Changes of Physicochemical Properties of Superfine Grinding Starch from Castanea henryi
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Abstract:
Effects of superfine grinding on physicochemical properties of Castanea henryi starch were studied. The results demonstrated that along with prolonging the superfine grinding time, particle diameters, crystallinity degrees, dilatations, gelatinization temperature ranges and gelatinization enthalpies of C. henryi starches decreased, while their solubilities and enzymatic hydrolyzation rates increased. When the superfine grinding time was up to 60 min, starch granules were shattered to limit, their crystalline structures destroyed and all became amorphous structures; the gelatinization temperature range was from 35 ℃ to 62 ℃, solubilities were close to 60% and enzymatic hydrolyzation rates were beyond 70%. Moreover, when the superfine grinding continued to 75 min, more fine particles got together, particle size of 0~5 μm decreased significantly, while particle size greater than 25 μm increased. Superfine grinding destroyed the apparent structure and crystalline structure of starch granules. Therefore, the saccharification and alcohol fermentation ability of superfine grinding starch could be greatly improved. With C. henryi starch superfine grinded for 60 min as material, its alcohol concentration reached 13.64% after 96 h using liquefaction and saccharification fermentation technology, while direct saccharification fermentation technology only achieved 12.32% after 108 h.
