查询词典 gelatinization

For study of relevant factors which influence the wet-heating processing,the experimental method of the quadratics rotary orthogonal combination was adopted,and three evaluation indexes(gelatinization,unit weight and material powder) were applied in the experiment.

对影响高水分玉米热风加热压片的因素，利用正交旋转组合设计的方法，以玉米片糊化度、容重、碎粉率为评价指标进行了试验研究。

The onset temperature (T0), peak temperature, conclusion temperature and gelatinization enthalpy in DSC thermogram of rice starch were higher for the samples of high temperature regime than for the samples of optimum temperature.

不同品种类型间虽然存在着一定的差异，但变化规律基本一致；灌浆结实期温度明显影响淀粉粒的粒径大小，表现为高温处理下，直径大于7协m的大淀粉粒明显增多，而直径小于4林m的小淀粉粒明显减少。

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 grain length, width and 100-grain weight of parents and 110 lines in waterland cultivation of were greater than that in dryland cultivation, and amylose content and chalkiness rate were less than that in dryland cultivation. The comparative study on RVA showed that the greater effect of water stress was observed on the cold plastic viscosity, consumers base value, the restoring value of RVA spectral characteristics and litter on gelatinization temperature, the peak time, the highest viscosity, hot plasma viscosity, disintegrating value.

在旱地种植亲本和各品系的粒长、粒宽和百粒重的均值均小于水田种植，而直链淀粉含量和垩白率均大于水田种植；稻米淀粉黏滞性特征谱中冷胶黏度、消碱值、回复值受土壤水分胁迫影响较大，土壤水分对糊化温度、峰值时间、最高黏度、热浆黏度、崩解值影响较小。

Starch has gelatinization effect in hot water, elevatory and amylaceous grain is easier when temperature burst, the degree of polymerization that brings about starch is reduced, the opposite element quantity of amylaceous grain is reduced, as the change of amylaceous grain, the package that iodine and starch fashion adds up to content color to also can produce a series of change.

淀粉在热水中具有糊化功能，温度时升高淀粉颗粒更轻易破裂，导致淀粉的聚合度降低，淀粉颗粒的相对分子量减小，随着淀粉颗粒的变化，碘和淀粉形成的包合物颜色也会发生一系列变化。

The results indicated that carboxymethly starch has shown fine properties of easier gelatinization,lower retrogradation,better freeze-thaw stability strong antimycotic charicteristics, and higher charilty.

结果表明，马铃薯羧甲基淀粉具有低温易糊化，糊凝沉性弱，冻融稳定性好，抗霉能力强和透明度高的优良性质。

The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation , freeze-thaw stability and anti-mycotic characteristics improved, and pa

结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。

Meanwhile, the optimal use level of auxiliary rice is 37％; pH5.2～pH5.4 for the best saccharification, pH6.0～pH6.3 for the best gelatinization; 90 minutes for boiling; addition of 2kg hops the first time, 9kg the second time, and 7kg the third time; inoculative yeast 7％; the highest fermentation temperature 12℃ and the highest pressure 0.12MPa.

摘 要：以麦芽、大米、酒花为原料，对不同比例的麦芽用量作了小试，认为用45％较55％为佳；辅料大米以37％为好，糖化pH5.2～5.4，糊化pH6.0～6.3，煮沸90min，第一次加酒花2kg，第二次加酒花9kg，第三次加酒花7kg，接种酵母7.0‰，发酵最高温度12℃，最高压力0.12MPa，发酵第6天开始测双乙酰，当双乙酰降至0.8×10－7时，保温48h，再以0.3℃/h降至0℃，后酵7天以上。

The effect of lanthana doping and polyethylene glycol as gelatinization aid on the thermostability and BET surface of active A12O3 prepared by means of sol in water solution.

研究水溶液成胶制备氧化铝过程中，掺杂氧化镧及利用聚乙二醇助成胶对氧化铝热稳定性和比表面的影响。

Rice aging leads to the decreasing of total starch content and Fla content of amylopection, strengthen the rice starch crystallite and tightening the organization framework of endosperm, which was considered as the main cause leading to the changing rice starch gelatinization properties, rice aging leads to some degree of cross-link of rice oryzenin, SDS-poly-acrylamide gel electrophroresis gave the same result.

陈化导致米谷蛋白的交联，SDS聚丙烯酰胺凝胶电泳验证了这一结果。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。