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《Food Science》 2003-07
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抗性淀粉结晶性质的研究

In this article, the exsitence of crystalloid was affirmed by X-ray diffraction techniques. The results indicated that theresistant Starch’s (RS) crystallinity was higher than native starch's. The degree of general crystallinity and the relation betweenthe content of different type crystallite and the content of RS presented certain rules: To the samples treated with kindred methods,the greater its crystallinity was, the higher the content of RS was, and the content of advanced crystallite was in accord with thislaw too. To the samples dealed with entirely different methods, this law wasn't available. The division of advanced crystalliteand elementary crystallite was only based on different granularity, irrespective of their compactness and firmness .
【Fund】: 国家自然科学基金资助项目(29906002)
【CateGory Index】: TS236.9
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