玉米营养品质的遗传研究与育种进展

概述了我国玉米子粒营养品质的现状,对主要营养品质性状蛋白质、脂肪和淀粉含量及组成的遗传及其与产量之间的相关性、分子标记与基因定位以及营养品质育种的研究进展进行了综述.并提出了国内玉米营养品质研究存在的问题与对策。     

水稻不同生育阶段营养条件与抽穗期的关系

通过2 a多点试验,研究了秧苗生长状态、本田营养条件(密度、肥料)及不同生育阶段营养条件变化对水稻抽穗期的影响.结果表明,移栽密度较大,或施肥较足,或秧苗生长状态较好,均能提早抽穗,其效应大小取决于营养环境的变化程度,秧苗期比本田期的效应更大.不同生育阶段营养条件的变化对抽穗期的影响不同,叶龄指数45%左右是水稻生长发育的一个转折期,在此之前抽穗期对营养条件的反应更敏感,且促进生长与促进发育一致,此后则对营养的敏感性降低,且促进生长不一定能促进发育,有时反而推迟发育.认为将感营养性(受营养生态影响而改变发育速度的特性)与感温性、感光性、基本营养生长期并列("三性一期")描述水稻的生育特性更为合理,制种中更应重视亲本的感营养性.     

脱毒马铃薯原原种繁育营养基质的筛选

在防虫网室内,就脱毒马铃薯原原种繁育中的营养基质进行试验研究,以筛选出传统营养基质的替代营养基质.结果表明,草炭10 cm与河沙5 cm的清层基质和传统基质产量无显著差异,却大大降低了生产成本,可作为工厂化大规模生产微型薯的优良基质.     

剑麻茎腐病与营养施肥的研究

研究证明,剑麻(品种为:A.H.11648)茎腐病与麻株的钙、钾营养有关。钙营养水平高的病轻,钾营养水平低的病情也轻。前者呈负相关,后者呈正相关。重病区施用石灰,病害显著减轻,并能提高麻叶的抗风折能力和促进麻叶生长。因此,建议在发病区增施石灰,适当减施钾肥,以调低麻株营养中的K/Ca值。     

玉米有效营养面积研究

提出作物有效营养面积新概念,并用回归理论对此进行试验研究.通过玉米试验研究建立玉米植株个体营养面积与产量关系的模型,优化解析出玉米有效营养面积为0.3355～0.3550m²,即有效株行距为0.51～0.58m.据此阐明目前生产上广泛采用0.67～0.70m的垄作,已超过玉米的有效株行距,造成了土壤资源等的浪费。     

莆田城厢枇杷树体营养状况调查与合理施肥

通过对代表性枇杷园枇杷叶样矿质营养状况的调查分析,结果表明:莆田城厢枇杷树体中N、P营养水平比较适宜,K营养属中下水平,有近三分之一的样树表现缺乏;中量元素特别是Ca营养绝大多数样树表现缺乏,Mg营养亦有近半数样树表现缺乏;微量元素中Zn、Mn营养丰富,Fe、B营养比较适宜,Cu营养水平中等偏丰富,但Mo营养有三分之一的样树表现缺乏.据此提出相应的枇杷合理施肥和缺素矫治措施.     

作物硫营养的研究进展

从硫素营养对作物的生长发育、产量品质、生理生化功能的影响,硫的吸收、转运、积累以及与其他营养元素的交互作用等方面论述了硫营养的缺乏和过量对作物产质量和生理生化方面的影响.     

甜菜碱的加工与利用

综述了甜菜碱的生产工艺、营养功能与机理.及在饲料、食品、化学等行业中的应用.     

小麦铁锌营养品质研究进展

"隐性饥饿",即铁、锌等微量元素缺乏症,已成为困扰我国居民的首要营养不良问题.选育高铁、锌含量、强植酸酶活性或低植酸含量的"微量营养强化型"小麦品种对于改善我国西部居民的营养状况具有重要的意义.本文主要介绍小麦铁锌营养品质的遗传改良研究进展,包括铁锌营养品质的相关化学组分(铁、锌、植酸和植酸酶)及改善小麦铁锌营养品质的遗传途径等两方面,并指出了小麦铁锌营养品质的研究方向和工作重点.     

建三江地区2014年度水稻营养生长期间气象条件对高产的影响

为了分析环境因子对2014年度水稻高产的影响,以建三江地区2005年～2013年的气候因素(温度、日照、降水)为根本,以气候产量作为主要要素来分析2014年水稻高产的原因.结果表明:整体营养生长期温度、日照与气候产量无明显相关趋势,但降水与气候产量有正趋势,说明在营养生长期降水对气候产量的贡献大于日照和气温.     

富含11S大豆分离蛋白中试规模提取及其在冰淇淋和面制品中的应用

11S球蛋白是大豆蛋白中的主要成分,具有优良的加工特性.本文报道了中试水平上提取富含11S组分大豆分离蛋白技术,及其添加到冰淇淋和面粉中对产品特性的影响.试验结果表明,中试生产所得到的富含11S组分分离蛋白中,11S组分的含量达81.3%(占总蛋白含量).添加6%左右的富含11S组分大豆分离蛋白代替冰淇淋原料中的脱脂奶粉可提高冰淇淋的膨胀率,并具有良好的风味;在中等筋度的小麦粉中添加3%的富含11S组分分离蛋白,可提高面团吸水率、面团形成时间和面团稳定性,粉质评价值得到提高.     

超声波对大豆蛋白增溶作用的研究

为了提高大豆深加工产品的得率和蛋白质含量，利用超声波处理大豆经湿磨后的浆潭混合液态物，产生超声空化效应，提高大豆蛋白的溶出率，减少大豆蛋白在豆渣中的残留，试验表明：超声提取技术能提高大豆蛋白的溶出率，从而使豆乳蛋白含量相对提高6.6%，豆乳干物质重量相对提高11.6%。该技术对于传统大豆制品及现代大豆加工新产品如豆奶、速溶豆粉及分离蛋白、农缩蛋白等产品的生产均具有提高蛋白含量、增加得率的效用。     

Comparative Study About Some Physical Properties, In vitro Digestibility and Immunoreactivity of Soybean Protein Isolate for Infant Formula

The objective of this study was to determine molecular weight subunit distributions of soy protein isolate (SPI) by SDS-PAGE and gel size exclusion chromatography, and further to investigate the differences of thixotropy, viscosity, in vitro digestibility and immunoreactivity of SPI for infant formula produced in Chinese domestic companies and world famous SPI manufacturers such as Dupont and Fuji. The molecular subunit distributions were analyzed by SDS-PAGE and gel size exclusion chromatography, indicating that Solae and Fuji were hydrolyzed by proteolytic enzymes. The thixotropy of Fuji and Solae significantly reduced around by 95 %, compared with those of Mantianxue and Dupont Zhengzhou. The allergen contents of Fuji and Solae strikingly decreased by 60 and 84 % respectively, in contrast to that of Mantianxue. The in vitro protein digestibility of Solae at the end of pepsin and trypsin digestion markedly increased by 11.7 and 11.3 %, respectively, in comparison to those of Mantianxue. Suitable enzymatic hydrolyzed SPIs showed lower thixotropy, viscosity, immunoreactivity and higher in vitro protein digestibility than those from the other SPIs. The lower thixotropy indicates low difficulty or shear stress in swallowing for infants. The lower immunoreactivity will improve the safety of SPI for cow milk allergic babies.     

花生蛋白粉生产酸奶的工艺研究

介绍了以花生蛋白粉为主要原料生产花生酸奶的工艺 ,并对产品进行了分析检验。检验证明 ,该产品含有人体所需的 8种必需氨基酸 ,各氨基酸之间配比较为合理 ,是一种较为理想的高蛋白乳酸饮料。     

Production and evaluation of weaning foods based on sorghum and legumes

Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, water absorption capacity, and apparent viscosity), in vitro indices (protein digestibility and available lysine), protein quality (PER, NPR, and NPU) and effects of feeding on rat livers. Composition and properties of the five formulations were compared to those of Cerelac. The results indicated that F3 (60% sorghum, 20% chickpeas, 5% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) and F2 (55% sorghum, 15% chickpeas, 5% groundnuts, 10% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) formulations had compositions and properties comparable to those of Cerelac and hence have a good potential for use as weaning foods.     

椰汁冰淇淋的生产工艺

研究以椰子汁为辅料生产椰汁冰淇淋的生产工艺,探讨不同椰汁用量对冰淇淋品质的影响,开发出一种含有脂肪、蛋白质、维生素等营养成分的冰淇淋,并通过正交试验确立了生产椰汁冰淇淋的工艺参数。结果表明:以25%椰子果汁、10%奶油、10%白砂糖、12%全脂淡奶粉、0.3%稳定乳化剂为配方可生产出品质优良的产品。     

Thermal and mechanical properties of environment-friendly ‘green’ plastics from stearic acid modified-soy protein isolate

Most plastics, at present, are petroleum-based and do not degrade over many decades under normal environmental conditions. As a result, efforts towards developing environment-friendly and biodegradable ‘green’ plastics for various commercial applications have gained significant momentum in recent years. Soy protein isolate (SPI)-based ‘green’ plastics have been shown to suffer from high moisture sensitivity and low strength. These properties have limited their use in most commercial applications. They are also difficult to process into sheets without any plasticizer. The commonly used plasticizer, glycerol, tends to leach out over time producing time-dependent properties, which is highly undesirable for commercial applications. The objectives of the current research are to reduce the moisture sensitivity and simultaneously improve the tensile properties of SPI by incorporation of stearic acid without affecting its biodegradability. The effect of stearic acid and glycerol on the tensile and thermal properties of SPI has been characterized using various techniques to determine the interaction mechanisms between stearic acid and soy protein. Mechanical properties were characterized using Instron tensile tester. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy, differential scanning calorimetry (DSC), thermo-gravimetric analysis (TGA) and X-ray diffraction (XRD) techniques have been used to determine the effects of stearic acid and glycerol on the surface chemistry, thermal transitions and thermal degradation of the stearic acid modified SPI plastic (resin). The tensile test results show that Young’s modulus increased on increasing the stearic acid content, reaching the maximum value at about 25% (by weight of SPI powder) stearic acid. Further increase in stearic acid content from 25 to 30% led to a reduction in Young’s modulus. The moisture content, fracture stress, strain, and energy at break decreased steadily on increasing the stearic acid from 0 to 30% for SPI containing 30% glycerol. At 25% stearic acid content, the modulus and the fracture stress increased significantly, whereas the fracture strain, energy at break and the moisture content decreased on reducing glycerol content. Scanning electron microscopy photomicrographs of fractured surfaces showed a layered structure for stearic acid modified-SPI resin. TGA measurements showed that the thermal degradation of stearic acid modified-SPI resin initiated at higher temperature than the SPI resin. DSC scans indicated that stearic acid modified-SPI resin had a small degree of crystallinity, which was confirmed by X-ray diffraction patterns. Modifying SPI resin with stearic acid has been successful in obtaining better tensile and thermal properties as well as reduced moisture sensitivity without any processing problems.     

玉米质体型淀粉磷酸化酶抗体的制备

通过同源基因基因克隆、原核表达载体构建、GST融合蛋白诱导表达与纯化、新西兰大白兔免疫、抗血清分离和纯化制备了SPI多克隆抗体,并进行了玉米体内蛋白Western blot验证。结果表明,成功构建的PGEX-6T-1-SPI-C表达载体在大肠杆菌中表达并纯化了GST-SPI-C融合蛋白,通过免疫新西兰大白兔制备并纯化了SPI多克隆抗体。制备的SPI多克隆抗体不但能识别GST-SPI-C融合蛋白,而且能识别玉米体内全长SPI蛋白(112 kD),并具有较好的特异性。玉米子粒和胚乳的Western blot检测表明,SPI蛋白主要积累在胚乳中,与mRNA定量结果一致。     

Partial replacement of dietary casein with soy protein isolate can reduce the severity of retinoid-induced hypertriglyceridemia

Previous research carried out in an animal model of retinoid-induced hypertriglyceridemia – rats fet a 13-cis retinoic acid (13cRA)-containing diet having casein as the protein source – has demonstrated that the complete replacement of dietary casein with soy protein isolate (SPI) can decrease the severity of this condition. In this study, the effect of partially replacing dietary casein with SPI was investigated. Five groups of male Fischer 344 rats were used in a 14-day study, with two groups being fed diets having casein as the protein source, without or with 13cRA (groups A and B, respectively), and three groups being fed 13cRA-containing diets in which SPI was used to bring about the isonitrogenous replacement of 25, 50, or 100% of the casein in the formula for the diet used for group B (groups C-E, respectively). Serum triglyceride concentration for group B was significantly different ( p < 0.05) from that of groups A, D, and E (5.41 vs 2.62, 4.04, and 2.66 mmol/l, respectively). Serum cholesterol concentrations for groups D and E were significantly lower ( p < 0.05) than for groups A and B (1.63 and 1.60 vs 2.00 and 2.14 mmol/l, respectively). Thus, the isonitrogenous replacement of 50% of dietary casein with SPI can reduce the severity of retinoid-induced hypertriglyceridemia while decreasing the serum concentration of cholesterol.     

超高压射流破碎对大豆分离蛋白功能性质的影响

超高压射流破碎技术已被证明是可以改变生物分子结构的一种新的物理方法.本实验对超高压射流破碎在不同压力下处理后的大豆分离蛋白功能性质进行了研究.结果表明,超高压射流破碎能够明显改变大豆分离蛋白的功能性质.超高压射流破碎处理后大豆蛋白的结构发生了变化,处理可促使包含在分子内部的疏水基团暴露,改善了蛋白质的疏水性,增强了与油脂的亲和能力,提高了大豆蛋白的乳化和起泡能力.同时由于超高压射流破碎可有效减小蛋白溶胶中的粒子直径,增加了大豆蛋白与水相的接触面积,提高了大豆蛋白的溶解性.