淀粉度

基本解释 (translations)

starchness

与淀粉度相关的网络例句 [注：此内容来源于网络，仅供参考]

Some physical and chemical properties of water caltrop starch were studied,including amylose and amylopectin contents, viscosity analysis by RVA, pasting temperature, soluble and swelling power,and retro-gradation properties etc.

为了给菱角淀粉的综合利用提供理论依据和基础数据，对菱角淀粉的化学组成、溶解度、膨胀度、淀粉糊的粘度与老化特性等进行了研究。

Outlier content of amylose of the variety of Guichao 2 and Mingkexian reduce compared with apparent content of amylose; undissolved substance content of DMSO in the varieties of high chalkiness will higher than that of low chalkiness provided the amylose content is equal, but the content of intermediate fraction is reverse.

明科籼和桂朝2号的直链淀粉分离物含量较表观直链淀粉含量减小；高垩白度品种的DMSO不溶物含量高于同等直链淀粉含量的低垩白度品种，其中间成分的含量低于同等直链淀粉含量的低垩白度品种。

The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability.

试验结果表明：莲子淀粉的溶解度较低，膨润力接近甘薯淀粉，属限制型膨胀淀粉；莲子淀粉糊的透明度较低（10.4%），凝沉速度较快，在酸性或碱性条件下凝沉速度减缓；其凝胶具有较强的冻融稳定性和较低的凝胶强度；布拉班德粘度曲线显示，莲子淀粉的糊化温度较高达77.1℃，热稳定性好，凝沉性强，冷粘度稳定性差。

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 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。

As the temperature increased, the consistency coefficient of rice starch paste decreased and flow behavior index were inclined to invariableness. As concentration decreased, consistency coefficient of rice starch paste decreased and flow behavior index increased slightly.

天然淀粉在二甲亚砜稀溶液中的特征粘度比相同品种大米直链淀粉的特征粘度大，天然淀粉的特征粘度与直链淀粉及支链淀粉的平均分子量、摩尔比之间呈较好的指数模型。

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。

Three in vitro gas production experiments were conducted using the procedure described by Menke et al.(1979) to investigate the effect of steam conditioning time, processing method and corn variety on the gelatinization of starch and ruminal fermentation characteristics of corn grains.

本文应用人工瘤胃法，进行以下三个试验研究：1 不同调制时间预处理的蒸汽压片高油玉米对淀粉糊化度和人工瘤胃发酵的影响；2 比较最佳调制时间处理的蒸汽压片、微化、膨化及爆破不同方法处理的高油玉米对淀粉糊化度和人工瘤胃发酵的影响；3 不同品种玉米对淀粉糊化度和人工瘤胃发酵的影响。

Adding sugar to the three raw starch and their low cross-linkedsuccinylated starch,the viscosity and thermal paste viscosity were rised eventually; addingcitric acid, lactic acid and sodium chlorid to the three raw starch and their low cross-linkedsuccinylated starch, the final viscosity and thermal paste viscosity showed varying degreesof decline.

加入蔗糖使的三种原料淀粉及其低交联酯化淀粉的热糊粘度与最终粘度有所上升；加入柠檬酸、乳酸、氯化钠后使得三种原料淀粉及其低交联酯化淀粉的热糊粘度和最终粘度呈现不同程度的下降。

The shearing force was different from each paste at the same shearing flow.

在相同流动方式下，淀粉4粘度最大，其次为淀粉2，淀粉1和淀粉3的粘度近似相同。

与淀粉度相关的网络解释 [注：此内容来源于网络，仅供参考]

cake flour：低筋面粉

低筋面粉(cake flour)蛋白质含量平均在8.5%左右,因此筋度弱,多用来做蛋糕等松软糕点. 如果找不到低筋面粉,可以用面粉(就是普通超市可以买的的那种!千万不要用那种叫"饺子粉"的,那种面粉面筋很多的)和玉米淀粉4:1的比例调和. 如果想更低筋~再加点玉米淀粉也可以哦~ 我的低粉都是在淘宝买哒:)

protein denaturation：蛋白质变性度

–淀粉糊化度Starch gelatinization | –蛋白质变性度Protein denaturation | Software 系统参数 System Parameters

starch gelatinization：淀粉糊化度

–吸水性Water absorption | –淀粉糊化度Starch gelatinization | –蛋白质变性度Protein denaturation

MSG：味精

是存在人类食物及人体本身的天然物质,人体摄入味精(MSG)可以完全消化、吸收并进行正常的生理新陈代谢. 使用淀粉为原料,通过发酵工艺生产的味精,可以提高食品的鲜度增加食欲,味精(MSG)有一定的热稳定性,在沸水中施放味精没有问题.

starchiness：淀粉性;淀粉质

starch-saccharifing activity 淀粉糖化活性 | starchiness 淀粉性;淀粉质 | starchness 淀粉度

starchness：淀粉度

starchiness 淀粉性;淀粉质 | starchness 淀粉度 | starchy 含淀粉的;似淀粉的;浆糊(似)的

thimbleful：极少量(指酒等)

thimbleful 极少量(指酒等) | thinbeer 淡啤酒 | thin boiling starch 低粘度变性淀粉;轻沸淀粉

amylogenesis：淀粉形成(作用)

amylogen | 淀粉溶质 | amylogenesis | 淀粉形成(作用) | amylograph | (淀粉)粘焙力测量器 面糊粘度测量法

diastatic liquefaction：淀粉糖化酶的液化(作用)

degree of liquefaction液化度 | diastatic liquefaction淀粉糖化酶的液化(作用) | index of refaction折光指数

diastatic activity：(淀粉)糖化酶活性(度)

diastase activity淀粉酶制剂活性 | diastatic activity(淀粉)糖化酶活性(度) | emulsifying activity乳化活力