淀粉糊化

若pH高于11，强碱性条件引起淀粉糊化。

If the pH was more than 11 , the strong alkaline condition caused starch gelatinization .

在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。

At the same temperature , the same type , with the degree of starch gelatinization increased , the single layer water content decreased which is calculated by GAB and BET model .

CIMMYT普通小麦品系Waxy蛋白类型及淀粉糊化特性研究

Waxy Protein Identification and Starch Pasting Properties of CIMMYT Wheat Lines

Cd处理对淀粉糊化特性的影响表现为随浓度的增大，各性状值先增加后降低的变化特点，且以Cd2处理的影响最大。

Pasting property increased , then reduced with increasing of the Cd concentration , and the effect of Cd_2 was maximum .

采用差热扫描量热法（DSC）研究了不同压力及保压时间对玉米淀粉糊化度的影响。

The effect of high pressure on gelatinization degree of maize starch was studied with the differential heating scanning calorimeter ( DSC ) .

淀粉糊化或黄原酸酯化后，提高了淀粉粒子在NR中的分散程度，粒径显著减小，结构性高，改善了复合材料的结构与性能。

After starch was pasted or xanthated , the dispersion degree of starch particles in NR matrix increased and particles dimension dramatically decreased .

因此，在未来CO2浓度升高的情况下，维持较高的施氮量有利于提高小麦籽粒产量，改善淀粉糊化特性，缓解品质特性的下降。

Therefore , with elevated CO2 concentration in the future , increasing nitrogen application would be favorable for improving grain yield and paste characteristics , combining with high grain quality in wheat . 2 .

利用快速粘度分析法（RVA）和差方扫描量热法（DSC）研究三种水溶性大豆多糖SSPS、SSPS-G1、SSPS-G2对淀粉糊化特性的影响。

It was researched by RVA and DSC that the effect of three kinds soluble soybean polysaccharides SSPS , SSPS-G1 , SSPS-G2-on pasting property of starch .

RVA反映的是淀粉糊化时的黏滞性，DSC反映的淀粉糊化时的热力学特性，ASV是通过测定水稻的耐碱性来间接反映其糊化特性。

The RVA profile reflects the viscosity properties on starch gelatinization , DSC reflects in thermodynamic properties , and ASV indirectly reflected the characteristics of the gelatinization by the determination of alkali resistance .

在700MPa压力下，保压2min即可使86.8%玉米淀粉糊化，达到一般食品加工要求；

The maize starch was gelatinized 86.8 % under pressure of 700 MPa for 2 min. It can accord with the demands of ordinary foods .

本文介绍了测定谷物淀粉糊化温度BEPT值的方法原理、仪器及具体测定步骤，主要对稻米糊化温度BEPT的测定作了论述。

The method and principle , apparatus , concrete procedure of determinggelatinization temperature BEPT of cereal starch have been introduced , and the main results were discussed in this essay .

脉冲核磁共振法（PNMR）测定谷物及淀粉糊化度与回生度，具有快速准确，对样品无损伤，且可测定完形谷物颗粒等优点。

Pulsed Nuclear Magnetic Resonance ( PNMR ) is a rapid , accurate and non-invasive method in the measurement of the degree of gelatinization ( DG ) and retrogradation ( DR ) for cereal and starch , especially for the whole cereal grains .

试验1采用调制时间为0min、15min、30min、45min、60min的高油玉米，研究不同调制时间对预处理的蒸汽压片高油玉米淀粉糊化度和人工瘤胃发酵的影响。

In experiments 1 , various steam conditioning time ( 0 , 15 , 30 , 45 and 60 min ) of pre-steam-flaking high oil corn ( PSFHC ) were selected to determine the effect of the steam conditioning time on the gelatinization of starch and ruminal fermentation in vitro .

高压对淀粉糊化特性的影响

The Effect on Specific Property of Starch Gelatinization by High Pressure

兰州拉面对淀粉糊化特性的要求

Requirements of Lanzhou Alkaline Stretched Noodles for Wheat Starch Gelatinization Properties

超高压对马铃薯淀粉糊化作用的研究

The Effects of Extra High Pressure on Gelatinization of Potato Starch

不同麦区小麦品种子粒淀粉糊化特性分析

Investigation on Starch Pasting Properties of Winter Wheat in Different Sites

五种禾谷类作物淀粉糊化特性的比较研究

Comparative Studies on the Starch Gelatinization Characteristics of Five Cereal Crops

不同介质对糯米淀粉糊化特性的影响

Effects of Different Media on Paste Properties of Waxy Rice Starch

谷物淀粉糊化过程中形态变化的显微研究

Studies on morphology changes of grain starch during the proceeding of gelating

水分含量对大米淀粉糊化和回生的影响

Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch

磷酸型两性淀粉糊化性质的研究

A Study on the Gelatinizing Property of Phosphates Amphoteric Starch

膨化参数对饲料淀粉糊化度和蛋白质体外消化率的影响

Effect of expanding on in-vitro protein digestibility and starch gelatinization of feedstuff

饲料淀粉糊化的适宜加工工艺参数研究

The study of suitable feed processing parameter for starch gelatinization

高压对玉米淀粉糊化度影响的研究

Effect of High Pressure on Gelatinization Degree of Maize Starch

GB/T14490-1993谷物及淀粉糊化特性测定法粘度仪法

Method for determination of cereal and starch gelatinization properties using a viscograph

焙炒是一种全新的使原料淀粉糊化的方法。

Rice roasting process is a novel technique for raw starch gelatinization .

云南省马铃薯淀粉糊化特性研究

Study on starch gelatinization characteristics of potato in Yunnan province

10种玉米胚乳突变基因型淀粉糊化的热力学特性

Characterization of Thermal Properties during Starch Gelatinization among Ten Endosperm Mutants in Maize

高色素甘薯淀粉糊化特性的基因型差异

Genetic Variation in the Starch Gelatinization Characteristics of Sweetpotato with High Pigment Contents