玉米澱粉顆粒是由高度分支的分子呈放射狀排列組成的其中，以側鏈相互聚集形成雙螺旋結構，並通過氫鍵締合形成澱粉顆粒的結晶區。此外，鏈段分支部分不參與形成微晶束，為無定形區同普通品種澱粉相比，玉米澱粉顆粒的結晶區排列鬆散不緊密，使得熱氣、水分等更容易進入微晶束內部，將鏈間氧鍵結合力降低，使澱粉結晶區結構改變，而使結晶度降低。

Corn starch granules are composed of highly branched molecules arranged radially, in which side chains gather with each other to form a double helix structure, and the crystalline region of starch granules is formed by hydrogen bond association. In addition, the branch part of the chain segment does not participate in the formation of microcrystalline bundles, which is an amorphous area. Compared with ordinary varieties of starch, the crystalline areas of corn starch particles are arranged loosely and not tightly, making it easier for hot gas and water to enter the microcrystalline bundles, reducing the binding force of oxygen bonds between chains, changing the structure of starch crystalline areas and reducing the crystallinity.

將部分結晶區向無定形區轉變，史容易發生物化反應。[1]澱粉顆粒的無定形區是親水的，將顆粒浸入水中就會吸水，先是有限的可逆膨脹，而後是整個顆粒膨脹。

The transformation of some crystalline regions to amorphous regions is prone to biochemical reactions. [1] The amorphous region of starch particles is hydrophilic. When the particles are immersed in water, they will absorb water, first limited reversible expansion, and then the expansion of the whole particle.

澱粉含量較高，可達28%；糊化溫度高（62-72℃），具有較好的抗剪切能力；顆粒緊密；脂類化合物含量多，易形成直鏈澱粉-脂類化合物。澱粉約占玉米籽粒幹重的70%左右，是玉米籽粒的重要組成部分。

The starch content is high, up to 28%; High gelatinization temperature (62-72 ℃) and good shear resistance; Dense particles; There are many lipid compounds, which are easy to form amylose lipid compounds. Starch accounts for about 70% of the dry weight of corn grains and is an important part of corn grains.

玉米澱粉營養成分脂肪特點是:一半以上為亞油酸,並具有穀固醇、卵磷脂、維生素e等有益於防治血管硬化和促進腦細胞功能的物質。直鏈澱粉含量高，糊化溫度較高，顆粒緊密。

The nutritional composition of corn starch fat is characterized by that more than half of it is linoleic acid, and has glutasterol, lecithin, vitamin E and other substances beneficial to the prevention and treatment of vascular sclerosis and the promotion of brain cell function. The amylose content is high, the gelatinization temperature is high, and the particles are compact.

玉米澱粉以顆粒的形式貯存於植物的各個器官中，主要由直鏈澱粉和支鏈澱粉構成。直鏈澱粉呈線性結構，幾乎沒有分支，相對分子質量介於105～106之間，支鏈澱粉呈高度分支的簇狀結構，相對分子質量在107～109之間。

Corn starch is stored in various organs of plants in the form of granules, which is mainly composed of amylose and amylopectin. Amylose has a linear structure, almost no branches, and the relative molecular weight is between 105 and 106. Amylopectin has a highly branched cluster structure, and the relative molecular weight is between 107 and 109.

玉米澱粉顆粒由交替出現的“生長環”的無定形層和半結晶層組成，厚度在100～400nm之間。其中，無定形區主要由直鏈澱粉分子構成，半結晶區主要由支鏈澱粉分子構成；半結晶區中又包含結晶片層和非晶片層。澱粉顆粒這種特殊的無定形區和半結晶區交替出現的排列方式，使得其對光產生了特殊的折射現象，即偏光十字。

Corn starch granules are composed of amorphous layer and semi crystalline layer of alternating "growth ring", with a thickness of 100 ~ 400 nm. Among them, the amorphous region is mainly composed of amylose molecules, and the semi crystalline region is mainly composed of amylopectin molecules; The semi crystalline region also includes a crystalline wafer layer and an amorphous layer. The special arrangement of starch particles with alternating amorphous region and semi crystalline region makes it produce a special refraction phenomenon to light, namely polarizing cross.

玉米澱粉改性後，其顆粒形態、分子結構、晶型、結晶度、溶解度、糊化特性以及流變學性質等發生改變，可達到改善澱粉的加工特性並提高其應用價值的目的。

After the modification of corn starch, its particle morphology, molecular structure, crystal form, crystallinity, solubility, gelatinization characteristics and rheological properties are changed, which can improve the processing characteristics of starch and improve its application value.

玉米澱粉顆粒的主要特點如下：直鏈澱粉含量較高，可達28%；糊化溫度高（62-72℃），具有較好的抗剪切能力；顆粒緊密；脂類化合物含量多，易形成直鏈澱粉-脂類化合物。澱粉約占玉米籽粒幹重的70%左右，是玉米籽粒的重要組成部分。利用物理、化學等方法可以將澱粉轉化為低分子化合物或高分子聚合物，可以作為良好的加工原料。

The main characteristics of corn starch are as follows: the content of amylose is high, up to 28%; High gelatinization temperature (62-72 ℃) and good shear resistance; Dense particles; There are many lipid compounds, which are easy to form amylose lipid compounds. Starch accounts for about 70% of the dry weight of corn grains and is an important part of corn grains. Starch can be transformed into low molecular compounds or high molecular polymers by physical and chemical methods, which can be used as good processing raw materials.
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