Effect of Acid Hydrolysis and Ball Milling on Porous Corn Starch

Abstract

Porous corn starch from glucoamylase hydrolysis of native corn starch was examined before and after cross‐linking, acid hydrolysis and dry ball milling. Cross‐linking does not significantly change the crystallinity, water absorption or gelatinisation properties but acid hydrolysis at 60°C increases, proportionately, crystallinity and water absorption capacity and decreases moisture adsorption at humidities less than 80%, in comparison to untreated porous corn starch. Highly crystalline porous starch has a fragile granule structure. Ball milling destroys crystallinity in both normal, porous, and cross‐linked or partially hydrolyzed starches. Particle sizes of 1–2m are obtained by milling dry starches for 48 h. Water absorption for milled starches is more than 200% (weight water/weight starch d.b.). Viscosities of these products were significantly reduced at high temperatures. Products formed stable gels in 25–30% dispersions in cold water.

Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

“…The starch granules contained more defects or weak points, allowing fracture and breakage into smaller particle sizes. The results are in agreement with earlier reports on acid hydrolysis and ball milling of corn starch (Niemann & Whistler, 1992). Jane et al (1992) reported that the particle size after ball milling was proportional to the average starch molecular size of the samples.…”

“…This technique has been widely used to produce compact dusts, amorphous compounds, and metallic compound alloys (Gilman & Nix, 1981;Glade & Thandhani, 1995;Maurice & Courtney, 1990), as well as in the preparation of emulsions such as paints, inks and pharmaceuticals products, and the extraction of DNA and other nucleic acids from seeds for genetic analyses (Rao & Tattiyakul, 1999;Spex, 2001). Jane, Shen, Wang, and Maningat (1992) and Niemann and Whistler (1992) used a Hi-Energy Mill to reduce the particle size of corn starch similar to rice, wheat and others. observed that when wheat starch was ball milled, was obtained various levels of damaged starch.…”

Physical Modification of Food Starch Functionalities

“…However, the iodine-binding capacity (and apparent AM content based on iodine binding) increased upon ball milling of barley starch (Stark & Yin 1986). Niemann & Whistler (1992) increased the water sorption capacity and reduced the particle size of corn starch rather quickly by ball milling porous starch. Jane et al (1992) treated corn starch with HCl (in both water and ethanol) prior to ball milling and obtained particle sizes of 0.94-2.20 μm.…”

Corn porous starch: Preparation, characterization and adsorption property

“…To overcome these shortcomings, various modified starch have been developed to obtain high surface areas and pore volumes. Porous starch is one such material which has received significant attention in recent years [3,4].…”