Granules in Ann Samples Based on the Solubilized Starch Content by α-Amylase Treatment

A Enzymatic Method for Determination of Ruptured and Damaged Granules in Ann Samples Part II

Abstract

A method for determining ruptured and damaged granules in Ann samples was examined on the basis of the solubilized starch content by α-amylase treatment. Samples containing all kinds of Ann granules, namely ruptured, damaged and intact granules, and those containing both damaged and intact granules which were referred to as samples without ruptured granules, were prepared from each Adzuki Ann of commercial Japanesestyle confections and bean-jam buns, and from commercial dried Adzuki Anns. When the solubilized starch contents by the enzyme treatment were A and B% for the sample containing all kinds of granules and for that without ruptured granules, respectively, the proportion of ruptured granules (RG%) in an Ann sample was estimated from the equation, RG=100 (A-B)/(100-B). Nearly all the starches in damaged granules were found to be solubilized by the double treatment with the enzyme. When the solubilized starch content by the double treatment of a sample without ruptured granules was C%, the proportion of damaged granules (DG%) in the Ann sample was estimated from the equation, DG=C(100-A)/(100-B). It was found that the proportions of ruptured and damaged granules in the twenty Ann samples analyzed varied from sample to sample and the average composition of the samples was 61.7% intact, 31.3% damaged and 6.9% ruptured granules.