查询词典 starch gum

The characters and application of thickening agents in meat industry ,including starch,denatured starch,soybean protein,gelatin,agar-agar,xanthan gum,kara rubber,guar gum,the compound edible jelly and the eggs,were introduced in this paper.

介绍了肉类工业中常用的增稠剂淀粉、变性淀粉、大豆蛋白、明胶、琼脂、黄原胶、卡拉胶、瓜尔豆胶、复合食用胶及禽蛋的性质和应用。

X-ray profile of the resistant starch residue of extruded starch without guar gum showed a V-type pattern of diffraction as indicated by three prominent peaks, however, these peaks reduced in intensities in gum treated sample.

未添加瓜尔豆胶的淀粉挤压产物中的变性淀粉的X射线衍射图谱显示其也具有Ⅴ型结构，这些峰在添加了瓜尔豆胶的样品中下降了。

Water, Glycerin, Methylsilanol Mannuronate, Sodium Carboxymethyl Beta-Glucan, Sodium Hyaluronate, Palmitoyl Oligopeptide, Palmitoyl Tetrapeptide-7, Madecassoside, EGF *, FGF *, Telomerase *, Panthenol, Borago Officinalis Seed Oil, Anthemis Nobilis Flower Extract, Tocopherol, Tocopheryl Acetate, Cetyl Palmitate, Citrus Aurantium Dulcis Peel Oil, Citral, Citronellol, Limonene, Linalool, Zea Mays Starch, Butylene Glycol, PEG-40 Hydrogenated Castor Oil, Hydrolyzed Corn Starch, Hydrolyzed Corn Starch Octenylsuccinate, PEG-33, PEG-8 Dimethicone, Hydroxyethylcellulose, PEG-14, Xanthan Gum, Carbomer, Polysorbate 20, Caprylyl Glycol, Phenoxyethanol, Methylparaben.

主要有效成分是：聚羧基甲基β葡萄糖的钠盐，保湿锁水；透明质酸，高效保湿；寡胜肽；四胜肽；羟基积雪草甙，抗炎症，促进胶原蛋白的合成；表皮生长因子EGF，促进细胞新陈代谢；成纤维细胞生长因子FGF，促进胶原蛋白合成；端立酶，一种RNA与蛋白的复合体，可通过合成新的端粒而修补受损的DNA端粒，使细胞持续不停的增生，也就是利用成人干细胞转变为全新的细胞。维他命B5；琉璃苣籽油，含维他命和矿物质；洋柑橘萃取液，舒缓，抗过敏；维生素E；醋酸盐维生素E；橙皮油；水解玉米淀粉。

Hard candy is one white sugar, starch-based material syrup taste of a hard, brittle candy; Hard candy is candy sandwich containing rolls of hard candy; White sugar are creamed candy, starch syrup, oil and dairy products mainly made of materials, protein not below 1.5% fat not less than 3.0%, has a special flavor and creamed Coke flavor candy; gel candy is edible glue, white sugar and starch syrup material mainly made of soft texture of candy; the surface is polished candy Bright solid candy; gum is white sugar candy and plastic-based material can be made of materials or blowing chewing candy; inflatable of sugar candy is within the finer uniform bubble candy; Pressed candy after granulation, bonding, forming the suppression of candy.

其中硬质糖果是以白砂糖、淀粉糖浆为主料的一类口感硬、脆的糖果；硬质夹心糖果是糖果中含有馅心的硬质糖果；乳脂糖果是以白砂糖、淀粉糖浆、油脂和乳制品为主料制成的，蛋白质不低于1.5%，脂肪不低于3.0%，具有特殊乳脂香味和焦香味的糖果；凝胶糖果是以食用胶、白砂糖和淀粉糖浆为主料制成的质地柔软的糖果；抛光糖果是表面光亮坚实的糖果；胶基糖果是用白砂糖和胶基物质为主料制成的可咀嚼或可吹泡的糖果；充气糖果是糖体内部有细密、均匀气泡的糖果；压片糖果是经过造粒、黏合、压制成型的糖果。

The methods determing the groups in the modified starch have been developed, that is acidimetry for the basicity of acidified starch, complexing titration for the substitution degree of carboxymethyl starch, and heat paste titration and carbonyl process respectively for the carboxyl and nitrogen of oxidized starch.

建立了以酸碱滴定测定酸化淀粉的碱量、络合滴定法测定羧甲基淀粉的取代度、热糊滴定和羟胺法测定氧化淀粉中羧基及羰基、消化定氮测定阳离子淀粉等几种变性淀粉的基团分析方法。

The effects of starch (such as corn starch, sweet potato starch, and potato starch), protein and carrageenin on carp surimi were studied.

研究了淀粉类添加剂（玉米淀粉、地瓜淀粉、马铃薯淀粉）、蛋白类添加剂以及卡拉胶对鲤鱼鱼糜蛋白凝胶品质的影响。

The glycemic index, physiological function of low glycemic-index food and low glycemic-index starchy derivatives (including indigestible dextrin, slowly digestible starch, resistant-enzyme starch, starch-lipid complex and starch-protein conjugate) are introduced.

本文综述了近年来低血糖生成指数淀粉类衍生物的研究进展，并简要介绍了国内外对血糖生成指数、低血糖生成指数食品的生理学功能及其淀粉类衍生物(如难消化糊精、慢消化淀粉、抗酶解淀粉、淀粉-脂质复合物、淀粉-蛋白质复合物等)方面的基本研究状况，展望了其发展前景。

In our research, the morphological and physicochemical properties of common corn starch granule and resistant starch granule were systemically studied using Rapid Visco Analyzer, Farinograph, Mixograph, TA-plus, Laser Particle Analyzer, Differential Scanning Calorimeter and Fourier Transform Infrared Spectrometer. And the influences of resistant starch on pasting properties of wheat flour and rheological properties of dough with different gluten strengh were investigated, so did effects on sensory and texture characteristics of staple food in northern China. These results will provide some theoretical basis for resistant starch widely using in food industry.

本文采用快速黏度分析仪、粉质仪、揉混仪、质构分析仪、激光粒度仪、差示扫描量热仪、红外光谱仪等先进测试仪器系统研究了抗性淀粉和普通玉米淀粉的颗粒形貌和理化性质，探讨了抗性淀粉对不同筋力小麦粉糊化和流变学特性及北方主食感官和质构特性的影响，为抗性淀粉在食品工业中的广泛应用提供了理论依据。

It deliberated that magnesium sulphate and epichlorohydrin affecting on synthetization of starch xanthate, mass ratio of synthetic starch xanthate and Magnesium sulphate was 8: 1, Mass ratio of synthetic starch xanthate and epichlorohydrin was 10 : 1, Magnesium sulphate and epichlorohydrin didn't affect sulphonating extent of synthetic starch xanthate, but did enhance cross extent and nature of insoluble.

研究了MgSO_4和环氧氯丙烷对DX合成的影响，得出淀粉和MgSO_4的重量比为8：1，淀粉和环氧氯丙烷的重量比为10：1，MgSO_4和环氧氯丙烷对黄原酸化程度没有影响，但能增强交联程度和不溶性。

It deliberated that magnesium sulphate and epichlorohydrin affecting on synthetization of starch xanthate, mass ratio of synthetic starch xanthate and Magnesium sulphate was 8: 1, Mass ratio of synthetic starch xanthate and epichlorohydrin was 10 : 1, Magnesium sulphate and epichlorohydrin didnt affect sulphonating extent of synthetic starch xanthate, but did enhance cross extent and nature of insoluble.

研究了MgSO_4和环氧氯丙烷对DX合成的影响，得出淀粉和MgSO_4的重量比为8：1，淀粉和环氧氯丙烷的重量比为10：1，MgSO_4和环氧氯丙烷对黄原酸化程度没有影响，但能增强交联程度和不溶性。

Listen,point and check your answers.

听，指出并且检查你的答案。

Warming needle is one of effective treatment methods for knee arthralgia aggravated by cold,and it is simple,safety,so it should be developed in clinical acupuncture and moxibustion extensively.

但以本院科针灸门诊在2005年1月—2006年6月期间共收治膝痛患者100余例，经过临床的诊断后，其中施以温针治疗的48例，疗效显著，报道如下。1临床资料本组病例48