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Starch Damage Part 1: Characterisation of Granule Damage in Ball‐milled Potato Starch Study by SEM
Author(s) -
Baldwin Paul M.,
Adler Jeremy,
Davies Martyn C.,
Melia Colin D.
Publication year - 1995
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19950470702
Subject(s) - granule (geology) , scanning electron microscope , penetration (warfare) , starch , materials science , potato starch , ball mill , composite material , population , electron microscope , chemical engineering , chemistry , food science , mathematics , demography , physics , operations research , sociology , optics , engineering
Scanning electron microscopy (SEM) has been used to classify and quantify the types of damage evident in a population potato starch granules following ball milling. Whilst the majority of granules remained undamaged, a significant (p<0.01) increase in the number of granules with localized damage was observed (1.6% to 15.1%). A variety fo types of localised damage were discernable, ranging from areas where small amounts of granule surface material had been removed, to large areas possessing coarse surfaces caused by extensive removal of material. The generation of this latter category termed ‘rough faces’, was the most significant and predominant change following ball milling (p <0.05). Ball‐milling was therefore attributed to the penetration of an outer granule layer, via the removal of surface material at existing points of weakness. This produced rough, disrupted areas of the granule surface, which are more likely to be susceptible to hydration and enzyme attack.