直鏈澱粉鏈 的英文怎麼說

中文拼音 [zhíliàndiànfěnliàn]
直鏈澱粉鏈 英文
amylose chain
  • 直 : Ⅰ形容詞1 （成直線的; 硬挺的） straight; stiff 2 （跟地面垂直的; 從上到下的; 從前到后的） erect; v...
  • 鏈 : Ⅰ名詞1. （鏈子） chain Ⅱ動詞（用鏈栓住） chain; enchain Ⅲ量詞（計量海洋上距離的長度單位） cable length
  • 粉 : Ⅰ名詞1 （粉末） powder 2 （用澱粉製成的粉條或粉絲） noodles or vermicelli made from bean potato o...
  • 澱粉 : [生物化學] starch; amylum; farina; amylon; maizena
  1. The analysis of the effect of n, p and k on amylose content

    三要素對水稻直鏈澱粉含量的影響
  2. Determination of amylose in grains of rice, maize and millet

    水稻玉米穀子籽粒直鏈澱粉測定法
  3. Rice - determination of amylose content

    稻米直鏈澱粉含量的測定
  4. The study of the hydroxpropy amylose

    直鏈澱粉羥丙基化研究
  5. Analysis of the combining ability of amylose content in grains of rice hybrid

    水稻雜種後代稻米直鏈澱粉含量的配合力分析
  6. The correlation analysis between amylose content and agronomic traits of autotetraploid rice

    同源四倍體水稻直鏈澱粉含量與農藝性狀的相關性研究
  7. The genotype of waxy gene and their relationship to amylose content in indica and japonica rice oryza sativa l

    等位基因及其與直鏈澱粉含量的關系
  8. Amylose the water - soluble fraction of starch. it is an unbranched bolymer of glucose units

    直鏈澱粉：用熱水溶解澱粉時，可以溶解的那部分澱粉，稱為直鏈澱粉，它不分枝。
  9. However, the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness, low gel viscosity and bad mouthfeel etc. these problems were improved through regular breeding methods but it was only slightly. the main aim of this study was to modify rice starch quality by molecular biology methods

    然而，在雜交稻中許多品種存在品質不優的問題，尤其是直鏈澱粉含量太高，其蒸煮品質上表現為粘性小，硬度大，口感不好等問題，採用常規育種的方法雖然取得了一些進展，但進程太慢，效果不理想。
  10. It is found that the quality of the same rice variety, which is related with commercial character such as the content of amylose, white belly and eating quality et al is quite different through analyzing 7 rice varieties including 4 indica and 3 japonica rice varieties produced in jiaxing and hainan rice breeding bacees

    摘要經過對嘉興香米、蘇95 - 22等7個非糯水稻品種（系）海南和嘉興不同育種條件下成熟稻米品質分析，發現與稻米商品品質密切相關的同一品種的直鏈澱粉含量、外觀品質、食味等性狀嘉興和海南截然不同。
  11. Determination of thiosulphate and other residual chemicals in processed photographic materials - iodine - amylose, methylene blue and silver sulphide densitometric methods

    已加工的攝影材料中硫代硫酸鹽及其他化學殘留物的測定方法.碘-直鏈澱粉法亞甲藍法和硫化銀密度法
  12. It is clear that the difference is caused by the different temperature condition during the seed development after heading

    分析其原因是抽穗后溫度條件不同所致，即灌漿時期氣溫升高或降低，其直鏈澱粉含量、外觀、食味等性狀也隨之發生變化。
  13. Photography - determination of residual thiosulfate and other related chemicals in processed photographic materials - methods using iodine - amylose, methylene blue and silver sulfide

    攝影.處理后的攝影材料中殘留硫代硫酸鹽和其他相關化學品的測定.碘-直鏈澱粉法亞甲蘭法及硫化銀法
  14. Rapid evaluation of rice cooking and palatability quality by rva profile

    譜快速鑒別不同表觀直鏈澱粉含量早秈稻的澱粉粘滯特性
  15. The blending recipes were researched under the principle of controlling amylose content to 15 % ~ 20 % and similar rice shape through adjusting the blending proportion of rice varieties with different amylose contents

    配方研究是以控制直鏈澱粉含量為核心，以長寬比相近為原則，通過調整不同直鏈澱粉含量品種的搭配比例，達到直鏈澱粉含量15 % ~ 20 %且改善其早秈米飯過硬或過粘的食味特性的目的。
  16. Lin, j. h., 2006, degradation rates and physicochemical properties of rice and corn starches with different amylose contents treated in methanol containing hydrochloric acid ”, ph. d. dissertation, providence university, taichung, taiwan

    林政樺。 2006 。不同直鏈澱粉含量米及玉米澱粉于酸-甲醇處理中之降解速率及其理化特性之探討。靜宜大學食品營養研究所博士論文。
  17. Shading treatment increase chalky rice rate, chalky area and chalky degree on which curved panicle types and high quality varieties were apparent in chalky quality

    在營養品質上，遮光使各類型品種的蛋白質含量增加，且直穗品種增加的幅度較大，使直鏈澱粉的含量下降，且直穗品種降低得較明顯。
  18. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明，所測定的11項蒸煮食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異；在蒸煮食味品質特性中，膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大；糊化開始溫度、最終粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關，而最高粘度、下降粘度值與味度值呈極顯著的正相關，直鏈澱粉和蛋白質含量與味度值呈負相關，而膠稠度與味度值呈正相關；在主成分分析中，被入選的4個主成分的貢獻率達90 58 ，其中第二主成分大的品種，糊化開始溫度低，直鏈澱粉和蛋白質含量高，最終粘度和回冷粘滯性恢復值大。
  19. It included low amylose and protein material ' s selection in early generation, low protein rice culture, purchase according to quality, paddy and brown rice choiceness and super low temperature store

    包括低直鏈澱粉及蛋白質含量材料的早期篩選，低蛋白米栽培，分品質收購，稻穀精選，糙米色選，超低溫貯藏技術等。
  20. In addition, the research suggested that amylose content in annong waxy 1 was extremely low, and its viscosity parameters including pasting temperature, peak viscosity, hold - through, break - down, final viscosity, set - back, peak time and stirring were lower and extremely low

    但「安農糯1 」籽粒硬度的值較低，表現為軟質，直鏈澱粉含量表現極低的值，糊化溫度、高峰粘度、低谷粘度、稀懈值、最後粘度、反彈值、峰值時間和攪拌值等8個粘度儀參數均表現較低或極低的值。
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