The content of sorghum amylose is related to rheological differences and maintains the characteristics of sorghum foods (eg, porridge, scones, bread, and Risra). The content of rice amylose is a very important parameter, and amylose determination is needed to select rice cultivars with good cooking and eating quality. The content of amylose in rice accounts for 10~30% of polished rice. According to the gelatinization characteristics, rice can be divided into three types: low, medium and high. Usually expressed in terms of amylose content, low amylose is 10 to 20%, medium is 20 to 25%, and high is 25 to 30%. The high-amylose rice is cooked and dried, has a large volume expansion, has a high crispiness, and hardens when it cools. In contrast, low amylose types are moist and sticky when cooked under optimal conditions. The medium type boiled and the hair became soft and soft, and it did not harden when it was cold.
Through the determination of amylose, the range of amylose content of sorghum collected by the World Germplasm Bank has not been determined yet. An automated method was developed and applied to determine the apparent amylose content of sorghum collected in the world germplasm resource pool. Changes, while determining whether the apparent amylose content plays an important role in the quality of sorghum foods.
A sample (0.075 g of endosperm, 0.050 g of starch) was treated with ethanol at room temperature and dissolved in 10 mL of 11.0 N NaOH. Then, the sample was diluted to 100 ml with distilled water, and an aliquot was analyzed. The content of purified defatted sorghum starch and amylose with the amylose content of 24.0%, 23.1%, and 17.1% was determined by the iodine binding technique. % waxy samples are the standard for amylose. In the development of this method, many improvements have attempted to obtain the highest level of amylose content. These values ​​(the percentage of amylose in the endosperm, and the percentage of amylose in the starch in the endosperm) should be considered as apparent amylose, as compared to the value obtained by measuring the pure starch by the iodine binding method. They are lower.
In another experiment in the reproducibility of automated methods for amylose determination, the endosperm of CS 541 of sorghum CS was crushed and stored in a sealed container. In a series of analysis of amylose, this sample was used as a control. The average apparent amylose content of 10 observations of the starch in the endosperm was 23.9 ± 0.3%. In practical use, the difference of 2% is effective when the content of amylose is above %%. This method seems promising to link the difference in amylose content with the quality of sorghum foods, and to screen high-spicy samples of the world's germplasm pool with amylose content.
Through the determination of amylose, the range of amylose content of sorghum collected by the World Germplasm Bank has not been determined yet. An automated method was developed and applied to determine the apparent amylose content of sorghum collected in the world germplasm resource pool. Changes, while determining whether the apparent amylose content plays an important role in the quality of sorghum foods.
A sample (0.075 g of endosperm, 0.050 g of starch) was treated with ethanol at room temperature and dissolved in 10 mL of 11.0 N NaOH. Then, the sample was diluted to 100 ml with distilled water, and an aliquot was analyzed. The content of purified defatted sorghum starch and amylose with the amylose content of 24.0%, 23.1%, and 17.1% was determined by the iodine binding technique. % waxy samples are the standard for amylose. In the development of this method, many improvements have attempted to obtain the highest level of amylose content. These values ​​(the percentage of amylose in the endosperm, and the percentage of amylose in the starch in the endosperm) should be considered as apparent amylose, as compared to the value obtained by measuring the pure starch by the iodine binding method. They are lower.
In another experiment in the reproducibility of automated methods for amylose determination, the endosperm of CS 541 of sorghum CS was crushed and stored in a sealed container. In a series of analysis of amylose, this sample was used as a control. The average apparent amylose content of 10 observations of the starch in the endosperm was 23.9 ± 0.3%. In practical use, the difference of 2% is effective when the content of amylose is above %%. This method seems promising to link the difference in amylose content with the quality of sorghum foods, and to screen high-spicy samples of the world's germplasm pool with amylose content.
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