Rice starch

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Rice starch

Description

Polysaccharide granules that compose about 70% of the rice kernel. Rice starch is separated from the gluten and fibrous particles by sieving then wash flotation. Rice starch is composed of 17% amylose. Rice starch paste forms a weaker, but more stable, film than wheat starch paste.

Synonyms and Related Terms

rice glue; rice gum; rice powder

Rice starch

Other Properties

Fine, angular granules. Granule size = 3 - 8 micrometers.

Gelatinization temperature = 68 - 78 C

Reacts with a iodine/potassium iodide solution to give a positive purple color

Hazards and Safety

Susceptible to biodeterioration. Dried films become brittle with age.

Sources Checked for Data in Record

  • G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 766
  • Rosalie Rosso King, Textile Identification, Conservation, and Preservation, Noyes Publications, Park Ridge, NJ, 1985
  • Matt Roberts, Don Etherington, Bookbinding and the Conservation of Books: a Dictionary of Descriptive Terminology, U.S. Government Printing Office, Washington DC, 1982
  • Book and Paper Group, Paper Conservation Catalog, AIC, 1984, 1989
  • Encyclopedia Britannica, http://www.britannica.com Comment: "cereal processing" Encyclopædia Britannica [Accessed April 8, 2002].