The modification of native starch can chang its properties, extend its applications.
原淀粉经各种改性后性质发生变化，使其应用范围更加广阔。
Therefore, the digestion rate of starch at low cross-linkin degree was higher than that of native starch.
因此，低交联度的淀粉消化速率要高于天然淀粉。
The native starch was transformed to thermoplastic starch (TPS) by the torque rheometer, single screw extruder and plasticizers.
利用转矩流变仪、单螺杆挤出机和增塑剂将天然淀粉转变为热塑性淀粉（TPS）。
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