Quaternization/maleation of cornstarch to improve its adhesion and film properties for warp sizing

The aims of this work were to examine the influences of starch quaternization/maleation on the film properties and adhesion-to-fibers of starch, and also to reveal if the quaternization/maleation could improve the adhesion-to-fibers and film properties of starch. A series of quaternized and maleated cornstarch (QMS) with the total degree of substitution (DS) values of 0.02-0.061 were prepared via a quaternization of acid-thinned cornstarch with N-(3-chloro-2-hydroxypropyl) trimethylammonium chloride for introducing 3-(trimethylammonium chloride)-2-hydroxypropyl (TACHP) substituents onto the backbones of starch, and a further maleation with maleic anhydride for the introduction of maleate substituents. The effects of starch quaternization/maleation on paste viscosity, paste stability, adhesion strengths to both cotton and viscose fibers, and film properties of starch were investigated. The degree of crystallinity of starch film was quantitatively obtained from X-ray diffraction analysis. It was found that the quaternization/maleation was able to stabilize the viscosity, increase adhesion strengths of starch to both cotton and viscose fibers, enhance breaking elongation, moisture regain, and bending endurance of starch film, and decrease tensile strength and degree of crystallinity of starch film, thereby improving the adhesion and displaying toughening effect to the film. Increasing the level of starch quaternization/maleation was capable of gradually increasing adhesion and toughness of the film. The quaternization/maleation with the DS values of 0.04-0.061 could be applied for the alleviation of the intrinsic drawbacks (insufficient adhesion and film brittleness) of cornstarch for warp sizing.     

Tertiary Amination/Hydroxypropylsulfonation of Cornstarch to Improve the Adhesion-to-Fibers and Film Properties for Warp Sizing

To investigate the effects of tertiary amination/hydroxypropylsulfonation on the adhesion-to-fibers and film properties of corn starch for warp sizing, a series of tertiary aminated and hydroxypropylsulfonated corn starch (TAHPSS) samples were prepared by the tertiary amination and hydroxypropylsulfonation of acid-hydrolyzed corn starch (AHS) with 2- dimethylaminoethyl chloride hydrochloride (DMC-HCl) and 3-chloro-2-hydroxy-1-propanesulfonic acid sodium salt (CHPS-Na) simultaneously. The adhesion was evaluated by measuring the bonding force of starch to the fibers. The film properties were investigated in terms of tensile strength, breaking elongation, degree of crystallinity, and moisture regain. The results showed that tertiary amination/hydroxypropylsulfonation was able to increase bonding forces of starch to cotton and polyester fibers, enhance breaking elongation and moisture regain of the starch film and to decrease the tensile strength and degree of crystallinity of the film, thereby improving the adhesion and reducing film brittleness. Increasing the level of tertiary amination/hydroxypropylsulfonation was favorable for gradually improving the adhesion and decreasing the brittleness. The TAHPSS showed potential for use in cotton warp sizing.     

Comparative analysis of mechanical properties of size film. II. Effect of blend composition and lubricants

The advent of very high speed shuttleless looms has increased the importance of sizing. Starch has been the most popular and economic size material. Synthetic binders are also being blended with starch to improve weaving loom efficiency. Blending may lead to give different properties, which can be suited for particular application. In the present study effect of blend composition in modified starch and synthetic size blends have been evaluated and mechanical properties like cohesion power, adhesion power, abrasion resistance, bending rigidity etc were studied. In general, it is being observed that paste characteristics and film properties of polyester resin blends are better but because of economic reasons PVA and acrylic polymers are preferred. In this study the effect of lubricant is also observed. It is analyzed that lubricant improves the various mechanical properties and hence the weaving performance of the material.     

Amphipathic Starch with Phosphate and Octenylsuccinate Substituents for Strong Adhesion to Cotton in Warp Sizing

The objectives of this work were to survey the effect of amphipathic modification of starch on the adhesion to cotton fibers for improving the adhesion of starch to cotton in warp sizing. The amphipathic starch (AS) with oleophilic octenylsuccinate and hydrophilic phosphate substituents was prepared by the phosphorylation with sodium tripolyphosphate (STP) followed by the octenylsuccinylation with 2-octenylsuccinic anhydride (OSA). Two series of AS samples with differential total degrees of substitution (DS_t) and substituent ratios of phosphates to octenylsuccinates were evaluated by fourier transform infrared (FTIR) analysis, degree of substitution, adhesion to cotton and surface tension. The adhesion of the starch to fibers was investigated using a legal method (FZ/T 15001-2008). The FTIR spectra revealed that octenylsuccinates and phosphates have been attached to the backbones of the starch. The amphipathic modification of starch with STP and OSA was an effective method to enhance the adhesion of corn starch to cotton. The strong adhesion of the AS to cotton was attributed to the reduced surface tension arisen from oleophilic octenylsuccinate and hydrophilic phosphate substituents and increased steric hindrance of the substituents introduced onto starch. The investigation showed that the improvement in the adhesion of the starch after amphipathic modification could be buttressed by the tensile strength of cotton yarns sized with AS. It was found that the AS was desizable and showed satisfactory desizing efficiency in oxidant desizing. Based on the adhesion, reaction efficiencies, and desizability, the AS with a total DS_t of 0.033 and a substituent ratio of DS_p0.014/DS_o0.032 showed potential for use in warp sizing.     

Properties of starch and dietary fibre in raw and processed quinoa (Chenopodium quinoa,Willd) seeds

We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw seeds showed polygonal granules (0.6 to 2.0 µm diameter) to be present both singly and as spherical aggregates. Thermograms (DSC) of the flours showed one transition phase for gelatinisation of the starch and another for the amylose-lipid complex. The gelatinisation temperature of the starch was 67°C. Cooked samples manifested the highest degree of gelatinisation (97%), followed by the drum-dried (96%) and autoclaved (27%) samples. Separation of the starch on a SEPHAROSE CL-2B column showed the quinoa starch to be affected by the heat treatment, manifesting changes in the degree and extent of degradation. The amylograph viscosity of the quinoa flour showed no distinct peak for pasting, but the viscosity remained constant after gelatinisation. Cooking and autoclaving modified the viscosity of the paste. The drum-dried sample manifested a higher initial viscosity at 25°C. Thein vitro digestibility of raw quinoa starch determined by incubation for 60 min with -amylase was 22%, while that of autoclaved, cooked and drum-dried samples was 32%, 45% and 73%, respectively. Saponins did not affect the digestibility of the starch, though they tended to increase the amylograph viscosity. The total dietary fibre content in the cooked sample (11.0%) was significantly lower than that in the autoclaved (13.2%), drum-dried (13.3%) or raw samples (13.3%), while the insoluble dietary fibre fraction in the samples did not change with heat treatment. However, as compared with that of raw quinoa, the soluble dietary fibre fraction was reduced significantly both by cooking (0.9%) and by autoclaving (1.0%).     

Comparative study on sizing properties of amphoteric starch and phosphorylated starch for warp sizing

By varying the ratios of N-(3-chloro-2-hydroxypropl) trimethylammonium chloride and orthophosphate to starch, a series of amphoteric starch with different degree of substitution (DS) were prepared for evaluating sizing effect of amphoteric starch for cotton warps. The amphoteric starch contained quaternary ammonium and phosphate groups simultaneously, and was set to electric neutrality by varying relative quantity of anionic and cationic groups in order to prevent adverse effects of negative and positive charges. The influence of amphoteric modification of starch on the adhesion to cotton fibers was assessed by measuring tensile strength and work-to-break of slightly sized cotton roving and comparing the adhesion of amphoteric starch with those of phosphorylated one. Comparison on mechanical performances of amphoteric starch film over phosphorylated one was evaluated in terms of tensile strength, breaking extension and wear loss of starch film. The properties such as increase in tensile strength, loss in elasticity, abrasion resistance, and hairiness of cotton yarns sized with amphoteric starch were evaluated through control tests by the comparison with those of phosphorylated one. When zeta potential of amphoteric starch was set close to zero, the adhesion increased and the properties of sized yarns enhanced as the modification level increased. The amphoteric starch was evidently superior to phosphorylated one in improving the quality of sized cotton yarns. The amphoteric starch with neutral zeta potential and DS levels of 0.02–0.03 for quaternary ammonium groups and phosphate ones, respectively, could be applied to size cotton warp yarns for the improvement of yarn quality.     

小麦淀粉辛烯基琥珀酸酐改性的研究

为了改善小麦淀粉的性能,采用湿法工艺制备小麦辛烯基琥珀酸淀粉酯,并从表面结构、糊的黏度、透明度和凝沉性四个方面分析了小麦淀粉辛烯基琥珀酸酐改性前后理化性质的差异。小麦辛烯基琥珀酸淀粉酯的湿法制备工艺为：反应时间3 h,pH值8.0,反应温度35℃,淀粉乳液浓度35%,酸酐加入量为淀粉干基重的3.0％~7.0%。该工艺所制备的小麦辛烯基琥珀酸淀粉酯的取代度为0.012 4~0.019 4。扫描电镜分析表明,经过辛烯基琥珀酸酐改性之后,小麦淀粉颗粒表面产生凹陷现象;小麦淀粉糊的黏度和透明度明显提高,并且随着取代度的增加呈增大趋势;小麦淀粉糊的凝沉性降低。     

食品添加剂对南阳彩色小麦淀粉糊化黏度特性的影响

为了解食品添加剂时南阳彩色小麦淀粉糊特性的影响,采用Brabender黏度仪,测定南阳彩色小麦淀粉在添加不同碱面、明矾、食盐和葡萄糖后的黏度曲线.研究了这些因素对小麦淀粉糊化特性的影响.结果表明,四种添加剂均使淀粉的糊化温度升高.随着碱面和明矾浓度的增加,淀粉糊的峰值黏度、最终黏度、消减值、回生值显著降低,崩解值显著升高,淀粉糊的热稳定性降低,凝胶性和凝沉性减弱;而葡萄糖和食盐的加入使淀粉的消减值、回生值和最终黏度升高,增强了淀粉糊的凝胶性和凝沉性.总体来看,碱面和明矾对南阳彩色小麦淀粉糊化特性的影响较大,葡萄糖和食盐的影响较小.碱面、明矾、葡萄糖和食盐的适宜添加量分别为0.4%、0.5 %、5.0%和2.0%.     

Electroneutral cornstarch by quaternization and sulfosuccinylation to improve the adhesion of cold starch paste to raw cotton for low-temperature sizing

The objective of this research was to survey the effects of starch quaternization and sulfosuccinylation on the adhesion of cold starch paste to raw cotton fibers for cotton warp sizing at low temperature. Acid-thinned cornstarch (ATS) was quaternized and then sulfosuccinylated to introduce 3-(trimethylammonium chloride)-2-hydroxypropyl and sulfosuccinate substituents onto its backbones. The electroneutrality of starch samples prepared was achieved by maintaining a constant mole ratio (5.3:1) of the two substituents. A series of electroneutral cornstarch (ECS) samples with different levels of the substituents were derived by altering the feed ratio of the modifying reagents to starch for determining desirable level of starch modification. Adverse influences of cotton wax and starch retrogradation on the adhesion of cold starch paste to raw cotton fibers were evaluated to illustrate the effectiveness of starch quaternization and sulfosuccinylation. It was found that the modification was able to alleviate the adverse influence of starch retrogradation and ameliorate the adhesion to the fibers at low temperature. Higher level of the modification led to less retrogradation and resulted in strong adhesion. Furthermore, the adverse influence of cotton wax on the adhesion could be eliminated after a pre-wetting treatment of raw cotton warps with hot water. The adhesion of ECS paste to raw cotton at 60 °C was statically the same as that of ATS at 95 °C when total DS of ECS was 0.0443 or higher.     

Water-stability and biological behavior of electrospun collagen/PEO fibers by environmental friendly crosslinking

Electronspun collagen fibers have to be crosslinked to improve their mechanical properties and water stability. But, the toxicity of some crosslinkers like glutaraldehyde have been fiercely debated. Others like genipin have been proved to affect the morphology of electrospinning fibers. Citric acid (CA) as a crosslinking agent has the advantages of simple, cheap and nontoxicity. In this paper, the effects of CA crosslinking on the physical and biological properties of electrospun collagen/polyethylene oxide (PEO) nanofibrous membranes were investigated and compared with dehydrothermal (DHT) crosslinking. Collagen/PEO fibers crosslinked by 10 wt% CA had at least 80 % higher crosslinking degree (p<0.05) and better water stability compared with DHT crosslinking (p<0.05). The stress of fibers crosslinked by CA (7.11±0.05 MPa) has been improved compared with non-crosslinked fibers (5.86±0.02 MPa). At the same time, the strain of non-crosslinked fibers was highest (10.90 %). The results of enzymatic (ED) and hydrolytic degradation (HD) of fibers showed crosslinking could improve the resistance of collagen/PEO nanofibers against ED and HD. The hemolytic percentages of fibers after crosslinking was below 5 %, which proved that CA could protect red cells from destroying. The results of cytotoxicity test showed fibers before and after crosslinking both had no cytotoxicity and that of animal acute test indicated membranes treated with DHT and CA had no apparent toxicity.     

优质水稻品种越光(Koshihikari)中控制稻米淀粉RVA谱特征值的QTL分析

利用南京11×Koshihikari RIL群体在南京两年的种植结果,检测与稻米淀粉RVA谱特征值峰值黏度、最低黏度、最终黏度、崩解值、消减值、峰值时间和糊化温度相关加性和上位性效应QTL,并分析其表达稳定性。结果表明,7个稻米淀粉RVA谱特征值在两年中均呈连续分布,且存在超亲遗传现象。共检测到8个具有加性效应的QTL与稻米6项淀粉RVA谱特征值有关,两年中能重复出现的QTL有6个,即qTPV-6、qFPV-6、qBDV-6、qSBV-6、qPKT-6和qPT-6,分别控制最低黏度、最终黏度、崩解值、消减值、峰值时间和糊化温度,两年的平均贡献率分别为46.4%、60.3%、31.1%、71.9%、38.5%和12.4%,而qSBV-8和qPT-5仅在1年中被检测到,环境稳定性差。此外,还检测到5对影响稻米淀粉RVA谱特征值的QTL具有上位性效应,互作既发生在相同染色体上也发生在不同染色体之间,但贡献率较小,且受环境的影响较小。控制稻米淀粉RVA谱特征值的稳定、主效QTL,可为Koshihikari中稻米优良蒸煮食味品质相关基因的育种利用提供基础。     

Comparative analysis of mechanical properties of size film. I. Performance of individual size materials

Starch has been the most popular and economic size material. Synthetic binders have also been developed to be used as size material to improve weaving loom efficiency. Some synthetic size materials have got restrictions in use mainly because of ecological reasons. In the recent years, many modifications have come up in the starch as a sizing agent. Different modification can give different properties, which can be suited for a particular application. In the present study, for comparative analysis of different varieties of natural starch, modified starch and synthetic size material have been evaluated and mechanical properties like cohesion power, adhesion power, abrasion resistance, bending rigidity etc. were studied. PVA shows best properties among all size material. Among modified starch, starch ester shows better properties.     

Enhancement of the pasting properties of teff and maize starches through wet–heat processing with added stearic acid

This study determined the effects of stearic acid on the functional properties of teff starch, a compound granule starch in comparison to maize, a simple type granule starch. Stearic acid was incorporated into teff and maize starches and pasted (held for 5 or 120 min at 91 °C) with an RVA (Rapid Visco Analyser). Teff starch with added stearic acid (0.25 and 1.5% starch basis) did not produce a pasting peak viscosity within short holding time (5 min) compared to maize starch. The paste viscosity of both teff and maize starches with stearic acid increased by about three times with long pasting (120 min). This increase in paste viscosity occurred earlier for teff starch than maize starch. Teff starch with stearic acid was more viscous and was non-gelling. Confocal laser scanning microscopy showed that stearic acid did not diffuse in teff starch granules, but seemed to coat them. However, stearic acid diffused inside maize starch granules through channels. This microstructural difference may explain the different pasting behavior. The early high paste viscosity and non-gelling properties of the teff starch modified with stearic acid could have promising applications in foods, for example better mouthfeel with lower starch concentration.     

Improving Application Performance of <Emphasis Type="Italic">in situ</Emphasis> Polymerization and Crosslinking System of Maleic Acid/Itaconic Acid for Cotton Fabric

Maleic acid (MA) and itaconic acid (IA) used as crosslinking agents for cotton fabrics are more cost-effective than the most efficient nonformaldehyde crosslinker 1,2,3,4-butanetetracarboxylic acid (BTCA), but poor stability of finishing bath and fabric yellowing are the main disadvantage of MA/IA in situ polymerization and crosslinking system. In this research, the application performance improvement of MA/IA crosslinking system for cotton fabrics was studied. Replacement of the widely used sodium hypophosphite (SHP) with potassium hypophosphite (PHP) as catalyst allowed for obtaining a stable finishing bath under ambient temperature and led to improved final durable press (DP) performance of the treated fabrics. The influences of PHP concentration, curing temperature, and curing time on the performance of finished fabrics were investigated. Cotton fabrics treated by MA/IA/PHP crosslinking system exhibited comparable DP performance and laundering durability to that finished with BTCA. To address the fabric yellowing problem, the residual MA and IA attached on the treated fabrics by single-ended ester linkage was determined by HPLC. The data indicated that the degree of fabric yellowing was linearly related to the unpolymerized carboxylic acid MA and IA concentration on the treated fabrics. Several approaches were explored to improve the whiteness of MA/IA/PHP crosslinked fabrics. It was found that steam drying with 30-50 % humidity could effectively improve fabric whiteness. The findings of this study have significant implications for better application of unsaturated polycarboxylic acids in crosslinking of cellulose.     

Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents

Three types of rice cultivars (indica, japonica and hybrid rice) with four levels of amylose were selected for assessing variability in starch digestibility. A vitro enzymatic starch digestion method was applied to estimate the glycemic index in vivo based on the kinetics of starch hydrolysis in vitro. The results indicated that significant differences in term of glycemic response were observed in three types of rice. Amylose content had an obviously impact on the estimated glycemic score (EGS) value and resistant starch (RS) content. The contents of RS were increased with the increasing amylose in the same type of rice. Japonica rice was significantly lower in RS content compared to indica rice and hybrid rice with similar amylose. The high amylose rice cultivar ZF201, which was characterized by low major RVA parameters, i.e. peak viscosity (PKV), hot paste viscosity (HPV) and cool paste viscosity (CPV), were obviously higher in RS content and lower in EGS. The retrogradation of cooked rice led to a reduction of HI and EGS of all varieties. Starch hydrolysis tends to be more quick and complete for the waxy and low amylose rice than for the intermediate and high amylose rice.     

The effect of reducing agent DTT on pasting,hydration and microstructure properties of foxtail millet

Protein-protein crosslinks, especially disulfide bonds, widely exist and influence the quality of cereal-based food. In order to investigate the effect of disulfide bonds on pasting properties of foxtail millet, ten typical varieties were selected and separated into three groups according to their eating quality, and then reducing agent dithiothreitol (DTT) was used to disrupt disulfide bonds. Disulfide and sulfhydryl groups’ variations, pasting, and hydration properties were determined. Scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) were also used to analyze the microstructure of foxtail millet paste. Results showed that foxtail millet with poor eating quality was more prone to form disulfide bond linkage at a higher rate and degree during cooking. Disrupting disulfide bonds increased peak viscosity, breakdown, water absorption, and swelling power of granules. Meanwhile, pasting temperature, setback, and final viscosity decreased significantly. The larger size of swollen starch granules and breakage of protein networks were found under CLSM, and firmer lamellar structures with less connections and pores were illustrated under SEM in DTT-treated paste. After DTT-treatment, disulfide bonds were believed to restrict hydration and pasting properties of foxtail millet, and strengthen the swollen granules and paste rigidity as well as a high level of starch reassociation.     

Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling

The effects of repeated heating and cooling on the properties of pastes prepared from a commercial wheat starch (Triticum aestivum L.) with added monoglycerides were studied using a Rapid Visco Analyser (RVA). The nanostructure of the freeze-dried pastes was determined by X-ray diffraction and small-angle X-ray scattering. Pastes prepared from the wheat starch alone, or from the starch mixed with tripalmitin, which does not form complexes with starch, produced regular viscosity profiles in the RVA when subjected to multiple heat-cool cycles. In comparison, the effects of adding monoglycerides (or monoacylglycerols) depended on the chain length and saturation of the fatty acid of the monoglyceride. Repeated heat-cool cycles in the RVA of the starch with different monoglycerides induced the formation of complexes of varying stability that influenced the viscosity trace of the paste during multiple heating and cooling cycles. Small-angle X-ray scattering in combination with X-ray diffraction proved useful in describing the nanostructural changes in the RVA pastes induced by monoglycerides and temperature cycling. The results indicate that the functional properties of starch pastes may be manipulated through the strategic selection of an added monoglyceride.     

Properties of crosslinked waterborne polyurethane adhesives with modified melamine: Effect of curing time, temperature, and HMMM content

A series of crosslinked waterborne polyurethane (WBPU) adhesives were prepared by prepolymer synthesis. Modified melamine, hexamethoxymethyl melamine (HMMM) was used as the crosslinking agent. It was elucidated by FTIR and ¹H-NMR spectroscopy that the crosslinking reaction occurred between the polyurethane carboxyl acid salt groups and the HMMM methoxy groups. The hydrophobicity of the WBPU films increased after HMMM crosslinking. As the HMMM content was increased (increasing mole ratio of HMMM/dimethylol propionic acid (DMPA)), the water uptake (%) of the film decreased, and the water contact angle increased. The thermal stability, tensile strength, and initial modulus increased with increasing HMMM content up to an optimum value (mole ratio of HMMM/DMPA=0.5) at which point the maximum thermal stability, tensile strength, and initial modulus were recorded. The adhesive strength was found to be dependent on HMMM content, curing time, and temperature. The adhesive strength of crosslinked WBPU in the case of optimum HMMM content (8.46 wt%) was only slightly affected after immersing adhesive bonded nylon fabrics in water (for up to 2 days).     

Three-dimensional porous collagen/chitosan complex sponge for tissue engineering

A three-dimensional, porous collagen/chitosan complex sponge was prepared to closely simulate basic extracellular matrix (ECM) constitutes, collagen and glycosaminoglycan. The complex sponge was prepared by a lyophilization method and had the regular network with highly porous structure, suitable for cell adhesion and growth. The pores were well interconnected, and their distribution was fairly homogeneous. The complex sponge was crosslinked using 1-ethyl-3-(3-dimethyl aminopropyl) carbodiimide (EDC) and N-hydroxysuccinimide (NHS) to increase its biological stability and enhance its mechanical properties. The crosslinking medium had a great effect on the inner structure of the sponge. The homogeneous, porous structure of the sponge was remarkably collapsed in an aqueous crosslinking medium. However, the morphology of the sponge remained almost intact in a water/ethanol mixture crosslinking milieu. Mechanical properties of the collagen/chitosan sponge were significantly enhanced by EDC-mediated crosslinking. The potential of the sponge as a scaffold for tissue engineering was investigated using a Chinese hamster ovary cell (CHO-K1) line.     

陕西关中小麦品质性状的因子及聚类分析

为了给小麦品质育种、保优栽培及品质生态区划提供参考依据,以陕西关中地区92个大田生产小麦样品为材料,通过因子及聚类统计学方法分析了小麦客重、籽粒硬度、籽粒蛋白含量、粉质参数、拉伸参数及黏度参数等29个品质性状间的关系.结果表明,小麦品种的29个主要品质指标可以压缩成7个因子,即蛋白质质量因子、加工品质因子、淀粉糊化特性因子、面筋数量因子、籽粒物理品质因子、淀粉热糊稳定因子、淀粉回升因子,分别能够决定品质总变异的26.22%、22.34%、11.60%、7.15%、6.03%、4.80%、3.94%,累计表达总变异的82.14%.以品质性状的因子得分进行聚类分析,92个大田生产小麦样品可以聚成3大美.即三原县、泾阳县和武功县北部地区的大田生产小麦为一类,该地区较干旱,小麦粉的粉质参数较好、拉伸参数和淀粉糊化特性优;渭南地区的临渭区和蒲城县的大田生产小麦样品为一类,小麦粉的粉质参数好、拉伸参数较好,淀粉糊化特性一般;从蒲城县沿省道经富平县、三原县、泾阳县、武功县、扶风县、岐山县和凤翔县的8个县(区)大田生产小麦为第三类,该区小麦种植的水肥条件较好,产量高,其加工品质好,但粉质参数、拉伸参数和淀粉糊化特性表现较差.同一品种在不同地区间的品质表现不同,在优质小麦生产和品质区划中,优质品种的筛选及其对栽培环境适应性均应受到高度重视.