With substitution degree added , the colocasia esculenta schott starch phosphate ester was easier to gelatinize , the tolerance to salt and sucrose increased , the clarity first increased and then decreased , paste viscosity first decreased and then increased .

随着取代度的增加，香芋淀粉磷酸酯的糊化变得容易，耐盐和耐糖能力提高、透明度先增后减、糊粘度则先减后增。