英语释义

1. a component of starch that has a high molecular weight and branched structure and does not tend to gel in aqueous solutions

片语

Amylopectin Hydrate支链淀粉蜡质型水合物

plant amylopectin植物支链淀粉

sulfated amylopectin硫酸化的支链淀粉

amylopectin derivatives支链淀粉衍生物

amylopectin U支链淀粉

i amylopectin支链淀粉

pullulan普鲁兰多糖，短梗霉多糖

amylopectin sulfate释义硫酸支链淀粉

英汉例句

• the accumulation rate of amylose amylopectin total starch in weak grains all reached peaks on20-25th daa .

  弱势粒直链淀粉、支链淀粉、总淀粉积累速率均在花后20～25天达到峰值。

• isoamylase is used to cleave the branching point of amylopectin for preparing starch film and raising its tensile strength.

  异淀粉酸可使淀粉中的支淀粉脱支而形成链淀粉，从而提高淀粉膜的成膜性能及强度。

• the activity of soluble starch synthase was 1. 3 times higher that that of the granule-bound starch synthase, corresponding to the ratio of amylopectin to amylose.

  可溶性淀粉合酶峰值比淀粉粒结合的淀粉合酶活性峰值高1．3倍，与支链淀粉和直链淀粉的比例相对应。

• fig. 3 a model for the biosynthesis of amylopectin cluster in rice endosperm .

  图3水稻胚乳支链淀粉簇合成模型示意图。

• research on biosynthetic pathway of plant amylopectin holds great promise for modifying the structural composition of amylopectin and being used in food industry.

  对植物支链淀粉生物合成途径及其代谢酶基因的研究，可大大推动支链淀粉结构的改造和在食品工业上的应用。

• starch from lotus root was separated by repeatedly water washing. with the method of complexing structure, amylose and amylopectin had been successively separated and purified.

  通过反复水洗法提取莲藕淀粉，采用络合结构法成功分离纯化直链淀粉和支链淀粉。

• the rate of amylopectin accumulation reached a peak from the14th to21st daa and the peak of amylopectin accumulation amount appeared at mature.

  支链淀粉积累速串峰值在开花后14-刀天出现，积累量峰值直至成熟期才出现。

• when using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.

  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。

• afterwards other modifying genes were discovered which affect the ratio of amylopectin and amylose.

  后来又发现该位点的其它突变基因对直链-支链淀粉的比率可以起到微效修饰作用。

• the frequency distribution for amylose and amylopectin contents of cross 1,2 and 4 were found positive deviation distribution.

  组合1、组合2和组合4的单株直链淀粉含量和支链淀粉含量符合正向的偏态分布；

• wheat flour paste with high amylopectin content (relative amylose), the fiber can form a good film, prevent the stain into the fiber.

  小麦浆粉中支链淀粉的含量高（相对直链淀粉），可在纤维上形成良好的薄膜，防止污渍进入纤维。

• results showed that absorbance of starch and i2-ki compound from waxy flour was quite different from nonwaxy flour, but similar to that from amylopectin of nonwaxy flour.

  结果表明，糯小麦面粉淀粉-碘吸收曲线与普通小麦显着不同，但与普通小麦支链淀粉-碘吸收曲线相近。

• the rheological properties and their mathematical models of rice amylopectin were studied to understand the flow regular and the influences of the molecular properties on the flow character.

  对稻米支链淀粉的流变学特性和数学模型进行研究，以掌握其流动规律及摩尔质量对流动特性的影响。

• grain with higher q enzyme activity at early stage had greater amylopectin synthesis ability, which dropped gradually at late stage.

  淀粉分支酶活性变化呈三次曲线的关系，前期活性较高，支链淀粉合成能力强，后期逐渐下降。

• fig. 1 cluster model of amylopectin structure.

  图1支链淀粉结构的模型。

• the endosperm starch granule that relating to proportion of amylase to amylopectin composes eating quality of rice in great degree.

  稻米食用品质在很大程度上与稻米胚乳中淀粉的组成，即直链淀粉与支链淀粉的比例有关。

• the double mutation also reduced short (degree of polymerization (dp) 5–6) and long (dp 12–23) amylopectin chain contents in the grain and increased the medium long types (dp 7–11).

  双突变还降低了短（聚合度（dp）5-6）和长（dp12-23）支链淀粉链的含量、增加了中长型（dp7-11）支链淀粉的含量。

• the proportion of amylose and amylopectin influenced the production performance of weaning pigs significantly.

  直链淀粉和支链淀粉的比值大小显着影响断奶仔猪的生产性能。

• amylopectin contents was controlled by additive genes.

  支链淀粉含量以加性效应为主。

• when treated with different quantity of potassium, gliadin and amylopectin were significantly positive correlation with ear width and ear length.

  钾肥处理下，醇溶蛋白和支连淀粉与穗粗和穗重达极显着正相关。

• both of adpg and sbe played an important role to the changes of amylose and amylopectin content.

  adpg焦磷酸化酶和淀粉分枝酶活性对直、支链淀粉含量变化均有同等重要的作用。

• amylopectin is a major constituent of starch in plants and starch branching enzyme is thought to be a key enzyme of amylopectin biosynthesis.

  支链淀粉是植物淀粉的主要成分，而淀粉分支酶是其合成的关键酶。

• the qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.

  蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。

• amylopectin was the major composition in pinyon starch, accounted for 84% of the total starch.

  支链淀粉是食松淀粉的主要成分，占总淀粉的84％。