Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

Al‐Rabadi, Ghaid J.; Torley, Peter; Williams, Barbara A.; Bryden, W. L.; Gidley, Michael J.

doi:10.1016/j.jcs.2012.04.009

Cited by 43 publications

(25 citation statements)

References 30 publications

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“…Initially, it should not expect that particle size heterogeneity influences the distributions of soluble solids, and results seems to confirm it. Same results were observed with sorghum and barley, where no relationship was observed between particle size distribution lower than 250 μm and their water solubility index (Al-Rabadi et al, 2012). Nevertheless, when experimental results were pooled together, it was observed a positive relationship between the amylose/amylopectin ratio and the water solubility index (r = 0.8165, P<0.001), likely due to the amylose leached out during heating.…”

Section: Gel Hydration Propertiessupporting

confidence: 60%

“…However, that rule is not always followed or it could be that there existed a critical particle size beyond which the particle size would be no longer affecting the starch hydrolysis 18 rate. It occurred with sorghum in vitro starch digestibility, where no significant differences were observed in the amount of starch hydrolyzed in flour particles lower than 250 μm and larger particles showed a steady decrease in starch digestibility associated to a reduction in the surface area exposed to enzymatic attack (Al-Rabadi et al, 2012). Nevertheless, Mahaoukhonthachat et al (2010) reported that in vitro digestion of cryo-milled sorghum follows first-order kinetics irrespective of the average particle size from 120 μm to 560 μm and the dependence of the digestion kinetics with the particle size was more accentuated by particle size below 270 μm.…”

Section: Starch Enzymatic Hydrolysismentioning

confidence: 99%

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Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

175

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Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behaviour, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k) .. No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physicochemical properties.Keywords: rice flour; particle size; starch damage; physical properties; starch hydrolysis Highlights• Particle size heterogeneity of rice flour affects hydration properties• Rice flour hydration properties increase with the reduction of particle size• Starch enzymatic hydrolysis varies with the particle size distribution• There was not a clear relationship between particle size and starch hydrolysis rate 3

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Section: Gel Hydration Propertiessupporting

confidence: 60%

Section: Starch Enzymatic Hydrolysismentioning

confidence: 99%

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Hera

Gómez

Rosell

2013

Carbohydrate Polymers

175

View full text Add to dashboard Cite

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“…Particle size may directly affect macronutrient, such as carbohydrates, digestion rate. The smaller the particle size, the greater is the nutrient digestion rate due to an increase in relative surface for enzymes reaction (Al-Rabadi, Torley, Williams, Bryden, & Gidley, 2012;Mahasukhonthachat, Sopade, & Gidley, 2010). Sorghum flour exhibited this behavior as the primary determinant of starch digestion properties (Mahasukhonthachat et al, 2010).…”

Section: Resultsmentioning

confidence: 95%

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

et al. 2015

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“…In commercial sector, various processing equipments with variable screen sizes or mill setings are available to create wide distributions of grain particle sizes and to meet diferent requirements of animal feeding [39]. The efect of particle size distribution on starch digestion is primarily associated with the available surface area for microbial access and enzymatic hydrolysis [40]. The particle size of grains after processing, even if not directly related to native physiochemical starch properties, also plays a role in determining the relative eiciency of starch digestion within grains [41].…”

Section: Factors Afecting Grain Starch Digestionmentioning

confidence: 99%

Effects of Grain Processing with Focus on Grinding and Steam- Flaking on Dairy Cow Performance

Safaei¹,

Yang²

2017

Herbivores

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Milk production and milk components are of prime economic importance for dairy farmers. Although milk production depends largely on numerous dietary nutrients, energy and protein are most critical. Feed grains containing starch such as corn, barley, wheat, and sorghum as a primary source of energy are commonly fed to beef and dairy catle to improve meat or milk productions. Feed grain needs to be processed prior to feed catle to increase accessibility of the endosperm by microbial population in the rumen and the host enzyme in the intestine. Grain processing is done by the application of various combinations of heat, moisture, time and mechanical actions. This article outlines the efect of grain processing method and degree of processing on rate and extent of grain digestion in the digestive tract of catle, and consequently on lactation performance and catle health. Methods of grinding, rolling and steam laking are particularly discussed on their advantages and disadvantages. The optimal degree of processing can achieve a balance between maximizing the extent and controlling the rate of starch digestion in the rumen to maximize utilization and avoid digestive and metabolic disturbances. A recent developed precision processing technique has been highlighted and discussed as well.

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Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

Cited by 43 publications

References 30 publications

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index

Effects of Grain Processing with Focus on Grinding and Steam- Flaking on Dairy Cow Performance

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