X-Ray Diffraction Spectrum Analysis of the Maize Starch Processed by High Pressure(MSHP)

The crystrallinity of MSHP is studied with X-ray diffractometer. The results showed that following the pressure and water content increased the diffraction peak fell down,the shape of diffraction peak gradually disappeared, the crystrallinity decreased and the gelatinization degree increased. When the dry starch was processed by 700 MPa,its crystal was not destroyed． The results showed that the essentiality of gelatinization of MSHP was also hydration.