日光温室甜瓜根系生长及单果重的水氮耦合效应

【目的】研究不同灌水量和施氮量对温室甜瓜根系生长及单果重的影响,探讨根系生长与单果重和水氮供应的关系,为温室甜瓜的水氮管理提供科学依据。【方法】根据日光温室内光温湿等环境参数,以‘一品天下208’甜瓜为试验材料,试验设灌水量（W）和施氮量（N）2个因素,采用Penman-Monteith修正公式确定灌水量,设置0.7ET_c、1.0ET_c和1.3ET_c3个水分水平;施氮量在常规施氮量N₂（130 kg N·hm^-2）的基础上设置了一个下限施氮量N₁（70 kg N·hm^-2）和一个上限施氮量N₃（180 kg N·hm^-2）3个氮素水平,共9个处理。应用完全随机区组试验设计,研究不同水氮处理组合对温室甜瓜根系生长分布及单果重的影响。【结果】甜瓜根系在0-30 cm土层内,随着土层深度的加深,根长增加幅度变缓;在相同水处理条件下,甜瓜总根长、单果重、水分利用效率均随施氮量的增加,呈现先增加后减小的趋势,在中水中氮（W₂N₂）条件下,根系总长和单果重达到最大值,分别为6 625.48 cm和818.94 g;在相同氮处理条件下,甜瓜根系总长和单果重随灌水量的增加,呈现先增加后减小的趋势,水分利用效率随灌水量的增加逐渐降低,氮肥偏生产力随施氮量的增加而减小。细根根长、根系干质量与产量显著相关,根系越发达,甜瓜产量增加越明显。表明合理的灌水量和施氮量可以促进根系对水分和养分的吸收,进而提高产量。甜瓜根系总长在垂直方向上的分布变化规律可以采用方程：y=A(1-B^x)进行模拟,模型决定系数R²达到0.9以上。采用主成分分析法对甜瓜根系生长状况进行综合评价,结果表明综合主成分能够反映出全部根系信息的92.727%,综合评价最高的处理为中水中氮（W₂N₂）。不合理的灌水和施氮导致甜瓜单果重、根系各项特征参数、水分利用效率和氮肥偏生产力明显降低。【结论】在本试验条件下,滴灌施肥的施氮量和灌水量控制在N₂（130 kg N·hm^-2）和W₂（1.0ET_c）时,有利于促进根系生长,进而提高甜瓜单果重以及水氮利用效率,是试验地区膜下滴灌条件下温室甜瓜生产中适宜的水氮组合。     

额种子蛋白体靶向表达口服重组胰岛素原载体构建及转化水稻

应用水稻种子生物反应器开发口服重组胰岛素原具有重要应用前景。通过分子设计保证重组胰岛素原在人体肠道内的自主加工成熟,根据水稻密码子偏爱性人工合成了霍乱毒素β亚基和人胰岛素原的融合基因(cholera toxin B subunit fused with human proinsulin,CTBIN),并在C末端添加内质网滞留信号KDEL。通过PCR技术从粳稻品种日本晴全基因组中克隆谷蛋白启动子及其信号肽序列pGluB1sig(GluB1 promoter and its signal peptide)用于驱动融合基因CTBIN的表达,插入载体pCAMBIA1302,构建了水稻种子蛋白体靶向表达口服重组胰岛素原的载体pCAMBIA1302-pGluB1sig-CTBIN-Nos。采用农杆菌介导法转化日本晴,获得了46株转基因水稻植株,Western杂交检测到CTB-人胰岛素原融合蛋白在水稻种子中表达。     

基于层次模型及权重分析的湖北省雷电灾害易损度区划

利用湖北省2008-2011年闪电监测数据和2000-2009年雷电灾害统计数据,选取雷击大地密度、大于50kA强雷击密度、雷电灾害频度、生命易损模数及经济易损模数作为湖北省雷电灾害易损性评估指标。提出了对雷灾频度因子的修正,只有把该参数放到同一起点比较,雷电灾害易损性分析及风险区划才具科学性,同时引入大于50kA强雷击密度作为雷电灾害易损性评估指标之一。采用层次模型及权重分析对雷电灾害易损性指标划分了5个等级,最后形成湖北省雷电灾害易损度区划。研究结果表明：高风险区的城市主要特征是雷灾频度较高、经济发展水平较好、人口密集;低风险区则与之相反。雷电灾害易损度不仅与单位面积上的雷电密度、雷灾频度关系密切,还与单位面积上的经济发展水平、人口密度息息相关。     

基于熵权物元模型的四川省土地生态安全评价

为进一步了解四川省土地生态安全现状,基于P-S-R模型建立评价指标体系,选取熵权法和物元法对四川省18个地级市土地生态安全做出评价,结果表明：成都土地生态安全级别为“临界安全”,自贡、泸州、广元、内江和达州的土地生态安全级别向“安全”级转化,攀枝花、德阳、绵阳、遂宁、乐山、南充、眉山、宜宾、巴中和资阳的土地生态安全级别向“较安全”级转化,广安和雅安土地生态安全级别向“较不安全”级转化。综合单指标关联度和综合关联度得出,四川省各地级市土地生态安全总体趋于向良好转变。     

菜籽粕对4~6周龄浙东白鹅体增重、养分利用率及血清生化指标的影响

本研究旨在探讨菜籽粕对4~6周龄浙东白鹅体增重、养分利用率及血清生化指标的影响,以确定此阶段肉鹅日粮中菜籽粕的合理添加水平。试验选用4周龄健康的浙东白鹅160只,随机分为4组,每组4个重复,每个重复10只,对照组饲喂基础日粮,3个试验组分别饲喂以3%、6%和9%的菜籽粕代替基础日粮中豆粕的试验日粮。预试期7 d,正试期14 d。结果表明:①3%、6%和9%组鹅体增重较对照组呈下降趋势,但各组间差异均不显著(P>0.05)。②3%组总能(GE)、粗蛋白质(CP)和总磷(TP)的利用率最高,均极显著高于对照组(P<0.01),粗脂肪(EE)利用率较对照组极显著提高(P<0.01),随着菜籽粕添加量的增加,肉鹅对粗纤维(CF)和钙(Ca)的利用率降低,且6%和9%组较对照组呈现极显著差异(P<0.01)。③3%组天冬氨酸(Asp)、谷氨酸(Glu)、色氨酸(Ser)、异亮氨酸(Ile)、亮氨酸(Leu)、苯丙氨酸(Phe)利用率均极显著高于对照组(P<0.01);6%组除缬氨酸(Val)、赖氨酸(Lys)外,其余氨基酸利用率均显著或极显著高于对照组(P<0.05;P<0.01);9%组色氨酸(Ser)、甘氨酸(Gly)、组氨酸(His)利用率均极显著高于对照组(P<0.01)。④随着菜籽粕添加量的增加,血清中血糖(GLU)、三碘甲状腺原氨酸(T3)、甲状腺素(T4)含量呈上升趋势(P>0.05),9%组血清中总胆固醇(TC)含量较对照组显著升高(P<0.05),总蛋白(TP)、甘油三酯(TG)、谷丙转氨酶(ALT)、谷草转氨酶(AST)含量与对照组间差异均不显著(P>0.05)。综上所述,4~6周龄浙东白鹅日粮中用3%~6%的菜籽粕代替部分豆粕较为适宜。     

Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.)

Low molecular weight glutenin subunits (LMW-GS) encoded by the Glu-3 loci are known to contribute to wheat breadmaking quality. However, the specific effect of individual Glu-3 alleles is not well understood due to their complex protein banding patterns in SDS-PAGE and tight linkage with gliadins at the Gli-1 locus. Using DNA markers and a backcross program, we developed a set of nine near isogenic lines (NILs) including different Glu-A3/Gli-A1 or Glu-B3/Gli-B1 alleles in the genetic background of the Argentine variety ProINTA Imperial. The nine NILs and the control were evaluated in three different field trials in Argentina. Significant genotype-by-environment interactions were detected for most quality parameters indicating that the effects of the Glu-3/Gli-1 alleles are modulated by environmental differences. None of the NILs showed differences in total flour protein content, but relative changes in the abundance of particular classes of proteins cannot be ruled out. On average, the Glu-A3f, Glu-B3b, Glu-B3g and Glu-B3i_Man alleles were associated with the highest values in gluten strength-related parameters, while Glu-A3e, Glu-B3a and Glu-B3i_Chu were consistently associated with weak gluten and low quality values. The value of different Glu-3/Gli-1 allele combinations to improve breadmaking quality is discussed.     

Effect of wheat germ flour addition on wheat flour,dough and Chinese steamed bread properties

Wheat germ flour (WGF) has been developed as a functional food ingredient with high nutritional value. In this study, WGF was applied in steamed bread-making in order to improve the quality of Chinese steamed bread (CSB). Partial substitution of wheat flour with WGF at levels of 3%, 6%, 9% and 12% (w/w) was carried out to investigate physicochemical properties of blends and their steaming performance. Falling number (FN) values of composite flours ranged from 199 to 223 s. Viscosity analysis results showed that wheat flour mixed with WGF had higher pasting temperature and lower viscosities. Dough rheological properties were also investigated using farinograph and extensograph. The addition of WGF diluted the gluten protein in dough and formed weak and inextensible dough, which can be studied by scanning electron microscope (SEM) analysis. CSB made with WGF had significantly lower volume, specific volume and higher spread ratio. The sensory acceptability and physicochemical quality of CSB were improved with the application of a low level of WGF (3% and 6%). However, results showed that a high level of WGF over 9% is not recommended because of unsatisfactory taste. As a whole, addition of appropriate level of WGF in wheat flour could improve the quality of CSB.     

Effect of size reduction by freeze-milling on processing properties of beta-glucan oat bran

An effect of freeze-milling on processing properties of beta-glucan oat bran has been evaluated. A comparison with existing, patented methods of high molecular weight oat beta-glucan has been carried out. The new method employs raw material pre-treatment with freezing and milling in a hammer mill, resulting in significant reduction of particle size – 89% was between 80 and 50 μm in comparison with initial material when 79% were between 250 and 200 μm. Reduction of particle size also improved some process parameters of extraction technology – 30% improvement in fat removal during first stage of beta-glucan recovery was observed. The achieved pilot plant yield of product containing beta-glucan extraction was 64,03%, purity (ie. beta-glucan content), of achieved product was 84,4% and average molecular weight was about 69,500 g/mol.     

Effects of n-3 Polyunsaturated Fatty Acids (ω-3) Supplementation on Some Cardiovascular Risk Factors with a Ketogenic Mediterranean Diet

Background: the ketogenic diet (KD) has become a widely used nutritional approach for weight loss. Some of the KD’s positive effects on metabolism and cardiovascular risk factors are similar to those seen after n-3 polyunsaturated fatty acids (ω-3) supplementation. We hypothesized that a ketogenic Mediterranean diet with phytoextracts combined with ω-3 supplementation may have increased positive effects on cardiovascular risk factors and inflammation. Methods: We analyzed 34 male overweight subjects; aged between 25 and 65 years who were overall healthy apart from overweight. The subjects followed a ketogenic diet protocol for four weeks; with (KDO3) or without (KD) ω-3 supplementation. Results: All subjects experienced a significant loss of body weight and body fat and there was no significant differences between treatment (body weight: KD—4.7 kg, KDO3—4.03 kg, body fat KD—5.41 kg, KDO3—5.86 kg). There were also significant decreases in total cholesterol, LDL-c, and glucose levels. Triglycerides and insulin levels decreased more in KDO3 vs. KD subjects, with a significant difference. All the investigated inflammatory cytokines (IL-1β, IL-6, TNF-α) decreased significantly in KDO3 subjects whilst only TNF-α showed a significant decrease in KD subjects over the 12 month study period. No significant changes were observed in anti-inflammatory cytokines (IL-10 and IL-1Ra), creatinine, urea and uric acid. Adiponectin increased significantly only in the KDO3 group. Conclusions: ω-3 supplementation improved the positive effects of a ketogenic Mediterranean diet with phytoextracts on some cardiovascular/metabolic risk factors and inflammatory state.     

PLA膜包装对白玉菇子实体保鲜效果的研究

为了研究PLA膜包装对白玉菇子实体的保鲜效果,以未包装和PE膜包装为对照,考察了在20~25℃,相对湿度90%条件下贮藏5天,PLA膜包装对白玉菇子实体感官评分和各项生理指标的影响。结果表明：贮藏5天时间内,相对于未包装和PE膜包装,PLA膜包装能使白玉菇子实体感官品质好、硬度高、水分失重低、褐变小、CAT酶下降小、PPO酶上升少、微生物总菌量滋生少。PLA膜包装有利于抑制包装后白玉菇子实体的呼吸,减少总糖、氨基酸含量的降低,维持了白玉菇的感官质量与品质,使其具有更好的保鲜效果,货架期延长,产品商业价值更高。