As available P, K, Si increased, the amylose content of rice increased, too.
有效磷、钾、硅含量的提高还可增加直链淀粉含量。
It can decrease amylose content of rice that organic fertilizer coordinate using fertilizer.
有机肥与化肥配合施用可降低稻米的直链淀粉含量。
Protein content in Shuiludaol and amylose content in Dongnong 416 were highest in varieties tested.
在供试品种当中，水陆稻1号的蛋白质含量、东农416的直链淀粉含量分别为最高。
The improvement goal for starch properties in Chinese wheat varieties is to lower the amylose content.
改良我国小麦淀粉的主要目标是降低直链淀粉含量。
Amylose content measured with enzymology was 7.8 and 11.2% for amaranth and quinoa starch respectively.
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 % ；
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
直链淀粉含量为中等水平的后代具有较好的食味品质。
Results show as follows: Amylose content gradually decreases from the inner part to the outer part of a wheat endosperm.
研究结果表明，小麦胚乳中，越接近皮层的部位，直链淀粉含量越低；越接近麦心的部位直链淀粉含量越高。
Under suitable density condition, protein content increased and amylose content, head rice rate and chalk grain decreased.
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。
The amylose content was not related to the callus induced percentage, growth rate or green plantlet redifferentiation percentage.
直链淀粉的含量与愈伤组织诱导率、生长速率、绿苗分化率的相关均未达到显著水平。
The correlation analyses indicated that AWRC and relative amylose content were significantly influenced by environments and cultivars.
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；
With the reduction of water consumption, the amylose content of rice grain decreases, but the gel consistency and protein content increase.
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。
The increase of ratio of sugar to nitrogen may significantly lead to the decline of brown rice thickness, 1000-grain weight and amylose content.
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。
Cross parents with negative combining ability should be selected such as Shangyu 397, Fuji Light and Dongnong 419 when developing low amylose content rice.
代配合力效应负向明显的是上育397、富士光和东农419，可作为选育低直链淀粉含量为育种目标的理想亲本。
The results showed that: Chalky trait, amylose content, milled rice recovery and grain length was seldom reached the first class of national rice standard.
结果表明，垩白性状、直链淀粉含量、精米率、粒长的国家一级达标率极低；
There were significant negative correlations of the amylose content and ratio of amylose content to amylopectin content with the main viscosity parameters.
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。
The method of half-grain was applied in determining amylose content of F1 segregating generation and in studying of amylose accumulation of different types.
用半粒法测定不同组合F1植株所结籽粒直链淀粉的含量，对不同类型小麦在灌浆期直链淀粉含量的动态积累进行了研究。
Alleles of both major genes with increasing effects show incomplete dominance with the degree of dominance 0.67 for plant height and 0.32 for amylose content.
两对主基因的增值基因均表现不完全显性，高杆基因对半矮杆基因的显性度估计为0.67，高直链淀粉含量基因对低直链淀粉含量基因估计为0.32。
Results showed that the characters with high heritability are amylose content, seed shape, seed longness, chalkiness rate, brown rice rate and milled rice rate.
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。
Thus, breeding indica varieties or hybrid parents with intermediate or lower amylose content becomes one of the most important objects in rice genetic breeding.
培育中等或略微偏低直链淀粉含量的籼稻新品种或杂交稻亲本已成为水稻遗传育种的最重要目标之一。
Using analysis method of the single grain milled rice amylose content, it has been carried out for the genetic studies of amylose content in 5 hybrid rice combinations.
本文采用单粒稻米作直链淀粉含量分析，研究了5个杂交组合稻米直链淀粉含量的遗传。
The Angle of the 2nd leaf from top, single panicle weight and amylose content, grain length played an important role in plant type and rice quality system, respectively.
倒2叶基角、单穗重在株型性状体系中起重要作用；直链淀粉含量及粒长在米质性状体系中起重要作用。
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.
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 phenetic correlation analysis and conditional trait analysis between chalkiness and amylose content showed that these two quantitative traits were positively correlated.
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。
Eating qualities of starch silk such as gelatinization degrees and losing rates of vermicelli were lineraly correlated with the change of the water-insoluble amylose content.
不溶性直链淀粉含量的增加导致粉丝的糊化度下降，溶出率增加，食用品质下降。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
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。
Rice with intermediate amylose content that cook tender but not sticky is generally preferred, although consumers' preferences in the habit of eating rice vary in various areas.
尽管各地稻米食用习惯有所差异，软而不粘的中等直链淀粉含量品种均为消费者所喜爱。
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.
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.
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。
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