Rice Starch Isolation by Alkaline Protease Digestion of Wet-milled Rice Flour

Lumdubwong, Namfone; Seib, Paul A.

doi:10.1006/jcrs.1999.0279

Cited by 137 publications

(101 citation statements)

References 15 publications

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“…Increase in efficiency is preferred for rice starch isolation, while preserving the native structure of the rice starch granules and limiting the waste products from the starch separation process. Alternatively the use of alkaline proteases for rice starch has been studied by Lumdubwong and Seib (2000). However, this method has been associated with salt waste.…”

Section: Rice Starch Isolationmentioning

confidence: 99%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

479

288

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Rice starch is one of the major cereal starches with novel functional properties. Significant progress has been made in recent years on the characterization of rice starches separated from different rice cultivars. Studies have revealed that the molecular structure and functional properties are affected by rice germplasm, isolation procedure, climate, agronomic conditions, and grain development. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice starch granule shapes (polyhedral, irregular) and in granule size (2 to 7 μm). Nonwaxy and long-grain rice starches show greater variation in granular size than the waxy starches. Rice starch granules are smaller than other cereal starches with amylose contents varying from virtually amylose-free in waxy to about 35% in nonwaxy and long-grain rice starches. Amylose content appears to be the major factor controlling almost all physicochemical properties of rice starch due to its influence on pasting, gelatinization, retrogradation, syneresis, and other functional properties. Waxy rice starches have high swelling and solubility parameters, and larger relative crystallinity values than nonwaxy and long-grain starches. However, nonwaxy rice starches have a higher gelatinization temperature than the waxy and long-grain starches. The bland taste, nonallergenicity, and smooth, creamy, and spreadable characteristics of rice starch make it unique and valuable in food and pharmaceutical applications. This review provides recent information on the variation in the molecular structure and functional properties of different rice starches.

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Section: Rice Starch Isolationmentioning

confidence: 99%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

479

288

View full text Add to dashboard Cite

show abstract

“…On the other hand, rice is a starch-containing cereal that besides the consumption in the processed and polished form, it is used to a lesser extent as industrial raw material for the production of breakfast cereals, hypoallergenic products, infant formulas, low calorie foods, sake, pre-gelatinized flours, snacks, starch and others (LUNDUBWONG;SEIB, 2000).…”

Section: Statistical Analysesmentioning

confidence: 99%

Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

et al. 2013

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Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

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“…Entretanto, quando é obtida com boas práticas de fabricação também pode ser empregada na alimentação humana. Assim, os grãos quebrados vêm sendo pouco a pouco utilizados na produção de farinha de arroz para servir de ingrediente de cereais matinais, produtos hipoalergênicos, fórmulas infantis, alimentos com baixa caloria e fonte de amido (Lundubwong & Seib, 2000).…”

Section: Introductionunclassified

Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja

et al. 2010

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RESUMOConduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as características químicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com três tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes análises foram realizadas: umidade, cinzas, proteínas, lipídios, carboidratos totais, valor energético, cálcio, magnésio, cobre, manganês, ferro e zinco. Também determinou-se a aceitabilidade e a intenção de compra. A bebida elaborada com o extrato de soja contém maiores teores de cinzas, proteínas, lipídeos e minerais em relação ao extrato de quirera de arroz, que possui o maior teor de carboidratos e valor energético. Todas as bebidas obtiveram boa aceitação, com intenção de compra pela população entrevistada acima de 95%, sendo que mais de 99% dos provadores comprariam a bebida elaborada com o extrato de arroz integral (tratamento de maior aceitação). As bebidas elaboradas com extrato de arroz integral ou de quirera de arroz são uma alternativa viável para as pessoas que possuam intolerância à lactose do leite de origem animal e/ou alergia às proteínas da soja. Termos para indexação:Oryza sativa L., desenvolvimento de bebidas, físico-química, sensorial. ABSTRACTThe aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.

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Rice Starch Isolation by Alkaline Protease Digestion of Wet-milled Rice Flour

Cited by 137 publications

References 15 publications

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja

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