关键词: 抗性淀粉, X-射线衍射, 结晶度

Abstract: In this article, the exsitence of crystalloid was affirmed by X-ray diffraction techniques. The results indicated that theresistant Starch’s (RS) crystallinity was higher than native starch’s. The degree of general crystallinity and the relation betweenthe content of different type crystallite and the content of RS presented certain rules: To the samples treated with kindred methods,the greater its crystallinity was, the higher the content of RS was, and the content of advanced crystallite was in accord with thislaw too. To the samples dealed with entirely different methods, this law wasn’t available. The division of advanced crystalliteand elementary crystallite was only based on different granularity, irrespective of their compactness and firmness .

Key words: resistant starch, X-ray diffraction, crystallinity