Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties
The modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallinity, and short-range order) and physicochemical pro...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| author | Xiaohong He Zhimeng Yang Xufeng Wang Zhou Xu Yunhui Cheng Wei Liu Chengmei Liu Jun Chen |
| author_facet | Xiaohong He Zhimeng Yang Xufeng Wang Zhou Xu Yunhui Cheng Wei Liu Chengmei Liu Jun Chen |
| author_sort | Xiaohong He |
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| description | The modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallinity, and short-range order) and physicochemical properties (thermal, pasting, and rheological properties) of rice starch. Scanning electron microscopy (SEM) analysis revealed that ISM treatment induced the aggregation of starch granules, leading to an increase in particle size. Furthermore, ISM treatment resulted in starch damage, as evidenced by an increase in the damaged starch content from 4.25% to 17.99%. X-ray diffraction (XRD) analysis found that the relative crystallinity decreased from 29.01% to 20.74%, and Fourier-transform infrared (FTIR) spectroscopy implied that the absorbance ratio of 1047 cm<sup>−1</sup>/1022 cm<sup>−1</sup> decreased from 0.88 to 0.73, indicating the disorganization of long-range crystalline structure and short-range ordered structure. Differential scanning calorimetry analysis demonstrated that ISM treatment reduced the gelatinization enthalpy of rice starch, with a gelatinization degree reaching 31.39%. Rapid visco analyzer (RVA) measurements indicated that ISM treatment increased the pasting viscosity of rice starch. However, the effect of ISM treatment on the dynamic rheological properties was minimal, with a slight enhancement in the loss modulus, while in-shear structural recovery rheology showed no significant impact on the ability of starch gels to recover their original structure. These results suggested that ISM technology effectively modified rice starch, leading to a disrupted structure, increased viscosity, and preserved gel network structure. This approach offers a novel strategy for the application of industry-scale microfluidizers in the development of rice-based products. |
| format | Article |
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| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-c8ea9f1c4d904e7ab4d22cf10bceb78f2025-06-25T13:50:43ZengMDPI AGFoods2304-81582025-06-011412206710.3390/foods14122067Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical PropertiesXiaohong He0Zhimeng Yang1Xufeng Wang2Zhou Xu3Yunhui Cheng4Wei Liu5Chengmei Liu6Jun Chen7School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, ChinaThe modification effects of industry-scale microfluidizer (ISM) technology on small-sized rice starch remain unknown. This study systematically evaluated the effects of ISM treatment on the structural characteristics (granular morphology, crystallinity, and short-range order) and physicochemical properties (thermal, pasting, and rheological properties) of rice starch. Scanning electron microscopy (SEM) analysis revealed that ISM treatment induced the aggregation of starch granules, leading to an increase in particle size. Furthermore, ISM treatment resulted in starch damage, as evidenced by an increase in the damaged starch content from 4.25% to 17.99%. X-ray diffraction (XRD) analysis found that the relative crystallinity decreased from 29.01% to 20.74%, and Fourier-transform infrared (FTIR) spectroscopy implied that the absorbance ratio of 1047 cm<sup>−1</sup>/1022 cm<sup>−1</sup> decreased from 0.88 to 0.73, indicating the disorganization of long-range crystalline structure and short-range ordered structure. Differential scanning calorimetry analysis demonstrated that ISM treatment reduced the gelatinization enthalpy of rice starch, with a gelatinization degree reaching 31.39%. Rapid visco analyzer (RVA) measurements indicated that ISM treatment increased the pasting viscosity of rice starch. However, the effect of ISM treatment on the dynamic rheological properties was minimal, with a slight enhancement in the loss modulus, while in-shear structural recovery rheology showed no significant impact on the ability of starch gels to recover their original structure. These results suggested that ISM technology effectively modified rice starch, leading to a disrupted structure, increased viscosity, and preserved gel network structure. This approach offers a novel strategy for the application of industry-scale microfluidizers in the development of rice-based products.https://www.mdpi.com/2304-8158/14/12/2067rice starchmodificationindustry-scale microfluidizerstructurephysico-chemical properties |
| spellingShingle | Xiaohong He Zhimeng Yang Xufeng Wang Zhou Xu Yunhui Cheng Wei Liu Chengmei Liu Jun Chen Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties Foods rice starch modification industry-scale microfluidizer structure physico-chemical properties |
| title | Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties |
| title_full | Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties |
| title_fullStr | Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties |
| title_full_unstemmed | Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties |
| title_short | Exploring the Potential of an Industry-Scale Microfluidizer for Modifying Rice Starch: Multi-Layer Structures and Physicochemical Properties |
| title_sort | exploring the potential of an industry scale microfluidizer for modifying rice starch multi layer structures and physicochemical properties |
| topic | rice starch modification industry-scale microfluidizer structure physico-chemical properties |
| url | https://www.mdpi.com/2304-8158/14/12/2067 |
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