淀粉

The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。

The initial temperature of gelatinization is 66℃.

刺苦草根状茎淀粉的糊化温度为66℃。

In experiments 3, Effect of corn varieties on the gelatinization of starch and ruminal fermentation.

试验3 研究品种(农大108、优质蛋白玉米和高油玉米)对玉米淀粉糊化度和人工瘤胃发酵的影响。

These tests depend to a great extent on gelatinization properties of starches and the presence of a- amylase .

这些实验很大程度上取决于淀粉的糊化特性及α-淀粉酶存在与否。

The steep rise is due to intensive starch gelatinization.

粘度的快速增加主要是由于淀粉强烈的糊化作用。

They were different in the areas of chalkiness, gel consistency, amylose content and gelatinization temperature.

测出粉温度及大米粉的粒度分布、损伤淀粉及不同温度下的保水力和溶解度等指标。

Differential Scanning Calorimeter was used to determine the gelatinization temperature and enthalpy of corn starch and resistant starch in this paper.

前言 膳食中的淀粉有少部分因受某种因素或加工过程的影响，其结构发生变化，在小肠中产生抗消化现象，即在人体肠胃中仍不被水解。

Chemical gelatinization could be an effective method in studying the granular structure of acetylated starch.

研究表明，化学糊化法可以作为分析乙酰化淀粉颗粒结构的有效手段。

Low a-amylase activity, especially in conjunction with low starch gelatinization, leads to a firm and brittle crumb structure .

面粉中a-淀粉酶活性，尤其再结合以较差的淀粉糊化性，就会导致最终制品呈现一种坚硬，脆裂的屑状结构。

In addition, preatment of starch such as gelatinization, acid modification or oxidization could also effect the graft copolymerization.

淀粉的预处理如糊化、氧化、酸解对接枝效果都有一定的影响。

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。