Rice starches traditional method

Rice starch is preferably prepared from broken rice for economic reasons, as discussed above. There are currently two commercial methods of rice starch isolation traditional and mechanical. The traditional method involves alkali solubilization of rice protein, while the mechanical method releases starch via a wet-milling process. 

Worldwide production of rice starch amounts to about 25 000 metric tons.20 Approximately 75% of this was manufactured by the Belgium company Remy Industries, which has been manufacturing rice starch by the traditional alkali method for more than 100 years. Until 1990, rice starch prepared by the alkali process was the only commercially-available rice starch. 

The traditional method of starch production involves alkali solubilization of the glu-telin which constitutes approximately 80% of the protein in rice. This method has been described by Hogan,21 and is utilized in some form by almost every rice starch manufacturer (with the exception described below). It produces a starch containing <1% protein. The protein by-product of this process, while good-quality protein, has a distinct aftertaste (alkali, salt and amino acid), making it not easily acceptable as a food ingredient. 

RVA curves compare commercial rice starch prepared by traditional alkali methods and rice starches prepared by the mechanical method. In the case of common rice starches, the onset of pasting appears to occur earlier (at lower temperature) and the final cooled viscosity appears to be lower for the starches prepared using alkaline conditions. The latter differences may be due to either rice type or the effect of alkali on granules. In the case of waxy rice starches, mechanically produced starches, in... 

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