Exploring the effect of ball milling on enhancing the synergistic interaction between potato starch and tamarind seed gum

作者：Jingjing Li, Chu-Yun Wu, Yuyan Zhang, Lingzhi Zhang, Xinyu Li, Xinyu Li, Qiaoquan Liu, Chen Zhang · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117390 · 被引用次数：4 · 研究领域：Polysaccharides Composition and Applications、Food composition and properties、Agricultural Engineering and Mechanization

The study aims to enhance the synergistic interactions between potato starch (PS) and tamarind seed gum (TSG) through mechanolysis during ball milling (BM). The PS/TSG composite granules gradually lose their original morphology and birefringence with increasing the milling speeds from 300 to 700r/min in a range of 0.5–2h. The mechanical fragmentation and mechanolysis during BM expose the internal regions of starch, facilitating the leakage of soluble materials to enhance the interaction with TSG and form a rigid composite. The onset melting temperature of composite after BM significantly increases from 61.48 °C (native) to ∼64 °C, indicating an increases in thermal stability. The mechanical forces generated by BM decrease RC% from 33.20% to 21%–6%. The pasting properties, overall gel morphology, texture properties, and gel freeze-thaw stability of the PS/TSG composite are significantly improved after BM treatment. Milling at 500 r/min for 1–1.5h shows the most effective in promoting PS/TSG interaction, making the composite suitable for use as stabilizers, thickeners, and gelling agents to enhance the quality of various starchy food products. • Ball milling (BM) significantly enhances potato starch/tamarind seed gum (PS/TSG) synergism. • Mechanical forces during BM facilitate soluble starch release and promote interaction with TSG. • BM disrupts the long-ordered structure of starch and forms rigid amorphous networks. • BM increases the onset melting temperature of PS/TSG, indi...