By using SEM, X-ray Brabender viscograph methods, it was found that crosslink and amylase hydrlysis affected the appearance and interior of starch granual, but not the crystalline structure.

• 文中运用电子显微镜、X-衍射、布拉班德粘度仪等分析仪器对交联微孔淀粉颗粒形态、晶体结构、理化特性、糊化特性进行研究。结果表明：淀粉经交联、酶等处理后影响到颗粒表面及内部，但未影响到晶体结构；