC-PAD, spectrophotometry after iodine complexation.

At YesWeLab , we collaborate with a rigorously selected network of laboratories, most of which are certified and/or accredited (ISO 17025, COFRAC, etc.). These laboratories are chosen based on your specific needs, the matrices to be analyzed, and the analytical techniques or methods required.
If you have any specific requirements, please do not hesitate to specify them when submitting your request: our scientific team makes every effort to respond accurately and responsively.
Since 2020, many manufacturers, distributors, and design offices have trusted us to manage their analyses, entrusting us with their samples via our digital platform.
To find out more or submit a specific need, contact our team now.