There were high heritability in both the amylose contents and the swelling power.
直链淀粉含量和膨胀势两性状均具有较高的遗传力。
Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
研究还表明，变性淀粉的胶长度越短、溶解度越小、膨胀势越大，鱼糜凝胶特性则愈好。
It is the result of the combined action of the lack of restriction on power, malicious swelling of selfish desire, capitalization of power, and the transformation of system from the old to the new.
它是权力缺乏制约、私欲恶性膨胀、权力资本化和新旧体制转换共同作用的结果。
Factors affecting sulfonation reaction such as microwave power, heating time, reactants ratio, swelling agent and the position of reaction container in cavity of microwave oven were investigated.
研究了微波功率、加热时间、反应物配比、溶胀剂、反应器在微波炉内的位置等因素对磺化反应的影响。
Some properties of the pea starch granules were studied, including microphoto, graphic form, X-ray diffraction pattern, amylose content, molecular weight distribution, solubility and swelling power.
研究了豌豆淀粉的颗粒性质，包括颗粒的形貌、X光衍射图样、链淀粉含量、分子量分布、溶解度与膨胀度等。
The change laws of heat swelling power and porosity of sandstone and limestone were researched at different temperatures using a heat swelling power experimental system and a porosity test apparatus.
采用热膨胀力测试系统和孔隙测定装置研究了不同温度条件下砂岩和石灰岩的热膨胀力和孔隙率的变化规律。
The results showed that the two waxy wheat lines contain less than 1% amylose in endosperm and the visco properties and swelling power differed greatly from their parents.
结果表明 ，所得到的两个糯性小麦品系直链淀粉含量很低 （小于 1 % ） ，其糊化特性、膨胀势特性亦与普通小麦品种不同 ；
High swelling power and RVA viscosity parameters improve steamed bread appearance, structure and elasticity significantly, and finallg they could improve the total score of steamed bread.
膨胀势和RVA粘度参数高可以显著改善馒头的外观、结构和弹韧性，进而显著提高馒头的总分。
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 solubility of fermented rice starch was increased, while the swelling power was decreased in high-temperature phase, but the polarization cross of rice starch was not affected.
淀粉的溶解度增加，而膨润力在高温阶段还有所降低，但发酵未影响大米淀粉的偏光十字。
The results also indicate that index for swelling-shrinkage property has reduced, swelling ratio without load is 2 %-3 % and swelling power is 5 % of those without modifying.
各项胀缩性指标较改性前也有大幅度下降，无荷膨胀率约为改性前的2%，膨胀力约为改性前的5%；
The results also indicate that index for swelling-shrinkage property has reduced, swelling ratio without load is 2 %-3 % and swelling power is 5 % of those without modifying.
各项胀缩性指标较改性前也有大幅度下降，无荷膨胀率约为改性前的2%，膨胀力约为改性前的5%；
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