consistency property
1.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.
2.The basic characteristics of DRM are systematicness and controllability. In order to meet the requirements of home networks on development of new media and services and intellectual property protection, it is necessary to solve the consistency problems existing in the utilization, storage, transfer of contents and rights and develop key techniques for secure end-to-end transmission, conditional access, conditional play, rights expression in DRM.
