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。
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 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；
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