主要测定国产蜡质玉米淀粉糊的基本性质。
The basic properties of the starch paste of the paste of waxy corn grown in China were researched.
蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。
Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.
研究结果表明：蜡质玉米淀粉糊具有假塑性流体的特征，属“剪切变稀”体系。
The experimental results obtained revealed that waxy maize starch paste with pseudoplastic characteristics could be considered as a shear-thinning system.
一些较受欢迎的家庭的补救措施是，芦荟和玉米淀粉糊，这是适用于感染的地区。
Some of the more popular of the home remedies are that of aloe and cornstarch paste which are to be applied to the infected area.
在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。
At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work.
改性后的玉米氧化淀粉胶粘剂粘接强度好、糊化温度低、粘度适当、抗水性好。
The modified starch adhesive has consistent quality of good viscosity, low gel temperature, good wet tack and water resistance.
B012XF为预糊化的的，未经改性的蜡状玉米淀粉能在冷的液体中增稠。
B012XF is pregelatinised, unmodified waxy maize starch capable of thickening in cold liquids.
预糊化淀粉是用玉米、甘薯、马铃薯、木薯、小麦等为原料生产的多糖。
Pre paste starch is produced by corn, sweet potato, potato, cassava, wheat and other raw materials.
玉米淀粉经处理后糊化起始温度升高、黏度降低。
The rise in pasting temperature and the drop in viscosity of the maize starch are observed after the microwave irradiation.
蒸汽压片处理的玉米和小麦有效地增加了玉米和小麦的糊化淀粉水平（表7），但是它对断奶猪或猪整个生长过程的性能没有受益。
Steam flaking maize and wheat effectively increased the level of gelatinized starch in both maize and wheat (Table 7) but did not benefit post-weaning or lifetime pig performance.
对淀粉醋酸酯的性质研究表明，与原淀粉相比，玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。
The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.
微分扫描差热仪的数据表明，交联的阳离子玉米淀粉有较高的峰转换温度，糊化热较低，这是由于交联减少了直链淀粉的缘故。
Scanning electron microscopy exhibited that cross-linking hindered amylose exudation from the surfaces of the granules of cationic corn starch.
采用高锰酸钾作氧化剂，经氧化、糊化、交联等步骤，可于室温制备出一种粘度适中，粘性、流动性及稳定性较好的玉米淀粉胶粘剂。
A corn starch adhesive, with moderate viscosity, good adhesion and flowability is prepared at room temperature in the presence of KMnO 4 as the oxidant via oxidation, pasting and crosslinking.
结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；
The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;
结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；
The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;
应用推荐