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Wet ball milling of indica rice starch effectively modifies its multilevel structures and pasting behavior

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Zhang, Binjia, Yuan, Zi, Qiao, Dongling, Zhao, Siming, Lin, Qinlu and Xie, Fengwei (2021) Wet ball milling of indica rice starch effectively modifies its multilevel structures and pasting behavior. ACS Food Science & Technology, 1 (4). pp. 636-643. doi:10.1021/acsfoodscitech.0c00159

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Official URL: http://dx.doi.org/10.1021/acsfoodscitech.0c00159

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Abstract

While the changes in starch physicochemical properties resulting from typical dry ball milling (usually requiring hours) have been widely studied, there has been limited knowledge regarding how wet ball milling (with liquid media) affects starch structure and properties. This work was to investigate the effect of wet ball milling on the multiscale structures and pasting behavior of indica rice starch. For this starch, increasing ball-milling time resulted in decreases in particle size, crystallinity, and double-helix content and increases in single-helix and amorphous contents. Only 15 min of ball milling effectively destroyed the semicrystalline lamellar structure and resulted in the cleavage of long chains from amylose and amylopectin backbones and marked decreases in pasting temperature and viscosity, while ball milling for an even longer duration did not cause significant changes in these aspects. Thus, this work shows the high efficacy of wet ball milling for modifying rice starch structure and properties.

Item Type: Journal Article
Subjects: Q Science > QK Botany
T Technology > TP Chemical technology
Divisions: Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group)
Library of Congress Subject Headings (LCSH): Rice products , Starch , Starch -- Structure-activity relationships, Starch -- Metabolism
Journal or Publication Title: ACS Food Science & Technology
Publisher: ACS
ISSN: 2692-1944
Official Date: 21 May 2021
Dates:
DateEvent
21 May 2021Published
14 April 2021Available
30 March 2021Accepted
Volume: 1
Number: 4
Page Range: pp. 636-643
DOI: 10.1021/acsfoodscitech.0c00159
Status: Peer Reviewed
Publication Status: Published
Reuse Statement (publisher, data, author rights): This document is the Accepted Manuscript version of a Published Work that appeared in final form in ACS Food Science & Technology, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see http://dx.doi.org/10.1021/acsfoodscitech.0c00159
Access rights to Published version: Restricted or Subscription Access
Copyright Holders: Copyright © 2021 American Chemical Society
RIOXX Funder/Project Grant:
Project/Grant IDRIOXX Funder NameFunder ID
31701637[NSFC] National Natural Science Foundation of Chinahttp://dx.doi.org/10.13039/501100001809
2018QNRC001China Association for Science and Technologyhttp://dx.doi.org/10.13039/100010097

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