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

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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.

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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。

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Starch

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