The estimation of the amylose content of starches has been studied by precipitating the amylopectin with concanavalin‐A and then, after denaturing the remaining concanvalin‐A by heat, determining the unprecipitated glucan in the supernatant by (a) hydrolysis with amyloglucosidase: α‐amylase followed by glucose oxidase‐peroxidase reagent, (b) colorimetrically with phenol‐sulphuric acid or (c) by colour with iodine.
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Yun et al. (1990) studied this question.
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