有机肥与化肥配合施用可降低稻米的直链淀粉含量。
It can decrease amylose content of rice that organic fertilizer coordinate using fertilizer.
结果表明，菱角淀粉的直链淀粉含量为15.76%；
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.
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。
Protein content in Shuiludaol and amylose content in Dongnong 416 were highest in varieties tested.
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);
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
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.
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.
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.
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.
目的：研究了不同直链淀粉含量的玉米淀粉对大鼠肠道发酵产物的影响。
Objective: To study the effects of amylose levels in corn starch on intestinal fermentation of rats.
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.
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。
Cross parents with negative combining ability should be selected such as Shangyu 397, Fuji Light and Dongnong 419 when developing low amylose content rice.
改良我国小麦淀粉的主要目标是降低直链淀粉含量。
The improvement goal for starch properties in Chinese wheat varieties is to lower the amylose content.
直链淀粉含量为中等水平的后代具有较好的食味品质。
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
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.
少数组合还存在直链淀粉含量偏低的问题。
The low amylose content in some combinations was also a big problem.
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.
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。
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.
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；
The results showed that: Chalky trait, amylose content, milled rice recovery and grain length was seldom reached the first class of national rice standard.
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。
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.
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.
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。
Thus, breeding indica varieties or hybrid parents with intermediate or lower amylose content becomes one of the most important objects in rice genetic breeding.
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。
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.
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。
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。
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.
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