• The gelatinization temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.

    本文分析了亚洲栽培七个生态型66个品种糊化温度

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  • The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.

    实验结果表明,石淀粉糊具有糊化温度解率较高透明度、凝沉稳定性较强、冻融稳定性较的特性。

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  • Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.

    表观直链淀粉含量(AAC),稠度(GC)糊化温度(GT)决定稻米蒸煮和食用品质的关键因素。

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  • 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.

    相同温度、相同类型下,随着玉米淀粉糊化升高,分别GABBET模型计算单层含量降低

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  • The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

    结果表明小米淀粉玉米淀粉相比,糊的凝胶稳定性好、持水力强、膨胀糊化温度高、热焓变值大、但透明度较冻融稳定性不佳、 热稳定性差;

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  • This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.

    研究挤压过程,挤压温度螺杆转速进料速度、原料水分含量淀粉的糊化、降解及对挤出物的溶解指数膨化度影响

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  • The swell and solubility of starch decreased in the presence of lipid, it change the temperature and enthalpy of gelatinization, and also have an effect on rheological proper…

    脂质存在使淀粉溶胀性溶解性降低改变糊化温度热焓淀粉流变性质产生影响。

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  • The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.

    采用差扫描量仪( DSC)研究了升降温过程直链淀粉晶体变化以及加热温度大米淀粉直链淀粉结晶形成影响

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  • The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);

    结果表明,我国多数杂交水稻直链淀粉含量较高稠度硬,糊化温度籽粒伸长率中等

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  • This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization.

    针对即食方便米饭贮存过程中易老化问题,以糊化度为实验指标,研究水分含量、贮存时间、淀粉外支链链长分布老化的影响

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  • The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;

    饲料粉碎粒度下降入模温度提高,使颗粒饲料淀粉糊化度提高,粉化下降。

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  • The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;

    饲料粉碎粒度下降入模温度提高,使颗粒饲料淀粉糊化度提高,粉化下降。

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