Review of variables for amylose content analysis of milled rice
2002
Alfon, H.B. | Corpuz, H.M. (Philippine Rice Research Inst., Munoz, Nueva Ecija (Philippines)) Bhatti, A.H. | Redona, E.D. | Sebastian, L.S.
Amylose and amylopectin are anhydroglucose units that are the major components of rice grains. Amylose content is one of the determinants for cooking and eating qualities of rice, thus, its value is a crucial indicator of rice grain quality. Iodine staining method developed by Juliano (1971) is the widely accepted procedure for routine quantification of amylose in milled rice. It is also the protocol approved by the Rice Terminal Working Group of the National Seed Industry Council, Department of Agriculture. Using this method, a preliminary test on different brand combinations and different defatting procedures was undertaken in the Analytical Services Laboratory of PhilRice. The test showed that alteration of results may come from factors such as the brand of amylose and amylopectin standards, the brand combinations for amylose and amylopectin mixtures, and the defatting procedure for standard checks (IR8, IR24, IR29, IR64)
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