原蠟質玉米淀粉顆粒表面光滑致密，多呈橢圓形，顆粒帶有許多乳狀突起，部分顆粒表面有凹陷孔洞，粒形相對較大;原普通玉米淀粉顆粒表面光滑致密，主要呈多邊形，顆粒表面嵌有小微孔，該微孔與玉米淀粉孔道結構有關。

The surface of the original waxy corn starch particles is smooth and dense, mostly oval, with many milky protrusions, and some particles have concave holes on the surface, which are relatively large in shape; The surface of the original ordinary corn starch particles is smooth and dense, mainly polygonal, and the surface of the particles is embedded with small pores, which are related to the pore structure of corn starch.

原玉米淀粉顆粒粒徑相對較大，氣流粉碎處理后淀粉粒徑顯著減小(P<0.05)，其中微細化蠟質玉米淀粉D50減小6.05μm，90%的微細化蠟質玉米淀粉粒徑小于14.58μm，10%的微細化蠟質玉米淀粉粒徑小于1.86μm。

The particle size of original corn starch was relatively large, and the particle size of starch decreased significantly after air pulverization (p<0.05), among which the micronized waxy corn starch D50 decreased to 6.05 μ m. 90% of the micronized waxy corn starch has a particle size less than 14.58 μ m. 10% micronized waxy corn starch with particle size less than 1.86 μ m。

微細化普通玉米淀粉D50減小5.22μm，其D90、D10分別為9.81、1.51μm;微細化高直鏈玉米淀粉D50減小5.53μm，其D90、D10分別為10.99、1.58μm。

Micronized ordinary corn starch D50 reduced to 5.22 μ m. Its D90 and D10 are 9.81 and 1.51 respectively μ m; Micronized high amylose corn starch D50 reduced to 5.53 μ m. Its D90 and D10 are 10.99 and 1.58 respectively μ m。

原高直鏈玉米淀粉顆粒主要呈多面體，顆粒表面光滑致密，部分顆粒嵌有微孔。氣流粉碎后，3種玉米淀粉顆粒形態(tài)均明顯減小，形狀變得無規(guī)則，顆粒表面粗糙且出現(xiàn)棱角和裂紋。

The original high amylose corn starch particles are mainly polyhedral, with smooth and dense surface, and some particles are embedded with micropores. After air pulverization, the morphology of the three kinds of corn starch particles decreased significantly, the shape became irregular, and the particle surface was rough with edges and cracks.

3種微細化玉米淀粉的Sw較原玉米淀粉顯著提高(P<0.05)，說明微細化處理能夠使玉米淀粉顆粒粒徑減小和Sw增大。

The SW of three kinds of micronized corn starch was significantly higher than that of the original corn starch (p<0.05), indicating that micronization treatment can reduce the particle size of corn starch and increase SW.

其中微細化蠟質玉米淀粉顆粒較大，顆粒形態(tài)相對規(guī)則且表面粗糙程度較低，乳狀突起脫落，部分顆粒被破壞而露出臍點;微細化普通玉米淀粉顆粒形態(tài)相對均勻，微細化高直鏈玉米淀粉部分顆粒被破壞露出輪紋結構。

Among them, the micronized waxy corn starch particles are larger, the particle morphology is relatively regular and the surface roughness is low, the Milky protrusion falls off, and some particles are damaged to expose the umbilical point; The morphology of micronized ordinary corn starch particles is relatively uniform, and some particles of micronized high amylose corn starch are damaged to expose the wheel structure.

說明氣流粉碎作用使玉米淀粉顆粒形態(tài)發(fā)生改變，淀粉顆粒表面及內部結構發(fā)生變化，此結果與有關人員等利用球磨研磨和有關研究人員利用高速離心磨研磨獲得的微細化粉體顆粒形貌變化現(xiàn)象一致。

It shows that the airflow pulverization can change the morphology of corn starch particles, and the surface and internal structure of starch particles are changed. This result is consistent with the morphology changes of micronized powder particles obtained by ball milling and grinding by relevant researchers using high-speed centrifugal mill.

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