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一、前言稻米糊化温度是指稻米在蒸煮过程中加热吸水膨胀至不可逆时的温度。此时的淀粉粒失去双折射现象,又称双折射终点温度。稻米的糊化温度一般为55～79℃,是决定稻米品质的重要指标之一。糊化温度的直接测定既麻烦又不可靠,通常用碱消化法间接测定。优良的籼、粳米的糊化温度要求分别为中等和低等。稻米糊化温度的遗传研究在60年代初开始。Kahlon首先报导了高×低糊化温度组合的F_2籽粒糊化温度性状分离是呈双峰曲线分布的,认为高与中糊化温度的差异是由少数主基因和若干修饰基因决定的。Stansel在高×中糊化温度的F_2中只发现了亲本类型,在高×低糊
I. Introduction The gelatinization temperature of rice refers to the temperature at which rice is heated and swelled to irreversible temperature during cooking. At this point of starch particles lose birefringence, also known as the birefringence endpoint temperature. Gelatinization temperature of rice is generally 55 ~ 79 ℃, is an important indicator of the quality of rice. Direct determination of gelatinization temperature is cumbersome and unreliable, and is usually measured indirectly by alkaline digestion. Good indica, Japonica gelatinization temperature requirements were medium and low. Genetics of rice gelatinization began in the early 1960s. Kahlon first reported that the separation of the gelatinization temperature profiles of F 2 grains with a high × low gelatinization temperature profile was bimodal, and the difference between high and middle gelatinization temperatures was determined by a few major genes and several modified genes. Stansel found only the parental type in F_2 with high temperature × gelatinization temperature, which was high × low paste