Comparison of Physico‐Chemical Properties of Starch Isolated From Bran and Endosperm of Rice (Oryza sativa L.)

Bran, a major by‐product of the rice industry is utilized for isolation of starch following an integrated process and its characteristics are compared with endosperm starch. Starch contents of bran and endosperm starch fraction are 71.5% and 98.68%, respectively. Chemical analysis reavled that rice bran starch contains a lower amount of protein (0.38%) but a higher amount of ash (19%). Bran starch differs from the endosperm starch on physicochemical characteristics (amylose content, whitening index, swelling power, solubility index, syneresis, and light transmittance). Rice bran starch contains a higher amount of small and compound granules as compared to rice endosperm starch. Thermal and XRD analysis revealed that rice bran starch exhibits higher transition temperature, higher enthalpy, and lower crystallinity compared to endosperm starch. FT‐IR absorbance ratio of 1047/1022 and 1022/995 cm −1 indicates the difference in short‐range ordered structure of starch granules.