Changes in the Structure, Thermodynamic, and Functional Properties of Maize Starch During Mechanical Processing
The results of research on the structural, thermodynamic, and physicochemical properties of normal maize starch subjected to mechanical processing in a ball mill for different time intervals are presented. It is shown that in the process of mechanical processing, abrasion and splitting of starch granules, the formation of roughness and cracks on their surface, and an increase in size of the granules occur. During the treatment, the crystalline regions of the structure are destroyed and completely disappear after 8 h of treatment. The observed changes are a consequence of the destruction of the structure of the crystalline lamellae of amylopectin. The mechanically processed starch is characterized by lower values of temperature, enthalpy, and the level of cooperativity of the melting process. At the same time, mechanically modified starch has higher rates of water solubility, water absorption, and enzymatic availability than native starch. The mechanical processing of starch granules in a ball mill for various periods of time can be used to modify the physicochemical properties of maize starch within specified limits.
Wasserman, L.A., Papakhin, A.A., Krivandin, A.V. et al. Changes in the Structure, Thermodynamic, and Functional Properties of Maize Starch During Mechanical Processing. Russ. J. Phys. Chem. B 16, 141–147 (2022). https://doi.org/10.1134/S1990793122010328