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Author(s)

Marcos Antonio Neves1, 2, Petr Dejmek3, Isao Kobayashi2 and Mitsutoshi Nakajima1, 2

Affiliation(s)

1. Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
2. Food Engineering Division, National Food Research Institute, NARO, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan
3. Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden

ABSTRACT

The primary interest to this study was to investigate the effect of milling parameters on the size of hydrophobically modified starch particles, aiming to produce small, uniformly sized modified starch microspheres. Octie, a commercial product originated from cornstarch modified using Octenyl Succinate Anhydride (OSA), was dispersed (3 wt%) using different media (water or ethanol) and subsequently wet-milled using a beads mill with zirconium beads at a rotation of 6,000 rpm up to 30 min. It was found that milling Octie in water dispersion for 3 min resulted in the smallest mean particle size (2.04 ± 0.91 m), compared to unmilled modified starch granules (15.2 ± 6.0 m). Granular size and morphology changed considerably with further milling. For instance, very dense clusters with variable particle sizes (20.6 ± 10.0 m) were obtained after 30 min milling. As depicted by Scanning Electronic Microscopy, a large number of particles were apparently flattened during the milling process rather than broken, forming aggregates. Ultimately, within the range of experimental conditions tested, production of sub-micron modified starch particles was not possible.

KEYWORDS

Hydrophobic, octenyl, modified starch, milling.

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