On Amylose and Amylopectin of Glutinous Rice Starch

Part 1. A. Comparative Study of the Procedures for the Fractionation of Rice Starch

Abstract

(1) Various procedures for the fractionation of glutinous, non-glutinous and sen rice starch have been studied. It is here shown that special caution is necessary for the fractionation of glutinous-rice starch.
(2) The intensity of the coloration of starch fraction with iodine (iodine-coloration degree or coloration degree) was used as the indication of the characteristic properties of amylose and amylopectin which were prepared from glutinous, non-glutinous and sen rice starch.