Application of Shear and Heat Milling Machine for Amorphization of Tapioca Starch
Application of Shear and Heat Milling Machine for Amorphization of Tapioca Starch
复制标题
剪切热磨机在木薯淀粉无定形化中的应用
DOI：
10.1002/star.202100159
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发表时间：
2022
期刊：
影响因子：
2.3
通讯作者：
Akihiro Nishioka*
中科院分区：
文献类型：
--
作者：
Apakorn Thongmeepech,Tomonori Koda;Akihiro Nishioka*
剪切和热磨机（SHMM）构成了最近的机械研磨方法，有望产生无定形淀粉。在这里，开发了一种无定形木薯淀粉SHMM方法。与传统的压力处理、球磨处理等方法相比，SHMM提供了更高效、更快速的非晶化大米淀粉的方法。在本研究中，木薯淀粉的研磨温度和初始水分含量分别为80 °C、100 ° C和120 °C，10%、12%和14%，以确定木薯淀粉的最佳研磨条件。较低的研磨温度降低了研磨淀粉的结晶度，并且在80 °C下研磨后没有观察到结晶度。研磨前淀粉的含水量越低，研磨淀粉的结晶度越高。剪切力从移动的金属砂浆分离的一个小的差距，在SHMM，与热一起，改变了淀粉形态。所生产的无定形木薯淀粉表明，天然淀粉颗粒的圆形形状在研磨后变成片状无定形木薯淀粉。本研究的一个新奇是SHMM在木薯淀粉中的应用。
Shear and heat milling machines (SHMMs) constitute a recent mechanical milling approach that holds promise for the generation of amorphous starch. Here, an amorphous tapioca starch SHMM method is developed. The SHMM provides higher efficient and instant way of amorphization of rice starch compared to conventional methods as pressure treatment, ball milling treatment, and so on. In this study, the milling temperature and initial moisture content of the tapioca starch are varied, respectively, as 80 °C, 100 °C, and 120 °C and 10%, 12%, and 14%, to identify the optimal milling conditions for tapioca starch. A lower milling temperature decreases milled starch crystallinity and no crystallinity is observed after milling at 80 °C. A lower moisture content of starch before milling results in higher crystallinity of the milled starch. The shear force from the moving metal mortars separated by a small gap in the SHMM, together with heat, changed the starch morphology. The produced amorphous tapioca showed that the round shape of native starch granules became flake‐shaped amorphous tapioca starch after milling. A novelty of this study is application of SHMM for tapioca starch.