Impact of ethanol,succinic acid,and the combination thereof at levels produced during sponge fermentation on hard wheat,soft wheat,and durum wheat farinograph rheology

The sponge and dough mixing process is one of the most common in the world, yet the mechanistic understanding of this process has yet to be sufficiently explored. In this study, aqueous solutions of ethanol, succinic acid, and their combination were prepared at concentrations intended to replicate fermentation times of 3, 4 and 6 h. These solutions were added to a farinograph mixer to make dough using hard wheat, soft wheat, and durum wheat flour. The results indicate that these yeast metabolites (ethanol, succinic acid) impact the mixing resistance, peak mixing value, and dough mixing stability in each of the flour types, likely primarily affected by the ratios of gliadin to glutenin and LMW glutenin in each flour type. Results suggest a stabilizing non-covalent interaction imparted by gliadin at peak mixing time, a stabilizing effect of HMW glutenin during break down, and synergistic effects of ethanol and succinic acid that leads to a faster rate of breakdown in later stages of mixing. It also suggests an increase in mixing resistance when acidulants are added to durum wheat dough. Taken together, this study adds new insights on the sponge and dough mixing process in a way that has not previously been conducted.     

Comparative study on the effects of buckwheat by roasting: Antioxidant properties,nutrients, pasting,and thermal properties

The increasing need to prolong the shelf life of buckwheat has prompted the use of roasting techniques in buckwheat processing. For effective roasting, the responses of common buckwheat (CB) and tartary buckwheat (TB) to the process should be explored. Herein, the antioxidant properties, nutrients, pasting, and thermal properties of raw and roasted buckwheat flours (roasted at 200 °C for 50 s) from two CB and three TB varieties were investigated. Results showed that roasting considerably reduced the total flavonoid content (TFC) and total phenolic content (TPC) of TB. The TPC of CB was significantly improved by roasting, whereas the TFC significantly decreased. The total antioxidant capacities were consistent with the TPCs. Additionally, the colour deepened as the amount of antioxidant compounds increased. Unexpectedly, roasting enhanced the protein and fat contents of CB and decreased those of TB. Roasting improved the nutritional quality and antioxidant capacity of CB, and opposite results were obtained in TB. In conclusion, CB was more suitable to the development of roasted specialty products with nutritional applications than TB. We suggest that differences among varieties should be considered first in the buckwheat roasting process.     

Characterization and bioactivities of young rice protein hydrolysates

Immature rice was reported to contain higher quantities of bioactive compounds than mature rice. Young rice protein is easy to digest and has hypoallergenic potential, with protein content of 7.2–11.5% compared to rice bran at 9.8%. Few studies have reported on bioactivities and characterization of young rice proteins and their hydrolysates. Bioactivities of native protein and protein hydrolysates of two rice varieties (white rice and colored rice) were characterized and investigated for four development stages (flowery, milky, dough, and mature). Degree of hydrolysis of young rice protein was considerably higher than at the mature stage. Highest DPPH and iron chelating activity were found in alcalase® protein hydrolysate during the flowery-to-milky stage. Iron chelating activity was constant in all development stages because of the low polar amino acid content in rice. The ACE activity of alcalase® protein hydrolysate was higher than native protein at the same development stage, as observed in the milky and dough stages. Inhibitory activity of young rice hydrolysate HepG2 cells was concentration-dependent and not correlated with protein molecular size.     

胡椒4-香豆酸：辅酶A连接酶Pn4CL基因的克隆及表达分析

根据胡椒4-香豆酸：辅酶A连接酶（4-coumarate:coenzyme A ligase, 4CL）基因的部分序列设计引物,运用RACE方法获得其家族成员的1个全长cDNA,命名为Pn4cl,长度2130 bp,开放阅读框1638 bp,编码545个氨基酸。预测Pn4CL分子量为59.57 kDa,理论等电点为5.70。该基因含有AMP-binding（AMP-binding enzyme）、CaiC[Acyl-CoA synthetase (AMP-forming) /AMP-acid ligaseⅡ]、PLN02246、AFD-class I等结合域,具有植物4CL所共有的保守结构域。系统进化分析表明,Pn4CL与北细辛的同源性最高,同时与木兰分支类植物的4CL聚类在一起,与菊分支的进化距离较近,与蔷薇分支的进化距离较远。亚细胞定位表明,该蛋白定位在细胞膜上。Real-time RT-PCR结果表明,该基因受外援激素SA和MeJA诱导表达,同时接种辣椒疫霉菌后,Pn4CL基因的表达量在抗/感2种胡椒中均出现先增加后减少的现象,并且在抗病种质中表达量较高。研究结果为Pn4CL的功能研究提供了理论依据。     

洋槐蜜和椴树蜜结晶前后的主要物质组成和热力学性质变化研究

为实现对不同类型蜂蜜的特征和质量的科学评价，测定了不同蜜源(洋槐蜜和椴树蜜)和不同结晶状态蜂蜜的主要成分，并利用差示扫描量热技术分析了其热力学性质。结果表明：无论结晶与否，不同蜜源蜂蜜中的葡萄糖和果糖含量均差异显著。相对于椴树蜜样品，洋槐蜜样品的水分活度可能更不利于酵母菌的滋生。玻璃转化温度、放热峰峰温和放热峰焓变等热力学参数，对于区分不同的蜂蜜样品较为灵敏。蜂蜜样品的热力学性质主要受到结晶状态的影响，而与蜜源特征相关性较小。基于以上结果，及时监测蜂蜜的水分活度有助于控制微生物(尤其是酵母菌)的滋生。通过测定蜂蜜的玻璃转化温度、放热峰峰温和放热峰焓变等指标，可以预测蜂蜜的结晶程度。     

Analysis of sinking death using video images of the swimming performance of Pacific Bluefin tuna (Thunnus orientalis) larvae

In this study, we aimed to clarify the mechanism of sinking death during the larval stage of Pacific Bluefin tuna Thunnus orientalis by investigating the effects of swimming performance on sinking death, using a behavioral approach. Swimming performance was examined 3–9 days after hatching (DAH) under day and night light conditions in cuboid experimental tanks. Swimming behavior variables such as swimming speed and swimming angle were measured under both light conditions. Larvae in the daytime experiment and larvae with inflated swim bladders at night were distributed on the surface layer of the water column. In contrast, larvae with uninflated swim bladders at night were frequently observed swimming vertically or sinking to the bottom of the tank. Larvae with inflated swim bladders at night were always distributed beneath the surface until the next morning (survival rates were 100 %). However, larvae with uninflated swim bladders at night swam upward repeatedly and later sank to the bottom of the tank (survival rates were 60 % and 38 % at 5 and 9 DAH, respectively). Larvae with uninflated swim bladders were not always able to maintain their swimming depth by swimming until the next morning. Additionally, their swimming speed and vertical swimming frequency (ratio) depended on the illumination and swim bladder conditions. Our findings show that larvae with uninflated swim bladders at night were associated with a higher risk of sinking death. The swimming energy capacity of Pacific Bluefin tuna larvae, which indicates the total amount of the energy that enables individuals to swim throughout the night without feeding, was found to be linked to sinking death.     

韭菜生产中施肥量、播量与产量的相关关系张桂海 王明耀 王学颖 黄志辉 王长浩 田庆武 张钊

通过播种量与施肥量的组合试验,寻求韭菜合理的播种量的区间与最佳的施肥量,得到韭菜生产种子的播量范围为2.38kg /667㎡～3.00kg/667㎡。     

智慧农业背景下大数据与农民增收之间的关系

自信息化时代以来，大数据时代是继物联网、云计算的又一次技术变革，这次变革加速了传统农业向数字农业、信息农业的转变。智慧农业的发展，创造了多维的与农业有关的数据。阐述了在农产品种植前的规划、种植时的管理和收获之后的营销，在已有的数据中挖掘可用的信息，农民可以准确掌握市场供需情况，合理安排种植，做到精准农业，帮助农民提升收入。     

Development of a reverse-transcription loop-mediated isothermal amplification assay to detect avian influenza viruses in clinical specimens

In recent years, the avian influenza has brought not only serious economic loss to the poultry industry in China but also a serious threat to human health because of the avian influenza virus(AIV) gene recombination and reassortment. Until now, traditional RT-PCR, fluorescence RT-PCR and virus isolation identification have been developed and utilized to detect AIV, but these methods require high-level instruments and experimental conditions, not suitable for the rapid detection in field and farms. In order to develop a rapid, sensitive and practical method to detect and identify AIV subtypes, 4 specific primers to the conserved region of AIV M gene were designed and a loop-mediated isothermal amplification(RT-LAMP) method was established. Using this method, the M gene of H1–H16 subtypes of AIV were amplified in 30 min with a water bath and all 16 H subtypes of AIV were able to be visually identified in presence of fluorescein, without cross reaction with other susceptible avian viruses. In addition, the detection limit of the common H1, H5, H7, and H9 AIV subtypes with the RT-LAMP method was 0.1 PFU(plaque-forming unit), which was 10 times more sensitive than that using the routine RT-PCR. Further comparative tests found that the positivity rate of RT-LAMP on detecting clinical samples was 4.18%(14/335) comparing with 3.58%(12/335) from real-time RT-PCR. All these results suggested that the RT-LAMP method can specifically detect and identify AIV with high sensitivity and can be considered as a fast, convenient and practical method for the clinic test and epidemiological investigation of AIV.     

生物质导热系数测量系统设计

随着不可再生能源的日渐枯竭,生物质能源的研究工作受到越来越多的关注。想要充分了解和利用生物质能源,生物质材料的热物性分析必不可少。其中,导热系数表征就是研究的重点内容之一,设计出可靠便捷的测量系统至关重要。笔者以LabVIEW平台为基础,依靠其强大的测控功能,结合3ω法测量原理及具体的实验步骤,设计出一种固液相样品都适用的导热系数测量系统。实验中测量端的铂丝将产生电信号,经前置放大电路被锁相放大器SR830采集,然后通过GPIB接口卡与PC机通讯。其中,上位机LabVIEW的程控交互界面包括了前期准备、信息记录、数据采集和曲线显示4个部分,为研究人员提供了直观、便捷、高效的实验进程帮助。还从测量对象的性质和实验台搭建过程两个方面,分析了可能存在的误差来源。为了验证该导热系数测量系统的可靠性,对常见的生物质液体,包括存在固液相变化的样品,进行了测量实验。测量值与文献参考值比较显示,系统误差小于5%,说明该测量系统具有较高的可靠性和稳定性。