This experiment used scanning electron microscopy, X-ray diffraction, differential calorimetry scanner and in vitro digestion method to study the condensed structure, particle size, crystal properties, thermal properties and digestion properties, starch hydrolysis rate, and hydrolysis kinetics of micronized rice starch. Changes in chemical constants and glycemic index were analyzed. Experimental results show that dry ball milling micronization treatment has a significant impact on the condensed structure and digestibility of rice starch. The micronized rice starch particles after ball milling are evenly distributed and the particle size is reduced; the orderly microcrystalline area structure is destroyed, but the submicrocrystalline area structure is increased; the endothermic peak of the enthalpy change curve disappears, and the starch begins to gelatinize at room temperature; resistance The content of organic starch was significantly reduced, and the content of digestible starch was increased. Micronization treatment for 12 hours could increase the glycemic index, but by extending the ball milling time, the increase in starch hydrolysis rate was not significant.

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Original research was done by Wu Jia, Zhang Yun, Wang Lan, Xie Bijun, Zhao Siming

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