Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
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 ite...
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Springer New York LLC
2014
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| LEADER | 12854caa a22011057a 4500 | ||
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| 001 | PAPER-14444 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204458.0 | ||
| 008 | 190411s2014 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84905401892 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Roa, D.F. | |
| 245 | 1 | 0 | |a Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy |
| 260 | |b Springer New York LLC |c 2014 | ||
| 270 | 1 | 0 | |m Tolaba, M. P.; Universidad de Buenos Aires, Intendente Güiraldes 2160-Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina; email: mtolaba@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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 this 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 1,039 and 1,014 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 generalized 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 μm, 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. © 2014 Springer Science+Business Media New York. |l eng | |
| 536 | |a Detalles de la financiación: Acknowledgements The authors acknowledge the financial support from PME-2006-01685, UBACYT (Project UBACyT 20020100100397 and 20020110200357), CONICET (PIP 100846), and ANPCYT (PICT 0928). PRS and MPB are members of CONICET. | ||
| 593 | |a Industry Department, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina | ||
| 593 | |a Organic Chemistry Department, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina | ||
| 593 | |a National Council of Scientific and Technical Research (CONICET), Buenos Aires, Argentina | ||
| 593 | |a Universidad de Buenos Aires, Intendente Güiraldes 2160-Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a AMARANTH STARCH |
| 690 | 1 | 0 | |a CRYSTALLINITY |
| 690 | 1 | 0 | |a ENERGY FUNCTION |
| 690 | 1 | 0 | |a FT-IR |
| 690 | 1 | 0 | |a PLANETARY BALL MILLING |
| 690 | 1 | 0 | |a TECHNOLOGICAL AND PHYSICAL PROPERTIES |
| 690 | 1 | 0 | |a FOURIER TRANSFORM INFRARED SPECTROSCOPY |
| 690 | 1 | 0 | |a ITERATIVE METHODS |
| 690 | 1 | 0 | |a MILLING (MACHINING) |
| 690 | 1 | 0 | |a PARTICLE SIZE |
| 690 | 1 | 0 | |a SOLUBILITY |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a AMARANTH STARCHES |
| 690 | 1 | 0 | |a CRYSTALLINITIES |
| 690 | 1 | 0 | |a ENERGY FUNCTIONS |
| 690 | 1 | 0 | |a FT-IR |
| 690 | 1 | 0 | |a PLANETARY BALL MILLING |
| 690 | 1 | 0 | |a BALL MILLING |
| 690 | 1 | 0 | |a AMARANTHUS CAUDATUS |
| 700 | 1 | |a Santagapita, P.R. | |
| 700 | 1 | |a Buera, M.P. | |
| 700 | 1 | |a Tolaba, M.P. | |
| 773 | 0 | |d Springer New York LLC, 2014 |g v. 7 |h pp. 2723-2731 |k n. 9 |p Food. Bioprocess Technol. |x 19355130 |t Food and Bioprocess Technology | |
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