{"title":"释放玉米粉的潜力:球磨多维效应研究","authors":"Nan-nan An, Dong Li, Li-jun Wang, Yong Wang","doi":"10.1007/s11947-024-03452-7","DOIUrl":null,"url":null,"abstract":"<p>Whole grain flours often exhibit suboptimal processing properties and palatability, limiting their usage in food industry. This study investigated the impact of ball milling on the physicochemical properties, thermal properties, crystalline structure and rheological properties of corn flour. Ball milling reduced the particle size of the powder to the micron level and significantly elevated the cell wall breakage ratio. The structural analysis showed that ball milling destroyed the crystalline region of starch, resulting in the decline of short-range ordered structure and gelatinization temperature, and the increase of amylose content. The infrared spectra showed that ball milling resulted in the reduction of hydrogen bond strength but did not produce new functional groups. Structural alterations induced by ball milling weaken the gel strength and reduced both elastic and viscous properties. Ball milling also increased bulk density, tap density, decreased yellowness and hydration performance. Importantly, the process facilitated the effective release of bioactive substances, causing the highest detectable total phenolic content and antioxidant capacity. The findings affirm that ball milling serves as an efficacious method for modifying the multifaceted properties of corn flour.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unlocking the Potential of Corn Flour: A Study on the Multidimensional Effects of Ball Milling\",\"authors\":\"Nan-nan An, Dong Li, Li-jun Wang, Yong Wang\",\"doi\":\"10.1007/s11947-024-03452-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Whole grain flours often exhibit suboptimal processing properties and palatability, limiting their usage in food industry. This study investigated the impact of ball milling on the physicochemical properties, thermal properties, crystalline structure and rheological properties of corn flour. Ball milling reduced the particle size of the powder to the micron level and significantly elevated the cell wall breakage ratio. The structural analysis showed that ball milling destroyed the crystalline region of starch, resulting in the decline of short-range ordered structure and gelatinization temperature, and the increase of amylose content. The infrared spectra showed that ball milling resulted in the reduction of hydrogen bond strength but did not produce new functional groups. Structural alterations induced by ball milling weaken the gel strength and reduced both elastic and viscous properties. Ball milling also increased bulk density, tap density, decreased yellowness and hydration performance. Importantly, the process facilitated the effective release of bioactive substances, causing the highest detectable total phenolic content and antioxidant capacity. The findings affirm that ball milling serves as an efficacious method for modifying the multifaceted properties of corn flour.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03452-7\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03452-7","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Unlocking the Potential of Corn Flour: A Study on the Multidimensional Effects of Ball Milling
Whole grain flours often exhibit suboptimal processing properties and palatability, limiting their usage in food industry. This study investigated the impact of ball milling on the physicochemical properties, thermal properties, crystalline structure and rheological properties of corn flour. Ball milling reduced the particle size of the powder to the micron level and significantly elevated the cell wall breakage ratio. The structural analysis showed that ball milling destroyed the crystalline region of starch, resulting in the decline of short-range ordered structure and gelatinization temperature, and the increase of amylose content. The infrared spectra showed that ball milling resulted in the reduction of hydrogen bond strength but did not produce new functional groups. Structural alterations induced by ball milling weaken the gel strength and reduced both elastic and viscous properties. Ball milling also increased bulk density, tap density, decreased yellowness and hydration performance. Importantly, the process facilitated the effective release of bioactive substances, causing the highest detectable total phenolic content and antioxidant capacity. The findings affirm that ball milling serves as an efficacious method for modifying the multifaceted properties of corn flour.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.