Publication no. C-2003-1216-04R |  VIEW ARTICLE

Application of High-Intensity Ultrasound and Surfactants in Rice Starch Isolation.

Linfeng Wang (1) and Ya-Jane Wang (1,2). (1) Department of Food Science, University of Arkansas, Fayetteville, AR 72704. (2) Corresponding author. Phone: 501-575-3871. Fax: 501-575-6936. E-mail: <yjwang@uark.edu> Cereal Chem. 81(1):140-144. Accepted August 11, 2003. Copyright 2004 American Association of Cereal Chemists, Inc.

High-intensity ultrasound was evaluated as an alternative method to isolate rice starch without the use of chemicals as in the traditional alkaline steeping method. Surfactants, including sodium dodecyl sulfate (SDS), sodium stearoyl lactylate (SSL), and Tween 80, at 0.1, 0.3, or 0.5% combined with high-intensity ultrasound were also investigated for rice starch isolation. A rice flour slurry (33%) was subjected to sonication for 15, 30, or 60 min at an amplitude of 25, 50, or 75% and at 40 or 50°C. The starch yield was not significantly affected by the treatment temperature and ranged from 46.7 to 76.2% (starch dry basis) after the sonication treatment; the protein and damaged starch contents of the isolated starches were 0.9-1.7% and 3.1-3.5% (dry basis), respectively. The combination of 0.5% SDS and high-intensity ultrasound improved the starch yield to 84.9% with low residual protein, however, little improvement was observed with SSL or Tween 80. The pasting properties of isolated starch as measured by a Rapid Visco-Analyser were affected by the treatment temperature and by the amount of residual protein and damaged starch. The thermal properties of the isolated starch were not changed by sonication and the amylose content remained unchanged. The surface of the isolated starch was not damaged by sonication as shown by scanning electron microscopy. High-intensity ultrasound, alone or combined with SDS, showed a great potential for rice starch isolation in a short period of time without generating alkaline effluent.