Recent Advances in Studies of the Structure of Starch Granules

作者综述了其实验室在淀粉颗粒结构研究方面的一些最新进展．这些研究包括淀粉颗粒的形态、支链淀粉的分枝结构、淀粉中磷的结构和含量，以及直链和支链淀粉在淀粉颗粒中的定位，将有助于增进我们对淀粉颗粒结构的了解．淀粉结构的知识也将帮助我们理解淀粉的性质，譬如易消化性、淀粉糊的性质和直链淀粉的淅滤方式等．

Some recent studies on the structure of starch granules conducted in our laboratory were discussed in this paper. These studies, including morphology of starch granules, branching structures of amylopectins, phosphorus structures and contents in starch, and the location of amylose and amylopectin in starch granules, will provide additional understanding of the structure of starch granules. The knowledge of starch structure will also help us understand the properties of starch, such as amylose leaching patterns, digestibility, starch pasting properties, etc.