Abstract
Isolated rice starch, milled rice, and paddy rice kernels of the same variety (18% amylose) were examined after steeping at temperatures (60–75 °C) below and above the onset of rice starch gelatinization temperature for different durations in a 2:1 (w/w) ratio of water to kernel or starch. Changes in gelatinization temperatures were greater for resultant isolated starch >> milled rice > paddy rice. Annealing above its original To caused partial gelatinization, loss of crystallinity, and birefringence of the isolated starch as determined by X-ray diffraction, differential scanning calorimetry, and light microscopy. However, starch granules in milled rice and paddy rice, which are surrounded by non-starch components, maintained their granule integrity. Scanning electron microscopy revealed morphological differences between starch granules within native and steeped rice kernels. Rice starch granules and kernel characteristics were significantly altered during steeping and changes in isolated starch differed from those inside the rice kernels.
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