Effect of wet ball milling on physicochemical properties and crosslinking reaction performance of corn starch

Abstract

Corn starch was physically modified with a ball mill in ethanol. The effect of ball-milling treatment on particle morphology, particle size distribution, crystalline structure, and pasting property was examined by means of scanning electron microscopy (SEM), laser diffractometer, X-ray diffraction (XRD), and rapid viscosity analyzer (RVA). In addition, the ball-milling effect on crosslinking performance of corn starch was also investigated. It was observed that the milled starch granules lost surface smoothness at high milling loads (25 and 30 g), while some granules were squashed at low milling loads (15 and 20 g). As milling load decreased from 30 to 15 g, the milled starch showed increase in volume average diameter (D[4,3]) from 13.49 to 15.45 mm. The crystalline structure of starch was partly destroyed by the milling. The pasting temperature and peak viscosity of milled starch decreased with decreasing milling load. The starch samples show improvement in crosslinking process following ball-milling treatment as indicated by increased phosphorus content.

Effect of Acid-Alcohol Treatment on Physicochemical Properties of Ball-Milled Potato Starches

“…Lin et al also found the same result for potato starch after 15 days of acid‐alcohol treatment. Samples PS1.5 and PS3 granules showed pie shapes and some granules displayed a few small fissures on the surface, which was in agreement with the previous researches reporting the shape of starch granules treated by ball milling . For the samples PS1.5 and PS3 after 8 days of treatment, small fissures became more obvious and cavity presented inside the starch granule (Figure B2), which was in accordance with the results observed by optical microscope.…”

“…Hence, the modification of native starch is necessary to provide adequate functional and physicochemical properties. As a safe and economical physical method, ball milling is widely used to modify starch . The crystallinity degree of starch granules is significant changed under the action of combined shear, friction and collision in the ball milling process .…”

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

“…The mechanical resistance and high energy during milling induced damage to the crystalline structure of starch, increasing the amorphous region and reducing the RC, as observed by Oliveira et al . and Zhang et al …”

“…The reduction in RC was more pronounced for the double modification. The damage to the starch structure may be converting it into non‐crystalline states . A decrease in the crystallinity of starch corroborated the decrease in enthalpy (Table ).…”

“…In relation to the changes caused, it is known that the treatment by ball milling destroys the granular structure of starch due to collision, shear, and friction generated during the process . Thus, it has been applied in four ways: 1) as a single physical modification process, 2) as a post‐treatment of partial hydrolysis of the starch granule, improving the grinding efficiency, 3) as a pre‐treatment for chemical modifications of starch in order to improve the reaction efficiency, and 4) together with the chemical modification …”