为了满足人民对食物适口性提高的需求,育种工作者努力改变禾谷类作物籽粒的品质。影响食物适口性的主要因子是籽粒中不同结构淀粉的配比。禾谷类作物的籽粒中含有直链和支链(?)种不同结构的淀粉。支链淀粉配比高适口性就好,反之则差。我们日常喜爱吃的黄米面、江米、香雪糯、粘高粱、糯玉米等,它们的支链淀 In order to meet the needs of the population for the increased palatability of food, breeders strive to change the quality of cereals in cereals. The main factor affecting the palatability of foodstuffs is the proportion of different structural starches in the grain. The grain of cereals contains linear and branched (?) Different types of starch. Amylopectin ratio palatability is good, otherwise poor. Our daily favorite to eat yellow rice noodles, Jiang meters, Hong Xue waxy, sticky sorghum, waxy corn, etc., their branching