吉林省西部新开稻田要走环境友好型发展之路

针对吉林省增产50亿kg商品粮的战略任务而进行的西部水田大开发的实际,提出了西部新开稻田生产技术要走环境友好型可持续发展之路,对其可行性进行了论证;同时,对新开水田在发展有机水稻过程中存在的不利因素和趋弊措施进行了阐述。     

菜籽粕蛋白肽制备工艺条件优化

试验改进了菜籽粕蛋白的酶解工艺,并对改进后的工艺条件进行了优化。采用2709碱性蛋白酶水解菜籽粕蛋白,分别考察了pH值、酶用量、酶解时间、温度、底物浓度对蛋白回收率的影响规律,在此基础上,利用响应面分析法对菜籽粕蛋白的酶解条件进行了优化。结果表明,2709碱性蛋白酶水解菜籽粕蛋白的较优条件为pH11.5、温度50℃、底物浓度4%、水解时间173min、酶用量5778U·g-1,此时蛋白回收率可达87.18%。     

一株产碱性蛋白酶的酵母菌发酵条件优化

对一株产碱性蛋白酶假丝酵母菌(Candidasp.N9211)的发酵条件进行了优化,研究各种碳源、氮源及无机盐对产酶的影响,应用正交试验优化发酵培养基组成。结果表明:最佳培养基组成为酵母膏20g/L,蛋白胨15g/L,干酪素20g/L,硫酸亚铁0.01g/L。优化后蛋白酶活性提高了27倍(由1.55U/mL提高到41.85U/mL)。摇瓶培养的最佳条件为:初始pH值10.0,接种量1%,发酵温度35℃,最佳培养时间为15h。     

新疆罗布泊嗜碱细菌的分离及其生理学特性的初步研究

从新疆罗布泊“大耳朵”地区的湖盆沉积物中分离得到151个细菌菌株。研究比较了不同培养基的分离效果,测定了嗜碱细菌生长的pH值范围,对不同碱性物质KOH、K2CO3、NaOH、Na2CO3的选择性和对NaCl、KCl的耐受性。结果表明,添加了罗布泊盐壳浸提物的培养基更有利于嗜碱细菌的富集培养和分离。分离菌株中专性嗜碱菌、兼性嗜碱菌和耐碱菌的比例分别为29.8%,39.7%和30.5%。54.3%的嗜碱菌菌株对4种碱性物质具有广泛的适应性,13.2%菌株对Na^＋有一定的依赖性,对含K^＋碱性物质敏感,只有1.9%的菌株对CO32-碱性物质敏感。77.1%嗜碱细菌可以耐受7%-15%的NaCl和10%-20%的KCl,具有较强的耐盐特性,其中是否存在嗜盐碱双极端因子的古菌,尚有待进一步研究确定。     

基于酶催化沉积放大的检测芜菁花叶病毒的生物传感技术

提出了一种基于酶催化沉积放大检测芜菁花叶病毒(Turnip mosaic virus, TuMV)的生物传感技术。该方法先通过夹心免疫反应,将碱性磷酸酯酶标记的芜菁花叶病毒抗体固定到电极表面,然后通过碱性磷酸酯酶催化还原银离子在电极表面形成不溶性沉积物,从而放大电化学检测信号。考察了抗体的用量和沉积时间对免疫分析的影响,结果显示传感器信号响应与芜菁花叶病毒原液的浓度在10~1 000倍稀释范围内呈良好的线性关系,检出限达到500 000倍芜菁花叶病毒原液稀释浓度。     

山东省东营市耐盐植物资源及开发利用

东营市有盐渍化土壤面积44.29万hm^2,盐生植物种类200多种。介绍了东营市的主要耐盐植物种类,有耐盐药用植物、耐盐蔬菜、耐盐绿化树木、耐盐工业用原料、饲料及饲料添加剂等,并且对耐盐植物的开发及利用进行了分析。     

盐度胁迫对刺参非特异性免疫酶的影响

盐胁迫后刺参的行为表现及免疫酶活性会发生相应变化,以达到适应盐度变化的目的。设定5个盐度梯度(18、23、33、36和40),分析盐度胁迫后刺参行为变化及不同响应时间下体腔液中碱性磷酸酶（AKP）、酸性磷酸酶（ACP）、溶菌酶（LSZ）、超氧化物歧化酶（SOD）的活力变化。实验结果发现盐度增加和降低都使刺参的活动受到影响,低盐度胁迫比高盐度胁迫对刺参的影响大。碱性磷酸酶和酸性磷酸酶活性总体呈现先降低后升高,随着时间的延长逐渐恢复适应的趋势。盐度23溶菌酶活力显著高于盐度32的对照组;盐度为36时,溶菌酶活力在第1天最高,随后降低,维持2 d后,酶活力又开始升高,并高于盐度32的对照组水平;盐度为18、40时,酶活力显著低于对照组,并一直维持在较低水平。低盐18、23胁迫时,超氧化物歧化酶SOD酶活力明显低于对照组,且最低点均出现在第8 d。高盐36、40胁迫时,酶活力明显高于对照组,最高点分别出现在第5 d和第8 d。研究结果为刺参机体在盐度胁迫下的调节适应机制研究工作奠定一定的基础。     

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.     

Optimum krill phospholipids content in microdiets for gilthead seabream (Sparus aurata) larvae

The aim of the present study was to determine the optimum dietary levels of krill phospholipids (KPL) for sea bream (Sparus aurata) larvae, and its influence on larval development and digestive enzymes activity. Larvae were fed five formulated microdiets with five different levels of KPL. Complete replacement of live preys with the experimental microdiets for seabream larvae produced high survival and growth rates, particularly in fish fed the highest levels of KPL. In the present study, increase in dietary KPL up to 120 g kg^?1 (100 g kg^?1 total PL) significantly improved larval survival and growth, whereas further increase did not improve those parameters. An increase in alkaline phosphatase, trypsin and lipase activity with the elevation of KPL up to 120 g kg^?1 was also found denoting a better functioning of digestive system. Besides, there was a linear substrate stimulatory effect of dietary KPL on phospholipase A2 activity. Finally, increasing dietary KPL lead to better assimilation of n‐3 HUFA especially eicosapentaenoic acid, reflected in the higher content of these fatty acids in both neutral and polar lipids of the larvae. In summary, KPL were found to be an excellent source of lipids for seabream larvae. Optimum inclusion levels of this ingredient in microdiets to completely substitute live preys at this larval age were found to be 120 g kg^?1 KPL.     

响应面法优化碱性蛋白酶制备酪蛋白抗菌肽的研究

酪蛋白抗菌肽作为一种新型抗菌剂,分子量较小、热稳定性强、水溶性好、无免疫原性、对人无毒副作用等特点,可广泛应用于食品、药品、化妆品、饲料行业中。因此本研究利用碱性蛋白酶水解酪蛋白,以碱性蛋白酶浓度、酶解时间、酶解温度为影响因子,在单因素试验结果的基础上,应用Centure-Composite Design中心组合方法进行三因素三水平的实验设计,以酪蛋白水解液抑菌圈直径为响应值,运用响应面法对水解条件进行进一步的优化。结果表明：酶解温度、酶浓度、酶解时间对酪蛋白水解液抑菌圈直径影响显著;酪蛋白抗菌肽制备的最佳工艺为：水解温度为55.73℃,酶添加量为0.67%,酶解时间为66.07 min。回归方程预测酪蛋白水解液抑菌圈直径理论值可达到21.66 mm,3次验证实验的平均抑菌圈直径为21.67 mm,与理论最大值接近,可见该模型能较好地预测酪蛋白抗菌肽制备的最佳条件。