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- Keywords microwave modification;high amylose maize starch;granule appearance;digestion resistibility; 微波改性;高链玉米淀粉;颗粒形貌;抗消化性能;
- high amylose maize starch 高直链玉米淀粉
- Research Advancement of High Amylose Maize 高直链淀粉玉米研究进展
- the second is pea flour.High amylose maize starch has too high pasting temperature to be determined by using RVA. 由成糊性质结果得知高直链玉米淀粉成糊温度较高，无法于RVA上成糊。
- Keywords high amylose maize;surface structure;gelation property;gelatinization enthalpy; 高直链玉米淀粉;表面结构;糊化特性;热焓特性;
- But some, like pea starch have 60% amylose and certain species of maize starch have 80% amylose (e.g.Hi-Maize(r)) - these plants are therefore very high in RS. 但是一些, 像豌豆淀粉有 60%25 直链淀粉而且玉蜀黍色淀粉的特定种有 80%25 直链淀粉 -(举例来说嗨-玉蜀黍 (r)) 这些植物在 RS 因此非常高。
- Maize starch was mechanically activated by a stirring-type ball mill.The effect of mechanical activation on the amylose content and translucent rate of maize starch was studied. 摘要采用搅拌球磨机对玉米淀粉进行机械活化，研究了机械活化时玉米淀粉的直链淀粉含量及透光率的影响。
- Food companies value the clear cohesive pastes produced from waxy maize starch. 食品厂用含蜡玉米淀粉生产透明粘性糊料。
- The granule property of maize starch underwent little change after HMT. 摘要湿热处理前后玉米淀粉的颗粒形貌基本未发生变化。
- A laboratory-scale method was used to isolate starches from high amylose,waxy and normal corn hybrids. 采用了实验室方法提取了高直链、糯性和普通玉米杂交种的淀粉,并分别进行了羟丙基化和磷酸酯化反应。
- The change of properties of waxy maize starch paste was studied after ultrasonic. 研究了超声波处理前后蜡质玉米淀粉的流变性质变化。
- Highly cross linked starch (CS)is prepared from maize starch and epichlorohydrin(ECH)used as cross linking agent. 以玉米淀粉为原料 ,以环氧氯丙烷 (ECH)作交联剂 ,合成高交联淀粉 (CS) ;
- X-ray diffraction method has been used to study the crystallinity of maize starch with different water content. 摘要应用X-射线衍射方法对不同水分含量的玉米淀粉颗粒的结晶度进行了研究。
- The arrowroot had the highest amylose content among the rhizome (tuber) crops. 葛郁金在根茎类作物中的直链淀粉含量最高。
- The X-ray diffraction pattern of maize starch granules was constituted of two parts: micro crystal regions and amorphous regions. 玉米淀粉颗粒的X-射线衍射图形是由两部分组成的：微晶区域和无定型区域。
- The maize starch was gelatinized 86.8% under pressure of 700 MPa for 2 min. It can accord with the demands of ordinary foods. 在700MPa压力下，保压2min即可使86.;8%25玉米淀粉糊化，达到一般食品加工要求；
- To predict genetic effects of parents and contrast their genetic effects showed that the parents with high amylose content were unfavorable for eating and cooking quality improvement. 对亲本的遗传效应预测及不同亲本间遗传效应的线性对比结果表明高直链淀粉含量品种对直链淀粉含量和胶稠度的改良不利。
- In this article,we have introduced a new method for extracting protein and lipopolysaccharide in the soak water from maize starch factory. 提出了一种提取分离玉米浸泡水中蛋白质及脂多糖的方法。
- The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work. 本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
- The effect of some depressors of maize starch,waxy-maize starch,dextrine,No.1 starch,patato starch,tapioca on the floatability of hematite which comes from Diaojuntai was studied. 通过浮选实验,研究了玉米淀粉,糯玉米淀粉,酸裂解玉米淀粉,1号淀粉,马铃薯淀粉,木薯淀粉在调军台铁矿浮选中的作用效果。
