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Home > Archive>Volume 31, Issue 11, 2012 >1173-1179. DOI:10.3969/j.issn.1673-1689.2012.11.009
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Impact of Isolation Process on Pasting Properties and Particle Size Distribution of Rice Starch
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    Abstract:

    The pasting properties and particle size distribution of long-shapedrice and round shapedrice starches isolated from alkaline process,neutral protease process and alkali protease(pH= 8,pH=10) were compared.The results indicated that the protein residual rate of rice starch from alkaline isolation was lower than that from enzymatic isolation,but former damaged the starch granules partially.And the pasting curve of the long-shapedrice starch from neutral protease and alkali protease(pH =10) isolation was similar to that of native long-shapedrice flour,while the pasting curve of the round-shapedrice starch from neutral protease and alkali protease(pH =10) isolation was similar to that of native round-shapedrice flour.The neutral protease isolation also produced the smallest franule size of round-shapedrice starch.In conclusion,the quality of round-shapedrice starch isolated from neutral protease process was the greatest.

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MA Shen-yan, FAN Da-ming, WANG Li-yun, PANG Ke, HUANG Jian-lian, ZHAO Jian-xin, CHEN Wei, ZHANG Hao. Impact of Isolation Process on Pasting Properties and Particle Size Distribution of Rice Starch[J]. Journal of Food Science and Biotechnology,2012,31(11):1173-1179.

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