Because of its special physical and chemical properties, amylosestarch is a kind of high additional value starch.
直链淀粉由于其独特的理化性质，是一种高附加值的玉米淀粉。
2
The results of X-ray diffraction show that the crystal structure of high amylosestarch and the starch acetate differs greatly, which implies that the crystal structure is damaged during substitution.
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。
3
The accumulation rate of amylose amylopectin total starch in weak grains all reached peaks on20-25th daa .