Food and Fermentation Industries >

2022 , Vol. 48 >Issue 12: 175 - 182

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028090

Effect of mechanical ball milling treatment on physicochemical properties and microstructure of Chimonobambusa quadrangularis powder

  • TANG Caidie ,
  • ZHANG Fusheng ,
  • YANG Jinlai ,
  • WU Liangru ,
  • ZHENG Jiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China)
    3(China National Bamboo Research Center, Hangzhou 310012, China)

Received date: 2021-05-26

  Revised date: 2021-06-29

  Online published: 2022-07-15

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Abstract

To explore the effect on the physicochemical properties and microstructure of Chimonobambusa quadrangularis powder (CQP), by-products of Chimonobambusa quadrangularis were used as raw material to obtain a powder with different ball material mass ratios by mechanical ball milling. The results showed that with the increase of the ball material mass ratios, the particle size, water holding capacity, oil holding capacity and swelling capacity of CQP decreased significantly, and the water content, protein, dietary fiber and other basic ingredients did not change significantly. When the mass ratios up to 9∶1, compared with the untreated group, the water holding capacity, oil holding capacity and swelling capacity decreased by 17.87%, 42.71%, and 43.30% respectively. The particle size of the powder reached a minimum. As the decreases of the particle size, the CQP was more delicate, the distribution was more uniform, the color was brighter and the cation exchange capacity was enhanced. The mechanical ball milling treatment increased the angle of repose and slip angle and decreased bulk density and tap density. Infrared spectroscopy and thermogravimetric analysis showed that the main functional groups of powder did not change after ball milling, but some macromolecular chains such as cellulose and hemicellulose inside were broken, and the degree of molecular polymerization and thermal stability reduced. Above results show that the mechanical ball milling technology can effectively improve the sensory performance, function and processing characteristics of the CQP, and can provide a theoretical basis for the high-value utilization of the Chimonobambusa quadrangularis by-products.

Key words： mechanical ball milling; Chimonobambusa quadrangularis powder; particle size; comprehensive characteristics of powder; microstructure

Cite this article

TANG Caidie , ZHANG Fusheng , YANG Jinlai , WU Liangru , ZHENG Jiong . Effect of mechanical ball milling treatment on physicochemical properties and microstructure of Chimonobambusa quadrangularis powder[J]. Food and Fermentation Industries, 2022 , 48(12) : 175 -182 . DOI: 10.13995/j.cnki.11-1802/ts.028090

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