Abstract: To explore the effect on the physicochemical properties and microstructure of the Dendrocalamus latiflorus shell dietary fiber (DSDF), this paper used Dendrocalamus latiflorus shell as raw material to obtain DSDF with different particle sizes by mechanical ball milling. The morphology, thermal stability and functional groups were characterized by FT-IR, TGA and SEM. The results showed that the DSDF particle size increased first and then decreased with the increase of the ball-to-ball ratio. When the ball-to-ball ratio was 1∶5, the DSDF particle size was the smallest (684.9±69.23 nm), the water holding capacity (4.12±0.04 g/g), oil holding capacity (3.93±0.18 g/g) and swelling capacity (8.22±0.51 mL/g) were the biggest. And its color was brighter and lighter than the original. The microstructure characteristics of DSDF also changed after ball milling, the cellulose partially decomposed and the thermal stability decreased. The size of DSDF decreased under ball milling; the surface was rough and cracked; and agglomeration occurred. However, the functional group characteristics of DSDF were basically unchanged by ball milling. These result indicated that the mechanical ball milling could effectively improve the properties of DSDF, which is an effective way to modify DSDF.
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