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Abstract:

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

Registro:

Documento: Artículo
Título:High-impact wet-milling: Effects of steeping conditions on rice starch attributes
Autor:Loubes, M.A.; Barrera, G.N.; Tolaba, M.P.
Filiación:Faculty of Exact and Natural Sciences, Department of Industry, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
Faculty of Agricultural Sciences, National University of Córdoba (UNC), Córdoba, Argentina
Science and Food Technology Institute (ICTA, UNC-CONICET), Córdoba, Argentina
Palabras clave: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
Año:2016
Volumen:68
Número:11-12
Página de inicio:1095
Página de fin:1102
DOI: http://dx.doi.org/10.1002/star.201600092
Título revista:Starch/Staerke
Título revista abreviado:starch
ISSN:00389056
CODEN:STARD
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1095_Loubes

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Citas:

---------- APA ----------
Loubes, M.A., Barrera, G.N. & Tolaba, M.P. (2016) . High-impact wet-milling: Effects of steeping conditions on rice starch attributes. Starch/Staerke, 68(11-12), 1095-1102.
http://dx.doi.org/10.1002/star.201600092
---------- CHICAGO ----------
Loubes, M.A., Barrera, G.N., Tolaba, M.P. "High-impact wet-milling: Effects of steeping conditions on rice starch attributes" . Starch/Staerke 68, no. 11-12 (2016) : 1095-1102.
http://dx.doi.org/10.1002/star.201600092
---------- MLA ----------
Loubes, M.A., Barrera, G.N., Tolaba, M.P. "High-impact wet-milling: Effects of steeping conditions on rice starch attributes" . Starch/Staerke, vol. 68, no. 11-12, 2016, pp. 1095-1102.
http://dx.doi.org/10.1002/star.201600092
---------- VANCOUVER ----------
Loubes, M.A., Barrera, G.N., Tolaba, M.P. High-impact wet-milling: Effects of steeping conditions on rice starch attributes. starch. 2016;68(11-12):1095-1102.
http://dx.doi.org/10.1002/star.201600092