A Rapid Method for the Determination of Amylose Content by Using Differential-Scanning Calorimetry
作者： Christian Mestres , Françoise Matencio , Brigitte Pons , Myriam Yajid , Geneviève Fliedel
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摘要: A calorimetric procedure to measure amylose content of various starchy raw materials has been developed. It is based on the measurement by Differential Scanning Calorimetry (DSC) enthalpy change formation complexes between and add phospholipid (L-α-lysophosphatidylcholine from egg yolk) observed during cooling. Contrasting colorimetric determination amylose, DSC not influenced presence amylopectin or indigenous lipids. For rice maize flours, determinations are very similar for both methodologies whether material was pre-cooked. But methodology more repeatable time saving; in particular, defatting starch steps can be omitted.
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