Physical properties of cryomilled rice starch

Devi, A.F., Fibrianto, K., Torley, P.J. and Bhandari, B. (2009) Physical properties of cryomilled rice starch. Journal of Cereal Science, 49 2: 278-284. doi:10.1016/j.jcs.2008.11.005

Author Devi, A.F.
Fibrianto, K.
Torley, P.J.
Bhandari, B.
Title Physical properties of cryomilled rice starch
Journal name Journal of Cereal Science   Check publisher's open access policy
ISSN 0733-5210
Publication date 2009-03-01
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.jcs.2008.11.005
Open Access Status Not yet assessed
Volume 49
Issue 2
Start page 278
End page 284
Total pages 7
Editor F MacRitchie
Place of publication United Kingdom
Publisher Academic Press
Language eng
Subject C1
820402 Rice
090805 Food Processing
Abstract Cryomilling of rice starch was evaluated as a non-chemical way to modify starch structure and properties. Cryomilling in a liquid nitrogen bath (63–77.2 K) was done to Quest (10.80% amylose) and Pelde (20.75% amylose) rice starch at five different time frames (0, 15, 30, 45, and 60 min). The viscosity of the cryomilled rice starch decreased significantly (p < 0.05) with increasing milling duration, including peak viscosity, hot-paste viscosity, cold-paste viscosity, breakdown, and consistency. Increasing milling time significantly increased (p < 0.05) water solubility index and water absorption index. Infra-red spectroscopy and X-ray diffraction crystallography both showed that the crystallinity of the cryomilled starch decreased with increasing milling time. Differential scanning calorimetry (DSC) analyses showed that after 60 min cryomilling there was partial loss of crystallinity (86% for Quest and 91% for Pelde) of both cryomilled starches. The cryomilling process modified the rice starch by causing a loss of crystallinity, that reduced its pasting temperature and increased water absorption, and by fragmentation of starch (probably the amylopectin fraction) that reduced the viscosity and increased solubility.
Keyword Rice starch
Pasting Properties
Water solubility
Water absorption
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2010 Higher Education Research Data Collection
School of Agriculture and Food Sciences
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Citation counts: TR Web of Science Citation Count  Cited 32 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 03 Sep 2009, 18:21:27 EST by Mr Andrew Martlew on behalf of School of Land, Crop and Food Sciences