Rice Starches Production and Properties

Juliano, B.O. 1984. Rice starch Production, properties and uses. Chapter 16 in Starch Chemistry and Technology, R.L. Whistler, J.N. Bemiller and E.F. Paschall (eds.). Second edition. Academic Press, Orlando, FL. 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

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). 

In 1936, Staudinger and Eilers nitrated tapioca, arrowroot, and rice starches in mixed acids at a ratio of 50 1. They obtained products having about 12.5% of nitrogen and they correctly estimated 14.14% of nitrogen for the trinitrate. But then they proceeded to study the properties of the nitrates as a function of their molecular weights, employing values which probably were wholly fictitious (and, alas, still are, more or less ). Staud-... 

Starch can be obtained in a great variety of crops, the choice of the botanical resource depending mainly on geographic and climatic factors and on the desired functional properties of the extracted starch [5]. It is always possible to find a highly productive plant to produce starch whatever the climate and agricultural conditions, such as maize in temperate and subtropical zones, cassava (the same as manioc or tapioca) in tropical regions, rice in inundated areas, and wheat or potatoes in temperate and cold climates. The main plant sources are maize, rice, wheat, potatoes and cassava [6]. In the year 2005, worldwide starch production accounted for approximately 58 million tons. 

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