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Changes in particle size, structure, and physicochemical properties of potato starch after jet‐milling treatments
Author(s) -
Wang Lidong,
Liu Shilin,
Hou Yue,
Lang Shuangjing,
Wang Changyuan,
Zhang Dongjie
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14569
Subject(s) - starch , potato starch , crystallinity , particle size , materials science , ball mill , chemical engineering , modified starch , wet milling , chemistry , composite material , food science , metallurgy , engineering
Native potato starch was ground using a jet mill at different classifier rotational speeds to produce micronized starch. Changes in structural and physicochemical properties of potato starch after jet milling were studied. The particle size of the potato starch significantly ( p < .05) decreased. Microscopy analysis showed that jet milling destroyed the structure of starch granules and resulted in starch particles with rough surface and distorted or irregular shapes. The crystallinity degree and molecular weight of starch significantly ( p < .05) reduced as mill classifier rotational speed increased. Additionally, Fouriertransform infrared analysis revealed that no chemical reactions occurred during jet milling. Furthermore, the micronized starch showed lower gelatinization enthalpy and viscosity. However, the thermogravimetric analysis showed that the micronized starch has thermal stability comparable to that of the native one. Based on this, jet milling technology can be suggested for producing of micronized starch particles with modified structural and functional properties for food and non‐food applications. Practical applications Fluidized bed jet milling is a promising physical modification technique for preparing micro‐ and nano‐sized particles for advanced applications. This study shows that the jet milling technology can be suggested for producing micronized potato starch particles with modified structural and functional properties. The potential applications and uses of potato starch modified by jet milling in the food industries, such as fat replacer in the meat industry, texture improvement in bakeries, and vermicelli and gelling agent in confectionery. Thus, the practical applications of micronized starch by jet milling can be widely used in food products.