淀粉的

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 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。

Obvious increase in grain protein, prolamine and glutelin content of high-oil corn at different levels of nitrogen application was observed.

二和2.3百分点：使高油玉米吉油一号分别增加淀粉25、2二和2.5个百分点，依次增加支链淀粉4人3.3和2.9百分点，使各取样时间分别平均增加淀粉2.3、3.8和2.7个百分点，使自9月3日起的各取样时间支链淀粉含量明显增力日。不同施氮水平对高油玉米吉油一号籽粒淀粉含量有明显影响。

The use of acid protease in the production of machine-made yellow rice wine (by non-glutinous rice) could provide nitrogen source for the growth and reproduction of microzyme and accelerate rapid reproduction of microzyme (which improve fermentation stability and capability), decompose proteins (which advanced the use of amylum in raw materials and increased wine yield), and settled the commonly existed problems of low aminophenol nitrogen content and non-sugar solids content.

酸性蛋白酶在粳米黄酒酿造中可为酵母菌的生长繁殖提供氮源，促进酵母菌的快速繁殖，提高发酵过程的稳定性和能力；分解原料中的蛋白质物质，促进对原料淀粉的利用，提高原料的出酒率；可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题；酸性蛋白酶在发酵酒醅中的澄清作用，为黄酒成品解决非生物浑浊提供了方法。

The major causes of off-flavour of the cooked rice was due the intractions among rice proteins, lipids and carbohydrates, which result in the production of carbonyl compounds,the increase of caproaldehyde,and the decrease of acetaldehyde and mercapto group as well as the changes in the cell wall structures.

本文结合近几年研究工作及国内外对大米陈化研究的新进展，综合阐述了随大米存放时间的延长，其化学组织特别是大米蛋白质、类脂与淀粉的共同作用，促使羰基化合物的生成、乙醛减少、己醛增加、SH基减少，以及胞壁改变，是造成大米陈化、米饭&陈米臭&的主因。

Effect of protein and lipid in rice on starch physicochemical characteristics, difference between the region of non-chalkiness and chalkiness of rice, dynamic variation of cell structure and CaM distribution on rice spike were expounded in this study. It was found that protein and lipid in rice had important effect on starch gelatinization, there were distinct differences between the region of non-chalkiness and chalkiness of rice, vascular bundle system in rice spike was changed during grain filling, difference quality of different position of rice spike was more distinct in dense spike rice for more powerful vascular bundle system, the development of rice seeds was corresponded to pericarp development, difference quality of different position of rice spike was also related to transport function of rachilla besides activity of "source", and calmodulin relative activity was closely related to grain filling velocity and enginery properties.

通过实验发现：稻米中蛋白质、脂肪对淀粉的糊化过程有着较大的影响；精米的非垩白与垩白部位以及心白与腹白部位之间在蛋白质、氨基酸含量及组成方面存在着明显差异：水稻穗部大维管束面积以及主穗轴维管束数目在灌浆过程中存在明显的动态变化趋势；密穗型水稻强势粒的维管组织比散穗型水稻发达，致使其强、弱势粒维管组织差异明显加大；果皮的发育与籽粒发育状况是相适应的：强势粒和弱势粒在灌浆生理方面的差异，不仅表现在籽粒本身的&库活性&上，而且也与其着生小穗轴的输导功能有关；CaM相对活性与水稻灌浆速率、机能特征间存在着密切联系。

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。

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。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。