糊化

Starch has gelatinization effect in hot water, elevatory and amylaceous grain is easier when temperature burst, the degree of polymerization that brings about starch is reduced, the opposite element quantity of amylaceous grain is reduced, as the change of amylaceous grain, the package that iodine and starch fashion adds up to content color to also can produce a series of change.

淀粉在热水中具有糊化功能，温度时升高淀粉颗粒更轻易破裂，导致淀粉的聚合度降低，淀粉颗粒的相对分子量减小，随着淀粉颗粒的变化，碘和淀粉形成的包合物颜色也会发生一系列变化。

Cereal quality analysis technology farinograph E visco amylo graph R

谷物品质；分析技术； E型粉质仪；快速粘度－糊化仪

After another kind is the rice pulverizing, puts directly to the machine in the extrusion forming, causes the rice dextrinize formation depending on the friction heat degree, is called "the dry finishing rice-flour noodle".

另一类是大米磨粉后直接放到机器中挤压成型，靠摩擦的热度使大米糊化成型，称为&干浆米线&。

Finally heat the starch to 80℃dextrinize 2h,keep warm 0.5h,then cooled to 40℃,add 2.8%CAN initiator,7.5%MMA monomer,sealed and stir 3.3hours of the nitrogen atmosphere,using the screw rod center distance is 32mm,expects the tube diameter phi300mm major axis compared to L/D is 12.5 double screw rods extruding machines,controls the screw rod rotational speed 100rpm sample water content when 20%squeezes out,and the results indictated that the sample may bear 302℃within the high temperature,the water resistance is 14.7%,buried in the simple earth passes through about 180 day to be allowed to achieve the nearly 60%weightlessness rate, and can be basically completely degrades.

因此将淀粉80℃糊化2h，保温0.5h，40℃添加2.8%引发剂，7.5%MMA单体，通氮气密封搅拌反应3.3小时后的接枝产物，利用螺杆中心距为32mm，料筒直径f300mm长径比L/D为12.5的双螺杆挤出机，控制螺杆转速100rpm样品含水量20%时挤出，测定知道样品可以耐302℃以内的高温，耐水性为14.7%，在简单土埋的情况下，经过180天左右可以达到近60%的失重率，可以说基本上完全降解。

The farinaceous, extensible, gelatinous and baking features of the mixed wheat flour were studied.

研究了混合后小麦粉的粉质、拉伸、糊化及烘焙特性。

A ideal modifier formula was designed with various quality modifiers produced by the help of the modern international standard apparatus such as farinometer,extensometer,viscosimeter and rheometer.

借助现代国际标准仪器设备——粉质仪、拉伸仪、糊化粘度仪和流变仪，研究了多种品质改良剂，得到一个较理想的面条改良剂配方。

Integrated Agricultural Service, Wuyun, Jinyun, Zhejiang 321400, ChinaAbstract: Based on our early rice breeding practices in Hangzhou and in South China region, 14 varieties with different apparent amylose content were planted in early and late season in Hangzhou (30° N, HZE, HZL), Zhejiang province, East China, and winter season in Hainan province, South China (18°N, HN), respectively. The changes in eating and cooking quality of each variety, including AAC, gelatination temperature, gel consistency and RVA profiles were observed and scored.

摘 要：按照目前杭州及以南地区早稻育种一年三季（当地早、晚2季，海南冬繁1季）的实践，选择了14个不同表观直链淀粉含量的早稻品种分别在杭州作早稻、翻秋和在海南冬季种植，对同一品种的AAC、胶稠度、糊化温度以及淀粉粘滞特性的变化特征进行了研究。

Thee isoenergetic diets containing 0%, 15% and 30% gelatinized corn starch were formulated as control, middle level and high level carbohydrate diets, respectively. The juvenile southern catfish, Silurus meridionalis Chen (50.5±0.6g) were acclimated with control diet for l5d at 27.5±0.5t. Activities of glycolytic key enzymes (HK, GK and PFK-l) and the serum glucose concentrations in the southern catfish respectively fed with the three diets were examined, at 3, 6, 12, 24 and 48h after feeding.

配制含0%、15%和30%糊化玉米淀粉的等能饲料分别作为对照、中水平和高水平碳水化合物饲料，以体重为50.5±0.6g的南方姑幼鱼为实验对象，在水温27.5±0.5℃的条件下以对照饲料驯化15d后，分别测定了以三种饲料投喂的南方鲇在餐后3、6、12、24和48h的己糖激酶、葡萄糖激酶和磷酸果糖激酶(PFK-1)的活性和血糖水平。

The Effects of Substrate s Volume and Density on Pleurotus Ostreatus Growth;2. Relation between degree of gelatinization and density of steam-flaked corn was found.

利用自行设计委托加工的蒸汽压片设备，选择不同温度与时间的工艺参数进行玉米糊化度与容重的测定试验，以确定蒸汽压片玉米的最适工艺参数。

Effect of protein and lipid in rice on starch physicochemical characteristics, difference between the region of non-chalkiness and chalkiness of rice, dynamic variation of cell structure and CaM distribution on rice spike were expounded in this study. It was found that protein and lipid in rice had important effect on starch gelatinization, there were distinct differences between the region of non-chalkiness and chalkiness of rice, vascular bundle system in rice spike was changed during grain filling, difference quality of different position of rice spike was more distinct in dense spike rice for more powerful vascular bundle system, the development of rice seeds was corresponded to pericarp development, difference quality of different position of rice spike was also related to transport function of rachilla besides activity of "source", and calmodulin relative activity was closely related to grain filling velocity and enginery properties.

通过实验发现：稻米中蛋白质、脂肪对淀粉的糊化过程有着较大的影响；精米的非垩白与垩白部位以及心白与腹白部位之间在蛋白质、氨基酸含量及组成方面存在着明显差异：水稻穗部大维管束面积以及主穗轴维管束数目在灌浆过程中存在明显的动态变化趋势；密穗型水稻强势粒的维管组织比散穗型水稻发达，致使其强、弱势粒维管组织差异明显加大；果皮的发育与籽粒发育状况是相适应的：强势粒和弱势粒在灌浆生理方面的差异，不仅表现在籽粒本身的&库活性&上，而且也与其着生小穗轴的输导功能有关；CaM相对活性与水稻灌浆速率、机能特征间存在着密切联系。

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％。