NY/T 4125-2022 Determination of gelatinization degree of starch in feeds
1 Scope
This document describes a method for determining the gelatinization degree of starch in feeds.
This document is applicable to the determination of the gelatinization degree of starch in raw materials for compound feeds, concentrated feeds, concentrate supplements, and plant feeds.
2 Normative References
The following documents contain requirements which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 6682 Water for analytical laboratory use - Specification and test methods
GB/T 20195 Animal feeding stuffs - Preparation of test samples
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
gelatinizing
process by which starch granules are completely expanded and destroyed by the combined action of water, heat and pressure, or sometimes by mechanical force
[Source: GB/T 10647-2008, 5.65]
3.2
gelatinization degree
ratio of gelatinized starch to its fully gelatinized starch in the sample under specified conditions
4 Principle
Under specified conditions, use amyloglucosidase to hydrolyze the gelatinized starch in the sample and the fully gelatinized starch of the sample into reducing sugar; precipitate proteins; measure the absorbance value of the reducing sugar by colorimetry;
Contents
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Principle
5 Reagents and materials
6 Apparatus
7 Sample
8 Test procedure
9 Test data processing
10 Precision
