The research through SEM, LCSM, GPC, LLS, Polarized Microscope, XRD, DSC,,ESCA showed that the granularity effect had strong influence on the microcosmic shape and morphological structure of micronized starch.

• 应用现代仪器分析手段(SEM，LCSM，GPC，LLS，Polarized Microscope，XRD，DSC，ESCA)尝试系统表征和初步显示了粒度效应引起的淀粉微观形貌和聚集态结构的变化，结果表明，淀粉微细化后使淀粉分子向有利于改善淀粉反应性和性能的结构转变。