以糯玉米为原料，采用湿法提取淀粉工艺，制得淀粉得率高、质量优质的纯净糯玉米淀粉。
With the raw material of waxy corn, this test applies the technology of wet milling extraction to get pure waxy corn starch with high starch yield and fine quality.
在酱油酿造过程中添加酱油专用酶制剂，补充和强化酶系，以促进淀粉和蛋白质的分解率，从而提高风味和产品得率。
Adding the special multenzyme preparations in the soy sauce fermentation, it was helpful to increase the degrading of starch and protein.
用糊化后的淀粉进行接枝共聚反应时，最终制得产物的吸水率较高，并部分地依赖淀粉中直链和支链淀粉的含量。
When using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.
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