Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches

Cassava and maize starches were mechanically treated with a stirring ball mill. The effects of ball-milling treatment on crystal structure and thermal properties of cassava and maize starches were examined by means of X-ray diffraction and differential scanning calorimetry. In addition, the ball-milling treatment effects on physicochemical properties of cassava and maize starches were investigated by analyzing the influence of ball-milling treatment on apparent amylose content, cold-water solubility and transparency. The results showed that the crystal structure of starch was destroyed by ball-milling, and the crystallinity decreased from polycrystalline to amorphous. The gelatinization temperature of starch decreased with increasing of milling time and the phase transition peak disappeared gradually during gelatinization. It was also found that the longer the milling time, the greater the apparent amylose content, cold-water solubility and transparency. Moreover, the milled cassava starch showed less apparent amylose content, greater cold-water solubility and transparency than that of milled maize starch.