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Investigation of Physical Property Change in Modified Corn Starch by Ultra Fine Pulverization  

Han, Myung Ryun (Department of Food & Nutrition, Hyejeon College)
Kim, Ae Jung (Department of Food & Nutrition, Hyejeon College)
Chang, Moon Jeong (Department of Food & Nutrition, Kookmin University)
Lee, Soo Jeong (Department of Food & Nutrition, Bucheon University)
Kim, Hee Sun (Department of Food Engineering, Dankook University)
Kim, Myung Hwan (Department of Food Engineering, Dankook University)
Publication Information
Food Engineering Progress / v.13, no.4, 2009 , pp. 335-340 More about this Journal
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.
Keywords
corn starch; molecular structural property; physical property; high impact planetary mill; ultra fine pulverization;
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Times Cited By KSCI : 4  (Citation Analysis)
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