Rice starches pasting properties

Lim, S. T, Lee, J. H., Shin, D. H., Lim, H. S. (1999). Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch, 51, 120-125. 

Almost all the starches investigated contain some phosphorus.124-126 In addition to phospholipids, phosphorus is also commonly found in starch as monostarch phosphate esters.6,7 Inorganic phosphate is present in some starches.124-126 Monostarch phosphate esters and phospholipids have different effects on starch paste properties.133,135 Monostarch phosphate esters, found in potato, shoti and other starches,6,7,136-140 increase paste clarity and paste viscosity.79 Little phosphate monoester is found in cereal starch.121,124,141,142 Phospholipids, found in normal cereal starches (e.g. wheat, rice and maize) decrease paste clarity and viscosity.133 31P-nmr spectroscopy has... 

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. 

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. 

The decrease in the viscosity caused by sodium oxalate or black powder, which are the most powerful, was more precisely observed. In the first one or two hours it looks as though there is an increase in the viscosity, and then the viscosity slowly decreases after five or six hours the viscosity is not so different as that at the beginning. This property of glutinous rice starch does not cause any trouble in manufacturing stars, but the paste of a composition which contains glutinous rice starch must not be left more than half a day. 

J. Zuo, K. Knoerzer, R. Mawson, S. Kentish, M. Ashokkumar, The pasting properties of waxy rice starch suspensions. Ultrason. Sonochem. 16, 462-468 (2009)... 

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. 

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