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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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WRAP-wet-ball-milling-indica-rice-starch-effectively-modifies-multilevel-structures-pasting-behavior-Xie-2021.pdf - Accepted Version - Requires a PDF viewer. Download (3062Kb) | Preview |
Official URL: http://dx.doi.org/10.1021/acsfoodscitech.0c00159
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 | |||||||||
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| Subjects: | Q Science > QK Botany T Technology > TP Chemical technology |
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| 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: |
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| 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: |
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