Supporting Branch Starch (SBS) is a type of modified starch that has gained attention for its unique properties. SBS, also known as amylopectin, is a highly branched starch that offers improved stability, clarity, and texture in various food and non-food applications. In this comprehensive collection of English short sentences and example usage, readers can explore the diverse ways in which SBS and amylopectin are utilized in different contexts. From the food industry to the pharmaceutical sector, this compilation provides a wide range of practical examples, showcasing the versatility and adaptability of SBS and amylopectin. Whether it"s enhancing the texture of a dessert or improving the solubility of a beverage, these sentences offer insights into the multifaceted role of supporting branch starch and amylopectin in modern industries.
支链淀粉,amylopectin
1)amylopectin[英][,?m?l?u"pektin][美][,?m?lo"p?kt?n]支链淀粉
1.Preparation ofamylopectin modified dipyridamole liposome and its tissue distribution in mice;支链淀粉修饰双嘧达莫脂质体的制备及其在小鼠体内的组织分布
2.Determination of content of starch, amylose, andamylopectin of different varieties of potato;不同品种马铃薯淀粉及其直链淀粉、支链淀粉含量的测定
3.Study on Rheological Properties of Rice Amylopectin;稻米支链淀粉的流变学特性
英文短句/例句
1.Research Progress of Compatibility of Amylose and Amylopectin Mixtures直链淀粉与支链淀粉相容性研究进展
2.Extraction of Pueraria Lobata starch and determination of amylose and amylopectin by aual-wavelength spectrophotometry葛根淀粉提取及直链、支链淀粉的双波长测定
3.Amylopectin The water-insoluble fraction of STARCHA. It is a branching polymer of glucose units.支链淀粉：用热水溶解淀粉时，不溶解的那部分淀粉，称为支链淀粉，它具有许多分枝。
4.QTL Mapping for Total Starch, Amylopectin and Amino Acid Content in Milled Rice (Oryza Sativa L.)稻米总淀粉、支链淀粉及氨基酸含量的QTL定位
5.Fig.1 Cluster model of amylopectin structure. Solid line indicate glucan chains.图1支链淀粉结构的模型。实线表示葡萄糖链.
6.The accumulation rate of amylose, amylopectin, total starch in weak grains all reached peaks on 20-25th DAA.弱势粒直链淀粉、支链淀粉、总淀粉积累速率均在花后20～25天达到峰值。
7.Optimization of process for beta-amylase on Anti-retrogradation of glutinous rice amylopectin by response surface methodology响应面法优化β-淀粉酶抑制糯米支链淀粉回生工艺的研究
8.Examples of homoglycans are cellulose and starch amylose, which are linear and starch amylopectin, which is branched.同聚糖的例子是纤维素和直链淀粉(即直链的)和支链淀粉(即有分枝的)。
9.Fig.3 A model for the biosynthesis of amylopectin cluster in rice endosperm.图3水稻胚乳支链淀粉簇合成模型示意图。
10.The Interaction of Maize Amylopectin with Sugars in Aqueous Solution;玉米支链淀粉与小分子糖在水中的相互作用
11.Study on Separation of Arrowhead Amylopectin and Its Molecular Structure慈菇支链淀粉的分离纯化及其分子结构研究
12.Preparation and Application of Bonded Amylose and Amylopectin Chiral Stationary Phases for Separation of Enantiomers键合型直链和支链淀粉手性固定相的制备及手性拆分
13.Determination of Amylose and Amylopectin in Wheat and Wheat Malt by Dual-Wavelength Spectrophotometry双波长法测定小麦及小麦芽中直链、支链淀粉含量
14.Genetic Diversity of Isozyme of Starch Branching Enzyme and the Effects on the Activity and Amylopectin Content in Wheat Grain;小麦淀粉分支酶同工酶遗传多样性及对酶活性和支链淀粉含量的影响
15.The Effects of Allelic Alteration of Genes Responsible for Amylopectin Synthesis on Starch Physicochemical Properties in Rice (Oryza Sativa L.);支链淀粉合成相关基因等位基因间的差异对稻米淀粉理化特性的影响
16.Studies on the Effects of Different Dietary Amylose and Amylopectin Ratio on the Performance and Its Related Mechanism in Yellow Broilers;直/支链淀粉比对黄羽肉鸡生长影响及部分相关机理研究
17.Preparation of Amylopection Grafted Copolymers Modified with Amino Acid and Their Antimicrobial Activities;氨基酸改性支链淀粉接枝共聚物的制备及其抗菌性的研究
18.Study on Heterotic Groups and Patterns of High Amylopectin Maize高支链淀粉玉米的杂种优势群和杂种优势模式研究
相关短句/例句
amylopectase支链淀粉酶
1.A bacteria-producingamylopectase was isolated from soil and identified to be Bacillus sp.从淀粉加工厂附近的土壤中分离出一株产耐热、嗜碱性支链淀粉酶的菌株 ,初步鉴定为嗜碱芽孢杆菌 SX- 12 。
3)Amylose and amylopectin starch直、支链淀粉
4)high amylopectin starch高支链淀粉
5)rice amylopectoin大米支链淀粉
6)potato amylopectin马铃薯支链淀粉
延伸阅读
支链淀粉分子式：CAS号：性质：又称胶淀粉，淀粉精。为组成天然淀粉的两种主要高分子碳水化合物(支链淀粉和直链淀粉)之一。作为一种葡萄糖的聚合物除由α-1,4糖苷键联结葡萄糖而成直链外，还有以α-1,6糖苷键联结葡萄糖而成很多分支支链，分子呈树枝状。聚合度，即葡萄糖单位数目，约在1000～3000 000，形成不同大小的分子，其分子量即为聚合度与葡萄糖单位分子量162的乘积。支链淀粉构成天然淀粉的白色颗粒，以其不同于直链淀粉的性质影响天然淀粉的性质及相关的应用。如支链淀粉具有较高的黏性，“凝沉”(retrogradation)倾向较弱，比较稳定，不易“老化”、“回生”。β-淀粉酶只能消化其约50％。淀粉与碘反应呈红色。它存在于几乎所有源于粮谷类、薯类等农作物的天然淀粉中，约为淀粉的75％～80％。一些黏性的糯米、黏玉米中，则几乎全部为支链淀粉。
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