Particle size heterogeneity in milled barley and sorghum grains: Effects on physico-chemical properties and starch digestibility

The average particle size of ground grains is known to influence properties related to processing (e.g. water absorption and solubility) and nutritional value (e.g. starch digestion rate) of human foods and animal feeds. The purpose of this study was to identify the contributions made by individual size fractions of hammer-milled barley and sorghum grains to average bulk compositional, hydration, rheological, and enzyme susceptibility properties. Barley and sorghum grains were each hammer-milled through a 4 mm screen and subsequently fractionated on a set of eight sieves ranging from 0.125 mm to 2.8 mm. Individual fractions were characterised for (1) starch, aNDF, and water content, (2) water absorption index (WAI) and water solubility index (WSI), (3) viscosity profile during cooking and cooling in excess water, and (4) in vitro starch digestibility. Weighted average values based on fraction yields and property values for WAI, WSI, and starch digestibility were not significantly different from values obtained for non-fractionated ground grains of both barley and sorghum. Glucose yields from starch digestion varied about ten-fold between the smallest and largest particle fractions, and WAI and WSI had value ranges of 1.9–2.8 g/g (sorghum), 2.1–4.0 g/g (barley) and 1.3–4.5% (sorghum), 0.7–10.3% (barley), respectively. Viscosity profiles for milled sorghum grain fractions were dominated by starch swelling which became increasingly restricted as particle sizes increased. Viscosity profiles for milled barley grain fractions did not exhibit typical starch-based behaviour and were most likely dominated by soluble fibres. Taken together, the results show that there is considerable potential for designing combinations of hydration, rheological and digestibility properties of ground grains through informed selection of appropriate grains and particle size distributions.     

Structure and performance of fibers prepared from liquefied wood in phenol

The fibers from liquefied wood in phenol (WPFs) were spun by adding hexamethylenetetramine as synthetics and cured by soaking in solution containing hydrochloric acid and formaldehyde as main components. The chemical structure of WPFs remarkably changed from that of liquefied wood was identified by FT-IR spectrometer. WPFs with the average diameter of 27∼42 μm, tensile strength of 230∼356 MPa, and modulus of 15∼31 GPa were obtained using spinning speed of 0.72 μm min⁻¹, hydrochloric acid concentration of 18.5 %, heating rate of 10 °C h⁻¹, and curing time of 4 h. These WPFs showed a high thermal stability and a complex thermal decomposition process by TG(thermogravimetric) analysis. It was also found that the two obvious weight loss temperatures of WPFs were 510°C and 748°C.