Effect of ball-milling on the physicochemical properties of maize starch

Biotechnology Reports

Elfalleh Walid¹  Lin Li²  Jie Cui²  Shenghua He²  Ying Ma²  Yibing Qin³ 

[1] Institut des Régions Arides de Médenine, Laboratoire d'Aridoculture et Cultures Oasiennes, 4119, Tunisia;School of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China;Shanghai Entry-Exit Inspections and Quarantine Bureau, Shanghai 200135, China;

关键词: Ball-milling;    Maize starch;    Physicochemical properties;   

DOI  :  10.1016/j.btre.2014.06.004

来源: DOAJ

【 摘 要 】

The effect of ball-milling on physicochemical properties of maize starch was evaluated. Results found that the cold water solubility (CWS) of maize starch was positively correlated with the time of milling up to 3 h. There was no significant influence of using a ceramic pot versus a stainless steel pot on CWS. However, following 5 h of ball-milling CWS increased quite dramatically in the ceramic pot (72.6%) and in the stainless steel pot (70.7%), as compared to the untreated maize starches (2.9%). In addition, as CWS increased, the regions of amorphism enlarged at the expense of the crystalline regions, resulting in a change from the native starch state (oval with a smooth surface) to having more of a rough, abrasive surface. Finally, the transparency of the starch increased as CWS increased and that the syneresis of freeze–thawed ball-milled maize starch also increased with an increase in the number of freeze–thaw cycles.

【 授权许可】

Unknown