Identification of botanical origins of starches using a glucose biosensor and amyloglucosidase

New sensory techniques for the identification of botanical origins of starches are developed with two point data of enzymatic glucose production from a starch. The used starches are from rice, corn, potato, sweet potato, wheat, banana, chestnut, and tapioca. The amylose contents of all the starches are in the range of 20–30%. The two point glucose production are measured with free amyloglucosidase and a glucose biosensor in 0.6 M phosphate buffer of pH 6.5 at 37 °C after heat treatment of starch suspension at 55 and 60 °C for 1 h.These methods are using the principal component analysis and the direct plot on the new coordinate frame developed with new two variables, X = (R60 − R55) and Y = (R60/R55), calculated from glucose product ratio (R), where R is the amperometric response ratio of glucose produced by enzymatic starch hydrolysis to that from a 50 μM glucose standard.