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KMID : 0380620210530060731
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.731 ~ p.738
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Production and characterization of rice starch from broken rice using alkaline steeping and enzymatic digestion methods
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Kim Ree-Jae
Lim Song-I
Kim Hyun-Seok
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Abstract
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This study investigated the physicochemical properties of rice starch isolated from broken rice using alkaline steeping (AKL) and enzymatic digestion (ENZ) methods. Broken rice starch (BRS) by AKL and ENZ possessed crude protein contents (0.6-1.4%) acceptable to commercial products of native starch and belonged to an intermediate amylose rice starch. AKL-BRS and ENZ-BRS showed a typical A-type crystal packing arrangement with small variations in their relative crystallinity. ENZ-BRS exhibited higher gelatinization onset and peak temperatures, and a narrower gelatinization temperature range than AKL-BRS, indicating that annealing occurred in ENZ-BRS. Lower swelling power and solubility were generally observed in the ENZ-BRS. ENZ-BRS also showed slower viscosity development, higher peak and trough viscosities, and lower breakdown, final, and setback viscosities, compared to those in AKL-BRS. These results are ascribed to the annealing phenomenon in ENZ-BRS. Overall, BRS from cheap broken rice using AKL and ENZ could contribute to the expansion of rice starch utilization in food and non-food industries.
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KEYWORD
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Broken rice, rice starch, enzymatic digestion method, alkaline steeping method, physicochemical property
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