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.

Green Banana, chickpea, rice and wheat were (%)

58.99, 23.29, 64.11 and 60.73 Respectively

3) What further work can you propose to characterise the carbohydrate content completely? (i.e what tests can be done to gain a full profile for carbohydrates that are beta bonded and alpha bonded etc.)

Explanation / Answer

few tests are still need to be done like it is reducing sugar and it gives positive test with benedict's reagent, and tollen test and then you can also go for the structural study by NMR spectroscopy.

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