1) ratio of amylose content to amylopectin
直链淀粉和支链淀粉比值
3) Amylose and amylopectin starch
直、支链淀粉
4) amylopectin
[英][,æmələu'pektin] [美][,æməlo'pɛktɪn]
支链淀粉
1.
Preparation of amylopectin modified dipyridamole liposome and its tissue distribution in mice;
支链淀粉修饰双嘧达莫脂质体的制备及其在小鼠体内的组织分布
2.
Determination of content of starch, amylose, and amylopectin of different varieties of potato;
不同品种马铃薯淀粉及其直链淀粉、支链淀粉含量的测定
3.
Study on Rheological Properties of Rice Amylopectin;
稻米支链淀粉的流变学特性
5) amylose
[英]['æmiləus] [美]['æmɪ,los]
直链淀粉
1.
The relation of amylose content in rice slurry and quality of instant rice noodle;
米浆中直链淀粉含量与方便米粉品质关系的研究
2.
Determination of content of starch, amylose, and amylopectin of different varieties of potato;
不同品种马铃薯淀粉及其直链淀粉、支链淀粉含量的测定
3.
Quick Determination of Amylose in Cereal by Potentimetric Titration;
电位滴定法快速测定直链淀粉含量
6) amylase
[英]['æmileis] [美]['æmɪ,les]
直链淀粉
1.
Contents of Crude Protein, Crude Starch and Amylase in Rice Flour by Hyperspectral Data;
利用高光谱数据估测水稻米粉中粗蛋白粗淀粉和直链淀粉含量
2.
In the course of amylase content mensuration,the size of the sample′s powder granule is the key factor.
直链淀粉是评价稻米食用、蒸煮品质的一项重要指标,也是优质稻谷定级指标之一。
3.
The result indicated that the comprehensive quality of milled round grain non-glutinous rice could be improved by blending low-amylase rice into high-amylase rice.
结果表明:以一种米质较差、直链淀粉含量较高的粳米为主料,与米质较好、直链淀粉含量较低的辅料米按一定比例配制,能够改善低质米的综合品质。
补充资料：淀粉和淀粉制品
淀粉和淀粉制品
Stareh and Stareh Preduets
dianfen he dianfenzhiPin淀粉和淀粉制品starch and Starch products张力田华南理工大学轻化工研究所1.淀粉·····“········一~·~·~···~·“·“·“一5271.1.物理性质····一·~········”·”·······”·……5281.2.结构和化学性质一‘”·“····~···一···~一5291.2.1.结构······················……?·········……5291.2.2.化学性质·································……5301.3.生产···································..·……:5312.淀粉制品·“·”·~·······”···”·“·”·”一5322.1，变性淀粉············一····~·“·“····“……5322.1.1.预糊化淀粉·····························……5332.1.2.酸变性淀粉·········..···················……5332.1.3.酶变性淀粉······························……5332.1.4.糊精············……”···················……5332.1.5.次氮酸钠氧化淀粉...··················……5332.1.6.双醛淀粉·································……5342.1.7.淀粉磷酸醋·······，·”··············，····……5342.1·8..淀粉酷酸醋·······，······················……5342.1.9.淀粉黄原酸醋···························……5342.1.10.经烷基淀粉······························……5352.1.11.阳离子淀粉······························……5352.1.12.交联淀粉·································……5362.1.13.接枝共聚物······························……5362，2.淀粉糖品“··········“···················……5362.2.1.菊萄糖····································……5362.2.2.淀粉糖浆·································……5372.2.3.果葡糖浆·································……5372.3.有机化工产品················~····~···……5383.用途“·“··“···········“”·“··········……5393.1.食品烹饪和工业食品加工··········“·，.一5393 .2.制糖一··”·······
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