amylose
amylose
1. The contents and the accumulated amounts of amylose, amylopectin and starch in grains showed "S" type dynamics with grain development. The accumulation rate reached its peak on 21-28th DAA.
3 籽粒直、支链淀粉和总淀粉含量与积累量均呈“S”型变化，积累速率呈抛扬州大学硕士学位论文物线型变化，峰值期在花后21一28天，但支链淀粉积累速率明显快于直链淀粉。
2. Both of ADPG and SBE played an important role to the changes of amylose and amylopectin content.
ADPG焦磷酸化酶和淀粉分枝酶活性对直、支链淀粉含量变化均有同等重要的作用。
3. Whereas the proportion of amylose increase and the molecular flexibility was improved. The crystallinity of ST, MST-1, MST-2, MST-3, MST-4 were respectively 38.37%, 31.14%, 28.12%, 26.71%, 25.33%.
XRD分析表明，ST，MST-1，MST-2，MST-3，MST-4的结晶度分别为38.37%，31.14%，28.12%，26.71%，25.33%，微细化淀粉分子链柔顺性提高，有利于其在降解材料中的研究。
4. Linear contrast of the genetic effects of the RVA profiles between different parents showed that amylose content had significant effects on the RVA profiles of rice.
不同亲本遗传效应的线性对比表明直链淀粉含量对稻米RVA谱的影响很大。
5. Determination of content of starch, amylose, and amylopectin of different varieties of potato
不同品种马铃薯淀粉及其直链淀粉、支链淀粉含量的测定
6. Research on the Structure Properties and Degradation Properties of Maize Starch with Different Amylose Content
不同链淀粉含量玉米淀粉结构特性及其降解性能的研究
7. Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降.
8. Keywords tailored flour;starch;amylose;pentosan;lipids;
专用面粉;淀粉;直链淀粉;戊聚糖;脂肪;
9. Difference in Amylose Content Variation of Rice Grains and Its Position Distribution Within a Panicle Between Two Panicle Types of Japonica Cultivars
两种穗型粳稻穗内粒间直链淀粉含量变异与粒位分布特征
10. The abstraction and content mensuration of Chaenomeles Sinensis amylose in Chinese traditional medicine
中药木瓜多糖的提取及含量测定
11. Main ingredients: olive, elastin, molding resin, plant amylose and silk protein hydrolysate.
主要成份：橄榄、弹力素、定型树脂、植物多糖、水解丝蛋白。
12. Ingredient:The basic ingredient of propolis are tree balm compound,phenol substance and amylose.
主要成份：蜂胶的基本组份是树香脂复合物、多酚类物质、多糖类物质等。
13. When emulsifiers are added into the,which can interact with Amylose to change a helix structure.The inside of this helix has mild lipophilic tendencies.
乳化剂可以与面粉中直链淀粉作用生成疏水性螺旋胶,这种作用受到许多因素的影响。
14. Yields of banana flour from green bananas obtained about 11%, with a purity of about 95%, relatively low amylose contents(11%~20%) and high resistant contents(>57%).
五个品种中，西贡蕉具有最高的淀粉含量，而牛蕉的抗性淀粉比例则最大。
15. From the crystallinity degree of the starch in two species of Fritillaria L., it could be concluded that the content of amylose in F. ussurensis starch was higher than that in F. thunbergii starch.
从两种贝母淀粉的结晶度可以看出，平贝母淀粉中直链淀粉的量要高于浙贝母淀粉中直链淀粉的量。
16. Starch from lotus root was separated by repeatedly water washing.With the method of complexing structure,amylose and amylopectin have been successively separated and purified.
以反复水洗法提取莲藕淀粉,采用络合结构法成功分离纯化直链淀粉和支链淀粉。
17. Using common corn starch as material,the effects of fermentation conditions on the amylose content in the corn starch was studied through microbe fermentation.
以普通玉米淀粉为原料,通过微生物发酵,探讨发酵工艺参数对发酵后玉米淀粉中直链淀粉含量的影响。
18. Steamed bun flour, noodle flour and bread flour were used as materials for investigating their contents of starch, amylose, pentosan and lipids.
以馒头粉、面条粉、面包粉为材料,研究了其淀粉、直链淀粉、戊聚糖及粗脂肪含量。
19. It comes to light that amylose is an important industrial material,and there are great development potentialities especially in the field of degradable plastics.
众所周知,直链淀粉是重要的工业原料,特别是在生物可降解塑料应用方面有着巨大的开发潜力。
20. But some, like pea starch have 60% amylose and certain species of maize starch have 80% amylose (e.g.Hi-Maize(r)) - these plants are therefore very high in RS.
但是一些, 像豌豆淀粉有 60% 直链淀粉而且玉蜀黍色淀粉的特定种有 80% 直链淀粉 -(举例来说嗨-玉蜀黍 (r)) 这些植物在 RS 因此非常高。
21. The N application of later-date-emphasized increased amylose and amylopectin accumulating rate.
侧重后期施氮处理有利于提高直、支链淀粉积累速率。
22. Keywords Nicandra physaloides;vegtable amylose;gel;
假酸浆子;植物多糖;胶体;
23. The average amylose content in wheat starch is close in Shaanxi Guanzhong and western Australian varieties (lines), while the diversity in Shaanxi Guanzhong varieties (lines) is less than in western Australian.
关中小麦品种(系)淀粉中直链淀粉含量平均值与西澳面条小麦品种(系)相近，但品种间的差异明显小于西澳生产面条小麦品种(系)。
24. Keywords male agaric mycelium;amylose;structure;decreasing blood amylose;protecing liver;the living acticity;
关键词桑黄菌丝体;多糖;结构;降血糖;保护肝功能;生物活性;
25. Keywords starch;the ratio of amylopectin to amylose;glutinous rice wine;product quality.;
关键词淀粉;淀粉支/直比;米甜酒;品质;
26. Keywords aweto;fermentation;amrita-chun;amylose;
冬虫夏草;发酵;甘露醇;多糖;
27. Three kinds of condition were selected in this experimental study on the pre-treatment of milled rice for detecting amylose content by using CCMA method.
利用3种前处理方式,对采用CCMA法进行直链淀粉检测的结果进行了比较和分析。
28. Rapid Identification of Starch Viscosity Property of Early Indica Rice Varieties with Different Apparent Amylose Content by RVA Profile
利用RVA谱快速鉴别不同表观直链淀粉含量早籼稻的淀粉粘滞特性
29. A method for determination of amylose content in rice was established and validated by using Danmark FOSS FIAstar-5000 with SoFIA operation software.
利用流动注射分析仪,建立了测定稻米直链淀粉含量标准曲线,并进行分析验证.
30. Application of Cyclodextrin Affinity Chromatography in the Purification of Amylose Hydrolases
利用环状糊精纯化淀粉水解酶类
31. The measurement of amylose in glossy ganoderma sporule powder treated with ultrasonic and thawing and freezing test of liquid nitrogen was analysed by the method of phenol-sulfuric acid.
利用苯酚-硫酸法对超声波-液氮冻融处理的灵芝孢子粉多糖含量进行了测试,结果表明采用液氮进行淬冷破壁具有效果好,操作简便等特点;
32. It included low amylose and protein material's selection in early generation, low protein rice culture, purchase according to quality, paddy and brown rice choiceness and super low temperature store.
包括低直链淀粉及蛋白质含量材料的早期筛选，低蛋白米栽培，分品质收购，稻谷精选，糙米色选，超低温贮藏技术等。
33. A Simplified Method on Amylose Content Determination of Single Rice Grain
单粒稻米直链淀粉含量测定方法的研究
34. Effect of Amylose Nucleic Acid of BCG Vaccine on the Immunologic Function of COPD Patients in Remission Stage
卡介苗多糖核酸对COPD缓解期患者免疫功能的影响
35. Observe the Treatment Effect of BCG Amylose Nucleic Acid to Treat Bronchial Asthma
卡介菌多糖核酸治疗支气管哮喘的效果观察
36. After ferment, determined the consistency of the aweto; adjust the proportion of herbs by orthogonal test, determined the amrita-chun content of mycelium and amylose content of ferment liquid.
发酵后,测定冬虫夏草菌丝体的浓度;在此提取液浓度下,用正交试验法调节这些中药用量的配比,对菌丝体中的甘露醇及发酵液中的多糖含量进行测定。
37. Only keeping suitable SWC after anthesis and nitrogen fertilization can benefit the improvement of Amylopectin to Amylose ratio.
只有保持适宜的花后土壤含水量和施适宜的氮肥才有利于支/直比的提高。
38. Meanwhile, it was found that significant differences exist in the contents of protein, amylose and amylopetin as well as starch quality of the same wheat under different plantin...
同时观察到同一品种在不同种植条件下,其蛋白质含量、直链淀粉含量和淀粉品质有很大差异。
39. Examples of homoglycans are cellulose and starch amylose, which are linear and starch amylopectin, which is branched.
同聚糖的例子是纤维素和直链淀粉(即直链的)和支链淀粉(即有分枝的)。
40. It contains 50%-54% of fattiness, 6.6% of amylo and 16.5% of carbohydrate, is a kind of health care stuff with rich nutrition.
含脂肪50%-54%，淀粉6.6%，碳水化合物16.5%。是一种营养价值很高的保健营养佳品。
41. Under3.5MPa pressure,stalk treated by steam for2min,then underwent Meicelase enzymolysis,the amylose(cellulose and hemicellulose)in stalk almost hydrolyzed into monose(glucose and xylose).
在压力为3.5MPa条件下,采用蒸汽处理稻杆2min,再经绿色木霉纤维素酶水解后,稻杆中的多糖(纤维素,半纤维素)几乎完全被水解为单糖(葡萄糖,木糖)。
42. Swollen amylopectin block could be observed using light microscope.During storage,some of the amylose in continues phase showed forming and growing of coil,whiles some showed recrystal.
在存放过程中，连续相中的直链淀粉一部分参与了胶体的形成与成长，另一部分则产生重结晶。
43. The application of potassium fertilizer decreased the amylose content, while the content of amylopectin and starch increased, especially for the middle level of potassium.
增施钾肥，面粉中直链淀粉含量下降，而支链淀粉和总淀粉含量显著上升，因此直／支链淀粉含量比例显著下降，但以中钾条件下支链淀粉和总淀粉含量最高。
44. Grain protein content increased with HDT regardless of nitrogen treatment.By contrast, the influence of HDT on amylose content varied with nitrogen treatments.
增温后各氮肥处理蛋白含量均增加，增加幅度与施氮量呈负相关关系，高温高氮处理直链淀粉含量最低，蛋白含量最高。
45. Supermolecule System of Amylose and Its Healthy Function
多糖结构及其保健功能
46. Keywords rice;amylose;RVA;pasting curve;peak viscosity;final viscosity;sethack;
大米;直链淀粉;RVA;糊化特性曲线;峰值粘度;最终粘度;回生值;
47. Keywords milled rice;cooking property;amylose;protein;alkali digestion degree;
大米;蒸煮品质;直链淀粉;蛋白质;碱消度;
48. Measurement of Rice Apparent Amylose Content by Near Infrared Spectroscopy
大米直链淀粉含量的近红外光谱分析
49. Advance in the Research of Rice Amylose
大米直链淀粉的研究进展
50. SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency.
实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。
51. Amylose contents(AC) of 50 cultivars(lines) in japonica rice were determined，with grains and flours of brown and milled rice respectively.
对50份日本粳稻品种(系)分别以糙米、精米的粒体和粉体四种形态为试验材料，作了直链淀粉含量分析。
52. To predict genetic effects of parents and contrast their genetic effects showed that the parents with high amylose content were unfavorable for eating and cooking quality improvement.
对亲本的遗传效应预测及不同亲本间遗传效应的线性对比结果表明高直链淀粉含量品种对直链淀粉含量和胶稠度的改良不利。
53. The effect on amylose content was mainly additive effect of Glu-D, locus.
对直链淀粉含量的作用表现为以1D的加性效应为主；
54. Improve on the light source in detecting amylose content of rice
对稻谷直链淀粉测定方法的实验光源的改进
55. Antisense Wx Gene Insertion into Maintainer Lines of Indica Hybrid Rice Results in Amylose Content Reducing
导入反义Wx基因改良杂交籼稻保持系直链淀粉含量
56. Keywords millet starch;amylose;viscosity;gel temperature;underdone;
小米淀粉;直链淀粉;粘度;糊化温度;回生;
57. Study on the Starch Swelling Volume and Amylose Content of Wheat
小麦淀粉膨胀体积和直链淀粉含量的研究
58. AMYLOSE CONTENT AND VISCOSITY CHARACTERISTIC IN WHEAT FLOUR FROM DIFFERENT PARTS OF WHEAT ENDOSPERM
小麦胚乳中直链淀粉含量及糊化特性的研究初探
59. As to amylose content, heterosis over their MP almost appeared to be in positive direction, however, heterosis over their HP were almost in negative direction.
就米粒直链淀粉含量言，与中间亲本比较的杂种优势多为正值，但与高亲本比较的杂种优势概成负值。
60. The application of mass spectrograph to the amylose structure analysis was reviewed.
就质谱技术在多糖结构测定中的应用进行论述.
61. Determination of amylose and dissolvable protein in Grateloupia turuturu Yamada by spectrophotometry identifying of its phycoerythrin
带形蜈蚣藻多糖和可溶性蛋白含量测定及藻红蛋白分析鉴定
62. The liner regression equations for noodle score according to swelling power and amylose contents were established, respectively.
建立了面条评分分别依膨胀势和直链淀粉含量的回归方程。
63. STUDY ON FACTORS INFLUENCING THE MEASUREMENT OF AMYLOSE CONTENT OF THAI HOM RICE
影响泰国香米直链淀粉测定值因素的研究
64. Scanning electron microscopy exhibited that cross-linking hindered amylose exudation from the surfaces of the granules of cationic corn starch.
微分扫描差热仪的数据表明，交联的阳离子玉米淀粉有较高的峰转换温度，糊化热较低，这是由于交联减少了直链淀粉的缘故。
65. Keywords microwave modification;high amylose maize starch;granule appearance;digestion resistibility;
微波改性;高链玉米淀粉;颗粒形貌;抗消化性能;
66. The effetcs of amylose on the rheological properties of wheat starch gelatins were studied, correlations between apparent amylose content(AM) and parameters of rheology was determined.
探讨表观直链淀粉在小麦淀粉凝胶的流变学特性中的作用,寻找表观直链淀粉含量与流变特性参数间的相关性。
67. Starch from lotus root was separated by repeatedly water washing.With the method of complexing structure, amylose and amylopectin have been successively separated and purified.
摘要以反复水洗法提取莲藕淀粉，采用络合结构法成功分离纯化直链淀粉和支链淀粉。
68. Changes of starch (including amylose and amylopectin), glucose, fructose and sucrose content in lotus root were studied during storage in field through the winter.
摘要对莲藕田间越冬过程中淀粉（包括直链淀粉、支链淀粉）、葡萄糖、果糖、蔗糖的含量变化进行了研究。
69. It is one of basic matters in starch application to warp sizing that amylose interacts with fat, fatty acids, fatty glyceride, surfactants, and inorganic salts in sizing soft agents.
摘要淀粉与浆纱柔软剂中的脂肪、脂肪酸、脂肪酸酯、表面活性剂和无机盐等成分的相互作用，是淀粉浆料应用的基本问题之一。
70. Three kind of soil texture were used to study the accumulation dynamics and the ratio of amylose and amylopectin in three winter wheat cultivars.
摘要研究了3个小麦品种在3种质地土壤上直链淀粉和支链淀粉的积累动态，结果表明：在不同质地土壤上，直链淀粉的积累动态均呈线性增长趋势；
71. 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.
摘要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。
72. Maize starch was mechanically activated by a stirring-type ball mill.The effect of mechanical activation on the amylose content and translucent rate of maize starch was studied.
摘要采用搅拌球磨机对玉米淀粉进行机械活化，研究了机械活化时玉米淀粉的直链淀粉含量及透光率的影响。
73. There existed remarkably negative correlation between head rice and chalky grain;grain length/grain width, chalky grain, chalky area, chalkiness, gelatinization temperature, amylose content.
整精米率与垩白粒率,长/宽与粒宽、垩白粒率、垩白面积、垩白度、糊化温度、直链淀粉含量等性状间呈显著或极显著负相关。
74. MethodsThe content of coarse amylose, total flavone and total jujuboside were measured by chemical processes.The content of jujubosideA was measured by HPLC.
方法用化学方法测定酸枣仁粗多糖、总黄酮和总皂苷的含量，高效液相色谱法测定酸枣仁皂苷A的含量。
75. Methods Monoclonal antibody colloid gold method was used for detection of Chlamydia trachomatis amylose.
方法采用单克隆免疫层析法检测宫颈分泌物沙眼衣原体脂多糖抗原。
76. At the early harvests amylose contents of Xushu18 and Zheda9201 were relatively high, but those of Zhe3449 were low.
早期收获，徐薯18和浙大9201的直链淀粉率表现较高，而浙3449则较低。
77. Detection of Amylose Content and Gelatinization Temperature of Early Long-Grain Rice
早籼稻中直链淀粉含量及糊化温度的测定
78. Finally, the major factors affecting the quality of rice are chalkiness, unperfect rice rate and amylose content.
最后研究得出垩白度、不完善粒和直链淀粉等指标是影响稻谷品质的主要因素。
79. Keywords cassava starch;resistant starch;zymolysis;amylose;returning;
木薯淀粉;抗性淀粉;酶法;直链淀粉;回生;
80. The content of coarse amylose, total flavone and total jujuboside were measured by chemical processes in this experiment.The content of jujubosideA was measured by HPLC.
本实验用化学方法测定酸枣仁粗多糖、总黄酮和总皂甙的含量，高效液相色谱法测定酸枣仁皂甙A的含量。
