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Starch Components in Hot‐water Soluble and Insoluble Fractions of Rice Flour
Author(s) -
Ramesh Manoharan,
Ali Syed Zakiuddin,
Bhattacharya Kshirod R.
Publication year - 1999
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199909)51:8/9<308::aid-star308>3.0.co;2-r
Subject(s) - amylose , amylopectin , starch , chemistry , water soluble , food science , gel permeation chromatography , rice flour , fractionation , chromatography , organic chemistry , polymer , raw material
Flour from three varieties of rice containing high, medium and low amounts of amylose‐equivalent (AE) was extracted with water at 96°C. Gel permeation chromatography (GPC) of both the soluble and insoluble components of the rice flour on Sepharose CL‐2B gave two fractions (FR I and FR II), as reported for native starch. Nearly one‐third of the insoluble matter belonged to FR II and an equal proportion of soluble matter was FR I. The earlier assumed equivalences FR I of native starch ≈ insoluble AE of rice flour amylopectin and FR II of starch ≈ soluble AE of flour amylose, would no longer be valid.