|
KMID : 1007520090180061439
|
|
Food Science and Biotechnology
2009 Volume.18 No. 6 p.1439 ~ p.1446
|
|
|
Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders
|
|
Choi Kyeong-Ok
Yang Seung-Cheol
Kim Dong-Eun
Kang Wie-Soo
Shin Mal-Shick
Choi Yoon-Hee
Ko Sang-Hoon
|
|
|
Abstract
|
|
|
|
The surfaces of different-sized endosperm, bran, and husk rice powders were modified using carboxymethylation. Carboxymethylation was carried out using aqueous alkalization and neutralization. After the carboxymethylation process, the centrifuged products were milled and classified by size: particles passed through sieves of 45, 106, and 300-μm width. The effect of carboxymethylation on physical properties such as solubility and dispersibility of endosperm, bran, and husk particles were studied. Overall, carboxymethylation increased solubility of the particles, while size reduction increased dispersibility. In particular, carboxymethylation created good aqueous suspensions by minimizing interparticle agglomeration. Our results show that the combination of size reduction and carboxymethylation improves solubility and dispersibility, resulting in better stability of the suspension. This study may be helpful for expanding the use of rice and its byproducts as ingredients in a variety of food and beverage applications.
|
|
|
KEYWORD
|
|
|
rice, ultrafine milling, carboxymethylation, solubility, surface modification
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|