Genetic Analysis of Amylographic Viscosity Measurements of Milled Rice by Means of Diallel Graph

白米澱粉糊黏度測定值之全互交遺傳圖析

郭益全(Yih-Chuan Kuo) ； 偉伯比爾(Bill D. Webb) ； 史譚索詹姆士(James W. Stansel)

《中華農業研究》 45卷4期 (1996/12) Pp. 319-335

https://doi.org/10.29951/JARC.199612.0001

摘要

白米澱粉糊黏度測定值是稻米食用與加工品質非常重要之介量，屬胚乳性狀。本研究利用全互交遺傳圖析進行白米澱粉糊黏度測定值之遺傳分析。由各黏度測定值良佳之迴歸斜率線性獲證：基因作用與分布獨立之累加性一顯性遺傳模式適用於這些被評估之黏度測定值。圖析顯示：低高峰黏度、低熱糊黏度、低崩解黏度、高回饋黏度及高膠質黏度為相對顯性；冷糊黏度為雙向顯性。除高峰黏度為完全顯性外，各該黏度測定值概呈不完全或部份顯性。文中曾就參試親本澱粉糊度測定值之遺傳特質詳細討論。

關鍵字

澱粉糊黏度測定值 ； 胚乳性狀 ； 全互交遺傳圖析 ； 遺傳特質

並列摘要

Amylographic viscosity measurements, a physical property of milled rice flour, are important eating and processing quality parameters of rice and are characteristics of the endosperm. A genetic study on amylographic viscosity measurements of milled rice flour by means of diallel graph was conducted. An additive-dominance model with independence of the genes in action and in distribution is demonstrated by the excellent unit-slope linearity for all viscosity measurements. Data from regression lines of Wr on Vr and Yr and (Wr+Vr) indicate that lower peak viscosity, lower hot-paste viscosity, lower breakdown viscosity, higher setback viscosity and higher consistency viscosity are dominant and cool viscosity is ambidirectional. However, the degree of dominance for all measurements are incomplete or partial with an exception of peak viscosity in which the complete dominant gene effects is observed. The genetic nature of the parental entries in relation to amylographic viscosity measurements evaluated is discussed in detail.

並列關鍵字

Amylographic viscosity measurements ； Endosperm characteristics ； Diallel graph ； Genetic nature