Characterization of rice bran starch

• Main Author: Madrazo, Cynthia F.
• Format: text
• Published: Animo Repository 2013
• Subjects: Rice bran; Starch crops; Chemical Engineering
• Online Access: https://animorepository.dlsu.edu.ph/faculty_research/8252
• Institution: De La Salle University

Rice starch is one of the most expensive yet very useful starches due to its unique characteristics. Rice starch have sizes of about 2-10 µm that may find application in nanotechnology and also the contaminating rice protein are considered to be hypoallergenic such that they are safe for infants and those with restricted diets. One source of inexpensive rice starch is the rice bran, an underutilized by product of milling. Rice bran starch was extracted from the defatted bran and about 83% or the rice bran starch was recovered. Characterization of the rice bran starch showed that its degradation, gelatinization and retrogradation properties arc similar to rice flour. Furthermore, scanning electron microscope images of the rice bran starch granules showed that the starch granules arc 2-8 µm in size. Based on the results of the study, defatted rice bran is a good source of rice starch that maybe suitable for application in food and pharmaceutical industry.