Glutinous Rice Starch Research Articles

West Java Snack Mapping based on Snack Types, Main Ingredients, and Processing Techniques

The research was motivated by lack of literature on archipelago snack especially from West Java. It aims to explore the snack types, the processing techniques, and the main ingredients by planning a learning material on archipelago cake especially from West Java. The research methods used are descriptive observations and interviews. The samples were randomly chosen from all regions in West Java. The findings show the identification of traditional snack from West java including: 1. snack types which are similar in all regions as research sample namely: opak, rangginang, nagasari, aliagrem, cuhcur, keripik, semprong, wajit, dodol, kecimpring, combro, tape ketan, and surabi. The typical snack types involve burayot (Garut), simping kaum (Purwakarta), surabi hejo (Karawang), papais cisaat (Subang), Papais moyong, opak bakar (Kuningan), opak oded, ranggesing (Sumedang), gapit, tapel (Cirebon), gulampo, kue aci (Tasikmalaya), wajit cililin, gurilem (West Bandung), and borondong (Bandung District); 2. various processing techniques namely: steaming, boiling, frying, caramelizing, baking, grilling, roaster, sugaring; 3. various main ingredients namely rice, local glutinous rice, rice flour, glutinous rice flour, starch, wheat flour, hunkue flour, cassava, sweet potato, banana, nuts, and corn; 4. snack classification in West Java namely (1) traditional snack, (2) creation-snack, (3) modification-snack, (4) outside influence-snack.

Optimization of large-ring cyclodextrin production from starch by amylomaltase from Corynebacterium glutamicum and effect of organic solvent on product size.

To increase yield of starch conversion to large-ring cyclodextrins (LR-CDs) by amylomaltase from Corynebacterium glutamicum (CgAM). In this work, LR-CDs produced from pea, tapioca, corn, potato, rice and glutinous-rice starch by the recombinant CgAM were analysed by High-Performance Anion-Exchange Chromatography Using Pulsed Amperometric Detection (HPAEC-PAD). Among these, pea starch gave the highest yield of LR-CDs. Pretreatment of pea starch with isoamylase prior to incubation with CgAM resulted in the increase in LR-CD products by 20%. Surprisingly, CgAM converted starch into LR-CDs within a wide pH range (pH 5·5-9·0). LR-CD syntheses at alkaline pH or at a long incubation time favoured low-degree of polymerization (DP) products (CD22-CD32). Addition of 5-15% dimethyl sulfoxide (DMSO) promoted the synthesis of medium-DP species (CD33-CD43) by 10-25%. Pretreatment of pea starch with isoamylase could enhance the yield of LR-CDs. The ratio of LR-CD products depends on pH, incubation time and addition of organic solvents such as DMSO. LR-CD yield can be increased by thorough optimization of starch types, starch concentrations, enzyme activities, pH and incubation times. This study is the first report of the effect of organic solvents on LR-CD production by amylomaltase.

Preparation and physicochemical properties of three types of modified glutinous rice starches

Hydroxypropylated, phosphorylated, and hydroxypropyl-phosphorylated starches were prepared from glutinous rice starch, and their physicochemical and structural properties were investigated. With increasing reaction time, the molar or degree of substitution of modified starches increased. SEM micrographs revealed that phosphorylated starch granules retained their relative integrity, while some cracks appeared on the surface of hydroxypropylated and hydroxypropyl-phosphorylated starch granules. RVA analyses revealed that pasting properties improved after chemical modification. Additionally, chemical modification improved freeze-thaw stability, especially in hydroxypropyl-phosphorylated starch. DSC analyses showed that onset temperature and gelatinization enthalpy decreased with increasing reaction time, especially in the dual-modified starch. X-ray diffraction patterns revealed that native and modified starches had A-type crystalline patterns. FT-IR spectra showed some minor spectral differences after modification. 13C CP/MAS NMR spectra showed that a novel peak appeared at 20ppm after hydroxypropylation and that the relative intensity signals in the C4 region increased after phosphorylation.

Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

The differential influence of dry heat treatment on pasting, thermal, morphological, and crystalline structural properties of glutinous rice starch (GRS) and glutinous rice flour (GRF) in a dry state for 0, 2, or 4 h at 130°C were studied. The results revealed that the viscosity and thermal stability of GRS and GRF increased after dry heat treatment. Peak viscosity of GRF rose nearly threefold from 1156 to 3145 cP. The number of disulphide bonds in GRF increased from 1.93 to 3.19 μmol/g, indicating the covalent SS linkages after dry heat treatment may result in the changes of protein structure, which may greatly influence properties of dry heated flour. Morphology of gelatinized GRS was denser, and a strong laminar structure was observed for gelatinized GRF after dry heat treatment. Fourier transformation infrared spectroscopy indicated that both GRS and GRF had relatively higher transmittance intensities in the region of 1068 and 1022 cm−1. X‐ray diffraction showed that the crystallinity of GRS increased from 32.82 to 35.02% and GRF increased from 29.32 to 34.14% after dry heat treatment. Dry heat treatment had greater effects on viscosity and structural properties of GRF than those of GRS.

Susceptibility of glutinous rice starch to digestive enzymes

To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the Km values of the native and gelatinized starch were 10.35mg/mL and 9.92mg/mL, respectively. The digestion rate coefficients k values of the native and gelatinized starches were 2.0×10−3min−1 and 1.1×10−2min−1, respectively. The contents of rapid digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in native glutinous rice starch were 8.92%, 21.52% and 69.56%, respectively. After gelatinization, the amounts of RDS, SDS and RS were 18.47%, 29.75% and 51.78%, respectively. The native and gelatinized glutinous rice starches were 10.34% and 14.07% for hydrolysis index (HI), as well as 43.14% and 45.92% for glycemic index (GI), respectively. During the in vitro digestion, the crystallinity of native glutinous rice starch was increased from 34.7% to 35.8% and 38.4% after 20 and 120min, respectively.

Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch.

Not only amylose but also amylopectin greatly affects the gelatinization properties of rice starch and the quality of cooked rice grains. We here characterized the starches of 32 rice cultivars and evaluated the relationship between their iodine absorption curve, apparent amylose content (AAC), pasting property, resistant starch (RS) content, and chain length distribution of amylopectin. We found that the iodine absorption curve differed among the various sample rice cultivars. Using the wavelength at which absorbance becomes maximum on iodine staining of starch (λmax), we propose a novel index, "new λmax" (AAC/(λmax of sample rice starches-λmax of glutinous rice starch)). We developed the novel estimation formulae for AAC, RS contents, and amylopectin fractions with the use of λmax and "new λmax." These formulae would lead to the improved method for estimating starch properties using an easy and rapid iodine colorimetric method.

Predictive Evaluation of Heat Treatment Effect on Theophylline Release of Spray-Dried Pre-Gelatinised Glutinous Rice Starch Particles by near Infrared Spectroscopy

Starch is a natural polymeric with high chemical stability and no toxicity, so it is used widely as an additive in pharmaceutical manufacturing and the food industry. In this study, the effect of heat treatment on the controlled theophylline (TH) release rate of spray-dried pre-gelatinised glutinous rice starch (pGRS) was evaluated predictively by near infrared (NIR) spectroscopy. Spray-dried particles (SGRS) were obtained by spray-drying of TH ethanolic aqueous solution (TH: pGRS = 1: 1). The obtained SGRS was heat-treated to control drug release by chemical modification at 40–100°C. TH release test of the SGRS was performed to evaluate the drug release rate constant ( KH) in water at 37°C – body temperature. NIR spectra of heat-treated SGRS were recorded by diffuse reflectance NIR spectroscopy. The best calibration model consisted of five latent variables to predict KH and was determined by partial least squares (PLS) regression. Since the drug release profiles of TH from SGRS followed a Higuchi-type plot (diffusion-controlled sustained drug release), it was indicated that the rate-determining step of TH release is diffusion in polymeric matrices of SGRS. The KH of SGRS was evaluated based on Higuchi plots. It decreased with increasing temperature. X-ray diffraction and NIR results of SGRS suggested that TH recrystallised in SGRS after heat treatment. The relationship between actual and predicted KH values by our best PLS model based on NIR spectra gave a straight line with r2 = 0.990, with the slopes being close to 1. The KH of SGRS could be controlled by heat treatment. The KH could be predicted from NIR spectra and a chemometric method.

Modification of Starch Extracted from Black Glutinous Rice (<i>Oryza sativa L, </i>Variety Leum Pua) as Tablet Filler

The aim of this study was to investigate the modification of black glutinous rice starch (BGRS) as tablet filler. The black glutinous rice was treated with NaCl and NaOH to obtain BGRS. The native BGRS was modified by pregelatinizaion and prepared as co-composite and used as filler in tablet formulation compared with Starch 1500®. Propranolol was used as a model drug. The properties of tablets including disintegration time were evaluated. Interestingly, the disintegration times of the native BGRS was less than 90s which was faster than Starch 1500®. The results suggest that the native BGRS would be used in fast disintegrating tablets. While the disintegration times of pregelatinized BGRS was more than 30 min. Thus, the pregelatinized BGRS might be used for sustained release tablet. For the co-composite method, PVP K90 in the concentration of 1, 3, 5, 7 and 9 % w/w was incorporated with BGRS. The tablets of the co-composite producing by direct compression method were compared with tablets producing by wet granulation method using PVP K90 as binder. In concentration of 3% w/w PVP K90, the co-composite was comparable to wet granulation method in term of hardness and disintegration time. Thus, it could be used as direct compression filler in pharmaceutical field.

Study on Basic Properties of Freeze-Drying Gelatinized Glutinous Rice Starch

Freeze-dried gelatinization glutinous rice starch (FGGRS) was prepared, characterized and evaluated. The functional properties of native starch and FGGRS were studied, respectively. Scanning electron microscopy (SEM) suggested the structure of FGGRS is looser and more porous, and the surface is rough and scaly. Due to the rapidly cooling process, the movement of starch chains was curded and X-ray diffraction (XRD) showed the peak strength of FGGRS is lower than the original, presented as a diffuse state and indicated that it is a V-type structure. Its particle was determined by mastersizer 2000 particle size analyzer and resulted in particles with a mean size of 11.33μm. Rheological tests confirmed FGGRS is pseudoplastic fluids and demonstrated that it belonged to shear thinning system. FGGRS presented a lower apparent viscosity and performed better freeze-thaw stability. The light transmittance of FGGRS was 27.67%, and presented a better transparency. In addition, due to its formation of new crystal types and its loose microstructure after lyophilization the cold water solubility of FGGRS is excellent.

The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC

The experiment was conducted to study the retrogradation properties of glutinous rice and buckwheat starch with wavelengths of maximum absorbance, FT-IR, 13C NMR, and DSC. The results show that the starches in retrograded glutinous rice starch and glutinous rice amylopectin could not form double helix. The IR results show that protein inhabits in glutinous rice and maize starches in a different way and appearance of C–H symmetric stretching vibration at 2852cm−1 in starch might be appearance of protein. Retrogradation untied the protein in glutinous amylopectin. Enthalpies of sweet potato and maize granules are higher than those of their retrograded starches. The 13C NMR results show that retrogradation of those two starches leads to presence of β-anomers and retrogradation might decompose lipids in glutinous rice amylopectin into small molecules. Glutinous rice starch was more inclined to retrogradation than buckwheat starch. The DSC results show that the second peak temperatures for retrograded glutinous rice and buckwheat starches should be assigned to protein. The SEM results show that an obvious layer structure exists in retrograded glutinous rice amylopectin.

Water Absorption and Swelling Property of Interpenetrating Network Hydrogel from Crosslinked Natural Rubber and Modified Rice Starch

Normal 0 false false false EN-US X-NONE TH Interpenetrating network (IPN) hydrogel was a hydrogel fabrication from crosslinked polymers that was developed to enhance the mechanical and physical properties of conventional hydrogel. In this study, IPN hydrogel was fabricated by blending crosslinked natural rubber and crosslinked modified rice starch at room temperature with rubber to starch component ratio of 1:2. Crosslinked natural rubber was prepared via free radical polymerization of natural rubber latex with N,N′-methylenebisacrylamide (MBA) as a crosslinker. Crosslinked starch component was also prepared from pregelatinized starch with maleic acid by heat. The effects of MBA amount and different types of modified starch [glutinous rice starch (mGst) and rice starch (mRst)] on hydrogel properties such as water absorptions, swelling properties, physical morphology and crosslink density were investigated. The results showed that IPN hydrogel containing mRst provided higher water absorption and swelling property than mGst due to its amylose content. In addition, crosslinker amount in rubber component positively related to water absorption and swelling property. The results illustrated that IPN hydrogel with 2 phr MBA provided a greater water absorption and swelling property than IPN hydrogel with 1 phr MBA due to the interior porous structure within polymer matrix. Conclusively, IPN hydrogel comprising of NRL and modified starch was applicable to use as a pharmaceutical material in further study. /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; mso-bidi-font-size:14.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Cordia New"; mso-bidi-theme-font:minor-bidi;}

The Effect of Thai Glutinous Rice Starch on the Synthesis of Lead Zirconate (PbZrO3) Nanofibers via the Electrospinning Method

This study synthesized blended lead zirconate (PbZrO3;PZ)/poly(ethylene oxide)(PEO)/Glutinous rice starch (GRS) nanofibers by the electrospinning method. A number of parameters such as the ratio between PEO and GRS and calcination temperature have been studied. The as-spun PZ/PEO/GRS composite and PZ fibers were characterized by TG-DTA, X-ray diffraction, FT-IR and SEM, respectively. SEM results showed that smooth and continuous fibers were obtained at the volume ratio of 10:2:1, PZ/PEO/GRS. After calcination of the as-spun PZ/PEO/GRS composite nanofibers at 650 degrees C for 4 h, PZ nanofibers with perovskite structure were obtained successfully. The fibers had a uniform and smooth surface without grain boundaries. However, when the calcination temperature increased to 750 degrees C and 850 degrees C, the fiber represented a necklace-like structure with grain boundaries arranged by grain to grain unit cell clusters.

Synthesis of Cationic Starch Flocculant and Properties

Based on the high turbidity feature of mine water, Glutinous Rice Starch(St)- Acrylamide(AM) graft polymer cationic flocculant was synthesised by copolymerization with St and AM as materials, ammonium persulfate and sodium hydrogen sulfite as the initiator, 2.3-glycigyl trimethyl ammonium chloride were used as cationic agent. The optimum condition of cation was established through orthogonal experiments: reaction time is 4 hrs, St dosage is 5g, mass ratio of AM and St is 4:1, dosage of initiator is 1.4g, GTA dosage is 2.6g, NaOH dosage is 0.24g, etherification reaction time is 2.5 hrs, reaction temperature is 70°C. The performance of the cationic starch flocculant used as the mine wastewater treating was evaluated.

Study on the Application of Puffing Glutinous Rice Starch

The puffing glutinous rice starch (PGRS) could be obtained by adding glutinous broken rice into bulking machine and expanding at a certain temperature and pressure. Compared with gelatinization by heating and adding alkali, gelatinization by puffing was easier to control and had a higher degree of starch gelation. The starch granule disintegrated after puffing and therefore more hydrophilic hydroxyls were exposed. The water-solubility of PGRS was increased which was shown in IR spectrometry with a broad and strengthened peak of O-H stretching vibration. Scanning electron micrograph (SEM) found that the PGRS granules were in shape of rough surface, which would be a strong affinity for water. Therefore, it could be used to prepare corrugated cardboard case adhesive, stamp envelope adhesive, wallpaper adhesive and dry mortar internal wall paint.

Preparation of Glutinous Rice Starch Nanofibers by Electrospinning

Glutinous rice starch (GRS) is produced from glutinous rice which is commonly cultivated in the Northeast of Thailand. GRS contains two types of glucose polymers which are amylose and amylopectin. Glutinous rice starch nanofibers (GNF) can be produced by an electrospinning technique. This is not a complicated method but needs a high voltage power supply. The aim of this study was to understand the production of GNF and physical-chemical properties of GNF. The morphology of GNF was examined by scanning electron microscopy. The characteristics of GNF are high porosity, flake multi-layers and a high swelling power. The Electrospinning technique did not change the chemical structure of GRS based on an FT-IR evaluation. This research revealed the basic characteristics of electrospun glutinous starch for use in various applications in the future.

The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing

To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MPa), waxy wheat starch (~500 - ~550MPa), waxy maize starch (~550 - ~650MPa), potato starch (~700 - ~750MPa).

Modeling and characterization of drug release from glutinous rice starch based hydrogel beads for controlled drug delivery

Purpose: To identify the potential of Assam Bora rice in modulation of drug release from the formulated matrix devices and demonstrate its utility in pharmaceutical drug carrier systems. Methods: The hydrogel microbeads were prepared by an industrially feasible conventional ionotropic gelation method using the blends of pregelatinized Bora rice along with sodium alginate as mucoadhesive backbone. The potential of proposed natural polymer in modulation of drug release from the formulated microbeads was investigated through in vitro dissolution test conducted as per SUPAC-MR guidelines provided by FDA. Data obtained from in vitro release studies were fitted to various kinetic equations to find out the kinetics and mechanism of drug release from fabricated microbeads. Results: The microbeads were almost spherical, discreet and free flowing in a size range of about 0.726±0.008 mm to 1.16±0.009 mm. The different formulations had variable correlation with the different kinetic models under the different release environments. Conclusion: Assam Bora can be a promising option for mucoadhesive controlled drug delivery systems as natural substance. Keywords: Drug delivery, Bora rice starch, Release kinetics, Natural polymer.

Effect of the Addition of Protein or Fat to Glutinous and Non-Glutinous Rice Starches on Their Viscosity

Effect of the Addition of Protein or Fat to Glutinous and Non-Glutinous Rice Starches on Their Viscosity

Effects of Fat on Viscosity of Glutinous and Non-Glutinous Rice Starches

Effects of Fat on Viscosity of Glutinous and Non-Glutinous Rice Starches

Water Binding in Gelatinized Nonglutinous and Glutinous Rice Starch Determined by Pulsed NMR

Water Binding in Gelatinized Nonglutinous and Glutinous Rice Starch Determined by Pulsed NMR