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小麦抗性淀粉与主要营养成分的相关性研究(英文)
Correlation analysis between major nutritional components and resistant starch content in wheat
【摘要】 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。
【Abstract】 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 correlation 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.
【Key words】 wheat； apparent amylose content； protein； lipid； resistant starch； correlation；
- 【文献出处】 Agricultural Science & Technology ,农业科学与技术(英文版) , 编辑部邮箱 ,2007年02期
- 【分类号】S512.1
- 【被引频次】4
- 【下载频次】191