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《Fine Chemicals》 2002-02
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Konjac Variation of Crystal Structure of Potato Starch in the Process of Micronization Milling

HU Fei,CHEN Ling,LI Lin (College of Food & Biological Engineering,South China University of Technology,Guangzhou 510640,China)  
The variation features and rules of crystal structure of potato starch in the process of ball milling were studied by x ray diffraction and DSC method.The results showed that the crystal structure of potato starch could be destroyed by ball milling and the crystallinity decreased from polycrystalline to amorphous state.Gelatinization temperature of potato starch decreased as the milling time got longer.The phase transition peak in gelatinization process disappeared gradually and the phase transition peak of water strengthened.
【CateGory Index】: TS235
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