The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, a...
The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, and 87.80 to 17.00 RVU, respectively. The pasting properties also changed significantly. X-Ray diffractogram revealed RS had four A-type peaks, which disappeared after pulverization. The peak temperature and gelatinization enthalpy of RS using differential scanning calorimetry (DSC) were 13.99 J/g at $75.14^{\circ}C$, whereas the pulverized RS (PRS) had two peaks, 0.13 J/g at $63.88^{\circ}C$ and 1.23 J/g at $101.24^{\circ}C$. DSC measurement showed the retrogradation degree of PRS was lower than that of RS after storage at 4 and $25^{\circ}C$. The enzymatic (${\alpha}$-amylase) digestibilities of RS and PRS were 72.7 and 77.3%, respectively.
The effects of ultra-fine pulverization on the physicochemical properties of rice starch (RS) were investigated using a high impact planetary mill. After pulverization, RVA characteristics, peak viscosity, break down, and set back values of RS decreased from 274.75 to 9.42 RVU, 214.46 to 6.17 RVU, and 87.80 to 17.00 RVU, respectively. The pasting properties also changed significantly. X-Ray diffractogram revealed RS had four A-type peaks, which disappeared after pulverization. The peak temperature and gelatinization enthalpy of RS using differential scanning calorimetry (DSC) were 13.99 J/g at $75.14^{\circ}C$, whereas the pulverized RS (PRS) had two peaks, 0.13 J/g at $63.88^{\circ}C$ and 1.23 J/g at $101.24^{\circ}C$. DSC measurement showed the retrogradation degree of PRS was lower than that of RS after storage at 4 and $25^{\circ}C$. The enzymatic (${\alpha}$-amylase) digestibilities of RS and PRS were 72.7 and 77.3%, respectively.
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제안 방법
property. A rapid visco analyzer (RVA-3D, Newport Scientific Ltd., Warriewood, Australia) was employed to determine the pasting properties of the samples. The sample (3.
In this study, effects of the ultra-fine pulverization technique on the physicochemical properties of rice starch (RS) with broken particle structure were investigated using a high impact planetary mill.
A programmed heating and cooling cycle was used, where the sample was held at 50℃ for 1 min, heated to 95℃ in 3 min 30 s, held at 95℃ for 2 min 30 s, and cooled to 50℃ in 3 min 50 s. The parameters such as peak, hold, and final viscosities, peak time, and pasting temperature were determined.
Gelatinization and retrogradation. Thermal analysis of the sample was performed using a differential scanning calorimeter (DSC 2010, TA instrument, Twin Lakes, WI). The sample (3 mg, dry weight basis) was weighed and put into a 40 μL aluminum hermetic pan.
이론/모형
After cooling to 25℃, α-amylase (320 units, Sigma, MO) was added and incubated with shaking at 30℃ fiDr up to 14 h. After digestion, the digested sample was removed by centrifugation, and the undigested sample was analyzed using the gravimetric method.
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