High-impact wet-milling: Effects of steeping conditions on rice starch attributes
Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel stability were investigated based on the Doehlert design. Particle size, crystal...
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2016
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1095_Loubes http://hdl.handle.net/20.500.12110/paper_00389056_v68_n11-12_p1095_Loubes |
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paper:paper_00389056_v68_n11-12_p1095_Loubes2023-06-08T15:03:10Z High-impact wet-milling: Effects of steeping conditions on rice starch attributes Tolaba, Marcela Patricia Ball milling Crystallinity degree Hydration properties Pasting profile Starch gel stability Milling (machining) Particle size Starch Surface active agents Viscosity Water absorption Crystallinity degree Hydration properties Pasting profile Response surface method Starch gels Surfactant concentrations Thermo-mechanical damages Water absorption capacity Ball milling Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel stability were investigated based on the Doehlert design. Particle size, crystallinity degree, and water absorption capacity were not affected by steeping conditions although they differ from those of native starch due to the thermo-mechanical damage associated to high-impact milling. Ball wet-milling allows significant reductions of alkali level and steeping time (from 24 to 1 h) and a high-quality starch is produced due to “in situ” steeping during ball milling. From the response surface method was found that combinations of alkali–surfactant affected the pasting properties and syneresis of starch. Isolated starches presented an advance in peak time and higher values of peak viscosity, breakdown, and initial pasting temperature in comparison with control. A wide range of peak viscosity (4360–7030 cP) could be obtained by selecting a convenient steeping condition. The freeze–thaw stability of starch gels was dependent of surfactant level. These results can be used to improve the manufacture and the selection criteria of rice starch with desirable properties. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1095_Loubes http://hdl.handle.net/20.500.12110/paper_00389056_v68_n11-12_p1095_Loubes |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Ball milling Crystallinity degree Hydration properties Pasting profile Starch gel stability Milling (machining) Particle size Starch Surface active agents Viscosity Water absorption Crystallinity degree Hydration properties Pasting profile Response surface method Starch gels Surfactant concentrations Thermo-mechanical damages Water absorption capacity Ball milling |
| spellingShingle |
Ball milling Crystallinity degree Hydration properties Pasting profile Starch gel stability Milling (machining) Particle size Starch Surface active agents Viscosity Water absorption Crystallinity degree Hydration properties Pasting profile Response surface method Starch gels Surfactant concentrations Thermo-mechanical damages Water absorption capacity Ball milling Tolaba, Marcela Patricia High-impact wet-milling: Effects of steeping conditions on rice starch attributes |
| topic_facet |
Ball milling Crystallinity degree Hydration properties Pasting profile Starch gel stability Milling (machining) Particle size Starch Surface active agents Viscosity Water absorption Crystallinity degree Hydration properties Pasting profile Response surface method Starch gels Surfactant concentrations Thermo-mechanical damages Water absorption capacity Ball milling |
| description |
Planetary ball wet-milling of rice was evaluated in comparison with traditional wet-milling. The effect of alkali and surfactant concentrations on starch recovery and purity, crystallinity loss, pasting profile, and gel stability were investigated based on the Doehlert design. Particle size, crystallinity degree, and water absorption capacity were not affected by steeping conditions although they differ from those of native starch due to the thermo-mechanical damage associated to high-impact milling. Ball wet-milling allows significant reductions of alkali level and steeping time (from 24 to 1 h) and a high-quality starch is produced due to “in situ” steeping during ball milling. From the response surface method was found that combinations of alkali–surfactant affected the pasting properties and syneresis of starch. Isolated starches presented an advance in peak time and higher values of peak viscosity, breakdown, and initial pasting temperature in comparison with control. A wide range of peak viscosity (4360–7030 cP) could be obtained by selecting a convenient steeping condition. The freeze–thaw stability of starch gels was dependent of surfactant level. These results can be used to improve the manufacture and the selection criteria of rice starch with desirable properties. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim |
| author |
Tolaba, Marcela Patricia |
| author_facet |
Tolaba, Marcela Patricia |
| author_sort |
Tolaba, Marcela Patricia |
| title |
High-impact wet-milling: Effects of steeping conditions on rice starch attributes |
| title_short |
High-impact wet-milling: Effects of steeping conditions on rice starch attributes |
| title_full |
High-impact wet-milling: Effects of steeping conditions on rice starch attributes |
| title_fullStr |
High-impact wet-milling: Effects of steeping conditions on rice starch attributes |
| title_full_unstemmed |
High-impact wet-milling: Effects of steeping conditions on rice starch attributes |
| title_sort |
high-impact wet-milling: effects of steeping conditions on rice starch attributes |
| publishDate |
2016 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1095_Loubes http://hdl.handle.net/20.500.12110/paper_00389056_v68_n11-12_p1095_Loubes |
| work_keys_str_mv |
AT tolabamarcelapatricia highimpactwetmillingeffectsofsteepingconditionsonricestarchattributes |
| _version_ |
1768544995730522112 |