Effect of Ball Milling on the Crystallian Structure and Rheological Properties of Mung Bean Starch

Abstract

Abstract: The effect of ball milling on the crystallian structure of mung bean starch was investigated with polarized light microscope and X-ray diffraction. The apparent viscosity of ball-milled mung bean starch paste with different concentration was determined at different temperature and shear rate by Brookfield rheometer. The rheological models of the ball-milled mung bean starch paste were obtained. The results showed that the crystallian structure of mung bean starch was destroyed in the process of ball milling, and the crystals were changed from polycrystalline to a more disordered structure. It was concluded that starch pastes showed pseudoplastic characteristics after ball milling treatment, but with the increase of ball milling time the pastes resembled to Newtonian fluid for its lower thickness and higher stability.

Key words: ball milling, mung bean starch, crystallian structure, rheological properties

CHEN Ling, PANG Yan-Sheng, LI Xiao-Xi, LI Bing, LI Lin. Effect of Ball Milling on the Crystallian Structure and Rheological Properties of Mung Bean Starch[J]. FOOD SCIENCE, 2005, 26(6): 126-130.

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Effect of Ball Milling on the Crystallian Structure and Rheological Properties of Mung Bean Starch

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