小麦淀粉是从小麦中提取淀粉,过去是采用发酵法,即将小麦加水浸软、磨碎后, 进行加酸发酵,使包围在淀粉颗粒周围的细胞被溶解而淀粉易于分离。
关键词:微波消解;小麦淀粉;ICP-MS;铅 小麦淀粉(wheat starch)是从小麦中提取出的淀粉,过去是采用发酵法,即将小麦加水浸软、磨碎后,进行加酸发酵,使包围在淀粉颗粒周围的细胞被溶解而淀粉...
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In order to improve the properties of wheat starch,octenyl succinic anhydride(OSA) modified wheat starch was prepared using aqueous slurry system. The surface structure,viscosity,paste clarity and retrogradation of the products were investigated.
为了改善小麦淀粉的性能,采用湿法工艺制备小麦辛烯基琥珀酸淀粉酯,并从表面结构、糊的黏度、透明度和凝沉性四个方面分析了小麦淀粉辛烯基琥珀酸酐改性前后理化性质的差异。
参考来源 - 小麦淀粉辛烯基琥珀酸酐改性的研究·2,447,543篇论文数据,部分数据来源于NoteExpress
改良我国小麦淀粉的主要目标是降低直链淀粉含量。
The improvement goal for starch properties in Chinese wheat varieties is to lower the amylose content.
可与玉米、小麦淀粉共溶,对它的凝胶强度有所提高。
With corn, wheat starch were dissolved, its gel strength increased.
因此小麦淀粉胚乳细胞的PCD是一种特殊形式的PCD。
The PCD of starchy endosperm cells in wheat was a special form of PCD.
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