Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease
Despite the abundance of rice crops, rice starch is not widely utilized owing to the low yield and high cost of industrial production. The objective of this study was to increase the efficiency of starch extraction from broken rice using a freeze‐thaw infusion method, which can rapidly infuse food m...
Gespeichert in:
| Veröffentlicht in: | Starch - Stärke 2018-01, Vol.70 (1-2), p.n/a |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | n/a |
|---|---|
| container_issue | 1-2 |
| container_start_page | |
| container_title | Starch - Stärke |
| container_volume | 70 |
| creator | Choi, Jung‐Min Park, Cheon‐Seok Baik, Moo‐Yeol Kim, Hyun‐Seok Choi, Yun‐Sang Choi, Hyun‐Wook Seo, Dong‐Ho |
| description | Despite the abundance of rice crops, rice starch is not widely utilized owing to the low yield and high cost of industrial production. The objective of this study was to increase the efficiency of starch extraction from broken rice using a freeze‐thaw infusion method, which can rapidly infuse food materials with enzymes, combined with food‐grade proteases. Because the freeze‐thaw infusion method facilitates the rapid entry of enzymes into substrates, enzymatic reactions occur efficiently both inside and outside the substrate. The starch extraction efficiencies were 66.81, 61.74, and 69.31% for the alkaline method, protease treatment, and freeze‐thaw infusion method, respectively. The physicochemical properties of the starches, including shape, pasting, and thermal transition, were not affected by the extraction method. These results indicated that the freeze‐thaw infusion method is efficient for starch extraction from broken rice. |
| doi_str_mv | 10.1002/star.201700007 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_1985552997</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1985552997</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3177-9e0bab1e81876e48439c24fa12349d43810f04a45f5c3f00a0fe64384587b1283</originalsourceid><addsrcrecordid>eNqFkM9KAzEQxoMoWKtXzwHPWye7yWZzLKX-gYKgFbyF7HbSbm03NdlS25OP4DP6JKZU9OhcBr75fvMxQ8glgx4DSK9Da3wvBSYhljwiHSZSlmRSvRyTDkBWJApEfkrOQpgD5EJy1iHTYbPbLk1bVxTfW2-qtnYNdZbut1Uzar1b0tK7V2yoryuk61A30ygj7vDr47OdmQ2tGxvlyG3qNiLOTeJk6s0E6cq7Fk3Ac3JizSLgxU_vkueb4Xhwl4webu8H_VFSZUzKRCGUpmRYsELmyAueqSrl1rA042rCs4KBBW64sKLKLIABi3mUuShkydIi65Krw94Y_LbG0Oq5W_smRmqmCiFEqpSMrt7BVXkXgkerV75eGr_VDPT-mXp_vv59ZgTUAdjUC9z-49ZP4_7jH_sNznR7og</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1985552997</pqid></control><display><type>article</type><title>Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Choi, Jung‐Min ; Park, Cheon‐Seok ; Baik, Moo‐Yeol ; Kim, Hyun‐Seok ; Choi, Yun‐Sang ; Choi, Hyun‐Wook ; Seo, Dong‐Ho</creator><creatorcontrib>Choi, Jung‐Min ; Park, Cheon‐Seok ; Baik, Moo‐Yeol ; Kim, Hyun‐Seok ; Choi, Yun‐Sang ; Choi, Hyun‐Wook ; Seo, Dong‐Ho</creatorcontrib><description>Despite the abundance of rice crops, rice starch is not widely utilized owing to the low yield and high cost of industrial production. The objective of this study was to increase the efficiency of starch extraction from broken rice using a freeze‐thaw infusion method, which can rapidly infuse food materials with enzymes, combined with food‐grade proteases. Because the freeze‐thaw infusion method facilitates the rapid entry of enzymes into substrates, enzymatic reactions occur efficiently both inside and outside the substrate. The starch extraction efficiencies were 66.81, 61.74, and 69.31% for the alkaline method, protease treatment, and freeze‐thaw infusion method, respectively. The physicochemical properties of the starches, including shape, pasting, and thermal transition, were not affected by the extraction method. These results indicated that the freeze‐thaw infusion method is efficient for starch extraction from broken rice.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201700007</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>Agricultural economics ; Broken rice ; Cereal crops ; Enzymes ; Food ; Freeze-thaw ; Freeze-thawing ; Freeze‐thaw infusion ; Industrial production ; Oryza ; Physicochemical analysis ; Physicochemical properties ; Protease ; Proteinase ; Rice ; Rice starch ; Starch ; Starch extraction ; Starches ; Substrates</subject><ispartof>Starch - Stärke, 2018-01, Vol.70 (1-2), p.n/a</ispartof><rights>2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3177-9e0bab1e81876e48439c24fa12349d43810f04a45f5c3f00a0fe64384587b1283</citedby><cites>FETCH-LOGICAL-c3177-9e0bab1e81876e48439c24fa12349d43810f04a45f5c3f00a0fe64384587b1283</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201700007$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201700007$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Choi, Jung‐Min</creatorcontrib><creatorcontrib>Park, Cheon‐Seok</creatorcontrib><creatorcontrib>Baik, Moo‐Yeol</creatorcontrib><creatorcontrib>Kim, Hyun‐Seok</creatorcontrib><creatorcontrib>Choi, Yun‐Sang</creatorcontrib><creatorcontrib>Choi, Hyun‐Wook</creatorcontrib><creatorcontrib>Seo, Dong‐Ho</creatorcontrib><title>Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease</title><title>Starch - Stärke</title><description>Despite the abundance of rice crops, rice starch is not widely utilized owing to the low yield and high cost of industrial production. The objective of this study was to increase the efficiency of starch extraction from broken rice using a freeze‐thaw infusion method, which can rapidly infuse food materials with enzymes, combined with food‐grade proteases. Because the freeze‐thaw infusion method facilitates the rapid entry of enzymes into substrates, enzymatic reactions occur efficiently both inside and outside the substrate. The starch extraction efficiencies were 66.81, 61.74, and 69.31% for the alkaline method, protease treatment, and freeze‐thaw infusion method, respectively. The physicochemical properties of the starches, including shape, pasting, and thermal transition, were not affected by the extraction method. These results indicated that the freeze‐thaw infusion method is efficient for starch extraction from broken rice.</description><subject>Agricultural economics</subject><subject>Broken rice</subject><subject>Cereal crops</subject><subject>Enzymes</subject><subject>Food</subject><subject>Freeze-thaw</subject><subject>Freeze-thawing</subject><subject>Freeze‐thaw infusion</subject><subject>Industrial production</subject><subject>Oryza</subject><subject>Physicochemical analysis</subject><subject>Physicochemical properties</subject><subject>Protease</subject><subject>Proteinase</subject><subject>Rice</subject><subject>Rice starch</subject><subject>Starch</subject><subject>Starch extraction</subject><subject>Starches</subject><subject>Substrates</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkM9KAzEQxoMoWKtXzwHPWye7yWZzLKX-gYKgFbyF7HbSbm03NdlS25OP4DP6JKZU9OhcBr75fvMxQ8glgx4DSK9Da3wvBSYhljwiHSZSlmRSvRyTDkBWJApEfkrOQpgD5EJy1iHTYbPbLk1bVxTfW2-qtnYNdZbut1Uzar1b0tK7V2yoryuk61A30ygj7vDr47OdmQ2tGxvlyG3qNiLOTeJk6s0E6cq7Fk3Ac3JizSLgxU_vkueb4Xhwl4webu8H_VFSZUzKRCGUpmRYsELmyAueqSrl1rA042rCs4KBBW64sKLKLIABi3mUuShkydIi65Krw94Y_LbG0Oq5W_smRmqmCiFEqpSMrt7BVXkXgkerV75eGr_VDPT-mXp_vv59ZgTUAdjUC9z-49ZP4_7jH_sNznR7og</recordid><startdate>201801</startdate><enddate>201801</enddate><creator>Choi, Jung‐Min</creator><creator>Park, Cheon‐Seok</creator><creator>Baik, Moo‐Yeol</creator><creator>Kim, Hyun‐Seok</creator><creator>Choi, Yun‐Sang</creator><creator>Choi, Hyun‐Wook</creator><creator>Seo, Dong‐Ho</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201801</creationdate><title>Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease</title><author>Choi, Jung‐Min ; Park, Cheon‐Seok ; Baik, Moo‐Yeol ; Kim, Hyun‐Seok ; Choi, Yun‐Sang ; Choi, Hyun‐Wook ; Seo, Dong‐Ho</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3177-9e0bab1e81876e48439c24fa12349d43810f04a45f5c3f00a0fe64384587b1283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Agricultural economics</topic><topic>Broken rice</topic><topic>Cereal crops</topic><topic>Enzymes</topic><topic>Food</topic><topic>Freeze-thaw</topic><topic>Freeze-thawing</topic><topic>Freeze‐thaw infusion</topic><topic>Industrial production</topic><topic>Oryza</topic><topic>Physicochemical analysis</topic><topic>Physicochemical properties</topic><topic>Protease</topic><topic>Proteinase</topic><topic>Rice</topic><topic>Rice starch</topic><topic>Starch</topic><topic>Starch extraction</topic><topic>Starches</topic><topic>Substrates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Choi, Jung‐Min</creatorcontrib><creatorcontrib>Park, Cheon‐Seok</creatorcontrib><creatorcontrib>Baik, Moo‐Yeol</creatorcontrib><creatorcontrib>Kim, Hyun‐Seok</creatorcontrib><creatorcontrib>Choi, Yun‐Sang</creatorcontrib><creatorcontrib>Choi, Hyun‐Wook</creatorcontrib><creatorcontrib>Seo, Dong‐Ho</creatorcontrib><collection>CrossRef</collection><jtitle>Starch - Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Choi, Jung‐Min</au><au>Park, Cheon‐Seok</au><au>Baik, Moo‐Yeol</au><au>Kim, Hyun‐Seok</au><au>Choi, Yun‐Sang</au><au>Choi, Hyun‐Wook</au><au>Seo, Dong‐Ho</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease</atitle><jtitle>Starch - Stärke</jtitle><date>2018-01</date><risdate>2018</risdate><volume>70</volume><issue>1-2</issue><epage>n/a</epage><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>Despite the abundance of rice crops, rice starch is not widely utilized owing to the low yield and high cost of industrial production. The objective of this study was to increase the efficiency of starch extraction from broken rice using a freeze‐thaw infusion method, which can rapidly infuse food materials with enzymes, combined with food‐grade proteases. Because the freeze‐thaw infusion method facilitates the rapid entry of enzymes into substrates, enzymatic reactions occur efficiently both inside and outside the substrate. The starch extraction efficiencies were 66.81, 61.74, and 69.31% for the alkaline method, protease treatment, and freeze‐thaw infusion method, respectively. The physicochemical properties of the starches, including shape, pasting, and thermal transition, were not affected by the extraction method. These results indicated that the freeze‐thaw infusion method is efficient for starch extraction from broken rice.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.201700007</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0038-9056 |
| ispartof | Starch - Stärke, 2018-01, Vol.70 (1-2), p.n/a |
| issn | 0038-9056 1521-379X |
| language | eng |
| recordid | cdi_proquest_journals_1985552997 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Agricultural economics Broken rice Cereal crops Enzymes Food Freeze-thaw Freeze-thawing Freeze‐thaw infusion Industrial production Oryza Physicochemical analysis Physicochemical properties Protease Proteinase Rice Rice starch Starch Starch extraction Starches Substrates |
| title | Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-19T04%3A33%3A22IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Enzymatic%20extraction%20of%20starch%20from%20broken%20rice%20using%20freeze%E2%80%90thaw%20infusion%20with%20food%E2%80%90grade%20protease&rft.jtitle=Starch%20-%20St%C3%A4rke&rft.au=Choi,%20Jung%E2%80%90Min&rft.date=2018-01&rft.volume=70&rft.issue=1-2&rft.epage=n/a&rft.issn=0038-9056&rft.eissn=1521-379X&rft_id=info:doi/10.1002/star.201700007&rft_dat=%3Cproquest_cross%3E1985552997%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1985552997&rft_id=info:pmid/&rfr_iscdi=true |