ePrints

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

Lookup NU author(s): Professor David XieORCiD

Downloads

• Accepted version [.pdf]

Licence

This is the authors' accepted manuscript of an article that has been published in its final definitive form by American Chemical Society, 2021.

For re-use rights please refer to the publisher's terms and conditions.

Abstract

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.

Publication metadata

Author(s): Zhang B, Yuan Z, Qiao D, Zhao S, Lin Q, Xie F

Publication type: Article

Publication status: Published

Journal: ACS Food Science & Technology

Year: 2021

Volume: 1

Issue: 4

Pages: 636-643

Print publication date: 21/05/2021

Online publication date: 14/04/2021

Acceptance date: 30/03/2021

Date deposited: 31/08/2023

ISSN (electronic): 2692-1944

Publisher: American Chemical Society

URL: https://doi.org/10.1021/acsfoodscitech.0c00159

DOI: 10.1021/acsfoodscitech.0c00159

Altmetrics

Funding

Share