籼稻背景下导入Wx in等位基因改良稻米食味和理化品质
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杨勇,陆彦,郭淑青,石仲慧,赵杰,范晓磊,李钱峰,刘巧泉,张昌泉
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Improvement of rice eating quality and physicochemical properties by introgression of Wx in allele in indica varieties
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Yong YANG,Yan LU,Shu-Qing GUO,Zhong-Hui SHI,Jie ZHAO,Xiao-Lei FAN,Qian-Feng LI,Qiao-Quan LIU,Chang-Quan ZHANG
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表3 不同近等基因系稻米RVA特征值
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Table 3 Pasting properties of flours from different near-isogenic lines
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品系
Line | 峰值黏度
Peak viscosity (cP) | 热浆黏度
Hot paste
viscosity (cP) | 崩解值
Breakdown
(cP) | 冷胶黏度
Cool paste
viscosity (cP) | 回复值
Setback
(cP) | 峰值时间
Peak time
(min) | 起浆温度
Peak temperature (℃) | | 3611(Wxa) | 3143.2±35.2 b | 2607.4±27.1 a | 536.4±12.8 c | 3960.2±31.6 a | 817.6±18.6 a | 6.4±0.1 a | 70.80±1.1 b | | NIL(Wxin) | 2961.5±47.1 c | 2211.5±31.1 c | 750.6±9.3 b | 3503.4±28.7 b | 514.8±12.6 b | 6.3±0.1 a | 71.65±1.0 b | | NIL(Wxb) | 3628.5±28.3 a | 2383.3±30.4 b | 1245.7±10.5 a | 3390.3±21.5 c | -238.7±9.5 c | 6.4±0.1 a | 73.25±1.0 a |
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