Study on the Determination Method of Starch Gelatinization Degree of Corn and Its Products
The purpose of this experiment was to establish a simple,accuracy and reproducible method for starch gelatinization degree of corn and its products.In this experiment,the fully gelatinated sample,the sample to be tested and the blank sample were mixed with the glucoamylase solution,hydrolyzed to glucose.The 3,5-dinitrosalicylic acid was used for color development,and the absorbance of each solution was measured colorimetrically,so as to calculate the starch gelatinization degree.The optimal conditions were determined by investigating the key factors affecting the results of starch pasting degree,such as the amount of glucoamylase added,hydrolysis time,hydrolysis temperature and sample particle size were investigated to determine the best condition,the sample was analyzed by 60 mesh sieve,the samples were digested with 1 000 U of saccharase for every 0.3 g of sample for 60 min at 40～45℃.Under these con-ditions,corn,corn starch.expanded corn and puffed corn were compared with the industry standard"NY/T4125-2022 Determination of starch pasting degree in feed",the P-values were all greater than 0.05,and the RSD were less than 2％,which indicated that the test conditions screened in this study for the determination of starch pasting degree were highly accurate and precise,and were simple and easy to carry out.It could reduce the risk and cost of reagents,and facilitate the quality control and determination by inspectors.
万方数据
维普
