This paper mainly studied wheat starch granule associated proteins.
主要研究了小麦淀粉颗粒中的结合蛋白质。
The results showed that the shape was similar to potato starch granule and x-ray pattern was B.
结果表明：蜡质马铃薯淀粉的颗粒形状与普通马铃薯淀粉相似， 晶体结构为B型。
The basal granule of father was colubrine and there were less starch grains.
父本基粒细长，淀粉粒数目明显少于两优培九；
The starch branching enzyme bound to starch granule in rice endosperm was investigated in the present paper.
对水稻胚乳淀粉颗粒结合的淀粉分支酶进行了研究。
The results show porous starch granule looks like honeycomb, porous density is homogeneous, the crystallinity increase and the absorptivity are obviously higher compared with native starch.
结果表明，多孔淀粉颗粒表面呈蜂窝状，孔密度均一，结晶度提高，吸水吸油能力明显大于原淀粉。
The activity of soluble starch synthase was 1. 3 times higher that that of the granule-bound starch synthase, corresponding to the ratio of amylopectin to amylose.
可溶性淀粉合酶峰值比淀粉粒结合的淀粉合酶活性峰值高1．3倍，与支链淀粉和直链淀粉的比例相对应。
The invention discloses a color modified starch granule, the preparation method and the application thereof.
本发明公开了一种彩色改性淀粉颗粒及其制备方法和应用。
Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.
指出蛋白质、淀粉及脂质对面条品质有重要影响，酶活性、色素含量和颗粒细度也会影响面条品质。
The granule surface of starch had little change after heat-moist treatment (HMT).
其中湿热处理前后淀粉的颗粒形貌变化较小。
High cross - linking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes.
高交联降低淀粉颗粒和淀粉糊的消化速度，低交联增大淀粉颗粒的消化速度但对淀粉糊的消化速度影响程度较小。
The effect of assistance of ultrasonic wave on granule appearance of corn starch and the substitution degree were investigated.
研究了超声辅助作用对淀粉颗粒形貌和产品取代度的影响。
For understanding the structure of starch, modifying the structure of rice granule and for improving food quality, the structure change of rice granule in the processing was observed by using SEM.
透彻了解淀粉结构从而对稀饭米粒组织结构进行有效修饰是生产可接受方便稀饭的基本前提，对改善食品品质具有极其重要的意义。
The endosperm starch granule that relating to proportion of amylase to amylopectin composes eating quality of rice in great degree.
稻米食用品质在很大程度上与稻米胚乳中淀粉的组成，即直链淀粉与支链淀粉的比例有关。
The crystallinity of maize starch granule can not he increased by the enzyme hydrolysis;
酶催化水解不能提高玉米淀粉颗粒的结晶度；
This article compared the content of free starch in sweet potato granule with other sweet potato powder.
论文还对各类甘薯全粉在不同条件下其游离淀粉含量进行了比较。
The natural fermentation mainly affected the amorphous region of the starch granule structure.
自然发酵主要作用于淀粉的无定形区，对结晶区的结构影响不大。
Etherifying and cross-lining occurred mainly in the amorphous region of the starch granule, and they do not disrupt the starch granule.
醚化及交联反应主要在淀粉的非结晶区进行，反应并未破坏淀粉颗粒。
The progress in research granule-bound starch synthase (GBSS) which was responsible for amylose synthesis in cereal endosperm, was reviewed in the paper.
本文综述了小麦胚乳中合成直链淀粉的关键酶——颗粒结合型淀粉合成酶(GBSS)的研究进展，展望了GBSS的研究前景。
Both drought and waterlogging resulted in decreases in the activities of sucrose synthase (SS) and granule-bound starch synthase (GBSS), and especially in that of soluble starch synthase (SSS).
干旱和渍水均降低了籽粒库蔗糖合成酶(SS)和结合态淀粉合成酶(GBSS)活性，可溶性淀粉合成酶(SSS)活性降低尤甚。
Both drought and waterlogging resulted in decreases in the activities of sucrose synthase (SS) and granule-bound starch synthase (GBSS), and especially in that of soluble starch synthase (SSS).
干旱和渍水均降低了籽粒库蔗糖合成酶(SS)和结合态淀粉合成酶(GBSS)活性，可溶性淀粉合成酶(SSS)活性降低尤甚。
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