山西小麦淀粉特性分析  

Analysis of Starch Properties in Shanxi Wheat

作　　者：王海萍[1] 师凤华[2] 唐朝晖[1] 刘少翔[1] 张兰萍[1] 逯成芳[1] 刘广田[2] 

机构地区：[1]山西大学生物工程学院,山西太原030006 [2]中国农业大学农学与生物技术学院,北京100094

出　　处：《山西农业科学》2007年第2期31-33,共3页Journal of Shanxi Agricultural Sciences

基　　金：山西省科技攻关项目(041003-2);山西省农科院高新技术项目(YGX0401)

摘　　要：对100份山西小麦品种(系)的直链淀粉含量、支链淀粉含量、膨胀势和RVA参数进行了测定,并对各品质性状进行了相关性分析,以期为山西优质面条小麦品种的选育提供借鉴。The amylose content, amylopoctin content, swelling power and RVA properties of 100 wheat varieties from Shanxi province were measured, and the correlation analysis of each quality properties were also carried out. Thus the reference for breeding of Shanxi noodle wheat varieties with good quality was provieded.

关 键 词：普通小麦 直链淀粉 膨胀势 RVA特性 

分 类 号：S512.103.3[农业科学—作物学]