Flow behavior and syneresis of ball milled rice starch and their correlations with starch structure
The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity rati...
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Argentina |
| Recursos: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/181176 |
| Acesso em linha: | http://hdl.handle.net/11336/181176 |
| Access Level: | acceso abierto |
| Palavra-chave: | BALL MILLING FT-IR SPECTROSCOPY PSEUDOPLASTIC BEHAVIOR RICE STARCH STARCH STRUCTURE VISCOSITY https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Resumo: | The effects of milling energy (0.26–4.08 kJ/g) on starch structure, flow behavior and syneresis of starch dispersions (4–8% w/v) were investigated. Crystallinity loss of starch (XRD analysis) during milling could be mathematically related with the increase of 1047 cm−1/1022 cm−1 FT-IR intensity ratio (Ri) and it was also reflected by the changes in the shape and surface roughness of starch granules (SEM micrographs). Starch dispersions showed a Newtonian or pseudoplastic flow pattern dependent on starch concentration and milling energy. Consistency of starch dispersions (4 and 6%) remained constant during refrigerated storage only for severely milled starch. Syneresis diminished with increasing milling energy and starch concentration; it could be minimized (4% and 4.08 kJ/g) or completely eliminated (8% and 1.04 kJ/g). Significant correlations of Ri with consistency index and syneresis were found. Ball milling notably improved the suitability of starch as an ingredient in fluid or viscous foodstuffs. |
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