starch gum

starch gum的基本解释

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[化] 糊精

与starch gum相关的网络例句 [注：此内容来源于网络，仅供参考]

Main -cassava starch Hanmei special starch powder candy fillings wrapped with modified starch powder used cationic modified starch paper surface sizing starch paper coating starch dedicated Wet add starch layers dedicated spray starch dedicated plasterboard dedicated starch re-wet adhesive tape with exclusive -starch tapioca starch Hanmei dedicated powder candy fillings wrapped with modified starch powder used cationic modified starch paper surface sizing starch paper coating starch dedicated dedicated add in Wet starch layer dedicated inter-spray starch starch gypsum board dedicated re-wet adhesive tape with exclusive -starch tapioca starch Hanmei dedicated powder candy fillings wrapped with Modified Starch Modified Starch powder with cationic surface sizing starch paper coating special paper made of starch wet end of paper to add a dedicated starch

公司朝着管理严谨，经营有序的现代化企业的方向前进。

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。

The yield of oat starch was 76.8%, and the purity reached 96.4% with the optimal extracting conditions. Compared with potato starch, corn starch and pea starch, oat starch is higher in solubility and distensibility than corn starch and pea starch, is higher in blue value than potato starch and corn starch, but lower in freezing-thawing stability and transparency than potato starch. Those properties were related to the molecule structure.

在此条件下，燕麦淀粉得率为76.8%，纯度为96.4%；和马铃薯淀粉、玉米淀粉和豌豆淀粉相比：燕麦淀粉的溶解度、膨润力显著高于玉米淀粉和豌豆淀粉，蓝值显著高于玉米淀粉和马铃薯淀粉，而与马铃薯淀粉相比，冻融稳定性和透明度较差，这与燕麦淀粉的分子结构和组成有关。

与starch gum相关的网络解释 [注：此内容来源于网络，仅供参考]

yellow starch gum：黄糊精

yellow soyabean 黄豆 | yellow starch gum 黄糊精 | yellow straw board 黄版纸

starch gum：淀粉胶, 糊精

echinuline 海胆灵 | starch gum 淀粉胶, 糊精 | immunizing potence 免疫效价

starch gum：淀粉胶

starch centrifugal separator 淀粉离心分离机 | starch gum 淀粉胶 | starch monophosphate 磷酸单酯淀粉

starch gum：糊精

starch granule 淀粉粒 | starch gum 糊精 | starch iodide paper 淀粉纸

starch gum：糊精;淀粉胶

starch granule 淀粉粒 | starch gum 糊精;淀粉胶 | starch iodide 淀粉碘化物;碘化淀粉