Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches

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 and Emerging Technologies, 30 198-207. doi:10.1016/j.ifset.2015.03.013


Author Tan, Xiaoyan
Zhang, Binjia
Chen, Ling
Li, Xiaoxi
Li, Lin
Xie, Fengwei
Title Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches
Journal name Innovative Food Science and Emerging Technologies   Check publisher's open access policy
ISSN 1466-8564
Publication date 2015-08-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.ifset.2015.03.013
Open Access Status Not yet assessed
Volume 30
Start page 198
End page 207
Total pages 10
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Language eng
Subject 1106 Food Science
1600 Chemistry
2209 Industrial and Manufacturing Engineering
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. Industrial relevance Ball-milling is an eco-friendly and cost-effective physical technique which regulates the structure and therefore the physicochemical properties of polymers. Starch is a natural polysaccharide and has been widely used in foods and non-food products. As starch structure plays a key role in determining its properties, it is highly important to ensure a desirable structure and thus properties to be achieved for specific applications. The present study reveals that planetary ball-milling is an attractive technique to alter the multi-scale structures of starch (in particular waxy starch) and therefore its paste properties. In particular, the treatment displayed a reduced pasting temperature and paste viscosity, an enhanced paste stability at different temperatures and a smaller tendency to retrogradation, which makes starch suitable for a wide range of products such as confections, instant desserts and canned and bottled foods. This enables planetary ball-milling to be a potential physical technique to produce starch products with desired paste behaviors and to expand the industrial applications of starch.
Formatted 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.

Industrial relevance

Ball-milling is an eco-friendly and cost-effective physical technique which regulates the structure and therefore the physicochemical properties of polymers. Starch is a natural polysaccharide and has been widely used in foods and non-food products. As starch structure plays a key role in determining its properties, it is highly important to ensure a desirable structure and thus properties to be achieved for specific applications. The present study reveals that planetary ball-milling is an attractive technique to alter the multi-scale structures of starch (in particular waxy starch) and therefore its paste properties. In particular, the treatment displayed a reduced pasting temperature and paste viscosity, an enhanced paste stability at different temperatures and a smaller tendency to retrogradation, which makes starch suitable for a wide range of products such as confections, instant desserts and canned and bottled foods. This enables planetary ball-milling to be a potential physical technique to produce starch products with desired paste behaviors and to expand the industrial applications of starch.
Keyword Planetary ball-milling
Cornstarch
Amylose/amylopectin ratio
Structure
Pasting properties
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID 2012BAD33B04
31271824
20120172110014
2012CXZD0006
NCET-12-0193
2013ZG0009
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2016 Collection
Australian Institute for Bioengineering and Nanotechnology Publications
 
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