小麦淀粉的糊化特性是衡量小麦品质的重要指标，常以RVA特征参数度量。
The starch pasting properties usually evaluated by RVA (characteristics) are the (important) target of wheat quality breeding.
采用差示扫描量热仪（DSC）分析了原淀粉和羟丙基淀粉的糊化过程中的热力学性质。
The thermal properties of all the starches during pasting were analyzed by performing DSC.
但是预糊化淀粉和传统的淀粉相比也有不同的地方，那就是被人们称作是变性淀粉的糊化淀粉它的用途更加的广泛。
But there is also a difference between pre - gelatinized starch and traditional starch, which is known as modified starch, which is more widely used.
研究了挤压过程中，挤压温度、螺杆转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。
This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.
结果表明：它们均能显著影响淀粉的糊化特性，但作用效果不同，SSPS - G1与SSPS - G 2对淀粉糊化特性的影响更显著。
The results were that they could obviously influence the pasting property of starch, but the effects were different, and SSPS-G1 and SSPS-G2 were better than SSPS.
大家都知道，除了糊化淀粉大致上没有问题以外，所有可利用碳水化合物都有吸收不良的问题和有害的生理影响。
Malabsorption difficulties and adverse physiological effects are known for all the available carbohydrates but gelatinized starches give little or no trouble.
预糊化淀粉在饲料上的应用经糊化后的淀粉变性淀粉在鱼、虾饲料中的应用。
Application of modified starch in feed for the application of modified starch in fish and shrimp.
酒精工业中，蒸汽喷射器对淀粉质原料进行加热糊化、液化，完全可替代传统的套管式加热器、蒸煮罐和后熟罐等大型设备。
In alcohol industry, vapor ejector is used in the processing of mashing and liquefying starch materials and can substitute for traditional large equipment, such as tubular heaters and mash boiler.
淀粉经热处理后，除蜡性淀粉其峰值粘度增加外，所有淀粉的峰值粘度降低，且糊化温度提高。
After autoclaving, the peak viscosity temperature increased and peak viscosity decreased for all the starches except for waxy starch which showed an increase in peak viscosity.
预糊化淀粉的应用食品工业：食品增稠剂和稳定剂，儿童营养食品的辅料。
Two, pre pasting starch application of food industry: food thickening agent and stabilizer, children's nutritional food accessories.
预糊化淀粉是在传统淀粉简单加工的基础上得到的，那么这两者有什么差别呢？
The pre gelatinized starch is obtained on the basis of the simple processing of the traditional starch, then what is the difference between them?
在酶法制备微孔淀粉的基础上进行了原淀粉的预处理工作，包括原淀粉的预糊化和超声波预处理。
The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch .
糊化淀粉具有吸附一絮凝复合功效，本文应用于低度白酒的澄清。
The gelatinized starch having functions of both absorption and flocculation is applied to the clarification of low alcohol liquor.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
这些膜中含有戊聚糖，蛋白质以及完整的淀粉颗粒，另外还含有糊化的和部分水解了的淀粉。
These membranes contain pentosans, proteins and intact starch granules in addition to gelatinized and partially hydmlyzed starch.
实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。
The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.
对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。
This article reviews the gelatinization and retrogeadation of starch and the factors which may affect. The analysing methods of gelatinization and retrogeadation was also introduced .
改性后的玉米氧化淀粉胶粘剂粘接强度好、糊化温度低、粘度适当、抗水性好。
The modified starch adhesive has consistent quality of good viscosity, low gel temperature, good wet tack and water resistance.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
预糊化淀粉是用玉米、甘薯、马铃薯、木薯、小麦等为原料生产的多糖。
Pre paste starch is produced by corn, sweet potato, potato, cassava, wheat and other raw materials.
糯小麦淀粉的峰值粘度和稀懈值显著高于非糯小麦，但反弹值很小，峰值时间短，糊化温度低。
Waxy type has higher peak viscosity and breakdown than other types, while it has lower breakdown, pasting temperature and peak time.
论述了TAK在研究淀粉糊化，食品或其组分的热分解以及干燥动力学中的应用。
Then the applications of TAK in the kinetic study of starch gelatinizaton, thermal decomposition and drying of foodstuffs were reviewed briefly.
以硝酸铈铵为引发剂将丙烯酸丁酯(BA)与淀粉(s)接枝共聚，考察了淀粉糊化对接枝反应的影响。
Graft copolymerizations of butyl acrylate (BA) onto starch (s) were carried out with ceric ammonium nitrate as initiator, and influence of starch pasting on graft reaction is tested.
研究和讨论了氧化剂用量、反应条件、糊化剂用量等因素对淀粉粘合剂性能的影响。通过实验确定了获得良好性能粘合剂的最佳配方和工艺。
The affect of oxidants' doses and reactive conditions on the adhesive quality of starch were studied. The best formula and technology of adhesive was gained.
采用光学显微镜对淀粉颗粒在糊化过程中的润胀特性进行了研究。
The swelling properties of rice starch during gelatinizing process were studied by optical microscope.
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.
预糊化淀粉快速溶于冷水而形成高粘度淀粉糊的特性使其在很多方面起到了成功的应用。
The characteristics of fast dissolving in cold water to form a high viscosity starch paste have been successfully used in many aspects.
通过浊度分析表明：糊化活化淀粉的耐酸性、耐盐性，比可溶性淀粉好。
The nephelometer analysis indicates the property of resistance to acid and salt of gelled-activated starch is better than that of solubility starch.
通过浊度分析表明：糊化活化淀粉的耐酸性、耐盐性，比可溶性淀粉好。
The nephelometer analysis indicates the property of resistance to acid and salt of gelled-activated starch is better than that of solubility starch.
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