I used the method AOAC method 996.11 to measure the total starch in rich pectin material. (Used amyloglucosidase and alpha-amylase to hydrolyze starch into glucose). I don't know if the pectin in the material affects the value.
They are different in the polymer chain (Pectin chain: Homogalacturonans are linear chains of α-(1–4)-linked D-galacturonic acid. Starch chain: is a polysaccharide comprising glucose monomers joined in α 1,4 linkages).
But I am not sure if it is completely not effective. Does anyone have experience with this in your experimental work?
I think pectin will not effect on the structure of starch but it will decrease the rate of its digestion by the enzymes you use. I think you can find more precise answer by reading this article
Here more references may help you too:
Article Physicochemical property of starch-pectin conjugates with re...
Article Effects of pectin on molecular structural changes in starch ...
https://www.nature.com/articles/s41598-020-58611-5.pdf?proof=t%2525C2%2525A0
Amyloglucosidase is an enzyme capable of hydrolyzing the α-1,4 glycosidic bonds from the non-reducing ends of starch to produce glucose. the two enzymes do not affect the value but can affect the rate of digestion
The Pectolase will break down cell structures and breakdown pectin, the amylase will breakdown starch
Those enzymes affect only the amylose and amylopectin chains of the starch. It doesn't affect the pectin.
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