Structural Change of Potato Starch Granules by Ball‐mill Treatment

Abstract

Molecular change of potato starch granule by ball‐mill treatment was investigated. Starch granule still retained its whole figure after 320h, treatment, but its surface changed extremely rough. Water absorption activity extremely increased by 10h treatment. Amylase susceptivity of starch increased according to treatment time. X‐ray diffraction pattern lost its peak and enthalpy on DSC decreased 70% after 20h treatment. Iodine color reaction value decreased 30% and λ max shifted hypso‐chromic 15nm in the both cases of debranched and non‐debranched samples after 20h treatment, and this indicates amylose was also degraded by the treatment. However, the peak of amylose decreased 10% and the peak of amylopectin decreased 10% on each GPC of branched and non‐debranched samples after 20h treatment. GPC (Toyopearl HW‐65) of 320h treated sample shows only one peak, but its debranched sample shows similar pattern to that of non‐treated sample on HPAEC. 13C‐solid state NMR spectra suggest that total disruption frequency is fairly low after long this treatment.

Preparation and structural properties of small‐particle cassava starch

“…8 During mechanical treatment, heat can be generated as the mechanical energy is transformed, and this heat can induce partial starch gelatinisation. 31 Partial loss of the ordered structure and crystallinity of ball-milled starch is then likely, the degree being dependent on the milling conditions. No degradation of macromolecules occurs, indicating that the physical forces can only disrupt the hydrogen bonds in the ordered structure, but not the glycosidic linkages (Fig 10).…”

Cryo-milling of starch granules leads to differential effects on molecular size and conformation

“…covalent and hydrogen bonds between AP clusters in crystalline regions resulting in gelatinisation of starch granules on subsequent hydration (Morrison, Tester, & Gidley, 1994;. Ball-milled starch granules are less birefringent than native starch granules with reduction in crystallinity, number of double helices, and gelatinisation enthalpy, suggesting that semi-crystalline granules are progressively converted into an amorphous state (Chen, Lii, & Lu, 2003;Huang, Lu, Li, & Tong, 2007;Tamaki, Hisamatsu, Teranishi, & Yamada, 1997;Tamaki, Hisamatsu, Teranishi, Adachi, & Yamada, 1998;Tester, 1997). Waxy starch granules are damaged more easily than normal starch granules (Tester, 1997), probably because amylose in the amorphous regions of non-waxy starches acts as a shock absorber and provides a cushioning effect limiting amylopectin breakdown during milling (Han, Campanella, Mix, & Hamaker, 2002).…”

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

“…In the fields of polymer science and metallurgy, mechanical operation of ball milling is known to lead to glass formation of materials (Elliott, 1990). Ball milling has also been applied to starch for conversion of its physico-chemical properties Tester et al, 1994;Yamada et al, 1997;Tamaki et al, 1997). With ball milling of semi-crystalline native starch, the crystalline region is destroyed, leading to slight depolymerization and an increase in the amorphous structure.…”