淀粉

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 results indicated that amyloplast was filled with starch mostly at 10 days after pollination. Amyloplast developed into mature starch granule at 15 days after pollination. Starch granule arranged tightly with protein body at maturation period.

结果表明：授粉后10 d，淀粉质体几乎完全被淀粉充满；授粉后15 d，淀粉质体已发育为成熟的淀粉粒，成熟期淀粉粒与蛋白质体排列紧密。

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。

While it has also given the granule diameter distribution curve of different types of starch.

结果表明：随着淀粉乳浓度的增加，FBRM测得的淀粉颗粒粒径呈现先增加后减小的趋势，当浓度达到10%时，粒径大小趋于稳定；在高浓度淀粉乳中，搅拌速率对淀粉颗粒粒径的影响较为显著，在低浓度淀粉乳中，则没有显著的影响；采用浓度小于50%的乙醇和异丙醇以及高于75%甘油作为介质时，可以得到较为稳定的粒度分布；不同种类淀粉颗粒的粒径分布曲线趋势不同。

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。

Changes of DBE activity of four cultivars had a single-peak curve, and the peak appeared in 14 d after anthesis. HPLC analysis showed that the activity of DBE to amylopectin was similar. There are two types of DBE in the wheat grains, one is isoamylase, and the other is limit dextrinase.

在灌浆过程中，淀粉去分支酶的活性均呈单峰曲线变化，灌浆中期活性最大；淀粉去分支酶对底物支链淀粉均具有相似的酶解活性；对灌浆中期小麦淀粉去分支酶进行的纯化结果表明，小麦籽粒胚乳中也存在2种类型的淀粉去分支酶，一种是以极限糊精为特异性底物的极限糊精酶，另一种是以支链淀粉为底物的异淀粉酶。

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。

In corn seed samples taken after September 3, total protein content, prolamine and Glutelin content from treatments with nitrogen application were significantly higher than that of without N application, and the contents of Albumin and Glutelin were slightly higher than that of without N application treatment.

氮、磷、钾对优质玉米籽粒淀粉及其组分的影响氮、磷、钾有利于籽粒淀粉含量的提高及其组分品质的改善。氮、磷、钾平衡施用较不施氮、不施磷和不施钾，使高淀粉玉米四单158分别增加淀粉2.l、5.3和4＊个百分点，依次增加支链淀粉 3二、5.9和 5.3百分点；使普通玉米吉单 342分别增加淀粉 1.3、11和1.6个百分点，依次增加支链淀粉2.1、3。

The results showed that the damaged starch contents of hard wheat were 20% higher than that of soft wheat under the same processing condition, and the damaged starch contents would be increased ...

研究结果表明：硬麦加工后淀粉破损率高，而软麦则相对较低，硬麦粉的淀粉破损率较软麦粉高出 2 0 %左右；面粉越细则淀粉破损率越高；研磨道数越多，研磨强度越大，淀粉破损越严重；齿辊所造成的淀粉破损程度要比光辊为重，但差距不是很大；撞击机在正常生产时对淀粉破损影响较小，如反复撞击也会使破损淀粉增加，但其影响程度较研磨强度缓和。

Lily starch granule has multi-shape,wide granule diameter distribution(10 μm～105 μm),average diameter being 35 μm, and typical B-type crystalline structure. Compared to potato starch and corn starch,lily starch has more solubility and swelling power, but less freeze-thaw power.

百合淀粉粒具有典型的晶体结构特征，晶型为B-型；百合淀粉溶解度和膨润力较马铃薯淀粉与玉米淀粉大；百合淀粉的抗冻稳定性较马铃薯淀粉与玉米淀粉差。

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。