amylodextrin

基本解釋

In the research,sweet potato amylodextrin was hydrolysis in acid-alcohol media.
以紅薯淀粉為原料,采用醇介質(zhì)酸水解制備變性紅薯淀粉糊精。
Viscidity of hydrolyze amylodextrin was lower than it was original corn starch.
以紅薯淀粉為原料制備紅薯淀粉糊精。
It was proved that the gelatination formation in amylodextrin at low temperature would hinder th...
證實(shí)低溫下淀粉糊中凝膠的形成阻礙了直鏈淀粉的進(jìn)一步結(jié)晶。
The resistant starch contents in amylodextrin at different incubation temperatures were studied.
研究了不同的儲(chǔ)存溫度下淀粉糊中抗性淀粉的含量。
Amylodextrin produced by microwaving process still remained some starch granules even though their molecular size had been dramatically reduced.
由微波輔助酸修飾所產(chǎn)生的微晶化糊精顆粒型態(tài)雖依然存在，但分子卻明顯變小。