Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches

Abstract

In this study, microemulsion cross-linking treatment was used on food grade potato and maize starches for preparing micro starch particles. Laser diffraction technique was introduced to measure the particle size characteristics, including the median particle diameter (d 50 ), surface area mean diameter D [3, 2], volume mean diameter D [4, 3] and specific surface area of micro potato and maize starch particles. The volume distributions and number distributions were also analyzed using Mastersizer 2000 Software. The d 50 , D [3, 2], D [4, 3] of the potato starch granules were reduced significantly (p < 0.05) after the microemulsion cross-linking reaction and ball-milling treatment. However, the microemulsion cross-linking treatment did not produce significant changes in the particle size characteristics of the maize starch samples.

Effects of pulsed electric fields (PEF) treatment on the properties of corn starch

“…The special surface area (SSA) was calculated as (Zhou et al, 2006) SSA = 6/d 3,2 , where d 3,2 is the area mean diameter (Sauter diameter) of corn starch samples.…”

Effects of pulsed electric fields (PEF) treatment on physicochemical properties of potato starch

“…The criterions d(0.1), d(0.5), and d(0.9) were the particle sizes at which 10%, 50%, and 90% of all the particles by volume were smaller, respectively. The special surface area (SSA) was calculated as (Zhou et al, 2006): SSA = 6/d 3,2 , where d 3,2 is the area mean diameter (Sauter diameter) of potato starch samples.…”

Effect of high-pressure homogenization on the structure and thermal properties of maize starch

“…The refractive indices of anhydrous alcohol and the starch used were 1.32 and 1.53, respectively. The absorbance of starch granules was taken as 0.1 (Singh et al, 2006;Zhou et al, 2006).…”

“…The special surface area (SSA) was calculated as (Zhou et al, 2006): SSA = 6/ d 3,2 , where d 3,2 is the area mean diameter (Sauter diameter) of maize starch samples.…”