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Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches
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Tan, Xiaoyan, Zhang, Binjia, Chen, Ling, Li, Xiaoxi, Li, Lin and Xie, Fengwei (2015) Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches. Innovative Food Science & Emerging Technologies, 30 . pp. 198-207. doi:10.1016/j.ifset.2015.03.013 ISSN 1466-8564.
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WRAP-Effect-planetary-ball-milling-structures-pasting-properties-Xie-2015.pdf - Accepted Version - Requires a PDF viewer. Download (1624Kb) | Preview |
Official URL: http://dx.doi.org/10.1016/j.ifset.2015.03.013
Abstract
Waxy and high-amylose cornstarches were mechanically modified, and the effects of planetary ball-milling treatment on the multi-scale structures and pasting properties of these cornstarches were investigated. The ball-milling could hardly change the structures and properties of high-amylose cornstarch but result in distinct changes to that of waxy cornstarch. With the thicker semi-crystalline lamellae, larger crystalline amylopectin lamellae, thinner amorphous amylopectin lamellae and more structural rigidity amylose amorphous background region, high-amylose cornstarch showed high resistance to the mechanical disruption during the planetary ball-milling treatment. Consistent with the structural changes, the paste properties of high-amylose starch has negligible changes, but the treated waxy cornstarch showed a reduced pasting temperature and paste viscosity, increased pasting stability and a reduced tendency to retrogradation. The results suggest that planetary ball-milling could be a potential physical method to obtain starch products with relatively low viscosity at high concentration and enhanced pasting stability.
Item Type: | Journal Article | ||||||||||||||||||||||||
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Subjects: | T Technology > TJ Mechanical engineering and machinery T Technology > TP Chemical technology |
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Divisions: | Faculty of Science, Engineering and Medicine > Engineering > Engineering | ||||||||||||||||||||||||
Library of Congress Subject Headings (LCSH): | Cornstarch -- Structure, Ball mills | ||||||||||||||||||||||||
Journal or Publication Title: | Innovative Food Science & Emerging Technologies | ||||||||||||||||||||||||
Publisher: | Elsevier | ||||||||||||||||||||||||
ISSN: | 1466-8564 | ||||||||||||||||||||||||
Official Date: | August 2015 | ||||||||||||||||||||||||
Dates: |
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Volume: | 30 | ||||||||||||||||||||||||
Page Range: | pp. 198-207 | ||||||||||||||||||||||||
DOI: | 10.1016/j.ifset.2015.03.013 | ||||||||||||||||||||||||
Status: | Peer Reviewed | ||||||||||||||||||||||||
Publication Status: | Published | ||||||||||||||||||||||||
Access rights to Published version: | Restricted or Subscription Access | ||||||||||||||||||||||||
Date of first compliant deposit: | 11 March 2019 | ||||||||||||||||||||||||
Date of first compliant Open Access: | 11 March 2019 | ||||||||||||||||||||||||
RIOXX Funder/Project Grant: |
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