Properties of Rice Starch

Gonzalez, Z., Perez, E. (2002). Effect of acetylation on some properties of rice starch. Starch, 54,148-154. 

Properties of rice starches are changed by chemical modification in the same way as the properties of other starches (see Chapter 18). Starches prepared via the alkali method have been modified to provide additional pH and shear stability. In general, hypochlorite-oxidized rice starch has a lower gelatinization temperature and lower maximum paste viscosity producing a softer, clearer gel. Hydroxypropylated rice starches have lower gelatinization temperatures, whereas crosslinked rice starch has an increased gelatinization temperature, increased shear resistance and acid stability. 

Akdogan, H., Tomas, R.L., and Oliviera, J.C. (1997). Rheological properties of rice starch at high moisture content during twin screw extrusion. Leben.-Wissen. Technol, 30,488—496. 

Techawipharat, J., Suphantharika, M. BeMiller, J. (2008). Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbdiydrate Polymers, Vol. 73, No. 3, pp. 417-426, ISSN 0144-8617. 

Bourtoom T, Chinnan MS (2008). Preparation and properties of rice starch-chitosan blend biodegradable film. Food Sci Technol, 41, 1633-1641. 

A spray dried form of rice starch in which the individual starch granules are dried in aggregates has been developed by CNP. These porous starch spheres are advantageous with regard to their greatly improved dispersibility over other starches. The aggregates also have special properties associated with absorption of other solutes within the sphere structure and slow release for an improved distribution. 

The use of FIP on cereals improves their cooking characteristics and reduces allergenicity potential, induces the formation of soy gels, modifies com hydration and the sensorial properties of rice, sponges, cookies and rice liquor decontaminates rice products and spaghetti (Tauscher, 1995). Treatment with HP increases the digestibility of amylase when using the minimum thermal treatment. This was observed in studies made with potato, com and wheat starches (Farr, 1990). 

Further studies on the decomposition of starch at various temperatures were conducted by Picon. He characterized the composition of gases evolved from pea, wheat, rice, and potato starch, as well as potato amylopec-tin and soluble starch from potatoes, when heated at temperatures fix)m 300 to 1000° (see Table XXIII). It may be seen that there are quite remarkable differences in the pyrolysis of various starches. However, these differences cannot be ascribed solely to the kind, but also to the variety, of plant that produced the starch. The thermal properties of the starch from two different varieties of a given plant differ more than those of starches from two kinds of starch (see Table XXIV). ... 

Studies performed on the etherification of potato amylose and amylopectin with (diethylamino)ethyl chloride showed that amylose in the starch granule was more reactive than amylopectin.2429 However, the relative reactivity of both starch components could be changed by physical pretreatment of the granules, for instance, by milling, heat-moisture treatment, freeze-thawing, and chemisorption. The physicochemical properties of amino starches depend on the starch variety reacted 2430 Among potato, sweet potato, rice, wheat, and tapioca starch studied, the last reacted most readily. 

Bao, M. Sun, D.-X. Zhu, and H. Corke. 2004. Analysis of quantitative trait loci for some starch properties of rice Oryza sativa L.) Thermal properties, gel texture and swelling volume. Journal of Cereal Science 39 379-385. 

Pandey JK, Singh RP (2005) Green nanocomposites from renewable resources effect of plasticizer on the structure and material properties of clay-filled starch. Starch/Starke 57 8-15 Prachayawarakom J, Ruttanabus P, Boonsom P (2011) Effect of cotton fiber contents and lengths on properties of thermoplastic starch composites prepared from rice and waxy rice starches. J Polym Environ 19 274—282... 

Gelatinization of sweet potato, tania, and yam tuber starches. Starch/Starke. 47, 298-306. Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. (2003). Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch/Starke 55,410-415. 

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