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The Hardness of Glutinous Rice Cake, Gelatinization and Urea Disintegration in Waxy Rice
Gelatinization Hardness of glutinous rice cake Rapid visco analyser Ripening temperature Urea disintegration
2009/7/8
The gelatinization of characteristics measured with a rapid visco analyser (RVA) and urea disintegration were examined for the present waxy rice cultivars and the breeding lines to improve various pr...
CIMMYT普通小麦品系Waxy蛋白类型及淀粉糊化特性研究
普通小麦 Wx蛋白亚基 RVA 淀粉糊化特性
2008/2/21
将来自CIMMYT第35届IBWSN和第20届SAWSN国际鉴定圃的488份品系于2003年种植在内蒙古临河，对其Wx蛋白亚基组成和淀粉糊化特性进行了研究。利用单向SDS-PAGE鉴定出191份Wx-B1蛋白亚基缺失和28份和Wx-D1蛋白亚基缺失品系。除峰值时间外，其余淀粉糊化特性参数在品系间都有较大变异，与中国春小麦相比，CIMMYT小麦表现峰值黏度、低谷黏度、最终黏度高，稀澥值和反弹值大，峰...