| In this dissertation waxy maize, maize and amylomaize V starches with different amylose contents were hydrolyzed with acid in ethanol solvent, in a higher temperature, to prepare microcrystalline starches. Firstly, hydrolysis rate was as index, the most optimal process conditions including reaction temperature, acid concentration, reaction time, alcohol concentration and starch milk concentration of using acid alcohol preparing maize, waxy maize and amylomaize V microcrystalline starches were investigated by single factor experiment research; Then X ray diffraction (XRD), Scanning Electron Microscopy (SEM) were used to analysis the inside structure of starches with different hydrolysis rates,DSC for the thermal properties analysis; Finally, solubility and digestibility were discussed, expecting to provide the theoretical basis of the industry development of microcrystalline starch.The result of research includes three aspects as following:1. The acid hydrolysis of starches in ethanol solvent processed two distinct steps. Starch granules'amorphous area was hydrolyzed at first, and then the crystallization area would be hydrolyzed. The hydrolysis rate dynamics equations of the amorphous areas for waxy maize, maize and amylomaize V starches were y = 4.427x + 1.09(0 |
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