随糖氮比的提高，糙米厚、千粒重和直链淀粉含量将显著降低。
The increase of ratio of sugar to nitrogen may significantly lead to the decline of brown rice thickness, 1000-grain weight and amylose content.
在适宜密度条件下蛋白质含量较高，垩白率和直链淀粉含量较低。
Under suitable density condition, protein content increased and amylose content, head rice rate and chalk grain decreased.
垩白、整精米率和直链淀粉含量是籼稻品质改良的重点，垩白和整精米率是粳稻品质改良的重点。
Reducing chalky grain and increasing head rice rate were important in japonica rice quality improvement. (3) The quality of indica hybrid rice was improved significantly.
互作位点对直链淀粉和蛋白质含量的联合贡献率在正常水分条件下分别为66.74％。
The accumulated contribution of digenic epistasis on AC and PC were 66.74%, 57.49% under non-stress condition.
直链淀粉含量和膨胀势两性状均具有较高的遗传力。
There were high heritability in both the amylose contents and the swelling power.
近红外透射光谱技术可以简单、快速而准确地预测水稻中直链淀粉和蛋白质含量，对水稻品质分析具有重要意义。
Near infrared transmittance spectroscopy is able to predict the amylose and protein content of rice simply, quickly and relatively correctly. Such information is useful in rice quality analysis.
结果表明：广义遗传力较高的性状有直链淀粉含量、粒形、粒长、垩白米率、糙米率和精米率。
Results showed that the characters with high heritability are amylose content, seed shape, seed longness, chalkiness rate, brown rice rate and milled rice rate.
AWRC和直链淀粉相对含量既受品种差别的影响又受环境的影响；
The correlation analyses indicated that AWRC and relative amylose content were significantly influenced by environments and cultivars.
对甘肃省主要种植马铃薯品种的淀粉含量以及淀粉中直链淀粉和支链淀粉的比例进行了定量分析与比较。
The contents of starch, amylopectin, and amylose of main varieties of potato cultivated in Gansu province is determined quantitatively and compared with each other.
随着稻田耗水量的减少，稻粒的直链淀粉含量降低，而胶稠度和蛋白质含量提高。
With the reduction of water consumption, the amylose content of rice grain decreases, but the gel consistency and protein content increase.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
由试验结果可见用糙米粉代替精米粉测定直链淀粉含量作为早代单株材料的鉴定和选择依据是可行的。
The method is feasible of testing amylose content with the brown rice flour, and it can be used to test amylose content of the early generation individual plant material.
干旱处理提高直链淀粉积累速率和蛋白质含量，而渍水使其降低。
Drought increased amylose accumulating rate and protein content while waterlogging reduced them.
糯性小麦淀粉因不含直链淀粉或直链淀粉含量很低，所以在食品工业和非食品工业上有重要应用价值。
Because the waxy wheat starch doesn't contain amylose or contains very lower level of amylose, it will have an important practical value in both food and non-food industry.
研究了不同氮肥用量、氮肥种类及施肥方法对粳稻直链淀粉含量和蛋白质含量的影响。
The factors including different content of nitrogenous fertilizer used- varieties of nitrogenous fertilizer and methods of fertilizing that influence the content of amylose and protein are studied.
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。
When using gelatinized starch as substrate, the absorbency of final starch was high, and partially effected by amylose and amylopectin in starch.
淀粉含量、直链淀粉含量和淀粉直支值与主要粘度参数间均存在负相关，淀粉直支值与主要粘度参数间负相关性较高。
There were significant negative correlations of the amylose content and ratio of amylose content to amylopectin content with the main viscosity parameters.
结果表明，我国多数杂交水稻的直链淀粉含量较高，胶稠度硬，糊化温度和籽粒伸长率中等；
The results indicated that most of the Indica hybrids had high amylose content (AC), hard gel consistency (GC), intermediate gelatinization temperature (GT), and medium grain elongation (GE);
通过对稻米垩白与直链淀粉含量的表型相关分析和条件性状分析表明，稻米垩白与直链淀粉含量间存在一定程度的正相关关系。
The phenetic correlation analysis and conditional trait analysis between chalkiness and amylose content showed that these two quantitative traits were positively correlated.
用快速黏度分析仪和质构仪分析了不同直链淀粉含量的籼稻淀粉质构性和黏滞性，结果表明，直链淀粉含量与淀粉质构性和黏滞性的相关性达显著水平。
The starch viscosity property and texture property of the rice starch with different amylose content were investigated by using a rapid visco analyzer(RVA)and a texture property analyzer.
突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。
The crude lipid, crude fiber and apparent amylose contents in the mutant were enhanced significantly compared to those in the wild type.
对群体直链淀粉含量和半粒直链淀粉含量以及半粒法和常规法进行相互比较。
The quantity of amylose was compared small group with half-grain and the method of half-grain with normal method.
蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。
The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.
酶法测得苋菜籽淀粉和昆诺阿黎籽淀粉中直链淀粉的含量分别是7.8%和1 1 .2 % ；
Amylose content measured with enzymology was 7.8 and 11.2% for amaranth and quinoa starch respectively.
筛选出总淀粉高于62.64%和支链淀粉相对含量高于93.57%的种质资源各16份、直链淀粉相对含量高于29.14%的种质资源13份。
We obtained 16, 16 and13 germplasm resources whose whole starch contents exceeded 62.64%, amylopectin relative contents exceeded 93.57% and amylose contents exceeded 29.14%, respectively.
互作位点对直链淀粉和蛋白质含量的联合贡献率在正常水分条件下分别为66.74％和57.49％，在胁迫条件下分别为48.65％和36.59％。
The accumulated contribution of digenic epistasis on AC and PC were 66.74%, 57.49% under non-stress condition and 48.65%, 36.59% under water stress condition.
互作位点对直链淀粉和蛋白质含量的联合贡献率在正常水分条件下分别为66.74％和57.49％，在胁迫条件下分别为48.65％和36.59％。
The accumulated contribution of digenic epistasis on AC and PC were 66.74%, 57.49% under non-stress condition and 48.65%, 36.59% under water stress condition.
应用推荐