Abstract:In this paper, the effects of different cryovial ball milling treatment times on the structure and physicochemical properties of sorghum starch were explored. Taking sorghum starch as the research object, the effects of different ball milling treatment times on the particle size distribution, microstructure, crystal structure, short-range ordered structure, thermodynamic properties, and rheological properties of sorghum starch are analyzed. The results showed that as the ball milling time increased, the sorghum starch particles were destroyed and the particle size decreased; The relative crystallinity of starch particles decreased from 17.86% to 2.91%, the half width of the Raman spectrum at 480cm-1 increased from 16.37 to 19.99, and the ratio of the infrared absorption peak at R1047/1022 decreased from 0.81 to 0.75. The hydrogen bonding structure inside the starch was disrupted, and the short-range ordering was reduced; In terms of physical and chemical properties, the water absorption index of sorghum starch significantly increased, from 0.75g/g to 4.81g/g. The gelatinization characteristic parameters of starch show a decreasing trend, with the enthalpy value ΔH decreasing from 9.82 to 0.22J?g-1, and the gelatinization degree significantly increasing. After ball milling treatment, the polarization characteristics of starch gradually disappear, and the storage modulus and loss modulus both decrease. The results of this study provide a theoretical basis for the practical application of ball milled sorghum starch.
