Determination of the constituents of rice starch by amylose analyzer
2023-09-18 03:09:27
Determination of the composition of rice starch by amylose analyzer Starch is the main energy substance and is the main food material of human beings. Among these starch substances, rice starch is the most prominent member of the starch family because it has small particle diameter. Excellent color such as white color and easy digestion. With the increase in people's pursuit of high quality and healthy food, the demand for rice starch is also increasing. Amylose and amylopectin are the main constituents of rice starch. Amylose affects the gelatinization and gelation of rice starch and affects the cooking and processing of rice starch. Therefore, the effective separation of rice amylose, further understanding of the molecular structure of amylose, in order to establish the relationship between structure and properties, has become the key to distinguish the quality of rice starch products. The determination of rice starch amylose can be carried out using an amylose analyzer.
Research on the relationship between starch molecular structure and quality has been around for a long time. Due to the large molecular weight of amylose, the absence of an effective solvent to dissolve the sample, and the lack of effective means to separate amylose from starch, there is little report on the molecular weight of amylose in China. The foreign reports on the molecular weight of starch vary widely depending on the analytical methods of the instruments. So far, no exact information on the molecular weight of linear and amylopectin has been obtained.
Amylose can be freed from starch granules and dissolved in water at a certain temperature, while amylopectin can be well dispersed in water only after complete gelatinization. The leaching temperature of the amylose can be selected from any temperature region between the initial gelatinization temperature in the starch gelatinization curve and the peak temperature. According to this principle, the AR1000 rheometer is used to control the temperature-melting gelatinization process of rice starch, sampled and centrifuged at different temperatures between the gelatinization starting temperature and the peak temperature, and the obtained supernatant is a linear chain leached at different temperatures. starch.
After analyzing and analyzing the main components of rice starch by amylose analyzer, it was found that although the molecular weight of amylose and amylopectin differed greatly, the radius of rotation was very close, and only the amylose could be separated. The distribution of other molecular weights was determined. It can also be seen from the above test that the amylose analyzer is very effective for the determination of the starch component.
Article taken from: http://
More information: http://://news.chinawj.com.cn Editor: (Hardware Business Network Information Center) http://news.chinawj.com.cn
Research on the relationship between starch molecular structure and quality has been around for a long time. Due to the large molecular weight of amylose, the absence of an effective solvent to dissolve the sample, and the lack of effective means to separate amylose from starch, there is little report on the molecular weight of amylose in China. The foreign reports on the molecular weight of starch vary widely depending on the analytical methods of the instruments. So far, no exact information on the molecular weight of linear and amylopectin has been obtained.
Amylose can be freed from starch granules and dissolved in water at a certain temperature, while amylopectin can be well dispersed in water only after complete gelatinization. The leaching temperature of the amylose can be selected from any temperature region between the initial gelatinization temperature in the starch gelatinization curve and the peak temperature. According to this principle, the AR1000 rheometer is used to control the temperature-melting gelatinization process of rice starch, sampled and centrifuged at different temperatures between the gelatinization starting temperature and the peak temperature, and the obtained supernatant is a linear chain leached at different temperatures. starch.
After analyzing and analyzing the main components of rice starch by amylose analyzer, it was found that although the molecular weight of amylose and amylopectin differed greatly, the radius of rotation was very close, and only the amylose could be separated. The distribution of other molecular weights was determined. It can also be seen from the above test that the amylose analyzer is very effective for the determination of the starch component.
Article taken from: http://
More information: http://://news.chinawj.com.cn Editor: (Hardware Business Network Information Center) http://news.chinawj.com.cn
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