拟南芥EARLI1亚家族基因的研究进展

HyPRP家族EARLI1亚家族基因能够应答生物和非生物胁迫因素,是拟南芥防御体系的重要组成部分,它们在个体生长发育过程中也具有调控作用。文中分别介绍了有关AZI1、EARLI1、A T4G12490和AT4G12500等EARLI1亚家族基因功能的研究进展,阐述了它们在低温、盐、外源ABA和真菌病原体等环境和生物胁迫条件下的抗性特征。最后根据EARLI1亚家族基因的研究现状讨论和分析了它们在作物改良中的应用前景。     

自私遗传元件

自私遗传元件(SGEs)采用对自身有利的方式进行传递,它们在生物中广泛存在,在生物进化中具有不可替代的重要作用。SGEs被认为是生物基因组的重要部分,它们以低拷贝数长期稳定地寄生在宿主及其基因组中。SGEs的种类很多,所熟知的有转座元件、Wolbachia、B染色体、减数分裂驱动元件、限制-修饰系统和Medea基因等。为了加强自身的传播,这些元件通过许多方法操控宿主配子发生过程或宿主生殖,如诱导减数分裂驱动或胞质不亲和性和雌性化、雄性致死或雄性不育等。它们对宿主的调控和宿主基因组对这种调控的反应可能暗含着性别决定的进化、物种形成等重要机制。本文对SGEs的种类及其作用的研究进展进行了综述。     

土壤中铜、铅、锌相对浓度比稳定性的研究

铜、铅、锌均与硫元素有较强的亲和力,从而使它们具有相似的地球化学性质,并在环境自然体中紧密共生.人们已经认识了铜和锌是人体必需的微量元素,而铅是有害的元素,它们的环境与生物地球化学行为,直接影响到人体的健康.因此,表生环境中的铜、铅、锌始终是研究的热点.     

蚯蚓纤溶酶组分及其基因的多态性

生化制备证明,蚯蚓纤溶酶为一组含有10个以上同工酶组分的混合酶。为了研究这些组分的DNA和蛋白质序列的异同,本文通过对数据库中已报道的28条蚯蚓纤溶酶基因按相似性进行归类,将它们分为4组（基因型）。同一组中的序列具有共同特征,即保守的N-末端、C-末端和相同的结构域,而且这些结构域在序列中分布的位置也相同;但它们之间在中间部分存在明显差异,这些差异说明了基因型中存在多态性。这种多态性可能是它们在体内溶栓的药理药效作用存在差异的结构基础。     

中国科学家成功揭示鸡形目所属生物系统发育关系

鸡形目在生物分类学上是鸟纲中的一个目。由于它们具有重要的科学与经济价值,研究倍受学界关注。然而到目前为止,它们的系统发育关系仍然混淆不清,尤其是雉科物种的系统发育关系十分复杂。     

土壤活性有机质测定方法的比较

用 16种化学方法对红壤、黑土、垆土、褐土、灰漠土五个典型土壤活性有机质进行测定 ,结果表明 ,333mmol/LKMnO4常温振荡 1h的方法测定结果变异系数小 ,重现性好 ,且操作简便快速 ,可作为土壤活性有机质测定的基本方法。虽然不同方法测定的活性有机质数量不同 ,但它们之间表现出较好的相关性 ,说明它们在一定程度上都可反映土壤有机质的活性     

黄瓜全基因组SnRK2基因的鉴定和序列特征分析

植物SnRK2基因在逆境应答和ABA信号转导及生长发育过程中具有重要功能。但是有关黄瓜(cucumis satovus L.)SnRK2全基因组水平的研究鲜见报道。本文利用生物信息学的方法从黄瓜基因组中鉴定出9个SnRK2基因,并对这些基因的染色体分布、内含子-外显子结构、系统进化、顺式调控元件等进行了系统分析。结果显示,黄瓜的SnRK2基因不均匀地的分布在基因组中,它们的外显子多数为9,编码区序列长度在909-1140bp之间。它们在遗传上分为3个不同的类群,预测编码的蛋白都具有激酶的典型结构。而且,在SnRK2基因上游调控序列中都含有多个不同激素和逆境应答顺式元件,预示它们在逆境应答和激素信号转导过程中具有一定功能。本文为进一步研究黄瓜SnRK2基因在逆境和激素应答中的功能奠定了基础。     

叶绿体基因组及其在樟科植物系统发育研究中的应用

樟科植物是被子植物中一个较大的木本植物类群,也是一个较为古老的类群,集轻工业、食用、材用、药用、观价值赏于一身,在我国林业史和园林史上占有重要地位。植物的系统发育研究可在阐明物种之间亲缘关系的同时,挖掘它们的共同祖先以及它们在进化过程中的分化和演化路径,揭示生物种群和物种的多样性及其时空分布。在概述樟科植物和叶绿体基因组的基础上,分析了利用叶绿体基因组对樟科植物进行系统发育研究的相关进展,以期为樟科植物的相关研究提供参考。     

污染土壤中原位阿特拉津降解菌的分离和鉴定

为克服传统富集培养分离降解菌的局限性,直接将长期受阿特拉津污染的土壤稀释后,涂布于加有土壤浸出液和阿特拉津农药的平板,分别从两个采自不同地区的污染土壤中各分离了一株高效广谱降解菌AG1和ADG1：它们能以阿特拉津为唯一碳源、氮源和能源生长,能分别在44h和48 h内降解1 000mg L^-1的阿特拉津,降解率100%;它们还能以扑草净、西玛津等三嗪类除草剂为唯一氮源生长.16S rDNA核苷酸序列分析结果表明菌株AG1与ADG1都与节杆菌属（Arthrobacter）的细菌有高度同源性,结合两株菌的形态特征及生理生化特征,将它们鉴定为Arthrobacter spp..PCR扩增两株菌的降解基因,结果表明它们的降解基因都是trzN和atzBC的组合,这是国内首次报道具有该基因类型的阿特拉津降解菌.     

棉花枯、黄萎病发生原因及防治措施

1症状特征 棉花枯、黄萎病都是危害输导组织造成全株发病的病害。它们的共同特点是维管束受害后变褐色,同时由于水分的输送受阻,表现出萎蔫症状,甚至枯死。但由于它们的病原不同,症状也不相同。     

Effects of Microencapsulated High‐Fat Powders on the Empirical and Fundamental Rheological Properties of Wheat Flour Doughs

Microencapsulated high‐fat powders are a healthy and convenient alternative to fats normally used in cereal‐based products. In powder form they are easier to use than block fat. Microencapsulation involves dispersion of the fat using homogenization. The globules are then fixed by spray‐drying. Empirical and fundamental rheological tests were conducted on doughs containing commercial vegetable fat and four microencapsulated high‐fat powders. The doughs were compared with a standard dough containing no fat. The powders contained 70% vegetable fat or milk fat. The encapsulating agent used was either sodium caseinate or whey protein concentrate (5–10%). Sucrose or lactose were also present in the powders (20–25%). The powders were manufactured at low‐ or high‐pressure homogenization. Farinograph and extensigraph tests were performed on all doughs. Dynamic oscillation tests were conducted in the linear visco‐elastic region of the dough. Addition of fat and microencapsulated high‐fat powders produced using low‐pressure homogenization reduced the complex modulus of the doughs. The results showed an increase in phase angle with incorporation of commercial fat and the microencapsulated high‐fat powders. Scanning electron microscopy was conducted to examine the effects of the additives on dough structure. This study demonstrated that microencapsulated high‐fat powders, especially powders produced using low‐pressure homogenization, had some beneficial effects on dough rheology when compared with doughs produced with commercial fat.     

新西兰蜂蜜、昆山洋槐蜜与南京市售蜂蜜流变特性比较

本文从下列三方面对新西兰翘摇蜜、我国昆山洋槐蜜(原拟出口)与南京市售洋槐蜜、紫云英蜜的流变特性进行比较:(一)流变模型和流变参量。(二)流变参量随温度变化的规律。(三)触变性,并对产生这些差异的原因作出解释。     

鱼糜微结构与其流变特性相关性的研究

鱼糜的流变特性与其微结构密切相关,而对微结构与其流变特性参数间的定量描述却很少有人探讨。文章用偏最小二乘法建立了鱼糜微结构与其流变特性之间相互关系的定量描述,检验结果表明该关系方程是合理的。     

Rheological Properties and Tomographically Determined Pore Space of Undisturbed Samples of Typical Chernozems and Soddy-Podzolic Soils

Coupled studies of pore space and rheological behavior of undisturbed samples from soddypodzolic soils (Albic Glossic Retisols (Loamic, Aric, Cutanic)) of Moscow oblast under forest and under cropland and from typical chernozems (Haplic Chernozems (Loamic, Aric, Pachic)) of Kursk oblast under oak forest, shelterbelt, and cropland were conducted. Soil pore space was investigated using a Bruker SkyScan 1172 G (Belgium) microtomograph, and 3D models of pore space were constructed. The total pore space (in percent of the volume of analyzed samples) and the volumes of open and closed pores were determined from these models. The nondestructive tomographic method made it possible to analyze the rheological properties of soils for the same samples using the amplitude sweep method on an MCR-302 (Anton Paar, Austria) rheometer. The following parameters of the rheological behavior were determined: storage modulus in the range of linear viscoelastic behavior, the range of linear viscoelastic behavior, and the range of plastic behavior. A joint analysis of the rheological properties and morphometric characteristics of the undisturbed samples of soddy-podzolic soils and chernozems demonstrated the dependence of the rheological behavior of these soils on their physicochemical properties and pore space structure reflecting the differences in the genesis and physical and chemical properties of soil horizons. The correlation analysis attested to direct (positive) relationships between the values of the total and open tomographic porosities, the range of linear viscoelastic behavior, and the deformation upon the destruction of soil structure. Negative relationships were found between the values of open and total porosity and the structural strength of the soil monoliths. A hypothesis about an increase in the range of plastic behavior of soils and a decrease in the strength of soil structure with an increase in porosity was suggested.     

果品静载流变特性的研究进展

本文通过对国内外各类果品的静载压缩流变特性研究现状的分析，指出了在果品的静载流变学研究领域内存在的主要问题，提出了今后果品流变学研究中需要加强和进一步研究的内容：1)加强对采后各阶段受压时果品的微观组织结构、生理生化过程的变化以及储运环境温度等因素与流变损伤效应的交叉性影响的研究； 2)加强对实际储运中较多出现的多果接触、受压问题的系统性研究；3)重视研究储运受压后流变损伤的发展与果品储藏品质关系的研究；4)根据国内外生产实际，应加强特色果品的流变学研究,像西瓜、甜瓜等，既具有较高的营养价值和经济价值，又在世界范围内广泛种植。同时，提出了以果品本身的粘弹性为依据，在ADAMS软件平台上利用计算机虚拟样机技术建立流变学模型并获得相应参数的新方法。     

玉米淀粉糊的流变学特性分析

利用生物显微镜分析系统观察玉米淀粉颗粒的外形及结构,并利用旋转黏度计研究了不同玉米淀粉乳制备淀粉糊的流变性能,根据其流变性能数据非线性回归得到淀粉糊在不同温度下的流变模型.研究结果表明:在试验中所设的剪切速率范围内,淀粉糊的剪切应力均是随着剪切速率的增加而增大;且在同一剪切速率同一温度下,淀粉与水的比值越大,淀粉糊所受的剪切应力就越大;相同比例淀粉乳形成的淀粉糊在同一剪切速率下,随着温度的升高而剪切应力减小;玉米淀粉糊属于屈服-假塑性流体,模型的拟合相关系数γ2在0.990～1.000之间,说明屈服-假塑性流体模犁能有效地表征玉米淀粉糊的流变性能.淀粉糊的流变学特性研究为进一步淀粉胶黏剂的开发及利用提供了理论和试验依据.     

Effect of Puroindolines on the Breadmaking Properties of Wheat Flour

The role of lipid-binding proteins from wheat seed (puroindolines) on the breadmaking properties of wheat flour was investigated by determining the relationship between breadmaking quality and puroindoline content in samples of 32 wheat cultivars. An inverse relationship was mainly explained by the link between hardness and puroindoline contents. This link is in agreement with previous results which have shown a close structural identity between basic friabilins and puroindolines. Next, the effect of puroindolines in breadmaking was investigated by performing reconstitution experiments with two puroindoline-free hard cultivars of opposite quality (Florence Aurore and Ecrin) as indicated in the screened wheat sample. Addition of 0.1% puroindolines to these flours drastically modified both the rheological properties of doughs and the structure of the bread crumb. Puroindolines are essential to the foaming properties of dough liquor, and a close relationship was found between the fine grain crumb provided by reconstituted flours with puroindolines and the fine structure of corresponding dough liquor foams. The effect of puroindolines on bread volume was mainly related to the rheological properties of wheat doughs.     

不同水灰比的牛顿型水泥浆液流变性随时间变化规律

水化时间与水灰比对水泥浆液流变性有重要影响，进而决定浆液在岩土体中的运动扩散效果。为研究水化时间与水灰比综合作用对牛顿型水泥浆液流变性的影响作用，以目前实践工程中广泛应用的普通硅酸盐水泥浆液为研究对象，采用NXS-11A 型旋转黏度计对水灰比为1.5、2.0、5.0、10.0的水泥浆液分别在0、5、10、20、30及60 min 6个水化时间的流变性进行了试验研究，并探讨了水化时间、水灰比及其综合作用对牛顿型水泥浆液流变性的定量变化规律。研究结果表明：水化时间、水灰比均对牛顿型水泥浆液动力黏度具有显著性的影响，牛顿型水泥浆液动力黏度随水化时间表现为增长的变化趋势，而随水灰比则呈现为下降的变化规律；指数模型是反映水化时间与水灰比综合作用对牛顿型水泥浆液动力黏度定量变化关系的较优模型，由其得到的理论值与试验值间的误差均在10%以内，而由线性、对数与幂函数3种模型得到的理论值与试验值间有80%的误差都大于10%；并以此构建了考虑水化时间与水灰比综合作用的牛顿型水泥浆液流变方程。研究结果对水泥浆液流变性理论的发展和完善具有一定的理论意义，也可为建筑物基础托换、隧道堵水防渗、基坑加固、地质灾害防控、农业水土保持等实际工程应用提供一定的技术支撑。     

Changes in the rheological properties and density of a loamy sandy soddy-podzolic soil under the impact of a wheel tractor

Theoretical investigations and field tests have revealed the tendencies of the rheological properties and density of a loamy sandy soddy-podzolic soil under the impact of a wheel tractor. The rheological properties of the soil in the viscoelastic state have been described by a differential equation of the first order relating the compressive stresses with the variation rates of the compressive stresses and the relative vertical compressive deformation. The effect of the dynamic loads at the vertical vibration of a wheel tractor has been mathematically simulated. A method has been proposed for calculating the rheological properties and the soil compaction parameters under a running tractor that considers the effect of the variations of the dynamic load on the soil. Software products have been developed to implement this method. The effect of the main factors on the rheological properties of the soil and its compaction parameters under the impact of a tractor has been quantified.     

Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties

This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) and magnesium (0–0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction effect of the combined calcium and magnesium ions was observed on dough development time. The results showed that effects on processing can occur when wheat flour fortification is made, and adaptations on wheat flour specifications, product formulation, and processing parameters may be required.