米谷蛋白

Rice aging leads to the decreasing of total starch content and Fla content of amylopection, strengthen the rice starch crystallite and tightening the organization framework of endosperm, which was considered as the main cause leading to the changing rice starch gelatinization properties, rice aging leads to some degree of cross-link of rice oryzenin, SDS-poly-acrylamide gel electrophroresis gave the same result.

陈化导致米谷蛋白的交联，SDS聚丙烯酰胺凝胶电泳验证了这一结果。

So that more consumers can enjoy more delicious quality, technology is even better than wine.

让更多的消费者可以品尝到品质更为鲜美，工艺更为精湛的葡萄酒。

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在你最喜爱的文本编辑器中将它打开。