Along with the decrease of the starch granules size,the Intrinsic Viscosities of amylose and amylopectin declined,which indicated the decrease of starch molecular weight.

• 随着淀粉粒度减小,其支链淀粉和直链淀粉糊的特性黏度降低,分子量下降。布拉班德黏度分析表明,微细化玉米淀粉糊化起始温度下降,热糊稳定性增强;