Advanced equipment can be used to produce high quality modified starch, but the secrets of these equipment are still unclear. In this study, cassava starch was taken as the research object to produce acetylated starch with low degree of substitution under rolling. Effects of rolling on acetylated starch quality and the changes in structures and properties of native starch were studied. The influence mechanisms of rolling on the quality of acetylated starch was analyzed according to the theory of mechanochemistry. The results indicated that the quality of acetylated starch increased prominently after rolling for 2 h and 12 h, and the reaction efficiency increased to 71.61% and 72.77%, respectively. The changes in structures and properties of native starch indicated that rolling have a significant mechanochemical effect on starch granules. With the increase of rolling time, the interior of starch granules gradually experienced the stress, aggregation and agglomeration stages, consecutively. Therefore, the quality of acetylated starch was improved significantly. In addition, the three stages of mechanochemical effect of starch varied in terms of influence mechanisms, so the mechanism of preparing high quality modified starch by means of advanced equipment was revealed.

中文翻译：

---

滚动辅助法制备乙酰化淀粉及其影响机理

可以使用先进的设备生产高质量的变性淀粉，但是这些设备的秘密仍然不清楚。本研究以木薯淀粉为研究对象，以轧制低取代度的乙酰化淀粉为原料。研究了轧制对乙酰化淀粉品质的影响以及天然淀粉的结构和性质的变化。根据机械化学原理，分析了轧制对乙酰化淀粉品质的影响机理。结果表明，滚动2 h和12 h后，乙酰化淀粉的质量显着提高，反应效率分别提高到71.61％和72.77％。天然淀粉的结构和性质的变化表明，轧制对淀粉颗粒具有显着的机械化学作用。随着压延时间的增加，淀粉颗粒内部逐渐经历了应力，聚集和团聚阶段。因此，乙酰化淀粉的质量显着提高。此外，淀粉的机械化学作用的三个阶段在影响机理上也各不相同，因此揭示了利用先进设备制备高质量变性淀粉的机理。