I made a colorimetric determination of starch in vegetable tissue using a Lugol´s solution, but since it´s the amylose-iodine complex the one that shows the blue coloration I don't know if I should take the concentration I calculated as just of amylose or the total of starch.
The blue color mostly develops as a result of amylose-Iodine complexes. and this method is more qualitative rather than quantitative (generally shows the presence of starch). How did you determine the concentration of starch? did you plot a standard curve?
- by the way, if you determine the amylose content, you can measure the starch content if you know the amylose/amylopectin ratio in your starchy sample.
Not only amylose can be detected with lugol, amylopectin can also be detected. If amylose with lugol shows blue color, amylopectin shows blackish purple.
- Badges
- Science topic
- Similar topics
- Biological Science
- Anatomy
- Tissue