求翻译：分析原因，可能是食盐是一种强电解质，在水中可全部解离为Cl与淀粉中的羟基发生作用，导致电荷下降，斥力减小，淀粉难以糊化，糊化黏度降低是什么意思？

Analyze the causes and salt is a strong electrolyte in the water all play a role in dissociation cl starch hydroxyl, leading the charge decline, the repulsive force decreases, difficult gelatinized starch, the gelatinization viscosity decreased

Analysis of the reasons, it is possible that salt is a strong electrolytes in the water from all the starch in Cl for the hydroxy to charge lower, push down hard, starch paste, paste the viscosity reducing

The analysis reason, possibly is the table salt is one kind of strong electrolyte, in the water may the completely dissociation be in Cl and the starch hydroxyl react, causes the electric charge to drop, the repulsion reduces, the starch dextrinize, the dextrinize viscosity reduces with difficulty

Analysis of reasons and may be common salt is a strong electrolyte, full dissociation in water for the Cl and the hydroxyl function of starch, a charge penalty, repulsion decrease, starch is difficult to paste, paste viscosity reducing

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