Can somebody guide me why there is loss of polygonal rice starch structure during storage? Some studies have mentioned this structural change but couldn't explain the mechanism.
I guess conditions of extraction may have an effect in storage. If Rice starch is extracted (and not isolated) wihout ridding protein molecules, of which enzymes are included, then during unsuitable conditions of storage (example relative high water activity & temperature), enzyme activity may alter structural properties. Moreso, under unsuitable conditions of storage, enzymes of bacrerial or fungal origin could alter structure. If extraction is under acid or alkaline conditions on the relatively high side, and the starch is not properly dried, during unsuitable conditions of storage, alteration of structure may still occur.
I have attached an Article which might be of help to explain what happens during storage of cereals. Please let me know if it was of any help.
Thanks Oluwatoyin and Reginald. Surely I will go through the attached paper and get back to you.
Cheers
Malik
- Badges
- Science topic
- Similar topics
- Medicine
- Nutrition and Dietetics
- Nutritional Medicine
- Food Science