Abstract:

In order to study determination of the ratio of amylose and amylopectin, total starch content for cassava roots. By using double wavelength spectrophotometric, study different temperature of sample dispersion affect the percentage rate of amylase and amylopectin, total starch content on cassava. The results showed that: within the temperature of 70℃ to 100℃, when the temperature was 85℃, the percentage of amylose was the relative minimum. Correspond to, when it was 85℃, the percentage of amylopectin was the highest. Different temperature of sample dispersion affect total starch content in fresh cassava roots, when the temperature was 80℃, the determination was the maximum. The temperature of sample dispersion affected the determination results of the ratio of amylose, amylopectin, total starch content.