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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer US

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DOI

10.1007/s00520-016-3093-6

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1935-5149

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Ball Milling of Amaranth StarchEnriched Fraction

Authors: Diego F Roa Patricio R Santagapita M Pilar Buera Marcela P Tolaba
Publish Date: 2014/02/23
Volume: 7, Issue: 9, Pages: 2723-2731
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Abstract

Starchenriched fractions of amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction hydration properties and crystallinity loss Wideangle Xray scattering WAXS was used to evaluate the crystalline of starchenriched fractions using an iterative smoothing algorithm to estimate amorphous background scattering This methodology was then used to determine initial crystallinity and monitor crystallinity loss during this process The attenuated total reflectanceFourier transform infrared spectroscopy ATRFTIR showed that ballmilling treatment significantly decreased p  005 the intensity ratios of the bands at 1039 and 1014 cm−1 corresponding to the crystalline/amorphous part of starch structure Starch crystallinity degree decreased by ball milling due to starch amorphization during this process An excellent correlation was found between crystallinity degree obtained by WAXS and ATRFTIR data for the whole ballmilledanalyzed samples The energy required for size reduction was satisfactorily explained using a generalized grinding equation A decrease of span and median diameter D 50 indicated sample homogenization during ball milling Water absorption index and water solubility increased with crystallinity loss during process The flour produced at the higher milling energy 652 kJ/g with a mean size of 68 ± 1 μm showed a low crystallinity degree 5  and high water absorption and solubility indexes in comparison to the starchenriched fraction sample Particle activation provided by ballmilling process can offer chances for starch application such as sorbent agent in food or pharmaceutical industries

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