Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
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Yu-guang Zhou
In this study, microemulsion cross-linking treatment was used on food grade potato and maize starches for preparing micro starch particles. Laser diffraction technique was introduced to measure the particle size characteristics, including the median particle diameter (d 50), surface area mean diameter D [3, 2], volume mean diameter D [4, 3] and specific surface area of micro potato and maize starch particles. The volume distributions and number distributions were also analyzed using Mastersizer 2000 Software. The d 50, D [3, 2], D [4, 3] of the potato starch granules were reduced significantly (p < 0.05) after the microemulsion cross-linking reaction and ball-milling treatment. However, the microemulsion cross-linking treatment did not produce significant changes in the particle size characteristics of the maize starch samples.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Optimization of Protein Enrichment of Deoiled Rice Bran by Solid State Fermentation Using Aspergillus oryzae MTCC 1846
- Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
- Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser
- Crystallization of Powders of Spray-Dried Lactose, Skim Milk and Lactose-Salt Mixtures
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- Quality Evaluation of Kiwi Wine
- Conjugated Linoleic Acid Production by Fermentation
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- The Potential Use of Polymer-Clay Nanocomposites in Food Packaging