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iodine affinity
    For acorn amylose and amylopectin, iodine affinity values were in the range of 18.94%-19.19% and 0.35%-0.52%, blue values 0.74-1.20 and 0.14-0.19 and Amax of I2-KI blue colour 600-620nm and550~570nm, respectively.
    两类淀粉的最大吸收波长分别处于600~620nm和550~570nm范围之内,碘亲和力分别在18.94%~19.19%和0.35%~0.52%之间,蓝值分别在0.74%~1.20%和0.13%~0.19%之间。
    These properties indicate that the amyloseconrenr is 15.9% determined by iodine affinity and 17.4% determined by blue value,the onset of gelatinization is at 58.5%,the amylogram of the starch resembles that of tapioca starch,rice starchand lotus rhizome starch will be a suitable material for the production of starch,
    结果表明碘亲和力测定的藕直链淀粉含量为15.9%,蓝色值法为17.4%,开始凝胶化温度为58.5℃,淀粉颗粒与木薯淀粉、大米淀粉等有类似的性质,可作为此类淀粉制品的替代品。
    For ginkgo amylose and amylopectin,iodine affinity values were 19.19% and 0.13%,blue values 0.85 and 0.12,and λmax of I2-KI blue colour 626nm and 564nm ,respectively.
    银杏直、支链淀粉的碘亲和力分别为19.19%和0.13%,蓝值分别是0.85和0.12,λmax为626nm和564nm;
    that for acorn amylose and amylopectin, the iodine affinity values are 18.94%~19.19% and 0.35%~0.52%, the blue values are between 0.74~1.20 and 0.14~0.19, and the λ max of I 2 KI blue color is between 600~620 nm and 550~570 nm,respectively;
    直链淀粉和支链淀粉的碘亲和力分别为 18.94%~ 19.19%和0 .3 5 %~ 0 .5 2 % ,蓝值分别在 0 .74~ 1.2 0和 0 .14~ 0 .19之间 ,最大吸收波长分别在 60 0~ 62 0 nm和 5 5 0~ 5 70 nm之间 ;
    Acorn starch was characterized for its chemical composition of granule morphology, X-ray diffraction pattern,iodine affinity and amylose content,differential thermal analysis,gelatinization temperature,paste viscosity graph,and freeze-thaw stability. Scope of its utilization was also assessed.
    研究了橡实淀粉的化学成分、颗粒形貌、X-射线衍射图谱与模型、碘亲和力与链淀粉含量、差热分析、糊化温度、糊粘度曲线及冰融稳定性等性质,并对其利用的可能范围进行了分析.
    These properties indicate that the amylose content is 15.9% determined by iodine affinity and 17.4% determined by blue value, the onset of gelatinization is at 58.5℃, the amylogram of the starch resembles that of tapioca starch, rice starchand lotus rhizome starch will be a suitable material for the production of starch.
    结果表明碘亲和力测定的藕直链淀粉含量为15.9% ,蓝色值法为17.4% ,开始凝胶化温度为58.5 ℃,淀粉颗粒与木薯淀粉、大米淀粉等有类似的性质,可作为此类淀粉制品的替代品。
 

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