The effect of ballmilling treatment on structure and porosity of maize starch granule was studied. The SEM and TEM analyses indicated that starch granule surfaces were significantly changed and cavities in the central region of distorted granules were observed in the company with disappearance of alternate growth rings.
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Maize starch was mechanically treated by a planetary ball mill at 500rpm for 1, 2 and 3h. The effect of ballmilling treatment on structure and porosity of maize starch granule was studied. The
The effect of ball milling treatment on structure and porosity of maize starch granule. Innovative Food Science and Emerging Technologies, 12 4, 586593. CAS
Tian Yi Liu, Ying Ma, Shi Feng Yu, John Shi and Sophia Xue, The effect of ball milling treatment on structure and porosity of maize starch granule, Innovative Food Science amp Emerging Technologies, 10.1016.2011.06.009, 12, 4, 586593, 2011.
Buckwheat starch is an alternative source to supply the high global demand for starch. The properties of starch can be modified through chemical and physical methods one of them is the milling process, which can be considered as green method according with the green chemistry principles. Thus, this work aims to use the milling process and study its effects on thermal and crystalline
The XRD patterns for ballmilled NPS and TPs mixtures BMST, TPsNPS 110, ww at different times were given in Fig. 1B. It can be seen that the intensities of diffraction peaks of the starch were decreased as the increase of ball milling times from 1 h to 9 h Fig. 1Bad.Further prolonging the grinding time, the decrease of diffraction intensities was not obvious.
The effect of ballmilling on physicochemical properties of maize starch was evaluated. Results found that the cold water solubility CWS of maize starch was positively correlated with the time
Structure development in amorphous starch as revealed by Xray scattering Influence of the network structure and water content. R. K. Bayer. Universitt Gesamthochschule Kassel, Mnchebergstr. 3, D34125 Kassel, Germany. Search for more papers by this author. M. E. Cagiao.
The effect of ballmilling treatment on structure and porosity of maize starch granule was studied. The SEM and TEM analyses indicated that starch granule surfaces were significantly changed and
The molecular structure and physical properties of waxy maize starch were characterized. Compared with native maize starch, S. XueThe effect of ball milling treatment on structure and porosity of maize starch granule. Innovative Food Science amp Emerging Technologies, 12 4 2011, pp. 586593
The effect of ballmilling treatment on structure and porosity of maize starch granule was studied. The SEM and TEM analyses indicated that starch granule surfaces were significantly changed and cavities in the central region of distorted granules were observed in the company with disappearance of alternate growth rings.
maize starch with ballmilling treatment on the CWS, crystal structure, granule shape, transparency, and freezethaw stability of maize starch. These studies provide a theoretical basis for the industrial production of granular CWS starch. 2. Materials and methods 2.1. Raw materials Native maize starch was obtained from the Huanglong Food
Carbon particles retaining the morphology of native maize starch were prepared successfully in nitrogen by lowtemperature carbonization LTC treatment and subsequent carbonization at 600 C for 1 h. The asprepared carbon particles were characterized by FESEM and the process of LTC was investigated by XRD, FTIR, DSC, TGA, and elemental analysis.
T.Y. Liu, Y. Ma, S.F. Yu, J. Shi, S. XueThe effect of ball milling treatment on structure and porosity of maize starch granule Innovative Food Science amp Emerging Technologies, 12 4 2011, pp. 586593
2.1.2. Morphological Properties . Polarized light micrographs and SEM image of corn flours are presented in Figure large particles was observed in DCF in Figure 1 A, which might from corn endosperm fragments. The starch granules were embedded in the protein matrix Figure 1 A and the exposed starch granules were starch was partially released from protein matrix in WCF Figure
Among various physical methods ball milling is presented as an economically viable technology for production of nanoparticles. Ball milling can bring physical modifications in the morphology and crystalline structure of starch molecule that can change its properties , , , . In the present study, the starch nanoparticles from novel and
Maize starch was mechanically treated by a planetary ball mill at 500rpm for 1, 2 and 3h. The effect of ballmilling treatment on structure and porosity of maize starch granule was studied. The
Starchenriched fractions of amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction, hydration properties, and crystallinity loss. Wideangle
Liu, T., et al. 2011. The effect of ball milling treatment on structure and porosity of maize starch granule. Innovative Food Science and Emerging Technologies, 124, 586593. CrossRef Google Scholar
Maize starch was mechanically treated by a planetary ball mill at 500rpm for 1, 2 and 3h. The effect of ballmilling treatment on structure and porosity of maize starch granule was studied.
The effect of micro powder milling on the size distribution of starch granules was not greater than that of ball milling. This might be because micro powder milling only involves friction, whereas ball milling involves friction, collisions, impingement, shearing, and other mechanical actions. 28 The span reflects the width of the starch granules.
