Characteristics of Gel‐chromatographic Fractions of Starch in Relation to Rice and Expanded Rice‐Product Qualities

摘要: Starch from waxy and nonwaxy rices was separated on Sepharose. In rice, the major (void vol.) fraction stained a varying shade of blue with iodine, depending sample. The water-insoluble amylose content as estimated in milled rice flour highly positively correlated lambdamax iodine colour well `amylose' fraction. Debranching pullulanase showed that had characteristics both amylopectin amylose. A 2nd mainly true vol. expanded product (heat parboiled paddy) seemed to increase average mol. wt. starch. highest starch corresponded analytical values greatest expansion ratio.