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《Cereal & Feed Industry》 2008-10
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Studies on Physicochemical Properties and Reaction Activity Rice Starch milled by a refrigerated Ball Mill

The rice starch was treated in the high-frequency vibratory refrigerative ball mill for certain period of time,thus the rice starch samples with different refrigerative ball-milling treatment times were taken.The study focused on how the treatment affected the physicochemical properties and reaction activity of the rice starch by using Brabender Amylograph and other chemical analysis methods.The results showed that being treated under mechanical force for a long time,the gelatinization property of rice starch was greatly changed,and the starch became non-gelatinization.The adsorption ability and water-combining ability of the rice starch were strengthened,the moisture absorption,solubility and swelling capacity of the rice starch increased;the reaction activity was enhanced,the enzymatic hydrolysis rate was fastened;the iodine-combining ability decreased and the blue value went down.
【CateGory Index】: TS231
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