In the whole course, starch breaking down gave priority to amylopectin. 整个越冬过程中支链淀粉的分解多于直链淀粉。
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。
