Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy

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• 作者：Diego F. Roa (1) (3)
  Patricio R. Santagapita (1) (2) (3)
  M. Pilar Buera (1) (2) (3)
  Marcela P. Tolaba (1) (4)
  
• 关键词：Planetary ball milling ; Amaranth starch ; Energy function ; Crystallinity ; Technological and physical properties ; FT ; IR
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：September 2014
• 年：2014
• 卷：7
• 期：9
• 页码：2723-2731
• 全文大小：399 KB
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• 作者单位：Diego F. Roa (1) (3)
  Patricio R. Santagapita (1) (2) (3)
  M. Pilar Buera (1) (2) (3)
  Marcela P. Tolaba (1) (4)
  
  1. Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
  3. National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina
  2. Organic Chemistry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
  4. Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes 2160-Ciudad Universitaria, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina
  
• ISSN：1935-5149

文摘

Starch-enriched fractions of amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction, hydration properties, and crystallinity loss. Wide-angle X-ray scattering (WAXS) was used to evaluate the crystalline of starch-enriched fractions, using an iterative smoothing algorithm to estimate amorphous background scattering. This methodology was then used to determine initial crystallinity and monitor crystallinity loss during this process. The attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed that ball-milling treatment significantly decreased (p--.05) the intensity ratios of the bands at 1,039 and 1,014?cm? corresponding to the crystalline/amorphous part of starch structure. Starch crystallinity degree decreased by ball milling due to starch amorphization during this process. An excellent correlation was found between crystallinity degree obtained by WAXS and ATR-FTIR data for the whole ball-milled-analyzed samples. The energy required for size reduction was satisfactorily explained using a generalized grinding equation. A decrease of span and median diameter (D 50) indicated sample homogenization during ball milling. Water absorption index and water solubility increased with crystallinity loss during process. The flour produced at the higher milling energy (6.52?kJ/g), with a mean size of 68?±-?μm, showed a low crystallinity degree (