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.
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.
蜡质基因是编码直链淀粉合成的关键基因。
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.
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.
直链淀粉由于其独特的理化性质，是一种高附加值的玉米淀粉。
Because of its special physical and chemical properties, amylose starch is a kind of high additional value starch.
直链淀粉和支链淀粉的比值大小显著影响断奶仔猪的生产性能。
The proportion of amylose and amylopectin influenced the production performance of weaning pigs significantly.
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.
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.
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.
所有植物种子和块茎含有以直链淀粉和支链淀粉的形式存在的淀粉。
All plant seeds and tubers contain starch present in the form of amylose and amylopectin.
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.
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.
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.
弱势粒直链淀粉、支链淀粉、总淀粉积累速率均在花后20～25天达到峰值。
The accumulation rate of amylose amylopectin total starch in weak grains all reached peaks on20-25th daa .
弱势粒直链淀粉、支链淀粉、总淀粉积累速率均在花后20～25天达到峰值。
The accumulation rate of amylose, amylopectin, total starch in weak grains all reached peaks on 20-25th DAA.
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.
并建议把水稻灌浆前期的温度状况作为评价水稻直链淀粉累积气温适宜与否的指标。
It is suggested that the air temperature condition at the prefilling stage of rice can be used as an index for evaluating whether the air temperature is optimal to the amylose accumulation.
直链淀粉：用热水溶解淀粉时，可以溶解的那部分淀粉，称为直链淀粉，它不分枝。
Amylose The water-soluble fraction of STARCH. It is an unbranched bolymer of glucose units.
通过反复水洗法提取莲藕淀粉，采用络合结构法成功分离纯化直链淀粉和支链淀粉。
Starch from lotus root was separated by repeatedly water washing. With the method of complexing structure, Amylose and amylopectin had been successively separated and purified.
以馒头粉、面条粉、面包粉为材料，研究了其淀粉、直链淀粉、戊聚糖及粗脂肪含量。
Steamed bun flour, noodle flour and bread flour were used as materials for investigating their contents of starch, amylose, pentosan and lipids.
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.
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.
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.
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.
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);
直链淀粉和支链淀粉共同存在时会产生较强的相互作用，导致其混合淀粉的结晶速度的下降。
The amylose has the fastest speed both in crystal degree and microcrystal size, the next is that of amylopectin, where native starch has the slowest speed.
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.
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.
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