淀粉: 主要有小麦淀粉 、 马铃薯淀粉或木薯淀粉.

Starch: Mainly wheat starch, <em>potato</em> <em>starch</em>, or tapioca starch.

蜡质马铃薯淀粉的胀润度及淀粉糊的透明度均高于普通马铃薯的淀粉，远远高于木薯淀粉及蜡质玉米淀粉。

The swelling volume of waxy <em>potato</em> <em>starch</em> is higher than that of normal <em>potato</em> <em>starch</em> and much higher than that of tapioca and waxy corn starches.

马铃薯淀粉采取与玉米淀粉相同的处理后，也可得到B型和A型马铃薯淀粉微晶。

A- and B-type crystallite of <em>potato</em> <em>starch</em> come into being by taking the same method as maize starch.

以马铃薯淀粉为主要原料，通过制膜机制成了具有一定机械强度的可食性淀粉膜。

The edible starch films with some intensity is made of <em>potato</em> <em>starch</em> by film machine.

结果表明：蜡质马铃薯淀粉的颗粒形状与普通马铃薯淀粉相似， 晶体结构为B型。

The results showed that the shape was similar to <em>potato</em> <em>starch</em> granule and x-ray pattern was B.

主要研究淀粉及变性淀粉对面条品质的影响。试验表明：添加5%的马铃薯淀粉，对面条的品质有较好的影响。

This paper studied the influence of starch and modified starch on noodle quality. The results showed that 5% <em>potato</em> <em>starch</em> had better effects on noodles.

并与马铃薯淀粉和玉米淀粉进行了对比.

Comparisons were made with corn and <em>potato</em> <em>starch</em>es.

讨论了超细粉碎马铃薯淀粉颗粒粒径对淀粉糊黏度及弹性的影响.

The effect of extra - micronization on the viscosity and elasticity of <em>potato</em> <em>starch</em> paste was studied.

研究微波辐射前后马铃薯淀粉物化性质的变化。

The change of physicochemical properties of <em>potato</em> <em>starch</em>es was studied after microwave radiation.

本文综述了近期通过生物技术手段开发马铃薯淀粉渣的高附加值产品及其工艺的研究进展。

This article reviews the recent research progress on the development of value-added products and techniques of <em>potato</em> <em>starch</em> residue by biotechnological means.