AMYLOSE/

AMYLOPECTIN
ASSAY PROTOCOL

K-AMYL
07/23

FOR THE MEASUREMENT OF THE AMYLOSE AND

AMYLOPECTIN CONTENTS OF STARCH

(100 Manual Assays per Kit)

© 2023, Neogen Corporation; © 2023, Megazyme. All rights reserved.

Neogen is a registered trademark of Neogen Corporation. Megazyme is a registered trademark of Megazyme Ltd.
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INTRODUCTION:
Many of the properties of cereal starches that determine their suitability for particular
end-uses are dependent upon their amylose/ amylopectin ratios. These properties
include gelatinisation and gelation characteristics, solubility, the formation of resistant
starch, and, for rice, the cooking and textural characteristics of whole grains.1-5 Thus,
the measurement of the amylose content of starches is an important quality parameter
for starch processing.
Amylose is most commonly determined in cereal starches by the potentiometric,
amperometric or colourimetric measurement of the iodine binding capacity of the
amylose with the resultant formation of amylose-iodine inclusion complexes.6-10
However, these methods are subject to uncertainties. Amylopectin-iodine complexes
also form, and these reduce the concentration of free iodine measured by the non-
colourimetric methods and may absorb at similar wavelengths to amylose-iodine
complexes in colourimetric methods.
These complexes lead to an over-estimation of the amylose, requiring corrections to be
applied. Many of the other problems experienced in the use of these methods are
detailed by Gibson et al.11
The specific formation of amylopectin complexes with the lectin concanavalin A
(Con A) offers an alternative approach to amylose measurement in starches that
is not subject to these uncertainties.12-13 Under defined conditions of pH,
temperature and ionic strength, Con A specifically complexes branched
polysaccharides based on α-D-glucopyranosyl or α-D-mannopyranosyl units at
multiple non-reducing end-groups with the formation of a precipitate. Thus, Con
A effectively complexes the amylopectin component of starch but not the
primarily linear amylose component.
The procedure described in this booklet13 is a modification of a Con A method
developed by Yun and Matheson (1990).13 It uses an ethanol pre-treatment step to
remove lipids prior to analysis [modified from Morrison and Laignelet (1983)7].
PRINCIPLE:
Starch samples are completely dispersed by heating in dimethyl sulfoxide (DMSO).
Lipids are removed by precipitating the starch in ethanol and recovering the
precipitated starch. After dissolution of the precipitated sample in an acetate/salt
solution, amylopectin is specifically precipitated by the addition of Con A and removed
by centrifugation. The amylose, in an aliquot of the supernatant, is enzymatically
hydrolysed to D-glucose, which is analysed using glucose oxidase/peroxidase reagent.
The total starch, in a separate aliquot of the acetate/salt solution, is similarly
hydrolysed to D-glucose and measured colourimetrically by glucose oxidase /
peroxidase (GOPOD). The concentration of amylose in the starch sample is estimated
as the ratio of GOPOD absorbance at 510 nm of the supernatant of the Con A
precipitated sample to that of the total starch sample.
This procedure is applicable to all pure starch samples and to cereal flours.

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ACCURACY:
Repeated analyses of a set of samples yielded repeatability (within the laboratory)
with relative standard deviations of < 5% for pure starches and ~ 10% for cereal
flours.
KITS:
Kits suitable for performing 100 assays are available from Neogen. The kits contain the
full assay method plus:

Bottle 1: Freeze dried Con A.

Store below -10°C. See individual label for expiry date.

Bottle 2: Amyloglucosidase (2 mL) [200 U on p-nitrophenyl β-maltoside (i.e.

3,300 U on starch at pH 4.5 at 40°C)] plus fungal α-amylase (500 U on
Ceralpha Reagent at pH 5.0 and 40°C).
Store at 4°C. See individual label for expiry date.

Bottle 3: GOPOD Reagent Buffer. Buffer (50 mL, pH 7.4), p-hydroxybenzoic acid
and sodium azide (0.09% w/v).
Store at 4°C. See individual label for expiry date.

Bottle 4: GOPOD Reagent Enzymes. Glucose oxidase plus peroxidase and 4-

aminoantipyrine. Freeze- dried powder.
Store below -10°C. See individual label for expiry date.

Bottle 5: D-Glucose standard solution (5 mL, 1.0 mg/mL) in 0.2% (w/v)

benzoic acid.
Store sealed at room temperature. See individual label for expiry
date.

Bottle 6: Starch reference sample (with specified content of amylose).

Store sealed at room temperature. See individual label for expiry
date.
PREPARATION OF REAGENT SOLUTIONS/SUSPENSIONS:
1. Dissolve the contents of bottle 1 in 50 mL of Con A Solvent (working
concentration) (see page 4 for preparation). Divide into aliquots of
appropriate size and store in polypropylene tubes below -10°C between use
and keep cool during use if possible. This is Con A solution (solution 1).
Stable for ≥ 2 years below -10°C.
2. Dissolve the contents of bottle 2 in 20 mL of 100 mM sodium acetate buffer,
pH 4.5 (see page 3 for preparation). Divide into appropriately sized aliquots
and store in polypropylene tubes below -10°C between use and keep cool
during use if possible. This is amyloglucosidase/α-amylase enzyme mixture
(solution 2).

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 Stable for ≥ 2 years below -10°C.
3. Dilute the contents of the GOPOD Reagent Buffer bottle to 1 L with
distilled water. This is solution 3. Use immediately.
NOTE:
1. On storage, salt crystals may form in the GOPOD Reagent Buffer. These must
be completely dissolved when this buffer is diluted to 1 L with distilled water.
2. This buffer contains 0.09% (w/v) sodium azide. This is a poisonous chemical and
should be treated accordingly.
4. Dissolve the contents of the GOPOD Reagent Enzyme bottle in 20 mL of
solution 3 and quantitatively transfer this to the bottle containing the
remainder of solution 3. Cover this bottle with aluminium foil to protect the
enclosed reagent from light. This is Glucose Determination Reagent (GOPOD
Reagent).
Stable for ≥ 1 month when stored at 4°C or ≥ 12 months below -10°C.

Note: If this reagent is to be stored in the frozen state, preferably it should be

divided into aliquots. Do not freeze/thaw more than once. When the reagent
is freshly prepared it may be light yellow or light pink in colour. The solution
may develop a stronger pink colour upon storage at 4°C. The absorbance of
this solution should be less than 0.05 when read against distilled water.

5 & 6. Use the contents of bottles 5 and 6 as supplied.

BUFFERS AND SOLVENTS (NOT SUPPLIED):

1. Sodium Acetate Buffer (100 mM, pH 4.5)
Add 5.9 mL of glacial acetic acid (1.05 g/mL) to 900 mL of distilled water. Adjust the
pH to pH 4.5 by the addition of 1 M (4 g/100 mL) sodium hydroxide solution (approx.
30 mL is required).
2. Concentrated Con A Solvent (600 mM, pH 6.4 sodium acetate buffer)
Dissolve 49.2 g of anhydrous sodium acetate (Sigma cat. no. 71183), 175.5 g of
sodium chloride (Sigma cat. no. S7653), 0.5 g of CaCl2.2H2O (Sigma cat. no. C5080),
0.7 g of MgCl2.6H2O (Sigma cat. no. M2670) and 0.7 g of MnCl2.4H2O (Sigma cat. no.
M3634) in 900 mL of distilled water. Adjust the pH to 6.4 by dropwise addition of
glacial acetic acid and then adjust the volume to 1 L with distilled water.
Stable for ~ 2 weeks at 4°C.
NOTE: When preparing this buffer mixture, it is essential that the pH is adjusted very
carefully. If the pH drops significantly below 6.4 a precipitate forms and this will not
redissolve on pH adjustment. Consequently, this buffer must be discarded, and a
fresh batch prepared.

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3. Con A Solvent (working concentration)
Dilute 30 mL of Concentrated Con A Solvent to 100 mL with distilled water. Use on
the day of preparation.
4. Dimethyl sulfoxide (DMSO)
Analytical reagent grade (CAS Number: 67-68-5).
5. 95% Ethanol (v/v)
Analytical reagent grade.

EQUIPMENT (RECOMMENDED):
1. Glassware:
- volumetric flask (25 mL);
- glass test tubes (16 x 120 mm, 15 mL); [Plastic test tubes of the same
dimension are also suitable for use].
- screw capped sample tubes (Kimax®) (10 mL).
2. Micro-pipettors, to dispense 50-1000 µL (e.g. Gilson Pipetman).
3. Positive displacement pipettor, e.g. Eppendorf Multipette®.
4. Eppendorf® microfuge tubes (2.0 mL capacity).
5. Boiling water bath.
6. Bench centrifuge (capable of 2,000 g).
7. Vortex mixer
8. Spectrophotometer (set at 510 nm).
9. Stop clock.
10. Analytical balance.
11. Microfuge (capable of 14,000 g).
12. Thermostated water bath set at 40°C.

PRECAUTIONS:
Starch samples must be pre-treated with ethanol as described to remove lipids. If
samples are not treated with ethanol, the amylose contents in some samples may be
under-estimated by as much as 50%.

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ASSAY PROCEDURE:
A. Starch Pre-treatment
1. Accurately weigh starch or flour sample (20-25 mg to the nearest 0.1 mg) into
a 10 mL screw capped Kimax® sample tube. Record the sample weight to the
nearest 0.1 mg.

NOTE: Include a reference sample with each batch. Duplicates of all samples are
recommended.

2. Add 1 mL of DMSO to the tube while gently stirring at low speed on a vortex
mixer. Cap the tube and heat the tube contents in a boiling water bath until the
sample is completely dispersed (approx. 1 min). Ensure that no gelatinous lumps
of starch are remaining.
3. Vigorously mix the contents of the sealed tube at high speed on a vortex mixer,
return the tube to the boiling water bath and heat it for a further 15 min, with
intermittent high-speed stirring on a vortex mixer.
4. Store the tube at room temperature for approx. 5 min and add 2 mL of 95% (v/v)
ethanol with continuous stirring on a vortex mixer. Add a further 4 mL of ethanol,
cap the tube and invert to mix. A starch precipitate will form. Allow the tube to
stand for 15 min (or overnight if desired).
5. Centrifuge the tubes at 2,000 g for 5 min, discard the supernatant and drain the
tubes on tissue paper for 10 min. Ensure that all of the ethanol has drained. Use
the pellet in the subsequent amylose and starch determinations.
6. Add 2 mL of DMSO (with gentle vortex mixing) to the starch pellet. Place the tube
in a boiling water bath for 15 min and mix occasionally. Ensure that there are no
gelatinous lumps.
7. While removing the tube from the boiling water bath, immediately add 4 mL of
Con A Solvent (working concentration) (see page 4) while vigorously mixing the
tube contents. Quantitatively transfer the tube contents (by repeated washing
with the Con A solvent) to a 25 mL volumetric flask. Dilute to 25 mL volume with
Con A solvent (working concentration). This is Solution A. If necessary, filter this
solution through Whatman® No. 1 filter paper (this step will be necessary for
whole flour samples).

NOTE: This solution should be analysed within 2 h.

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B. Con A Precipitation of Amylopectin and Determination of Amylose
1. Transfer 1.0 mL of Solution A to a 2.0 mL Eppendorf® microfuge tube. Add
0.50 mL of Con A solution (page 2, solution 1), cap the tube and gently mix by
repeated inversion. Avoid frothing of the sample.
2. Allow the tube to stand for 1 h at room temperature. Centrifuge at
14,000 g for 10 min in a microfuge at room temperature.

NOTE:
1. Samples in Con A Solvent (i.e. Solution A as described in Section A above) cannot
be left for extended periods because the amylose will tend to retrograde and
precipitate.
2. The time required for effective Con A precipitation of the amylopectin (Step B1
above) is 1 h at room temperature. However, these solutions should not be left
for longer than 2 h as the amylose will tend to retrograde.
3. In this procedure, pre-treatment of the samples with ethanol has the added
advantage of removing any soluble sugars in the sample that would otherwise
interfere with the assay.

3. Transfer 1 mL of the supernatant to a 15 mL centrifuge tube. Add 3 mL of

100 mM sodium acetate buffer, pH 4.5. This reduces the pH to ~ 5. Mix the
contents, lightly stopper (with a marble) and heat in a boiling water bath for
5 min to denature the Con A.
4. Place the tube in a water bath at 40°C and allow it to equilibrate for 5 min. Add
0.1 mL of amyloglucosidase/α-amylase enzyme mixture (page 2; solution 2)
and incubate at 40°C for 30 min. Centrifuge the tube at 2,000 g for 5 min.
5. To 1.0 mL aliquots of the supernatant add 4 mL of GOPOD Reagent. Incubate at
40°C for 20 min. Incubate the Reagent Blank and the D-Glucose Controls
concurrently.

NOTE:
The Reagent Blank is prepared by adding 1.0 mL of 100 mM sodium acetate buffer
(Buffer 1; page 4) to 4.0 mL of GOPOD Reagent and incubating at 40°C for 20 min.
D-Glucose Controls (duplicate) comprise 0.1 mL of D-glucose standard solution (1
mg/mL), 0.9 mL of 100 mM sodium acetate buffer and 4.0 mL of GOPOD Reagent. This
value is not used in the calculation, however we suggest that it is performed to ensure
that there are no problems with this part of the assay.

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6. Read the absorbance of each sample and the D-glucose controls at 510 nm
against the reagent blank.

C. Determination of Total Starch

1. Mix 0.5 mL of Solution A with 4 mL of 100 mM sodium acetate buffer, pH 4.5.
2. Add 0.1 mL of amyloglucosidase/α-amylase enzyme mixture (page 2;
solution 2) and incubate the mixture at 40°C for 10 min.
3. Transfer 1.0 mL aliquots (in duplicate) of this solution to glass test tubes, add
4 mL of GOPOD Reagent and mix well. Incubate at 40°C for 20 min. This
incubation should be performed concurrently with the samples and standards
from Section B above.

CALCULATION OF AMYLOSE CONTENT (%):

Amylose, % (w/w)
= Absorbance (Con A Supernatant) x 6.15 x 100
Absorbance (Total Starch Aliquot) 9.2 1

= Absorbance (Con A Supernatant) x 66.8

Absorbance (Total Starch Aliquot)

Where 6.15 and 9.2 are dilution factors for the Con A and Total Starch extracts
respectively.

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REFERENCES:
1. Juliano, B. O. (1971). A simplified way for milled-rice amylose. Cereal Sci. Today, 16,
334-338.
2. Berry, C. S., l’Anson, K., Miles, M. J., Morris, V. J. & Russell, P. L. J. (1988). Physical
chemical characterization of resistant starch from wheat. J. Cereal Sci., 8, 203-206.
3. Sievert, D. & Pomeranz, Y. (1989). Enzyme resistant starch I. Characterization by
enzymatic, thermoanalytical, and microscopic methods. Cereal Chem., 66, 342-347.
4. Tester, R. F. & Morrison, W. R. (1990). Swelling and Gelatinization of Cereal
Starches. I. Effects of Amylopectin, Amylose, and Lipids. Cereal Chem., 67,
551-557.
5. Leloup, V. M., Colonna, P. & Buleon, A. (1991). Influence of amylose-
amylopectin ratio on gel properties. J. Cereal Sci., 13, 1-13.
6. Matheson, N. K. (1971). Amylose changes in the starch of developing wheat
grains. Phytochem., 10, 3213-3219.
7. Morrison, W. R. & Laignet, B. (1983). An improved colorimetric procedure for
determining apparent and total amylose in cereal and other starches. J. Cereal Sci.,
1, 9-20.
8. Knutson, C. A. (1986). A Simplified Colorimetric Procedure for Determination of
Amylose in Maize Starches. Cereal Chem., 63, 89-92.
9. Chrastil, J. (1987). Improved colorimetric determination of amylose in starches
or flours. Carbohydr. Res., 159, 154-158.
10. International Organisation for Standardisation (1987).
ISO 6647:1987E. Rice: determination of amylose content.
11. Gibson, T. S., Solah, V. A. & McCleary, B. V. (1996). A procedure to measure
amylose in cereal starches and flours with Concanavalin A. J. Cereal Science, 25,
111-119.
12. Matheson, N. K. & Welsh, L. A. (1988). Estimation and fractionation of the
essentially unbranched (amylose) and branched (amylopectin) components
of starches with Concanavalin A. Carbohydr. Res., 180, 301-313.
13. Yun, S. H. & Matheson, N. K. (1990). Estimation of Amylose Content of Starches
after Precipitation of Amylopectin by Concanavalin-A. Starch/Starke, 42, 302-
305.

ACKNOWLEDGEMENTS:
The procedure described in this booklet was developed in association with the
Biological and Chemical Research Institute, NSW Agriculture, Rydalmere, NSW,
Australia. We also acknowledge many valuable discussions with Professor N. K.
Matheson during the development of this procedure.

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Figure 1: Effect of Con A concentration on the level of amylose determined in starch
samples by the modified Con A procedure. ■ = high amylose maize starch (74.4% w/w
amylose), ● = rice starch (16.9% w/w amylose), □ = maize starch (1.9% w/w amylose).
The vertical dashed line represents the conditions used in the final assay format.

Figure 2: Effect of precipitation reaction time on the amylose determined in starch

samples by the modified Con A procedure. ■ = high amylose maize starch (74.4%
w/w amylose), ● = rice starch (16.9% w/w amylose), □ = maize starch (1.9% w/w
amylose). The vertical dashed line represents the conditions used in the final assay
format.

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Figure 3: Effect of sample size on the amylose determined in starch samples by the
modified Con A procedure. ■ = high amylose maize starch (74.4% w/w amylose), ● =
rice starch (16.9% w/w amylose), □ = maize starch (1.9% w/w amylose). The vertical
dashed lines represent the conditions used in the final assay format.

Figure 4: Mixed amylose/amylopectin standard curve for the modified Con A procedure.
The regression equation is y = 0.956 x + 3.259 and the correlation coefficient 0.999.
Nominal amylose contents are predicted values based on the proportion of ICN potato
amylose (~ 100% w/w amylose) and waxy maize starch (~ 0% w/w amylose based on
potentiometric iodine titration) in the mixed standard. Data points are means of duplicate
determinations. .

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Without guarantee
The information contained in this assay protocol is, to the best of our knowledge, true and accurate, but
since the conditions of use are beyond our control, no warranty is given or is implied in respect of any
recommendation or suggestions which may be made or that any use will not infringe any patents. It is the
user’s responsibility to perform in-house matrix validation work prior to routine use.

© 2023, Neogen Corporation; © 2023, Megazyme. All rights reserved.

Neogen is a registered trademark of Neogen Corporation. Megazyme is a registered trademark of Megazyme Ltd.