- 更多网络例句与淀粉糊化作用相关的网络例句 [注：此内容来源于网络，仅供参考]
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The steep rise is due to intensive starch gelatinization.
粘度的快速增加主要是由于淀粉强烈的糊化作用。
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The principle of the effect of starch on qualities of the both noodles is, starch gives dough with shapeable ability by making gluten filled and diluted; and gives adhesiveness, softness and part of springiness to cooked noodles by gelatinization.
淀粉对于挂面及方便面品质的影响机理在于：淀粉通过填充和稀释作用，赋予面团以可塑性；通过糊化与老化作用，赋予面条以粘附性、软度和部分弹性。
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High molecular weight increase in the protein matrix and raising the temperature range of paste and enthalpy value, improve the starch paste viscosity.
增加的高分子蛋白质强化了蛋白质的基质作用，与二硫键的增加共同提高了糊化的温度范围和热焓值，提高了淀粉糊的粘度。
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Stronger external force could depress intensity, viscosity and gelatinization temperature of the starch paste, and improve stability of both hot paste and cold paste.
较强的外力作用后，会导致淀粉糊的强度、黏度和糊化温度降低，改善热糊稳定性和冷糊稳定性。
- 更多网络解释与淀粉糊化作用相关的网络解释 [注：此内容来源于网络，仅供参考]
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saccharification：糖化
淀粉水解产物其基本步骤包括将淀粉液先进行糊化后再进行液化(liquefaction)和糖化(saccharification) 作用;若生产果糖时则再将高葡萄糖糖浆以异构化酵素(isomerase) 进行异构化作用 (isomerisation).