Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel

Li, Xuxu; Fan, Mingcong; Huang, Qilin; Zhao, Siming; Xiong, Shanbai; Zhang, Binjia; Yin, Tao

doi:10.1016/j.foodhyd.2020.106082

Cited by 47 publications

(18 citation statements)

References 63 publications

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“…Nonetheless, though indica rice is an important rice cultivar in Asia, how ball milling, especially with wet media, changes the multiscale structures of indica rice starch has scarcely been studied. The effect of wet ball milling on other types of starch has been reported to a limited extent but not on rice starch, to the best of our knowledge. Compared with dry ball milling, wet ball milling, with aqueous media involved, is more energy-efficient, provides better heat dissipation, avoids dead corners, and produces smaller particles.…”

Section: Introductionmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 77%

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Wet Ball Milling of Indica Rice Starch Effectively Modifies Its Multilevel Structures and Pasting Behavior

Zhang

Yuan

Qiao

et al. 2021

ACS Food Sci. Technol.

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While the changes in starch physicochemical properties resulting from typical dry ball milling (usually requiring hours) have been widely studied, there has been limited knowledge regarding how wet ball milling (with liquid media) affects starch structure and properties. This work was to investigate the effect of wet ball milling on the multiscale structures and pasting behavior of indica rice starch. For this starch, increasing ball-milling time resulted in decreases in particle size, crystallinity, and double-helix content and increases in single-helix and amorphous contents. Only 15 min of ball milling effectively destroyed the semicrystalline lamellar structure and resulted in the cleavage of long chains from amylose and amylopectin backbones and marked decreases in pasting temperature and viscosity, while ball milling for an even longer duration did not cause significant changes in these aspects. Thus, this work shows the high efficacy of wet ball milling for modifying rice starch structure and properties.

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Section: Introductionmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 77%

Wet Ball Milling of Indica Rice Starch Effectively Modifies Its Multilevel Structures and Pasting Behavior

Zhang

Yuan

Qiao

et al. 2021

ACS Food Sci. Technol.

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“…The gel textural properties were tested using a TA‐XT Plus texture analyzer (Stable Micro System Co.) at 20 °C. A cylindrical probe (P/36R, diameter 12.5 mm), 1.5 mm s −1 pre‐test speed, 1.0 mm s −1 test speed, 1.0 mm s −1 post‐test speed, 40% compression distance, and 5 g trigger force were utilized for testing 14 …”

Section: Methodsmentioning

confidence: 99%

Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein

Chen

et al. 2023

J Sci Food Agric

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Background: Surimi products occupy a large market in the food industry, and the gel performance is an important index to evaluate them. Thus, it is of great significance and practical value to find better food ingredients to regulate the structure and gel performance of surimi products. In this study, we used pea protein (PP) to restructure fish myofibrillar proteins (MPs) to achieve regulation of protein gel performance.Results: PP could enhance MP gel performance in terms of compressive strength, water-holding capacity, and some texture parameters. This may be the result of an increasing ⊎-sheet content and a decreasing trend in the ⊍-helix content, along with enhancements in hydrophobic interactions, nonspecific associations, and ionic bonds in a mixed PP-MP gel. The compressive strength, texture, and water-holding capacity of MP gel were positively correlated with surface hydrophobicity, active sulfhydryl, turbidity, and ⊎-sheet of the mixed PP-MP system. Conclusion:The findings suggest that PP can regulate the gel performance by remodeling the structure of MP. The regulation and correlation analysis between gel performance, structure, and physicochemical properties were explored and established to provide a theoretical basis for improving the quality of surimi products. This study will broaden the application of PP in the field of food processing and provide theoretical guidance for the manufacture of new surimi products.

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“…Studies into the effect of ball milling on the physicochemical properties of the native starch have been conducted for corn, [481,482] cassava, [483][484][485] potato, [486] rice, [487,488] and tapioca starch. [489] In these examples, ball milling generally produces micron-sized particles with increased solubility in water, and with lower viscosity and crystallinity. Lomovsky and co-workers examined the effects of ball milling on starches with different crystalline structures.…”

Section: Mechanical Conversion Of Starchmentioning

confidence: 99%

“…In most instances, ball milling (in the absence of chemical reagents) is performed initially on the starch to impose changes in the packing arrangements of the starch granules, prior to the actual chemical modification reaction. Studies into the effect of ball milling on the physicochemical properties of the native starch have been conducted for corn, [481,482] cassava, [483–485] potato, [486] rice, [487,488] and tapioca starch [489] . In these examples, ball milling generally produces micron‐sized particles with increased solubility in water, and with lower viscosity and crystallinity.…”

Section: Mechanochemical Conversion Of Biomass and Applicationsmentioning

confidence: 99%

Mechanochemical Transformations of Biomass into Functional Materials

et al. 2022

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Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel

Cited by 47 publications

References 63 publications

Wet Ball Milling of Indica Rice Starch Effectively Modifies Its Multilevel Structures and Pasting Behavior

Wet Ball Milling of Indica Rice Starch Effectively Modifies Its Multilevel Structures and Pasting Behavior

Evaluation and relationship analysis of pea protein on structure and heat‐induced gel performance of myofibrillar protein

Mechanochemical Transformations of Biomass into Functional Materials

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