Abstract
AbstractIn this study, corn starch samples that are treated at different rotational speeds (native corn starch, 5, 15, 25, 35, and 45 Hz) are prepared by twin‐screw extrusion, and the structure of corn starch is evaluated. The results show that the crystallinity, degree of order, and degree of the double helix of corn starch decrease with increasing screw speed. In addition, in the gelatinization performance test, the rotational speed is found to have a substantial effect on the peak viscosity, breakdown viscosity, final viscosity, and rebound viscosity. With increasing screw speed, the long‐branched chain of the corn starch sample changes into short branched chains, and the molecular weight distribution width index increases continuously. This study provides a theoretical basis for the large‐scale extrusion of corn starch.
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