The effect of ball milling treatment on structure and porosity of maize starch granule

Liu, Tian Yi; Ma, Ying; Yu, Songmin; Shi, John; Xue, Sophia Jun

doi:10.1016/j.ifset.2011.06.009

Cited by 181 publications

(115 citation statements)

References 45 publications

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“…; Liu et al . ). Both the ratio between the bands at 1,047/1,022/cm −1 and 995/1,022/cm −1 have been used to quantify the degree of order in starches.…”

Section: Resultsmentioning

confidence: 97%

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Yang

Luo

et al. 2015

Journal of Food Processing and Preservation

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Normal maize starch combined with lecithin (LEC) was treated at a moisture content of 30% and screw speed of 160 rpm by extrusion processing. Extrusion treatment decreased the X‐ray intensities of maize starch, and the diffraction peak type of extrudates was changed from A to A + V. Extrusion processing increased the gelatinization temperature and decreased the gelatinization enthalpy. A drop in pasting temperature and viscosity of extrudates was found with increasing barrel temperature. Compared with native maize starch, scanning electron micrograph results showed that the surface was rough, distorted and the diameter of extrudate granule became bigger. The Fourier transform infrared analysis indicated that the characteristic peak at 1,734/cm−1 was observed for maize starch LEC extrudates. The forgoing data suggested that the esterification of maize starch with LEC occurred during extrusion processing. This work provided a method for the production of esterified starch with LEC that can be used in the food industry. Practical Applications This research had an objective to study the surface morphology, structure, viscosity and thermal properties. This study provided some basic information required for the production of low‐viscosity starch extrudates using maize starch blended with enhanced technological properties that are comparable with maize starch using lecithin. The starch extrudates have been successfully applied in ice cream and bakery processing. Understanding the formula and extrusion conditions to alter its functionality in puffed ingredients will benefit the food industry and will allow for the expanded use of this ingredient in extrudate maize starch. Understanding of the changes during extrusion processing between maize starch and lecithin is required for necessary processing actions and decisions.

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“…; Liu et al . ). Both the ratio between the bands at 1,047/1,022/cm −1 and 995/1,022/cm −1 have been used to quantify the degree of order in starches.…”

Section: Resultsmentioning

confidence: 97%

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Yang

Luo

et al. 2015

Journal of Food Processing and Preservation

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“…29 It also has been used to change structure of cellulose either in dry or solvent-assisted wet condition. Ball milling in dry condition has been used to increase the amorphous content of celluloses, 30,31 while wet ball milling technique utilizes different solvents to transform cellulose I to cellulose II and noncrystalline cellulose.…”

Section: Introductionmentioning

confidence: 99%

A novel approach for extracting cellulose nanofibers from lignocellulosic biomass by ball milling combined with chemical treatment

Nuruddin¹,

Hosur²,

Uddin³

et al. 2015

J of Applied Polymer Sci

121

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Cellulose nanofibers (CNFs) were isolated from kenaf fibers and wheat straw by formic acid (FA)/acetic acid (AA), peroxyformic acid (PFA)/peroxyacetic acid (PAA), hydrogen peroxide (H 2 O 2 ) treatment; and subsequently through ball milling treatment. Characterization of extracted cellulose and cellulose nanofibers was carried out through Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). TEM images showed that extracted cellulose nanofibers had diameter in the range of 8-100 nm. FTIR and XRD results implied that hemicellulose and lignin were mostly removed from lignocellulosic biomass with an increase in crystallinity, and isolation of cellulose nanofibers was successful. The TGA results showed that decomposition temperature of cellulose nanofibers increased by about 278C when compared with that of untreated lignocellulosic biomass. No significant change was observed in the decomposition temperature of bleached celluloses after ball milling.

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“…Moreover, the process of micronization is dynamic wherein materials fracture, break, and aggregate due to mechanical action (Zhang, Xu, & Li, ). Increased span values with long milling time have been reported after ball‐mill treatment of maize starch granule (Liu et al, ). Nonetheless, surface area of all ball‐milled by‐products was increased, with calyx powders having the largest surface area (0.947 m 2 /g), followed by seed (0.791 m 2 /g) and peel (0.345 m 2 /g).…”

Section: Resultsmentioning

confidence: 93%

Effect of particle size of persimmon by‐product powders on their physicochemical properties and antioxidant activities in porcine patties

Ramachandraiah

Chin

2017

J Food Process Engineering

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This study evaluated the effect of particle size of persimmon seed, peel, and calyx powders on their physicochemical and antioxidant activities in pork patties during storage. Ball‐milling for 24 hr decreased the average median diameter of seed, peel, and calyx powders from 83 to 19 µm, 60 to 35 µm, and 77 to 17 µm, respectively. Micronization affected the bulk densities of all by‐product powders. Total flavonoid content and 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging ability were increased for all ball‐milled by‐products. Incorporation of these superfine powders into pork patties increased the redness value and decreased the yellowness value. However, the superfine powders did not lower thiobarbituric acid reactive substances or peroxide values in pork patties. Therefore, ball‐milled powders are more suitable for improving physicochemical properties of meat products than for increasing their antioxidant activities through reformulation strategy. Practical applications Availability of superior quality powders which promote health and lower production costs are major concerns for meat industries. Understanding of the effect of different particle sizes of ingredient powders on physicochemical and antioxidative activities can be valuable in the meat product reformulation strategy. This could help in designing powders with improved functionality for incorporation in suitable food products

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The effect of ball milling treatment on structure and porosity of maize starch granule

Cited by 181 publications

References 45 publications

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

A novel approach for extracting cellulose nanofibers from lignocellulosic biomass by ball milling combined with chemical treatment

Effect of particle size of persimmon by‐product powders on their physicochemical properties and antioxidant activities in porcine patties

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