片语

rice starch noodle淀粉米线

added rice starch添加大米淀粉

Glutinous Rice Starch糯米沱粉

rice soluble starch synthase gene水稻可溶性淀粉合酶基因

rice resistant starch大米抗性淀粉

porous rice starch大米多孔淀粉

Expanded Glutinous Rice Starch膨化糯米淀粉

long-rice starch籼米淀粉

Add rice starch添加了米淀粉

英汉例句

• with rapid development of molecular biology and genetic engineering, it has been possible to improve rice starch quality by genetic engineering.

  随着分子生物学和基因工程的迅速发展，通过基因工程来改良稻米淀粉品质成为可能。

• the preparation methods for porous starch using α-amylase and glucoamylase to hydrolyze early indica rice starch were presented.

  以早籼米淀粉为原料，探讨了复合酶法制备多孔淀粉的工艺条件。

• rice starch was ground by ultra-high pressure technology. the physical properties of differently ground products were studied.

  以大米淀粉为原料，通过超高压处理成不同颗粒大小的淀粉颗粒，对其进行物理特性的研究。

• the retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer.

  以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。

• for example, kcl improved early rice starch content by 10.49 percent, sugar content by 0.22 percent, and protein content by 0.81percent, respectively.

  增施国产钾肥的早稻淀粉含量提高10.49个百分点、糖分含量提高0.22个百分点、蛋白质含量提高0.81个百分点；

• the microstructure indicated that the structure of modified rice starch vanished after extrusion.

  超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。

• this article summarized the production and property of rice starch. and the application of rice starch is also introduced in this article.

  该文介绍大米淀粉的性质、生产技术，且对大米淀粉应用作一介绍。

• the potential manipulation on the genes to change the enzyme activity for improvement of rice starch quality is also introduced.

  并且淀粉合成过程基因及酶的表达调控研究也是基础生物化学和分子生物学的重要内?。

• objective:in order to improve the anti-aging performance of rice starch products.

  目的：改善米淀粉制品的抗老化性能。

• this paper studies the property of waxy rice starch . as a result, the transparency of waxy rice starch is higher and the stability of transparency is better comparing with normal rice starch ;

  对蜡质大米淀粉的性质进行了研究，结果发现：与普通大米淀粉相比，蜡质大米淀粉的透明度要高，透明度随时间的稳定性要好；

• rice starch was mechanically ground by ball milling. the rheological property of the super micronized rice starch was studied under different grinding time and temperature.

  以大米淀粉为材料，采用机械球磨法制得超微细化大米淀粉，研究球磨时间和温度对大米淀粉流变学特性的影响。

• 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。

• nanometer rice starch was prepared by super high-pressure homogenization and super-micronization to explore a new method of preparing nanometer starch and to prove its feasibility.

  为了探索纳米淀粉的新型制备方法及可行性，采用超高压均质和超微粉碎制备了纳米级大米淀粉，并研究了其颗粒粒度、吸湿性能、溶解度和膨胀率等理化性质。

• the paste system and retrogradation properties of rice starch were studied.

  本文研究了淀粉糊的物系结构及淀粉糊的老化特性。

• the effect of sodium pyrophosphate, glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by dynamic rheometry.

  采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。

• the solubility of fermented rice starch was increased, while the swelling power was decreased in high-temperature phase, but the polarization cross of rice starch was not affected.

  淀粉的溶解度增加，而膨润力在高温阶段还有所降低，但发酵未影响大米淀粉的偏光十字。

• the microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.

  对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。

• rice starch paste is pseudoplastic. the consistency coefficient of starch paste prepared by microwave is higher, but flow behavior index was lower, which shows its stickiness and softness are higher.

  大米淀粉糊为假塑性流体，经微波加热的淀粉糊的粘度系数较大，而流变指数较小，表明微波加热的淀粉糊的粘稠性和柔软性较大。

• then do degeneration processing to the extraction of rice starch through acid enzyme complex method, which can get rice resistant starch that can not be absorbed by the body.

  并通过酸酶复合法对提取的大米淀粉进行变性处理，得到不可被人体所消化吸收的大米抗性淀粉。

• the cooked rice starch from heilongjiang province was debranched with pullulanase followed by cooling and storing; thus a kind of starch containing slowly digestible starch over 50% was prepared.

  以黑龙江大米淀粉为原料，糊化时采用普鲁兰酶进行脱支处理，并经冷却贮存可使缓慢消化淀粉的含量超过50%。

• results indicated that different additives had different effects on rice starch viscosity depending on properties of chemicals and their interaction with the rice starch.

  发现不同的添加剂由于化学性质以及与淀粉的相互作用的机理不同，对稻米淀粉粘度有不同程度的影响。

• the swelling properties of rice starch during gelatinizing process were studied by optical microscope.

  采用光学显微镜对淀粉颗粒在糊化过程中的润胀特性进行了研究。

• the starch viscosity property and texture property of the rice starch with different amylose content were investigated by using a rapid visco analyzer(rva)and a texture property analyzer.

  用快速黏度分析仪和质构仪分析了不同直链淀粉含量的籼稻淀粉质构性和黏滞性，结果表明，直链淀粉含量与淀粉质构性和黏滞性的相关性达显着水平。

• with the development of molecular biology techniques, research into rice starch quality has made extensive progress.

  随着分子生物学技术的快速发展，有关稻米淀粉品质的研究也越来越深入，并取得了较大进展。

• the differences in body composition were small except that the body fat content of fish fed with rice starch was relatively lower than those fed with corn starch or wheat starch.

  鱼体营养成份组成除了水稻淀粉组全鱼脂肪含量相对低于玉米淀粉组和小麦淀粉组之外，其它成份没有太大的差异。