The rise in pasting temperature and the drop in viscosity of high-amylose maize starches were observed and viscosity curve pattern was changed from C to D after micr...

• 以上表明在淀粉颗粒内无定型区和结晶区的直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,产生了新的不同稳定性的结晶体,从而导致微波淀粉内部更加有序的结晶排列。