1) gelatinization degree
糊化度
1.
Rapid quantification of gelatinization degree of pellet feedstuff starch;
颗粒饲料淀粉糊化度的快速检测方法
2.
Two kinds of the determinations of gelatinization degree in convenience noodleenzymatic hydrolysis and iodine spectrophotometry were discussed in this paper.
讨论了２种测定方便面糊化度的方法———酶水解法和碘呈色分光光度法，并通过大量实验，分析了糊化度与吸光度之间的关系，探讨了利用碘分光光度法测定方便面糊化度的可行性和实用性。
3.
The single-factor tests reveal that to produce cooked polished oat with good sensory quality and high gelatinization degree after low temperature storage,the following means are effective: adding water of 1.
6%的单甘酯均可有效提高燕麦米饭低温贮藏后的糊化度;正交试验表明:燕麦米饭抗老化的最佳工艺条件为0。
2) degree of gelatinization
糊化度
1.
Relation between degree of gelatinization and density of steam-flaked corn was found.
利用自行设计委托加工的蒸汽压片设备,选择不同温度与时间的工艺参数进行玉米糊化度与容重的测定试验,以确定蒸汽压片玉米的最适工艺参数。
2.
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.
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。
3.
In order to control retrogradation of instant rice during storage,the degree of gelatinization was used to investigate the effects of water content,time,distributions of the chain lengths and amylases on ret- rogradation of instant rice.
针对即食方便米饭在贮存过程中易老化的问题,以糊化度为实验指标,研究水分含量、贮存时间、淀粉外支链链长分布对其老化的影响。
3) gelatinization
糊化度
1.
Factors in Relation to Physical Processing and Variety Influencing Starch Gelatinization and in Vitro Rumen Fermentation Characteristics of Corn Grains;
物理加工和品种因素对玉米淀粉糊化度及人工瘤胃发酵特性的影响
2.
This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization.
探讨了双螺杆挤压机对混合物料 (黑米∶薏米∶荞麦 =6 0 %∶15 %∶2 5 % )进行挤压膨化的生产工艺 ,研究了物料水分含量、挤压温度、螺杆转速对产品糊化度的影响。
3.
There is an obvious relationship between gelatinization degree of corn and its moisture content while being extruded with the single extruder under the conditions of certain run and the diameter of die orifice.
用单螺杆挤压机挤压玉米，在挤压机转速和模孔直径不变的条件下，挤出物糊化度与玉米水分含量关系显著，玉米水分含量在１４％～１８％时，挤出物糊化度大于８５％。
4) gelatinization temperature
糊化温度
1.
Determination of gelatinization temperature of Lotus Root starch;
莲藕淀粉糊化温度的测定
2.
Effects of gelatinization temperature on amylose crystallization 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
3.
Physiochemical Analysis of and Molecular Genetic Studies on the Gelatinization Temperature Character in Rice (Oryza Sativa L.);
水稻糊化温度特性的理化基础与分子遗传学研究
5) gelatinization viscosity
糊化黏度
1.
The effect of meat product composition on maize starch gelatinization viscosity;
肉制品成分对玉米淀粉糊化黏度的影响
6) pastification temperature
糊化温度
1.
Based on the investigating the pastification temperature of several different industrial starches, the influences of different type and different concentration of additives on the pastification temperature of potato starch were probed by testing.
在考察了几种不同工业淀粉的糊化温度基础上,研究了糊化添加剂的种类及某些添加剂的不同浓度对马铃薯淀粉糊化温度的影响。
补充资料：淀粉的糊化
分子式：
分子量：
CAS号：
性质：将淀粉混于冷水中，经搅拌形成称为淀粉乳的乳状悬浮液。将淀粉乳加热到一定温度，淀粉颗粒开始膨胀，偏光十字消失。温度继续上升，淀粉颗粒继续膨胀，可达原体积的几倍到数十倍。由于颗粒的膨胀，晶体的结构消失，互相接触，变成稠状液体，虽停止搅拌，体积胀大，淀粉也再不会沉淀。这种现象称淀粉的糊化。
分子量：
CAS号：
性质：将淀粉混于冷水中，经搅拌形成称为淀粉乳的乳状悬浮液。将淀粉乳加热到一定温度，淀粉颗粒开始膨胀，偏光十字消失。温度继续上升，淀粉颗粒继续膨胀，可达原体积的几倍到数十倍。由于颗粒的膨胀，晶体的结构消失，互相接触，变成稠状液体，虽停止搅拌，体积胀大，淀粉也再不会沉淀。这种现象称淀粉的糊化。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条