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A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods

¹DISTAAM, Università del Molise, Via De Sanctis - 86100 Campobasso, Italy. ²Corresponding author. Phone: +39-0874-404616. Fax: +39-0874-404652. Email: marconi@unimol.it. ³Dipartimento di Scienze e Tecnologie Chimiche, Università di Roma “Tor Vergata” Via della Ricerca Scientifica - 00133 Roma, Italy.

A reliable method for the quantitative determination of gelatinized starch in processed cereal foods was developed. It consists of an electrochemical biosensor based on amyloglucosidase and glucose oxidase enzymes co-immobilized on a Pt electrode surface, and a third enzyme, α-amylase, added in solution. Analytical parameters such as time, temperature, and enzyme units were optimized. The degree of starch gelatinization was determined in different processed cereal foods using the biosensor method and the results were commensurate to those obtained with the reference method. The biosensor methods showed good accuracy (r² = 0.9629; relative error <12%) and comparable precision (RSD <5%). This electrochemical system is rapid, reliable, inexpensive, user-friendly for unskilled operators, and can be a valid alternative to the methods traditionally used for gelatinized starch analysis.