Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties

Chengyi Sun; Kai Du; Zhaoxian He; Zhijie Zhu; Yuqing Hu; Caihong Wang; Liping Mei; Qingling Xie; Yajie Chen; Yanyan Liu; Guangli Luo; Saddam Mustafa; Xu Chen; Xianfeng Du

doi:10.1016/j.foodchem.2024.141148

Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties

Food Chem. 2025 Jan 15;463(Pt 1):141148. doi: 10.1016/j.foodchem.2024.141148. Epub 2024 Sep 4.

Authors

Chengyi Sun¹, Kai Du², Zhaoxian He¹, Zhijie Zhu¹, Yuqing Hu¹, Caihong Wang¹, Liping Mei¹, Qingling Xie¹, Yajie Chen¹, Yanyan Liu¹, Guangli Luo¹, Saddam Mustafa¹, Xu Chen³, Xianfeng Du⁴

Affiliations

¹ Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
² School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, No. 193 Tunxi Road, Hefei University of Technology, Hefei 230009, China.
³ Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: [email protected].
⁴ Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: [email protected].

PMID: 39243611
DOI: 10.1016/j.foodchem.2024.141148

Abstract

This study investigated the effect of liquid nitrogen ball-milled mechanochemical treatment on multiscale structure and physicochemical properties of starches with typically selected A (rice starch, ReS), B (potato starch, PtS) and C (pea starch, PeS) crystal types. The morphology of starch samples changed from integral granules to irregular fragments, and the interaction between the exposure OH bonds led to a serious agglomeration. As the treatment times extended, the crystalline structure of starch samples was gradually destroyed, and the excessive treatment approached amorphization. Moreover, the thermal stability of starch samples showed the downward tendency; and with amorphization increased, the swelling power (SP), solubility (S), water absorption capacity (WAC), oil absorption capacity (OAC) and hydrolysis rate of starch samples gradually increased. The obtained results provided a theoretical foundation for broadening the application range of ball-milled starches with different crystal types.

Keywords: Ball-milled mechanochemistry; Crystal type; Molecular structure; Physicochemical properties; Structure-property relationships.

MeSH terms

Crystallization
Hydrolysis
Nitrogen* / chemistry
Oryza / chemistry
Pisum sativum / chemistry
Solanum tuberosum / chemistry
Solubility*
Starch* / chemistry
Water / chemistry

Substances

Starch
Nitrogen
Water