直链淀粉

Afterwards other modifying genes are discovered, they affect the ratio of amylopectin and amylose.

后来又发现该位点的其它突变基因，对直链-支链淀粉的比率可以起到微效修饰作用。

Objective:To study the effect of high amylose starch on hypercholesterole- mia induced by estrogen deficiency in ovariectomized rats.

目的：研究高直链玉米淀粉对因雌性激素缺乏引起的高胆固醇血症的影响。

Some physicochemical properties of Euryale ferox Salisb starch were studied,including granule microphotograph,X-ray diffraction pattern,content of amylose and amylopectin starch,gelatinization temperature,swelling power and solubility,paste transparency,freeze-thawing stability,sediment.

对肇实淀粉的颗粒形貌、X-射线衍射谱图、直链与支链淀粉含量、糊化温度、溶解度与膨胀度以及糊的透明度、冻融稳定性、凝沉性进行了研究，并与玉米淀粉进行了比较，为肇实淀粉的应用提供了一定的理论基础。

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。

It showed that rice quality was better as follows: better milling quality and physic-chemical index higher head rice percentage, middle - soft gel consistency, low gelatinization temperature, low and middle amylose content, more than 7% protein content.

碾米品质和理化指标最好，整精米率较高，有中软的胶稠度和低的糊化温度，中低含量的直链淀粉、蛋白质含量多在7％以上。外观品质次之，垩白米率较高，且不同的积温带品质存在较大差异。

Properties and aggregate-state structure of high amylose starch corn were analyzed.

利用现代观察和测试手段对高直链玉米淀粉聚集态形貌、结构进行分析。

A way to improve the solubility of straight chain starch was adopted and the best added quantity of starch was found.

随着直链淀粉质量浓度增大，HPAM溶液的最大吸光度也在增加。

The bread has already worn out in straight chain starch part in the flour in the course of toasting , this is that bread produced the elasticity and reason of the soft structure.

面包在烘烤过程中，面粉中的直链淀粉部分已经老化，这就是面包产生弹性和柔软结构的原因。

With putting the extension of time, the part of straight chain of propping up the chain starch part in the bread is formed and shut slowly, and make the soft bread hard gradually, this kind of phenomenon calls" becomes old ".

随着放置时间的延长，面包中的支链淀粉部分的直链部分慢慢缔合，而使柔软的面包逐渐变硬，这种现象叫&变陈&。

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。