Effect of cryo-milling on starches: Functionality and digestibility

Dhital, Sushil, Shrestha, Ashok K. and Gidley, Michael J. (2010) Effect of cryo-milling on starches: Functionality and digestibility. Food Hydrocolloids, 242 2-3: 152-163. doi:10.1016/j.foodhyd.2009.08.013

Author Dhital, Sushil
Shrestha, Ashok K.
Gidley, Michael J.
Title Effect of cryo-milling on starches: Functionality and digestibility
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2010-03-01
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2009.08.013
Open Access Status Not yet assessed
Volume 242
Issue 2-3
Start page 152
End page 163
Total pages 12
Editor P. A. Williams
Place of publication Netherlands
Publisher Elsevier BV
Language eng
Subject C1
920411 Nutrition
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090899 Food Sciences not elsewhere classified
Abstract Four commercial starches, potato starch (PS), maize starch (MS), and two high amylose maize starches (HAMS), were cryo-milled, with and without hydration, for 20 min to study the effect of milling on physicochemical properties and enzyme digestibility. There was a significant increase in cold water soluble and damaged starch in cryo-milled samples in the order PS > MS > HAMS. Viscosity parameters of milled starches were significantly lower than for native starches, although changes in pasting temperature were not significant. In vitro digestion of native starches showed that enzyme resistance followed the order PS > HAMS > MS. A significant increase in enzyme digestion rate was observed after cryo-milling PS and HAMS but not MS. However, cryo-milled PS and HAMS were still less rapidly-digested than native MS. Scanning electron microscopy (SEM) of native, milled and digested starches showed a uniform ‘inside-out’ digestion pattern for MS, whereas a heterogeneous and nonspecific pattern was observed for PS and HAMS. This study suggests that milling has predominantly mechanical rather than thermal effects on starches and that the relative enzyme resistance of PS and HAMS granules compared with MS is due to the absence of the structural features of MS granules that allow internal access of enzymes. Copyright © 2009 Elsevier Ltd All rights reserved.
Keyword Starch
Damaged starch
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID DP0985694
Institutional Status UQ

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Created: Wed, 09 Dec 2009, 01:17:22 EST by Emma Cushworth on behalf of Centre for Nutrition and Food Sciences