籼稻背景下导入Wx in等位基因改良稻米食味和理化品质

杨勇,陆彦,郭淑青,石仲慧,赵杰,范晓磊,李钱峰,刘巧泉,张昌泉

Improvement of rice eating quality and physicochemical properties by introgression of Wx in allele in indica varieties

Yong YANG,Yan LU,Shu-Qing GUO,Zhong-Hui SHI,Jie ZHAO,Xiao-Lei FAN,Qian-Feng LI,Qiao-Quan LIU,Chang-Quan ZHANG

表4 不同近等基因系稻米米粉热糊化参数

Table 4 Thermal properties of rice flours from different near-isogenic lines

品系 Line 起始温度 T0 (°C) 峰值温度 Tp (°C) 终止温度 Tc (°C) 热焓值 ΔH (J G-1) 3611(Wxa) 62.89±0.21 c 67.68±0.62 c 76.54±0.31 c 6.39±0.30 c NIL(Wxin) 63.57±0.12 b 69.53±0.70 b 77.02±0.07 b 8.01±0.10 b NIL(Wxb) 64.86±0.41 a 71.33±0.60 a 77.91±0.46 a 8.53±0.11 a