瓜尔豆

All bread samples exhibited bright color like the control. Initial texture of bread made from the various resistant starches was tender but with storage, a general increase in the hardness of the bread was noticed. This was attributed to the ability of guar gum to absorb water and the association between the guar gum and emulsifier with the gluten and lipid of the bread flour.

采用抗性淀粉制备的面包其初期的结构很柔软，但随着储藏，面包的硬度显著上升，这可能归功于瓜尔豆胶的吸水能力以及瓜尔豆胶和乳化剂与面粉中的谷蛋白和脂类形成的缔合作用。

We have integrated manufacturing plants for all grades of Guar Gum Splits and Guar Gum powder.

我们拥有一体化的生产装置，加工各种牌号的瓜尔豆片和瓜尔胶粉。

This paper has made further studies on the synergistic interaction and stability of salt tolerance between xanthan gum and other common food gums. It turns out that there is no synergistic interaction between xanthan gum and hydroxypropyl starch , CMC-Na. Xanthan gum and guar gum ,locust bean gum ,konjak flour have great synergistic interaction. If two or three of them mix with proper proportion, the stability of salt tolerance will greatly improve and the consumption is less than any other simple gum, further more, the cost will decrease a lot. So the complex thickeners have a obvious superiority and wide utilization in high salty food.

以黄原胶、羟丙基淀粉、CMC-Na、瓜尔豆胶、刺槐豆胶、魔芋精粉等为主要研究对象，系统地研究了黄原胶与其它食品胶2种或3种之间的协同增效作用及其耐盐稳定性研究结果表明黄原胶与羟丙基淀粉、CMC-Na复配无协同增效作用，黄原胶与刺槐豆胶、魔芋精粉、瓜尔豆胶有良好的协同增效作用，两者或三者按适当比例配合后，耐盐稳定性显著提高，用量比任一单一胶少，而且使用成本大幅度降低，因此复配食品胶在高盐食品中使用具有明显的优越性和广阔的应用前景

The results showed that the proportion of water and ethanol, the guar gum, the stearic acid all had a greater influence on the property of synthetic film. The optimum filming conditions were: soy protein isolate 5.0%, the proportion of water and ethanol 80:20, guar gum 0.25%, stearic acid 0.3%.

研究结果表明：水与乙醇的体积比、瓜尔豆胶含量、硬脂酸含量对复合膜的性能有较大影响，制备大豆蛋白复合膜技术条件为，大豆分离蛋白浓度为5.0%，水与乙醇体积比为80：20，瓜尔豆胶加量为0.25%，硬脂酸加量为0.3%。

X-ray profile of the resistant starch residue of extruded starch without guar gum showed a V-type pattern of diffraction as indicated by three prominent peaks, however, these peaks reduced in intensities in gum treated sample.

未添加瓜尔豆胶的淀粉挤压产物中的变性淀粉的X射线衍射图谱显示其也具有Ⅴ型结构，这些峰在添加了瓜尔豆胶的样品中下降了。

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。

Locust bean and guar gums enhanced resistant starch content compared to gum arabic due to their glycosidic linkages and viscoelastic properties. The difference between locust bean and guar gums is ascribed to the low average length and frequency of unsubstituted mannose sequence in locust bean gum.

与阿拉伯胶相比，刺槐豆胶和瓜尔豆胶在增加抗性淀粉含量方面效果更显著，这主要归功于他们的糖苷键连接和粘弹性质瓜尔豆胶和刺槐豆胶的效果差异主要是源于刺槐豆胶中未取代的甘露糖链的平均长度以及频率更低一些。

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℃。

Addition of citric acid significantly increased the WSI of extrudate with and without guar gum from 61. 45％ to 87. 47％ and 56. 26％r to 74. 82％ respectively.

添加柠檬酸能显著提高产物的WSI，以不加瓜尔豆胶的和添加瓜尔豆胶的淀粉挤压样品为空白对照，分别从56.26％和61.45％提高到74.82和87.47％。

Our main products are Guar Gum powder,madified Guar Gum powder. The company possesses ample technical force and advanced producing technology.

我公司主要以经营瓜尔豆胶原粉和生产通过对原粉进行化学改性的羟丙基瓜尔胶系列产品为主。

In the negative and interrogative forms, of course, this is identical to the non-emphatic forms.

。但是，在否定句或疑问句里，这种带有"do"的方法表达的效果却没有什么强调的意思。

Go down on one's knees;kneel down

屈膝跪下。。。下跪祈祷