淀粉糊化及其检测方法-吾爱文库网 关键词：淀粉糊化；淀粉检测；淀粉 [gap=705]Key words：starch gelatinization；starch detection；starch
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starch gelatinization characteristics 淀粉糊化特性的
starch gelatinization ratio 淀粉α化率
starch gelatinization degree 淀粉糊化度
starch gelatinization property 淀粉凝胶特性
starch gelatinization temperature 淀粉的糊化温度
degree of starch gelatinization 糊化度的测定
Gelatinization of starch 淀粉的糊化
At such conditions, expansion ratio was 1.6～1.9, starch gelatinization was 90%～92%, in-vitro protein digestibility was 90%～92%, and L-Ascorbic acid retention was 25%～45%.
在此条件下,饲料的膨化度为1.6～1.9,淀粉糊化度为90%～92%,蛋白质体外消化率为90%～92%,VC活性保留率为25%～45%。
参考来源 - 加工工艺对鲤鱼饲料营养和卫生的影响·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
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。
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.
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。
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。
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