淀粉度

The area ratios of 980/1022, 980/1047,(980+1047)/1022 and 980/(1022+1047) cm^(-1) were decreased as the degree of acetification increased which indicated that acetification induced a decrease of crystallinity of starch. And the crystal structure changed from A-type to V-type. For the cross-linking of POCl3, the area ratios of 980/1022, 980/1047,(980+1047)/1022 and 980/(1022+1047) cm^(-1) were also decreased as the degree of cross-linking but the decrease was little compared to that of acetification. The result indicated that cross-linking of POCl3 had little effect on the starch crystal structure.

随着醋酸酯化取代度的增大，980/1022、980/1047、(980+1047)/1022和980/(1022+1047)的相对峰面积的比值均呈现下降趋势，表明醋酸酯化改性会导致淀粉结晶程度降低，结晶形态从A型转变为V型；随着交联度的增大，980/1022、980/1047、(980+1047)/1022和980/(1022+1047)的相对峰面积比值均呈现下降趋势，但下降程度较小，表明三氯氧磷交联对淀粉结晶结构影响不明显。

The increase or decrease in expansion ratios of extruded product is influenced by starch types, amylose content, structure and molecular weight of amylopectin.

挤压产品膨化度的高低主要受淀粉类型、直链淀粉含量、支链淀粉的结构和分子量的影响。

High-amylose maize starches were treated at a moisture content of 70% by ultrasonic. The properties of native and treated starches were studied with Brabender viscoamylograph and rotary viscosimeter.

采用超声波对含水量70％的高链玉米淀粉进行处理，运用布拉本德粘度仪以及旋转粘度计对处理前后的淀粉糊性质进行研究。

The results showed that, as for rice flour system, the amylose content, gel consistency and swelling power of rice flour were the main influencing factors to its gelatification characteristi...

试验结果表明：对于米粉体系而言，直链淀粉含量、胶稠度和膨润力是影响其胶凝特性的主要因素， 3个因素的影响程度大小依次为直链淀粉含量、胶稠度、膨润力。

By means of FTIR,SEM,DSC,TGA and XRD,we studied the microstructure,particle shape,meltage temperature,decomposition temperature and crystal degree,and gained better understanding about influences of different degrees of substitution on microstructure and thermal property of starch acetates.

用傅立叶红外、扫描电镜、差示扫描量热、热失重和X射线衍射测试技术对淀粉醋酸酯的结构、形貌、熔融温度、分解温度和结晶度进行表征，分析了不同取代度对醋酸酯淀粉的热性能及其结晶结构的影响。

H2SO4. By means of FTIR, SEM, DSC, TGA and XRD, we studied the microstructure, particle shape, meltage temperature, decomposition temperature and crystal degree, and gained better understanding about influences of different degrees of substitution on microstructure and thermal property of starch acetates.

用傅立叶红外、扫描电镜、差示扫描量热、热失重和X射线衍射测试技术对淀粉醋酸酯的结构、形貌、熔融温度、分解温度和结晶度进行表征，分析了不同取代度对醋酸酯淀粉的热性能及其结晶结构的影响。

Five parameters in the process, namely initial starch slurry concentration, pH, reaction temperature, reaction time and anhydrides concentration were investigated.

以轻度水解淀粉为原料，以取代度为衡量标准，采用单因素和正交试验方法研究湿法工艺制备辛烯基琥珀酸淀粉酯，从淀粉乳的初始浓度、pH、反应温度、反应时间和酸酐浓度五个方面研究辛烯基琥珀酸淀粉酯最佳制备工艺。

Through determination of Braberder viscosity curve of chestnut starch geletinization,the effects of food additives,such as sucrose,salt,glyceryl monostearale,carboxy methycellulose,potassium alum,etc.

通过对板栗淀粉糊粘度曲线测定，研究蔗糖、食盐、单甘酯、NaH2 PO4 、KAl(SO4 ) 2 、CMC、黄原胶七种食品添加剂及pH值对板栗淀粉糊粘度特性的影响。

The reaction performance of physical mixture of Carbamide and starch during cooking process are investigated, and its influence on starch paste viscosity and heat stability of viscosity are studied.

引言淀粉是经纱上浆的主要材料之一。由于原淀粉的粘度较高，粘度热稳定性不够理想，对纯棉纱和涤棉纱的粘附性能欠佳，特别是浆膜性能差。

The carboxymethyl starch was prepared with corn starch,chloracetic acid and sodium hydrate as main ingredients.

以玉米淀粉和氯乙酸为主要原料，制备羧甲基淀粉，探讨了不同工艺因素对取代度的影响，以及不同取代度对原糊性能的影响。

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。