Study on the Change in Powder Properties of Rice Flour by Different Milling Processes
| Autor: | Yasuyo Sekiyama, Akemi K. Horigane, Ikumi Sawa, Keiko Fujii, Tomoyuki Fujii, Tomoya Okunishi, Daitaro Ishikawa |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Materials science Starch 01 natural sciences milling process Crystal Crystallinity chemistry.chemical_compound 0404 agricultural biotechnology starch damage 010608 biotechnology Phase (matter) Regular Paper food and beverages Sorption 04 agricultural and veterinary sciences 040401 food science X-ray diffraction Chemical engineering Structural change chemistry X-ray crystallography disorder index Particle size sense organs GAB parameters |
| Zdroj: | Journal of Applied Glycoscience |
| ISSN: | 1880-7291 |
| Popis: | The aim of this study was to clarify the change in the powder properties of rice flour depending on the milling process. Rice flour samples, which have gradual mechanical shock properties, were prepared using different milling methods. Furthermore, the correlation between the starch damage, owing to mechanical shock, and powder properties of rice flour was investigated. The particle size was changed gradually through each milling process; however, the change did not clearly correlate with starch damage. The results of the X-ray diffraction (XRD) pattern of nongelatinized samples showed the typical A-type structure of starch. The crystal structure of starch in rice flour may change to a disorder state with the progress of milling; thus, in this study, instead of crystallinity, we considered the disorder index (DI) calculated from the XRD intensity of samples. Relationship between DI and starch damage was confirmed with R 2 = 0.923. Therefore, the mechanical shock caused by the milling process contributes to the crystal state of starch. The parameter q m calculated from the Guggenheim-Anderson-de Boer (GAB) equation of each sample corresponded to the DI. This result suggested that the sorption site of rice flour decreased, and a positive correlation was observed between the parameter K and DI. Thus, the interaction between the rice flour and water molecules weakened because of the mechanical shock. In addition, the use of a SEM image supports the insight that the change in parameter K may reflect the structural change in the solid phase. These results demonstrated that the change in powder properties of rice flour caused by mechanical shock of the milling could evaluate quantitatively. |
| Databáze: | OpenAIRE |
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