The content of amylose is related to this high quality and maintains the quality characteristics of sorghum food. The content of rice amylose is an important parameter for selecting rice cultivars with good cooking and eating quality. The content of amylose in rice accounts for 10~30% of polished rice. According to the gelatinization characteristics, rice can be divided into three types: low, medium and high. Usually expressed as amylose content, low amylose is 10 to 20%, medium is 20 to 25%, and high is 25 to 30% (Bollieh and Webb, 1973). The high-amylose rice is cooked and dried, has a large volume expansion, has a high crispiness, and hardens when it cools. In contrast, low amylose types are moist and sticky when cooked under optimal conditions. The medium type boiled and the hair became soft and soft, and it did not harden when it was cold. Amylose assays are very important to determine when these studies are performed.

The starch-iodine blue method has been automated and successfully applied to the determination of polished rice amylose. This is particularly important in evaluating the quality of rice lines in grain improvement programs. The amylose content of 210 non-waxy sorghum cultivars ranged from 21% or 28% of the starch amount. The range of sorghum amylose content collected by the World Germplasm Bank has not yet been determined, and attempts have been made to develop and apply an automated method to determine changes in the apparent amylose content of sorghum collected in the world germplasm resource pool, and to determine The apparent amylose content in the quality of sorghum food plays an important role.

The apparent amylose content of the sorghum endosperm was found to be significantly related to the amylose content of the isolated starch by amylose determination, which indicates that the method of laterally determining sorghum endosperm amylose is useful. The correlation coefficient between the amylose content of the endosperm and the amylose content of the isolated starch (r=0.79) was lower than that obtained in the previous experiment (r=0.96). Analysis of the starch and expression of amylose in the percentage of starch in the endosperm did not change the correlation.

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