热处理可使淀粉颗粒明胶化。
主要研究了小麦淀粉颗粒中的结合蛋白质。
This paper mainly studied wheat starch granule associated proteins.
研究测定竹芋淀粉颗粒、糊及其凝胶等特性。
The granules, paste, gel and other properties of arrowroot starch were studied.
淀粉颗粒具有明显的偏光十字，呈“X”型；
The visible black polarization cross like "X" was observed by the polarizing microscopy.
酶催化水解不能提高玉米淀粉颗粒的结晶度；
The crystallinity of maize starch granule can not he increased by the enzyme hydrolysis;
对水稻胚乳淀粉颗粒结合的淀粉分支酶进行了研究。
The starch branching enzyme bound to starch granule in rice endosperm was investigated in the present paper.
本发明公开了一种改性淀粉颗粒及其制备方法和应用。
The invention discloses modified starch granules, the preparation method and the application thereof.
结果表明机械球磨方法能有效地使木薯淀粉颗粒微细化。
The results showed that tapioca starch granules can be effectively micronized by ball milling.
研究了超声辅助作用对淀粉颗粒形貌和产品取代度的影响。
The effect of assistance of ultrasonic wave on granule appearance of corn starch and the substitution degree were investigated.
本发明公开了一种彩色改性淀粉颗粒及其制备方法和应用。
The invention discloses a color modified starch granule, the preparation method and the application thereof.
采用交联的淀粉晋升间形成的三维网络结构中的淀粉颗粒。
The introduction of cross-linkage to the intermolecular starch promoted the formation of a three-dimensional network structure in the starch granules.
提纯的淀粉颗粒含有0.05%的氮、一些脂肪酸和一些磷酸盐。
Isolated starch granules contain up to 0.05% nitrogen, some fatty acids and some phosphate.
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.
醚化及交联反应主要在淀粉的非结晶区进行，反应并未破坏淀粉颗粒。
Etherifying and cross-lining occurred mainly in the amorphous region of the starch granule, and they do not disrupt the starch granule.
应用X射线衍射方法对不同水分含量的小麦淀粉颗粒的结晶度进行了研究。
X ray diffraction method has been used to study the crystallinity of wheat starch granules with different water content.
应用X -射线衍射方法对不同水分含量的玉米淀粉颗粒的结晶度进行了研究。
X-ray diffraction method has been used to study the crystallinity of maize starch with different water content.
其中物理方法是通过控制淀粉颗粒粒度，化学方法是通过化学反应，破坏颗粒结晶区域。
For destruction of the crystal structure, the physical means aim at controlling the granularity of the starch granules, while the chemical methods through chemical reactions.
葛根淀粉和玉米淀粉颗粒的偏光十字接近颗粒中心，但葛根淀粉颗粒的偏光十字不明显；
The polarization cross was closed to the central of the granules for both kudzu and corn starches, but less clear for kudzu starch.
淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。
The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.
全糊化样品的颗粒形态基本上不存在，淀粉颗粒全部被破坏，碎片较多，但是粘连很严重。
In the samples with full gelatinization, basically there is no complete particle, starch particles were completely destroyed and the fragments are more, but the adhesion is very serious.
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.
以大米淀粉为原料，通过超高压处理成不同颗粒大小的淀粉颗粒，对其进行物理特性的研究。
Rice starch was ground by ultra-high pressure technology. The physical properties of differently ground products were studied.
当微细化淀粉粒度超过粉碎极限后，微细化淀粉颗粒就会发生团聚现象，导致淀粉颗粒粒度增加。
When the micronized granularity exceeds grinding limit, the starch granularity will be reunited and finally lead to the granularity increase.
淀粉颗粒和麸质分子都是由小麦植物中提取的，是在从面粉到面包这一转变过程中的两种主要成分。
Starch granules and gluten molecules are both present in the wheat plant and are the two main players in the process of converting flour into bread.
在其它产品中如蛋糕和白面包，它们含水量较高，约96%的小麦淀粉颗粒被胶凝而且有许多变形。
In other products, such as angel food cake and white bread, which are higher in moisture, about 96 % of the wheat starch granules are gelatinized and many become deformed.
结果表明，多孔淀粉颗粒表面呈蜂窝状，孔密度均一，结晶度提高，吸水吸油能力明显大于原淀粉。
The results show porous starch granule looks like honeycomb, porous density is homogeneous, the crystallinity increase and the absorptivity are obviously higher compared with native starch.
淀粉颗粒通过物理修饰，调节不同的水质量分数、温度、压力和处理时间，可以改变淀粉的抗消化性能。
The digestion resistibility of starch was changed by physical modification under different moisture mass percent, temperature, pressure and holding time.
结果表明，机械力化学效应使得淀粉颗粒结晶结构受到破坏，结晶程度降低，最终由多晶态转变成非晶态。
The results showed that the crystal structure of potato starch could be destroyed by ball milling and the crystallinity decreased from polycrystalline to amorphous state.
高交联降低淀粉颗粒和淀粉糊的消化速度，低交联增大淀粉颗粒的消化速度但对淀粉糊的消化速度影响程度较小。
High cross - linking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes.
高交联降低淀粉颗粒和淀粉糊的消化速度，低交联增大淀粉颗粒的消化速度但对淀粉糊的消化速度影响程度较小。
High cross - linking degree of starch granules decreased the digestion rate. However, low cross-linked reaction increased the rate of starch granule but had little effect on its pastes.
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