The study was carried out in order to determine and establish the functional characters of micronized starch prepared from food-grade cassava starch using a vacuum ball-grinding machine.

• 采用真空球磨设备,以食用木薯淀粉为原料制备不同粒度梯度的微细化淀粉,对因淀粉颗粒粒度效应引起的微细化淀粉糊化特性、聚集态结构、冻融性、溶解度等的改变进行表征。