淀粉胶

The characters and application of thickening agent s in meat industry,including starch,denatured starch,soybean protein,gelatin,agar-agar,xanthan gum,kara rubber,guar gum,the compound edible jelly and the eggs,were introduced in this paper.

介绍了肉类工业中常用的增稠剂淀粉、变性淀粉、大豆蛋白、明胶、琼脂、黄原胶、卡拉胶、瓜尔豆胶、复合食用胶及禽蛋的性质和应用。

The characters and application of thickening agents in meat industry ,including starch,denatured starch,soybean protein,gelatin,agar-agar,xanthan gum,kara rubber,guar gum,the compound edible jelly and the eggs,were introduced in this paper.

介绍了肉类工业中常用的增稠剂淀粉、变性淀粉、大豆蛋白、明胶、琼脂、黄原胶、卡拉胶、瓜尔豆胶、复合食用胶及禽蛋的性质和应用。

Analysis of the degradation of corn starch during fermentation by Gel chromatography indicated that amylose and the linear chain part of amyl pectin were the carbon source used by B. macorous WSH02-06 for cell growth and enzymatic production.

使用凝胶色谱的方法对发酵过程中玉米淀粉的降解产物进行分析后可知，在γ-CGT酶生产中，能被细胞所利用的碳源是玉米淀粉中直链淀粉组分和支链淀粉组分的直链部分。

The results showed that the different varieties have different starch contents and different gelatinization characteristics.

结果表明，品种间淀粉含量不同，淀粉糊化特性也存在一定的差异，YA03-3、YA03-4、云薯101、YA03-6和YA03-7不仅淀粉含量高，产量高，且淀粉的峰值粘度也较高，其中，YA03-6的淀粉同时还表现凝胶性较强，硬度相对较小的特性。

The DSC thermogram of retrogradated sweet potato starch with polysaccharide gums shows two peaks. One is melted amylopectin, and another one is an exothermic peak (87~105 ℃), which results from recombination of polysaccharide gums and SPS.

多糖胶加入甘薯淀粉中使回生的混合体系在DSC温度扫描中出现一个支链淀粉熔融峰和一个多糖胶分子与甘薯直链淀粉分子重新结合引起的放热峰(87~105℃)。

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。

The principle component analysis showed that head rice ratio, amylose content, chalkiness ratio, gelatination consistency and protein content were most quality traits in low amylase content (5-15%), and head rice ratio, amylose content and chalkiness ratio were most quality traits in low amylase content (5-15%). Correlation of amylose content and 8 agronomic traits showed that: if single plant of low amylase was selected, its'agronomic traits would be affected in negative. Tassel time of low amylose content in 3 combinations was early in their tassel time, and it was important time to select it.

通过主成分分析，可以把整精米率、直链淀淀粉含量、垩白米率、胶稠度和蛋白质作为F2代选择低直链淀粉含量(5-15%)单株的主要品质性状，把整精米率、直链淀淀粉含量和垩白米率作为F3代选择低直链淀粉含量(5-15%)单株的主要品质性状，从而提高选择效率。3个组合类型中，选择低直链淀粉含量较低的单株时，其农艺性状会受到负面影响。3个组合类型低直链淀粉含量单株的抽穗日期都是在每个组合的抽穗早期，因此这是选择低直链淀粉含量单株的重点时期。

The results show sheafing strength of wood glued-product produced by adhesive prepared with the optimal formulation of six starch-based API wood adhesive can completely meet requirement of JIS K6806 and each property indices of adhesive satisfy demand for the practical process technology.

其次，以复合变性玉米淀粉、乙二酸、聚乙烯醇、P-MDI为影响因素，按照日本JIS K6806标准中关于水性高分子-异氰酸酯木材胶粘剂胶接木材时的不同耐水性要求，通过正交试验，分别优化出Ⅰ型、Ⅱ型中Ⅰ、Ⅱ类的常态胶接、热水浸渍、反复煮沸胶接强度的六种淀粉基API的配方，并在对实验结果进行了验证性试验的基础上，进行了工业化生产试验。

The increase in WHC of resistant starch having guar gum over resistant starches with guar gum and different chemical agents could be ascribed to non interference in the chemical configuration and composition especially in greater number of hydrophilic sites on the gum that allows the occlusion of water within the structure.

单独含有瓜尔豆胶的抗性淀粉其WHC比含有瓜尔豆胶和其他化学试剂的抗性淀粉高是因为在胶上一些亲水基团上无化学构象，这导致了水在结构中的封闭。

Resistant starch residues of stearoyl-2-lactylate-amylose complexed starch, diacetyl tartaric acid ester of monoglyceride-amylose complexed starch, citric acid-treated starch containing guar gum and guar gum treated starch without chemical additives showed endothermic transitions at 117. 75℃, 118. 04℃, 123. 88℃ and 124. 59℃ respectively.

对含有瓜尔豆胶的淀粉采用SSL、DATEM、柠檬酸处理得到的变性淀粉以及光采用瓜尔豆胶而无其他化学添加剂处理得到变性淀粉，它们的Tp分别为117.75℃，117.04℃，123.88℃和124.59℃。

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。