X ray diffraction method has been used to study the crystallinity of wheat starch granules with different water content.
应用X射线衍射方法对不同水分含量的小麦淀粉颗粒的结晶度进行了研究。
High cross - linking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes.
高交联降低淀粉颗粒和淀粉糊的消化速度，低交联增大淀粉颗粒的消化速度但对淀粉糊的消化速度影响程度较小。
The results show: The polarized structure of starch granules does not change.
结果表明：发芽处理后淀粉的颗粒保持原有的偏光十字结构；
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