Rice amylose content and dextrinization temperature fast synergistic determining method

Abstract

The present invention relates to a rice amylose content and gelatinization temperature quickly synergistic determination method, belonging to the field of rice quality determination technology. Said method includes the following steps: selecting sample to be determined and defining check sample, using KOH solution to make gelatinization, observing cargo rice endosperm decopmosition, recording and calculating its gelatinization temperature, fully staining the sample to be determined and check sample by using I2-KI solution and making comparison so as to quickly judge the content of rice amylose.

Description

technical field [0001] The invention belongs to the technical field of rice quality measuring methods, in particular to a rapid and collaborative measuring method for rice amylose content and gelatinization temperature. Background technique [0002] At present, the evaluation items of rice quality at home and abroad are basically the same. The quality of edible rice can be divided into milling quality, appearance quality, cooking quality and nutritional quality. Among them, the identification of rice milling quality and appearance quality is relatively simple, while the traditional identification methods of three important indicators of cooking and eating quality, amylose content, gel consistency and gelatinization temperature, are more complicated. The traditional method used in our country is to measure according to the GB7648 method, which has been improved and simplified to form the simplified French standard GB / T15683 for the determination of a...

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Problems solved by technology

At present, near-infrared spectrometers, RVA starch viscosity analyzers, etc. have begun to be used in the determination of rice quality, but according to the research of our laboratory, the RVA starch viscosity analyzer is more effective for the selection of high or low amylose content. Relatively poor selection for medium amylose

There have been reports on single-grain brown rice measured by near-infrared spectroscopic analyzers, but as far as the current results are concerned, the error in single-grain brown rice measurement is too large. In addition, these two instruments and equipment are relatively expensive, and general breeding units cannot afford them.

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