淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。
The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.
当微细化淀粉粒度超过粉碎极限后，微细化淀粉颗粒就会发生团聚现象，导致淀粉颗粒粒度增加。
When the micronized granularity exceeds grinding limit, the starch granularity will be reunited and finally lead to the granularity increase.
鹅掌柴花蜜腺为淀粉型蜜腺，淀粉粒为许多微小颗粒聚集成的复粒。
The nectary belongs to starch nectary and the starch is complex grain.
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