Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour
Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was ball milled and subsequently evaluated on structural conformation, thermal properties, particle size distributions, and rheological properties. Prior to ball milling, characterisation of OBPF were conduct...
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| Format: | Article |
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Elsevier
2018
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| Online Access: | https://eprints.nottingham.ac.uk/50592/ |
| _version_ | 1848798291234390016 |
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| author | Ramadhan, Kurnia Foster, Tim |
| author_facet | Ramadhan, Kurnia Foster, Tim |
| author_sort | Ramadhan, Kurnia |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was ball milled and subsequently evaluated on structural conformation, thermal properties, particle size distributions, and rheological properties. Prior to ball milling, characterisation of OBPF were conducted by means of Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) showing the existence of aggregated protein and starch-lipid complexes as predominant constituents of OBPF. Ball milling altered structural conformations of both protein and starch. Moreover, increase of ball milling time gradually decreased the transition enthalpy changes of amylose-lipid complexes upon heating which can be related to disruption of amylose-lipid complexes helical structure. Ball milling at higher speed resulted to smaller average particle size distributions of OBPF. Dynamic mechanical spectra of concentrated dispersions containing ball milled OBPF exhibited lower storage (G′) and loss (G″) moduli compared to control sample due to reduced particles volume packing. Moduli-frequency sweep data satisfactory fitted the Power Law’s model. |
| first_indexed | 2025-11-14T20:17:26Z |
| format | Article |
| id | nottingham-50592 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:17:26Z |
| publishDate | 2018 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-505922020-05-04T19:47:53Z https://eprints.nottingham.ac.uk/50592/ Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour Ramadhan, Kurnia Foster, Tim Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was ball milled and subsequently evaluated on structural conformation, thermal properties, particle size distributions, and rheological properties. Prior to ball milling, characterisation of OBPF were conducted by means of Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC) showing the existence of aggregated protein and starch-lipid complexes as predominant constituents of OBPF. Ball milling altered structural conformations of both protein and starch. Moreover, increase of ball milling time gradually decreased the transition enthalpy changes of amylose-lipid complexes upon heating which can be related to disruption of amylose-lipid complexes helical structure. Ball milling at higher speed resulted to smaller average particle size distributions of OBPF. Dynamic mechanical spectra of concentrated dispersions containing ball milled OBPF exhibited lower storage (G′) and loss (G″) moduli compared to control sample due to reduced particles volume packing. Moduli-frequency sweep data satisfactory fitted the Power Law’s model. Elsevier 2018-07-30 Article PeerReviewed Ramadhan, Kurnia and Foster, Tim (2018) Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour. Journal of Food Engineering, 229 . pp. 50-56. ISSN 0260-8774 Oat protein FTIR spectroscopy DSC Amylose-lipid complex Dispersion. https://www.sciencedirect.com/science/article/pii/S0260877417304570 https://doi.org/10.1016/j.jfoodeng.2017.10.024 https://doi.org/10.1016/j.jfoodeng.2017.10.024 |
| spellingShingle | Oat protein FTIR spectroscopy DSC Amylose-lipid complex Dispersion. Ramadhan, Kurnia Foster, Tim Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| title | Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| title_full | Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| title_fullStr | Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| title_full_unstemmed | Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| title_short | Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| title_sort | effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour |
| topic | Oat protein FTIR spectroscopy DSC Amylose-lipid complex Dispersion. |
| url | https://eprints.nottingham.ac.uk/50592/ https://eprints.nottingham.ac.uk/50592/ https://eprints.nottingham.ac.uk/50592/ |