匿名使用者
匿名使用者 發問時間: 科學化學 · 2 0 年前

食品化學 翻譯~(20點)

麻煩一下,不要翻譯軟體的^^~謝謝!

Modified Starches. The Food Chemical Codex of the National Academy of Sciences defines modified food starches as products of the treatment of amy of several grain or root based native starches(e.g.,corn,sorghum,wheat,potato,tapioca,sago) with small amounts of certain chemical agents that modify the physical characteristics of the native starches to produse desirable properties .

Starch is chemically modified by mild degradation reactions or by reactions between the hydroxyl groups of the native starch and the reactant selected . One or more of the following processes are used: mild oxidation (bleaching), moderate oxidation , acid depolymerization , monofunctional esterification , polyfunctional esterification , (crosslinking) , alkaline gelatinization , and certain combinations of there treatments . These methods of preparation can be used as a basis for classifying the starches thus produsced .

3 個解答

評分
  • GIDIN
    Lv 5
    2 0 年前
    最佳解答

    改造澱粉 國家科學院食品化學標準定義

    改造食品澱粉為經過小量的特定化學物質處理各種穀物及根的天然澱粉

    改變天然澱粉的物理特性 達到預期的性質

    (例如,玉米,高梁,小麥,馬鈴薯,樹薯,sago)

    澱粉的化學改造為天然澱粉與特定反應物進行溫和降解反應或氫氧基之間的反應

    可使用下列各種方式

    溫和氧化(漂白)

    中度氧化

    酸化去聚合反應

    單官能基酯化反應

    多官能基酯化反應(橫向鏈結)

    鹼明膠化反應

    或者合併上述處理

    這些處理方法能夠當作澱粉的分類基礎

  • 1 0 年前

    Modified Starches 是修飾澱粉

  • 匿名使用者
    2 0 年前

    Modified Starches. The Food Chemical Codex of the National Academy of Sciences defines modified food starches as products of the treatment of amy of several grain or root based native starches(e.g.,corn,sorghum,wheat,potato,tapioca,sago) with small amounts of certain chemical agents that modify the physical characteristics of the native starches to produse desirable properties .

    Starch is chemically modified by mild degradation reactions or by reactions between the hydroxyl groups of the native starch and the reactant selected . One or more of the following processes are used: mild oxidation (bleaching), moderate oxidation , acid depolymerization , monofunctional esterification , polyfunctional esterification , (crosslinking) , alkaline gelatinization , and certain combinations of there treatments . These methods of preparation can be used as a basis for classifying the starches thus produsced .

    修改澱粉。 食品國家科學院的化學抄本確定修改的食品澱粉作為處理幾顆穀類或者基于根的本地澱粉的amy的產品(例如, 穀物, 高梁, 小麥, 馬鈴薯, 木薯澱粉, 用把本地澱粉的生理特徵修改成produse 合乎需要的特性的少量一定試劑西米)。

    澱粉由溫和的墮落回應或者透過在hydroxyl許多本地澱粉之間的回應被化學修改,回應物選擇。 一個或多個下列過程被使用︰ 溫和的氧化(變白), 適度的氧化,酸depolymerization,monofunctional esterification,polyfunctional esterification,(crosslinking),鹼的gelatinization 和那裡處理方法的某些結合。 這些準備的方法能被用作適合分類澱粉因此produsced的一基礎。

還有問題?馬上發問,尋求解答。