Physical properties of cryomilled rice starch

Cryo-milling of starch granules leads to differential effects on molecular size and conformation

“…Thus, prolonged cryo-milling of the B-type starches will lead to the formation of C-type conformation, and, finally, to an amorphous form without distinct diffraction peaks. All crystallinity was lost when rice starch was cryo-milled continuously for 60 min (Devi et al, 2009), a more extensive treatment than used in the present study.…”

“…Few studies have reported the properties of cryo-milled starches. The cryo-milled rice starch had less crystallinity, higher water absorption, and higher water solubility compared to native rice starches (Devi, Fibrianto, Torley, & Bhandari, 2009). In the preceding paper (Dhital, Shrestha, & Gidley, 2010), we evaluated the effects of cryo-milling on the susceptibility to in vitro amylase digestion and the functional properties of maize starch, potato starch, and high amylose maize starches (HAMS).…”

Improvement in nutritional attributes of rice using superheated steam processing

“…Starch in rice samples was isolated following a modified alkali extraction method described by Devi, Fibrianto, Torley, and Bhandari (2009), which involved repeated alkali wash (0.05 M NaOH) and water wash. The residue protein contents in the isolated starches of LMR, HA-LMR, SS-LMR and WMR were 0.34, 0.27, 0.29 and 0.32 g/100 g d.b.…”

The effect of ball milling treatment on structure and porosity of maize starch granule

“…Compared with native starch, the properties of ball milled cassava and maize starch had been changed, such as the decrease of gelatinization temperature, enthalpy, apparent viscosity, shear thinning, and the increase of the apparent amylose content, cold-water solubility and transparency, it was reasoned that ball milling treatment decreased relative crystallinity of starch granules due to polycrystalline transiting into amorphous (Huang, Lu, Li, & Tong, 2007;Huang et al, 2008). For cryomilled rice starch, the viscosity and pasting temperature were decreased significantly with increasing milling duration caused by a loss of crystallinity (Devi, Fibrianto, Torley, & Bhandari, 2009). However, it has no information about the effect of ball milling treatment on ultrastructure and porosity of maize starch.…”