Abstract
The effect of ball-milling on physicochemical properties of maize starch was evaluated. Results found that the cold water solubility (CWS) of maize starch was positively correlated with the time of milling up to 3 h. There was no significant influence of using a ceramic pot versus a stainless steel pot on CWS. However, following 5 h of ball-milling CWS increased quite dramatically in the ceramic pot (72.6%) and in the stainless steel pot (70.7%), as compared to the untreated maize starches (2.9%). In addition, as CWS increased, the regions of amorphism enlarged at the expense of the crystalline regions, resulting in a change from the native starch state (oval with a smooth surface) to having more of a rough, abrasive surface. Finally, the transparency of the starch increased as CWS increased and that the syneresis of freeze-thawed ball-milled maize starch also increased with an increase in the number of freeze-thaw cycles.