大米淀粉

在此条件下，所得低DE值麦芽糊精的DE值为2.9。2、大米淀粉和麦芽糊精均属于非牛顿假塑性流体。

Under this condition , the dextrose equivalent of the maltodextrins is 2.9.2 、 Rice starch and maltodextrins are the properties of non-Newtonian pseudoplastic fluid .

采用扫描电镜（SEM）和快速黏度分析仪（RVA）研究大米淀粉在球磨过程中颗粒形态和黏度变化，为超微细化大米淀粉的应用提供理论依据。

The variation rules of granule appearance and viscosity of rice starch during ball milling were studied by scan electron microscope and rapid viscosity analyzer with aim to lay foundation for application of ultrafine rice starch .

以不同品种的大米淀粉为原料，采用快速黏度分析仪（RVA）研究不同品种大米淀粉的糊化曲线的差异，碘兰值和酶解力等物化特性对糊化特性的影响。

Starch pasting curves of eight different rice cultivars were studied by Rapid Visco-Analyzer ( RVA ), and the relationships of the pasting property with blue value and enzyme hydrolyze sensibility of different rice starches were analyzed .

所得淀粉蛋白残留量0.34%（w/w），低于Yamamoto法的0.42%（w/w）；大米淀粉得率71%，比Yamamoto65%高6%。

Under this condition , the protein residual in the purified starch was 0.34 % ( w / w ), lower than Yamamoto 's method , and the recovery of rice starch was 71 % , 6 % higher than Yamamoto ( 65 % ) .

大米淀粉胶凝和回生机理的研究

Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch

大米淀粉物化特性、分子结构及其相关性研究

Physicochemical Characteristics and Molecular Structure and Their Correlation in Rice Starch

大米淀粉的分子量分布及其与粘性的相关性研究

Molecular Weight Distribution of Rice Starches and Its Correlation with Viscosity

不同类型的大米淀粉凝胶的质构图谱存在较大差异，用淀粉凝胶的质构图谱可以近似判断大米淀粉的类型。

Gel texture plot differed from different rice starch gel .

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

加热糊化温度对大米淀粉中直链淀粉结晶形成的影响

Effects of gelatinization temperature on amylose crystallization of rice starch

大米淀粉凝胶储藏过程中消化特性的变化

Study on Digestibility Changes of Rice Starch Gels during Storage

大米淀粉理化指标对其凝胶特性的影响

Effects of Physicochemical Properties of Rice Starch on Its Gels

大米淀粉混合物和挤压大米颗粒料的回生机理

Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets

含蜡大米淀粉凝胶是透明的并有粘性。

Waxy rice starch gels are clear and cohesive .

变温储藏对大米淀粉回生的影响

The effect of temperature changes during storage on the retrogradation of rice starch

碱消化法提纯大米淀粉的研究

Isolation and Purification of Rice Starch by Alkali Digestion

挤压膨化过程中大米淀粉糊化程度研究

Variations of gelatinization degree of rice starch in extrusion

结果表明，大米淀粉糊呈假塑性流体的特性。

Results indicate that rice starch paste is pseudoplastic .

蜡质大米淀粉性质的研究

Study on the property of Waxy Rice Starch

米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究

Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake

大米淀粉的性质、生产及应用

Property , Production and Application of Rice Starch

大米淀粉是一种重要的谷物淀粉，具有颗粒细小等独特的性质。介绍了大米淀粉的制备方法，包括碱浸法、表面活性剂法、超声波法、酶法和物理分解法等；

Rice starch , one of important cereal starch , has some unique properties .

对于大米淀粉的长期回生，水分含量60%时，大米支链淀粉最易重结晶，淀粉体系长期回生速度最快。

Amylopectin was re-crystallized the most easily with a water content of 60 % .

大米淀粉的结构、组成与应用

Structure , Composition and Applications of Rice Starch

两种大米淀粉及其磷酸酯淀粉理化特性的比较研究

Comparison of the physicochemical properties of two rice varieties starch and its modified starches

不同交联度大米淀粉磷酸酯理化性质研究

A Study on Physicochemical Properties of Rice Starch Phosphate with Different Cross - Linking Degrees

水溶性大米淀粉的研磨动力学研究

Milling kinetics of water soluble rice starch

表面形貌将影响样品的引燃性能，致密度高、孔隙率低的样品，其导电能力和耐压能力强，引燃性能好；超微细化大米淀粉的形貌与润涨特性研究

Surface appearance influences the ignition performance seriously . Appearance and Swelling Performance of Ultrafine Rice Starch

大米淀粉米线的研究

Studies on Rice Starch Noodles

大米淀粉的提取

On Extraction of Rice Starch