Determination of Starch by Glucose Oxidase and Polarographic Measurement

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Abstract
A method for the determination of starch in foodstuffs is reported. Interferences which are sometimes encountered with titrimetric or spectrophotometric determinative steps are avoided. In the method, the starch is hydrolyzed to glucose and the glucose is selectively oxidized in the presence of glucose oxidase. The rate of oxygen absorption for the oxidation reaction is measured and related to the starch content of the foodstuff. Results are presented for wheat and potato flours, which are shown to contain 71 and 59% starch , respectively. The method is specific, accurate, simple, and rapid and is applicable to foodstuffs containing interfering substances which often preclude analysis by other means.

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