顆粒形狀和大小：

Particle shape and size:

蠟質玉米顆粒的形狀多為多角形，此外，還有圓形，其表麵較為粗糙，無裂紋；普通玉米澱粉顆粒表麵光滑，多為多角形；馬鈴薯澱粉顆粒多為卵形，表麵光滑、顆粒完整；甘薯澱粉顆粒形狀多為圓形，此外還有多角形，表麵光滑，無裂紋。其粒徑如表1所示：

The shape of waxy corn granules is mostly polygonal, and in addition, they are also round, with a rough surface and no cracks; The surface of ordinary corn starch granules is smooth and mostly polygonal; Potato starch granules are mostly oval shaped, with a smooth surface and intact granules; Sweet potato starch granules are mostly circular in shape, in addition to being polygonal, with a smooth surface and no cracks. Its particle size is shown in Table 1:

透明度的凝沉性：

The coagulation of transparency:

澱粉糊的透明度是食品加工上的重要品質因素之一，和老化度也有很大的相關性。一般易老化者透明度較差。例如，普通玉米澱粉呈半透明白色糊，馬鈴薯澱粉糊和蠟質玉米澱粉則非常透明。目前常用透光度來反應澱粉糊透明度的高低，從而顯示其與水結合能力的強弱。一般來說，蠟質玉米澱粉的透光率要好於馬鈴薯澱粉和普通玉米澱粉。

The transparency of starch paste is one of the important quality factors in food processing, and it is also closely related to aging degree. Generally, people who are prone to aging have poor transparency. For example, regular corn starch appears as a semi transparent white paste, while potato starch paste and waxy corn starch are very transparent. At present, transparency is commonly used to reflect the transparency of starch paste, thereby demonstrating its ability to bind with water. Generally speaking, the transparency of waxy corn starch is better than that of potato starch and regular corn starch.

澱粉受熱，其顆粒吸水膨脹、破裂而發生糊化，在冷卻過程中，澱粉分子進行重排，分子鏈之間以氫鍵結合，使澱粉分子脫水收縮，其粘附性能下降，保水性減弱。沉降體積越小，表示該澱粉越易凝沉。一般來說普通澱粉的凝沉性很強，而蠟質玉米澱粉和馬鈴薯澱粉的凝沉性很低，這是因為直鏈澱粉呈鏈狀結構，在溶液中空間障礙小，易於取向，故易回生，尤其是中等長度的直鏈澱粉易回生，而馬鈴薯澱粉中直鏈澱粉的鏈較長，取向困難，回生慢。蠟質玉米澱粉中基本是直鏈澱粉，支鏈澱粉呈樹狀結構，在溶液中空間障礙大，不易取向，故不易凝沉。

When starch is heated, its particles absorb water, expand and rupture, resulting in gelatinization. During the cooling process, starch molecules rearrange, and hydrogen bonds bind between molecular chains, causing starch molecules to dehydrate and contract, resulting in a decrease in adhesive properties and weakened water retention. The smaller the sedimentation volume, the easier it is for the starch to coagulate. Generally speaking, ordinary starch has strong retrogradation, while waxy corn starch and potato starch have low retrogradation. This is because linear starch has a chain like structure, with small spatial barriers in solution and easy orientation, making it easy to retrogradation, especially for medium length linear starch. However, in potato starch, linear starch has longer chains, difficult orientation, and slow retrogradation. Waxy corn starch is mainly composed of straight chain starch and branched chain starch with a tree like structure. It has large spatial barriers in solution and is not easy to orient, so it is not easy to coagulate.

膨潤力和溶解度

Swelling power and solubility

澱粉加水分散後，一旦受熱會吸水膨脹形成糊狀，這種糊化現象由於澱粉種類的不同而有差異。一般來說，馬鈴薯澱粉的糊化溫度低，但吸水膨潤速率；而普通玉米澱粉恰恰相反。馬鈴薯澱粉在60-60℃低溫下的吸水膨潤力可達70%以上，而蠟質玉米澱粉於68-85℃間的膨潤力急速增加。普通玉米澱粉則需到90℃以上的高溫才有25%的膨潤力。

After starch is dispersed with water, once heated, it will absorb water and expand to form a paste, which varies depending on the type of starch. Generally speaking, potato starch has a low gelatinization temperature but a high water absorption and swelling rate; However, ordinary corn starch is the opposite. The water absorption and swelling power of potato starch can reach over 70% at low temperatures of 60-60 ℃, while the swelling power of waxy corn starch increases rapidly between 68-85 ℃. Ordinary corn starch requires a high temperature above 90 ℃ to have 25% swelling power.

糊黏度性質

Paste viscosity properties

相同濃度下，蠟質玉米澱粉糊液的黏性比馬鈴薯低，但高於普通玉米澱粉。

At the same concentration, the viscosity of waxy corn starch paste is lower than that of potatoes, but higher than that of ordinary corn starch.

蠟質玉米澱粉乳在PH接近中性時，糊的黏度較高且比較穩定，在較高的PH或較低的PH小，糊的黏度穩定性差。說明蠟質玉米澱粉糊的抗酸堿能力差。

Wax corn starch emulsion has a high and stable viscosity when its pH is close to neutral, but its viscosity stability is poor when its pH is high or low. The waxy corn starch paste has poor acid and alkali resistance.

在食品製造過程中常加入糖品，使用在其中的澱粉會受到其中糖品的影響。由於蔗糖分子中有多個羥基極易溶於水，糖溶於澱粉乳中，相對地減少了澱粉糊膨脹糊化的水分，使澱粉猶如在比較少的水中糊化，顆粒膨脹困難，難以糊化，故糊化溫度升高，黏度也隨時增大。隨著蔗糖用量的增加，對澱粉顆粒膨脹和糊化的抑製作用增強，黏度達到一定極限後也隨之下降。

Sugar is often added in the food manufacturing process, and the starch used in it will be affected by the sugar content. Due to the presence of multiple hydroxyl groups in sucrose molecules that are highly soluble in water, sugar dissolves in starch milk, which relatively reduces the amount of water needed for starch paste to expand and gelatinize. This makes starch gelatinize as if it were in relatively little water, making it difficult for the particles to expand and gelatinize. As a result, the gelatinization temperature increases and the viscosity also increases at any time. With the increase of sucrose dosage, the inhibitory effect on starch particle expansion and gelatinization is enhanced, and the viscosity also decreases after reaching a certain limit.

氯化鈉的存在使蠟質玉米澱粉的糊化溫度有所提高。食鹽與蔗糖一樣，會降低水分活度，影響澱粉分子與水分子的作用，阻礙澱粉的糊化性能，食鹽的量越大，澱粉越難糊化，澱粉糊凝沉更快。

The presence of sodium chloride increases the gelatinization temperature of waxy corn starch. Salt, like sucrose, can reduce water activity, affect the interaction between starch molecules and water molecules, and hinder the gelatinization performance of starch. The larger the amount of salt, the harder it is for starch to gelatinize, and the faster the starch paste settles.