淀粉颗粒

考察了乳化剂HLB值及浓度、水相体积分数Φ、单体用量及固相淀粉颗粒对乳液类型及稳定性的影响规律。

The effects of HLB value and concentration of emulsifier , aqueous phase volume fraction Φ, monomer content and starch granule on type and stability of emulsion were investigated .

主要研究了小麦淀粉颗粒中的结合蛋白质。

This paper mainly studied wheat starch granule associated proteins .

淀粉颗粒具有明显的偏光十字，呈X型；偏光十字清晰，多沿长轴方向拉伸呈X形；

Obvious birefringence were observed and most of them showing in X shape stretching along the long axis .

X衍射图谱表明，复合变性处理后淀粉颗粒晶型未发生变化，仍属于B型结晶结构。

X-ray diffraction revealed that after compound modifieds , starch particles crystal shape was not changed , still belong to type B crystal structure .

研究变性淀粉颗粒的糊化温度随反应pH值、时间和三氯氧磷用量的变化规律，以及其DSC的糊化特性。

The changes in the gelatinization temperature of esterified and cross_linked starches and the DSC gelatinization properties were studied with the reacting pH , time and the amount of phosphorus oxychloride .

对转SSⅢ基因马铃薯淀粉颗粒形态、支/直淀粉含量及淀粉中磷含量进行了观察和测定。

The starch granules morphology of potato transgenic plant was observed , and the amylose , amylopectin - to - amylose ratio of starch and phosphorus content was determined .

利用电子扫描、X射线衍射和偏光显微等现代分析技术，研究了羧甲基变性对淀粉颗粒形貌和结晶结构的影响。

The effect of carboxymethylation on the particle morpha and crystalline structure of starch granules has been analyzed by using the modern analytical techniques such as electron scan , X ray diffraction and polaroid microscopy etc in the experiment .

当w（水）>19.4%时，淀粉颗粒中的无定型区域处于橡胶态，其X射线衍射图形仅由微晶区域形成；

When the moisture exceed 19.4 % , the amorphous region of starch granules , which has w ( H-2O ) > 19.4 % , was in a rubbery state and the crystal region contributed the pattern only .

中国春小麦GBSS与淀粉颗粒结合特性的研究

Binding Characteristics of Granule-Bound Starch Synthase ( GBSS ) with Starch in Wheat Cultivar Chinese Spring

菌体与淀粉颗粒之间结合键的检测结果表明加入EDTA和HCl的絮凝沉淀中絮块大量分解，加入尿素的絮凝沉淀无明显的解絮现象。

The combination key testing between Bacteria and starch particles showed that when adding EDTA and HCl , flocculation decomposed largely . When adding carbamide , flocculation had no obviously deflocculating phenomenon .

玉米多孔淀粉颗粒结构及性质的研究

Study on the Granule Structure and Properties of Corn Porous Starch

湿热处理对马铃薯淀粉颗粒特性的影响

Effects of Heat-Moist Treatment on the Granule Property of Potato Starch

玉米淀粉颗粒的膨胀历程及结构特征研究

Study on swelling process and structure characterization of corn starch granules

小麦淀粉颗粒大小和糊化特性的相关性研究

Correlations of Granule Size and Gelatinization Property of Wheat Starch Granules

不同交联处理对玉米多孔淀粉颗粒结构的影响

Effect on Particle Structure of Porous Cornstarch by Different Cross-linkage Treatment

谷物淀粉颗粒的形态特征研究

A study on morphological structure of starch granules in cereals

菠萝蜜种子淀粉颗粒性质的研究

Study on Granular Morphology of Starch Isolated from Jack-fruit Seeds

动态超高压微射流对蜡质玉米淀粉颗粒结构的影响

Effects of Dynamic High-pressure Microfluidization on Granular Structure of Waxy Maize Starch

有柔软淀粉颗粒的小麦，用于做油酥点心和早餐。

Wheat with soft starch kernels used in pastry and breakfast cereals .

水分含量对小麦淀粉颗粒结晶度的影响

The influence of water content on the crystallinity of wheat starch granules

热处理可使淀粉颗粒明胶化。

Heat treatment may cause starch grains to be gelatinized .

湿热处理对不同淀粉颗粒结构及性质的影响

Effects of heat-moisture treatment on granule structure and physicochemical properties of different starches

本村人、本地人与外来人&经济发达村庄的封闭与开放水分含量对玉米淀粉颗粒微晶结构影响的研究

Influence of different water content on the crystalline structure of native corn starch

双歧杆菌对淀粉颗粒粘附的研究进展

Research progress of adhesion of bifidobacteria to granule starch

压热处理对玉米淀粉颗粒结构及热焓特性的影响研究

Effects of Autoclaving Treatment on the Granule and Crystalline Property of Maize Starch

羧甲基化对淀粉颗粒糊化的影响

Effect of carboxymethylation on the gelatination of starch granules

三偏磷酸钠交联玉米淀粉颗粒膨胀历程及结构特征

Swelling Process and Structure Characteristic of Corn Starch Granules Cross-Linked by Sodium Trimetaphosphate

对3种藕淀粉颗粒的特征性质进行了研究。

The granule properties of three kinds of lotus root starch were researched .

研究了一种新的陶瓷原位凝固成型方法，其原理是依据淀粉颗粒在水中润胀吸水，在加热时产生糊化的特性。

A new kind of in situ ceramic consolidation molding process was investigated .

超微全藕粉与藕淀粉颗粒结构的比较研究

Comparison Analysis of Granule Structure between Lotus Starch and Super-fine Whole Lotus Powder