02036naa a2200277 a 450000100080000000500110000800800410001902400310006010000210009124501960011226000090030830000100031752011680032765000160149565000310151165000100154265300190155265300170157165300200158865300350160870000210164370000220166470000190168670000200170577300330172521584442023-11-17       2023    bl uuuu     u00u1 u    #d7 a10.3390/foods121529242DOI1 aBARROS, M. DE O.  aEffect of ball-milling on starch crystalline structure, gelatinization temperature, and rheological propertiesbtowards enhanced utilization in thermosensitive systems.h[electronic resource]  c2023  a14 p.  aStarch?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.  aCorn starch  aGelatinization temperature  aMilho  aAmido de milho  aBall milling  aMoagem de bolas  aTemperatura de gelatinização1 aMATTOS, A. L. A.1 aALMEIDA, J. S. DE1 aROSA, M. de F.1 aBRITO, E. S. de  tFoodsgv. 12, n. 2924, 2023.