Lingzhi contains various amino acids , micro elements as well as over 100 chemical components such as lingzhi amylose , three - terpene compounds , nucleotide , biological alkali and enzyme 现代医学证明：灵芝含有丰富的蛋白质、核酸、脂类、维生素、三萜类化合物、有机盐类和20多种微量元素，能够调节、增强人体免疫力，还具有抗疲劳，美容养颜，延缓衰老等功效。
The blending recipes were researched under the principle of controlling amylose content to 15 % ~ 20 % and similar rice shape through adjusting the blending proportion of rice varieties with different amylose contents 配方研究是以控制直链淀粉含量为核心，以长宽比相近为原则，通过调整不同直链淀粉含量品种的搭配比例，达到直链淀粉含量15 % ~ 20 %且改善其早籼米饭过硬或过粘的食味特性的目的。
This vector , including sbe2b gene , was 6 . 06kb long , containing endosperm specific promoter and a intron that enhanced the transcript efficiency . both sense and antisense cdna were transformed to upregulate and downregulate amylose content and relative branching characters 正向连接的表达载体用于增加胚乳中支链淀粉的含量，反向连接用于减少胚乳中支链淀粉的含量，增加直链淀粉的含量。
Pumpkin amylose ' s active ingredients include fenugreek , adenine , pent - polysaccharide which can stmulate secrete insulin . and the fru - mucus which combines with the extre cholesterin in the boby can defend arteriosclerotic disease 南瓜甘温无毒，有补中益气功效。其含有葫芦巴碱、腺嘌呤、戊聚糖、甘露醇等多种有益物质，有促进胰岛素分泌的作用。丰富的果胶，与人体内多于的胆固醇结合，有防止胆固醇过高，预防动脉硬化等功效。
In addition , the research suggested that amylose content in annong waxy 1 was extremely low , and its viscosity parameters including pasting temperature , peak viscosity , hold - through , break - down , final viscosity , set - back , peak time and stirring were lower and extremely low 但“安农糯1 ”籽粒硬度的值较低，表现为软质，直链淀粉含量表现极低的值，糊化温度、高峰粘度、低谷粘度、稀懈值、最后粘度、反弹值、峰值时间和搅拌值等8个粘度仪参数均表现较低或极低的值。
It is found that the quality of the same rice variety , which is related with commercial character such as the content of amylose , white belly and eating quality et al is quite different through analyzing 7 rice varieties including 4 indica and 3 japonica rice varieties produced in jiaxing and hainan rice breeding bacees 摘要经过对嘉兴香米、苏95 - 22等7个非糯水稻品种（系）海南和嘉兴不同育种条件下成熟稻米品质分析，发现与稻米商品品质密切相关的同一品种的直链淀粉含量、外观品质、食味等性状嘉兴和海南截然不同。
The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties , varietal variation coefficent of gel consistency , peak viscosity , break down , setback is relatively large ; every cooking quality property has a different correlation with eating quality property , initial pasting temperature , finial viscosity , consistency and setback have significant or maximum significant inverse correlation with taste value , while peak viscosity , break down has a postive correlation with taste value , amylose content and protein content are inversely related to taste value , but gel consistency are positively related to taste value another , the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components , the cumulative percent of 4 selected principal components reached 90 . 58 % , initial pasting temperature of large second principal components is small , but amylose content and protein content is high , finial viscosity , consistency are large 结果表明，所测定的11项蒸煮食味品质特性及味度值在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；糊化开始温度、最终粘度、回冷粘滞性恢复值、粘滞峰消减值与味度值呈显著或极显著的负相关，而最高粘度、下降粘度值与味度值呈极显著的正相关，直链淀粉和蛋白质含量与味度值呈负相关，而胶稠度与味度值呈正相关；在主成分分析中，被入选的4个主成分的贡献率达90 58 ，其中第二主成分大的品种，糊化开始温度低，直链淀粉和蛋白质含量高，最终粘度和回冷粘滞性恢复值大。
However , the processing quality and food quality of hybrid rice is not good due to high amylose content and hardness , low gel viscosity and bad mouthfeel etc . these problems were improved through regular breeding methods but it was only slightly . the main aim of this study was to modify rice starch quality by molecular biology methods 然而，在杂交稻中许多品种存在品质不优的问题，尤其是直链淀粉含量太高，其蒸煮品质上表现为粘性小，硬度大，口感不好等问题，采用常规育种的方法虽然取得了一些进展，但进程太慢，效果不理想。
