Dear community
I have been working on a research related to the milling effect on the physicochemical properties of a whole flour product. Analyses of moisture, lipid, protein, ash, fiber, etc. have been performed. Recently, we have seen a particular case related to the amylopectin content. A diagram has been attached in order to understand the process. A series of sieves with different mesh sizes were used to evaluate the physicochemical properties. Only the particles retained were analyzed. Then, the amylose and amylopectin contents were estimated.
From our research, it was noticed the amylose content was higher in coarser fractions whereas in finer fractions it decreased. The amylopectin contents were quantified by subtraction. Considering that finer particles contained the majority of nutrients due to the occurrence of bran and germ in higher quantities, they showed an amylose content between 51 and 60 %. Likewise, the whole flour seemed to be in that range, as well as its amylopectin content. However, the amylose content increased abruptly for coarser fractions at the point of characterizing the sample as a high-amylose product. There must be noted it was a normal sample in terms of amylose and amylopectin. Therefore, since the literature reports the amylose/amylopectin ratio for flours without bran and germ, I would like your help on the interpretation of these results for the whole flour.
Finally, it was reported that media milling affected the amylose/amylopectin ratio in a certain period of time, but in the starch isolated from maize. Other possibility might be that the analysis using the Megazyme kit may have interacted with components from bran or germ inducing an overstatement of the amylose content.
I hope you can provide your opinion about the topic in order to elucidate these results.
Thank you very much in advance.
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