DIN EN ISO 6647-1:2015-09

This part of ISO 6647 is a test standard for rice quality parameters. It specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %. The linear chains of starch are separated on the basis of hydrodynamic volume and molecular weight by size exclusion chromatography. Flour is gelatinised in a solution of sodium hydroxide and the molecules of starch in the solution are debranched with isoamylase. The linear chains are separated by size exclusion chromatography (SEC), and the proportion of amylose chains is calculated by the area under the amylose peak relative to the full detector response. The committee responsible for this standard is NA 057-05-06 AA "Getreide und Getreideerzeugnisse" ("Cereals and cereal products") at DIN.