Data/hora: 05/06/2024 11:26:25

Biblioteca(s): 	Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	16/11/2023	
Data da última atualização: 	17/11/2023	
Autoria: 	BARROS, M. DE O.; MATTOS, A. L. A.; ALMEIDA, J. S. DE; ROSA, M. de F.; BRITO, E. S. de.	
Afiliação: 	MATHEUS DE OLIVEIRA BARROS, Federal University of Ceará; ADRIANO LINCOLN ALBUQUERQUE MATTOS, CNPAT; JESSICA SILVA DE ALMEIDA, Federal University of Ceará; MORSYLEIDE DE FREITAS ROSA, CNPAT; EDY SOUSA DE BRITO, CNAT.	
Título: 	Effect of ball-milling on starch crystalline structure, gelatinization temperature, and rheological properties: towards enhanced utilization in thermosensitive systems.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Foods, v. 12, n. 2924, 2023.	
Páginas: 	14 p.	
DOI: 	10.3390/foods12152924	
Idioma: 	Inglês	
Conteúdo: 	Starch?s crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reactivity, which has an impact on other starch properties. In this study, starch samples were milled for varying durations (1, 5, 10, 20, and 30 h) and at different starch-to-ball mass ratios (1:6 and 1:20). Microscopy and XRD revealed that prolonged milling resulted in effective fragmentation and a decrease in crystallinity of the starch granules. Increasing milling times resulted in an increase in amylose content. Rheology and thermal studies revealed that gelatinization temperatures dropped with milling duration and that viscosity and thixotropy were directly influenced. The samples milled for 10, 20, and 30 h at a ratio of 1:20 were the most fragmented and upon drying formed a transparent film at ambient temperature, because of the lower gelatinization temperature. Starch ball milling could lead to the use of this material in thermosensitive systems.	
Palavras-Chave: 	Amido de milho; Ball milling; Moagem de bolas; Temperatura de gelatinização.	
Thesagro: 	Milho.	
Thesaurus Nal: 	Corn starch; Gelatinization temperature.	
Categoria do assunto: 	--
X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Alimentos e Territórios (CNAT)	
Exemplares: 	CNAT - (52-1) - UPC - AP - DD -  - BAR -  - DIS
CNPAT - (17139-1) - UPC - AP - DD -  -  -  - DIS
CNPAT - (17219-1) - UPC - AP - DD -  -  -  - DIS