STRUCTURAL-CHANGE OF MAIZE STARCH GRANULES BY BALL-MILL TREATMENT

Effect of ball-mill treatment on physical properties and molecular cha nge of maize starch granule was investigated. Ball-mill treatment was done by rotary type mill, and species of maize starch are normal, waxy and high amylose (amylo). Running time of the treatment is 0-320 h. S tarch granules loss smoothness on surface and became rough, even thoug h their changing speed was different among the three species. But, the y retained whole figure and size after 320 h treatment in the all case s. Amylase susceptivity and water absorption activity were measured. S tructural change of starch components was compared among the three spe cies with X-ray diffraction, DSC and GPC. High Performance Anion Excha nge Chromatography (HPAEC) pattern of debranched sample treated with b all-mill for 320 h showed that formation of very short chain in amylop ectin is little. C-13 solid-NMR spectra suggest that disruption of mol ecules of amylopectin and amylose with ball-mill might occur at their glycosidic linkage. However, very slight radical was observed by Elect ron Spin Resonance spectroscopy (ESR) in the case of 320 h sample.