(4)糊化程度指标(Degree of gelatinization)：将样本磨碎，取2g 溶于 98ml 蒸馏水中，加入2ml 10M 之氢氧化钾溶液，以磁石搅拌5 分钟后，于4500g 下离心7 分钟， 取上澄液1m...
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The total sugar and starch change a little. And the degree of gelatinization arises from 11.9% to 88.6%.
总糖与淀粉含量基本不变,糊化度达到88.6%,直链淀粉含量、碘蓝值与还原糖含量都有所提高。
参考来源 - 莲子粉加工工艺与应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.
在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。
The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.
糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。
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