Starch components in hot-water soluble and insoluble fractions of rice flour

Flour from three varieties of rice containing high, medium and low amounts of amylose-equivalent (AE) was extracted with water at 96 degrees C. Gel pe rmeation chromatography (GPC) of both the soluble and insoluble components of the rice flour on Sepharose CL-2B gave two fractions (FR I and FRII), as reported for native starch, Nearly one-third of the insoluble matter belon ged to FR II and an equal proportion of soluble matter was FR I. The earlie r assumed equivalences FR I of native starch approximate to insoluble AE of rice flour amylopectin and FRII of starch approximate to soluble AE of flo ur amylose, would no longer be valid.