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

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 ...

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 amylose have not yet Branched chain peaks usually appear when walking, so the integral of the peak area is difficult to accumulate accurately, which affects the repeatability of data

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