The determination of starch by acid hydrolysis

S. J. Pirt, William J. Whelan

Research output: Contribution to journalArticlepeer-review

42 Scopus citations


Glucose is slowly destroyed when heated in neutral solution and the rate of destruction is accelerated by sulphuric acid, but to a much greater extent by hydrochloric acid. Sulphuric acid has therefore been chosen as a suitable starch‐hydrolysing agent and conditions of hydrolysis have been developed whereby starches may be estimated with a high degree of accuracy. A factor, which is almost unity, is used to correct for the loss of glucose by acid degradation. The method has been applied to potato amylose and amylopectin.

Original languageEnglish (US)
Pages (from-to)224-228
Number of pages5
JournalJournal of the Science of Food and Agriculture
Issue number5
StatePublished - Jan 1 1951
Externally publishedYes

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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