淀粉度

In experiments 1, various steam conditioning time (0, 15, 30, 45 and 60 min) of pre-steam-flaking high oil corn were selected to determine the effect of the steam conditioning time on the gelatinization of starch and ruminal fermentation in vitro.

试验1 采用调制时间为0min、15min、30min、45min、60min的高油玉米，研究不同调制时间对预处理的蒸汽压片高油玉米淀粉糊化度和人工瘤胃发酵的影响。

The results of correlation analysis showed that the general score assumed significant postive correlation with the vitreousness, gel consistency, rice taste appraisal rate of head rice, rice grain length and rate of brown rice, and significant negative correlation with the rate of chalky grain, rice grain width and amylose content respectively.

通径分析表明，对总评分贡献最大的为角质率，其次为粒长宽比、米饭品尝评价、直链淀粉含量、整精米率和胶稠度；在间接作用中，角质率通过整精米率对总评分的作用最大

The analyses of multivariate partial correlation,path,correspondence and genetic correlation of twelve rice quality indexes were performed using Chenghui 448(CH448),5 maintainer lines,the progenies from Basmati 370 backcrossed by Chenghui 448(BC_2F_5) and the hybrids of 5 male sterile lines with the progenies.

米粒延伸性(cooked rice elongation，CRE)是稻米在蒸煮和食用过程中所表现的延展伸长特性，它和直链淀粉含量、糊化温度、胶稠度、香味等米质性状都是蒸煮食用品质综合评定的重要指标。

The influence factors include amount of esterifying agent, reaction temperature, reaction time, reaction pH and amount of urea.

实验表明干法制备高取代度木薯淀粉磷酸酯的适宜条件为：反应温度140℃～150℃，反应pH5.0，反应时间2h，尿素用量4～5%。

During the processes of conditioning and pelleting, decrease of particle...

调质和制粒过程中，小粒度有利于蛋白质变性和淀粉糊化，使蛋白质体外消化率和淀粉糊化度提高；增加水分有利于淀粉糊化，而对蛋白质变性、VC活性减小和有害微生物灭活的影响较小；升高温度有利于蛋白质变性和淀粉糊化，使VC活性减小和有害微生物灭活；在高温调质和制粒过程中，饲料中的绝大部分致病菌[0]可被杀灭。

The changes of in-vitro protein digestibility, starch gelatinization, L-Ascorbic acid retention and colonies of harmful microbe in carp feed during pelleting and expanding were studied in this paper.

本论文分别对鲤鱼硬颗粒饲料和膨化饲料的蛋白质体外消化率、淀粉糊化度、维生素C活性保留率和有害微生物数量在加工过程中的变化进行系统研究，为鲤鱼饲料加工的营养性和安全性控制提供一定依据。

The results showed that resistant retrograding properties decreased,frost thawing stability increased,swelling degree decreased,and solubility decreased.

实验结果表明：经过多聚磷酸钠交联改性的淀粉抗凝沉性减弱，冻融稳定性提高，膨胀度和溶解度降低。

These starch acetates exhibited different solubility in water,acetone and DMAc,depending on the DS value.

不同取代度的酰化淀粉在水、丙酮和DMAc等溶剂中表现出不同的溶解性。

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。

Starch gelatinization degree is one of the most important indexes for feedstuff processing, which affects the utilization efficiency of energy in feedstuffs, digestibility coefficients of feedstuffs and animal performance.

淀粉糊化度是评价颗粒饲料加工质量的重要指标，直接影响畜禽吸收利用饲料中能量物质的效率，进而影响饲料的转化效率和畜禽生长状态。

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。