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本文对我省当前推广的主要粘、糯品种及孝感市农科所近年有成的早籼型粘糯品系作了品质和淀粉酶同工酶的分析。结果表明:(1)粘、糯品质主要表现在直链淀粉含量,米胶稠性、胶化温度、米饭膨胀性不同.(2)直链淀粉、胶化温度在一定范围内与米饭伸延性、发饭率呈正相关;胶稠度在一定范围内与米饭膨胀性呈负相关;总淀粉与蛋白质有互为消长趋势。(3)萌发时胚乳淀粉酶同工酶:Amy—Ⅲ带:粘稻多数品种表现为暗带,而糯稻多数品种表现为窄红带.Amy-Ⅳ带:糯比粘表现较红的颜色。红色的深浅与直链淀粉含量有负相关趋势。
This paper analyzes the quality and amylase isoenzyme of the main sticky and waxy varieties currently promoted in our province and the early indica type sticky glutinous lines made in recent years by the Agricultural Science Institute of Xiaogan City. The results showed that: (1) The sticky and waxy qualities were mainly manifested in the following aspects: amylose content, micelle viscosity, gelatinization temperature and rice swell. (2) Amylose and gelatinization temperature were consistent with rice extensibility , Rice yield was positively correlated; gel consistency was negatively correlated with rice swell within a certain range; total starch and protein had a trend of mutual growth and decline. (3) Endosperm Amylase Isoenzymes: Amy-Ⅲ band: Most rice varieties showed dark bands, while most varieties of glutinous rice showed narrow red bands, while Amy-Ⅳ bands showed more reddish colors than waxy ones. Red shades and amylose content have a negative correlation trend.