Starch is the main energy source and is the main foodstuff for humans. Among these starch substances, rice starch is the most visible member of the starch family, because of its fine grain size, 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 components of rice starch. Amylose affects the gelatinization and aging properties of rice starch and affects the cooking and processing of rice starch. Therefore, the effective separation of amylose from rice and further understanding of the molecular structure of amylose in order to establish the relationship between structure and nature have become the key to distinguish the quality of rice starch products. The determination of rice starch amylose can be measured using an amylose meter.
The research on the relationship between starch molecular structure and quality at home and abroad has a long history. Due to the large molecular weight of amylose, there is no effective solvent to dissolve the sample, and there is no effective means to separate amylose from starch. Therefore, there is almost no report about the molecular weight of amylose in China. The reports on the molecular weight of starch in foreign countries vary greatly depending on the instrumental analysis method. So far, the exact information on the molecular weight of straight chain and amylopectin has not been obtained.
Amylose can be freed from starch granules and dissolved in water at a certain temperature, whereas amylopectin can be well dispersed in water only after it is completely gelatinized. The leaching temperature of amylose can be selected from any temperature range 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-and-gelatinization process of rice starch. Samples are taken and centrifuged at different temperatures between the gelatinization starting temperature and the peak temperature. The resulting supernatant is the leached straight chain at different temperatures. starch.
After measuring and analyzing the main components of rice starch by amylose measuring instrument, it was found that although amylose and amylopectin have a large difference in molecular weight, the rotation radius is very close, and only the amylose can be separated. The distribution of other molecular weights was determined. From the above tests, it can also be seen that the amylose meter is very effective in the determination of the starch composition.
The research on the relationship between starch molecular structure and quality at home and abroad has a long history. Due to the large molecular weight of amylose, there is no effective solvent to dissolve the sample, and there is no effective means to separate amylose from starch. Therefore, there is almost no report about the molecular weight of amylose in China. The reports on the molecular weight of starch in foreign countries vary greatly depending on the instrumental analysis method. So far, the exact information on the molecular weight of straight chain and amylopectin has not been obtained.
Amylose can be freed from starch granules and dissolved in water at a certain temperature, whereas amylopectin can be well dispersed in water only after it is completely gelatinized. The leaching temperature of amylose can be selected from any temperature range 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-and-gelatinization process of rice starch. Samples are taken and centrifuged at different temperatures between the gelatinization starting temperature and the peak temperature. The resulting supernatant is the leached straight chain at different temperatures. starch.
After measuring and analyzing the main components of rice starch by amylose measuring instrument, it was found that although amylose and amylopectin have a large difference in molecular weight, the rotation radius is very close, and only the amylose can be separated. The distribution of other molecular weights was determined. From the above tests, it can also be seen that the amylose meter is very effective in the determination of the starch composition.
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