Rice starch
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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
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].
- Art and Architecture Thesaurus Online, http://www.getty.edu/research/tools/vocabulary/aat/, J. Paul Getty Trust, Los Angeles, 2000