Correlation analysis between major nutritional components and resistant starch content in wheat  

小麦抗性淀粉与主要营养成分的相关性研究(英文)

作　　者：张志转[1] 陈多璞[1] 吴殿星[2] 

机构地区：[1]安徽农业大学农学院,安徽合肥230036 [2]浙江大学核农所IAEA合作中心,浙江杭州310029

出　　处：《Agricultural Science & Technology》2007年第2期2-7,共6页农业科学与技术（英文版）

摘　　要：With 94 spring wheat cultivars as experimental materials, the correlations between the content of resistant starch （RS） in uncooked flour and cooked flour, and the apparent amylose content （AAC）, protein, lipid were investigated. The results showed that RS contents in both the uncooked flour and cooked flour assumed significantly positive correlation with AAC, and significantly negative cor- relation with protein content; and they were proved to be not significantly correlated with lipid content. RS content in uncooked flour was significantly correlated with that in cooked flour. These results provided references for the genetic improvement of wheat cultivars.以全国94个春小麦品种为材料,研究小麦表观直链淀粉含量(AAC)、蛋白质、脂肪与生面粉和熟面粉抗性淀粉(RS)含量的相关性。结果表明,AAC与生面粉和熟面粉RS含量均呈极显著正相关;蛋白质含量与生面粉RS含量呈极显著负相关;脂肪含量与生面粉和熟面粉RS含量均相关不显著;生面粉与熟面粉RS含量呈极显著正相关。

关 键 词：apparent amylose content PROTEIN LIPID resistant starch CORRELATION 

分 类 号：S512.1[农业科学—作物学]