A A C C   2 0 0 0   A n n u a l   M e e t i n g

A Differential Scanning Calorimetry (DSC) method for amylose content determination based on the crystallization between amylose and L-alpha-lysophosiphatidylcholine (LPC) was evaluated for its applicability to several starch sources and food systems. An amylose-LPC endotherm was detected during the cooling phase after starch sample heating in the DSC; pure amylopectin does not show this endotherm. Even a small amount of amylose (1%) can be detected by this method. Amylose values are reproducible (average CV = 0.03). Different starch sources do not appear to have a significant impact on the enthalpy values. To further evaluate this method, pure amylose preparations were developed and combined with amylopectin and/or non-starch systems. Results comparing this amylose procedure with Con-A, chromatography and iodine binding methods will also be presented.