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Chinese Agricultural Science Bulletin ›› 2014, Vol. 30 ›› Issue (18): 245-250.doi: 10.11924/j.issn.1000-6850.2013-2589

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The Effect of Different Sample Dispersion Temperatures and Time on Sorghum Amylose and Amylopectin, Total Starch Content Determination by Double Wavelength Spectrophotometric Method

  

  • Received:2013-10-07 Revised:2013-10-24 Online:2014-06-25 Published:2014-06-25

Abstract: In order to determine the amylose and amylopectin, total starch content of sorghum, the effect of different sample dispersion temperatures and times on Sorghum amylose and amylopectin, total starch content by double wavelength spectrophotometric method were studied by double wavelength spectrophotometric method. In the range of 70-100℃, the percentage of amylopectin was the highest when the sample dispersion temperature and time were 75℃ and 15 min, the percentage of amylopectin was the lowest, among the sample dispersion temperature and time were 85℃ and 5min. For the amylose, the longer of dispersion, the higher of percentage, after 90℃. When the sample dispersion temperature was 75℃, the determined total starch content was the highest. These results demonstrated that the effects of sample dispersion temperatures and times on the determination of amylose, amylopectin and total starch content were different.