Rice, modified starches

In industrial production of acid-modified starches, a 40% slurry of normal com starch or waxy maize starch is acidified with hydrochloric or sulfuric acid at 25—55°C. Reaction time is controlled by measuring loss of viscosity and may vary from 6 to 24 hs. For product reproducibiUty, it is necessary to strictly control the type of starch, its concentration, the type of acid and its concentration, the temperature, and time of reaction. Viscosity is plotted versus time, and when the desired amount of thinning is attained the mixture is neutralized with soda ash or dilute sodium hydroxide. The acid-modified starch is then filtered and dried. If the starch is washed with a nonaqueous solvent (89), gelling time is reduced, but such drying is seldom used. Acid treatment may be used in conjunction with preparation of starch ethers (90), cationic starches, or cross-linked starches. Acid treatment of 34 different rice starches has been reported (91), as well as acidic hydrolysis of wheat and com starches followed by hydroxypropylation for the purpose of preparing thin-hoiling and nongelling adhesives (92). 

Use of Oligosaccharides from a-Amylase Modified Starches of Maize, Rice, Cassava, and Potato... 

Modified starches from maize, cassava, rice, and potato... 

Particleboards Wood particles, shives of flax flakes, saw dust, bagasse, hemp, kenaf, jute, cereal straw, coconut coir, corn and cotton stalks, rice husks, vetiver roots, and other fiber sources Urea, melamine, phenol formaldehyde resin, isocyanate, resorcinol, vinyl polyacetate resins and natural polymers, tannins, protein, casein, soybeans, modified starch, lignin activated by enzymatic system polylactic and polyhydroxyhutyric acid... 

Wet-milling is aimed towards the production of refined starches. It is mainly practiced to obtain maize starch, although wheat and rice starches are also processed. The aim of wet milling is to obtain prime starch for the further production of modified starches or sweeteners. The wheat wet-milling industry also obtains vital gluten that is used as an important additive in the production of bakery products and other foods including processed meats. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

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. 

Figure 3. Dependence of mass losses of wood samples on amount of applied fire-protecting coverings on the base of modified polysaccharides 1 - oxidized starch (high degree of oxidation), 2 - oxidized rice (high degree of oxidation), 3 - oxidized starch (average degree of oxidation).

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). 

Starch consists of polysaccharides, in fact of the branched amylopectin and the linear amylose (Figure 3.2). Starch can be obtained from very different plants, such as com, wheat, rice, and potatoes. Most of the starch raw material is used directly for food ( native starch ) only a small percentage is modified either by partial hydrolysis or by total saccharification, for example to glucose or fructose. The enzymatic hydrolysis of starch to high-fructose com syrup (HFCS) is described in Section 3.2.3.2. 

Com Starch Com Meal Com Flakes Com Flour Modified Com Starch Oat Meal Rice Flour Tapioca Flour Potato Flour Barley Flour Rye Flour Banana Flour Cotton Seed Flour Sorghum Flour Etc. 

They modified an existing autoclave and a real-time digital microprocessor control system so that It could be operated In a semi-continuous mode. Various components of MSW were studied In order to obtain meaningful data, not confused by the different thermokinetics of different MSW components. Feedstocks Included wood flour, cardboard, newsprint and rice (starch), as well as the Important model compounds alpha cellulose and lignin. It was found that these MSW components could be converted to liquid oils and a high-heating value residual solid at temperatures of 325 0 to 400 0 and pressures of 1000 psl to 3000 psl. 

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