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1. Because the rice amylose content NIR model abroad is not suitable for rice at home, an amylose content NIR model for unpolished rice powder is constructed to measure the actual samples in China.

2. The purified rice amylose and amylopectins were obtained by n - butanol recrystallization method.

3. The glucose chains are unbranched in amylose and branched in amylopectin, which occur mixed in starches.

4. Main ingredients: olive, elastin, molding resin, plant amylose and silk protein hydrolysate.

5. Amylose content ( AC ) is one of the key influential factors.

6. The application of mass spectrograph to the amylose structure analysis was reviewed.

7. Objective: observing effecting of BCG amylose nucleic acid to treat bronchial asthma.

8. With the method of complexing structure, amylose and amylopectin have been successively separated and purified.

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9. The amylose has the fastest speed both in crystal degree and microcrystal size, the next is that of amylopectin, where native starch has the slowest speed.

10. The amylose content was not related to the callus induced percentage, growth rate or green plantlet redifferentiation percentage.

11. Like amylose as substrate no branch can be completely decomposed and small amount of glucose maltose.

12. Amylose The water - soluble fraction of STARCH. It is an unbranched bolymer of glucose units.

13. The average contents of starch, amylose, pentosan and lipids in noodle flour were 75.19%, 22.73%, 3.79% and 1.59% respectively with notable diversity between different noodle flours.

14. The content of amylose and protein is significantly negative correlation with it.

15. Steamed bun flour, noodle flour and bread flour were used as materials for investigating their contents of starch, amylose, pentosan and lipids.

16. Results showed that the characters with high heritability are amylose content, seed shape, seed longness, chalkiness rate, brown rice rate and milled rice rate.

17. Because the distribution of lipase is the same as that of amylose, the lipases between pylorus and foregut had much more important effection than those of stomach.

18. Estimate their agriculture characters such as kilo - grain weightiness, small section yield amylose content and so on.

19. The results indicated that mechanical activation was evidenced to cause changes of the amylose content and translucent rate, increased with increasing of mechanical activation time.

20. Methods Monoclonal antibody colloid gold method was used for detection of Chlamydia trachomatis amylose.

21. Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.

22. Both of ADPG and SBE played an important role to the changes of amylose and amylopectin content.

23. The analysis results of diallel crosses that the inheritance of amylose content was fitted to additive-dominant model, and the additive effect was slight larger than non-additive effect.

24. The decrease of total starch and the increase of amylose percent in total starch were resulted from the integrated action of SSS, GBSS and SBE.

25. Grain GBSS activity, which increased by potassium fertilization, is the enzymology basis for K enhancing grain amylose contents.

26. Some properties of the pea starch granules were studied, including microphoto, graphic form, X-ray diffraction pattern, amylose content, molecular weight distribution, solubility and swelling power.