[1]吕晓波,张春利,于德才,等.黑龙江省小麦淀粉含量与组成的研究初报[J].黑龙江农业科学,2003,(05):23-24.[doi:10.11942/j.issn1002-2767.2003.05.0023]
　Lü Xiao-bo,ZHANG Chun-li,YU De-cai,et al.Primary Study on the Starch Characteristics of Spring Wheat in Heilongjiang[J].HEILONGJIANG AGRICULTURAL SCIENCES,2003,(05):23-24.[doi:10.11942/j.issn1002-2767.2003.05.0023]
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黑龙江省小麦淀粉含量与组成的研究初报

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2003年05 页码: 23-24 栏目: 出版日期: 2003-09-10
Title:
Primary Study on the Starch Characteristics of Spring Wheat in Heilongjiang
文章编号:
1002 -2767(2003)05 -0023 -02
作者:
吕晓波1 ;  张春利2 ;  于德才1 ;  赵海滨2 ;  宋庆杰2 ;  辛文利2
1.黑龙江省农科院生物技术研究中心, 哈尔滨150086 ;
2 .黑龙江省农科院育种所, 哈尔滨150086
Author(s):
Lü Xiao-bo1 ;  ZHANG Chun-li2 ;  YU De-cai1 ;  ZHAO Hai-bin2 ;  SONG Qing-jie2 ;  XIN Wen-li2
1.Biotechnology Research Center , Heilongjiang Academy of Agricultural Sciences , Harbin 150086 ;
2 .CropBreeding Institute , Heilongjiang Academy of Agricultural Sciences , Harbin 150086
关键词:
淀粉; 品质; 面条专用麦
Keywords:
starch ; quality ; noodle wheat
分类号:
S512 .1
DOI:
10.11942/j.issn1002-2767.2003.05.0023
文献标志码:
A
摘要:
对黑龙江省的10 份主栽品种(系)、63 份2002 年入选品系和2 份澳大利亚的面条专用麦的淀粉性状进行了分析, 所有材料总淀粉含量范围为64 .58 %～ 78 .55 %, 直链淀粉含量最低值是19 .14 %,最高为24 .38 %, 仅龙麦26 的淀粉指标与澳大利亚面条专用麦相似, 直链淀粉含量为19 .14 %, 直/支淀粉比值为0 .253 。
Abstract:
Starch characters in 10 cultivars and 63 lines selected in 2002 of Heilongjiang spring wheat and 2Australian noodle wheat cultivars were analyzed .In all the samples , the total starch ranges from 64 .58 %～78 .55 % and the lowest amylose is 19 .14 %and the highest is 24 .38 %.Only one cultivar , Longmai 26 issimilar to the Australian cultivars in starch characters , and its amylose is 19 .14 % and the proportion of amyloseand amylopectin is 0 .253 .Starch characters in 10 cultivars and 63 lines selected in 2002 of Heilongjiang spring wheat and 2Australian noodle wheat cultivars were analyzed .In all the samples , the total starch ranges from 64 .58 %～78 .55 % and the lowest amylose is 19 .14 %and the highest is 24 .38 %.Only one cultivar , Longmai 26 issimilar to the Australian cultivars in starch characters , and its amylose is 19 .14 % and the proportion of amyloseand amylopectin is 0 .253 .

参考文献/References:

[ 1]杨培, 钮丽萍, 金成.WTO 与黑龙江省绿色食品[ J] .黑龙江农业科学, 2003 ,(1):21-23.

[ 2]师俊玲, 魏益民.小麦蛋白质和淀粉与面条品质关系的研究进展[ J] .郑州粮食学院学报, 2000 , 21(1):73-77.
[ 3]Miura H and Tanii S , Endosperm starch properties in several wheat cultivarspreferred for Japanese noodles[ J] .Euphyti ca, 1994 , 72 :171-175 .
[ 4]McCormick K M , Panozzo J F , etal .A swelling power test for selectingpotential noodle quality wheat[ J] .Australia .J Agric Res , 1994 , 42 :317-323.
[ 5]Oda, M ., Yasuda, Y., etal..A method of f lour quality assessmentfor Japanese noodles[ J] .J .Cereal Chemistry .1980 ,57(4):253 .
[ 6]姚大年, 刘广田.淀粉理化特性、遗传规律及小麦淀粉与品质的关系[ J].粮食与饲料工业, 1997 ,(2):3-6.

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备注/Memo

收稿日期:2003 -05-06　

基金项目:黑龙江省回国留学基金项目　
第一作者简介:吕晓波(1964 -), 女, 黑龙江省富裕县人, 硕士, 副研究员, 从事植物生物技术研究。　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

更新日期/Last Update: 2016-12-06