Wheat, rice, chickpea and Green Banana flour were tested for % Starch content vi

Question

Wheat, rice, chickpea and Green Banana flour were tested for % Starch content via first adding -amylase solution to cut starch molecules into smaller pieces and then adding amyloglucosidase to cut convert those smaller pieces into individual molecules of glucose.

GOPOD Reagent was added to each solution of Wheat, rice, chickpea and green banana flour. GOPOD puts a coloured tag on carbon 1 of each glucose molecule. The number of coloured tags is measured by absorbance at 510 nm enabling quantification of the amount of glucose, and therefore starch.

Barley, chickpea, rice and wheat were

58.99, 23.29, 64.11 and 60.73 Respectively

1) Why would you expect total starch to be less than 100%?

2) What explains the differences between each sample of starch within each sample?

Explanation / Answer

Answer

1. Total starch to be less than 100% because not all glucose in the plant is used for synthesize the starch. The glucose is used for other purpose in plant. Cellulose the beta glucose is used to make a cellwall in plants. So other form of glucose is used for some important functions.

2. The rice and wheat has a high proportion of glucose. Compare to all rice contains the highest amount of starch as a storage material. The lowest amount of starch in the chickpea and it is rich in proteins.

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