Use of hydrolysis prior to the chemical and thermomechanical modification of rice starch: alternative to traditional modification treatments

Rice starch isolated (NS), was subjected to chemical and thermomechanical modification with previous hydrolysis (MHS) without (MS) be evaluated on main properties as degree of substitution (DS), color, water absorption solubility index (WAI, WSI), viscosity, texture, thermal (differential scanning calorimetry DSC) structural (infrared-IR, Xray-Rx analysis, relative crystallinity index-ICR). The modified starches were compared native (NS). DS obtained in both within the range allowed by FDA for its safety use food ingredient (0.01-0.2). showed an increase WAI WSI values, being value higher MS (4.80) MHS (32.06). viscosity retrogradation a significant decrease (P<0.05) (HMS 0.013 5.613), obtaining gels greater stability, however, hardness decreased (60 %) while adhesiveness only (66 %). (ICR) increased regard indicating depolymerization molecule due modification. presence acetyl group observed signals between 1650 1744 cm-1 confirming esterification. high potential application edible coatings wall material microencapsulation.