Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications
| Autor: | M. Valera-Zaragoza, A.K. Navarro-Mtz, Erick A. Juarez-Arellano, M. A. Peña-Rico, Alejandro Aparicio-Saguilán, Michell Urzua-Valenzuela, Ariana A. Huerta-Heredia |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Materials science
Retrogradation (starch) 030309 nutrition & dietetics Starch 03 medical and health sciences Crystallinity chemistry.chemical_compound Viscosity 0404 agricultural biotechnology Ball mill Potato starch Solanum tuberosum chemistry.chemical_classification 0303 health sciences fungi food and beverages 04 agricultural and veterinary sciences Apparent viscosity 040401 food science Reducing sugar chemistry Chemical engineering Solubility Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 140 |
| ISSN: | 1873-7145 |
| Popis: | Pure potato starch has been modified by high-energy-ball-milling as a function of energy supplied, aiming to obtain products for different possibilities of industrial application. Burgios's equation has been used to calculate the energy supplied. The effect of the milling has been followed by a characterization of the starch morphology, crystallinity, solubility, swelling, retrogradation, viscosity, apparent viscosity, functional groups, and reducing sugar concentration. The high-energy-ball-milling not only changes the physical properties but also induces the mechanolysis of potato starch, breaking the glycosidic linkages of the starch molecules. A representation of the possible mechanism of starch mechanolysis is proposed. Three stages of the transformation of potato starch through high-energy ball-milling can be identified. Each of these stages generates starch with properties that can be used in different industrial applications. |
| Databáze: | OpenAIRE |
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