Simple method for measuring starch retrogradation degree

A determination method and technology of starch, applied in the direction of color/spectral property measurement, etc., to achieve the effect of simple and easy operation, high accuracy and short determination time

Inactive Publication Date: 2010-09-22
JIANGNAN UNIV
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  • Claims
  • Application Information

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Problems solved by technology

Based on this, the above-mentioned classic enzymatic method has a defect in principle; that is, the degree of starch retrogradation can be evaluated only by using the step (2) of the method

Method used

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  • Simple method for measuring starch retrogradation degree
  • Simple method for measuring starch retrogradation degree
  • Simple method for measuring starch retrogradation degree

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Determination of retrogradation of rice starch. Dry and prepare a series of rice starch retrograde samples at low temperature (32°C), crush them through 80 meshes; weigh 25 mg of crushed starch samples stored for 0, 1, 3, t, ..., 35 days; use 5 mL, 0.01 mol / Disperse and dissolve the sample in L sodium hydroxide solution, adjust the pH to neutral with hydrochloric acid solution (0.01mol / L) and dilute to 50mL with deionized water to obtain a dilution; take a certain volume of dilution (5mL) and add 2mL of standard KI Solution (w / w, 0.2% I 2 -2% KI), adjust the pH to 4 with acetate buffer, and make the volume to 50mL with deionized water; wait for the solution to react at 25°C for 15 minutes, at 600nm (by figure 1 visible) to measure the absorbance of each starch retrogradation sample; calculate the retrogradation degree according to the formula (compared with the differential scanning calorimetry measurement results see figure 2 ).

Embodiment 2

[0021] Determination of staleness of bread. Weigh each 3g of bread crumbs with different storage time, and dry them in a 32°C incubator until the moisture content is about 14% (w / w). The dried samples were pulverized through 80 mesh. Take a quantitative sample (25 mg) and disperse and dissolve the sample with 3 mL of sodium hydroxide solution (0.01 mol / L), adjust the pH to neutral with hydrochloric acid solution (0.01 mol / L) and dilute to 50 mL with deionized water to obtain a dilution; Take a certain volume of diluent (5mL), add 2mL of standard KI solution (w / w, 0.2% I 2 -2% KI), adjust the pH to 4 with acetate buffer and dilute to 50mL with deionized water; react the solution at 25°C for 15 minutes, measure the absorbance of the sample at 600nm; calculate the degree of retrogradation according to the formula.

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Abstract

The invention discloses a simple method for measuring starch retrogradation degree, which belongs to the technical field of starch retrogradation degree measurement. Based on the principle that the retrograded starch has a lower iodine complexing capacity, the method comprises: firstly, drying a retrograded sample at a low temperature, dissolving and dispersing the retrograded starch in alkaline solution, and adjusting the pH value of the complexation reaction solution of the starch solution and iodine; and secondly, measuring the absorbancy of the measured sample at a wavelength of 600 nanometers, and converting the absorbancy into the starch retrogradation degree. Compared with the classic starch retrogradation degree measuring method, the method established by the invention has the advantages of simple and easy-to-implement operation, short measurement time and high accuracy. The method is suitable for measuring the retrogradation degrees of grain foods with high content such as rice and wheat and indirectly evaluating the shelf life of related foods with high starch content.

Description

technical field [0001] A simple and convenient method for measuring the degree of retrogradation of starch relates to the improvement of a classic method for measuring the degree of retrogradation of starch with enzymes, and belongs to the technical field of food processing and storage. Background technique [0002] Starch retrogradation is one of the research hotspots in the field of food processing and storage. Starch retrogradation will lead to poor taste, poor color, loss of nutritional value and shortened shelf life of rice products. Therefore, it is particularly important to evaluate the degree of retrogradation of rice-based foods during storage. [0003] At present, there are many methods to measure the degree of retrogradation of starch, and the typical and commonly used methods are differential scanning calorimetry, X-ray diffraction method, enzymatic method and so on. The results of the differential scanning method are relatively reliable, but its measuring inst...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31
Inventor 金征宇田耀旗徐学明谢正军赵建伟杨哪
Owner JIANGNAN UNIV
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