Study on the Granularity Effect of Micronized Starch and Its Rheological Property

The corn starch granules can be micronized by the modern powder machine.Along with the decrease of the starch granules size,the Intrinsic Viscosities of amylose and amylopectin declined,which indicated the decrease of starch molecular weight.The Brabender Viscosity Cures showed,along with the decrease of the granularity,the beginning gelatinizing temperature of MST declines,the hot stability is enhanced and the cold stability decreases.Rheological analyzing results show the MST paste is pseudoplastic fluid.After micronizating,the fluidity of MST paste increases.The granularity effect has obvious influence on the rheological properties of corn starch.