College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Ocean University, Zhanjiang, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.
J Food Sci. 2024 Jun;89(6):3687-3699. doi: 10.1111/1750-3841.17124. Epub 2024 May 20.
The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight-average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.
振动超微粉碎机（VSM）属于微细化技术的一种设备。在本研究中，我们采用 VSM 通过改变微细化时间（15、30、45 和 60 分钟）来生产微细化木薯淀粉。然后，我们检测了微细化淀粉的结构和物理化学性质。扫描电子显微镜研究表明，微细化淀粉部分糊化，随着微细化时间的增加，颗粒尺寸显著增大。X 射线衍射图谱表明，相对结晶度从（天然）24.67%降低到 15 分钟微细化处理后的 4.13%，之后略有下降。微细化淀粉的溶解度随着微细化时间的增加而显著增加，这与淀粉结晶结构的破坏有关。差示扫描量热法研究证实，微细化淀粉是“部分糊化”的，当微细化时间为 60 分钟时，糊化程度增加到 81.27%。重均摩尔质量分别降低了 15.0%（15 分钟）、30.9%（30 分钟）、55.7%（45 分钟）和 70.5%（60 分钟），表明分子结构严重降解。结果表明，微细化淀粉颗粒的物理化学变化与淀粉结构的破坏有关。这些观察结果将提供有关微细化淀粉及其潜在应用的详细信息。实际应用：这些观察结果将提供有关微细化淀粉及其潜在应用的详细信息。此外，我们相信，当了解淀粉的结构时，通过调整加工时间，很可能可以预测 VSM 对其他淀粉结构和物理化学性质变化的影响。
