Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used. The vast majority of these techniques require an analytical curve, using amylose and amylopectin standards with physicochemical properties similar to those found in the original starch. The current study aimed to obtain the amylose and amylopectin fractions from potato, banana, corn, and cassava starches, characterize them, and evaluate their behavior via thermogravimetric curves. Blue amylose iodine complex and HPSEC-DRI methods have obtained high purity amylose and amylopectin fractions. All molecular weights of the obtained amylose and amylopectin fractions were similar to those presented in other reports. Different results were obtained by deconvolution of the amylopectin polymodal distribution. All amyloses presented as semi-crystalline V-type polymorphs, while all amylopectin fractions were amorphous. The T_g of all V_amyloses presented were directly proportional to their respective crystalline index. TGA evaluations have shown that selective precipitation of amylose with 1-butanol strongly changes its thermal behavior. Therefore, the separation procedure used was an ineffective pathway for obtaining standards for thermal studies.

尽管最常使用碘结合的分光光度法，但已使用诸如HPSEC，DSC和TGA等分析技术来测定淀粉样品中的直链淀粉。这些技术中的绝大多数都需要使用直链淀粉和支链淀粉标准品，其理化性质与原始淀粉相似的分析曲线。当前的研究旨在从马铃薯，香蕉，玉米和木薯淀粉中获得直链淀粉和支链淀粉的馏分，对其进行表征，并通过热重曲线评估其行为。蓝色直链淀粉碘配合物和HPSEC-DRI方法已获得高纯度的直链淀粉和支链淀粉馏分。所获得的直链淀粉和支链淀粉馏分的所有分子量均与其他报告中所述的相似。通过支链淀粉多峰分布的反卷积获得不同的结果。所有直链淀粉均呈半结晶V型多晶型物，而所有支链淀粉级分均为无定形。T呈现的所有V_{直链淀粉的g}与它们各自的结晶指数成正比。TGA评估表明，用1-丁醇选择性沉淀直链淀粉会强烈改变其热行为。因此，所使用的分离程序对于获得热学研究标准而言是无效的途径。