Division 3 PrincipleF1

The samples are homogenised and suspended in water. The starch and its degradation products, present in the samples, are enzymatically converted into glucose in two steps:

1. 1..

   Starch and its degradation products are partially converted into soluble glucose chains using thermostable alpha-amylase at 90 °C. For effective conversion it is necessary that the samples should be completely solved or should be present in the form of a suspension containing very small solid parts

2. 2..

   The soluble glucose chains are converted into glucose using amyloglucosidase at 60 °C.

Products containing a high content of proteins or fat are clarified and filtrated.

The determination of sugars is performed by HPLC analysis.

Because a partial inversion of sucrose may occur during the enzymatic treatment, the determination of free sugars is also performed by HPLC analysis to calculate the corrected glucose content.