| With the development of science and technology, more and more technology is applied to the modification of potota sharch. Micronization as a new type of physical modification is being concern and attention by the majority of researchers. The granulometric produces by micronization will change the properies and aggregate-state structure of the potota sharch, and the micronized particles will lead to better modification of potota starch and increase the content of potota starch in starch-based materials.The experimental studies were conducted on the commercial food-grade potato starch, applying a ball-grinder to micronize it,and an optimum combination of parameters can be summarized for milling time, rotary speed and mass concentration as 24h, 350r/min and 0.35g/mL, respectively,using dehydrated alcohol as ball mill’medium. Different categories, and particle size distribution were investigated and analyzed with LPSA, SEM, UV and DSC methods. It indicated that the particle size of the native starch was reduced obviously. SEM photo indicated that the native starch was broken into smaller particles.MPST showed that the variation tendency in viscosity of micronized starch was similar to that of the native starch. The stability of starch was remarkably improved after micronization. As the particle size decreased, solubility of the micronized starches enhanced, the expansive force moved up and the sedimentation volume of MPST paste tended to increase. With the increased extent of micronization, the MPST/liquid paraffin system appeared more stable. After lipophilic modification by aluminic ester coupling agent, the dispersion rates of modified starch all improved. Along with MPST the decline of the particle size of starch, the stability of dispersed system of lipophilic modified starch and liquid paraffin increased.The hygroscopicity and oil absorption MPST were improved obviously. |
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