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Structure characterization and its antiobesity of ball-milled konjac flour

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Abstract

Effect of ball-milled treatment done by high-frequency oscillatory-type mill for different time on structure and antiobesity of konjac flour was investigated. Konjac flour granules became smoother and remained its original shape in the first 1.5 h treatment, however its grain size changed from 657.3 (d50) to 23.7 μm (d50) after 4 h treatment, which meant that the pulverized model of konjac flour was a mixture of surface pulverized model and volume pulverized model, and mainly showed by the latter. The morphology and structural change of ball-milled konjac flour was characterized by using scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC) and electron spectroscopy for chemical analysis (ESCA). The results indicated that the crystallinity decreased while free energy increased obviously. However, thermal stability and the atomic building changed little or no. Compared with native konjac flour, the 4 h milled konjac flour could significantly decrease the body weight and total wet weight of fat of nutritional obese rats (P<0.05), and also decreased the content of triglyceride, glucose and high-density lipoprotein in blood of nutritional obese rat significantly (P<0.05). So the antiobesity effect of the 4 h milled konjac flour was significantly higher than that of the native konjac flour.

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Acknowledgements

Contract grant sponsor: National Natural Science Foundation of China; contract grant number: 30273670. Contract grant sponsor: National High Technology Research and Development Program of China (863 Program); contract grant number: 2002AA6Z3181.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China

    Bin Li, Jun Xia, Yang Wang & Bijun Xie

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  1. Bin Li
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  2. Jun Xia
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Correspondence to Bin Li.

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Li, B., Xia, J., Wang, Y. et al. Structure characterization and its antiobesity of ball-milled konjac flour. Eur Food Res Technol 221, 814–820 (2005). https://doi.org/10.1007/s00217-005-0119-6

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  • DOI: https://doi.org/10.1007/s00217-005-0119-6

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