Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding
Abstract
Whole polished rice grains were ground using cryogenic and hammer milling to understand the mechanisms of degradation of starch granule structure, whole (branched) molecular structure, and individual branches of the molecules during particle size reduction (grinding). Hammer milling caused greater degradation to starch granules than cryogenic milling when the grains were ground to a similar volume-median diameter. Molecular degradation of starch was not evident in the cryogenically milled flours, but it was observed in the hammer-milled flours with preferential cleavage of longer (amylose) branches. This can be attributed to the increased grain brittleness and fracturability at cryogenic temperatures, reducing the mechanical energy required to diminish the grain size and thus reducing the probability of chain scission. The results indicate, for the first time, that branching, whole molecule, and granule structures of starch can be independently altered by varying grinding conditions, such as grinding force and temperature.
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Removal of the outer bran layer depletes fiber content and decreases dietary texture due to a loss of grain integrity.
“Removal of this outer bran layer not only depletes fiber content but decreases dietary texture due to a loss of grain integrity.”
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- Authors
- Tran, T. T. B., Shelat, K. J., Tang, D., Li, E., Gilbert, R. G., & Hasjim, J.
- Affiliations
- The University of Queensland (AU)
- Corresponding author
- Hasjim, Jovin
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2011-03-23
- Volume
- 59
- Issue
- 8
- Pages
- 3964-3973
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2073362904
- Cited by
- 177
- References
- 35
- Citations by year
- 2026: 17 · 2025: 10 · 2024: 8 · 2023: 11 · 2022: 6 · 2021: 13 · 2020: 18 · 2019: 9 · 2018: 14 · 2017: 14 · 2016: 10 · 2015: 21 · 2014: 12 · 2013: 9 · 2012: 4
- FWCI
- 7.67
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- rice flour, starch degradation, starch granule structure, amylose, starch branching, cryogenic grinding, hammer milling, particle size reduction, chain scission, grinding temperature, grinding force
- MeSH terms
- Flour, Microscopy, Electron, Scanning, Particle Size, Probability, Oryza, Starch, Molecular Structure
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