Relationship between enthalpy relaxation and water sorption of ball-milled potato starch

Anzai, Mayumi; Hagiwara, Takaaki; Watanabe, Manabu; Komiyama, Jiro; Suzuki, Toru

doi:10.1016/j.jfoodeng.2010.11.025

Cited by 28 publications

(16 citation statements)

References 31 publications

(26 reference statements)

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“…These results explain the degradation of the crystalline region of the starches, as well as the consequent increase of amorphous areas. Similar results were reported by other researchers 3, 6, 8. The Peruvian carrot starch was more affected, and after 32 h of ball milling, most of the peaks in the diffractogram had disappeared.…”

Section: Resultssupporting

confidence: 90%

“…5B, a, b). Anzai et al 8 and Kim et al 9 have also reported this thermal event and described it as being the transition from the glassy state of the starch to rubbery state. The second scan confirmed this transition for all samples, and the milling time did not significantly alter the T g .…”

Section: Resultsmentioning

confidence: 85%

“…The ball mill uses friction, collision, shock, shearing, and other mechanical action to modify the crystalline structure and consequently the physicochemical properties of starch granules 5, resulting in gradated changes to molecular structure, crystalline structure, water solubility, thermal characteristics, morphological characteristics, and digestibility of starches 5–7. In this process, the crystalline region is degraded, and the amorphous area increases, even when the process occurs at room temperature and in dry conditions 8.…”

Section: Introductionmentioning

confidence: 99%

“…Ball milling converts the semi‐crystalline state of starch to an amorphous state 8–10. Glass transition temperature ( T g ) is an important property of amorphous polymers and may provide a better understanding of their structural alterations 8. Kim et al 9 reported that ball milling can modify the amorphous state as a result of starch relaxation.…”

Section: Introductionmentioning

confidence: 99%

“…The effect of the ball milling on the structural and physicochemical properties of corn 2, 7, 16, potato 7, 8, 17, cassava 3, 6, and rice 4, 18 starches has been investigated in numerous studies. This treatment has also been used alone or in combination with chemical treatments 3 and at different levels of moisture 7, 19.…”

Section: Introductionmentioning

confidence: 99%

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Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

2012

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Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC‐PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α‐(1 → 6) linkages of the starch molecules after treatment. X‐ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

2012

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Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder

Wang

Chang

Kong

et al. 2018

Food Science & Nutrition

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The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water‐holding capacity from 390% to 226% and the increasing oil‐binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.

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

et al. 2015

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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.

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Relationship between enthalpy relaxation and water sorption of ball-milled potato starch

Cited by 28 publications

References 31 publications

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas) protein powder

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

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