采用共凝法制备的复合材料淀粉粒子的结晶结构消失，淀粉粒子的结构为无定形结构。
The crystal structure of starch particles in the composite prepared with co-coagulation method disappeared and transferred to amorphous state.
微晶淀粉的制备方法按生成微晶的主要步骤可划分为回生法、水解法和结晶法三类。
According to the primary procedure of the formation of microcrystalline starch, the preparation methods were classified as retrogradation, hydrolyzation and crystallization.
采用X-射线衍射仪对颗粒态抗性淀粉的结晶性质进行了研究。
The crystalline property of granular resistant starch(RS) was studied by X-ray diffractometer.
其中物理方法是通过控制淀粉颗粒粒度，化学方法是通过化学反应，破坏颗粒结晶区域。
For destruction of the crystal structure, the physical means aim at controlling the granularity of the starch granules, while the chemical methods through chemical reactions.
利用扫描电子显微技术和多功能偏光显微技术系统研究三氯氧磷交联淀粉在生物降解过程中的颗粒形貌和结晶结构变化情况。
The appearance and crystal structure change in the biodegradation of partially degraded starch granules were examined using SEM technology and multifunctional polariscope.
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。
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.
文章综述了国内外对淀粉结晶结构的研究，并对以后的研究作相关展望。
This paper summarized the progress of research on the crystalline structure; prospect its research orientations in the future.
该酸解淀粉经过溶解和冷冻重结晶制备得到了淀粉球晶。
The starch spherocrystals were prepared by dissolution and freezing recrystallization of the acid-hydrolyzed starch.
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。
X ray diffraction method has been used to study the crystallinity of wheat starch granules with different water content.
存放过程中淀粉糊和淀粉胶均比较稳定，结晶度仅有微小回升。
Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.
经丙三醇增塑后，超微淀粉结晶度低达9.3%，其加工性能得到极大改善，可用于制备食品级生物降解包装膜。
After plasticised by glycerol, its crystallinity becomes 9.3%. In this way, the mechanical property of starch is improved and it can be applied to food package film.
应用X -射线衍射方法对不同水分含量的玉米淀粉颗粒的结晶度进行了研究。
X-ray diffraction method has been used to study the crystallinity of maize starch with different water content.
自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。
The natural fermentation mainly affected the amorphous region of the starch granule structure.
结果表明，机械力化学效应使得淀粉颗粒结晶结构受到破坏，结晶程度降低，最终由多晶态转变成非晶态。
The results showed that the crystal structure of potato starch could be destroyed by ball milling and the crystallinity decreased from polycrystalline to amorphous state.
结果表明，多孔淀粉颗粒表面呈蜂窝状，孔密度均一，结晶度提高，吸水吸油能力明显大于原淀粉。
The results show porous starch granule looks like honeycomb, porous density is homogeneous, the crystallinity increase and the absorptivity are obviously higher compared with native starch.
本发明玉米淀粉生产结晶果糖的工艺，涉及糖类生产工艺领域。
The invention for the technology of using cornstarch to product crystallization diabetin relates to the field of carbohydrate manufacturing technique.
葡萄糖全糖粉具有不返潮、不结晶析出等特点，在食品工业中可代替部分蔗糖与淀粉糖浆。
With the properties of avoiding deliquescence and crystallization, the whole sugar powder can be applied extensively in food industry instead of part of cane sugar or starch syrup.
研究了丙三醇对淀粉塑化前后结构的影响，用X射线衍射仪对淀粉塑化前后的结晶性能进行了研究。
The effect of glycerol to the starch structure and the crystal property were studied by SEM and XRD.
醚化及交联反应主要在淀粉的非结晶区进行，反应并未破坏淀粉颗粒。
Etherifying and cross-lining occurred mainly in the amorphous region of the starch granule, and they do not disrupt the starch granule.
酸解玉米淀粉经过溶解及冷冻结晶后可形成B型淀粉微晶。
B-Type starch crystallites can be formed from dissolving and frozen-crystallizing the acid-hydrolyzed maize starch.
直链淀粉和支链淀粉共同存在时会产生较强的相互作用，导致其混合淀粉的结晶速度的下降。
The amylose has the fastest speed both in crystal degree and microcrystal size, the next is that of amylopectin, where native starch has the slowest speed.
淀粉及淀粉衍生物结晶性质及结晶度大小直接影响着淀粉产品的应用性能。
The crystallinity of the starch and its derivatives have a direct effect on the applications of its products.
提取试验表明：采用两次结晶工艺比一次结晶法的产率和合格率均有显著提高，乳酸钙收得率对总淀粉计可达78.9%。
Fining tests show that using two crystallizations is better than one crystallization in both productivity and properties. Calcium lactate productivity to total starch reached as high as 78.9%.
酸解淀粉经均相脱支和结晶化可以形成较好的微晶，且酸解时间越长结晶度越高。
The better crystallite can be obtained by homogeneously debranching and crystallizing the acid-hydrolyzed starch. Besides the crystallinity increases as the hydrolysis time lasts.
玉米淀粉和马铃薯淀粉随着酸解时间的延长，结晶度逐渐增大，但是晶型不发生改变。
The relative crystallinity of the residues of maize starch and potato starch gradually increased with the increase of hydrolysis time, but the crystal type of which didn't changed.
采用差示扫描量热仪（ DSC）研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。
The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.
本文应用扫描电镜、X -光衍射和偏光显微等现代分析技术，观察和研究了不同取代度羟丙基淀粉和原淀粉的颗粒形貌及其结晶结构。
The changes of granular appearance and crystal structure of starch after being kneaded were investigated by SEM, polarization microscope and X-ray diffractometry.
本文应用扫描电镜、X -光衍射和偏光显微等现代分析技术，观察和研究了不同取代度羟丙基淀粉和原淀粉的颗粒形貌及其结晶结构。
The changes of granular appearance and crystal structure of starch after being kneaded were investigated by SEM, polarization microscope and X-ray diffractometry.
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