maize starch
- maize starch的基本解释
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玉蜀黍淀粉
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Lacunaria maize starch can be resulted from theα-amylose-catalyze hydrolysis, but the surface of potato starch was just eroded under the same condition. The crystallinity of starches can not be increased through theα-amylose-catalyze hydrolysis.
淀粉酶催化水解时，玉米淀粉颗粒形成多孔状，马铃薯淀粉只是颗粒表面被腐蚀水解，酶解不能提高淀粉的结晶度。
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The results suggested that compared with A-starch and maize starch, there are more quantities of impurities, such as protein, lipid and pentosan, in B-starch. B-starch prepared in the laboratory almost has the same compositions as three samplings, and accords with the reports of some documents too. Differing from the granules in A-starch, those in B-starch are smaller sized (1-10m)and oval shaped, and felted each other. The crystallogram of A- and B-starch are similar, i.e. A type. There is difference in granular distribution between A- and B-starch. The granular distribution of B-starch is anomalous and extensive (l~1259m).B-starch has bigger dilatancy and retrogradation, and smaller blue value, solubility, viscosity, gelatinization temperature and gelatinization enthalpy.
试验结果表明：跟玉米淀粉、A淀粉相比较，B淀粉含有的蛋白质、脂肪和戊聚糖等杂质数量多；实验室制备的小麦B淀粉中淀粉、粗蛋白、戊聚糖等含量均与文献的报道接近，也与在工厂采样的B淀粉相近；与A淀粉不同，B淀粉以小颗粒的淀粉为主，平均粒径1～10μm，颗粒形状呈椭圆形，同时颗粒和颗粒之间黏结紧密；B淀粉和A淀粉晶形结构相似，都为A型；B淀粉的粒度分布情况不同于A淀粉，其粒度分布规律性不强，分布范围也较宽，粒度在1～1259μm之间；B淀粉的凝沉值和膨润力大于A淀粉，而沉降体积、蓝值、溶解度、粘度、糊透光度、相变温度和热焓均小于A淀粉；杂质的含量对B淀粉性质的影响是明显的，随着杂质含量的增加，沉降体积、溶解度和透光度减小，膨润力增大，但是它们对凝沉值、蓝值和粘度的影响比较复杂。
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The extraction of carotene from maize yellow powder , a by-product in a maize starch plant, was studied.
研究了以玉米淀粉厂副产品玉米黄粉为原料，提取类胡萝卜素的最佳工艺条件。
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maize starch：玉米粉
卡比多巴 Carbidopa | 玉米粉 Maize Starch | 木薯粉 Tapioca Starch
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maize starch：玉蜀黍淀粉
maize stalk 玉米秆 | maize starch 玉蜀黍淀粉 | maize straw 玉米秆
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maize starch：粟米小粉
maize oil 粟米油 | maize starch 粟米小粉 | majolika 马略尔卡瓷具