Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

• DOI: 10.1016/j.jcs.2015.11.004
• Publication Date: 2015-11-11T02:03:17Z
• Authors: Lei Shi; Wenhao Li; Juanjuan Sun; Yanyan Qiu; Xiaopeng Wei; Guangzhong Luan; Yayun Hu; Eizo Tatsumi
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

Abstract The particle size of maize flour has a significant effect on its functional and physicochemical properties. In this study, maize grits were ground for various time intervals (3.5, 4, 5, 6, 10 and 14 min), and grinding effects on compositional, functional and physicochemical properties of maize flour were evaluated by using rapid visco analyzer (RVA), differential scanning calorimeter (DSC), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and other chemical methods. The results showed that grinding could effectively pulverize the flour particles. As particle size decreases, the damaged starch and amylose content, gelatinization degree, hydration capacity, water solubility index and water absorption index were significantly (P