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Effect of Purification Methods on Rice Starch Structure
Author(s) -
Chiou Herbert,
Martin Margrit,
Fitzgerald Melissa
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(200209)54:9<415::aid-star415>3.0.co;2-f
Subject(s) - isoamylase , starch , defatting , gel permeation chromatography , chemistry , chromatography , sodium dodecyl sulfate , gel electrophoresis , polyacrylamide gel electrophoresis , molar mass distribution , food science , amylase , biochemistry , enzyme , polymer , organic chemistry
Various methods for obtaining and purifying rice starch from white rice were examined and compared. Processed starch was then debranched with isoamylase and the molecular weight distribution of the branches analysed by gel‐permeation chromatography (GPC). The distribution of the chain lengths was compared between methods to quantify any damage sustained by the starch during purification. Effectiveness of protein removal was also determined by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). A combination of defatting and protein removal methods was shown to be useful in the purification of rice flour into starch and presented significant advantages over other reported methods.