英语翻译CLTSs prepared at different levels of cross-linking befo

英语翻译
CLTSs prepared at different levels of cross-linking before and after retrogradation were digested intensively under our experimental conditions.RS contents of CLTS before and after retrogradation were presented in Table 2.The content of RS formed was affected by cross-linking degree In all the CTLSs which were not retrograted,the total RS content significantly increased as cross- linking degree increased.No substantial change in RS was observed alower cross-linking levels compared with native tapioca starch,but significant increase was observed at higher cross linking levels.The reason that the RS content increased a the cross-linking degree increased was that the large number of transversal cross-linkages between polysaccharide chains could hinder enzyme degradation.Thus the highe cross-linking degree had significant influence on the RS4 formation.But for lower cross-linked starch (DC 3.70 X 10-5)the hindrance of cross-linking bonds to the enzyme hydrolysis was so slight that the RS4 content was very low and the alkaline condition during the cross-linking destroyed the double-helical ordered crystalline region,which made the decrease in RS 1 and RS2.So the total RS content of lower cross-linked starch decreased in comparison with the native starch.
After retrogradation,the RS content decreased with the increase of cross- linking degree from 3.70 X 10-5 to 1.71 X 10-Z,but at the DC of 2.27 X 10-2 the content increased Moreover,the CTLSs at lower cross-linking level had more RS than the native starch.During retrogradation optimal recrystallization of starch chains occurred,which resulted in the formation of RS31t1i.But when the degree of cross-linking increased,the crosswise bonds between the polysaccharide chains could hinder starch recrystallization,therefore inhibit the RS3 formation.For lower CTLSs,the amorphous part became more extended,and the less-ordered chains had more flexibility after cross-linking.When retrograted there were probably starch chain rearrangements,which could generate a structure favorable inducing the RS3 formation.For highe cross-linking degree (8.51 X 10-3 and 1.71 X 10-2) the double helical order was still present.This structure could become more extended when heated in water but starch granules did not recrystallize because of the hindrance of transversa cross-linkages.Thus their RS content decreased.When the cross-linking degree was too high,the starch molecule struc ture changed completely and a new disordered network struc ture formed,resulting in the starch structure more resistantto enzyme degradation.

cltss准备在不同层面交叉连接前后回生酶切intensively根据我们的实验条件.rs内容clts前后回生分别列于表2 .内容rs形成是受交叉连接度一切ctlss不被retrograted ,总rs含量显着增加,交联度增加.无重大变化rs观察alower交叉连接相比,水平与国产木薯淀粉,但增加呈较高的交联水平.理由是巴的含量增加了交联度的增加,是因为大量的横向交叉联系 由糖链可能阻碍酶降解.因此highe交叉连接度有显着影响的乙形成.但为降低交联淀粉(直流3.70 x 10-5 )阻碍交叉连接债券酶解如此轻微 认为乙含量非常低,碱性条件下在交叉连接破坏双螺旋下令晶区,使得跌幅rs 1 rs2 .因此总数rs含量较低的交联淀粉下降相比,木薯淀粉.经过回生 巴含量的增加,交联度从3.70 × 10-5到1.71 × 10 - z ,但在港警2.27 × 10-2含量的增加,此外,该ctlss低交叉连接水平有较rs比本土淀粉.在回生的最佳结晶淀粉链的发生,导致形成rs31t1i .但是,当交联度增加,横向联系,多糖链可以阻碍淀粉结晶 因此,抑制rs3形成.低ctlss ,非晶部分变得更加延长,而且较少下令链路有更多的灵活性,在交叉连接.当retrograted大概有淀粉链排,可能会产生一个架构良好,诱使rs3形成.为highe交叉连接度( 8.51 × 10-3和1.71 × 10-2 )的双螺旋秩序依然存在.本结构可以更加延长,当加热水,但淀粉颗粒不recrystallize因为阻碍 transversa的交叉联系.因此,他们rs含量下降.当交叉连接的程度实在是太高了,淀粉分子的结构完全改变,新的网络紊乱的结构,形成 造成淀粉结构更加resistantto酶降解.