Cereal Chem 51:364 - 375.  |  VIEW ARTICLE
Determining the Degree of Starch Gelatinization.

R. M. Shetty, D. R. Lineback, and P. A. Seib. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

A method has been devised to measure gelatinization of starch. The procedure involves selective digestion of gelatinized starch with glucoamylase (alpha-1,4-glucan glucohydrolase, E.C. 3.2.1.3) followed by determining the D-glucose released, using D-glucose oxidase. Glucoamylase also was used to determine total starch. The method, tested on known mixtures of gelatinized and prime starch, accurately measured gelatinization.