東北淀粉在人們的生活中是很常見的，尤其是在食品行業，人們經常會被它當做調味劑的一種，以此來進行使用，可以跟水進行攪拌一起使用，同時還可以做成水淀粉，直接應用在菜中，使得菜整體變得很黏糊。同時淀粉還可以利用物理性質從而改變化學的分子結構以及物理性質，產生新用途的淀粉，稱為變性淀粉。根據改(gai)變的性(xing)質不同(tong)(tong)，使用的場景也各不相同(tong)(tong)。

如果東北淀粉產(chan)生(sheng)(sheng)了(le)(le)物理(li)變(bian)性(xing)則可以用于械研磨處(chu)(chu)理(li)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)、濕熱(re)處(chu)(chu)理(li)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)等。產(chan)生(sheng)(sheng)了(le)(le)化學變(bian)性(xing)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)含量減少，如酸解淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)、氧化淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)、等；另一類是使(shi)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)分(fen)子量增加，如交(jiao)聯(lian)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)、酯化淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)等。酶法變(bian)性(xing)成為了(le)(le)各種(zhong)(zhong)酶處(chu)(chu)理(li)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)。東北淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)產(chan)生(sheng)(sheng)了(le)(le)復合(he)變(bian)性(xing)是指用兩種(zhong)(zhong)以上(shang)處(chu)(chu)理(li)方(fang)法得到的變(bian)性(xing)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)。如氧化交(jiao)聯(lian)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)、交(jiao)聯(lian)酯化淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)等。采用復合(he)變(bian)性(xing)得到的變(bian)性(xing)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)具有兩種(zhong)(zhong)變(bian)性(xing)淀(dian)(dian)(dian)(dian)粉(fen)(fen)(fen)的各自優(you)點 。