starch granule

简明释义

淀粉粒

英英释义

例句

1.The starch granule is essential for providing energy in many diets.

淀粉颗粒在许多饮食中提供能量是必不可少的。

2.Under a microscope, the starch granule appears as a small, round particle.

在显微镜下，淀粉颗粒看起来像一个小圆粒。

3.When heated, the starch granule absorbs water and swells.

当加热时，淀粉颗粒吸收水分并膨胀。

4.In cooking, the starch granule plays a crucial role in thickening sauces.

在烹饪中，淀粉颗粒在增稠酱汁方面起着至关重要的作用。

5.The scientist observed the size of the starch granule to determine the type of plant it came from.

科学家观察了淀粉颗粒的大小，以确定它来自哪种植物。

作文

Starch is one of the most important carbohydrates found in our diet, serving as a primary energy source for many living organisms. It is composed of numerous glucose units linked together, forming a polysaccharide that can be easily broken down by enzymes during digestion. Within the structure of starch, there exist small, granular forms known as starch granules (淀粉颗粒). These starch granules are essential for the storage of energy in plants and play a significant role in various biological processes.The formation of starch granules occurs in the chloroplasts of plant cells, where photosynthesis takes place. When plants convert sunlight into energy, they synthesize glucose, which is then stored in the form of starch granules. These granules vary in size and shape depending on the plant species. For instance, potato starch has larger and more oval-shaped starch granules, while rice starch consists of smaller, rounder granules. This diversity in structure affects how these starches behave during cooking and processing.In culinary applications, starch granules are crucial for thickening sauces, soups, and gravies. When heated in the presence of water, the starch granules absorb moisture and swell, leading to a thickening effect. This property is utilized in various recipes, making it a staple in kitchens around the world. Furthermore, the gelatinization of starch granules is a vital process in baking, where the structure contributes to the texture and mouthfeel of baked goods.Moreover, the health benefits associated with consuming starch granules cannot be overlooked. Foods rich in starch, such as whole grains, legumes, and tubers, provide essential nutrients and dietary fiber, promoting digestive health. Resistant starch, a type of starch that is not fully digested in the small intestine, acts as a prebiotic, supporting gut health by feeding beneficial bacteria.In recent years, the food industry has explored the functionality of starch granules in developing gluten-free products. As many individuals are opting for gluten-free diets, starch granules derived from alternative sources like tapioca or corn have gained popularity. These granules help mimic the texture and binding properties of gluten, allowing for the creation of palatable gluten-free bread and pastries.In conclusion, starch granules (淀粉颗粒) are not just mere components of starch; they are vital players in the culinary world and have significant implications for nutrition and health. Understanding their structure and behavior enhances our appreciation for the foods we consume and opens up new avenues for innovation in food science. As research continues to explore the potential of starch granules, we can expect to see even more exciting developments in both the kitchen and the field of nutrition.

淀粉是我们饮食中最重要的碳水化合物之一，作为许多生物体的主要能量来源。它由众多葡萄糖单位连接在一起组成，形成一种多糖，能够在消化过程中被酶轻易分解。在淀粉的结构中，存在着被称为淀粉颗粒的小颗粒状形式。这些淀粉颗粒对于植物储存能量至关重要，并在各种生物过程中发挥重要作用。淀粉颗粒的形成发生在植物细胞的叶绿体中，光合作用在此进行。当植物将阳光转化为能量时，它们合成葡萄糖，然后以淀粉颗粒的形式储存。这些颗粒的大小和形状因植物种类而异。例如，土豆淀粉具有较大且呈椭圆形的淀粉颗粒，而大米淀粉则由较小、较圆的颗粒组成。这种结构的多样性影响了这些淀粉在烹饪和加工过程中的表现。在烹饪应用中，淀粉颗粒对于浓稠酱汁、汤和肉汁至关重要。当在水的存在下加热时，淀粉颗粒会吸收水分并膨胀，从而产生浓稠效果。这一特性在各种食谱中得到利用，使其成为世界各地厨房的主食。此外，淀粉颗粒的明胶化过程在烘焙中也是至关重要的，其结构对烘焙食品的质地和口感做出了贡献。此外，消费淀粉颗粒相关的健康益处也不容忽视。富含淀粉的食物，如全谷物、豆类和块茎，提供必需的营养素和膳食纤维，促进消化健康。抗性淀粉是一种在小肠中未完全消化的淀粉，作为益生元支持肠道健康，为有益细菌提供养分。近年来，食品行业探索了淀粉颗粒在开发无麸质产品中的功能性。随着越来越多的人选择无麸质饮食，来自木薯或玉米等替代来源的淀粉颗粒逐渐受到欢迎。这些颗粒帮助模仿麸质的质感和粘合特性，使得可口的无麸质面包和糕点的制作成为可能。总之，淀粉颗粒（淀粉颗粒）不仅仅是淀粉的组成部分；它们在烹饪世界中扮演着重要角色，并对营养和健康产生重大影响。了解它们的结构和行为增强了我们对所消费食品的欣赏，并为食品科学的创新开辟了新的途径。随着研究继续探索淀粉颗粒的潜力，我们可以期待在厨房和营养领域看到更多令人兴奋的发展。