The structure and physicochemical properties of waxy maize starch in a fluidized bed opposed jet mill were studied in this paper. The granular morphology

crystal texture and physicochemical properties of it were further characterized using scanning electron microscopy

laser particle size analyzer

X-ray diffractometry

infrared spectrometer

differential scanning calorimetry

rapid visco analyzer. The results show that micronized waxy maize starch granular median diameter is decreased 6.43μm

starch granules lose smoothness on surface and become rough. The crystal structure of waxy maize starch is a-type structure and is changed from polycrystalline to amorphous and is no new groups produced. Enthalpy and gelatinization point all is decreased and has a better viscosity stability. Compared with native starch

all other property factors of micronized waxy maize starch

such as the water binding capacity and freeze-thaw stability are significantly increased. Its hot paste stability and mechanical stability are better than those of native waxy maize starch.