dextrin of starch

英 [ˈdɛkstrɪn ɒv stɑːtʃ]

美 [ˈdɛkstrɪn əv stɑːrtʃ]

【化】淀粉糊精

Significant differences in the microencapsulation of algal oil were observed by using dextrin of various DE in place of modified starch.
DE值不同的麦芽糊精替代变性淀粉，对其微胶囊化有很大影响；
Dextrin Any of a class of intermediates produced by the hydrolysis of starch. Further hydrolysis eventually produces the monosaccharide glucose.
糊精：淀粉水解后的任何一类中间产物。进一步水解糊精最终能产生葡萄糖单糖。
The dry preparation conditions of white dextrin. At first, the factors which affected dry preparation of white dextrin were studied by single factor experiment, such as: the quality ratio of Hcl/ starch, moisture content, reaction temperature and reaction time.
主要试验结果如下：1、白糊精干法制备工艺的研究通过单因素试验，研究了浓盐酸加入量与淀粉质量之比、体系含水量、反应时间、反应温度对白糊精的糊精化反应的影响。
It studied the preparation of medical dextrin by half-dry process. The optimum condition are as follows: temperature 90 ℃, the concentration of acid immerging starch 0.1%, time about 4h.
采用半干法制备药用糊精，最佳条件为反应温度90℃、浸泡淀粉的酸浓度0.1%、反应时间约4h。