starch phosphate meaning in Chinese

磷酸淀粉

With substitution degree added , the colocasia esculenta schott starch phosphate ester was easier to gelatinize , the tolerance to salt and sucrose increased , the clarity first increased and then decreased , paste viscosity first decreased and then increased
随着取代度的增加，香芋淀粉磷酸酯的糊化变得容易，耐盐和耐糖能力提高、透明度先增后减、糊粘度则先减后增。
The effects of substitution degree on paste viscosity , clarity , freeze - thaw stability , retrogradation , gelatinization difficult or easy degree , salt tolerance , sucrose tolerance and anti - mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied
摘要研究了香芋淀粉磷酸脂的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
The results showed that compared with the colocasia esculenta schott starch , the starch phosphate ester had properties of easier gelatinization , higher clarity , better retrogradation , freeze - thaw stability and anti - mycotic characteristics improved , and paste viscosity decreased
结果表明，与原淀粉相比，香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。