Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches

Zhou, Yu-guang
Li, Dong
Wang, Li-jun
Özkan, Necati
Chen, Xiao Dong
MAO, Zhi-huai
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.


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Bitik, Ayşe; Şümnü, Servet Gülüm; Department of Food Engineering (2019)
Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication and microfluidization techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological, thermal properties and particle size, morphology and crystal structure of modified starch samples. Time Domain NMR relaxometry experiments were also conducted to understand the ...
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The effects of pasting conditions, testing temperature, and shear rate on the anti-thixotropy of waxy maize starch (WMS) dispersions were investigated in this study. Activation energy and viscoelastic properties of the WMS dispersions were also determined to understand the anti-thixotropy of these dispersions. The WMS dispersions (5.0 wt.%) displayed both thixotropic and anti-thixotropic properties in loop and shear recovery tests, depending on pasting conditions and testing temperature. The standard anti-t...
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Wang, Bao; Wang, Li-Jun; Li, Dong; Özkan, Necati; Li, Shu-Jun; Mao, Zhi-Huai (2009-07-11)
Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of ...
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Poçan, Pelin; Öztop, Halil Mecit; Hamamcı, Haluk; Department of Food Engineering (2015)
In this study, enzymatic hydrolysis of corn cobs, orange and pomegranate peels were evaluated. For the hydrolysis of corn cobs, effect of alkaline pretreatment was examined and it was found that glucose and reducing sugar yield (%) for the pretreated corn cobs increased from 7% to 21.5% and 14% to 33.6% respectively. Effect of cellobiase loading on hydrolysis efficiency was also investigated. It was observed that when cellobiase was added to hydrolysate in addition to cellulase, glucose and total reducing s...
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The influences of starch concentration and test conditions on the shear-thickening behavior of waxy maize starch (WMS) dispersions were investigated. During steady shear tests, both the concentration of WMS and test temperature influenced the shear thickening behavior of the WMS dispersions significantly. The critical shear rate for shear thickening was increased with the increasing of temperature and the decreasing of WMS concentration. No effect of gap size on the shear thickening of the WMS dispersions w...
Citation Formats
Y.-g. Zhou, D. Li, L.-j. Wang, N. Özkan, X. D. Chen, and Z.-h. MAO, “Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches,” INTERNATIONAL JOURNAL OF FOOD ENGINEERING, pp. 0–0, 2006, Accessed: 00, 2020. [Online]. Available: