Eeffect of extruded on gelatinization degree of maize starch 挤压膨化对玉米淀粉糊化程度影响的研究
2.
Rice . evaluation of gelatinization time of kernels during cooking 大米.烹饪过程中米粒胶凝时间的评估
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The steep rise is due to intensive starch gelatinization 粘度的快速增加主要是由于淀粉强烈的糊化作用。
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The domestic and foreign research related to starch gelatinization in recent years was summarized 摘要对近年来国内外有关淀粉凝胶的研究进行综述。
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The effects of starch origin , starch category , moisture content , temperature , salt , coexisting ingredients and denaturation on starch gelatinization were described , commenced from forming mechanism of starch gelatinization 从凝胶形成的机理出发，全面地论述了淀粉来源、淀粉种类、水分、温度、盐类、共存成分及变性对淀粉凝胶的影响。
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The effects of substitution degree on paste viscosity , clarity , freeze - thaw stability , retrogradation , gelatinization difficult or easy degree , salt tolerance , sucrose tolerance and anti - mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied 摘要研究了香芋淀粉磷酸脂的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
7.
The results showed that compared with the colocasia esculenta schott starch , the starch phosphate ester had properties of easier gelatinization , higher clarity , better retrogradation , freeze - thaw stability and anti - mycotic characteristics improved , and paste viscosity decreased 结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。
