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

Yu-guang Zhou, College of Engineering, China Agricultural University
Dong Li, College of Engineering, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, P. R. China; Corresponding author
Li-jun Wang, College of Food Science and Nutritional Engineering, China Agricultural University
Necati Özkan, Central Laboratory, Middle East Technical University, Ankara, Turkey
Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton Campus, Victoria, Australia
Zhi-huai Mao, College of Engineering, China Agricultural University

Abstract

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.