The amylose to amylopectin ratio of starch of the rice used as the raw material for sake brewing

We determined the amylose to amylopectin ratio of starches separated from five kinds of rice, 1) brown rice of “Yamadanisiki” (Hyugo), 2) white rice of the same (polishing ratio 50%), 3) brown rice of “Ginmasaru” (Niigata), 4) white rice of the same (polishing ratio 40%), and, 5) white rice of “Asahi” (Tiba) (polishing ratio 25%). We determined the amylose to amylopectin ratio of starches separated from five kinds of rice, 1) brown rice of “Yamadanisiki” (Hyugo), 2) white rice of the same (polishing ratio 50%), 3) brown rice of “Ginmasaru” (Niigata), 4) white rice of the same (polishing ratio 40%), and, 5) white rice of “Asahi” (Tiba) (polishing ratio 25%). Amylase and amylopectin were separated by Schock's method, and the ratio was determined by McCready's method. The result obtained shows that there is no difference in the ratio among these five kinds of rice. The result obtained shows that there is no difference in the ratio among these five kinds of rice.