Isolation and characterization of starch from defatted rice bran

Fabian, Cynthia; Ayucitra, Aning; Ismadji, Suryadi; Ju, Yi‐Hsu

doi:10.1016/j.jtice.2010.03.013

Cited by 45 publications

(31 citation statements)

References 20 publications

(28 reference statements)

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“…(16) reported the start of that degradation at 220 ºC for starch from corn. Published reports, aside from finding the start of the degradation of the glucose from rice starch at 210 ºC, found a third thermal event that ended at 540 ºC (17). These results suggest that the starch from pejibaye has superior thermal stability compared to other starches and can be processed up to a temperature of 251.7 ºC.…”

Section: Tgamentioning

confidence: 85%

Thermal-morphological characterisation of starch from peach-palm (Bactris Gasipaeskunth) fruit (Pejibaye)

Neto

Fernandes

Fornari

et al. 2016

International Journal of Food Properties

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The objective of this study was to characterise the starch of the peach-palm fruit. The starch was subjected to thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (DRX) and scanning electron microscopy (SEM). The TGA showed 76.62 % of the weight loss in the temperature range from 251.7 ºC to 380.6 ºC. The peak in DSC was obtained at 70.0 ºC. FTIR were obtained with a wavelength band of 528 cm -1 to 3421 cm -1 . The DRX corresponded to C-type crystals. Granule size ranged from 1.60 μm to 8.48 μm.

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Section: Tgamentioning

confidence: 85%

Thermal-morphological characterisation of starch from peach-palm (Bactris Gasipaeskunth) fruit (Pejibaye)

Neto

Fernandes

Fornari

et al. 2016

International Journal of Food Properties

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show abstract

“…Starch from rice was extracted by using alkaline extraction method as reported by Fabian et al . Starch composition (protein content, moisture, ash, fat) was determined by a standard method of AOAC (AOAC 1990).…”

Section: Methodsmentioning

confidence: 99%

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Thakur¹,

Pristijono²,

Golding

et al. 2017

Starch Stärke

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Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico-chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-icarrageenan films. The results showed that starch amylose content and amylose-amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from "Reiziq" variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs À1 m À1 Pa À1 ), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with i-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.

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“…Isolation and purification of starch from defatted CNS was followed according to Fabian, Ayucitra, Ismadji, and Ju (2011) and Yulian et al (2012). In brief, defatting was done using methanol (95% purity, DaeJung Chemicals, Seoul, South Korea) at 65 • C for 10 h followed by n-hexane (95% purity, HPLC grade, DaeJung Chemicals, Seoul, South Korea) at 69 • C for another 10 h in a soxhlet extractor.…”

Section: Preparation Of Starch From Defatted Cnsmentioning

confidence: 99%

Reduction of silver (I) using defatted cashew nut shell starch and its structural comparison with commercial product

Velmurugan

Park

Lee

et al. 2015

Carbohydrate Polymers

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Isolation and characterization of starch from defatted rice bran

Cited by 45 publications

References 20 publications

Thermal-morphological characterisation of starch from peach-palm (Bactris Gasipaeskunth) fruit (Pejibaye)

Thermal-morphological characterisation of starch from peach-palm (Bactris Gasipaeskunth) fruit (Pejibaye)

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Reduction of silver (I) using defatted cashew nut shell starch and its structural comparison with commercial product

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