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Keywords rice starch;gelatinization;retrogradation; 大米淀粉;胶凝;回生;
Keywords rice starch;maltodextrin;enzyme analysis;fat replacer; 籼米淀粉;麦芽糊精;酶水解;脂肪代用品;
Keywords rice starch;amylose;amylopectin;gel permeation chromatography; 稻米淀粉;直链淀粉;支链淀粉;凝胶色谱;
Keywords rice starch;digestibility;slowly digestible starch;resistant starch; 大米淀粉;消化特性;慢消化性淀粉;抗性淀粉;
Waxy rice starch gels are clear and cohesive. 含蜡大米淀粉凝胶是透明的并有粘性。
Rice starch was acetylated and cross-linked by extrusion and wet-method. 对比研究了挤压法和湿法制备乙酰化大米淀粉与交联大米淀粉的工艺与理化特性。
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。
The starch phosphate was prepared with rice starch as raw material and sodium tripolyphosophate. 摘要以大米淀粉为原料，与三聚磷酸钠反应，制得淀粉磷酸酯；
Keywords rice;pullulanase;slowly digestible starch; 大米;普鲁兰酶;缓慢消化淀粉;
The rice starch gels strength properly decreased and the flexility enhanced by additionof starch acetate. 淀粉醋酸酯的添加可以适度降低大米淀粉凝胶的强度，提高淀粉凝胶的柔韧性。
The inhibition of trehalose for the retrogradation of sticky rice starch was studied. 摘要本文主要研究了海藻糖对糯米粉的回生抑制作用。
The results indicated that three stages of rice starch gelatinating could be observed. 结果表明，淀粉的糊化具有上升、平缓和回落三个阶段。
Keywords rice;starch paste;retrogradation;kinetics; 稻米;淀粉糊;老化;动力学;
The gelatinization properties and gelatinization process of native rice starch under excessive water were studied. 对不同初始粒径的稻米淀粉的糊化进程进行了研究。
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。
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。
Hamaker B.R.and Griffin V.K.,Effect of disulfide bond-containing pro tein on rice starch gelatininzation and pasting.Cereal Chen. 邱明发、金铁成、周瑞芳;等.;米谷蛋白与淀粉组分在大米陈化过程中的变化
The gelatinization and retrogradation of three different kinds of rice starch were studied by DSC and Dynamic Rheometry. 利用差示扫描量热仪和动态流变仪对3种不同大米淀粉的胶凝和回生过程进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied. 用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The particle size of rice starch after micronization hat no quite influence on visible light absorption value of starch fraction, but a . 以籼米为原料制备微细化淀粉,进行粒度分级后用凝胶色谱等方法研究微细化大米淀粉的分子特性。