Artículo
Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling
Fecha de publicación:
09/2018
Editorial:
Elsevier
Revista:
Food Hydrocolloids
ISSN:
0268-005X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Rice starch was modified in a planetary mill. The effects of milling energy (E) on physicochemical and functional properties were investigated. Particle size, crystallinity degree and gelatinization enthalpy were reduced with the increase of milling energy. The effect of E on particle size reduction could be predicted by generalized Holmes' model. Heat dissipation was evidenced during milling through the non-linear relationship between size reduction ratio and milling energy. Hydration and pasting properties were significantly affected. Water soluble index (WSI) and swelling power (SP) increased with increasing both energy and temperature of hydration test. For the greatest energy and temperature level (85 °C), WSI value varied between 1.5 and 29.7% and SP value between 7.4 and 16.4 g/g, relative to native starch. The crystallinity showed negative relationships with WSI and a SP. Regards to pasting properties, peak viscosity (PV) decreased from 4384 mPa s to 544 mPa s as E varied between 0 kJ/g and 4.08 kJ/g. Peak, setback and final viscosities parameters showed a linear relationship with the particle size. There were found strong correlations between physicochemical and functional properties of modified starches, which evidenced the dependence of the modification on milling severity. Planetary ball milling is presented as an eco-friendly alternative to modify native rice starch properties.
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(OCA CIUDAD UNIVERSITARIA)
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Articulos de OFICINA DE COORDINACION ADMINISTRATIVA CIUDAD UNIVERSITARIA
Citación
González, Luciana Carla; Loubes, María Ana; Tolaba, Marcela Patricia; Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling; Elsevier; Food Hydrocolloids; 82; 9-2018; 155-163
Compartir
Altmétricas