Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy

ROA, DIEGO F.; SANTAGAPITA, PATRICIO R.; BUERA, M. PILAR; TOLABA, MARCELA

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2014 p. 1 - 8

1935-5130

Starch-enriched fractions of amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction, hydration properties and crystallinity loss. Wide angle X-ray scattering (WAXS) was used to evaluate the crystalline of starch-enriched 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 process. The attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed that ball milling treatment significantly decreased (p< 0.05) 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 ATR-FTIR data for the whole ball-milled analyzed samples. The energy required for size reduction was satisfactorily explained using a genaralized grinding equation. A decrease of span and median diameter (D50) 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 (6.52 kJ/g), with a mean size of 68 ± 1 m, showed a low crystallinity degree (< 5%), and high water absorption and solubility indexes in comparison to the starch-enriched fraction sample. Particle activation provided by ball milling process can offer chances for starch application such as sorbent agent in food or pharmaceutical industries.