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GB/T 9826-2008: Inspection of grain and oils -- Determination of starch damage in flour -- Alpha-amylase method
Status: Valid GB/T 9826: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 9826-2008 | English | 229 |
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Inspection of grain and oils -- Determination of starch damage in flour -- Alpha-amylase method
| Valid |
GB/T 9826-2008
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| GB/T 9826-1988 | English | 359 |
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3 days [Need to translate]
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Method for determination of starch damage in flour--Alpha-amylase method
| Obsolete |
GB/T 9826-1988
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PDF similar to GB/T 9826-2008
Basic data | Standard ID | GB/T 9826-2008 (GB/T9826-2008) | | Description (Translated English) | Inspection of grain and oils -- Determination of starch damage in flour -- Alpha-amylase method | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B20 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,146 | | Date of Issue | 2008-11-04 | | Date of Implementation | 2009-01-01 | | Older Standard (superseded by this standard) | GB/T 9826-1988 | | Adopted Standard | AACC 76-30A-1999, MOD | | Regulation (derived from) | National Standard Approval Announcement 2008 No.17 (Total No.130) | | 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 for determining ��- amylase of wheat flour starch damage terminology and definitions, principle, instruments and appliances, reagents, steps, calculated results and repeatability. This standard applies to the determination of wheat flour starch damage. | GB/T 9826-2008: Inspection of grain and oils -- Determination of starch damage in flour -- Alpha-amylase method
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Inspection of grain and oils. Determination of starch damage in flour. Alpha-amylase method
ICS 67.040
B20
National Standards of People's Republic of China
Replacing GB/T 9826-1988
Inspection of grain and wheat flour damaged starch determination
α- amylase enzyme
Posted 2008-11-04
2009-01-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This revised standard adopts the American Association of Cereal Chemists Standard AACC76-30A (1999) "wheat flour damaged starch determination" (in English).
This standard AACC76-30A (1999) compared the differences are as follows.
--- With GB Appendix/T 5490-1985 "of grain, oilseeds and vegetable oils Testing general rule" B method instead of
AACC76-30A (1999) as a reference method for calibration AACC70-75 sodium thiosulfate solution.
This standard is a revision of GB/T 9826-1988 "wheat flour starch damage α- amylase enzyme assay" of.
This standard replaces GB/T 9826-1998.
This standard changes GB/T 9826-1988 compared.
--- The α- amylase action time is adjusted by a 60min 15min;
--- A predetermined amount of α- amylase;
--- Modified starch damage value is calculated.
Appendix A of this standard is a normative appendix.
The standard proposed by the National Food Authority.
This standard by the National Standardization Technical Committee OILS.
This standard was drafted. State Administration of Grain Science Institute.
The main drafters of this standard. Sun long slope, Lin Jiayong, Xue Yalin.
This standard replaces the standards previously issued as follows.
--- GB/T 9826-1988.
Inspection of grain and wheat flour damaged starch determination
α- amylase enzyme
1 Scope
This standard specifies the method for determining α- amylase wheat flour starch damage of terms and definitions, principles, apparatus and appliances, reagents, step operation
Suddenly, the results of calculations and repeatability.
This standard applies to the determination of wheat flour damaged starch.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 5490-1985 grain, oilseeds and vegetable oils test general rules
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Wheat starch particles are subjected to mechanical damage during the grinding process to produce starch damage.
Principle 4
Starch granules during milling wheat will be damaged, damaged starch content of wheat flour will affect water absorption and dough mixing properties.
This method is used to determine the mass fraction is easy to fungal α- amylase hydrolysis damaged powder particles in wheat flour. To a moisture content of
14% of wheat flour samples were calculated.
5 apparatus and appliances
5.1 constant temperature water bath. water temperature controlled at 30 ℃ ± 0.1 ℃.
5.2 heat-resistant glass tube. 25mm × 220mm.
5.3 cylinder. 25mL, 50mL.
5.4 glass funnel and speed quantitative ashless filter paper.
5.5 Balance. a sense of the amount of 0.01g.
5.6 pipette or pipette. 1mL, 5mL, 10mL.
5.7 pH meter or pH paper precision. measurable pH4.6 ~ 4.8.
5.8 Stopwatch.
5.9 Burette. 10mL (accuracy 0.1mL).
5.10 Erlenmeyer flask. 150mL.
5.11 a glass rod.
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