稻澱粉 的英文怎麼說
中文拼音 [dàodiànfěn]
稻澱粉
英文
rice starch-
The analysis of the effect of n, p and k on amylose content
三要素對水稻直鏈澱粉含量的影響Determination of amylose in grains of rice, maize and millet
水稻玉米穀子籽粒直鏈澱粉測定法Rice - determination of amylose content
稻米直鏈澱粉含量的測定Analysis of the combining ability of amylose content in grains of rice hybrid
水稻雜種後代稻米直鏈澱粉含量的配合力分析The correlation analysis between amylose content and agronomic traits of autotetraploid rice
同源四倍體水稻直鏈澱粉含量與農藝性狀的相關性研究The changes of eating and cooking quality of indica early rice in different cropping seasons
稻米澱粉粘滯性譜特徵的表現及其遺傳However, the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness, low gel viscosity and bad mouthfeel etc. these problems were improved through regular breeding methods but it was only slightly. the main aim of this study was to modify rice starch quality by molecular biology methods
然而，在雜交稻中許多品種存在品質不優的問題，尤其是直鏈澱粉含量太高，其蒸煮品質上表現為粘性小，硬度大，口感不好等問題，採用常規育種的方法雖然取得了一些進展，但進程太慢，效果不理想。Effect of heavy metal stress on the amylase activity in germinating rice seeds
重金屬脅迫對水稻萌發種子澱粉酶活性的影響Effects of temperature during the filling period on the physicochemical and amylogram properties of rice grain
結實期溫度對稻米理化特性及澱粉譜特性的影響This paper briefly reviewed the progress of the physiological functions of functional components including resistant starch, gaba, ip, oryzanol, v ( subscript e ) and octacosanol in rice products ( such as starch, broken grain, rice bran, rice embryo and rice shell etc., and the development of products containing special functional components, which will provide the new way to develop and prepare the new functional food
摘要本文就稻穀主副產品如澱粉、碎米、米糠、米胚和稻殼等中的主要功能性成分，包括抗性澱粉、 -氨基丁酸、多磷酸肌醇、谷維素、維生素e和二十八烷醇等的生理功能及富含特定功能因子產品的開發研究進展進行了簡要綜述，以期為開發與研製新型功能食品提供思路。It is found that the quality of the same rice variety, which is related with commercial character such as the content of amylose, white belly and eating quality et al is quite different through analyzing 7 rice varieties including 4 indica and 3 japonica rice varieties produced in jiaxing and hainan rice breeding bacees
摘要經過對嘉興香米、蘇95 - 22等7個非糯水稻品種（系）海南和嘉興不同育種條件下成熟稻米品質分析，發現與稻米商品品質密切相關的同一品種的直鏈澱粉含量、外觀品質、食味等性狀嘉興和海南截然不同。Down - regulation of rice pullulanase gene expression by rna interference
干擾技術抑制水稻澱粉極限糊精酶基因表達Detailly, it was ( l ) to isolate and construct high efficiency expression vector of rice starch branching enzyme gene sbe2b and ( 2 ) to establish a high - effecient rice transformation system. total rna was extracted from maize endosperm 15dap ( days after pollination ). and cdna of sbe2b was obtained through rt - pcr. sequencing result showed that the full length cdna was 2. 4kbp, coding for 800 amino acids, with estimated mw 93kd
本研究從授粉15天左右的玉米胚乳中提取了總rna ，採用rt - pcr方法，克隆了玉米胚乳的澱粉分支酶基因sbe2b ，測序結果表明，玉米胚乳sbe2b的cdna全長為2 . 4kb ，編碼800個氨基酸，推測的氨基酸的分子量為93000d ，該序列與genbank中登錄號為af072725的玉米sbe2b的cdna序列有98的同源性，與水稻、大麥、小麥等禾本科植物的有關澱粉分支酶的dna序列都有極高的同源性。Rapid evaluation of rice cooking and palatability quality by rva profile
譜快速鑒別不同表觀直鏈澱粉含量早秈稻的澱粉粘滯特性Effects of chalkiness on cooking quality and tastiness of japonica rice
粳稻米澱粉特性與食味間的相關性分析The factors influencing rva profile of rice starch and their changes with altitudes in panxi region
水稻糯性突變對澱粉理化特性的影響It included low amylose and protein material ' s selection in early generation, low protein rice culture, purchase according to quality, paddy and brown rice choiceness and super low temperature store
包括低直鏈澱粉及蛋白質含量材料的早期篩選，低蛋白米栽培，分品質收購，稻穀精選，糙米色選，超低溫貯藏技術等。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
摘要白米澱粉糊黏度測定值是稻米食用與加工品質非常重要之介量，屬胚乳性狀。Rice - determination of amyloss content
稻米直鏈澱粉含量的測定分享友人