Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification

Abstract

A suspension of rice amylose was subjected to dynamic high‐pressure microfluidization (DHPM) at 60, 100, 140, and 180 MPa and the effect on the microstructure and particle characteristics was investigated. After DHPM treatment, more hollows and grooves were found in the surface of the rice amylose and the particle size decreased and became uniform with an increase in pressure, which increased the specific surface area. DHPM treatment at above 100 MPa was sufficient to cause the complete destruction of the crystalline structure of rice amylose. We proposed a hypothesis of the mechanism, namely, that a decrease in particle size and puffing of granules both occurred after DHPM treatment to yield a uniform and homogeneous system. Moreover, complex DHPM forces could modify the structure and the interaction between amylose and other molecules, playing an important role in some functional properties of amylose. Practical applications Rice is one of the most important staple food in China. Its main component is rice amylose. In this study, the structure and morphology of rice amylose treated by DHPM were analyzed. The results are helpful to understand the mechanism of the modification of amylose induced by DHPM and contribute for us to explain our previous studies of the effect of DHPM on physicochemical and functional properties of rice amylose. Meanwhile, it can also provide theoretical support for starch modification.

Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia

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Effect of Dynamic High-Pressure Microfluidizer on Physicochemical and Microstructural Properties of Whole-Grain Oat Pulp

“…A dynamic high-pressure microfluidizer (DHPM) is a machine that subjects multiphase flow materials to the triple action of a high-speed shear effect, high-pressure-jet to offset the impact of energy, and a hole effect generated by the instantaneous flow channel pressure difference [13]. High-efficiency ultrafine grinding (particle size from tens of microns to several microns), homogenization, emulsification (emulsion particle size up to the nanometer-level narrow peak distribution) and sterilization can lead to the degradation of macromolecular polymers; a change in the gel hardness, elasticity, cohesiveness, adhesiveness and chewability of starch; and the degradation of non-starch polysaccharides [14][15][16]. These processes can also change the apparent viscosity, gel properties, water absorption, water retention, fluidity, particle size and other properties.…”