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为了探索小麦烘烤品质与已烷可提取游离类脂化合物之间的关系,进行了为期三年的实验,利用柱式层析法可把这种游离类脂物(FL)进一步分离为非极性类脂物(FNL)、糖脂(FGL)和磷酸脂(FPL),FGL和FPL总称为全极性类脂物(FPoL)。在整整三年里,发现FL和FNL一直是与面包体积显著相关的两种组分,而极性组分的这种相关性一般不显著。为改变蛋白质的复杂效应实验而对有关数据进行校准。其结果导致了极性类脂物与面包体积之间的相关性变得高度显著。用蛋白质含量和类脂物组分作为变量来建立多元线性回归方程,以预测面包体积,这种方法可用于小麦品种的早代筛选试验。
In order to explore the relationship between the baking quality of wheat and the amount of free lipid compounds that can be extracted with hexane, a three-year experiment was conducted in which the free lipid (FL) was further separated by column chromatography into non-polar Fibronectin (FNL), glycolipid (FGL) and phospholipid (FPL), FGL and FPL collectively referred to as all polar lipids (FPoL). Over the course of three years, FL and FNL were found to be two components that are significantly related to the bread volume, whereas the correlation of the polar components is generally not significant. The data is calibrated to alter the complex effects of the protein. As a result, the correlation between polar lipids and bread volume becomes highly significant. Using the protein content and lipid components as variables to establish multiple linear regression equations to predict the bread volume, this method can be used for early generation screening of wheat varieties.