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The single grain amyloplast is a crystalline polyhedron with a crystalline region and an amorphous region mainly composed of amylose and amylopectin. In the natural rice starch granules, amylose can not form crystals, but infiltrate amylopectin with a single helix structure to form dense and intercrystalline regions and amorphous regions. The relative degree of crystallinity of starch in different varieties of rice and the content of amylose content showed a good inverse relationship, indicating that the crystallinity of starch was related to amylose content.
The amylose content was higher in the determination of higher cut values, which is consistent with previous studies. Gelatinization of starch is essentially the dissolution of starch crystals, the degree of incompatibility between amylose crystals broken and the decomposition of amyloid arrangement and the difference in starch body type, from the leaching of amylose and amyloid-like molecules, etc. Therefore, the determination of amylose content and starch structure, combined with the study of viscous properties and crystallization performance, can fully reveal the reasons for the differences in rice quality.
Amylose content determination rice quality is the main indicator. It directly affects the gelatinization properties of rice flour and then affects the quality of rice. There is a close relationship between reduced amylose content and relative crystallinity. The determination of the content of amylose affects the gelatinization properties of rice flour, and also affects the performance of starch, the price of amylose, and the destruction of the crystal structure of starch during thermal expansion, directly affecting the gelatinization properties of rice flour. Each influences and limits each other.
Determination of Amylose Content in Rice Grain Quality Evaluation
The ratio of amylose and amylopectin in rice is different, and the determination of amylose content will affect the quality and characteristics of starch and rice. Domestic and foreign scholars have different types, different rice varieties starch morphology, amylose price, molecular properties, gelatinization properties, thermal properties and crystallization properties, etc. have made in-depth studies, that short-/long-chain amylose and branched chain Starch content ratio is important for rice quality, but rice starch grain structure and crystal grain properties and quality reports are rare.