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<p>This research focuses on the application of short-term ball milling as a sustainable pretreatment for corn grains, aiming to improve enzymatic hydrolysis and produce glucose syrups. The study evaluated the effects of ball milling on corn properties. The results showed small changes in starch crystallinity and composition but highlighted a significant increase in hydroxyl group availability, as indicated by FTIR. These modifications correlated with a 43% increase in water absorption and a 27% increase in solubility. Enzymatic hydrolysis of samples ball milled for 3 h demonstrated a remarkable improvement, with a starch conversion of 74.15%, representing a 119.5% increase in yield compared to milled corn (control). At the end of the process, a glucose syrup containing 68.7 g/L of glucose plus maltose was obtained. These results highlight the potential of ball milling as a fast, efficient, and environmentally friendly method for corn starch pretreatment before hydrolysis, thus representing a promising and sustainable alternative to traditional starch processing techniques.</p>

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Short-Time Ball Milling Improving Hydrolysis of Corn Starch: A Sustainable and Chemical-Free Pretreatment Approach

  • 期刊论文

  • 发表日期：

    2025年6月5日

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  • Carolina Reis Guimarães,
  • Alvaro Ferreira Monteiro,
  • Daniel Oluwagbotemi Fasheun,
  • Willian Bastos Monteiro,
  • Ayla Sant’Ana da Silva,
  • Elba P. S. Bon,
  • Ricardo Sposina Sobral Teixeira,
  • Viridiana Santana Ferreira-Leitão

摘要

This research focuses on the application of short-term ball milling as a sustainable pretreatment for corn grains, aiming to improve enzymatic hydrolysis and produce glucose syrups. The study evaluated the effects of ball milling on corn properties. The results showed small changes in starch crystallinity and composition but highlighted a significant increase in hydroxyl group availability, as indicated by FTIR. These modifications correlated with a 43% increase in water absorption and a 27% increase in solubility. Enzymatic hydrolysis of samples ball milled for 3 h demonstrated a remarkable improvement, with a starch conversion of 74.15%, representing a 119.5% increase in yield compared to milled corn (control). At the end of the process, a glucose syrup containing 68.7 g/L of glucose plus maltose was obtained. These results highlight the potential of ball milling as a fast, efficient, and environmentally friendly method for corn starch pretreatment before hydrolysis, thus representing a promising and sustainable alternative to traditional starch processing techniques.