稻米直链淀粉及其含量研究进展  

A review of rice amylose and its content

作　　者：明东风[1] 马均[1] 马文波[1] 许凤英[1] 孙晓辉[1] 田彦华[1] 

机构地区：[1]四川农业大学水稻研究所,温江611130

出　　处：《中国农学通报》2003年第1期68-71,149,共5页Chinese Agricultural Science Bulletin

基　　金：四川省教育厅;四川省科技厅重点资助项目

摘　　要：直链淀粉含量 (AC)是影响稻米食用品质的关键因素之一。该文综合了国内外水稻研究人员对稻米直链淀粉的研究成果 ,重点论述了直链淀粉的结构 ,理化性质 ;直链淀粉含量(AC)对稻米食味的影响 ,AC的遗传机制 ,相关性状 ,影响AC的环境因素 ,AC变化的机理 ,AC研究与测定方法进展 ,改善AC的措施以及AC研究中存在的问题。Amylose content(AC)is one of the key influential factors This article sums up research results about rice amylose of the rice research workers, discuss the structure and the physical and chemical qualities of amylose and the influence on edible taste of rice,inheritance mechanism of AC,the interrelated properties about AC,the environmental influential factors,the change mechanism of AC, the new development about research and determine methods of AC,how to improve AC, and the insufficient problems which exist in research of AC

关 键 词：稻米 直链淀粉 含量 理化性质 遗传机理 环境因素 

分 类 号：S511[农业科学—作物学]