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首页> 外文期刊>The Kasetsart Journal >Effect of Dry- and Wet-Milling Processes on Chemical, Physicochemical Properties and Starch Molecular Structures of Rice Starches
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Effect of Dry- and Wet-Milling Processes on Chemical, Physicochemical Properties and Starch Molecular Structures of Rice Starches

机译：干磨和湿磨工艺对大米淀粉化学，理化性质和淀粉分子结构的影响

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摘要

Rice starches from low amylose (Pathum Thani 1), medium amylose (RD 7) and high amylose (Leuang 11) varieties prepared from dry- and wet-milling processes were investigated. Dry-milled rice starches contained significantly (p < 0.05) higher amounts of damaged starch than wet-milled rice starches in all rice varieties. The scanning electron micrographs (SEM) of starch granules confirmed that damaged starches occurred from the dry-milling process more than from the wet-milling process. The enthalpy required to gelatinize dry-milled rice starches (8.11-9.53 J/g) from all rice varieties was significantly (p < 0.05) lower than those of wet-milled rice starches (9.24-12.48 J/g). The peak viscosity (257.75-353.80 RVU) rnand final viscosity (248.64-391.00 RVU) of dry-milled rice starches measured by Rapid Visco Analyser (RVA) were significantly (p < 0.05) lower than those of wet-milled rice starches. Rice starch molecular weight distributions obtained by size-exclusion chromatography with RI and multi-angle laser light scattering detection (SEC-RI-MALLS) showed that dry-milled rice starch samples contained lower amounts of the high molecular weight portion of starch (amylopectin) than wet-milled samples. The molecular weight of both amylopectin from dry-milled rice starches (0.95-1.7 x 10~7 Da) was lower than that of wet-milled rice starches (1.11-1.90 x 10~7 Da), suggesting that the dry-milling process caused a higher degree of starch fragmentation than the wet-milling process.
机译：研究了通过干磨和湿磨工艺制备的低直链淀粉（Pathum Thani 1），中直链淀粉（RD 7）和高直链淀粉（Leuang 11）的大米淀粉。在所有水稻品种中，干磨米淀粉所含的受损淀粉量均显着高于（p <0.05）湿磨米淀粉。淀粉颗粒的扫描电子显微照片（SEM）证实，与干法相比，干法研磨产生的淀粉受损更多。使所有大米品种的干磨米淀粉糊化所需的焓（8.11-9.53 J / g）显着（p <0.05）低于湿磨米淀粉（9.24-12.48 J / g）。通过快速粘度分析仪（RVA）测定的干磨米淀粉的峰值粘度（257.75-353.80 RVU）和最终粘度（248.64-391.00 RVU）显着（p <0.05）低于湿磨米淀粉的峰值（p <0.05）。通过具有RI的尺寸排阻色谱和多角度激光散射检测（SEC-RI-MALLS）获得的大米淀粉分子量分布表明，干磨的大米淀粉样品中淀粉（支链淀粉）的高分子量部分含量较低。比湿磨样品。干磨米淀粉中的两种支链淀粉的分子量（0.95-1.7 x 10〜7 Da）均低于湿磨米淀粉（1.11-1.90 x 10〜7 Da）的分子量，表明干磨过程引起的淀粉破碎程度高于湿磨过程。

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