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《Chemical Engineering》 2006-10
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Analysis of mechanical activation effect of maize starch

HUANG Zu-qiang~1,HU Hua-yu~1,TONG Zhang-fa~1,LI Xuan-hai~1,QIN Xue-jiang~2(1.School of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004,Guangxi,China;2.Guangxi Mingyang Biochemical Technology Co.Ltd.,Nanning 530226,Guangxi,China)  
Maize starch was mechanical activated by a stirring-type ball mill,the effects of mechanical activation on crystal structure,solubility,apparent viscosity and freeze-thaw stability of maize starch were investigated respectively.The results indicate that the crystal structure of maize starch can be destroyed by mechanical activation and the crystallinity is decreased from polycrystalline to amorphous state in 3h.The mechanical activation was evidenced to cause changes of physical and chemical properties of maize starch: gelatinization temperature reduced,cold-water-solubility increased;apparent viscosity and shear-thinning nature decreased;recrystallization and syneresis rate increased,freeze-thaw stabilization decreased.
【Fund】: 国家自然科学基金资助项目(20366001);; 广西大学科研基金项目(X051007)
【CateGory Index】: TS235.1
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