rice starch

The effect of temperature changes during storage on the retrogradation of rice starch

变温储藏对大米淀粉回生的影响

Eating quality is a very important character for cooked rice, and largely depends on the rice starch, as main component of rice.

稻米食味品质是水稻的重要性状，食味品质的好坏在很大程度上是由食用稻米的淀粉决定的。

Effects of Water Content on the Gelatinization and Retrogradation of Rice Starch

水分含量对大米淀粉糊化和回生的影响

Study on the Mechanism of Gelatinization and Retrogradation of Rice Starch

大米淀粉胶凝和回生机理的研究

Study on ( CT)_n Microsatellite Marker of Wx Gene as Related to the Rice Starch Quality

水稻Wx基因（CT）n微卫星标记与稻米淀粉品质的关系研究

Water content, gelatinization rate, starch content, fat content and nitrogen content of the fluidizing treated rice were analyzed, and compared to that of steam treated rice and crude rice.

该文对高温流化大米、蒸煮大米和未处理的原料大米就水分含量、糊化率、淀粉含量、脂肪含量、含氮量5个方面进行了对比测定。

In this study, we attempt to genetically engineering rice through introducing antisense sbe genes into rice to reduce the expression of sbe genes and to increase the apparent amylose content of starch in transgenic rice plants.

本研究即是要通过转基因技术，抑制水稻胚乳中Sbe基因的表达，达到提高稻米直链淀粉含量的目的。

Relationship between Starch Content of Rice and Climatic Conditions on the Southeast Side of Plateau

高原东南侧稻米淀粉含量与气象条件的关系

The paste system and retrogradation properties of rice starch were studied.

本文研究了淀粉糊的物系结构及淀粉糊的老化特性。

The rice starch gels strength properly decreased and the flexility enhanced by addition of 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.

Effect of disulfide bond in protein on viscosity of rice starch

蛋白质中二硫键对稻米淀粉黏滞性的影响

It's important to rinse the rice to remove the starch.

一定要淘米以洗掉淀粉。

Comparative studies on the retrogradation of rice flour system and rice starch system

米粉体系和米淀粉体系回生特性的比较研究

Isolation and Purification of Rice Starch by Alkali Digestion

碱消化法提纯大米淀粉的研究

Aside from using stale rice, some producers use flour, starch, and corn powders instead. These noodles usually have a very low protein content-as low as 1 percent compared to 7 percent for pure rice noodles and 4.5 percent for mixed rice noodles.

除了以腐烂谷物作原材料外，一些厂家还用面粉、淀粉、玉米粉混合制成，这种米线钙含量很低，一般只有1%，而纯米线的钙含量达7%，连混合米线的钙含量都有4.5%。

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.

Surface appearance influences the ignition performance seriously. Appearance and Swelling Performance of Ultrafine Rice Starch

表面形貌将影响样品的引燃性能，致密度高、孔隙率低的样品，其导电能力和耐压能力强，引燃性能好；超微细化大米淀粉的形貌与润涨特性研究

Paste System on Rice Starch and Its Retrogradation Properties

淀粉糊物系及其老化特性研究

Two Genes Involved in the Starch Synthase Were Introduced into Rice by Agrobacterium-mediated Transformation

农杆菌介导的将两个与淀粉合成有关的基因导入我国灿稻恢复系中的研究

Waxy rice starch gels are clear and cohesive.

含蜡大米淀粉凝胶是透明的并有粘性.

Retrogradation Mechanism of Rice Starch Mixtures and Extruded Rice Pellets

大米淀粉混合物和挤压大米颗粒料的回生机理

The starch branching enzyme bound to starch granule in rice endosperm was investigated in the present paper.

对水稻胚乳淀粉颗粒结合的淀粉分支酶进行了研究。

In order to reduce the cost of price protein with high purity, rice starch were extracted by alkaline method. Meanwhile, the maltose syrup was prepared by dual-enzyme method from rice starch.

为降低高纯度大米蛋白的成本，采用碱提取法将大米蛋白及大米淀粉分离，大米淀粉用双酶法制备麦芽糖浆。

On Systematic Extrusion Wet Paint 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。

Rice starch produces opaque gels useful for baby food.

大米淀粉生产不透明凝胶制作婴儿食品.

Study on the Properties and Retrogradation Mechanism of Rice Starch

稻米淀粉特性与老化机理研究