Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch
This study investigated the effect of freezing ball milling treatment on the structure, properties and digestibility of waxy rice starch, prepared by alkaline extraction. The effects of treatment time on the particle size distribution, microstructure, crystalline structure, short-range ordered struc...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-006.pdf |
| _version_ | 1797773182392860672 |
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| author | HAO Zongwei, YU Zhenyu, HU Yao, WANG Naifu, XIAO Yaqing, LIU Yingnan, ZHANG Qiang, LIU Kang, WANG Feng, HAN Shengjun, ZHOU Yibin |
| author_facet | HAO Zongwei, YU Zhenyu, HU Yao, WANG Naifu, XIAO Yaqing, LIU Yingnan, ZHANG Qiang, LIU Kang, WANG Feng, HAN Shengjun, ZHOU Yibin |
| author_sort | HAO Zongwei, YU Zhenyu, HU Yao, WANG Naifu, XIAO Yaqing, LIU Yingnan, ZHANG Qiang, LIU Kang, WANG Feng, HAN Shengjun, ZHOU Yibin |
| collection | DOAJ |
| description | This study investigated the effect of freezing ball milling treatment on the structure, properties and digestibility of waxy rice starch, prepared by alkaline extraction. The effects of treatment time on the particle size distribution, microstructure, crystalline structure, short-range ordered structure, pasting properties, thermodynamic properties and digestibility of waxy rice starch were examined. The results showed that after freezing ball milling treatment, the integrity of starch granules was damaged with cracks appearing on the surface, the particle size tended to increase, and the crystalline structure and short-range ordered structure were severely damaged. The water absorption index increased from 2.15 to 7.31 g/g, and the cold water solubility and swelling power increased significantly from 2.97% and 3.25% to 46.33% and 15.50%, respectively in the 80 min ball milling group compared with untreated samples (P < 0.05). The enthalpy change (ΔH) decreased from 9.33 to 1.79 J/g, and the degree of gelatinization significantly increased (P < 0.05). The birefringence of the starch gradually disappeared with increasing treatment time. The rapidly digestible starch (RDS) content of waxy rice starch increased significantly (P < 0.05), while the contents of resistant starch (RS) and slowly digestible starch (SDS) decreased significantly (P < 0.05). This study provides basic data and references for the production of modified starch products with novel structures and properties. |
| first_indexed | 2024-03-12T22:02:40Z |
| format | Article |
| id | doaj.art-fd5ce7841f6745e38159face3ae02e7a |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T22:02:40Z |
| publishDate | 2023-06-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-fd5ce7841f6745e38159face3ae02e7a2023-07-25T06:04:40ZengChina Food Publishing CompanyShipin Kexue1002-66302023-06-014411394710.7506/spkx1002-6630-20220423-298Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice StarchHAO Zongwei, YU Zhenyu, HU Yao, WANG Naifu, XIAO Yaqing, LIU Yingnan, ZHANG Qiang, LIU Kang, WANG Feng, HAN Shengjun, ZHOU Yibin0(Anhui Engineering Laboratory for Agro-products Processing, Food Processing Research Institute, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China)This study investigated the effect of freezing ball milling treatment on the structure, properties and digestibility of waxy rice starch, prepared by alkaline extraction. The effects of treatment time on the particle size distribution, microstructure, crystalline structure, short-range ordered structure, pasting properties, thermodynamic properties and digestibility of waxy rice starch were examined. The results showed that after freezing ball milling treatment, the integrity of starch granules was damaged with cracks appearing on the surface, the particle size tended to increase, and the crystalline structure and short-range ordered structure were severely damaged. The water absorption index increased from 2.15 to 7.31 g/g, and the cold water solubility and swelling power increased significantly from 2.97% and 3.25% to 46.33% and 15.50%, respectively in the 80 min ball milling group compared with untreated samples (P < 0.05). The enthalpy change (ΔH) decreased from 9.33 to 1.79 J/g, and the degree of gelatinization significantly increased (P < 0.05). The birefringence of the starch gradually disappeared with increasing treatment time. The rapidly digestible starch (RDS) content of waxy rice starch increased significantly (P < 0.05), while the contents of resistant starch (RS) and slowly digestible starch (SDS) decreased significantly (P < 0.05). This study provides basic data and references for the production of modified starch products with novel structures and properties.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-006.pdfwaxy rice starch; freezing ball milling; structure; digestibility |
| spellingShingle | HAO Zongwei, YU Zhenyu, HU Yao, WANG Naifu, XIAO Yaqing, LIU Yingnan, ZHANG Qiang, LIU Kang, WANG Feng, HAN Shengjun, ZHOU Yibin Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch Shipin Kexue waxy rice starch; freezing ball milling; structure; digestibility |
| title | Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch |
| title_full | Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch |
| title_fullStr | Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch |
| title_full_unstemmed | Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch |
| title_short | Effect of Freezing Ball Milling Treatment on the Structure, Properties and Digestibility of Waxy Rice Starch |
| title_sort | effect of freezing ball milling treatment on the structure properties and digestibility of waxy rice starch |
| topic | waxy rice starch; freezing ball milling; structure; digestibility |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-11-006.pdf |
| work_keys_str_mv | AT haozongweiyuzhenyuhuyaowangnaifuxiaoyaqingliuyingnanzhangqiangliukangwangfenghanshengjunzhouyibin effectoffreezingballmillingtreatmentonthestructurepropertiesanddigestibilityofwaxyricestarch |