Physicochemical Property Changes in Wheat Starch by Ultra-fine Pulverization
2011
Kim, H.S., Dankook University, Cheonan, Republic of Korea | Han, M.R., Hyejeon College, Hongseong, Republic of Korea | Kim, A.J., Hyejeon College, Hongseong, Republic of Korea | Kim, M.H., Dankook University, Cheonan, Republic of Korea
This study was performed to analyze the effects of ultrafine pulverization (UFP) on the physicochemical properties of wheat starch (WS) using a high impact planetary mill. The average diameter and specific surface area of the WS was decreased from 15.15 to 9.10 ㎛ and from 1.043 to 1.994 ㎡/g, respectively, throughout UFP. UFP significantly increased damaged starch content from 17.5 to 83.7%. The pulverized wheat starch (PWS) had higher swelling power, solubility, and transmittance values than WS between a temperature range of 50 and 90℃. X-Ray diffractograms revealed WS had an A-type pattern, which disappeared in PWS which showed a broad V-type pattern. The rapid visco analyzer (RVA) characteristics, peak viscosity, break down, and set back of WS were absent in PWS and flattened viscosity was shown. In differential scanning calorimetry (DSC) curves, peak temperature (T∧p), and gelatinization enthalpy (ΔE) were decreased in PWS compared to WS. The enzymatic (α-amylase) digestibilities of WC and PWS were 67.4 and 75.2%, respectively.
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