Starch Profiling


Starch is the main carbohydrate in many It is a polymerized carbohydrate composed of multiple glucose units interconnected by α-1,4-glycosidic bonds and α-1,6-glycosidic bonds. Starch molecules (called starch granules) are usually deposited in plants as discrete semi-crystalline aggregates, the most important energy reserve in plants.

Starch plays a very important role in plant growth and development. In addition, it is also used as food for humans and animals, industrial raw materials, and expanded to many fields such as packaging and drug delivery. For example, starch can be used as a thickener and binder, and can also be used to produce various bioplastics. Its unique microstructure and characteristics provide an excellent model for scientific research. Research on starch can help us explore the relationship between polymer processing and performance, thereby increasing the knowledge of polymer science, especially natural polymers. Highly selective purification and comprehensive analysis of starch are crucial for research. Although there is no single all-around method, a variety of techniques for analyzing complex carbohydrates have been developed.

Fig 1. Six levels of starch structuresFig 1. Six levels of starch structures (Tran, T.T.B.; et al. 2011)

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  • High-purity samples, accurate experimental results
  • Short experiment period and low cost
  • Maximize environmental protection
  • Provide various analysis data as required, which can be directly used for article publication

CD BioGlyco has scientists who specialize in the research of important polymers such as starch. Our rigorous experimental programs and well-trained operations can provide a guarantee for your research projects. We hope to start the exploration of glycobiology with you.

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  1. MacNeill, G.J.; et al. Starch as a source, starch as a sink: the bifunctional role of starch in carbon allocation. Journal of Experimental Botany. 2017, 68(16): 4433-4453.
  2. Tran, T.T.B.; et al. Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding. Journal of Agricultural and Food Chemistry. 2011, 59(8): 3964-3973.
This service is for Research Use Only, not intended for any clinical use.

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