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Deagglomeration of Rice Starch‐Protein Aggregates by High‐Pressure Homogenization
Author(s) -
Guraya Harmeet S.,
James Charles
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200204)54:3/4<108::aid-star108>3.0.co;2-2
Subject(s) - starch , food science , chemistry , slurry , homogenizer , solubility , materials science , chromatography , composite material , organic chemistry
Starch‐protein agglomerates of rice are physically disrupted in presence of water by use of a high pressure homogenizer called microfluidizer ® followed by density based separation. Rice flour slurry at concentrations of 22, 32 and 36 % was passed twice through the microfluidizer to determine optimum concentration and recycling conditions. It was determined that 32 % slurry and two passes were optimum but the optimum pressure was 10.0 × 10 4 kPa for non‐waxy rice flour and 6.2 × 10 4 kPa for waxy flour. These conditions yielded low‐protein starch with starch damage of 5.3%, 99.9% particles with size less than 10 μm, starch recovery of 72% and 2.7% protein in starch for non‐waxy starch. The same parameters were 6.1%, 99.0%, 76% and 3.3% for waxy starch. The peak, minimum, breakdown, final and setback viscosity was 237.8, 115.2, 122.6, 145.1, 29.9 and 68.2 RVU for low‐protein waxy rice starch and 223.4, 140.2, 83.2, 258.6 and 118.4 RVU for non‐waxy low‐protein rice starch, respectively. The pasting temperature was 68.7 °C for waxy and 81.33 °C for non‐waxy low‐protein rice starch. The solubility of protein increased with increasing concentration and number of passes, however, it decreased with increasing number of passes for waxy rice protein.