糊化

The results indicated that carboxymethly starch has shown fine properties of easier gelatinization,lower retrogradation,better freeze-thaw stability strong antimycotic charicteristics, and higher charilty.

结果表明，马铃薯羧甲基淀粉具有低温易糊化，糊凝沉性弱，冻融稳定性好，抗霉能力强和透明度高的优良性质。

With substitution degree added, the colocasia esculenta schott starch phosphate ester was easier to gelatinize, the tolerance to salt and sucrose increased, the clarity first increased and then decreased, paste viscosity first decreased and then increased.

随着取代度的增加，香芋淀粉磷酸酯的糊化变得容易，耐盐和耐糖能力提高、透明度先增后减、糊粘度则先减后增。

The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation , freeze-thaw stability and anti-mycotic characteristics improved, and pa

结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。

The esterifying conditions of starch phosphate monoester of potato are investigated and analyzed in order to discuss the effects of esterification on granule diameter and gelatinization temperature of potato starch.

通过对磷酸单酯淀粉酯化条件的研究和分析，探讨了不同酯化条件对马铃薯淀粉磷酸单酯粒径和糊化温度的影响。

Pasting-parameters of maize varieties could be used to predict the extruded qualities and system parameters in the procedures of extrusion.

玉米品种的糊化参数可用来预测挤压膨化产品的质量以及挤压膨化加工时的系统参数。

Paste breakdown of starch dried at higher temperature decreased with a likely increase in pasting temperature.

糊细分淀粉晒干在较高温度的降低与可能增加糊化温度。

The rheological behaviours of sweet potato starch paste are explained better by Cross equation than Power Law...

如果淀粉糊的浓度足够，就在冷却时转换成凝胶，这种凝胶是由糊化的淀粉颗粒被包埋在高聚物再结晶整合的网

High molecular weight increase in the protein matrix and raising the temperature range of paste and enthalpy value, improve the starch paste viscosity.

增加的高分子蛋白质强化了蛋白质的基质作用，与二硫键的增加共同提高了糊化的温度范围和热焓值，提高了淀粉糊的粘度。

In different concentrations of sodium carbonate,alum,salt or sucrose,the viscosity curve of waxy rice starch was measured by Brabender viacometer to study the effects of these factors on starch paste properties.

采用Brabender黏度仪，测定糯米淀粉糊在不同浓度的碱面、明矾、食盐和蔗糖条件下的黏度曲线，研究了这些因素对糯米淀粉糊化特性的影响。

Paste properties of starch of Nanyang color wheat under different concentrations of sodium carbonate, alum, salt or glucose were measured by Brabender viacometer. The viscosity property of starch paste and its influencing factors were discussed.

为了解食品添加剂对南阳彩色小麦淀粉糊特性的影响，采用Brabender黏度仪，测定南阳彩色小麦淀粉在添加不同碱面、明矾、食盐和葡萄糖后的黏度曲线，研究了这些因素对小麦淀粉糊化特性的影响。

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％。