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Research Paper

Amylose Content of Rice Starch

  1. Manoharan Ramesh,
  2. John R. Mitchell,
  3. Kornelia Jumel,
  4. Stephen E. Harding

Article first published online: 10 JAN 2000

DOI: 10.1002/(SICI)1521-379X(199909)51:8/9<311::AID-STAR311>3.0.CO;2-E

Issue

Starch ‐ Stärke

Starch - Stärke

Volume 51, Issue 8-9, pages 311–313, September 1999

Additional Information

How to Cite

Ramesh, M., Mitchell, J. R., Jumel, K. and Harding, S. E. (1999), Amylose Content of Rice Starch. Starch/Stärke, 51: 311–313. doi: 10.1002/(SICI)1521-379X(199909)51:8/9<311::AID-STAR311>3.0.CO;2-E

Author Information

  1. Food Sciences Division, School of Biological Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE 12 5RD, United Kingdom

Publication History

  1. Issue published online: 10 JAN 2000
  2. Article first published online: 10 JAN 2000
  3. Manuscript Received: 11 AUG 1999

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Abstract

The amylose content separated from enzymatically debranched rice starches using Size Exclusion Chromatography Coupled to Multi-angle Laser-Light-Scattering (SEC-MALLS) ranged from 7—11 % of the total starch. This could be the true amylose content and is much lower than is obtained from iodine binding methods. The molecular weight and polydispersity value of the amyloses are also reported.

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