高粘度澱粉 的英文怎麼說

中文拼音 [gāoniándùdiànfěn]
高粘度澱粉 英文
high viscosity starch
  • 高 : Ⅰ形容詞1 （從下向上距離大; 離地面遠） tall; high 2 （在一般標準或平均程度之上; 等級在上的） above...
  • 粘 : 粘動詞（粘附） glue; stick; paste; adhere to; bond
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 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...
  • 高粘度 : high viscosity高粘度泵 high viscosity pump; 高粘度膠粘劑 high viscosity adhesive; 高粘度水 high v...
  • 澱粉 : [生物化學] starch; amylum; farina; amylon; maizena
  1. 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。
  2. The results showed that compared with the colocasia esculenta schott starch, the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation, freeze - thaw stability and anti - mycotic characteristics improved, and paste viscosity decreased

    結果表明，與原澱粉相比，香芋澱粉磷酸酯更容易糊化、透明度高、沉降穩定性好、凍融穩定性和抗黴菌能力有所改善、糊粘度減小。
  3. Ghg - electrical grade activated silica powder is produced by way of mingling on the basis of electrical grade silica powder. it has activt effect on surface & make silica powder mingled with resin, raise cohesive force between resin & silica powder, raise the water - resestance on the sunface and the compressive strength of pour object, reduce sediment, gradation & split, increase filler of silica powder, and replaced inpoted products on the producing line of imported dry type transfomer & high tension mutual induc tance equiment, it has been the best pouring insulate materual in electrical trade

    電工級活性硅微粉是在電工級硅微粉的基礎上進行偶聯化處理而製成，具有表面活性作用，能使用硅微粉與樹脂發生交聯，提高樹脂與硅微粉的粘結力和界面增水性，提高澆注體抗沖擊強度，減少沉澱、分層、開裂現象，增加硅微粉的填充量，在引進的乾式變壓器、高壓互感器生產線上已成功地代替了進口產品，成為電工行業理想的環氧澆注絕緣材料。
  4. Experiments indicated that compared with the native starch, the paste made of granular maize starch soluble in cold water prepared by alcoholysis showed higher apparent viscosity, higher stability of freeze thaw and lower retrogradation ; while the paste made of granular tapioca and potato starch soluble in cold water showed lower viscosity, stability of freeze thaw and retrogradation

    試驗證明，相對于原澱粉糊，醇解法制備的顆粒狀冷水可溶玉米澱粉糊的表觀粘度和凍融穩定性有所提高，凝沉性降低；顆粒狀冷水可溶木薯和馬鈴薯澱粉糊的表觀粘度、凝沉性和凍融穩定性均降低。
  5. Qianshou pumpkin juice contains plenty of pectin fibre, it will enhance viscosity of gastric content, regulate extinction of the food on our stomach, make carbohydrate assimilate slower when it mixed with starch 類 food, thereby it can postpone the time of gastricemptying and change the speed of enterocinesia ， so the blood sugar will not heighten quickly after dinner

    「牽手」南瓜汁含有大量的果膠纖維，與澱粉類食物混合時，會提高胃內容物的粘度，並調節胃內食物的吸收度，使碳水化合物的吸收減慢，從而推遲了胃排空的時間及改變腸蠕動速度，使飯后血糖不至於升高太快。
  6. With substitution degree added, the colocasia esculenta schott starch phosphate ester was easier to gelatinize, the tolerance to salt and sucrose increased, the clarity first increased and then decreased, paste viscosity first decreased and then increased

    隨著取代度的增加，香芋澱粉磷酸酯的糊化變得容易，耐鹽和耐糖能力提高、透明度先增后減、糊粘度則先減后增。
  7. 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。
  8. Cassava root is used for carbohydrate source in tropical region. quality of cassava starch is variable and affected by many factors. an attempt was made to evaluate the effect of peeling, washing and drying on starch purity and starch paste viscosity. paste viscosity were based on results of rapid visco analysis ( rva ). the results of this study revealed that : peeling, washing and drying temperature significantly affected cassava starch purity and starch paste viscosity. the starch from unpeeling root had a dullness color, but had higher peak viscosity, trough, final viscosity, breakdown and setback than that of starch from peeling root. more washing not only increased starch purity, but also improved starch past characteristics, such as peak viscosity, trough, final viscosity, setback and pasting temperature. different drying temperature had no effect on starch whiteness. starch purity had a little increase with drying temperature increasing. in general trend, starch dried at higher temperature had higher peak viscosity, trough, breakdown, final viscosity and higher setback

    木薯在熱帶地區是碳水化合物的主要來源.木薯澱粉的品質受許多因素的影響.本項研究著重探討澱粉提取過程中，削皮、水洗、乾燥溫度對澱粉純度、白度和澱粉糊化粘度的影響.結果表明，未削皮的澱粉樣品色發灰，但具有比削皮處理高的峰值粘度、 95最後粘度、 50時粘度、峰值降和持久性.增加水洗次數，不但能增加澱粉純度，還可提高澱粉高峰值粘度、 95最後粘度、 50時粘度、持久性和糊化溫度.不同乾燥溫度對澱粉白度無影響，但澱粉純度隨乾燥溫度的提高而稍稍增加.通常高的乾燥溫度有高的峰值粘度、 95最後粘度、峰值降、 50時粘度和持久性
  9. Introduce preparation method, process and marker trend of high viscosity carboxy methyl starch sodium, and its application in food, industry, medicine, printing and dyeing

    摘要介紹了高粘度羧甲基澱粉鈉的制備方法、工藝、市場前景及其在食品、工業、醫藥、印染等方面的應用。
  10. 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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