淀粉

The patterns of amyloplast proliferation behaved "amyloplast envelop dilating, evaginating, and budding to form new amyloplast","amyloplast envelop constricting to form new amyloplast","form new amyloplast as the middle clapboard" and "amyloplast envelope dilating and invaginating to form new amyloplast".

玉米胚乳细胞淀粉质体增殖有"被膜出泡、外凸，以出芽方式形成淀粉质体"、"淀粉质体被膜缢缩形成淀粉质体"、"以中间隔板形式形成淀粉质体"及"淀粉质体被膜向内出泡，在淀粉质体内形成新的淀粉质体"等几种方式。

The patterns of amyloplast proliferation behaved "amyloplast envelop dilating, evaginating, and budding to form new amyloplast","amyloplast envelop constricting to form new amyloplast","form new amyloplast as the middle clapboard" and "amyloplast envelope dilating and invigilating to form new amyloplast".

玉米胚乳细胞淀粉质体增殖有被膜出泡、外凸，以出芽方式形成淀粉质体；淀粉质体被膜缢缩形成淀粉质体；以中间隔板形式形成淀粉质体；淀粉质体被膜向内出泡，在淀粉质体内形成新的淀粉质体等几种方式。

Each starch reagent has its own mode of action on mineral surface, such as primary starch mainly by hydrogen bond, cationic starch by the co-action of hydrogen bond and electrostatic force (for minerals with negative charge on its surface), while carboxymethyl starch, hydroxamic acid starch and dialdehyde starch principally by chemical force accompanied with hydrogen bond and electrostatic force in part. Such chemical forces ensure the close adsorption of reagent on diaspore surface and enforces the hydrophilic of mineral surface. Also the branched chain enable the starch to cover the collector adsorbed on mineral surface, so as to depress diaspore furthermore.

不同淀粉药剂在矿物表面表现不同作用，原淀粉主要是氢键的作用，阳离子淀粉是氢键和静电力的共同作用，羧甲基淀粉、羟肟酸淀粉和双醛淀粉离子性药剂与矿物间的作用除了氢键、静电力外，更重要的是与矿物表面金属离子间产生的化学作用，使药剂能牢固地吸附在一水硬铝石矿物表面，增加矿物表面的亲水性，同时，淀粉支链结构的存在，使它能够掩盖吸附的捕收剂，达到抑制一水硬铝石的目的。

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。

This paper introduce the character of pueraria lobata starch,chemical composition and pharmacological function of pueraria lobata.

葛根淀粉与玉米淀粉、甘薯淀粉在淀粉糊的透光率、冻溶性、凝胶强度和对酸碱的稳定性上有差别；采用正丁醇重结晶法，可以把葛根淀粉的支链淀粉和直链淀粉从整个淀粉体系中分离开来。

The decisive influencing factor of viscosity in carboxyl-methylation was cross-linking reaction. Carboxyl-methylation was the main influencing factor of solubility and swelling capacity in modification of high content amylose starch. The structure and gelatinization property of different amylose content were analyzed with an Olympus Vanox BHS-2 multi-function optic microscope, and the results were as follows. The structure of ordinary cornstarch was different from the high amylose; gelatinization temperature and pH value of starch were affected deeply by amylose content, but had little difference between the gelatinization of high content amylose starch contained 50% and 70% amylose; pH value had much more effect than temperature on the gelatinization of high content amylose cross-linked starch. Monochloroacetic acid consumption, alcohol concentration and pH value influenced the starch carboxyl-methylation. When alcohol concentration was 60%, pH value 10, monochloroacetic acid/starch mass ratio 55%, the carboxyl-methylation of high amylose cross-linked cornstarch had the best result. With the In-Vitro digestibility model and biodegradation experiment, the digestibility and biodegradability of high amylose cornstarch and its modified starch were detected.

采用Brabande粘度测定仪和Olympus Vanox BHS-2型多功能光学显微镜等分析手段对链淀粉含量50％和70％的高链玉米淀粉及其交联和交联羧甲基化淀粉的结构和性质进行了表征和分析，结果表明，普通玉米淀粉结构与含链淀粉50％和70％高链玉米淀粉结构不同；高链淀粉比普通淀粉难糊化，高链改性淀粉糊化受pH值影响较大，受温度影响较小；淀粉的冻融稳定性、透光率、溶解度、膨胀度和粘度受链淀粉的含量和改性的影响，但是，链淀粉含量超过50％时，则链淀粉含量对淀粉的膨胀度和溶解度影响不大；改性淀粉性质的影响因素中，影响粘度主要因素是交联反应，影响透明度、溶解度和膨胀度主要因素是羧甲基化改性；一氯乙酸用量、反应时乙醇浓度及碱性条件都会影响高链淀粉及其交联淀粉的羧甲基化改性效果，制备羧甲基化改性淀粉的最佳工艺是在pH值为10的60％的乙醇浓度介质中按一氯乙酸/淀粉质量比为55％进行取代反应。

The effects of corn starch, potato starch, sweet potato starch, and their modified forms, oxidized potato starch, acetified potato starch, phosphorylated potato starch on qualities and textures of sausage .

实验主要研究了玉米淀粉、马铃薯淀粉、红薯淀粉的3种不同的原淀粉以及氧化马铃薯淀粉、醋酸化马铃薯淀粉、磷酸化马铃薯淀粉三种改性淀粉对灌肠质构的影响，结果发现：在相同条件下，玉米原淀粉灌肠的硬度高于马铃薯和红薯原淀粉灌肠的硬度，但是在弹性、结着性上马铃薯淀粉灌肠更好。

The patterns of amyloplast proliferation behaved "amyloplast envelop dilating, evaginating, and budding to form new amyloplast","amyloplast envelop constricting to form new amyloplast","form new amyloplast as the middle clapboard" and "amyloplast envelope dilating and invaginating to form new amyloplast".

玉米胚乳细胞淀粉质体增殖有&被膜出泡、外凸，以出芽方式形成淀粉质体&、&淀粉质体被膜缢缩形成淀粉质体&、&以中间隔板形式形成淀粉质体&及&淀粉质体被膜向内出泡，在淀粉质体内形成新的淀粉质体&等几种方式。

By studying the influences that pH and SMTP act on the cross- linking reactions of potato starch and sweet potato starch, the cross-linking reaction mechanisms of PSPE and SPSPE were proposed and the chemical reactive velocity equations were determined. The relations between cross-linking reactions and temperatures were studied, meanwhile the activation energy of chemical reactions and apparent frequency efficient of cross-linking reactions were calculated. Technical conditions of preparing PEPS and SPEPS were determined.

3研究了pH值和三偏磷酸钠浓度对马铃薯淀粉和甘薯淀粉交联反应的影响，提出了低交联马铃薯淀粉磷酸酯和甘薯淀粉磷酸酯的交联反应机理，确定了化学反应的速率方程式，研究了温度对交联反应的影响，计算了马铃薯淀粉交联反应和甘薯淀粉交联反应的活化能和表观频率因子，确定了制备低交联马铃薯淀粉磷酸酯和甘薯淀粉磷酸酯的工艺条件。

The yield of oat starch was 76.8%, and the purity reached 96.4% with the optimal extracting conditions. Compared with potato starch, corn starch and pea starch, oat starch is higher in solubility and distensibility than corn starch and pea starch, is higher in blue value than potato starch and corn starch, but lower in freezing-thawing stability and transparency than potato starch. Those properties were related to the molecule structure.

在此条件下，燕麦淀粉得率为76.8%，纯度为96.4%；和马铃薯淀粉、玉米淀粉和豌豆淀粉相比：燕麦淀粉的溶解度、膨润力显著高于玉米淀粉和豌豆淀粉，蓝值显著高于玉米淀粉和马铃薯淀粉，而与马铃薯淀粉相比，冻融稳定性和透明度较差，这与燕麦淀粉的分子结构和组成有关。

I didn't watch TV last night, because it .

昨晚我没有看电视，因为电视机坏了。

Since this year, in a lot of villages of Beijing, TV of elevator liquid crystal was removed.

今年以来，在北京的很多小区里，电梯液晶电视被撤了下来。