The Starch Properties Research Of Germination Cereals (rice)

The preparation of the modified starch by the method of the natural germination ofcereals (rice) will be used in this paper. The characteristic of this method is the natural effectin the germination of the cereals. By this method we could prepare the “green” modifiedstarch.First, we soak the rice for the cultivation. The influence element is the immersiontemperature, the immersion mode and the immersion alkali content. To measure the activityof the-amylase-amylase cellulose enzyme and protease by the L9(3)4orthogonal experimentmethod. Through the variance analysis of the significant effect of various factors, we can findout that the best conditions for immersion. Immersion temperature is25℃; immersion modeis4hours immersion and10hours un-immersion; immersion alkali content is0.03%Ca(OH)2.Then, we get the rice for the germination cultivation. The influence element is thegermination time, the germination temperature and the immersion time. To measure theactivity of the-amylase-amylase cellulose enzyme and protease by the L9(3)4orthogonalexperiment method. Through the variance analysis of the significant effect of various factors,we can find out that the best conditions for germination. Germination temperature is25℃;germination time6days, immersion time is2.5days.The germination temperature and the germination time have great influence on theactivity of the modified starch enzyme. To achieve the temperature fitting the industrialization,25℃is the best choice. So in the same conditions, we design a single-factors experiment bythe germination time. The optimal germination time is seven days, the activity of the enzymeis best at this time.The viscosity of the modified starch get from the immersion and germination conditionscan be measured by capillary. Compared with the activity of the enzyme and the starchviscosity we get the conclusion that the viscosity of the modified starch and the activity of theenzyme are in direct ratio by the time of the germination. Germination is seven days. The viscosity of the modified starch and the activity of the enzyme are the best.From the scanning enlarged images of the modified starch by the germination andimmersion conditions, it can be drawn that the relationship between the fractal dimension andthe viscosity of the modified starch are proportional. In the same conditions, it can be seenfrom the curve of the viscosity and the fractal dimension of the modified starch. With thegermination time, the viscosity and fractal dimension of the modified starch have shown thetrend of gradually increasing, the viscosity and the fractal dimension are in direct ratio. Grayproved by the statistics obtained by the method of fractal dimension can be a good reflectionof the viscosity of starch from Photoshop pictures with the naked eye. It is difficult to find itsregularity, but with the method of fractal able to deal with the subject of a shownon-uniformity of things, and find out its regularity.