1) starch gelatinization
淀粉糊化
1.
The utilizations of the ohmic heating and apparatus in sterilization,meat processing and starch gelatinization were also introduced.
通电加热技术是食品工程中的一门新兴技术,本文介绍了通电加热技术的基本原理和特点,讨论了通电加热及其装备在杀菌、肉制品加工、淀粉糊化中的应用,指出了通电加热技术研究中存在的问题并对通电加热技术的应用前景进行了分析。
2) paste starch
糊化淀粉
1.
Some conclusions are obtained by comparing the characteristics of the residual oil emulsion which adding with paste starch for dust control with residual oil emulsion in the laboratory.
笔者在实验室对加糊化淀粉的渣油乳状液和纯渣油乳状液的抑尘性能进行对比试验 ,试验结果表明 ,混合抑尘剂的抗蒸发性明显优于纯渣油乳状液 ,将其喷洒于扬尘路面 ,能有效抑制粉尘飞扬 ,且作用时间长 ;它不仅可用于路面防尘 ,而且可用于各类散体物料堆放场的防尘 ,具有较好的应用前景。
3) gelatinized starch
糊化淀粉
1.
Using K2S2O8as initiator,a super-absorbent polymer(SAP) was prepared by graft copolymeriza-tion of gelatinized starch and acrylamide.
以过硫酸钾为引发剂,通过糊化淀粉接枝丙烯酰胺制备了高吸水树脂。
4) starch gelatinization degree
淀粉糊化度
1.
The effects of temperature during extrusion on the nutritional value of extrudates from common corn and high oil corn were evaluated with indexes such as expansion rate,starch gelatinization degree,protein solubility and available lysine content.
以膨化率、淀粉糊化度、蛋白溶解度和有效赖氨酸为指标评价了挤压膨化过程中温度对普通玉米和高油玉米营养价值的影响。
2.
A trial on the effects of different grinding particle size,conditioning,and pelleting on protein digestibility and starch gelatinization degree of feedstuff was carried out by means of in-vitro incubation with pepsin-trypsin and β-amylase,respectively.
采用胃蛋白酶-胰蛋白酶两步法和β-淀粉酶法分别测定饲料蛋白质体外消化率和淀粉糊化度,探讨了粉碎、调质和制粒对二者的影响。
补充资料:糊化
分子式:
分子量:
CAS号:
性质:淀粉与水共热后,在一定条件下变成半透明状胶体的现象。淀粉乳受热后,在一定温度范围内,淀粉粒开头破坏,晶体结构消失,体积膨大,粘度急剧上升,呈粘稠的糊状,即成为非结晶性的淀粉。各种淀粉的糊化温度随原料种类、淀粉粒大小等的不同而异。
分子量:
CAS号:
性质:淀粉与水共热后,在一定条件下变成半透明状胶体的现象。淀粉乳受热后,在一定温度范围内,淀粉粒开头破坏,晶体结构消失,体积膨大,粘度急剧上升,呈粘稠的糊状,即成为非结晶性的淀粉。各种淀粉的糊化温度随原料种类、淀粉粒大小等的不同而异。
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