Abstract

Rice starch is an important functional ingredient for various food applications. As such, it is important that physicochemical functionalities of rice starch are not adversely affected during the starch extraction and drying process. This report looks at the development of a low-temperature spray drying process for production of native rice starch. Using waxy rice starch as the candidate, the reported spray drying strategy produced waxy rice starches with relatively high yield (74.13%), low moisture (13.92%) and uniform particle size. Physicochemical functionalities, including crystallinity and pasting properties, of the spray-dried waxy rice starch were preserved. Comparative studies highlighted that, unlike spray-dried rice starches, both oven- and freeze-dried waxy rice starches are associated with drawbacks including longer processing times, massive energy requirement, heterogeneous size distribution, modified pasting properties and higher moisture content. These studies path the way for application of the developed spray drying-based process for the production of native rice starches.

摘要

大米淀粉是各种食品应用的重要功能成分。因此，重要的是大米淀粉的物理化学功能在淀粉提取和干燥过程中不会受到不利影响。本报告着眼于用于生产天然大​​米淀粉的低温喷雾干燥工艺的开发。使用糯米淀粉作为候选，所报道的喷雾干燥策略生产的糯米淀粉具有较高的产量（74.13%）、低水分（13.92%）和均匀的粒度。喷雾干燥的糯米淀粉的物理化学功能，包括结晶度和糊化特性得以保留。比较研究强调，与喷雾干燥的大米淀粉不同，烤箱干燥和冷冻干燥的糯米淀粉都存在一些缺点，包括加工时间较长，巨大的能量需求、不均匀的尺寸分布、改进的糊化性能和更高的水分含量。这些研究为应用开发的基于喷雾干燥的方法生产天然大​​米淀粉开辟了道路。