Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding.

The multi-scale structures and pasting properties of starch in WWF were investigated after superfine grinding. Five particle size distributions of WWF and their corresponding starch were obtained. The grinding process reduced the particle size of WWF and starch. However, a slight increase of fragments from starch granules was observed with enhanced grinding strength because of the small decrease in starch particle size and the existence of other WWF components that undertook some of shearing force and friction during grinding. A prominent reduction in starch crystallinity was resulted due to the destruction of crystalline structure by grinding. Small-angle X-ray scattering analyses indicated the disordering in starch semi-crystalline lamellae with thinner lamellae thickness. Additionally, the 13 C Nuclear Magnetic Resonance spectra demonstrated the alterations in starch chain conformation by varying peak areas of starch carbons (C1 and C4). Along with these structural changes, Starch pasting characteristics showed substantial variations, indicating decreased viscosities and higher pasting stability. The results suggest that the grinding treatments influenced the structures and pasting properties of starch even at a non-separated state, the changes in starch structures were related to the variations in starch gelatinization characteristics.