FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (1): 86-93.doi: 10.7506/spkx1002-6630-20190609-085

• Food Engineering • Previous Articles     Next Articles

Effect of Jet Milling on Microstructure and Aging Characteristics of Maize Starch

WANG Lidong, HOU Yue, LIU Shilin, LANG Shuangjing, XIAO Zhigang   

  1. (1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 2. National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; 3. College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)
  • Online:2020-01-15 Published:2020-01-19

Abstract: The microstructure and aging characteristics of waxy maize starch, normal maize starch and high amylose maize starch were investigated after superfine grinding with a fluidized bed jet mill. The particle size and size distribution, granular morphology, crystal structure, functional groups, molecular main structure, thermal and aging properties of the three starches were characterized using granularity analysis, scanning electron microscopy (SEM), X-ray diffractometry, Fourier transform infrared (FT-IR) spectroscopy, gel permeation chromatography (GPC) and differential scanning calorimetry (DSC). It was found that the particle size of waxy maize starch, normal maize starch and high amylose maize starch were significantly decreased to 6.05, 5.22 and 5.53 μm, respectively after superfine grinding, while the specific surface area increased. The microscopy analysis showed that the superfine grinding destroyed the surface morphology and crystalline areas. The relative crystallinity of waxy maize starch was more decreased (by 13.97%) than was that of normal maize starch (by 13.31%) and high amylose maize starch (by 9.44%). FT-IR spectroscopy showed that no new functional groups were produced during superfine grinding. But the molecular main of starches were broken and as a result, the molecular mass decreased and the molecular mass distribution widened. Besides, the gelatinization temperature, enthalpy and recrystallization rate constant of maize starch were reduced, retarding the aging process and increasing the storage stability of the starchy food. Finally, superfine grinding had different effects on the microstructure and physicochemical properties of maize starch with different amylose/amylopection ratios.

Key words: maize starch, superfine grinding, microstructure, aging characteristics

CLC Number: