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《Food Science》 2007-06
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Study on Physico-chemical Properties and Estimated Glycemic Score of Ball-milled Rice Starches

WANG Lan,ZHANG Yun,WU Jia,ZHAO Si-ming,XIE Bi-jun (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)  
Morphological, crystallinity and thermal properties of ball milled rice starches, with varying different milling time were studied. The granular size of ball-milled rice starch, assayed with scanning electron microscope, became evener and smaller. The starch crystal structure were disrupted, while the amorphous structure enhanced after being ball milled. After ball milling, the thermal properties of starch differed significantly: endothermic peak disappeared and starches were gelatinized at ambient temperature. The resistant starch contents remarkably decrease and the digestible starch increases. Starch hydrolysis rate tends to be nonsignificant but the glycemia index becomes higher than the native starch for ball-milled starch at 12 h milling time.
【Fund】: 国家“863”计划资助项目(2002AA2Z4181)
【CateGory Index】: TS235.1
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