amylose

简明释义

英[ˈæmɪˌləʊz]美[æmɪˌloʊs]

n. 直链淀粉；淀粉醣

英英释义

单词用法

同义词

反义词

例句

1.The content of aloe amylose was determined by spectrophotometric method.

用分光光度法测定芦荟多糖的含量。

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

以馒头粉、面条粉、面包粉为材料，研究了其淀粉、直链淀粉、戊聚糖及粗脂肪含量。

3.When using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.

用糊化后的淀粉进行接枝共聚反应时，最终制得产物的吸水率较高，并部分地依赖淀粉中直链和支链淀粉的含量。

4.There were high heritability in both the amylose contents and the swelling power.

直链淀粉含量和膨胀势两性状均具有较高的遗传力。

5.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。

6.First, amylose was selected as chiral selector and the enantiomeric separation of citalopram enantiomers was achieved successfully.

首先以可溶性淀粉这种多糖作为手性选择剂，成功实现了西酞普兰对映体的手性分离。

7.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.

直链淀粉和支链淀粉共同存在时会产生较强的相互作用，导致其混合淀粉的结晶速度的下降。

8.The digestibility of amylose is lower than that of amylopectin.

直链淀粉的消化率低于支链淀粉。

9.Researchers are studying the role of amylose in human nutrition.

研究人员正在研究直链淀粉在人类营养中的作用。

10.Amylose has a helical structure that can form complexes with iodine.

直链淀粉具有螺旋结构，可以与碘形成复合物。

11.The percentage of amylose in rice affects its cooking properties.

大米中直链淀粉的百分比影响其烹饪特性。

12.In plants, starch consists mainly of two components: amylose and amylopectin.

在植物中，淀粉主要由两种成分组成：直链淀粉和支链淀粉。

作文

In the world of biochemistry, the study of carbohydrates is crucial for understanding various biological processes. One important type of carbohydrate is starch, which is a polysaccharide made up of glucose units. Starch can be further divided into two components: amylose and amylopectin. Among these, amylose (直链淀粉) plays a significant role in the structure and function of starch. This essay will explore the properties, functions, and importance of amylose (直链淀粉) in both plants and human nutrition.Amylose (直链淀粉) is composed of long, unbranched chains of glucose molecules connected by α-1,4-glycosidic bonds. The linear structure of amylose (直链淀粉) allows it to form helical structures, which can trap iodine molecules and give a characteristic blue color in iodine tests. This property is often used in laboratories to identify the presence of starch in food samples. The proportion of amylose (直链淀粉) in starch varies among different plant species, typically ranging from 20% to 30%. The higher the amylose (直链淀粉) content, the more resistant the starch is to digestion, which can have important implications for human health.The resistance of amylose (直链淀粉) to enzymatic breakdown in the human digestive system means that it can serve as a source of dietary fiber. This type of fiber is beneficial for maintaining gut health, as it promotes regular bowel movements and supports the growth of beneficial gut bacteria. Additionally, foods high in amylose (直链淀粉) may have a lower glycemic index compared to those rich in amylopectin, making them a better choice for individuals managing diabetes or those looking to maintain stable blood sugar levels.In plants, amylose (直链淀粉) serves as an energy reserve. During photosynthesis, plants convert sunlight into chemical energy, storing it in the form of glucose. Some of this glucose is polymerized to form amylose (直链淀粉), which can later be broken down into glucose when the plant needs energy. The ability of plants to synthesize and store amylose (直链淀粉) is essential for their growth and survival, especially during periods of low light or unfavorable conditions.Furthermore, the ratio of amylose (直链淀粉) to amylopectin in starch affects its culinary properties. For example, rice varieties with high amylose (直链淀粉) content tend to be less sticky when cooked, making them ideal for dishes like fried rice. On the other hand, low amylose (直链淀粉) rice varieties are stickier, which is preferred in sushi and other Asian cuisines.In conclusion, amylose (直链淀粉) is a vital component of starch that has significant implications for both plant biology and human nutrition. Its unique structural properties contribute to its functionality as a source of dietary fiber and an energy reserve in plants. Understanding the role of amylose (直链淀粉) can help us appreciate the complexity of carbohydrates and their importance in our diets. As research continues to uncover the nuances of carbohydrate metabolism, amylose (直链淀粉) will undoubtedly remain a topic of interest for scientists and health professionals alike.

在生物化学的世界中，研究碳水化合物对理解各种生物过程至关重要。一种重要的碳水化合物是淀粉，它是一种由葡萄糖单元组成的多糖。淀粉可以进一步分为两个组成部分：直链淀粉和支链淀粉。在这些成分中，直链淀粉在淀粉的结构和功能中起着重要作用。本文将探讨直链淀粉的性质、功能及其在植物和人类营养中的重要性。直链淀粉由通过α-1,4-糖苷键连接的长链葡萄糖分子组成。直链淀粉的线性结构使其能够形成螺旋结构，这可以捕获碘分子并在碘测试中呈现特征性蓝色。这一特性通常用于实验室中识别食物样本中淀粉的存在。不同植物种类中直链淀粉的比例各不相同，通常在20%到30%之间。直链淀粉含量越高，淀粉对消化的抵抗力越强，这对人类健康可能具有重要意义。直链淀粉对人类消化系统的酶降解的抵抗力意味着它可以作为膳食纤维的来源。这种类型的纤维对维持肠道健康是有益的，因为它促进规律的排便并支持有益肠道细菌的生长。此外，富含直链淀粉的食物可能比富含支链淀粉的食物具有更低的血糖指数，这使得它们成为管理糖尿病或希望维持稳定血糖水平的个体的更好选择。在植物中，直链淀粉作为能量储备。在光合作用过程中，植物将阳光转化为化学能，以葡萄糖的形式储存。一些葡萄糖被聚合形成直链淀粉，当植物需要能量时可以被分解为葡萄糖。植物合成和储存直链淀粉的能力对它们的生长和生存至关重要，尤其是在光照不足或环境条件不利的时期。此外，淀粉中直链淀粉与支链淀粉的比例影响其烹饪特性。例如，含有高直链淀粉的米种在烹饪时往往不那么粘，适合用于炒饭等菜肴。而低直链淀粉的米种则更粘，更适合用于寿司和其他亚洲菜肴。总之，直链淀粉是淀粉的重要组成部分，对植物生物学和人类营养具有重要意义。其独特的结构特性使其作为膳食纤维和植物能量储备的功能得以实现。理解直链淀粉的作用可以帮助我们欣赏碳水化合物的复杂性及其在饮食中的重要性。随着研究不断揭示碳水化合物代谢的细微差别，直链淀粉无疑将继续成为科学家和健康专业人士关注的话题。