原淀粉 meaning in Chinese
native starch
Examples
- Preparation and comparation of traits of edible film composed of isolate and cross - linking potato starch
马铃薯原淀粉膜与交联淀粉膜性能比较 - The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch
在酶法制备微孔淀粉的基础上进行了原淀粉的预处理工作，包括原淀粉的预糊化和超声波预处理。 - 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。 - The series granular starches soluble in cold water with different solubility were prepared by alcoholysis under normal pressure and the paste properties of maize starch , tapioca starch , potato starch and their granular starches soluble in cold water were studied
摘要在常压下，用醇解法制备了不同溶解度的颗粒状冷水可溶淀粉系列，并对玉米、木薯和马铃薯原淀粉及其不同溶解度的颗粒状冷水可溶淀粉糊的性质进行了研究。 - Experiments indicated that compared with the native starch , the paste made of granular maize starch soluble in cold water prepared by alcoholysis showed higher apparent viscosity , higher stability of freeze thaw and lower retrogradation ; while the paste made of granular tapioca and potato starch soluble in cold water showed lower viscosity , stability of freeze thaw and retrogradation
试验证明，相对于原淀粉糊，醇解法制备的颗粒状冷水可溶玉米淀粉糊的表观粘度和冻融稳定性有所提高，凝沉性降低；颗粒状冷水可溶木薯和马铃薯淀粉糊的表观粘度、凝沉性和冻融稳定性均降低。