Structure and Physicochemical Properties of Resistant Starch III with Different Milling Methods

Starch Pub Date : 2024-03-29 DOI:10.1002/star.202300261

Yunjie Wang, Xiaofeng Wang, Zhengzong Wu, Haibo Zhao, Pengfei Liu, Kuidong Zhang, Bin Yu, Bo Cui

{"title":"Structure and Physicochemical Properties of Resistant Starch III with Different Milling Methods","authors":"Yunjie Wang, Xiaofeng Wang, Zhengzong Wu, Haibo Zhao, Pengfei Liu, Kuidong Zhang, Bin Yu, Bo Cui","doi":"10.1002/star.202300261","DOIUrl":null,"url":null,"abstract":"The preparation process of resistant starch III (RS3) has attracted widespread attention, but its milling method is often overlooked. This study examines two milling methods for RS3: shear milling (SM) and vibration milling (VM). Manual milling (MM) is used as a control. The particle size, morphology, crystallinity, gelatinization characteristics, and in vitro digestibility of milled RS3 are analyzed. The particle size of the VM-samples ranged from 71.92 to 107.69 µm, which is lower than SM-samples. Scanning electron microscopy shows that SM-RS3 appears as pellets, while VM-RS3 is mostly coarse flakes. From the results of RVA and DSC, VM destroys more starch than SM. The crystallization peak of VM-samples disappears, and the retention of SM-samples is well. The values of R 1047/1022 and R 995/1022 cm<sup>−1</sup> indicate that the crystal order and double helix structure of RS3 are destroyed after multiple VM shocked compared with SM. In vitro digestion experiment, resistant starch content of SM-samples is about 30%, while VM-samples are much less than SM. These findings suggest that the choice of milling methods has a significant impact on the structure and physicochemical characteristics of RS3, and it is an important step in preparing RS3.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Starch","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/star.202300261","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

The preparation process of resistant starch III (RS3) has attracted widespread attention, but its milling method is often overlooked. This study examines two milling methods for RS3: shear milling (SM) and vibration milling (VM). Manual milling (MM) is used as a control. The particle size, morphology, crystallinity, gelatinization characteristics, and in vitro digestibility of milled RS3 are analyzed. The particle size of the VM-samples ranged from 71.92 to 107.69 µm, which is lower than SM-samples. Scanning electron microscopy shows that SM-RS3 appears as pellets, while VM-RS3 is mostly coarse flakes. From the results of RVA and DSC, VM destroys more starch than SM. The crystallization peak of VM-samples disappears, and the retention of SM-samples is well. The values of R 1047/1022 and R 995/1022 cm⁻¹ indicate that the crystal order and double helix structure of RS3 are destroyed after multiple VM shocked compared with SM. In vitro digestion experiment, resistant starch content of SM-samples is about 30%, while VM-samples are much less than SM. These findings suggest that the choice of milling methods has a significant impact on the structure and physicochemical characteristics of RS3, and it is an important step in preparing RS3.

Abstract Image

查看原文本刊更多论文

不同研磨方法下抗性淀粉 III 的结构和理化性质

抗性淀粉 III（RS3）的制备工艺已引起广泛关注，但其研磨方法往往被忽视。本研究探讨了 RS3 的两种研磨方法：剪切研磨（SM）和振动研磨（VM）。手动研磨 (MM) 作为对照。研究分析了研磨 RS3 的粒度、形态、结晶度、糊化特性和体外消化率。VM 样品的粒度在 71.92 至 107.69 微米之间，低于 SM 样品。扫描电子显微镜显示，SM-RS3 呈颗粒状，而 VM-RS3 大多为粗片状。从 RVA 和 DSC 的结果来看，VM 破坏的淀粉比 SM 破坏的淀粉多。VM 样品的结晶峰消失，而 SM 样品的结晶峰保留良好。R 1047/1022 和 R 995/1022 cm-1 的值表明，与 SM 相比，经过多次 VM 震荡后，RS3 的晶序和双螺旋结构被破坏。在体外消化实验中，SM 样品的抗性淀粉含量约为 30%，而 VM 样品的抗性淀粉含量远低于 SM。这些发现表明，研磨方法的选择对 RS3 的结构和理化特性有重要影响，是制备 RS3 的重要步骤。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Starch

自引率

0.00%

发文量