Effect of Ball Milling on the Structure and Properties of Insoluble Dietary Fiber in Jackfruit Peel

Abstract

To improve the taste and functional properties of water-insoluble dietary fibre (IDF), the IDF of jackfruit peel was dryly ground by planetary ball milling. With characterization and properties analysis, the effect of ball milling time on the morphology, chemical structure, crystalline structure, specific surface area and functional properties of jackfruit peel IDF were investigated. From the results, the original fibre structure of IDF was destroyed, the particle size became smaller and the specific surface area increased after ball milling. With 18 h of ball milling time, there was the smallest average particle size and the largest specific surface area of IDF. Moreover, with ball milling modification, the chemical composition and crystal structure of IDF were not changed. With the ball milling time prolonging, the water holding capacity, binding capacity, swelling ability and cation exchange capacity of IDF increased first and then decreased, and there also existed the declined trend of oil holding capacity. It presented the highest water holding capacity (4.6 g/g), the highest binding capacity (4.3 g/g), and the strongest cation exchange capacity by 18 h milling time. In this study, ball milling exhibited good performance in jackfruit peel IDF grinding and modification, which also improved its functional properties.

Keywords

• jackfruit
• dietary fiber
• ball milling time
• superfine grinding