FOOD CHEMISTRY

[AMZ101]

Hey guys so we have started our practical investigations in class and I got this topic chosen by my teacher, 'compare the rates of hydrolysis of pure amylose and amylopectin and also goods, substances, materials which contain varying forms of these starches'. I researched but I still don't quite understand where to start if anyone could help in any way possible that would be awesome ☺️☺️☺️

[keltingmeith]

I reckon the first place to start is by Google searching, see if there's any information on the internet to start with. Maybe there are some pracs from other high schools on the internet you can get information from. This will mean playing around with different search terms quite a bit.

The next thing to think about is how you actually plan on measuring these rates. Is there some sort of signal you can look for that means the reaction has finished? To use some titration terminology, some sort of end point?

[rocksonchan]

In addition to what keltingmeith already said, when selecting goods, substances and materials, try find foods to investigate that advertise they have 'Low GI'. GI is the Glycaemic Index which measures how fast a substance impacts blood sugar levels. Amylopectin is more branched so it is easier to digest and has a higher GI and amylose is less branched so it is harder to digest and has a lower GI. Therefore low GI foods should have a higher ratio of amylose to amylopectin, which can be tested for in your experiment!!

[AMZ101]

I reckon the first place to start is by Google searching, see if there's any information on the internet to start with. Maybe there are some pracs from other high schools on the internet you can get information from. This will mean playing around with different search terms quite a bit.

The next thing to think about is how you actually plan on measuring these rates. Is there some sort of signal you can look for that means the reaction has finished? To use some titration terminology, some sort of end point?

Thanks for your help! But the measuring part is where I am having the most trouble I wanted to measure the rate of hydrolysis of pure amylopectin and amylose then compare it to different foods which advertise low GI and high GI but I am just so lost when it comes to that.

[Bri MT]

Are any of these applicable:
-production formation
-reactant loss
-pH/temperature/colour changes
You could run each substance for the same amount of time, so that the results are comparable