水稻稻米淀粉的组成、结构与积累是稻米品质与产量的决定因素。
The quality of rice grain is characterized by the component, structure and accumulation of starch.
以武香粳14和武粳15为材料，研究了不同地力水平下施氮量对稻米淀粉rva谱特性的影响。
By using rice varieties Wuxiangjing 14 and Wujing 15 as materials, the effects of nitrogen application on RVA profile characters under different soil fertility levels were studied.
以不同类型稻米为原料，用旋转粘度仪研究较稀浓度淀粉糊的老化动力学，以预测和控制稻米淀粉糊老化。
The retrogradation kinetics property of rice starch paste derived from indica rice, japonica rice and glutinous rice was studied using a rotary rheometer.
结果表明：不同品质的稻米均有其固定的淀粉粒形态。杂交稻米淀粉粒的形态因双亲米质的优劣而具有明显差异。
It was shown that there was distinct difference of morphological characters in both complex starch grain and single starch grain of endosperm between the well and poorly qualified rice.
稻米食用品质在很大程度上与稻米胚乳中淀粉的组成，即直链淀粉与支链淀粉的比例有关。
The endosperm starch granule that relating to proportion of amylase to amylopectin composes eating quality of rice in great degree.
由粘度速测仪测得的淀粉粘滞性是反映稻米食味品质优劣的一个重要标准。
In rice quality improvement programs, starch pasting viscosity, which can be measured by the Rapid visco Analyzer (RVA), serves as an important index in estimating the eating quality of rice.
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.
对稻米支链淀粉的流变学特性和数学模型进行研究，以掌握其流动规律及摩尔质量对流动特性的影响。
The rheological properties and their mathematical models of rice amylopectin were studied to understand the flow regular and the influences of the molecular properties on the flow character.
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.
研究还表明：灌浆前期的温度状况与稻米直链淀粉累积的关系较为密切。
The smaller the difference of the air temperature and the optimum air temperature at the filling stage is, the more amylose accumulates.
摘要白米淀粉糊黏度测定值是稻米食用与加工品质非常重要之介量，属胚乳性状。
Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm.
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.
淀粉是稻米的最重要组成成分，占胚乳干重的70 - 90%，因此淀粉的组成与结构是决定稻米品质的重要因素。
Starch is the main storage component in rice endosperm, and accounts for about 70 ~ 90 percentage of the dry weight of grain.
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.
淀粉是稻米的最重要组成成分，占胚乳干重的85%以上，因此淀粉的组成与结构是决定稻米品质的最重要因素。
Starch is the main storage component in rice endosperm, and accounts for about 85 percent of the dry weight of grain.
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.
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.
综合考虑供试品种(系)的产量水平、食味品质及其稳定性，银光和云粳20号可作为改良稻米食味品质(特别是降低直链淀粉含量)及其稳定性的亲本。
In view of grain yield, eating quality and its stability, Yinguang and Yunjing 20 could be applied as parents to improve eating quality (especially in low amylose content breeding) and its stability.
马铃薯及稻米是富淀粉质的食物。
马铃薯及稻米是富淀粉质的食物。
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