因此，营养器官碳、氮积累与分配的差异可能是小麦籽粒蛋白质和淀粉含量差异的重要原因之一。
Therefor, the different accumulation and remobilization pattern of carbon and nitrogen in vegetative organs may be one of the major reasons for different grain protein and starch contents.
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.
经过去淀粉和蛋白质的小麦麸皮中戊聚糖含量为34.51%。
The wheat bran that have been discarded starch and protein contents 34.51% pentosans.
结果表明，新铁炮百合植株的干物率，淀粉，可溶性糖和蛋白质含量在不同生育期有不同的变化格局；
The results indicated that the dry-weight percentage, starch content, sugar content and protein content were different in different development stages.
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.
这与SC27促进土壤养分有效化，提高植株叶片中氮、蛋白质、糖和淀粉含量有关。
SC27 could improve available nutrient contents in soil and increase the contents of nitrogen, protein, sugar and starch in leaves of watermelon and balsam pear plants.
玻利安娜和西伯利亚两个品种不同等级子球的可溶性糖与可溶性蛋白质都随直径的增大表现出先升高后降低的趋势，而淀粉含量与之相反。
The soluble sugar and protein content were increased with the diameter of bulblet and then decreased which contrary to inclusion content of amylum for 'Pollyana'and 'Siberia'.
指出蛋白质、淀粉及脂质对面条品质有重要影响，酶活性、色素含量和颗粒细度也会影响面条品质。
Protein, starch and lipids have great influence on noodle quality, and the activity of enzyme, pigment content and the size of flour granule also can affect on noodle quality.
稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。
The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality.
发酵后淀粉的含量有所增加，脂肪、蛋白质和灰分的含量逐渐减少，但游离脂肪酸的含量增加。
After fermentation, starch and free fatty acid content increased, while lipid, protein and ash content in the rice decreased gradually.
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.
结果表明：重僵藕在萌发过程中还原糖、淀粉、可溶性蛋白质和水分含量均依次低于中度僵藕和正常藕；
The results showed that reducing sugar, soluble protein, starch and water contents in hard stiff lotus were successively lower than those in middle stiff lotus and CK.
结果表明：黑荆枝丫材锯屑的蛋白质、木素、戊聚糖、淀粉、磷和钙等含量均比杂木屑高，是栽培食用菌的优质培养料。
Results show that sawdust of black wattle branches which contains more protein, lignin. pentosan, starch, P and Ca etc. than the ordinary mixed sawdust is a good substrate.
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.
生姜专用腐植酸复混肥提高了生姜的可溶性糖、姜辣素含量，降低了淀粉、蛋白质和纤维素含量。
Ginger specific humic acid fertilizer significantly increased soluble sugar content, pungent compounds content, but reduced starch content protein content and fibrin content.
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.
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.
结果表明，烟叶含水率和叶绿素含量随调制进程的推进而逐渐下降，在凋萎变黄期间烟叶中淀粉、 蛋白质含量逐渐减少，总糖和游离氨基酸含量增加。
The results showed that the moisture and chlorophyll contents in tobacco leaf decreased gradually, total nitrogen content changed little, nicotine content declined slightly as the advance of curing.
食用型品种烟251和北京553可溶性糖含量高于淀粉型品种高系14，淀粉和蛋白质含量食用型品种低于淀粉型品种。
The sugar content in Y251 and B553 was higher than that in GX14. The starch and protein content, starch cultivar was higher than edible-type cultivars.
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.
粗根的淀粉、可溶性糖含量、POD活性高于细根，而蛋白质含量、游离氨基酸总量和SOD活性则变化较大。
The content of starch, sugar, and POD activity in thick roots were higher than those in thin roo…
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.
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