淀粉的

基本解释 (translations)

starchy  ·  amylaceous  ·  amyliferous  ·  starchier

与淀粉的相关的网络例句 [注：此内容来源于网络，仅供参考]

The methods determing the groups in the modified starch have been developed, that is acidimetry for the basicity of acidified starch, complexing titration for the substitution degree of carboxymethyl starch, and heat paste titration and carbonyl process respectively for the carboxyl and nitrogen of oxidized starch.

建立了以酸碱滴定测定酸化淀粉的碱量、络合滴定法测定羧甲基淀粉的取代度、热糊滴定和羟胺法测定氧化淀粉中羧基及羰基、消化定氮测定阳离子淀粉等几种变性淀粉的基团分析方法。

The results showed that the different varieties have different starch contents and different gelatinization characteristics.

结果表明，品种间淀粉含量不同，淀粉糊化特性也存在一定的差异，YA03-3、YA03-4、云薯101、YA03-6和YA03-7不仅淀粉含量高，产量高，且淀粉的峰值粘度也较高，其中，YA03-6的淀粉同时还表现凝胶性较强，硬度相对较小的特性。

The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability.

试验结果表明：莲子淀粉的溶解度较低，膨润力接近甘薯淀粉，属限制型膨胀淀粉；莲子淀粉糊的透明度较低（10.4%），凝沉速度较快，在酸性或碱性条件下凝沉速度减缓；其凝胶具有较强的冻融稳定性和较低的凝胶强度；布拉班德粘度曲线显示，莲子淀粉的糊化温度较高达77.1℃，热稳定性好，凝沉性强，冷粘度稳定性差。

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。

The results suggested that compared with A-starch and maize starch, there are more quantities of impurities, such as protein, lipid and pentosan, in B-starch. B-starch prepared in the laboratory almost has the same compositions as three samplings, and accords with the reports of some documents too. Differing from the granules in A-starch, those in B-starch are smaller sized (1-10m)and oval shaped, and felted each other. The crystallogram of A- and B-starch are similar, i.e. A type. There is difference in granular distribution between A- and B-starch. The granular distribution of B-starch is anomalous and extensive (l~1259m).B-starch has bigger dilatancy and retrogradation, and smaller blue value, solubility, viscosity, gelatinization temperature and gelatinization enthalpy.

试验结果表明：跟玉米淀粉、A淀粉相比较，B淀粉含有的蛋白质、脂肪和戊聚糖等杂质数量多；实验室制备的小麦B淀粉中淀粉、粗蛋白、戊聚糖等含量均与文献的报道接近，也与在工厂采样的B淀粉相近；与A淀粉不同，B淀粉以小颗粒的淀粉为主，平均粒径1～10μm，颗粒形状呈椭圆形，同时颗粒和颗粒之间黏结紧密；B淀粉和A淀粉晶形结构相似，都为A型；B淀粉的粒度分布情况不同于A淀粉，其粒度分布规律性不强，分布范围也较宽，粒度在1～1259μm之间；B淀粉的凝沉值和膨润力大于A淀粉，而沉降体积、蓝值、溶解度、粘度、糊透光度、相变温度和热焓均小于A淀粉；杂质的含量对B淀粉性质的影响是明显的，随着杂质含量的增加，沉降体积、溶解度和透光度减小，膨润力增大，但是它们对凝沉值、蓝值和粘度的影响比较复杂。

This paper introduce the character of pueraria lobata starch,chemical composition and pharmacological function of pueraria lobata.

葛根淀粉与玉米淀粉、甘薯淀粉在淀粉糊的透光率、冻溶性、凝胶强度和对酸碱的稳定性上有差别；采用正丁醇重结晶法，可以把葛根淀粉的支链淀粉和直链淀粉从整个淀粉体系中分离开来。

The decisive influencing factor of viscosity in carboxyl-methylation was cross-linking reaction. Carboxyl-methylation was the main influencing factor of solubility and swelling capacity in modification of high content amylose starch. The structure and gelatinization property of different amylose content were analyzed with an Olympus Vanox BHS-2 multi-function optic microscope, and the results were as follows. The structure of ordinary cornstarch was different from the high amylose; gelatinization temperature and pH value of starch were affected deeply by amylose content, but had little difference between the gelatinization of high content amylose starch contained 50% and 70% amylose; pH value had much more effect than temperature on the gelatinization of high content amylose cross-linked starch. Monochloroacetic acid consumption, alcohol concentration and pH value influenced the starch carboxyl-methylation. When alcohol concentration was 60%, pH value 10, monochloroacetic acid/starch mass ratio 55%, the carboxyl-methylation of high amylose cross-linked cornstarch had the best result. With the In-Vitro digestibility model and biodegradation experiment, the digestibility and biodegradability of high amylose cornstarch and its modified starch were detected.

采用Brabande粘度测定仪和Olympus Vanox BHS-2型多功能光学显微镜等分析手段对链淀粉含量50％和70％的高链玉米淀粉及其交联和交联羧甲基化淀粉的结构和性质进行了表征和分析，结果表明，普通玉米淀粉结构与含链淀粉50％和70％高链玉米淀粉结构不同；高链淀粉比普通淀粉难糊化，高链改性淀粉糊化受pH值影响较大，受温度影响较小；淀粉的冻融稳定性、透光率、溶解度、膨胀度和粘度受链淀粉的含量和改性的影响，但是，链淀粉含量超过50％时，则链淀粉含量对淀粉的膨胀度和溶解度影响不大；改性淀粉性质的影响因素中，影响粘度主要因素是交联反应，影响透明度、溶解度和膨胀度主要因素是羧甲基化改性；一氯乙酸用量、反应时乙醇浓度及碱性条件都会影响高链淀粉及其交联淀粉的羧甲基化改性效果，制备羧甲基化改性淀粉的最佳工艺是在pH值为10的60％的乙醇浓度介质中按一氯乙酸/淀粉质量比为55％进行取代反应。

The effects of corn starch, potato starch, sweet potato starch, and their modified forms, oxidized potato starch, acetified potato starch, phosphorylated potato starch on qualities and textures of sausage .

实验主要研究了玉米淀粉、马铃薯淀粉、红薯淀粉的3种不同的原淀粉以及氧化马铃薯淀粉、醋酸化马铃薯淀粉、磷酸化马铃薯淀粉三种改性淀粉对灌肠质构的影响，结果发现：在相同条件下，玉米原淀粉灌肠的硬度高于马铃薯和红薯原淀粉灌肠的硬度，但是在弹性、结着性上马铃薯淀粉灌肠更好。

The yield of oat starch was 76.8%, and the purity reached 96.4% with the optimal extracting conditions. Compared with potato starch, corn starch and pea starch, oat starch is higher in solubility and distensibility than corn starch and pea starch, is higher in blue value than potato starch and corn starch, but lower in freezing-thawing stability and transparency than potato starch. Those properties were related to the molecule structure.

在此条件下，燕麦淀粉得率为76.8%，纯度为96.4%；和马铃薯淀粉、玉米淀粉和豌豆淀粉相比：燕麦淀粉的溶解度、膨润力显著高于玉米淀粉和豌豆淀粉，蓝值显著高于玉米淀粉和马铃薯淀粉，而与马铃薯淀粉相比，冻融稳定性和透明度较差，这与燕麦淀粉的分子结构和组成有关。

Lily starch granule has multi-shape,wide granule diameter distribution(10 μm～105 μm),average diameter being 35 μm, and typical B-type crystalline structure. Compared to potato starch and corn starch,lily starch has more solubility and swelling power, but less freeze-thaw power.

百合淀粉粒具有典型的晶体结构特征，晶型为B-型；百合淀粉溶解度和膨润力较马铃薯淀粉与玉米淀粉大；百合淀粉的抗冻稳定性较马铃薯淀粉与玉米淀粉差。

与淀粉的相关的网络解释 [注：此内容来源于网络，仅供参考]

amylaceous：淀粉的, 淀粉质的

amyl | 戊基 | amylaceous | 淀粉的, 淀粉质的 | amylamine | 戊胺 戊基胺

amylaceous：淀粉的;淀粉性

戊基;戊烷基 amyl | 淀粉的;淀粉性 amylaceous | 戊胺;戊基胺 amylamine

amylaceous：淀粉(状)的;含淀粉的

amyl valerate 苹果油(调味剂) | amylaceous 淀粉(状)的;含淀粉的 | amylase (淀粉)液化酶;淀粉糖化酶

amyliferous：淀粉性的,具有生长淀粉的

ammonium ferric citrate柠榨菜酸铁铵 | amyliferous淀粉性的,具有生长淀粉的 | amylolytic fermentation淀粉糖化发酵

amyloclastic：分解淀粉的;消化淀粉

amylocellulose淀粉颗粒质 | amyloclastic分解淀粉的;消化淀粉 | amylocoagulase淀粉凝结酶

amyloclastic：分解淀粉的

淀粉分解酵素 amyloclast | 分解淀粉的 amyloclastic | 淀粉青素 amylocyanin

amylodyspepsia：淀粉的不可消化性;淀粉消化不良

amylodextrin极限糊精;淀粉糊精 | amylodyspepsia淀粉的不可消化性;淀粉消化不良 | amylogen淀粉溶质

amylogenesis：淀粉(的)形成

amylogen淀粉溶质 | amylogenesis淀粉(的)形成 | amylogenic生成淀粉的

amylogenic：生成淀粉的

淀粉形成 amylogenesis | 生成淀粉的 amylogenic | 淀粉水解 amylohydrolysis

amyloidal：淀粉质的, 含淀粉的

amyloid | 淀粉质的, 含淀粉的 淀粉食物, 淀粉体 | amyloidal | 淀粉质的, 含淀粉的(=amyloid) | amyloidosis | 淀粉样变性病