查询词典 retrogradation

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。

From forming to retrogradation the paste underwent the periods of ordering,disordering and reordering.

在淀粉糊的形成和老化过程中经历了从有序结构到无序结构，然后又排列成新的有序结构的过程。

The study also indicated that the intensity of the riffling paper was better than the paper without riffling. During retrogradation,the fibrous loss of squeezing paper was small and the viscosity droped slowly.

研究表明，纸页经过除砂后的物理强度要好于未经除砂的纸页强度，老化对压榨纸页纤维的损伤较小，粘度下降也较缓慢。

Gelatinization degree determination and texture profile analysiswere used in the study on the effect of amylases on retrogradation of instant rice .

通过测定不同样品的糊化度和质构特性来研究几种淀粉酶对即食米饭老化的影响，希望能够较好的解决即食米饭的老化问题。

In order to control retrogradation of instant rice during storage,the degree of gelatinization was used to investigate the effects of water content,time,distributions of the chain lengths and amylases on ret- rogradation of instant rice .

针对即食方便米饭在贮存过程中易老化的问题，以糊化度为实验指标，研究水分含量、贮存时间、淀粉外支链链长分布对其老化的影响。

An investigaion on the influence of moisture content to the retrogradation behavior of rice flour paste and cobked rice has been carried out.

在此基础上，本文研究了含水量对米粉糊及米饭回生速率的影响。

Determination of photosynthetic pigments used 80% of acetone extraction method directly and the photosynthetic characteristics of using Li-6400 portable photosynthesis detector. Results showed that Returning the right amount maize straw stem into field was able to significantly restraint this year winter wheat flag leaf Chla degradation, to raise the flag leaf Chla/Chlb in the watery metaphase and late stage, to effectively restraint the photosynthesis rate decrease in the watery stage, to increase the pertinence of photosynthesis rate and pigment compared to others. However returning more maize straw stem into field was able to accelerate the retrogradation of chlorophyll and photosynthesis rate decrease then the yield declined.

结果表明：适量的玉米秸秆还田(9 000 kg/hm^2)可显著抑制接茬冬小麦灌浆中后期旗叶Chla降解，提高小麦灌浆中后期旗叶Chla/Chlb的比值，有效抑制灌浆期旗叶光合速率的下降，与其他处理相比，其光合速率与叶绿素的相关性得到加强；过量的秸秆还田(15 000 kg/hm^2)，加速了光合色素的降解，使得光合速率下降，产量降低；在各处理中，处理Ⅱ(9 000 kg/hm^2)产量最高。

The starch paste has low transparence, more freeze-thawing stability, and not easy retrogradation and aging characters.

与对照相比，刺苦草根状茎淀粉具有较高的透明度，较好的冻融稳定性，较易凝沉。

With increasing of salt or glucose, setback, resuscitation and final viscosity increased, but gel property and retrogradation of starch paste decreased.

总体来看，碱面和明矾对南阳彩色小麦淀粉糊化特性的影响较大，葡萄糖和食盐的影响较小。

Starch paste clarity and the effects of molecular structure, retrogradation and some food ingredient s such as NaCl, sucrose and citric acid were investigated.

研究了淀粉糊的透明度以及 Na Cl、蔗糖、柠檬酸等食品成分和老化作用对透明度的影响。

As she looked at Warrington's manly face, and dark, melancholy eyes, she had settled in her mind that he must have been the victim of an unhappy attachment.

每逢看到沃林顿那刚毅的脸，那乌黑、忧郁的眼睛，她便会相信，他一定作过不幸的爱情的受害者。

Maybe they'll disappear into a pothole.

也许他们将在壶穴里消失