GB 1352-1986
Replaced
T/CI 037-2022
Active
Group standards
T/CI 037-2022 The content of high-resistant starch in rice for cooking processing and its detection method
T/CI 037-2022 The content of high-resistant starch in rice for cooking processing and its detection method
Price:
$ 20.00
Basic Information
Standard Code:
T/CI 037-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2022-07-01
Implement Date:
2022-07-01
Scope
Main technical content: 3 Terms and Definitions 3.1 Resistant starch refers to starch that is not digested and absorbed in the small intestine of healthy humans and can be fully or partially fermented and absorbed in the large intestine. 3.2 High-resistant starch rice is rice with a resistant starch content of ≥8% after being steamed and cooked in a conventional manner. 3.3 Steamed processing rice refers to rice processed by steaming, which is used for daily consumption or food preparation. 4 Principle An in vitro simulation of human digestion is conducted. After the rice is digested overnight by salivary amylase, gastric protease, and pancreatic amylase, non-resistant starch is hydrolyzed into glucose. The reaction is then terminated with ethanol. The residue after digestion is crude resistant starch. Next, the undigested starch is dissolved with KOH, and resistant starch is hydrolyzed into glucose using amylase glucosidase. The resulting glucose reacts with glucose oxidase/peroxidase (GOPOD) reagent to form a complex, which exhibits a characteristic absorption peak at 510 nm. The absorbance value at 510 nm is measured, and a standard curve is plotted using a glucose standard solution. The amount of glucose produced from the digestion residue is calculated, and the glucose-to-starch conversion coefficient is used to convert it into starch content, thereby determining the resistant starch content of the sample.