UC知道请英文高手翻译个化学专业的论文 并想交个朋友 谢谢 急用的！
来源：百度知道 编辑：UC知道 时间：2024/05/27 22:46:54
1.1 Digestibility of CLTS dispersed in boiling water
Fig.3 showed the digestion rates of CLTSs with different cross-linking degrees respectively heated in water as function of incubated time with salivary (x-amylase.
When the starch was gelatinized in boiling water, the starch double helices structure packed by the formation of inter-helical hydrogen bonds were disaggregated, which pro-moted the diffusion of salivary a-amylase into the starch molecules and their binding to starch chains, making the starch digestion rate increase rapidly. From Fig.3 it could also be seen that there was little difference between the di-gestion rates of the CLTS with DC of 3.70 X 10-5 and those with DC of 3.84 X 101. As cross-linking degree increased to 3.61 X 10-3, the digestion rate decreased in comparison with that of the native starch pastes. It was possible because the cross linkage with POC13 blocked the a-amylase hydrolysis.
The digestion rates of CTLSs at high cross-linking hea
Fig.3 showed the digestion rates of CLTSs with different cross-linking degrees respectively heated in water as function of incubated time with salivary (x-amylase.
When the starch was gelatinized in boiling water, the starch double helices structure packed by the formation of inter-helical hydrogen bonds were disaggregated, which pro-moted the diffusion of salivary a-amylase into the starch molecules and their binding to starch chains, making the starch digestion rate increase rapidly. From Fig.3 it could also be seen that there was little difference between the di-gestion rates of the CLTS with DC of 3.70 X 10-5 and those with DC of 3.84 X 101. As cross-linking degree increased to 3.61 X 10-3, the digestion rate decreased in comparison with that of the native starch pastes. It was possible because the cross linkage with POC13 blocked the a-amylase hydrolysis.
The digestion rates of CTLSs at high cross-linking hea
1.1消化率clts分散在沸水fig.3表明消化速度cltss不同交联度加热水功能的孵化时间与唾液(x-amylase.
当淀粉糊化在沸水中淀粉双螺旋结构包装形成跨螺旋氢键被分类,其中亲预案传播唾液中的淀粉到淀粉分子及其约束力的淀粉链使淀粉消化速度迅速增加. 从fig.3也可以看出有多大区别荻gestion率的同clts港警3.70×10-5及患有区为3.84×101.
消解率ctlss在高交联加热水相较增加,其颗粒. 跨缝钢筋债券颗粒完整,促进了淀粉非糊化,当加热水. 此外,其消化速度明显低于正常人的木薯淀粉浆料及其消解-tion率的下降以及交联程度增加的解释是,大量的跨国连锁大大抑制酵素进入了淀粉颗粒 .虽然淀粉加热水,将加速消化速度有多大程度的影响.
1.2交叉连接对巴形成和RScontentocltss
木薯淀粉成了耐酶降解交联度的增加. 看来跨linkin可治的营养价值的淀粉.
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