8 September 2019 Issue 51
A Bowl of Rice and SEM
A closer look at some of the most important components of rice grains
Scanning Electron Microscopy (SEM) was used to take a closer look at some of the most important components of rice grains such as tightly packed starch granules and minute protein bodies.
Also examined was the microstructure of natural and processed grains such as parboiled (converted), instant, and puffed rice, rice flour, and a bran by-product. Natural “monacolin” statin present in red yeast rice was found in the form of minute crystals on the grain surfaces whereas the endosperm was filled with partially to severely degraded starch granules and a mass of dry Monascus purpureus hyphae.
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