In different unit operations, the degree of gelatinization is as follows: squeeze (degree of gelatinization above 80% -95%), expansion (degree of gelatinization around 80%), cooking (degree of gelatinization 70% -80%) Compression (estimated degree of gelatinization is 60% to 70%), the order of processing costs is reversed. Therefore, in the industrial production of grain food, the determination and control of the degree of gelatinization is crucial. The quality of the water bath thermostatic oscillator plays a crucial role. After the starch is gelatinized, its physical and chemical properties will change greatly, such as the disappearance of birefringence, particle swelling, increase in light transmittance and viscosity, etc., so there are many methods for measuring the degree of gelatinization, such as birefringence, swelling Method, enzymatic hydrolysis method and viscosity measurement method. Different measurement methods, the obtained gelatinization value will be quite different, this is due to different measurement basis and reference, etc., the difference is inevitable. The currently accepted method is the enzymatic method, followed by the iodine current titration method in the dye absorption method. The enzymatic method is further divided into starch saccharification enzyme method, glucose amylase method and β-amylase method, etc. The basic principle is to use various enzymes to selectively decompose gelatinized starch and raw starch by measuring the product Get accurate gelatinization.
Glucoamylase method
Generally, gelatinized starch is easily digested by amylase, so the relative percentage of digestion can be used to accurately calculate the degree of gelatinization.
Instruments and reagents
Stirrer, glass homogenizer, 1-2ml pipette, water bath constant temperature oscillator, desktop centrifuge.
99% ethanol, 2mol / L acetate buffer (pH 4.8), 10mol / L sodium hydroxide, 2mol / L acetic acid, 2.63μ / ml glucose amylase solution, 0.025mol / L hydrochloric acid.
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Strapping Machine
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