1·The main composition of lotus root starch is starch.
藕粉的主要成份为淀粉。
2·Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.
存放过程中淀粉糊和淀粉胶均比较稳定，结晶度仅有微小回升。
3·This paper discusses about the preparation procedure, the formula and the jelling condition of lotus root starch jelly.
叙述了以藕粉为原料，研制藕粉果冻的生产工艺技术、操作要点、配方及品质影响。
4·The granular cold-water-soluble lotus root starch in a mixture of ethanol and aqueous alkali was prepared under a normal condition.
在温和条件下，用乙醇-碱液混合体系处理藕粉，制得颗粒冷水可溶性藕粉。
5·The purity of lotus root starch and fractions has been confirmed by gel permeation chromatography and UV-Vis scans of their complex formed with iodine.
莲藕淀粉及其级分的纯度用其碘络合物的紫外可见扫描图谱与凝胶过滤色谱进行表征。
6·Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared.
对不同生长期的莲藕淀粉进行热重、莲藕及其淀粉凝胶的质构和莲藕淀粉的核磁共振的测定。
7·Starch from lotus root was separated by repeatedly water washing. With the method of complexing structure, Amylose and amylopectin had been successively separated and purified.
通过反复水洗法提取莲藕淀粉，采用络合结构法成功分离纯化直链淀粉和支链淀粉。