淀粉的

It is not a single molecule, but a mixture of amylose (straight chains of glucose subunits) and amylopectin.

淀粉是葡萄糖的多聚体，不是一个单独的分子，而是直链淀粉和支链淀粉的混合物。

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。

Some physical and chemical properties of water caltrop starch were studied,including amylose and amylopectin contents, viscosity analysis by RVA, pasting temperature, soluble and swelling power,and retro-gradation properties etc.

为了给菱角淀粉的综合利用提供理论依据和基础数据，对菱角淀粉的化学组成、溶解度、膨胀度、淀粉糊的粘度与老化特性等进行了研究。

Because most people enjoy the sweetness of sugars and the mouth feel of cooked starches, they become familiar by association with table sugar, invert sugar's hydrolyzed sucrose, corn syrup sugars （D-glucose and maltose）, milk sugar, and the more starchy foods.

由于大多数人喜欢糖的甜味和熟淀粉的口感，所以它们由于经常打交道而对食糖、、转化糖、淀粉糖浆、乳糖和含淀粉多的食品十分熟悉。

Because most people enjoy the sweetne of sugars and the mouth feel of cooked starches, they become familiar by a ociation with table sugar, invert sugar's hydrolyzed sucrose, corn syrup sugars （D-glucose and maltose）, milk sugar, and the more starchy foods.

由于大多数人喜欢糖的甜味和熟淀粉的口感，所以它们由于经常打交道而对食糖、、转化糖、淀粉糖浆、乳糖和含淀粉多的食品十分熟悉。

The effect of temperature swing storage on the rice starch retrogradation was studied by DSC.

利用差示扫描量热仪研究了变温储藏对大米淀粉回生的影响，实验结果表明，变温储藏可以改变支链淀粉的重结晶性状，但对直链淀粉和脂质复合物的结晶没有影响。

Of, relating to, or resembling starch; starchy.

淀粉的属于、关于或类似淀粉的；淀粉的

The enzymatic digestibility of native and acetated tapioca starches with different degree of substitution was investigated in in-vitro digest model stimulated the human intestine tract and the resistant starch content was determined using Megazyme total starch assay kit.

采用生物体外消化模型模拟人体消化道环境，对不同取代度的醋酸酯化木薯淀粉的消化速率进行了研究；用微生物酶对醋酸酯化木薯淀粉进行生物降解并测定各个样品的抗消化淀粉含量。

During hydrolysis, when both the mesothermal-α-amylase and fungal-α-amylase were used, the transformation ratio of the buckwheat starch hydrolysis surpassed 99.5%. It also could get a higher ratio when two kinds of enzymes mixed with different proportion.

在荞麦淀粉的水解过程中，中温α-淀粉酶与真菌α-淀粉酶对荞麦淀粉的水解转化率均超过99.5%，两种酶按不同比例混合使用对淀粉的水解转化率更高。

In some experiments of rice flour andrice starch flour, Physicochemical indexes, swell power,DSC and dynamic rheometry weresimple, rapid and accurate method that could be used by the manufacture in predicting thetexture and cooking quality of rice starch noodles.

通过对籼米粉、籼米淀粉、粳米粉和粳米淀粉的理化指标测定、淀粉膨胀实验、DSC、以及动态流变测定在米线原料选择时可作为快速、简便和准确预测原料的加工性能、米线质地品质和蒸煮品质的方法。

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％。