The crystal structure and compact granule surface of maize starch were destroyed by mechanical activation, and the crystallinity decreased from polycrystalline to amorphous.

• 其原因是玉米淀粉在机械活化过程中其结晶结构与颗粒形貌均受到破坏，结晶度降低，最终由多晶态转变成非晶态。