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5 不同近等基因系米粉的X射线衍射和傅里叶变换红外光谱参数

Table 5 XRD and FTIR spectra parameters of rice flours from different near-isogenic lines

品系 Line 结晶度 Crystallinity (%) 峰强比值 IR ratio of 1045/1022 cm-1 3611(Wxa) 27.35±0.31 c 0.64±0.01 c NIL(Wxin) 29.17±0.28 b 0.76±0.01 b NIL(Wxb) 32.04±0.41 a 0.80±0.01 a