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Structure and functionality of micronized maize starch differing in amylose content.

Liping Wang1, Dexiang Li1, Lei Ye2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Food Chemistry
|July 20, 2025
PubMed
Summary

Micronization using jet milling significantly alters starch properties, reducing particle size and increasing amylose content. This physical modification offers a promising method for creating customized starch for the food industry.

Keywords:
FunctionalityHigh amyloseMaize starchMicronizationStructure

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Area of Science:

  • Food Science
  • Materials Science
  • Physical Chemistry

Background:

  • Starch is a key carbohydrate in food, with its properties influenced by structure.
  • Physical modification techniques can alter starch characteristics for specific applications.

Purpose of the Study:

  • To investigate the impact of micronization via jet milling on the structure and properties of different starch types.
  • To evaluate the potential of micronization for producing tailored starch ingredients.

Main Methods:

  • Four types of starch (waxy maize, normal maize, high-amylose, Gelose 80) were micronized using jet milling.
  • Particle size, amylose content, lipid and protein content, molecular weight, crystallinity, gelatinization temperature, viscosity, hydrolysis rate, and swelling power were analyzed.

Main Results:

  • Micronization significantly reduced particle size, with waxy maize starch showing the greatest reduction.
  • Amylose content increased post-micronization, while lipid, protein, molecular weight, and crystallinity decreased.
  • Gelatinization temperature, viscosity, and hydrolysis rate decreased, but swelling power increased.
  • Higher amylose content correlated with greater resistance to mechanical force and a stronger influence on hydrolysis rate.

Conclusions:

  • Jet milling is an effective physical method for modifying starch structure and properties.
  • Micronization can be used to produce customized starch raw materials for the food industry.
  • Amylose content is a critical factor influencing starch behavior during and after micronization.