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• W2898850803 endingPage "e13764" @default.
• W2898850803 startingPage "e13764" @default.
• W2898850803 abstract "A suspension of rice amylose was subjected to dynamic high-pressure microfluidization (DHPM) at 60, 100, 140, and 180 MPa and the effect on the microstructure and particle characteristics was investigated. After DHPM treatment, more hollows and grooves were found in the surface of the rice amylose and the particle size decreased and became uniform with an increase in pressure, which increased the specific surface area. DHPM treatment at above 100 MPa was sufficient to cause the complete destruction of the crystalline structure of rice amylose. We proposed a hypothesis of the mechanism, namely, that a decrease in particle size and puffing of granules both occurred after DHPM treatment to yield a uniform and homogeneous system. Moreover, complex DHPM forces could modify the structure and the interaction between amylose and other molecules, playing an important role in some functional properties of amylose. Practical applications Rice is one of the most important staple food in China. Its main component is rice amylose. In this study, the structure and morphology of rice amylose treated by DHPM were analyzed. The results are helpful to understand the mechanism of the modification of amylose induced by DHPM and contribute for us to explain our previous studies of the effect of DHPM on physicochemical and functional properties of rice amylose. Meanwhile, it can also provide theoretical support for starch modification." @default.
• W2898850803 created "2018-11-09" @default.
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• W2898850803 date "2018-10-01" @default.
• W2898850803 modified "2023-10-16" @default.
• W2898850803 title "Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification" @default.
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• W2898850803 doi "https://doi.org/10.1111/jfpp.13764" @default.
• W2898850803 hasPublicationYear "2018" @default.
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