Ivon Kusmijo Chandra, Novy Srihartanti Kasim, Phuong Lan Tran Nguyen, Ngoc Yen Tran-Thi, Suryadi Ismadji, Yi-Hsu Ju
Red Monascus rice (Ang-kak) is used as a traditional medicine and a natural colorant for food and beverages. Starch isolated from waste Ang-kak may compete economically with other common starch and give new value to this waste. Isolation by using alkaline method gave a product with a starch content of 81%. Impurities in the product are protein, fiber, ash, and secondary metabolites of the Monascus rice. Several physicochemical properties of the isolated starch were also investigated. It was found that 88.03% of the isolated starch is amylopectin. Thermogravitation study showed that the isolated starch degraded only slightly at temperature below 230 °C and can be considered as a new source of starch for various applications. © 2013 Curtin University of Technology and John Wiley & Sons, Ltd. Copyright © 2013 Curtin University of Technology and John Wiley & Sons, Ltd.
Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, 4. Keelung Rd., Taiwan; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Kalijudan 37, Indonesia; Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), District 10, Ho Chi Minh City, 268 Ly Thuong Kiet Street, Ward 14, Viet Nam
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