蛋白淀粉胶(proteoglycan gel) 蛋白淀粉胶含水,由蛋白淀粉分子及高分子组成,基本的单位称为(glycosaminoglyca(GAG)),GAG为长又具挠性的分子链,
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将玉米淀粉，米粉，木薯粉，瓜儿豆胶，或黄原胶作为浓缩原料混合起来制作不含酪蛋白的酸奶是相当有据可循的。 这不，我可深深体会到了这一点。
There’s a good reason dairy-free yogurt has a combination of cornstarch, rice starch, tapioca dextrose, guar gum, or xanthan gum added to it as a thickener, and now I’ve experienced it first-hand.
介绍了分别以合成高分子、淀粉和蛋白质为基料的高速啤酒标签胶的制备及其性能。
The preparation and properties of high-speed label adhesives for beer bottle, made from polymer, starch, and protein, are introduced in this paper.
随着稻田耗水量的减少，稻粒的直链淀粉含量降低，而胶稠度和蛋白质含量提高。
With the reduction of water consumption, the amylose content of rice grain decreases, but the gel consistency and protein content increase.
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