Study On Determination Of Amylose By Texture Analyzer

A method was established for determination of amylose in rice starch，texture analyzer ismain instrument. The pretreatment conditions of the sample are established thoughOptimization experiment. The influence of gel concentration, gelatinization time,gelatinization temperature, assembly time, assembly temperature on the determination resultswas investigated. Define a relatively complete determination of amylose content. Comparedwith GB Rice-determination of amylose content The method is proved by the accuracy andprecision of experiment. Experimental results show that gel tretinoin12%,gelatinizationtime5min, gelatinization temperature90℃, assembly time14h,assembly temperature4℃areoptimal experimental condition.The results showed that there is a good linear relationbetween amylose content and hardness of gels. The standard curve regression equation wasY=19.382+38.485X R2=0.996. The recovery ranged from98.86%to100.6%.Based on a newmethod for determination of amylose in rice by texture analyzer, analyzing influence ofproteins and lipid in starch to the determination results. Experimental results show thatproteins and lipid in starch is negatively affect on determination results and lead todetermination results lowness. Determine content of amylose in rice starch, corn starch andpotato starch by this method. Determination results show that a good agreement with it of GBRice-determination of amylose content. Using the determination results of GB as a standard,this method has a good accuracy and reproducibility. Compared with the conventional method,this method is simper and quicker and appropriate a great quantity samples analyzing.