糊化温度随电场强度的增大而升高。
Thegelatinization temperature increases with electric field strength.
本文分析了亚洲栽培稻七个生态型66个品种的糊化温度。
The gelatinization temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.
峰值时间、糊化温度、糊化值、糊化时间受胚乳基因型的控制；
Peak time, pasting temperature, pasting and pasting time were controlled by endospermic genes.
结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。
Results show that lily starch had low gelatinization temperature and enthalpy.
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.
微孔淀粉是淀粉酶在低于淀粉糊化温度下水解生淀粉形成的一种新型变性淀粉。
The micro-porous starch, which is hydrolyzed from raw starch by starch enzyme under the starch pasty point, is a new type of modified starch.
结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；
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);
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.
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.
脂质存在会使淀粉溶胀性和溶解性降低，改变糊化温度和热焓，对淀粉流变性质也会产生影响。
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…
结果表明，糊化温度特性是随着谷粒的成熟而逐步形成的，表现出由高到低并逐渐趋于稳定的趋势。
The results indicated that the GT characteristics were gradually formed along with the maturing of rice grains with a trend of changing from high to low then being stabilized before maturing.
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.
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.
这些结果表明，高、低糊化温度品种糊化温度特征的形成可能存在差异，在生产实践中，应该针对不同品种类型加以调控。
These results suggest that high and low GT varieties might have a different formation process for the GT characteristic, and hence the GT should be regulated differently in rice production.
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；
The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;
研究结果表明：削皮、水洗和干燥温度影响淀粉白度、纯度和淀粉糊化粘度。
The study results showed that peeling, washing and drying temperature had effects on starch purity and starch paste viscosity.
日辐射量主要通过改变环境温度而间接影响糊化度。
Solar radiation has changed environmental temperature for influence rice gelatinized indirectly.
在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。
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.
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.
脱脂则使糊化初始温度和峰值粘度均下降。
Defatting reduces both pasting temperature and peak viscosity.
玉米淀粉经处理后糊化起始温度升高、黏度降低。
The rise in pasting temperature and the drop in viscosity of the maize starch are observed after the microwave irradiation.
微分扫描差热仪的数据表明，交联的阳离子玉米淀粉有较高的峰转换温度，糊化热较低，这是由于交联减少了直链淀粉的缘故。
Scanning electron microscopy exhibited that cross-linking hindered amylose exudation from the surfaces of the granules of cationic corn starch.
饲料粉碎粒度下降，制粒入模温度提高，使颗粒饲料淀粉糊化度提高，粉化率下降。
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，制粒入模温度提高，使颗粒饲料淀粉糊化度提高，粉化率下降。
The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;
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