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- starch gelatinization ratio 淀粉α化率
- The steep rise is due to intensive starch gelatinization. 粘度的快速增加主要是由于淀粉强烈的糊化作用。
- The steep riseis due to intensive starch gelatinization. 粘度的快速增加主要是由于淀粉强烈的糊化作用。
- Fuction: for determination of cereal and starch gelatinization properties using a viscograph. 功能：测定谷物、淀粉的粘度特性。
- Waston H A. Determination of starch gelatinization temperature[J]. Methods in Carbohydrate Chemistry, 1964(4):240. 张燕萍.;变性淀粉制造与应用[M]
- The domestic and foreign research related to starch gelatinization in recent years was summarized. 对近年来国内外有关淀粉凝胶的研究进行综述。
- Low a-amylase activity, especially in conjunction with low starch gelatinization, leads to a firm and brittle crumb structure. 面粉中a-淀粉酶活性,尤其再结合以较差的淀粉糊化性,就会导致最终制品呈现一种坚硬,脆裂的屑状结构。
- The correlations between wheat starch gelatinization property and wheat starch granule diameters of starch types A and B(D_(A)and D_(B)) were evaluated. 本文探讨了小麦淀粉颗粒A型和B型直径的大小及颗粒形态对其糊化特性的影响。
- In this paper, Rapid Visco-Analyzer (RVA) was used to determine the starch gelatinization characteristics of ten potato cultivars with high starch contents. 采用淀粉粘度速测仪(RVA)分析了云南省10个高淀粉马薯品种(系)淀粉糊化特性的差异。
- High a-amylase activity in rye or a large difference between the temperatures needed for enzyme inactivation and those required for termination of starch gelatinization will produce poor bread since too much starch will be degraded during bread making. 由于在制作面包的过程中太多的淀粉要被分解,因此黑麦中高的a-淀粉酶活性或使其失活所需要的温度与终JE糊化所需要的温度之间的较大差异都使得所生产出的面包品质不佳。
- The effects of starch origin, starch category, moisture content, temperature, salt, coexisting ingredients and denaturation on starch gelatinization were described, commenced from forming mechanism of starch gelatinization. 从凝胶形成的机理出发，全面地论述了淀粉来源、淀粉种类、水分、温度、盐类、共存成分及变性对淀粉凝胶的影响。
- The Differential Scanning Calorimetry (DSC) and Rapid Visco-Analyzer (RVA) were used to determine the starch gelatinization characteristics during the growth of three sweetpotato cultivars. 采用差示扫描量热分析仪(DSC)和淀粉粘度速测仪(RVA)分析了3个甘薯品种（系）在块根发育过程中淀粉糊化特性的变化。
- This paper studies the influence of extrusion temperature.Screw speed,feed speed and water content on starch gelatinization depolymerization,soluble index and expansion efficiency. 研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。
- The results indicated that three stages of rice starch gelatinating could be observed. 结果表明，淀粉的糊化具有上升、平缓和回落三个阶段。
- A stable emulsion could be prepared by graft copolymerization of starch gelatinized and oxidized with styrene in presence of initiator. 在引发剂引发下,经糊化氧化处理后的淀粉和苯乙烯接枝共聚可制得稳定的乳液。
- Corn starch gelatinized by sodium hydroxide was grafted with acrylonitrile(AN) in presence of photoinitiators, benzophenone(BP) or and benzoin ethyl ether(BE), under UN-light. 由氢氧化钠成胶状的玉米淀粉在光起始剂、苯甲酮或安息香乙醚的作用下，并在紫外光照射下，与丙烯腈接合。
- It is also known as the gelatin agglutination test. 这也被称之为胶凝试验。
- Gelatin is a clear tasteless substance. 明胶是一种透明无味的物质。
- The ratio of students to teachers is 35:1. 学生和老师的比率是三十五比一。
- Sugar and starch are broken down in the stomach. 糖和淀粉在胃里被分解。
