EFFECT OF MECHANICAL BALL MILLING ON IMPROVING THE REACTIVITY OF CASSAVA STARCH
In this paper, the cassava starch was treated with mechanical ball milling, and sequentially the effect of mechanical ball milling on the cassava starch’s reactivity was studied with the help of Scanning Electron Microscope (SEM), X-ray diffraction (XRD), Scanning Laser Light Scattering (SLLS) and Fourier Transform Infrared Spectroscopy (FTIR). The results indicated that there were some potholes and cracks in the surface of starch granules after mechanical ball milling, and the crystal structure of the starch has been destroyed, decreasing the size of the starch particle, increasing more free-Hydroxyl, especially the primary hydroxyl. In a word, changes in structure and properties of the ball-milling starch could improve reactivity of starch, in particular the reaction capability between chemical reagents and the starch.
cassava starch mechanical mall billing structure property reactivity
Zheng Guoping Zhang Hongwei
State Key Laboratory of Pulp and Paper Engineering,South China University of Technology, Guangzhou,51064, China
国际会议
广州
英文
285-288
2010-11-08（万方平台首次上网日期，不代表论文的发表时间）