Abstract Starch is used in a wide variety of food and non-food industrial applications. However, in some cases, it is necessary to apply physical and/or chemical treatments to alter some properties, besides being an expensive process, it is environmentally unfriendly. So, the objective of this study was to characterize the morphology, structure, physicochemical and thermal properties of starch extracted from three different parts of the young culm (bottom-SB, middle-SM and top-ST) of B. tuldoides. The obtained data were evaluated by ANOVA and Scott-Knot test (p

中文翻译：

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竹笋幼竹淀粉理化及结构特性

摘要 淀粉广泛用于食品和非食品工业应用。然而，在某些情况下，需要应用物理和/或化学处理来改变某些特性，这不仅是一个昂贵的过程，而且对环境不友好。因此，本研究的目的是表征从 B. tuldoides 幼茎的三个不同部分（底部 SB、中部 SM 和顶部 ST）中提取的淀粉的形态、结构、理化和热特性。获得的数据通过方差分析和 Scott-Knot 检验（p