Abstract
［Objective］ To investigate the effect of ball milling treatment on the structure,physicochemical properties,and digestibility of high -amylose corn starch (HACS ).［Methods］ In this paper,the effect of different ball milling durations on the particle size distribution,microstructure,crystalline structure,short -range ordered structure,thermodynamic properties,and digestibility of HACS were analyzed.［Results］ After ball milling treatment,starch granules were disrupted,the surface became rough,and agglomeration occurred,resulting in an increase in particle size.With prolonged milling time,the crystallinity of starch decreased from 21.02% to 0.03%,and the "Maltese cross" pattern gradually weakened and eventually disappeared.The amylose content increased from 71.435% to 79.285%,and the short -range order was enhanced.In terms of thermodynamic properties,the thermal stability of starch decreased after ball milling.In terms of digestibility,ball milling significantly improved the digestibility of HACS.［Conclusion］ Frozen ball milling treatment can improve the physicochemical properties and enhance the digestibility of HACS.引用格式：余振宇，吴宗俊，徐慧，等.冷冻球磨处理对高直链玉米淀粉结构、理化及消化性的影响 ［J］.食品与机械，2025，41（5）：143-150.C itation:YU Zhenyu,WU Zongjun,XU Hui,et al.Effect of freezing ball milling treatment on the structure,physicochemical properties,and digestibility of high-amylose corn starch [J].Food & Machinery,2025,41(5):143-150.
Publication Date
6-13-2025
First Page
143
Last Page
150
DOI
10.13652/j.spjx.1003.5788.2024.80576
Recommended Citation
Zhenyu, YU; Zongjun, WU; Hui, XU; Zhongyun, ZHAO; and Yibin, ZHOU
(2025)
"Effect of freezing ball milling treatment on the structure , physicochemical properties , and digestibility of high-amylose corn starch,"
Food and Machinery: Vol. 41:
Iss.
5, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80576
Available at:
https://www.ifoodmm.cn/journal/vol41/iss5/20
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