retrogradation
n.
向后；后退；退化；恶化
英英释义
Retrogradation
Retrogradation is a reaction that takes place in gelatinized starch when the amylose and amylopectin chains realign themselves, causing the liquid to gel.
以上来源于:Wikipedia
权威例句
Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starchThe roles of amylose and amylopectin in the gelation and retrogradation of starch
The structure of four waxy starches related to gelatinization and retrogradation
Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches
The effect of concentration and botanical source on the gelation and retrogradation of starch
Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch.
Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and thei...
Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties
The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches
Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing g...
1. Compared to corn starch, the weak retrogradation is main characteristic of glutinous rice flour paste, and some samples have better stability against shearing.
与玉米淀粉比较，糊的凝沉性弱为其最主要的特性，而且有的样品具备较好的抗剪切稳定性。
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2. In order to improve its performance of starch size, the retrogradation, film behaviors, and adhesion to fibers of DM-896 starch size were studied by compound modified.
为了提高淀粉浆料的使用性能，探讨了经复合变性的DM-896淀粉浆料的凝沉性、浆膜性能及其对纤维的黏附性能。
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3. Retrogradation reflection is a reflected phenomenon that reflects the thinning strata and truncated its top in toward basin center, which is different from that takes place generally in basin margin.
退积反射是地层厚度向凹陷中心减薄且其顶部被“削截”的一种反射现象，与一般发生在凹陷边缘地层顶界被削截减薄的情形不同。
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4. According to the primary procedure of the formation of microcrystalline starch, the preparation methods were classified as retrogradation, hydrolyzation and crystallization.
微晶淀粉的制备方法按生成微晶的主要步骤可划分为回生法、水解法和结晶法三类。
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5. Retrogradation is related to the properties of both the continuous phase and disperse phase.
淀粉糊的老化与其分散相的凝聚、沉淀和连续相的特性有关。
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6. Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.
除冻融稳定性外，蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。
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7. Starch retrogradation is a critical factor that limits its application.
淀粉的凝沉是限制淀粉应用的关键因素。
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8. Instant rice noodles is an important rice product in China, but now it is lack of effective anti-retrogradation method and scientific quality safety controlling system.
方便米粉是我国重要的米制品品种，但目前缺乏有效的抗老化方法和科学的质量安全控制体系。
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9. The retrogradation direction usually points to the main source supply direction.
它的退覆方向一般指示了单一主物源的方向。
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10. Retrogradation characteristic of instant rice noodles during storage was studied.
研究了方便米粉在贮藏过程中的老化特性。
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11. The inhibition of trehalose for the retrogradation of sticky rice starch was studied.
本文主要研究了海藻糖对糯米粉的回生抑制作用。
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12. When starch that has been heated, is cooled, retrogradation occurs converting some of the gelatinised starch to a crystalline form which is resistant to digestion.
当已经被加热，被冷却的淀粉，逆行发生将一些被成胶状的淀粉转换成对消化是反抗的一种水晶的形式。
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13. The transparency, ratio of enzymatic hydrolyzation, retrogradation property and retrogradation value of Chestnut starch paste were between corn starch paste and potato starch paste.
板栗淀粉糊的透光率、酶解率、凝沉性、老化值介于玉米淀粉糊和马铃薯淀粉糊之间。
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14. This study mainly focused on retrogradation of instant rice and improvement of processing.
本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。
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15. When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.
对于大米淀粉的短期回生，水分含量越低，短期回生速度越慢，淀粉凝胶达到稳定的时间越长。
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16. The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer.
以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。
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17. The art of printing secures us against the retrogradation of reason and information.
印刷艺术防止我们的理性和知识退化。
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18. The research on starch retrogradation is of great importance for improving food texture.
淀粉回生研究对改善食品品质有重要意义。
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19. The research on starch retrogradation is of great importance for improving food texture .
淀粉老化研究对改善食品品质有重要意义。
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20. Thermoplastic starch (TPS) plasticized with mixture of urea and formamide (UFPTPS)could effectively restrain the starch retrogradation.
使用尿素和甲酰胺混合塑化剂制备的热塑性淀粉（UFPTPS）可以有效抑制淀粉的回生。
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21. Retrogradation characteristics of instant wet rice noodle during storage were studied by means of X-ray polycrystal diffractometer and texturenmeter.
利用X射线多晶衍射仪和质构仪对方便湿米粉存放过程的特性进行了研究。
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22. Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability.
蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。
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23. However, the development of rice food is hindered because the retrogradation of rice powder has not been settled effectively.
然而由于大米粉的回生老化问题尚未得到有效的解决，从而限制了大米食品的开发与产业的发展。
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24. The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
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25. The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
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26. The effects of substitution degree on paste viscosity, clarity, freeze-thaw stability, retrogradation, gelatinization difficult or easy degree, salt tolerance, sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied.
摘要研究了香芋淀粉磷酸脂的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。
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27. starch retrogradation
淀粉凝沉, 淀粉回生
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28. The retrogradation characteristics of rice flour and starch system were studied by DSC and Dynamic Rheometry.
利用差示扫描量热仪和动态流变仪对米粉和米淀粉体系的回生特性进行了研究.
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29. Meanwhile, the inhibition of trehalose for the retrogradation could be more apparent during the frequent courses of freezing and thawing, according to the analysis of the preservation condition.
同时，通过对保存条件的分析，发现海藻糖在频繁的冻／融过程中更能体现出抑制回生的效果。
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30. SandbodyⅡ3, with the distribution range shrinking, doposits in the stage of large attitude retrogradation of sublacustrine fan development.
疤宸植挤段?跣
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31. It was found that replacing part of granulated sugar in the complex solution of granulated sugar and sticky rice starch with trehalose could be effectively stay the course of retrogradation.
研究发现，在含有糯米粉、白砂糖的复合体系溶液中，用海藻糖替代部分白砂糖，能有效地延缓回生的进程。
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32. Because of the soluble substance reducing, the retrogradation rate of rice flour gelation was increased after soaking fermentation.
由于浸泡发酵使米粉体系可溶性物质减少,浸泡发酵后的米粉凝胶体系回生速度增加。
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33. 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。
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34. The effects of substitution degree on retrogradation and anti-mycotic were less.
取代度的变化对沉降性和抗霉菌能力影响不大。
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35. 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。
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retrogradation
