Comparative Study of Pilot Scale Rice Starch Production by an Alkaline and an Enzymatic Process

Abstract

Rice starch is commonly isolated by alkaline (sodium hydroxide) extraction because this process provides high yield, high purity and is low in capital costs. This process produces an highly loaded alkaline effluent that contributes significantly to general costs of wastewater treatment. The present study attempted to develop an enzymatic procedure to isolate pure rice starch and to investigate the physico‐chemical properties in comparison with that of rice starch produced by an alkaline process of comparable scale. The isolation of starch from polished rice grain was effected by application of cellulase under slightly acidic conditions in order to degrade the cellular tissue, followed by protease (Corolase 7089 or papain) under neutral conditions in order to loosen the protein bodies that are associated with starch granules. In comparison with the alkaline process, the enzyme process provided rice starch with a slightly elevated protein content, but less damaged starch. No differences were found between the two proteases used. Washing the enzyme‐isolated starch with 0.2% sodium hydroxide or 0.5% sodium dodecylsulphate (SDS) solutions further improved the purity of rice starch. The physico‐chemical properties of the enzymatically‐isolated starches were mostly comparable with starch from the alkaline process. The developed process allows to replace the alkaline process and thus eliminates critical levels of mineral load in effluents of rice starch plants.

Effect of heat-moisture treatment on rice starch of varying amylose content

“…The small size of rice starch granules and the wide range of amylose content of rice varieties provide opportunities for the development of a rice starch market (Zhong et al, 2009). Rice starch is used as an additive in various foods, industrial products, desserts, bakery products and as a fat mimetic in foods such as ice cream, yoghurt and salad dressings (Puchongkavarin, Varavinit, & Bergthaller, 2005).…”

Physicochemical Properties of Starches from Sri Lankan Rice Varieties

“…Rice is preferably used in producing cosmetic products, such as baby powder, as its native granules are very small. These granules form aggregates thus, pure rice starch is used in pharmaceutical industries as a filling agent (Puchongkavarin et al, 2005). Sri Lanka has now become self-sufficient in rice production.…”

The starch granule associated proteomes of commercially purified starch reference materials from rice and maize

“…These Osborne fractions include albumins, soluble in water; globulins, soluble in dilute salt solutions; prolamins, soluble in alcohol/water solutions; and glutelins, soluble in weak acids/ bases [60]. Rice endosperm is 7-8% protein [61], which can be divided into 3.8-8.8% albumin, 9.6-10.8% globulin, 2.6-3.3% prolamin and 66-78% glutelin [62]. In maize, the prolamins, represented by the zein family, are more prevalent, while the glutelins are less predominant, depending on the variety of maize used in the production of the maize starch samples.…”