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；
The crystal structure of starch particles in the composite prepared with co-coagulation method disappeared and transferred to amorphous state.
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 gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.
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。
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