my work involves separating the different fractions of amylose in rice starch. It involves separating into lipid soluble amylose (LAM), free amylose (FAM), hot water soluble amylose (HWS), hot water insoluble amylose (HWI). I am working with 200 rice varieties. The aim is to classify rice quality base on the ratio of different fractions amylose.
I am seeking for a protocol to use either wholly or be modified to suit my research methodology. I know it will be time consuming to design a protocol, hence my asking for assistance.
Thank in anticipation.