Isolation and characterization of starch from defatted rice bran

Rice starch is one of the most expensive yet very useful starches due to its unique characteristics. This study aimed to isolate starch from defatted rice bran, an underutilized byproduct of milling and is a relatively inexpensive source of rice starch. Starch was extracted from the bran by first so...

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Main Authors: Fabian, Cynthia B., Ayucitra, Aning, Ismadji, Suryadi, Ju, Yi Hsu
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Published: Animo Repository 2011
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Online Access:https://animorepository.dlsu.edu.ph/faculty_research/5107
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Institution: De La Salle University
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spelling oai:animorepository.dlsu.edu.ph:faculty_research-58592022-08-04T02:36:48Z Isolation and characterization of starch from defatted rice bran Fabian, Cynthia B. Ayucitra, Aning Ismadji, Suryadi Ju, Yi Hsu Rice starch is one of the most expensive yet very useful starches due to its unique characteristics. This study aimed to isolate starch from defatted rice bran, an underutilized byproduct of milling and is a relatively inexpensive source of rice starch. Starch was extracted from the bran by first soaking it in water. The mixture was then subjected to blending and washing with water, alcohol and alkali solution. About 83% of the rice bran starch was recovered. Characterization of the rice bran starch showed that its gelatinization and retrogradation properties as well as its granule size are similar to those of starch from rice endosperm. Based on the results of this study, defatted rice bran can be a good source of starch that is suitable for applications in food and pharmaceutical industry and other new applications such as a potential material in the biomedical field. 2011-01-01T08:00:00Z text https://animorepository.dlsu.edu.ph/faculty_research/5107 info:doi/10.1016/j.jtice.2010.03.013 Faculty Research Work Animo Repository Gelation Starch Rice bran Chemical Engineering
institution De La Salle University
building De La Salle University Library
continent Asia
country Philippines
Philippines
content_provider De La Salle University Library
collection DLSU Institutional Repository
topic Gelation
Starch
Rice bran
Chemical Engineering
spellingShingle Gelation
Starch
Rice bran
Chemical Engineering
Fabian, Cynthia B.
Ayucitra, Aning
Ismadji, Suryadi
Ju, Yi Hsu
Isolation and characterization of starch from defatted rice bran
description Rice starch is one of the most expensive yet very useful starches due to its unique characteristics. This study aimed to isolate starch from defatted rice bran, an underutilized byproduct of milling and is a relatively inexpensive source of rice starch. Starch was extracted from the bran by first soaking it in water. The mixture was then subjected to blending and washing with water, alcohol and alkali solution. About 83% of the rice bran starch was recovered. Characterization of the rice bran starch showed that its gelatinization and retrogradation properties as well as its granule size are similar to those of starch from rice endosperm. Based on the results of this study, defatted rice bran can be a good source of starch that is suitable for applications in food and pharmaceutical industry and other new applications such as a potential material in the biomedical field.
format text
author Fabian, Cynthia B.
Ayucitra, Aning
Ismadji, Suryadi
Ju, Yi Hsu
author_facet Fabian, Cynthia B.
Ayucitra, Aning
Ismadji, Suryadi
Ju, Yi Hsu
author_sort Fabian, Cynthia B.
title Isolation and characterization of starch from defatted rice bran
title_short Isolation and characterization of starch from defatted rice bran
title_full Isolation and characterization of starch from defatted rice bran
title_fullStr Isolation and characterization of starch from defatted rice bran
title_full_unstemmed Isolation and characterization of starch from defatted rice bran
title_sort isolation and characterization of starch from defatted rice bran
publisher Animo Repository
publishDate 2011
url https://animorepository.dlsu.edu.ph/faculty_research/5107
_version_ 1767196233795895296