Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding

Tran, Thuy T. B., Shelat, Kinnari J., Tang, Daniel, Li, Enpeng, Gilbert, Robert G. and Hasjim, Jovin (2011) Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding. Journal of Agricultural and Food Chemistry, 59 8: 3964-3973. doi:10.1021/jf105021r


Author Tran, Thuy T. B.
Shelat, Kinnari J.
Tang, Daniel
Li, Enpeng
Gilbert, Robert G.
Hasjim, Jovin
Title Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
1520-5118
Publication date 2011-04-01
Year available 2011
Sub-type Article (original research)
DOI 10.1021/jf105021r
Open Access Status Not yet assessed
Volume 59
Issue 8
Start page 3964
End page 3973
Total pages 10
Place of publication Washington, DC, United States
Publisher American Chemical Society
Language eng
Abstract Whole polished rice grains were ground using cryogenic and hammer milling to understand the mechanisms of degradation of starch granule structure, whole (branched) molecular structure, and individual branches of the molecules during particle size reduction (grinding). Hammer milling caused greater degradation to starch granules than cryogenic milling when the grains were ground to a similar volume-median diameter. Molecular degradation of starch was not evident in the cryogenically milled flours, but it was observed in the hammer-milled flours with preferential cleavage of longer (amylose) branches. This can be attributed to the increased grain brittleness and fracturability at cryogenic temperatures, reducing the mechanical energy required to diminish the grain size and thus reducing the probability of chain scission. The results indicate, for the first time, that branching, whole molecule, and granule structures of starch can be independently altered by varying grinding conditions, such as grinding force and temperature.
Keyword Rice
Grains
Cryogenic milling
Hammer milling
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID DP0985694
Institutional Status UQ

 
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