• The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;

    饲料粉碎粒度下降入模温度提高,使颗粒饲料淀粉糊化度提高,粉化下降。

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  • 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.

    相同温度、相同类型下,随着玉米淀粉糊化升高,分别GABBET模型计算单层含量降低

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  • This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.

    研究挤压过程,挤压温度螺杆转速进料速度、原料水分含量淀粉的糊化、降解及对挤出物的溶解指数膨化度影响

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  • The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.

    差示扫描量热仪动态流变仪对不同水分含量大米淀粉糊化短期回生长期回生特性进行了研究。

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  • The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.

    实验结果表明,石淀粉糊具有糊化温度解率较高透明度、凝沉稳定性较强、冻融稳定性较的特性。

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  • 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 .

    淀粉糊化老化现象进行论述,着重介绍了影响因素,并概述了淀粉糊化和老化测定方法

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  • Results show that lily starch had low gelatinization temperature and enthalpy.

    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。

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  • 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.

    糊化样品颗粒形态基本上存在淀粉颗粒全部被破坏碎片较多但是粘连严重

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  • The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.

    糊化为68.7%样品颗粒性明显不如三个样品,破裂淀粉碎片较多完整颗粒很少

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  • The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.

    淀粉凝胶化是水中淀粉加热过程中,淀粉颗粒内部结构有序状态转变无序状态。

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  • Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.

    直链淀粉含量增加导致粉丝糊化下降,溶出增加,食用品质下降。

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  • 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…

    脂质存在使淀粉溶胀性溶解性降低改变糊化温度热焓淀粉流变性质产生影响。

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  • The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

    结果表明小米淀粉玉米淀粉相比,糊的凝胶稳定性好、持水力强、膨胀糊化温度高、热焓变值大、但透明度较冻融稳定性不佳、 热稳定性差;

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  • The range of gelatinization and gel enthalpy of the three kinds of starch microcrystallines compared with their counterpart native starches.

    淀粉相比淀粉凝胶范围有很大提高,吸热降低。

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  • To achieve in-situ consolidation forming of Al_2O_3 ceramics, the gel network formed by swelling and gelatinization of the modified starch when heated was used in this study.

    本文改性淀粉原位凝胶注模成型技术制备了具有较高强度均匀性良好的氧化铝陶瓷坯体。

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  • The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.

    采用差扫描量仪( DSC)研究了升降温过程直链淀粉晶体变化以及加热温度大米淀粉直链淀粉结晶形成影响

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  • The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.

    采用差扫描量仪( DSC)研究了升降温过程直链淀粉晶体变化以及加热温度大米淀粉直链淀粉结晶形成影响

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