原淀粉的英文

• native starch

• "原"英文翻译    primary; original; former
• "淀粉"英文翻译    starch; amylum; farina; amyl ...
• "淀粉" 英文翻译 :    [生物化学] starch; amylum; farina; amylon; maizena
• "anm淀粉" 英文翻译 :    anm starch powder
• "沉淀粉" 英文翻译 :    precipitated powder; precipitatedpowder
• "稻淀粉" 英文翻译 :    rice starch
• "碘淀粉" 英文翻译 :    iodamylum◇碘淀粉反应 starch-iodine reaction
• "淀粉-1" 英文翻译 :    debrancher enzyme; debranching enzyme
• "淀粉8" 英文翻译 :    starchesstarches
• "淀粉〔旧称" 英文翻译 :    amyloamylose
• "淀粉层" 英文翻译 :    starch layer
• "淀粉厂" 英文翻译 :    starch factory
• "淀粉的" 英文翻译 :    amylaceous; amyloid; starchy
• "淀粉核" 英文翻译 :    amyloplast; pyrenoid
• "淀粉糊" 英文翻译 :    gelatinized corn starch; starch paste
• "淀粉计" 英文翻译 :    amylometer
• "淀粉价" 英文翻译 :    starch value; sv
• "淀粉浆" 英文翻译 :    starch slurry
• "淀粉胶" 英文翻译 :    amylan; starch abhesive; starch glue; starch gum
• "淀粉精" 英文翻译 :    amylopectin
• "淀粉菌" 英文翻译 :    amylomyces
• "淀粉块" 英文翻译 :    starch cake
• "淀粉粒" 英文翻译 :    starch grain; starch granule; starch small grain
• "淀粉率" 英文翻译 :    starch yield rate
• "淀粉酶" 英文翻译 :    [生物化学] amylase; diastasum diastace; diastase; vegetable diastase

• 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。