Comprehensive Starch Characterization of Rice Flour

Mature rice grains were air-dried and dehulled. Brown rice was further ground with a mortar and passed through a 0.15 mm sieve. The total starch content in the flour was determined with a total starch assay kit (Megazyme, Wicklow, Ireland). The amylose content was measured by using an iodine-potassium iodide colorimetric method as described previously [42 (link)]. The chain length distribution of amylopectin was analyzed using a fluorophore-assisted capillary electrophoresis (FACE) method according to the previous report [43 (link)]. The thermal properties and pasting properties of starch were measured by differential scanning calorimetry (DSC, 200-F3, Netzsch, Selb, Germany) and rapid visco analyzer (RVA, 3D, Newport Scientific, Narrabeen, Australia), respectively, following the method as described previously [44 (link)].

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Zhang L., Zhao L., Lin L., Zhao L., Liu Q, & Wei C. (2018). A Novel Mutation of OsPPDKB, Encoding Pyruvate Orthophosphate Dikinase, Affects Metabolism and Structure of Starch in the Rice Endosperm. International Journal of Molecular Sciences, 19(8), 2268.

Publication 2018

total starch assay kit DSC, 200-F3 RVA, 3D

Amylopectin Amylose Assay Capillary electrophoresis Colorimetric Differential scanning calorimetry Flour Grains Iodine potassium iodide Rice Starch

Corresponding Organization : Yangzhou University

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Variable analysis

independent variables

Air-drying and dehulling of mature rice grains
Further grinding of brown rice with a mortar and passing through a 0.15 mm sieve

dependent variables

Total starch content
Amylose content
Chain length distribution of amylopectin
Thermal properties of starch
Pasting properties of starch

control variables

Not explicitly mentioned

positive controls

Not specified

negative controls

Not specified

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