Improving Solubility through Carboxymethylation of Different-sized Endosperm, Bran, and Husk Rice Powders

  • Choi, Kyeong-Ok (Department of Food Science and Technology, Sejong University) ;
  • Yang, Seung-Cheol (Department of Food Science and Technology, Sejong University) ;
  • Kim, Dong-Eun (Division of Biological Systems Engineering, College of Agriculture, Kangwon National University) ;
  • Kang, Wie-Soo (Division of Biotechnology, School of Bioscience & Biotechnology, Kangwon National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University) ;
  • Choi, Yoon-Hee (National Academy of Agricultural Science, Rural Development Administration) ;
  • Ko, Sang-Hoon (Department of Food Science and Technology, Sejong University)
  • Published : 2009.12.31

Abstract

The surfaces of different-sized endosperm, bran, and husk rice powders were modified using carboxymethylation. Carboxymethylation was carried out using aqueous alkalization and neutralization. After the carboxymethylation process, the centrifuged products were milled and classified by size: particles passed through sieves of 45, 106, and $300-{\mu}m$ width. The effect of carboxymethylation on physical properties such as solubility and dispersibility of endosperm, bran, and husk particles were studied. Overall, carboxymethylation increased solubility of the particles, while size reduction increased dispersibility. In particular, carboxymethylation created good aqueous suspensions by minimizing interparticle agglomeration. Our results show that the combination of size reduction and carboxymethylation improves solubility and dispersibility, resulting in better stability of the suspension. This study may be helpful for expanding the use of rice and its byproducts as ingredients in a variety of food and beverage applications.

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