分子标记技术在玉米和高粱品种分析中的初步应用

以玉米丹2100和高粱辽杂10号的可见叶片为材料,应用RAPD筛选技术,对玉米、高粱基因进行分子标记.主要结果如下:(1)对玉米丹2100和高粱辽杂10号叶片总DNA提取纯化的方法进行优化,确定提取总DNA的最佳方法.即CTAB法.(2)初步建立了玉米丹2100和高粱辽杂10号RAPD反应体系,并确定了RAPD反应体系中最佳的引物种类及PCR扩增的最佳反应条件,获得了稳定高效的RAPD扩增结果及多态性较好的DNA.(3)应用RAPD技术筛选14个随机引物,共扩增出45条谱带.A2、G4、Y13分别扩增出3条差异谱带分别为OPG-04800、OPA-02450、OPY-13500.     

高粱抗蚜的分子标记RAPD初步分析

以高粱BTAM428I、CS-12B、124B的叶片为材料,应用RAPD筛选技术对高粱基因进行分子标记。用CTAB法对高粱BTAM428I、CS-12B、124B的叶片DNA提取纯化。初步建立了高粱BTAM428I、CS-12B、124B的RAPD反应体系。在此实验条件下确定了RAPD反应体系中最佳的随机引物种类,共筛选了41个RAPD随机引物,获得了较稳定的RAPD扩增结果及多态性较好的DNA。其中有11个引物能对DNA扩增,产生差异谱带。     

苎麻属植物RAPD反应体系影响因子的研究

以苎麻属植物中的4个种为材料，用SDS和CTAB2种方法提取基因组DNA并比较其RAPD分析的效果；对RAPD反应体系中的一些重要参数进行了优化，建立了适合苎麻属植物RAPD分析的反应体系。即在25μL的反应总体积中Mg^2 浓度为1.5mmol/L，dNTPs浓度为0.20mmol/L，40ng模板DNA，Taq酶1.0单位；反应程序为95℃预变性5min；前5个循环为94℃变性1min，36℃结合1min，72℃延伸2min；后40个循环为94℃30s，℃36℃1min，72℃2min（最后1个循环为10min）；共45个循环。该反应体系具有良好的稳定性和重复性。     

槟榔基因组DNA提取方法及RAPD分析体系的初步优化

采用CTAB法、改良CTAB法和高盐低pH法等3种不同的方法比较了槟榔基因组DNA提取的效果,其中改良CTAB法最优,提取的DNA质量高,DNA降解少,杂质含量少。通过对退火温度、DNA模板用量、TaqDNA聚合酶浓度等因素的优化实验,建立了槟榔RAPD分析体系,从PCR扩增程序和反应体系两个方面对槟榔RAPD分析体系进行了优化并验证了优化后的体系扩增谱带清晰、多态性强稳定性好。     

茧蜂标本基因组DNA提取及RAPD分析

对茧蜂标本总DNA的3种提取方法进行了比较试验。结果表明，改进的十六烷基三乙基溴化铵(Cetyllrirnethyl Ammonium Bromide，CTAB)法效果最好。在优化反应条件下用25个随机引物对蚜茧蜂亚科下的6种蚜茧蜂供试材料进行RAPD(Random Amplified Polymorphic DNA)技术分析，共得到159条带，各片段长度为200～3000bp。依据RAPD标记数据聚类分析，确定它们之间的亲缘关系，结果与传统分类的一致。     

玉米半粒种子DNA提取及RAPD分析

本试验探索了采用半粒玉米种子提取DNA并进行RAPD分析的方法，结果发现：(1)利用本试验所用方法从半粒玉米种子中提取的DNA质量好，分子量大，宪全可以用作RAPD分析。(2)RAPD分析的结果表明，仅用2个引物就在供试6份材料中表现出较好的多态性，说明RAPD用于种子纯度及品种鉴定是可行的．本文还对RAPD技术和同工酶技术进行了比较，并讨论了此方法在育种中的应用。     

人参基因组RAPD条件的优化

目的确定药用人参最佳随机扩增多态DNA(RAPD)分析方法。方法以药用人参新鲜叶为材料,研究对影响RAPD反应的各因素进行优化。结果药用人参RAPD反应体系及程序为:在25μL反应体系中,含40ng模板DNA,0.3μmol/L随机引物,0.2mmol/LdNTPs,2.5μL10×PCRBuffer,2.0UTaq酶;扩增程序为:第一步94℃预变性2min,第二步94℃变性1min,第三步36℃退火45s,第四步72℃延伸90s,返回至第二步重复40个循环,第六步72℃延伸10min,最后4℃保存以备电泳。结论建立了人参RAPD的优化反应体系及程序。     

几种麻类作物及其近缘种植物总DNA的提取与鉴定

采用Pich和 Schubert 1993年发展的SDS方法，经适当改进后，成功地从苎麻、红麻、黄麻、青麻四种麻类作物及其近缘种植物中提取了细胞总DNA，并对其得率、质量和纯度进行了鉴定。所得的DNA可进行限制性内切酶消化、PCR扩增和RAPD分子标记。本研究发展的这一快速、简便、适于麻类作物及其近缘种植物的总DNA提取方法，将有助于在DNA分子水平研究麻类种质资源的遗传多样性。     

甘蔗基因组DNA提取方法的比较

采用2×CTAB法和两种改进的SDS法分别从甘蔗不同的器官中提取DNA。通过对所提取的DNA浓度和纯度进行方差分析,并将所提取的DNA进行基因克隆和多态性扩增(RAPD),得到了较清晰的扩增图谱,克隆出目的基因片段,证明改进的SDSⅡ法是一种高质量去除多糖、色素和蛋白质等杂质的有效方法,所提取的DNA适合于甘蔗各分子生物学研究。     

花生不同部位对提取DNA的影响

采用CTAB法和SDS法，分别从花生的根尖、下胚轴、种子、幼叶中提取基因组DNA，所提DNA片段长度都在21 kb以上；同种方法中部位之间的DNA纯度没有差异，产率差异极其显著，从种子、根尖、下胚轴到幼叶产率依次升高，CTAB法中产率从128．5～498．5ng／mg，SDS法中产率从225．O～542．6ng／mg；两种方法中，相同部位之间只有叶片在纯度上差异显著，产率上相同部位之间的差异极其显著。用CTAB法从叶片中提取DNA，采用RAPD方法，对19个花生品种的基因组进行扩增，结果显示所提DNA满足分子分析的要求。RAPD可用于亲本和品种的鉴定。     

Relationship between the corneous and floury endosperm content and the popped sorghum quality

Popcorn is a healthy snack suggested by nutritionists. However, some countries in Europe, Asia, and South America have evaluated the use of sorghum as a popped cereal. Therefore, this study aims to evaluate the content of corneous and floury endosperm of sorghum and its influence in the popped sorghum quality. Five red varieties and three white varieties were evaluated. The physical and microstructural characteristics of the raw varieties were evaluated. The correlation matrix showed that physical properties such as the pericarp thickness, the hectoliter weight, and the type of endosperm are crucial to obtain popped sorghum. A high percentage of corneous endosperm and the size distribution of starch granules in the floury endosperm determine the popping ability of sorghum. The analysis of the principal components showed that the Paloma variety was the most suitable to obtain popped sorghum.     

Biomass sorghum production and components under different irrigation/tillage systems for the southeastern U.S.

Renewable energy sources are necessary to reduce the U.S. dependence on foreign oil. Sorghum (Sorghum bicolor L.) may be a reasonable alternative as an energy crop in the southern U.S. because it could easily fit into existing production systems, it is drought resistant, and it has large biomass production potential. An experiment was conducted to evaluate several types of sorghum as bioenergy crops in Alabama: grain sorghum - NK300 (GS), forage sorghum - SS 506 (FS), and photoperiod sensitive forage sorghum - 1990 (PS). These sorghum crops were compared to forage corn (Zea mays L.) - Pioneer 31G65 in 2008 and 2009 with and without irrigation, and under conventional (total disked area, 0.15 m deep) and conservation tillage (in-row subsoiling, 0.30 m deep) in a strip-split-plot design. The parameters evaluated were: plant population (PP), plant height (PH), sorghum/corn aboveground dry matter (ADM), biomass moisture content (ABMC), and biomass quality (holocellulose, lignin, and ash). Sorghum had greater ADM than corn; however, corn had lower ABMC than sorghum. Lodging was observed in PS and FS, probably due to high plant populations (>370,000 plants ha⁻¹). Irrigation affected ADM positively in both years, but conservation systems improved ADM production only in 2009. Holocellulose, lignin, and ash variation differed significantly among crops but were lower than 8.3%, 2.0% and 1.9%, respectively, for both years and considered minor. Under conditions of this study, PS was considered the best variety for ADM production as it yielded 26.0 and 30.1 Mg ha⁻¹ at 18 and 24 weeks after planting (WAP).     

国内外高粱深加工研究现状与发展前景

高粱既可直接食用、饲用，又可加工利用。近年来，国内外高粱深加工研究发展很快，除传统的用高粱作主食、酿制白酒、啤酒、做饲料等外，还对高粱的多种加工用途进行了有益的探索。如：用甜高粱茎秆造酒，用饲草高粱作青贮和青饲料，用高粱生产酒精，用高粱壳提取色素，用高粱籽粒提取淀粉，生产高粱面包、高粱甜点等等。高粱深加工发展前景看好。     

Effect of germination time and temperature on the functionality and protein solubility of sorghum flour

Sorghum was germinated for different time (12, 24, 36 and 48 h) at different temperatures (25, 30 and 35 °C) and the changes in their nutritional and functional properties of germinated sorghum flour were assessed and compared with native sorghum flour. Germination inversely affects the crude protein, fat, fibre and ash content. A decrease in water absorption and swelling power and increase in oil absorption capacity was observed due to enzymatic starch modification as the germination duration progressed. Germination of sorghum increased the gel consistency while paste clarity was decreased as compared to native flour. Proteins were modified by action of enzymes during higher germination time and temperature conditions, which results in significantly higher protein solubility of germinated sorghum flour, which also result in enhancing the foaming and emulsifying properties of the flour. Lowest % synersis value and least gelation concentrations were observed in native sorghum has, which increased during germination and were highest in sorghum germinated for 48 h at 35 °C. Germination in overall can be used as low cost natural bio-processing technique for the preparation of modified flour with enhanced function properties without chemical modification or genetic engineering.     

Effects of endosperm texture and cooking conditions on the in vitro starch digestibility of sorghum and maize flours

The effects of endosperm vitreousness, cooking time and temperature on sorghum and maize starch digestion in vitro were studied using floury and vitreous endosperm flours. Starch digestion was significantly higher in floury sorghum endosperm than vitreous endosperm, but similar floury and vitreous endosperm of maize. Cooking with 2-mercaptoethanol increased starch digestion in both sorghum and maize, but more with sorghum, and more with vitreous endosperm flours. Increasing cooking time progressively reduced starch digestion in vitreous sorghum endosperm but improved digestibility in the other flours. Pressure-cooking increased starch digestion in all flours, but markedly more in vitreous sorghum flour; probably through physical disruption of the protein matrix enveloping the starch. Irrespective of vitreousness or cooking condition, the alpha-amylase kinetic constant (k) for both sorghum and maize flours remained similar, indicating that differences in their starch digestion were due to factors extrinsic to the starches. SDS-PAGE indicated that the higher proportion of disulphide bond-cross-linked prolamin proteins and more extensive polymerisation of the prolamins on cooking, resulting in polymers of M_r>100k, were responsible for the lower starch digestibility of the vitreous sorghum endosperm flour.     

Properties of field-sprouted sorghum and its performance in ethanol production

The objective of this research was to investigate physicochemical and biochemical characteristics of field-sprouted grain sorghum and its fermentation performance in ethanol production. Five field-sprouted grain sorghum varieties, which received abnormally high rainfall during harvest, were used in this study. Enzyme activities, microstructure, flour pasting properties, kernel hardness, kernel weight, kernel size, flour size and particle distribution of field-sprouted grain sorghum were analyzed. The effect of germination (i.e., sprouting) on conversion of grain sorghum to ethanol was determined by using a laboratory dry-grind ethanol fermentation procedure. Sprouted sorghum had increased α-amylase activity; degraded starch granules and endosperm cell walls; decreased kernel hardness, kernel weight, kernel size, and particle size; and decreased pasting temperature and peak and final viscosities compared with non-sprouted grain sorghum. The major finding is that the time required for sprouted sorghum to complete fermentation was only about half that of non-sprouted sorghum. Also, ethanol yield from sprouted sorghum was higher (416–423 L/ton) than that from non-sprouted sorghum (409 L/ton) on a 14% moisture basis.     

Application of very high gravity technology to the cofermentation of sweet stem sorghum juice and sorghum grain

Ethanol production from mixtures of sweet stem sorghum juice and sorghum grain was investigated under normal and very high gravity (VHG) fermentation conditions. Fermentation was carried out using Saccharomyces cerevisiae yeast strain N96 at 30°C. For VHG fermentation, sucrose was added to the sweet sorghum juice to obtain a concentration of 34 g per 100 ml of dissolved solids. Fermentation was carried out for 96 h using malted and unmalted milled sorghum grain from sorghum cultivars DC-75 and SV-2. Under VHG conditions, maximum ethanol levels were about 16.8% (v/v) and 11% (v/v) for media containing malted and unmalted milled sorghum grain, respectively. Although fermentation did not occur to completion, levels of ethanol obtained under VHG conditions were three times higher than the levels obtained under normal fermentation conditions. Under VHG conditions, about 8 g/100 ml of dissolved solids remained in the fermentation media after ethanol production had ceased while under normal fermentation conditions, about 4 g/100 ml of dissolved solids remained unused in the fermentation media. There was an initial decline in free amino nitrogen (FAN) levels up to 34 h followed by an increase up to 96 h under VHG fermentation conditions. Levels of assayable proanthocyanidins (PAs) from sorghum cultivar DC-75 were reduced during fermentation.     

An improved method for extraction of sorghum polymeric protein complexes

A method for fractionating sorghum proteins using extraction solvents and techniques designed to obtain polymeric protein structures (especially disulfide linked) was developed. Extraction and separation conditions were optimized in terms of completeness of protein extraction, sample stability, and analytical resolution. After pre-extraction of albumins and globulins, a 3-step sequential procedure involving no reducing agents was applied to ground whole sorghum flour. The three fractions obtained represented proportionally different protein polymer contents and molecular weight distribution as evidenced by comparative size exclusion chromatography. Protein composition also varied among the extracts with differences in kafirin composition and non-kafirin proteins detected in the fractions by RP-HPLC and SDS-PAGE analysis. The ability to quantify and further characterize sorghum polymeric protein complexes will be useful for additional studies linking protein structures with functionality and digestibility and variations for these properties within diverse sorghum germplasm.     

Novel food and non-food uses for sorghum and millets

Sorghum and millets have considerable potential in foods and beverages. As they are gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of nutraceuticals such antioxidant phenolics and cholesterol-lowering waxes. Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and, in some cases, millets. Wheat-free sorghum or millet bread remains the main challenge. Additives such as native and pre-gelatinised starches, hydrocolloids, fat, egg and rye pentosans improve bread quality. However, specific volumes are lower than those for wheat bread or gluten-free breads based on pure starches, and in many cases, breads tend to stale faster. Lager and stout beers with sorghum are brewed commercially. Sorghum's high-starch gelatinisation temperature and low beta-amylase activity remain problems with regard to complete substitution of barley malt with sorghum malt . The role of the sorghum endosperm matrix protein and cell wall components in limiting extract is a research focus. Brewing with millets is still at an experimental stage. Sorghum could be important for bioethanol and other bio-industrial products. Bioethanol research has focused on improving the economics of the process through cultivar selection, method development for low-quality grain and pre-processing to recover valuable by-products. Potential by-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily due to their hydrophobicity.     

Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

Uncooked and cooked sorghum showed improvement in in vitro protein digestibility as the structural complexity of the sample reduced from whole grain flour through endosperm flour to protein body-enriched samples. This was not the case for maize. Cooking reduced protein digestibility of sorghum but not maize. Treating cooked sorghum and maize whole grain and endosperm flours with alpha -amylase to reduce sample complexity before in vitro pepsin digestion slightly improved protein digestibility. The reduction in sorghum protein digestibility on cooking was not related to the total polyphenol content of samples. Pericarp components, germ, endosperm cell walls, and gelatinised starch were identified as possible factors limiting sorghum protein digestibility. Electrophoresis of uncooked and cooked protein-body-enriched samples of sorghum and maize, and prolamin fractions of sorghum under non-reducing conditions showed oligomeric proteins with molecular weights (M_r) 45, 66 and >66 kDa and monomeric kafirins and zeins. Protein-body-enriched samples of sorghum had more 45–50 kDa oligomers than those of maize. In cooked sorghum, some of these were resistant to reduction. Pepsin-indigestible residues from protein-body-enriched samples consisted mainly of α-zein (uncooked and cooked maize) or α-kafirin (uncooked sorghum), whilst cooked sorghum had in addition, β- and γ-kafirin and reduction-resistant 45–50 kDa oligomers. Cooking appears to lead to formation of disulphide-bonded oligomeric proteins that occurs to a greater extent in sorghum than in maize. This may explain the poorer protein digestibility of cooked sorghum.