GB/T 26627.1-2011 English PDF

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GB/T 26627.1-2011: Inspection of grain and oils -- Determination of swelling index of glutenin (SIG) for wheat -- Part 1: Macro-method
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 26627.1-2011	189	Add to Cart	3 days	Inspection of grain and oils -- Determination of swelling index of glutenin (SIG) for wheat -- Part 1: Macro-method	Valid

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Basic data

Standard ID: GB/T 26627.1-2011 (GB/T26627.1-2011)
Description (Translated English): Inspection of grain and oils -- Determination of swelling index of glutenin (SIG) for wheat -- Part 1: Macro-method
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B20
Classification of International Standard: 67.060
Word Count Estimation: 8,870
Date of Issue: 2011-06-16
Date of Implementation: 2011-11-01
Quoted Standard: GB/T 5490; GB 5491; GB/T 5497
Regulation (derived from): Announcement of Newly Approved National Standards No. 9 of 2011
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary: This standard specifies the method of determination of constants wheat gluten swelling index of terms and definitions, principles, reagents, equipment, operating procedures, results calculation and representation. This section applies to wheat and wheat flour gluten swelling index determination.

GB/T 26627.1-2011: Inspection of grain and oils -- Determination of swelling index of glutenin (SIG) for wheat -- Part 1: Macro-method

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
. Inspection of grain and oils Determination of swelling index of glutenin (SIG) for wheat Part 1. Macro-method ICS 67.060 B20 National Standards of People's Republic of China Inspection of grain and wheat gluten swelling index measurement Part 1. Constant law Determinationofswelingindexofglutenin (SIG) forwheat- Part 1. Macro-method Issued on. 2011-06-16 2011-11-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

GB/T 26627 "Inspection of grain and wheat gluten swelling index measurement" is divided into two parts. --- Part 1. Constant law; --- Part 2. Micro Method. This section GB/T Part of 126,627. The standard proposed by the National Food Authority. This standard by the National Standardization Technical Committee OILS. This standard is drafted by. Henan University, Northwest A & F University, Shaanxi Province, grain and oil products Quality Supervision, Inspection, Shandong Province Grain and oil inspection station, grain and oil Xi'an Quality Inspection Center. The main drafters of this standard. Wang, Hu Shin, Chen Jie, Zheng Jianmei, party Xian Min, Ren Zhengdong, Ren Lingyun, Zhang Hailing. Inspection of grain and wheat gluten swelling index measurement Part 1. Constant law

1 Scope

GB/T 26627 in this section specifies the method for the determination of terms and definitions constants wheat gluten swelling index, principle, reagents, instruments, Procedure results calculation and representation. This section applies to the determination of wheat flour and wheat gluten swelling index.

2 Normative references

The following documents contain provisions which, through reference GB/T 26627 in this section constitute provisions of this section. For dated reference documents Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this section. GB/T 5490 Inspection of grain and general rules GB 5491 grain and oilseeds testing for sampling, and sample method GB/T 5497 grain and oilseeds - Determination of water test

3 Terms and Definitions

The following terms and definitions apply to this part of the GB/T 26627 of. 3.1 Gluten swelling index swelingindexofglutenin (SIG) Under specified conditions, whole wheat flour or wheat flour (SDS) in sodium dodecyl sulfate - lactic acid swollen by centrifugation, the precipitate The quality of the sample mass percentage, with SIG. Principle 4 Under specified conditions, insoluble wheat gluten forming water-insoluble colloidal floc in SDS- lactic acid solution by centrifugation After leaving, measured and calculated mass fraction precipitate accounted sample.

5 Reagents

5.1 sodium dodecyl sulfate (SDS). purity > 99%, recrystallized. 5.2 lactic acid. AR, volume fraction of 85%. 5.3 lactic acid working solution. 10mL85% lactic acid (5.2) and diluted with 80mL distilled water. Standing 24h after use. 5.4 3% SDS- lactic acid. 99% Recrystallization SDS (5.1) 30g, was dissolved in 970mL of distilled water, was added 20mL lactic ENGINEERING For liquid (5.3), mix well with distilled water and dilute to 1000mL. Standing 24h after use.

6 Instruments

6.1 mill small experiment. after sample grinding fineness of more than 95% through sieve No. CQ24. 6.2 small experimental milling machine. sample flour milling rate of 60% to 70%, the fineness number CQ24 screen can all pass. 6.3 Balance. a sense of the amount of 0.01g. 6.4 swirl oscillator. ......

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