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The determination of rice amylose can be performed using an amylose meter, which is a rapid detection method for the content of amylose in rice and has the characteristics of high analysis speed, high accuracy, and good reproducibility, and can satisfy large batches. The working requirements for the detection and analysis of rice amylose content.
Starch is an important chemical component of rice, and it is the highest content of carbohydrates, which is about 70% in rice grains and more than 80% in brown rice, and more than 90% in rice with white rice. Natural starches are all in the form of crystalline particles. The ratio of the content of straight and amylopectin in rice is an important variety of rice quality characteristics. Amylose is a polysaccharide component in starch. Its glucose unit is mainly composed of macromolecules linked by a linear chain structure, while glucose units in amylopectin are mainly linked by a branched chain structure. Amylose content is one of the important indicators of high-quality rice, so the determination of amylose content is particularly important.
Studies have shown that the content of amylose is closely related to the stickiness, softness, luster and taste quality of rice, and has a close relationship with the processing quality. The content of amylose is high, so the viscosity is small, the hardness is high, and the luster is poor. It is advisable to eat high-quality rice with an amylose content of 17-21%. Therefore, the determination of rice amylose can help improve the quality of rice and produce rice products that meet the needs of modern people to meet the living needs of modern people and improve. The benefits of rice cultivation.
Significance of Determination of Amylose in Rice
In the current society, people have very high demands on rice and other foods that are closely related to people's lives. Not only do they require strict processing quality and appearance quality, they also require good cooking and eating quality. Studies have shown that the cooking quality and food quality of rice are related to the amylose and amylopectin content of starch in rice. Therefore, the determination of rice amylose can be one of the important indicators for judging the eating quality of rice.