Because of its special physical and chemical properties, amylose starch is a kind of high additional value starch.
直链淀粉由于其独特的理化性质，是一种高附加值的玉米淀粉。
When using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.
用糊化后的淀粉进行接枝共聚反应时，最终制得产物的吸水率较高，并部分地依赖淀粉中直链和支链淀粉的含量。
The special structure and characteristics of high amylose maize starch are introduced in this paper. The current situation and prospect of high amylose maize starch are reviewed at home and abroad.
简要介绍了直链淀粉的性质特征和国内外对高直链玉米淀粉的研究现状及展望。
The results of X-ray diffraction show that the crystal structure of high amylose starch and the starch acetate differs greatly, which implies that the crystal structure is damaged during substitution.
衍射结果表明，淀粉醋酸酯和原淀粉的结晶结构完全不同，说明在取代过程中，原淀粉的结晶结构遭到破坏。
In this study, high-amylose corn starch and PVA were used as experimental materials.
本实验以高直链玉米淀粉为主要原料，对其高温高压下的成膜性质进行了研究。
In this study, high-amylose corn starch and PVA were used as experimental materials.
本实验以高直链玉米淀粉为主要原料，对其高温高压下的成膜性质进行了研究。
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