Starch is a natural polymer polymer, and a specific three -dimensional space structure is formed by direct chain starch and branches of starch molecules, forming a starch granular crystal area and non -fixed -shaped area. Due to its polycrystalline architecture, natural starch is insoluble in cold water, film formability, processability and storage performance, gel is easy to condense and other defects. It is not suitable for the development and application of modern new technologies, new processes, and new products. Different molecular structural characteristics and characteristics of straight starch and branches of starch in starch particles are different. For example, branches of starch in starch particles help improve starch bloating ability, and direct chain starch plays inhibitory effects; It is mainly existing in the bloating particles, and some direct chain starch swims away from the outside of the particles to form continuous collagen phase. Different straight starch content in the same type of starch changes the structure and composition of the starch molecular, producing individual differences. Corn starch has better chemical composition and wide application areas, with a purity of 99.5%. According to the differences in the content of straight starch and branches of starch in the composition, it can be divided into waxy corn starch, ordinary corn starch and high -straight corn starch 3 3 Common types. The waxy corn starch does not contain direct chain starch. Ordinary corn starch contains 22%to 28%of direct chain starch, while the straight starch content in high -straight corn starch reaches 55%. Due to the differences and properties and nature of the starch and branches of starch, different chain/branches have different structures and physical and chemical properties.
Starch can be modified by physical and chemical methods to obtain a variety of transgender starch, which is widely used in food, medicine and other industries as raw materials. The air flow crushing technology is an effective method for starch physical modification. It is to generate high -speed airflow to generate dry and purified compressed gas by setting the nozzle. Drive the powder granules in the crushing equipment cavity. The role of cutting is crushed, and the crushing particles are classified and collected with the air flow. Empty crushing is one of the effective means to prepare ultra -microfin. The average product size of the product is 0.1 ～ 10 \u0026 micro; m. During the crushing process, mechanical chemical phenomena are generated, and the dish and change of crushing substances will change. The air flow crushing technology has the characteristics of product granularity, narrow distribution, high accuracy, good uniformity and dispersion, and high production capacity and high degree of automation. It is widely used in food and medicine. Protonotariou and Angelidis use air flow to crush wheat flour with airflow. After treatment, the powder particles are reduced, the water holding amount increases, and the purification temperature is reduced. Micro -fine wheat flour is more suitable for baking bread applications. Araki and Ashida and others used airflow to crush them to obtain micro -fine rice noodles and rice bran, and make rice noodle bread and rice bran bread. The product has soft texture, good color, delicate taste, and large volume. Antonios and others use airflow to crush barley flour and rye powder. The grain size of the micro -fine barley flour and rye powder obtained is significantly reduced. Sexuality, water holdings andIncreased oily, the bitterness decreases; xia wen and others use airflow to crush cassava starch. Crush corn starch, the powder crystal structure after treatment is damaged, the branches of starch breaks, and the molecular quality is reduced.
Use fluidized bed gas flow crushing machines to micro -detailed treatment of ordinary corn starch, high -straight corn starch and waxy corn starch, and the size, appearance, solubility, expansion, frozen stability stability of starch particles after treatment Study for the structure and physical and chemical nature. However, it lacks the analysis and analysis of the three starch molecular groups, molecular quality and distribution, and starch aging characteristics, as well as the differences in the effects of different chains/branches on different chains/branches. Therefore, in order to further explore the effects of waxy corn starch, ordinary corn starch and high -straight corn starch structure and properties, and analyze the effects of different chains/branches in the effect of different chains/branches. Ultra -micro powder, study micro -structures and aging characteristics of starch granules, crystal structure, molecular group structure, molecular quality, etc., and provides theoretical and practical guidance to expand theoretical research and in -depth development and utilization of starch resources.