The changing of starch structure during hydrolysis and autoclaving treatment were studied in the experiment, the result shows that the crystallization of native starch granule d...

• 实验分别从不同角度揭示了水解和压热处理对淀粉结构的破坏方式和程度,得出玉米抗性淀粉在形成过程中失去了原淀粉的结晶结构,形成了新的结晶结构。