|
KMID : 1024420090130040335
|
|
Food Engineering Progress
2009 Volume.13 No. 4 p.335 ~ p.340
|
|
|
Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization
|
|
Han Myung-Ryun
Kim Ae-Jung
Chang Moon-Jeong
Lee Soo-Jeong
Kim Hee-Sun
Kim Myung-Hwan
|
|
|
Abstract
|
|
|
|
This study was performed to analyze changes in the molecular structural and physical properties of modified corn starch, in which particle structure was broken using high impact planetary mill and ultra fine pulverizing techniques. The average diameter and specific surface area of the modditied corn starch after pulverization decreased 50% and increased 567%, respectively. Content of low molecular substances mersured using gel permeation chromatography (GPC) increased from 21.0% to 86.5% after pulverizing corn starch. Damaged starch content also increased from 9.63% to 83.57% after pulverizing corn starch. After pulverization, gel formation capacity corn starch was reduced compared to that of control by structure breakdown.
|
|
|
KEYWORD
|
|
|
corn starch, molecular structural property, physical property, high impact planetary mill, ultra fine pulverization
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|