直链淀粉和支链淀粉的比值大小显著影响断奶仔猪的生产性能。
The proportion of amylose and amylopectin influenced the production performance of weaning pigs significantly.
所有植物种子和块茎含有以直链淀粉和支链淀粉的形式存在的淀粉。
All plant seeds and tubers contain starch present in the form of amylose and amylopectin.
通过反复水洗法提取莲藕淀粉，采用络合结构法成功分离纯化直链淀粉和支链淀粉。
Starch from lotus root was separated by repeatedly water washing. With the method of complexing structure, Amylose and amylopectin had been successively separated and purified.
直链淀粉和支链淀粉共同存在时会产生较强的相互作用，导致其混合淀粉的结晶速度的下降。
The amylose has the fastest speed both in crystal degree and microcrystal size, the next is that of amylopectin, where native starch has the slowest speed.
对甘肃省主要种植马铃薯品种的淀粉含量以及淀粉中直链淀粉和支链淀粉的比例进行了定量分析与比较。
The contents of starch, amylopectin, and amylose of main varieties of potato cultivated in Gansu province is determined quantitatively and compared with each other.
用糊化后的淀粉进行接枝共聚反应时，最终制得产物的吸水率较高，并部分地依赖淀粉中直链和支链淀粉的含量。
When using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.
筛选出总淀粉高于62.64%和支链淀粉相对含量高于93.57%的种质资源各16份、直链淀粉相对含量高于29.14%的种质资源13份。
We obtained 16, 16 and13 germplasm resources whose whole starch contents exceeded 62.64%, amylopectin relative contents exceeded 93.57% and amylose contents exceeded 29.14%, respectively.
具有支链淀粉、淀粉、糖原和直链淀粉水解活性的蛋白，编码该蛋白的基因，表达该蛋白的细胞及其生产方法。
Protein with activity of hydrolyzing amylopectin, starch, glycogen and amylose, gene encoding the same, cell expressing the same, and production method thereof.
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 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.
ADPG焦磷酸化酶和淀粉分枝酶活性对直、支链淀粉含量变化均有同等重要的作用。
Both of ADPG and SBE played an important role to the changes of amylose and amylopectin content.
籽粒总淀粉和直连淀粉含量以渍水最高，而支链淀粉含量以对照最高。
Total starch and grain starch content directly connected to water-logging the highest, while the branched-chain starch content in order to control the maximum.
蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。
The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.
双突变还降低了短（聚合度（DP）5-6）和长（DP 12-23）支链淀粉链的含量、增加了中长型（DP7-11）支链淀粉的含量。
The double mutation also reduced short (degree of polymerization (DP) 5–6) and long (DP 12–23) amylopectin chain contents in the grain and increased the medium long types (DP 7–11).
双突变还降低了短（聚合度（DP）5-6）和长（DP 12-23）支链淀粉链的含量、增加了中长型（DP7-11）支链淀粉的含量。
The double mutation also reduced short (degree of polymerization (DP) 5–6) and long (DP 12–23) amylopectin chain contents in the grain and increased the medium long types (DP 7–11).
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