甘蓝型油菜—菘蓝二体附加系的创制和细胞学分析

为创制稳定遗传的甘蓝型油菜—菘蓝二体附加系,以花粉育性很低、在甘蓝型油菜品种华双3号(2n=38,AACC)上附加一条菘蓝(2n=14,II)特定染色体(g)的单体附加系(2n=39,AACC+1I_g)为父本,与正常的华双3号杂交,产生正常油菜胞质的单体附加系、经自交获得二体附加系(2n=40,AACC+1II_g)。该二体附加系的细胞学及基因组原位杂交观察表明,花粉母细胞减数分裂中染色体配对与分离基本正常,在终变期形成20个二价体,后期I进行20∶20的均等分离;第二次分裂中形成正常的四分体及四个子细胞,花粉的育性较高,自交结实好,产生的后代均携带菘蓝染色体。但也在少部分的花粉母细胞内出现菘蓝或油菜的落后染色体。该细胞学行为较稳定、育性较高的甘蓝型油菜—菘蓝二体附加系为菘蓝遗传研究及油菜育种研究提供了新材料。     

硬粒小麦—偏凸山羊草六倍体的核型分析

硬粒小麦－偏凸山羊草六倍体类型（简称硬偏麦六倍体类型）来源于硬粒小麦（Ｔ．ｄｕｒｕｍ Ｄｅｓｔ,２ｎ＝４ｘ＝２８,ＡＡＢＢ）与偏凸山羊草（Ａｅ．ｕｅｎｔｒｉｃｏｓａ,２ｎ＝４ｘ＝２８,ＤＤＭ＾ｖＭ＾ｖ）杂交并自然加倍的八倍体类型,其染色体组成还不清楚。为了研究偏麦六倍体的染色体组成,用中国春（ＡＡＢＢＤＤ）与之杂交,对杂种Ｆ１花粉母细胞进行减数分裂染色体配对分析,观察到大多数花粉母细胞有１４对二价     

栽培大豆(Glycine max)与野生大豆(Glycine soja)、半野生大豆(Glycine gracilis)杂交的杂种F_1代减数分裂行为的研究

本文研究了栽培大豆绥农4号等5个品种和1个品系分别与野生大豆、半野生大豆杂交,杂种F_1代花粉母细胞减数分裂的行为。以染色体组亲和指标,终变期二价体的交叉频率,鉴定杂交亲本的亲缘关系。 观察结果表明,杂交亲本和大部分杂种F_1代花粉母细胞减数分裂行为是正常的,减数分裂中期Ⅰ为20个二价体。11个亲本中期Ⅰ环状二价体占多数,少数为棒状二价体。有少数花粉母细胞出现二价体联会消失现象,中期Ⅰ没有单价体,后期Ⅰ和减数分裂Ⅱ均正常,四分孢子中无微核出现。杂交亲本中期Ⅰ环状二价体和棒状二价体的数目有差异,说明不同亲本的亲和力不同。 13个杂交组合F_1代的减数分裂行为有差异,染色体配对不稳定,二价体表现过早分离。如杂交组合中期Ⅰ二价体数在18—20之间,联会消失二价体数目较少。二价体数在5—20个之间,联会消失的二价体数目最多为15个。后期Ⅰ出现少数落后染色体,四分孢子内有少数微核。     

马铃薯种间体细胞杂种植株的细胞学观察和过氧化物同工酶谱分析

对马铃薯双单倍体品系８１－１５（２ｎ＝２ｘ＝２４）和南美二倍体栽培种Ｓｏｌａｎｕｍ ｐｈｕｒｅｊａ（２ｎ＝２ｘ＝２４）体细胞融合获得的１５个株系、８１－１５和二倍体野生种Ｓ．ｃｈａｃｏｅｎｓｅ（２ｎ＝２ｘ＝２４）体细胞融合获得的１０个株系进行了细胞学鉴定和过氧化物同工酶谱分析。结果表明,杂种植株除一个株系为非整倍体外９染色体数为３７）,其余株系均为四倍体（２ｎ＝２ｘ＝４８）,是两个亲本的染色体数之     

栽培甜菜（Beta vulgaris L．）和白花甜菜（B．corollifloraZoss．）种间杂交的研究Ⅱ．种间杂种回交后代染色体分布及形态变异

栽培甜菜（Ｂ．ｖｕｌｇａｒｉｓＬ．，ＰＴ６、２ｎ＝１９）与白花甜菜（Ｂ．ｃｏｒｏｌｌｉｆｌｏｒａＺｏｓｓ．，２ｎ＝３６）杂交获得ＶＣ８８～１杂种Ｆ＿１，其染色体组为ＶＶＣＣ，２ｎ＝３６．ＶＣ８８─１类似于异源多倍体，减数分裂基本正常，以其为母本与栽培甜菜（２ｎ＝１８）回交，或与其它物种如Ｂ．ｍａｒｉｔｉｎａＬ．杂交，皆获大量后代（Ｂ１０，Ｂ１４等），其染色体组为ＶＭＣ、ＶＶＣ等，２ｎ＝２７．以Ｂ１０～Ｂ１４（Ｂ＿１Ｆ＿２）为母本与栽培甜菜（２ｎ＝１８）回交，产生许多形态变异及各种染色体分布的后代（Ｂ＿２Ｆ＿３），其中以２ｎ＝１８染色体的植株最多达４１．５８％，推测它们当中可能含有代换系及易位系；２ｎ＝２７的个体出现频率高达３０．１９％，预示存在着无融合生殖现象；２ｎ＝１８＋１的植株以１０．３９％的频率出现，它们是带有白花甜菜染色体的单体附加系；附加２～８个染色体的植株频率为５．的％，低于前人报道数字；嵌合体频率达８．９３％，表现不稳定；极少数为２ｎ＝３６、２ｎ＝４５个体．     

甘蓝型油菜与Brassica maurorum的异源六倍体后代及BC2细胞学分析

将甘蓝型油菜品种中油821（2n=38, AACC）与芸薹属野生资源Brassica maurorum（2n=16, MM）的三倍体杂种进行染色体加倍,得到异源六倍体（2n=54, AACCMM）。该多倍体雄性高度不育,雌性育性极低。在其花粉母细胞的减数分裂终变期,染色体平均配对构型为1.17Ⅰ+20.71Ⅱ+0.56Ⅲ+2.25Ⅳ+0.08Ⅴ+0.06Ⅵ。用甘蓝型油菜与该多倍体连续回交2次,均需借助幼胚培养才得到后代植株,BC1、BC2植株均雄性不育,雌性育性很低。BC2植株的形态特征接近甘蓝型油菜,但各植株形态有明显差异。基因组原位杂交分析表明,BC2植株含有2~5条M基因组的染色体,甘蓝型油菜染色体多配对形成二价体,附加的染色体多以单价体形式存在,或与甘蓝型油菜染色体发生联会配对。     

山西晋北三种类型大豆的核型分析

本文对山西省北部三种不同生态类型大豆（小黑豆、大黑豆、黄豆）进行了核型分析。结果表明：三种大豆体细胞染色体数均为２ｎ＝４０，主要由中间和亚中部着丝点染色体组成。三种大豆只有一对粒位于最长染色体上的随体，而且随体染色体形态相近，三种大豆的核型公式分别为：小黑豆２ｎ＝２ｘ＝４０＝２８ｍ＋１２ｓｍ（２ＳＡＴ）；大黑豆２ｎ＝２ｘ＝４０＝６Ｍ＋１８ｍ＋１２ｓｍ＋４ｓｔ（２ＳＡＴ）；黄豆２ｎ＝２ｘ＝４０＝２Ｍ     

甘蓝型油菜-埃塞俄比亚芥种间杂交非整倍体后代的遗传

非整倍体Nj04-089为甘蓝型油菜(Brassica napus L.)与埃塞俄比亚芥(B. carinata A. Br.)种间杂交后代中获得的附加系。为分析Nj04-089的遗传特性,利用显微镜对Nj04-089自交后代的根尖细胞染色体进行计数、对花粉母细胞染色体分裂行为进行观察,并采用PCR、GISH和Southern杂交等技术对Nj04-089的2个连续自交后代的附加染色体进行了遗传分析。结果显示：这两个连续自交世代根尖细胞染色体数2n=37～51条;花粉母细胞减数分裂的中期染色体构型分别为(0-4)Ⅰ+ (16-23)Ⅱ+ (0-2)Ⅲ 和 (0-8)Ⅰ+ (14-24)Ⅱ+ (0-4)Ⅲ + (0-1)Ⅳ,且观察到染色体桥、染色体落后、分裂周期不同步等异常行为。PCR、GISH和Southern杂交结果表明在该非整倍体后代中未检测到芸薹属B组染色体或大的片段,推测非整倍体附加的染色体并非整条或大片段B组染色体。       

茶树细胞遗傅学的研究及其在育种中的应用

茶树细胞遗传学是分析研究茶树遗传因子的传递者——染色体的行为、形态、结构、数目和组合,从而进一步阐明茶树遗传现象的科学。也就是从染色体水平上研究茶树遗传规律的科学。茶树细胞遗传学的研究始于本世纪初C·Stuart(1916)、盛永(1929)和大野(1932)对茶树生殖细胞减数分裂和体细胞有丝分裂过程染色体的行为和计数的工作。他们发现茶树染色体数在生殖细咆为15条,体细胞为30条,茶树的稔性与花粉母细胞减数分裂过     

栽培大豆花粉母细胞减数分裂染色体的观察

本文用压片的方法,观察了栽培大豆(Glycine max L.Merrill)满仓金和5621花粉母细胞减数分裂中染色体的形态和行为。观察的结果表明,满仓金和5621均为二倍体,花粉母细胞在减数分裂终变期观察到20二价休,其中有一个随体染色体。每个花粉母细胞总的染色体长度满仓金为为43.91μ,5621为48.20μ。平均染色体长满仓金为2.20μ,5621为2.41μ。终变期每个花粉母细胞染色体的交叉频率满仓金为4.36±0.86,5621为4.92±0.86。     

Enhanced spinnability of carbon nanotube fibers by surfactant addition

A surfactant is used to enhance spinnability of carbon nanotube (CNT) fibers during direct spinning via chemical vapor deposition (CVD). In this study, the non-ionic surfactant, polysorbate, is used due to its good solubility in the CNT synthesis solution. The addition of the surfactant increased the specific strength and electrical conductivity of CNT fibers. Due to these enhanced properties, CNT fibers can be spun at higher speeds which results in lower linear density. These enhancements are due to the reduced agglomeration of iron catalysts during the synthesis of CNT fibers via CVD. This simple approach may create new applications for CNT fibers, such as for artificial muscles and power cables.     

Effect of the addition of bran fractions on bread properties

High fibre breads were produced adding durum wheat bran fractions of different composition and particle size. Fresh products were characterized for texture, crumb grain, volume, colour, water status (water activity, moisture content, frozen water content, ¹H molecular mobility).     

Effect of freeze-dried gluten addition on texture of hamburger buns

Wheat gluten is an economically important co-product from wheat flour and its applications are predominantly in baked goods, breakfast cereals, pet foods, and processed meat products. For application in bakery products, gluten must retain its natural viscoelastic properties as much as far as possible. Freeze-drying retains the biological value of raw materials, their structure, flavor, aroma, and color. In this study the effects of freeze-dried gluten addition on the firmness of hamburger buns was evaluated using a texture analyzer and compared with buns produced using wet gluten from the same flour. Hamburger buns produced with wet gluten had the better texture, but freeze-dried gluten addition is a good option because of its longer shelf life and better functional properties.     

Structural role of fibre addition to increase knowledge of non-gluten bread

Dietary fibres can play a significant role in GF bread development. Besides their well documented health benefits, dietary fibres can improve the texture, sensory characteristics and shelf life of baked products, due to their water binding capacity, gel forming ability, fat mimetic, textural and thickening effects. Dietary fibres from different sources are discussed in this paper and their role in GF products' making is analysed. The sources of fibres vary: flours, fruit and vegetable processing by-products, isolated ingredients, seeds or mixtures of all of these can be used. Fibres improve the structure and result in dense crumb porosity. Tasty products with soft crumb can be produced, and there are many perspectives in further products development.     

标准加入法测定豆奶粉中铁

采用邻二氮菲分光光度法对豆奶粉中铁的测定进行了研究,并对其影响因素进行了分析和探讨.通过单因素实验确定其最佳测量条件为:最大吸收波长510 nm、有色配合物的反应时间 10 min、邻二氮菲溶液添加量2.00 mL、1.0 mol/L NaOH溶液1.50 mL.通过原子吸收分光光度法验证,该方法简单方便、精确度高,可广泛用于豆奶粉中铁的测定.     

The effects of dietary fibre addition on the quality of common cereal products

Cereal products are consumed daily by the majority of the population. Popular belief is that these cereal products, rich in carbohydrates, produce a high glycaemic response and may not be a contributing factor to the obesity epidemic throughout the world. Recently the food industry has investigated ways of improving the overall nutritional balance of carbohydrate rich foods and focused on increasing their dietary fibre (DF) contents at the expense of readily digestible carbohydrates. It is well documented that dietary fibre is involved in disease prevention and enhanced health of consumers. Moreover, the food industry can take advantage of the physicochemical properties of fibre to improve the viscosity, texture, sensory characteristics and shelf-life of their products. The focus of this review paper is on the influence of DFs (inulin, fructo-oligofructose, β-glucans, arabinoxylans and resistant starch) supplementation on the quality and nutritional aspects of common foods containing cereals- pasta, bread, muffins/cakes and extruded snacks. This review reports on the evidence regarding fibre enrichment of cereal foods and looks at the advances and future trends in enriched dietary fibre cereal products.     

Effects of planting method and nitrogen addition on Sphagnum growth in microcosm wetlands

In this study, we propose a method to create a Sphagnum wetland in an urban ecosystem by collecting basic information about Sphagnum growth and decomposition. We constructed six groups of Sphagnum microcosms (1 m × 1 m) with three replicates. A factorial design with two planting methods (capitulum without stem and capitulum with stem) and three levels of nitrogen addition (0, 2, and 6 g N m⁻² year⁻¹) were prepared. Changes in length, dry mass, and decomposition rates of Sphagnum were monitored over a growing season. The effect of N concentration on production varied for the different planting methods. Production of Sphagnum increased with N concentration in the capitulum without the stem treatment (−D) than in the with stem treatment (+D). Adding N affected the decomposition rate in both with and without stem treatments. Decomposition rate increased with added nitrogen. Planting without stems (–D) was an effective design for a high production and low decomposition of Sphagnum. Net primary production was 187–260 g m⁻² year⁻¹ for dry mass and 15.5– 26.5 mm year⁻¹ for length, whereas decomposition rates were 10.9–14.7 % mass loss per year. These values are comparable to those from natural bogs. The overall results indicate that constructing Sphagnum wetlands can be successfully employed as a greening technology in urban ecosystems, even in mid-latitudes.

     

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

The aim of this experimental work was to evaluate the effect of inulin addition on the rheological properties of common wheat doughs and bread quality. Three commercial fructan products of different number average degree of polymerisation (DPn) were used (DPn = 10 for inulin ST; DPn = 23 for inulin HP and HP-gel). Inulin contents from 2.5 to 7.5% on dry matter (wheat flour plus inulin) were used. Dough rheological properties were investigated using farinograph and dynamic rheological measurements. Upon addition of dietary fibre (DF), significant increase in mixing time and stability, and decrease in water absorption were recorded. Inulin ST exerted greater effect on water absorption than HP products.     

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

The quality of nine spaghetti typologies, produced by using wheat durum semolina as a base plus the addition of buckwheat and durum wheat bran, was investigated. The quality of the produced spaghetti was compared with that of spaghetti made only of durum semolina (CTRL). Tests were run on the samples to determine breakage susceptibility and colour of dry spaghetti, the cooking resistance, instrumental stickiness at optimal cooking time (OCT) and overcooking, the cooking loss and sensorial attributes at the optimal cooking time. Results suggest that the breakage susceptibility decreases with the addition of 15% and 20% bran, the spaghetti dry colour changes with the addition of buckwheat flour and bran compared to the spaghetti made only of durum semolina, while the cooking resistance, instrumental stickiness and the cooking loss, in general, were equal to that of the CTRL. However, the addition of buckwheat flour and bran affected the sensorial attributes differently.