摘要： In this work, we proposed a strategy for the hydrolysis of native corn starch, after the treatment of corn starch in an ionic liquid aqueous solution, it is an awfully “green” and simple means to obtain starch with low molecular weight and amorphous state. X-ray diffraction results revealed that the natural starch crystalline region was largely disrupted by ionic liquid owing to the broken intermolecular and intramolecular hydrogen bonds. After hydrolysis, the morphology of starch changed from particles of native corn starch into little pieces, and their molecule weight could be effectively regulated by hydrolysis time, and also the hydrolyzed starch samples exhibited gradually decreased thermal stability with the extension of hydrolysis time. This work would counsel as a powerful tool for the development of native starch in realistic applications.

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