Rice Starch Extraction And Preparation Of Porous Starch

Rice is the most important food crop in China and Asia. Its output accounted for about 50% of grain production and China has 85% of the population with staple food rice. Chinese rice production is about for the 6.538 million ton from 2005 to 2009. However, the loss rate of China's grain storage is as high as 10% and is higher than that of developed countries about 9% which is annually due to the loss of food caused by improper storage of up to 2.4 million ton. This state gives serious loss to the finance and the grain depots. Therefore, China must quickly expand the additional function in rice production and rapidly increase in the use of value and value-added food and promote the sustainable development of China's grain production. Study on the high value-added product of rice raw materials is an urgent task.The objective of this study is to increase the added value of rice by processing rice starch and preparting of rice starch with high purity and high value-added rice porous starch,which in order to provide more ways to change China's rice processing backwardness meters.The experiment is to use Indica rice as raw material and, in the previous trial on the basis of existing, the high purity of rice starch (protein content<0.4%) were extracted using the complexes method of enzyme and alkaline.Then do degeneration processing to the extraction of rice starch through enzyme hydrolysis method, which can get rice porous starch. The next is doing various physical and chemical analysis to preparation of rice porous starch using gas chromatography and X-ray diffractograms to acquire rice porous starch. Rice porous starch has stronger adsorptive capacity and slower desorbed rate, and porous starches show the lower tendency of retrogradation compared with the native rice starch.