alpha amylose

alpha amylose的基本解释

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[医] 支链淀粉

与alpha amylose相关的网络例句 [注：此内容来源于网络，仅供参考]

The decisive influencing factor of viscosity in carboxyl-methylation was cross-linking reaction. Carboxyl-methylation was the main influencing factor of solubility and swelling capacity in modification of high content amylose starch. The structure and gelatinization property of different amylose content were analyzed with an Olympus Vanox BHS-2 multi-function optic microscope, and the results were as follows. The structure of ordinary cornstarch was different from the high amylose; gelatinization temperature and pH value of starch were affected deeply by amylose content, but had little difference between the gelatinization of high content amylose starch contained 50% and 70% amylose; pH value had much more effect than temperature on the gelatinization of high content amylose cross-linked starch. Monochloroacetic acid consumption, alcohol concentration and pH value influenced the starch carboxyl-methylation. When alcohol concentration was 60%, pH value 10, monochloroacetic acid/starch mass ratio 55%, the carboxyl-methylation of high amylose cross-linked cornstarch had the best result. With the In-Vitro digestibility model and biodegradation experiment, the digestibility and biodegradability of high amylose cornstarch and its modified starch were detected.

采用Brabande粘度测定仪和Olympus Vanox BHS-2型多功能光学显微镜等分析手段对链淀粉含量50％和70％的高链玉米淀粉及其交联和交联羧甲基化淀粉的结构和性质进行了表征和分析，结果表明，普通玉米淀粉结构与含链淀粉50％和70％高链玉米淀粉结构不同；高链淀粉比普通淀粉难糊化，高链改性淀粉糊化受pH值影响较大，受温度影响较小；淀粉的冻融稳定性、透光率、溶解度、膨胀度和粘度受链淀粉的含量和改性的影响，但是，链淀粉含量超过50％时，则链淀粉含量对淀粉的膨胀度和溶解度影响不大；改性淀粉性质的影响因素中，影响粘度主要因素是交联反应，影响透明度、溶解度和膨胀度主要因素是羧甲基化改性；一氯乙酸用量、反应时乙醇浓度及碱性条件都会影响高链淀粉及其交联淀粉的羧甲基化改性效果，制备羧甲基化改性淀粉的最佳工艺是在pH值为10的60％的乙醇浓度介质中按一氯乙酸/淀粉质量比为55％进行取代反应。

The principle component analysis showed that head rice ratio, amylose content, chalkiness ratio, gelatination consistency and protein content were most quality traits in low amylase content (5-15%), and head rice ratio, amylose content and chalkiness ratio were most quality traits in low amylase content (5-15%). Correlation of amylose content and 8 agronomic traits showed that: if single plant of low amylase was selected, its'agronomic traits would be affected in negative. Tassel time of low amylose content in 3 combinations was early in their tassel time, and it was important time to select it.

通过主成分分析，可以把整精米率、直链淀淀粉含量、垩白米率、胶稠度和蛋白质作为F2代选择低直链淀粉含量(5-15%)单株的主要品质性状，把整精米率、直链淀淀粉含量和垩白米率作为F3代选择低直链淀粉含量(5-15%)单株的主要品质性状，从而提高选择效率。3个组合类型中，选择低直链淀粉含量较低的单株时，其农艺性状会受到负面影响。3个组合类型低直链淀粉含量单株的抽穗日期都是在每个组合的抽穗早期，因此这是选择低直链淀粉含量单株的重点时期。

Assignment Method Required Attributes Required Settings All or Nothing Time none Capacity Restraint Time Iterations Capacity Convergence Alpha Beta Incremental Time Iterations Capacity Convergence Alpha Beta User Equilibrium Time Iterations Capacity Convergence Alpha Beta Stochastic User Equilibrium Time Iterations Capacity Convergence Alpha Beta Function Error System Optimum Time Iterations Capacity Convergence Alpha Beta

表格格式乱了，就这么翻吧） 1。全有全无分配法。所需属性：时间；所需设置：无； 2。容量限制法。所需属性：时间，通行能力；所需设置：迭代，收敛，α，β； 3。增量分配法。所需属性：时间，通行能力；所需设置：迭代，收敛，α，β； 4。用户平衡法。所需属性：时间，通行能力；所需设置：迭代，收敛，α，β； 5。随机用户平衡法。所需属性：时间，通行能力；所需设置：迭代，收敛，α，β，函数，误差； 6。系统最佳法。所需属性：时间，通行能力；所需设置：迭代，收敛，α，β。

与alpha amylose相关的网络解释 [注：此内容来源于网络，仅供参考]

amylose isomerase：直链淀粉异构酶

amylose 直链淀粉;链淀粉 | amylose isomerase 直链淀粉异构酶 | amylose-iodine complex 直链淀粉与碘的络合物

amylose gel：直链淀粉凝胶

"amylose film","直链淀粉薄膜" | "amylose gel","直链淀粉凝胶" | "amylose starch","直链淀粉"

amylose film：直链淀粉薄膜

"amylose complex","直链淀粉复体" | "amylose film","直链淀粉薄膜" | "amylose gel","直链淀粉凝胶"