Method for measuring amylase content and amylopectin content of rice with half grains

A technology of amylose and amylopectin, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems affecting data repeatability, difficult accumulation of peak area, etc., achieve good application value, less sample amount, prevent The effect of destruction

Active Publication Date: 2016-11-16
CHINA NAT RICE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In cereal chemistry 2009 ((86(5):492-498)), the single-column Ultrahydrogel250 (waters) was reported. Although the peaks of amylose and amylopectin can be separated, the peaks of am

Method used

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  • Method for measuring amylase content and amylopectin content of rice with half grains
  • Method for measuring amylase content and amylopectin content of rice with half grains
  • Method for measuring amylase content and amylopectin content of rice with half grains

Examples

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Embodiment 1

[0026] A method for measuring rice amylose and amylopectin content with half grain, the specific steps are:

[0027]Step 1: Pretreatment of rice flour: take single-grain rice (rice sample 9311) and manually shell it, scrape off the seed coat and aleurone layer of brown rice with a blade, then cut the polished rice into two and a half grains; take the rice without germ part Half a grain is ground into refined rice flour with a milling stick.

[0028] Step 2: Polish rice flour to remove fat and soluble sugar

[0029] Weigh 100mg of polished rice flour into a 10ml centrifuge tube, add 60ml of 100% chromatographically pure methanol, place in a boiling water bath for 10 minutes, centrifuge at 12,000g for 5 minutes, and pour off the suspension. Repeat this step 3 times for the precipitate.

[0030] Step 3: gelatinized starch and separation of amylose and branched chains

[0031] Weigh 20mg of the precipitate into a 2ml centrifuge tube, add 0.4ml of 0.25mol / L NaOH solution, and ba...

Embodiment 2

[0039] A method for measuring rice amylose and amylopectin content with half grain, comprising the steps:

[0040] Step 1: Pretreatment of rice flour: take single-grain paddy and shell it by hand, scrape off the seed coat and aleurone layer of brown rice with a blade, and then cut the polished rice into two halves; take the half grain without the germ part and grind it The sticks are ground into refined rice flour.

[0041] Step 2: Polish rice flour to remove fat and soluble sugar

[0042] Weigh 50mg of polished rice flour into a 10ml centrifuge tube, add 30ml of 100% chromatographically pure methanol, place in a boiling water bath for 10 minutes, centrifuge at 12,000g for 5 minutes, and pour off the suspension. Repeat this step 3 times for the precipitate.

[0043] Step 3: Weigh 10mg of the precipitate into a 2ml centrifuge tube, add 0.2ml of 0.25mol / L NaOH, and bake in an oven at 50°C for 2 hours. After mixing, add 80 μl of 0.5 mol / L sodium acetate (pH=4.0), then add 20 μ...

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Abstract

The invention belongs to the technical field of food detection and particularly relates to a method for measuring the amylase content and amylopectin content of rice with half grains. The method comprises the following steps that firstly, rice flour is prepared, wherein single rice grains are taken and manually hulled, seed coats and aleurone layers are removed with a knife blade to obtain polished rice grains, then each polished rice grain is transversely cut into two half grains, and the half grains without the germ parts are taken and ground into polished rice flower with a grinding stick; secondly, fat and soluble sugar of the polished rice flour are removed, wherein the polished rice flour obtained in the first step is weighed and evenly mixed with 100% chromatographically-pure methyl alcohol, the mixture is heated for 10 min at 100 DEG C and then centrifuged at 10000 g, then precipitate is collected, the step is repeated 2-3 times, and the precipitate is mixed, wherein the dosage ratio of the polished rice flour to methyl alcohol is 0.6 mg/1.0 ml; thirdly, starch is gelatinized, and linear chains and branch chains are separated; fourthly, parameters of a gel permeation chromatograph are set; fifthly, the ratio of amylase content/amylopectin content is directly obtained according to the ingredient outlet peak area ratio of amylase to amylopectin.

Description

technical field [0001] The invention belongs to the technical field of food detection, and in particular relates to a method for measuring the contents of amylose and amylopectin in rice with half grains. Background technique [0002] The most important component in edible rice endosperm is starch, about 80%. Rice starch is composed of amylose and amylopectin. Amylose is 1,030 grape residues long and is a linear molecule with few branches. Amylopectin is a highly branched glucoside chain with branched chains The average length is about 20 glucose residues. Since the mid-1960s, the amylose content (AC) in the endosperm has been one of the most important indicators for evaluating the cooking and eating quality of rice (Juliano et al., 1965). If the amylose content is high, the rice will be hard and fluffy; It is soft and sticky (Radhika et al. 1993, Ong et al. 1995). However, with the diversification of the genetic composition of the bred varieties, the phenomenon that the ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 胡培松唐绍清谢黎虹魏祥进焦桂爱邵高能圣忠华
Owner CHINA NAT RICE RES INST
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