淀粉的

The experimental results demonstrate that starch compound modification can improve the retrogradation and adhesion to fibers of starch size.

实验结果表明，淀粉复合变性能够改善淀粉浆的凝沉性，同时增大了淀粉对纤维的粘附性能，提高淀粉浆膜的柔韧性，并降低磨耗。

The reasons for the different feeding effect of dietary starch sources were elucidated from both digestive tract and portal-drained viscera absorpt...

试验1不同淀粉来源对生长猪生产性能、养分消化率及血液生化指标的影响选择45头体重20±0.642kg杜×长×大三元杂交猪，以玉米、早籼稻糙米、糯米和抗性淀粉(Hi-maize-1043)作为淀粉来源，配合4个等氮、等能、等淀粉试验日粮和1个无氮日粮，进行为期30天的饲养试验和5×5拉丁方代谢试验。

This paper introduced the discovery of RNAi, amylosynthetase and quality improvement in amylocellulose content by RNAi, and the problem about RNAi technology also was preliminarily discussed in this paper.

重点从RNAi的发现与淀粉品质相关的淀粉合成酶及其利用RNAi在提高直链淀粉含量、降低直链淀粉含量等品质改良研究方面进行了回顾并对其存在的问题作了初步探讨。

The spectra of X-ray diffract revealed that its crystal is B type and the value is about 18%, far lower than that of ordinary maize starch. With the method of chemistry modification, we modified the amylose starch with acetates. The result showed that the best reaction condition was at the ratio of 1:5.3 (glucose: acerbity), with MSA 1.5% catalyzer, at 75℃ for 3 h.

利用化学改性法对高直链玉米淀粉进行醋酸酯化改性，最佳反应条件为，淀粉葡萄糖基与酸的质量比1：5.3、催化剂甲磺酸用量为体系的1.5%、反应温度75℃、反应时间3 h，在此条件下可制备取代度为2.84的醋酸酯淀粉，比普通玉米淀粉高0.78。

The analysis results of FTIR , SEM, X-ray Diffraction and TG-DSC proved that,the existence of graft copolymerization between cassava starch and acrylamide was occured;the structures of cassava were destroyed during the copolymerizing; the structures of the copolymer were largely amorphous; within the range of 700℃,the thermal degradation process of the St-g-PAM was divided into three-steps, which was more complex than that of cassava.

FTIR、SEM、X射线衍射、TG-DSC分析结果表明木薯淀粉与丙烯酰胺已发生接枝共聚反应；木薯淀粉在接枝共聚反应中，结构被破坏，接枝共聚物的结构基本上为无定型结构；在700℃温度范围内，木薯淀粉丙烯酰胺接枝共聚物的热降解为三步降解历程，比木薯淀粉复杂。

The research presented here is aimed at exploring the effect of DTT on the in vitro fibril formation of hen egg-white lysozymes with four disulfide bonds. In this work, we specifically addressed the effect of DTT concentration under different incubation temperatures on the hen lysozyme structure and fibril formation, the effect of addition of DTT at later time points on the amyloid fibrillization of hen lysozymes, and the effect of concentration ratio between reduced and oxidized forms of DTT on the fibril formation of lysozymes.

本研究以具有四对双硫键的母鸡蛋白溶菌酶为蛋白质模式系统，在含盐类之酸性溶液环境下诱导生成类淀粉纤维，再配合二硫代苏糖醇破坏溶菌酶中的双硫键，探讨：（1）不同温度下加入不同DTT浓度对溶菌酶类淀粉纤维形成之影响，（2）不同生长时期加入DTT对溶菌酶类淀粉纤维形成之影响，（3）不同比例之DTT和氧化态DTT浓度对溶菌酶类淀粉纤维形成之影响。

Allyl starch was prepared by etherification pretreatment of introducing allyl groups onto starch, and then AS-g-PMA was synthesized through graft copolymerization between allyl starch and methyl acrylate. The adhesion to fibers, sizing film and sizing performance of the blended size composed of AS-g-PMA and PVA-1799 were investigated. And the possibility by using AS-g-PMA to substitute PVA component was studied by contrast experiments.

摘〓要：通过烯丙基化变性对淀粉进行预处理制取烯丙基淀粉，再与丙烯酸甲酯进行接枝共聚合成接枝淀粉，文章探索了这种接枝淀粉与PVA1799混合浆的黏附、浆膜及浆纱性能，与目标配方进行比较，揭示出AS-g-PMA取代PVA的可能性。

Study on effect factors of liquidation of potato flour;2. According to an enzymatic process for the manufacturing of high maltose syrup through orthogonal test, the factors affecting the liquidation process of potato starch were studied deeply in this paper with the raw material of potato starch.

以马铃薯淀粉为原料，利用酶制剂制备高麦芽糖浆，采用正交实验法，对马铃薯淀粉液化过程的影响因素进行了详细研究，得到液化工艺的最佳条件为：淀粉浆浓度40%、耐高温α-淀粉酶用量106U/g淀粉、液化温度94℃、液化时间10min，所得液化液的DE值为9。

The main business involves potato planting, research, multiplication, processing and facility production, etc. The Company imported a complete set of potato starch refining processing line, which is the most advanced facilities in the world. At the same time, the Company has become one of the biggest potato starch manufacturers and facility suppliers in China.

公司业务涉及马铃薯种植、研发、良种繁育、马铃薯制品加工、生产设备等多个领域；拥有最先进的马铃薯淀粉生产线，是国内最大的马铃薯淀粉生产和供应商之一，同时也是中国马铃薯淀粉生产设备的主要供应商，公司旗下&润凯牌&马铃薯淀粉已成为著名品牌。

Natural fermentation of corn in the process of lactic acid bacteria as the most important advantage of strain, the article on lactic acid fermentation process in detail the analytical results show that: from chemical constituents, the ferment of lower ash, soluble sugar, fat content, protein, starch proportion cases raising; from the structure of starch, amylose fermentation in the increase, in molecular weight amylopectin rice amylopectin close to the molecular weight of the development.

在玉米米粉制作的过程中，发酵的方法能改良玉米的性质使其具有可加工性、改善玉米的不良风味。玉米自然发酵的过程中，乳酸菌为最主要的优势作用菌种。对乳酸菌发酵的过程进行详细的解析表明：从化学成分上来讲，发酵作用降低了灰分、可溶性糖、脂肪的含量，使蛋白质、淀粉所占比例提高；从淀粉结构来讲，发酵使直链淀粉含量增加，支链淀粉分子量朝着接近大米支链淀粉分子量的范围发展。

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％。