Research On The Preparation Of Starch Crystallites With Acid-hydrolyzed Starch And Its Crystalline Structure And Properties

In this dissertation Maize or Potato starch were firstly hydrolyzed with 2.4mol/L hydrochloric acid at 35℃; then acid-hydrolyzed starch crystallite was dissolved and crystallized or re-crystallized for gaining optimal method of A-type and B-type starch crystallite. The frozen preparation was available. The remaining starch granules after acid hydrolysis and the starch crystallite by crystallization were analyzed for the increasing of aldehyde group by iodine-titration, the crystallinity by X-ray diffraction, the microstructure by SEM and the thermal-stability by DTA and TG, and then the thermal-stability, the enzyme resistance and retrogradation resistance were discussed, expecting to provide the theoretical basis of the exploture and uses of starch crystallite.The result of research includes three aspects as following:1.The acid-hydrolysis of starch processed two distinct steps, the quick hydrolysis of the amorphous areas and the lower hydrolysis of the granule crystalline regions. The hydrolysis rate constants of the amorphous areas of maize and potato were 2.27(t<96h) and 0.94(24h