植物淀粉已被用于制作面包，面粉，及其他食品项目多年。
Plant starches have been used in making bread, flour, and other food items for many years.
支链淀粉是植物淀粉的主要成分，而淀粉分支酶是其合成的关键酶。
Amylopectin is a major constituent of starch in plants and starch branching enzyme is thought to be a key enzyme of amylopectin biosynthesis.
淀粉定性试验是根据植物淀粉能与碘结合生成兰色化合物这一特异现象，用以确定掺入物的属性。
The starch qualitative experiment can determine the attribute of the artificial increased pigment according to the special phenomenon that plant starch with iodine union can produce blue color.
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