Determination of Damaged Starch in Wheat Flour Using an Electrochemical Bienzyme Maltose Probe

The development of an electrochemical biosensor based on a bienzyme maltose probe and a third enzyme α-amylase in solution is reported for the rapid and inexpensive determination of damaged starch. Analytical parameters, such as probe stability, pH, temperature and response time, were optimised. Damaged starch was measured in the range of 5 × 10 −6 - 5 × 10 −4 mol/L as maltose produced by the enzymatic reaction and the detection limit was calculated according with the free maltose and/or glucose in the sample. The damaged starch was determined in different wheat flours, and the data significantly correlated with those obtained using a reference procedure (r 2 = 0.994; P ≤ 0.0001). In addition the results showed a comparable precision (CV < 5%). This method is rapid, inexpensive and friendly for unskilled operators.