淀粉的凝沉是限制淀粉应用的关键因素。
Starch retrogradation is a critical factor that limits its application.
结果表明：发酵后淀粉糊的透明度降低，凝沉性增强。
The results showed that the transparency of starch paste after fermentation was reduced and the retrogradation was increased.
另一方面残留的铁、铜离子对氧化淀粉的凝沉性有较大的影响。
On the other hand the residual iron ions and copper ions had great effect on the retrogradation of oxidized starches.
口味温和，具有冷水可溶、粘弹性强、分散性好、凝沉性小等特点。
Taste mild, with cold water soluble, strong adhesion, good dispersion, small, small and other characteristics.
蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。
Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.
由于微细化处理后淀粉凝沉性增强，淀粉糊的透明度随淀粉粒度的下降而降低。
After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
试验从回收印染废水中的有用物质硫化染料的角度出发，通过混凝沉定法使染料与水分离达到回收再利用的目的。
Based on recycling of sulphur dyestuff from printing and dyeing wastewater, coagulation sedimentation was used to separate sulphur dyestuff from water.
对淀粉醋酸酯的性质研究表明，与原淀粉相比，玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。
The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.
对淀粉醋酸酯的性质研究表明，与原淀粉相比，玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。
The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.
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