Rice starches properties

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. 

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

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. 

Liu, H., Ramsden, L., Corke, H. (1999b). Physical properties of cross-linked and acetylated normal and waxy rice starch. Starch, 51,249-252. 

Wang, L., Wang, Y. J. (2001). Structures and physico-chemical properties of acid-thinned corn, potato and rice starches. Starch, 53, 570-576. 

Yeh, A. L, Yeh, S. L. (1993). Property differences between cross-linked and hydroxypropylated rice starches. Cereal Chem., 70, 596. 

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. 

After spray drying, rice starch containing <0.5% protein is present as clusters of 10-2011 m. At 1.5% and again at 6.0% protein, increased formation of spheres of 30-70 qm is observed. The presence of these spheres is responsible for improved dispersibility and gel smoothness.26 It has also been suggested that the unique absorption properties of the sphere aggregates may have application in holding and dispersement of flavor material or pharmaceuticals.27... 

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. 

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