title: [Effects of dynamic high-pressure microfluidization on the structure of waxy rice starch].
abstract: The effects of dynamic ultra high-pressure microfluidization on the structure of waxy rice starch solutions (6%) were analyzed using SEM, UV-Vis spectra, polarized light microscopy, and X-ray diffraction spectra. The results showed that: SEM graphs demonstrated that the crystal structure of waxy rice starch under different pressure treatment was destroyed with different degrees and impacted into flake up to 160 MPa; from the ultraviolet-visible spectrum we know the reduction in the blue iodine value and the decrease in the amylopectin content, which illustrated that the structure of waxy rice starch was fractured; polarized microscopic images showed that the polarization crosses of starch molecules became misty with the pressure increasing, and most of starch molecules lost polarization cross when the pressure reached 160 MPa; X-ray diffraction spectra indicated that relative crystallinity began to decline at 120 MPa with pressure treatment, and the decreased amplitude was slightly lower.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. tuzc_mail@yahoo.com.cn
authors.forename: Zong-Cai
authors.initials: ZC
authors.lastname: Tu
authors.forename: Xiu-Mei
authors.initials: XM
authors.lastname: Zhu
authors.forename: Gang
authors.initials: G
authors.lastname: Chen
authors.forename: Hui
authors.initials: H
authors.lastname: Wang
authors.forename: Bo
authors.initials: B
authors.lastname: Zhang
authors.forename: Xiao-Qin
authors.initials: XQ
authors.lastname: Huang
authors.forename: Zhi
authors.initials: Z
authors.lastname: Li
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D046210:Microfluidic Analytical Techniques; D012275:Oryza / Q000737:chemistry*; D011312:Pressure; D013213:Starch / Q000737:chemistry*; D014961:X-Ray Diffraction
chemical_list: D013213:Starch; D000687:Amylopectin