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Physicochemical characterization of starch isolated from red Monascus rice
Author(s) -
Chandra Ivon Kusmijo,
Kasim Novy Srihartanti,
Tran Nguyen Phuong Lan,
TranThi Ngoc Yen,
Ismadji Suryadi,
Ju YiHsu
Publication year - 2013
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.1781
Subject(s) - starch , monascus , amylopectin , food science , chemistry , amylose , fermentation
Red Monascus rice (Ang‐kak) is used as a traditional medicine and a natural colorant for food and beverages. Starch isolated from waste Ang‐kak may compete economically with other common starch and give new value to this waste. Isolation by using alkaline method gave a product with a starch content of 81%. Impurities in the product are protein, fiber, ash, and secondary metabolites of the Monascus rice. Several physicochemical properties of the isolated starch were also investigated. It was found that 88.03% of the isolated starch is amylopectin. Thermogravitation study showed that the isolated starch degraded only slightly at temperature below 230 °C and can be considered as a new source of starch for various applications. © 2013 Curtin University of Technology and John Wiley & Sons, Ltd.