Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding
Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding
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DOI：
10.1094/cchem-03-15-0045-r
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发表时间：
2016-01-01
期刊：
影响因子：
2.4
通讯作者：
Okadome, Hiroshi
中科院分区：
文献类型：
--
作者：
Hossen, Md. Sharif;Sotome, Itaru;Okadome, Hiroshi
比较了湿法亚微米米粉和干磨粗米粉的消化率和水化性能。采用0.3 mm氧化锆微珠在湿式介质磨中连续粉碎24 h，制得了平均粒度为0.6微米的亚微米粉末。溶解度、吸水率指数和膨胀力随着平均粒径的减小而增大，在亚微米面粉中达到最大值。亚微米面粉的淀粉损伤程度较高，没有完整的淀粉颗粒。消化率也随着粒度的减小而增加，亚微米面粉的消化率最高。这些结果表明，湿磨亚微米粉具有与干磨粗粉不同的功能特性。淀粉损伤和吸水指数对消化率的影响比平均粒径对消化率的影响更大。
The digestibility and hydration properties of wet-ground submicron-scale rice flour were compared with those of dry-ground coarser microscale flours. The submicron flour (mean size 0.6 mu m) was produced in a wet-media mill with 0.3 mm zirconia beads by continuous 24 h pulverization. The solubility, water absorption index, and swelling power increased as the mean particle size decreased, reaching maximum values in the submicron flour. Starch damage was high in the submicron flour, with the absence of intact starch granules. The digestibility also increased as the particle size decreased, and it was highest in the submicron flour. These results show that wet-ground submicron rice flour has different functional properties from dry-ground coarser flour. The digestibility was more strongly influenced by starch damage and the water absorption index than by the mean particle size.