英语释义

1. the process of converting into a gelatinous form or into a jelly

2. the process of converting into a gelatinous form or into a jelly

片语

gelatinization properties糊化特性

controlled gelatinization限制糊化

Starch gelatinizationStarch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule.

chemical gelatinization化学糊化

gelification凝胶化；胶凝作用

gelatinization viscosity糊化黏度

its gelatinization糊化

gelatinization mechanism胶凝机理

interior gelatinization内部胶凝

英汉例句

• The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);

  结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；

• To achieve in-situ consolidation forming of Al_2O_3 ceramics, the gel network formed by swelling and gelatinization of the modified starch when heated was used in this study.

  本文用改性淀粉原位凝胶注模成型技术制备了具有较高强度和均匀性良好的氧化铝陶瓷坯体。

• This paper studies the influence of extrusion temperature. Screw speed, feed speed and water content on starch gelatinization depolymerization, soluble index and expansion efficiency.

  研究了挤压过程中，挤压温度、螺桿转速、进料速度、原料水分含量对淀粉的糊化、降解及对挤出物的溶解指数和膨化度的影响。

• The gelatinization of wheat flour paste using traditional heating and microwave was compared.

  对传统加热糊化和微波糊化小麦面浆的过程进行了比较。

• Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.

  表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。

• This article reviews the gelatinization and retrogeadation of starch and the factors which may affect. The analysing methods of gelatinization and retrogeadation was also introduced .

  对淀粉糊化和老化现象进行了论述，着重介绍了其影响因素，并概述了淀粉糊化和老化的测定方法。

• The starch gelatinization of pellets increased and powder percentage decreased as a consequence of reduced particle size and increased conditioning temperature;

  饲料粉碎粒度下降，制粒入模温度提高，使颗粒饲料淀粉糊化度提高，粉化率下降。

• The results have showed, millet starch, compared with maize starch, have weaker agglutination stability, higher swelling power and gelatinization temperature, poor freeze-thaw stability;

  结果表明，小米淀粉与玉米淀粉相比，糊的凝胶稳定性好、持水力强、膨胀力高、糊化温度高、热焓变值大、但透明度较差、冻融稳定性不佳、 热稳定性差；

• The gelatinization temperature of 66 ASIAN rice cultivars involving 7 ecotypes were analyzed.

  本文分析了亚洲栽培稻七个生态型66个品种的糊化温度。

• OBJECTIVE To study the influence of interior gelatinization on the stability of freeze dried liposomes with paclitaxel loaded.

  目的制备载紫杉醇内部胶凝化脂质体，考察内部胶凝在冷冻干燥中对脂质体的稳定作用。

• The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.

  采用差示扫描量热仪（DSC）研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。

• The range of gelatinization and gel enthalpy of the three kinds of starch microcrystallines compared with their counterpart native starches.

  与原淀粉相比，三种淀粉的凝胶范围有很大提高，吸热焓降低。

• Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.

  不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。

• The samples with gelatinization degree of 68.7% are obviously not as good as the first three samples, the broken starch fragments are more and the complete small particles are fewer.

  糊化度为68.7%的样品的颗粒性明显不如前三个样品，破裂的淀粉碎片较多，完整颗粒很少。

• Results show that lily starch had low gelatinization temperature and enthalpy.

  结果表明，百合淀粉具有糊化温度低、糊化热焓小、易糊化等特点。

• The results indicated that lithocarpus starch has high gelatinization temperature, higher enzymatic hydrolyzation, lower clarity, better retrogradation and bad freeze-thaw stability.

  实验结果表明，石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性。

• After rice was dryied with microwave, the activity of debranching enzyme which effects on the rice quality decreased greatly, but the cooking quality and gelatinization property had little change.

  经微波加热后，影响稻米品质的脱支酶活力明显下降，而稻米的食用品质和糊化特性变化不大；

• The gelatinization of starches means that the inner structure of starch grains in water during heating will change from order states to disorder.

  淀粉凝胶化是水中淀粉粒在加热过程中，淀粉颗粒内部结构由有序状态转变为无序状态。

• At the same temperature, the same type, with the degree of starch gelatinization increased, the single layer water content decreased which is calculated by GAB and BET model.

  在相同温度、相同的类型下，随着玉米淀粉糊化度的升高，分别由GAB和BET模型计算出的单层水含量降低。