Amorphous granular potato starch (AGPS) was prepared through heat treatment of native potato starch (NPS) at 94 °C with 53% EtOH, while cross-linked amorphous granular potato starch (CLAGPS) was prepared through cross-linking of NPS with sodium trimetaphosphate/sodium tripolyphosphate (STMP/STPP, 99:1) and heat treatment. Light and polarized microscopy showed that both AGPS and CLAGPS maintained their granule shapes but lost birefringence. DSC and XRD of both AGPS and CLAGPS also revealed complete gelatinization. On the other hand, CLAGPS exhibited no RVA pasting viscosity and AGPS had a higher final viscosity than NPS or CLAGPS. AGPS had a higher RS content than gelatinized potato starch, while that of CLAGPS did not increase, despite the cross-linking modification. Thus, AGPS and CLAGPS had distinct physicochemical properties from each other and from NPS, suggesting their potential applicability to the food, textile, and paper industries.

中文翻译：

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无定形颗粒马铃薯淀粉（AGPS）和交联的无定形颗粒马铃薯淀粉（CLAGPS）的制备和表征

非晶态马铃薯淀粉（AGPS）是通过94％的天然马铃薯淀粉（NPS）在53％的乙醇中热处理而制备的，而交联的非晶态马铃薯淀粉（CLAGPS）是通过NPS与三偏磷酸钠的交联制备的。 /三聚磷酸钠（STMP / STPP，99：1）和热处理。光学和偏振显微镜显示，AGPS和CLAGPS均保持其颗粒形状，但失去了双折射。AGPS和CLAGPS的DSC和XRD也显示出完全糊化。另一方面，CLAGPS没有RVA粘贴粘度，而AGPS的最终粘度高于NPS或CLAGPS。尽管进行了交联修饰，但AGPS的RS含量高于糊化马铃​​薯淀粉，而CLAGPS的RS含量却没有增加。因此，