SIST EN ISO 6647-1:2007

Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2007)

This part of ISO 6647 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %. This part of ISO 6647 can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.

Reis - Bestimmung des Amylosegehalts - Teil 1: Referenzverfahren (ISO 6647-1:2007)

Dieser Teil der ISO 6647 legt ein Referenzverfahren für die Bestimmung des Amylosegehalts von gemahlenem Reis fest, bei dem es sich nicht um Parboiled Reis handelt. Dieses Verfahren ist auf Reis mit einem Massegehalt an Amylose von mehr als 5 % anwendbar.
Der vorliegende Teil der ISO 6647 kann auch auf geschälten Reis, Mais, Hirse und weitere Getreidesorten angewendet werden, wenn die entsprechende Erweiterung des Anwendungsbereichs durch den Anwender validiert wurde.

Riz - Détermination de la teneur en amylose - Partie 1: Méthode de référence (ISO 6647-1:2007)

L'ISO 6647-1:2007 spécifie une méthode de référence pour la détermination de la teneur en amylose du riz usiné, non étuvé. La méthode s'applique à du riz dont la teneur en amylose est supérieure à 5 % (fraction massique).
L'ISO 6647-1:2007 peut également être utilisée pour le riz décortiqué, le maïs, le millet et d'autres céréales, si l'extension de ce domaine d'application a été validée par l'utilisateur.

Riž – Določevanje amiloze - 1. del: Referenčna metoda (ISO 6647-1:2007)

General Information

• Status: Withdrawn
• Publication Date: 03-Oct-2007
• Withdrawal Date: 30-Jul-2015
• ICS: 67.060 - Cereals, pulses and derived products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 31-Jul-2015
• Due Date: 23-Aug-2015
• Completion Date: 31-Jul-2015
• Ref Project: EN ISO 6647-1:2007 - Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2007)

Relations

• Replaced By: SIST EN ISO 6647-1:2015 - Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)
• Effective Date: 01-Sep-2015

Standards Content (Sample)

SLOVENSKI STANDARD
SIST EN ISO 6647-1:2007
01-november-2007
5Lå±'RORþHYDQMHDPLOR]HGHO5HIHUHQþQDPHWRGD,62
Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2007)
Reis - Bestimmung des Amylosegehalts - Teil 1: Referenzverfahren (ISO 6647-1:2007)
Riz - Détermination de la teneur en amylose - Partie 1: Méthode de référence (ISO 6647-
1:2007)
Ta slovenski standard je istoveten z: EN ISO 6647-1:2007
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
SIST EN ISO 6647-1:2007 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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EUROPEAN STANDARD
EN ISO 6647-1
NORME EUROPÉENNE
EUROPÄISCHE NORM
September 2007
ICS 67.060

English Version
Rice - Determination of amylose content - Part 1: Reference
method (ISO 6647-1:2007)
Riz - Détermination de la teneur en amylose - Partie 1: Reis - Bestimmung des Amylosegehalts - Teil 1:
Méthode de référence (ISO 6647-1:2007) Referenzverfahren (ISO 6647-1:2007)
This European Standard was approved by CEN on 27 August 2007.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre: rue de Stassart, 36  B-1050 Brussels
© 2007 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 6647-1:2007: E
worldwide for CEN national Members.

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EN ISO 6647-1:2007 (E)
Contents Page
Foreword.3

2

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EN ISO 6647-1:2007 (E)
Foreword
This document (EN ISO 6647-1:2007) has been prepared by Technical Committee ISO/TC 34 "Agricultural
food products" in collaboration with Technical Committee CEN/TC 338 "Cereal and cereal products", the
secretariat of which is held by AFNOR.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by March 2008, and conflicting national standards shall be withdrawn at
the latest by March 2008.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 6647-1:2007 has been approved by CEN as a EN ISO 6647-1:2007 without any modification.

3

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INTERNATIONAL ISO
STANDARD 6647-1
First edition
2007-09-01

Rice — Determination of amylose
content —
Part 1:
Reference method
Riz — Détermination de la teneur en amylose —
Partie 1: Méthode de référence




Reference number
ISO 6647-1:2007(E)
©
ISO 2007

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ISO 6647-1:2007(E)
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ii © ISO 2007 – All rights reserved

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ISO 6647-1:2007(E)
Contents Page
Foreword. iv
1 Scope .1
2 Normative references .1
3 Terms and definitions .1
4 Principle.2
5 Reagents.2
6 Apparatus .3
7 Sampling.4
8 Procedure .4
8.1 Preparation of test sample.4
8.2 Test portion and preparation of the test solution .4
8.3 Preparation of the blank solution.4
8.4 Preparation of the calibration graph.4
8.5 Determination.5
9 Expression of results .5
10 Precision.6
10.1 Interlaboratory test .6
10.2 Repeatability.6
10.3 Reproducibility.6
11 Test report .6
Annex A (informative) Determination of the quality of the potato amylose standard.7
Annex B (informative) Example of a flow injection analyser (FIA) for the determination of amylose.9
Annex C (informative) Results of an interlaboratory test.10
Bibliography .12

© ISO 2007 – All rights reserved iii

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ISO 6647-1:2007(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies
(ISO member bodies). The work of preparing International Standards is normally carried out through ISO
technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.
The main task of technical committees is to prepare International Standards. Draft International Standards
adopted by the technical committees are circulated to the member bodies for voting. Publication as an
International Standard requires approval by at least 75 % of the member bodies casting a vote.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. ISO shall not be held responsible for identifying any or all such patent rights.
ISO 6647-1 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals
and pulses.
This edition of ISO 6647-1, together with ISO 6647-2:2007, cancels and replaces ISO 6647:1987, which has
been technically revised.
ISO 6647 consists of the following parts, under the general title Rice — Determination of amylose content:
⎯ Part 1: Reference method
⎯ Part 2: Routine methods

iv © ISO 2007 – All rights reserved

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INTERNATIONAL STANDARD ISO 6647-1:2007(E)

Rice — Determination of amylose content —
Part 1:
Reference method
1 Scope
This part of ISO 6647 specifies a reference method for the determination of the amylose content of milled rice,
non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.
This part of ISO 6647 can also be used for husked rice, maize, millet and other cereals if the extension of this
scope has been validated by the user.
2 Normative references
The following referenced documents are indispensable for the application 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.
ISO 712, Cereals and cereal products — Determination of moisture content — Routine reference method
ISO 7301, Rice — Specification
ISO 8466-1, Water quality — Calibration and evaluation of analytical methods and estimation of performance
characteristics — Part 1: Statistical evaluation of the linear calibration function
ISO 15914, Animal feeding stuffs — Enzymatic determination of total starch content
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 7301 and the following apply.
3.1
amylose
polysaccharide constituent of starch, the macromolecules of which have glucose units linked in a
predominantly linear structure
3.2
amylopectin
polysaccharide constituent of starch, the macromolecules of which have glucose units linked in a branched
structure
© ISO 2007 – All rights reserved 1

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ISO 6647-1:2007(E)
4 Principle
Rice is ground to a very fine flour to break up the endosperm structure in order to aid complete dispersion and
gelatinization; the flour is then defatted. A test portion is dispersed in a sodium hydroxide solution, to an
aliquot portion of which an iodine solution is added. The absorbance, at 720 nm, of the colour complex formed
is then determined using a spectrophotometer.
The amylose mass fraction of the sample is then read from a calibration graph, which is prepared using
mixtures of potato amylose and amylopectin to make allowance for the effect of amylopectin on the colour of
the amylose–iodine complex of the test solution.
NOTE The method actually determines the affinity of amylose for iodine. The determination is made at 720 nm to
minimize interfering effects of amylopectin.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified, and distilled or demineralized
water or water of equivalent purity.
5.1 Methanol, a volume fraction of 85 %.
5.2 Ethanol, a volume fraction of 95 %.
5.3 Sodium hydroxide dispersal solutions.
5.3.1 Sodium hydroxide, 1 mol/l solution.
5.3.2 Sodium hydroxide, 0,09 mol/l solution.
5.4 Deproteination solutions
5.4.1 Detergent solution
Dissolve sodium dodecylbenzene sulfonate corresponding to a concentration of 20 g/l. Just before use, add
sodium sulfite to a final concentration of 2 g/l.
5.4.2 Sodium hydroxide, for protein removal, 3 g/l solution.
5.5 Acetic acid, 1 mol/l solution.
5.6 lodine solution.
Weigh, to the nearest 5 mg, 2,000 g of potassium iodide in a weighing bottle fitted with a stopper. Add
sufficient water to form a saturated solution. Add 0,200 g of iodine, weighed to the nearest 1 mg. When all the
iodine has dissolved, transfer the solution quantitatively to a 100 ml volumetric flask (6.6), make up to volume
with water and mix.
Prepare a fresh solution on each day of use and protect it from light.
5.7 Standard potato amylose suspension, free of amylopectin, 1 g/l.
5.7.1 Defat the potato amylose by refluxing with methanol (5.1) for 4 h to 6 h in an extractor at a rate of 5 to
6 droplets per second.
The potato amylose should be pure and should be tested by amperometric or potentiometric titration. Some
commercial preparations are impure and would give erroneously high results for the amylose mass fraction of
rice samples. Pure amylose should bind 19 % to 20 % of its own mass of iodine. For checking the purity of
amylose, see Annex A.
2 © ISO 2007 – All rights reserved

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ISO 6647-1:2007(E)
5.7.2 Spread the defatted potato amylose on a tray and leave for 2 days to allow evaporation of residual
methanol and for moisture content equilibrium to be reached.
Treat the amylopectin (5.8) and the test samples (8.1) in the same way.
5.7.3 Weigh (6.9) 100 mg ± 0,5 mg of the defatted and conditioned potato amylose into a
...