- 更多网络例句与直链淀粉相关的网络例句 [注：此内容来源于网络，仅供参考]
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There was a negative correlation between isoluble amylose content and the activity of active enzyme but a positive correlation between the insoluble amylose content and the ratio of amyl...
不溶性直链淀粉的含量与普鲁兰酶活力成负相关；不溶性直链淀粉的含量与直链淀粉和支链淀粉的比值成正相关，其中四个样品为显著水平，一个样品接近显著水平。
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Analysis of the degradation of corn starch during fermentation by Gel chromatography indicated that amylose and the linear chain part of amyl pectin were the carbon source used by B. macorous WSH02-06 for cell growth and enzymatic production.
使用凝胶色谱的方法对发酵过程中玉米淀粉的降解产物进行分析后可知，在γ-CGT酶生产中，能被细胞所利用的碳源是玉米淀粉中直链淀粉组分和支链淀粉组分的直链部分。
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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。
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A hybrid simply introduced with the ae gene is usually lack of commercial value because its amylose content is only about 50%. It may be effective to improve the amylose content to gather modificatory genes by recurrent selection.
遗传背景对直链淀粉含量的影响主要表现为非加性效应，注重正向修饰基因的积聚，通过轮回选择等手段提高育种群体直链淀粉含量，是高直链淀粉玉米育种的有效途径。
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This paper introduced the discovery of RNAi, amylosynthetase and quality improvement in amylocellulose content by RNAi, and the problem about RNAi technology also was preliminarily discussed in this paper.
重点从RNAi的发现与淀粉品质相关的淀粉合成酶及其利用RNAi在提高直链淀粉含量、降低直链淀粉含量等品质改良研究方面进行了回顾并对其存在的问题作了初步探讨。
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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。
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Results: The starch apparent digestibility was decreased, and the dry weights of indigested food in intestine and feces were increased with increase of HACS dose in diets.
高直链玉米淀粉(high amylose corn starch，HACS)是一种改良的杂交玉米淀粉，直链淀粉含量在60%以上，具有很高的抗淀粉酶水解能力，是目前世界上商品化的RS产品。
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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。
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The range of Mw values of amylose from different types of rice starch is from 3.29×105～2.75×106. There are no significant differences in the molecular weight distribution, Mw and RMS of the amylose leaches out at the temperature between the onset pasting temperature and 90℃.
研究表明，90℃以上高温不利于用浸出法从直链淀粉含量低的大米淀粉中分离直链淀粉，当温度低于90℃而高于糊化温度时，各个温度下均可用浸出法分离出直链淀粉，得到的直链淀粉具有十分相似的分子量分布、重均分子量和分子旋转半径。
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Based on brief introduction of nutritional components,development,and genetic control of endosperm,it is reviewed on a serial of novel mutations,such as the waxy,dull,misty,sugary,shrunk,floury,low amylose,high amylose, low paste viscosity,high resistant starch,low glutelin content,protein body absent,high iron,low phytic acid endosperms and gene locations of the related mutated characters.
本文在简要介绍胚乳的发育、组成及品质性状遗传的基础上，综述了与淀粉、蛋白质和微营养相关的系列胚乳突变及相关性状的基因定位。胚乳突变主要包括糯性、暗色、云雾状、糖质、皱缩、粉质米、低直链淀粉、高直链淀粉、低粘滞性、高抗性淀粉、低水溶性蛋白、蛋白体缺失、高赖氨酸、高铁、低植酸等方面。
- 更多网络解释与直链淀粉相关的网络解释 [注：此内容来源于网络，仅供参考]
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amylose：直链淀粉
1.直链淀粉 直链淀粉(amylose)又称糖淀粉,由几十个至几百个葡萄糖分子残基以α-1,4-糖苷键相连而成的一条直链,并卷曲成螺旋状二级结构,分子量为1 万至10 万.
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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
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amylose starch：直链淀粉
"amylose gel","直链淀粉凝胶" | "amylose starch","直链淀粉" | "analysis","分析"
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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"
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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"
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amylose complex：直链淀粉复体
"amylose","直链淀粉" | "amylose complex","直链淀粉复体" | "amylose film","直链淀粉薄膜"
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branching enzyme：(淀粉)分支酶
淀粉分支酶 淀粉分支酶(branching enzyme)是糖基转移酶之一,先水解1,4 糖苷键,再把该片段转移至余下底物分子上以1,6糖苷键连接,负责生成淀粉的支链,催化直链淀粉变为支链淀粉.
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starch：澱粉 淀粉
平时我们说的淀粉是马铃薯粉或者是红薯粉 淀粉 淀粉(starch)由许多葡萄糖分子缩合而成的多糖. 有直链和支链两种,直链淀粉由α1,4连接的葡萄糖分子组成,呈线状链,支链淀粉在分支处有α1,6连接,其直链部分也是α1,...
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amylocellulose：直链淀粉 含淀粉纤维素
amylobarbitone | 戊巴比妥(一种镇静催眠药) | amylocellulose | 直链淀粉 含淀粉纤维素 | amyloclast | 淀粉分解酶 分解淀粉酵素
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amylosynthesis：淀粉合成作用
"直链淀粉","amylose" | "淀粉合成(作用)","amylosynthesis" | "淀粉","amylum"