复合改良剂对后发酵馒头冷冻面团冻藏品质的影响

冷冻面团加工技术作为一种面食生产新工艺,是目前较先进的面制品保鲜技术。冷冻处理会对酵母活力、面团品质、面团面筋结构等产生不良影响。为了提高冷冻面团品质,明确不同食品改良剂对后发酵冷冻面团馒头品质的影响,该研究优化了复配增稠剂(卡拉胶、瓜尔豆胶、海藻酸钠)、复配乳化剂(双乙酰酒石酸单双甘油酯、羧甲基纤维素)、复配酶制剂(谷氨酰胺转氨酶、葡萄糖氧化酶)和海藻糖对后发酵冷冻面团馒头品质的作用,通过单因素和响应面试验设计,考察了不同复合改良剂对冷冻面团馒头比容、质构和感官品质的影响。研究表明:海藻糖、酶制剂对冷冻面团馒头比容的影响极其显著(p0.01)。在添加量为0.4%乳化剂、0.8%增稠剂、45 mg/kg酶制剂、2%海藻糖的复配工艺下,冷冻面团馒头的比容达到最佳水3.15 mL/g,其硬度和弹性也达到较优值,分别为926.832 g、0.912 8。同时对未添加和添加复合改良剂冻藏0～2.5个月的冷冻面团进行扫描电镜观察,发现未添加复配改良剂的冷冻面团中大多数小淀粉颗粒裸露在外,颗粒分明,内部组织结构不均匀,而添加复合改良剂的冷冻面团淀粉颗粒镶嵌在面筋网络之间,蛋白网络结构清晰完整,冷冻面团内部组织结构均匀紧密,面团的抗冻性较强。     

Breeding gains and changes in morphotype of Nordic spring wheat (1901–1993) under contrasting environments

Phenotypic diversity among 75 Nordic spring wheat cultivars was assessed in a glasshouse experiment, in which plots had no fertilizer or received 14-3-23 NPK plus Mg. On average, the fertilizer application delayed flowering by one day, shortened plant height (PH), as well as enhanced the number of fertile tillers (NFT), fresh and dry straw weight (FSW and DSW, respectively), but influenced negatively the dry matter content in the straw (DMCS) and the number of kernels per spike (K/S). The cultivar-by-fertilizer interaction did not affect significantly days to flowering (DF), PH, FSW, DSW, DMCS, thousand kernel weight, and K/S. Only NFT was significantly affected by this interaction. There were significant differences among cultivars for all characteristics, and the breeding gains were significant for improving earliness (as determined by DF), shortening PH, as well as for reducing DSW and DMCS irrespective of the environment. On average, FSW was low in newer cultivars grown in high inputs, while NFT was low in newer cultivars when grown in low inputs. The country of origin affected significantly DF, PH, DMCS, K/S, and 1000-kernel weight. On average, cultivars developed for Finland and Norway were significantly taller, and had higher DMCS. Finnish cultivars also flowered 1 or 2 days earlier and showed higher K/S than cultivars adopted in southern Scandinavia or Norway.     

Nitrogen application method for improving yield and protein content of “Kitanokaori”, a new variety of winter wheat for bread use in Hokkaido

(Jpn. J. Soil Sci.Plant Nutr., 77, 273–281, 2006)

“Kitanokaori” is a new variety of winter wheat (Triticum aestivum L.) for bread use bred at the National Agricultural Research Center for Hokkaido Region. The grain protein content of wheat for bread use should be higher than 120 g kg?1. Much nitrogen application is necessary to obtain high grain protein content. Therefore, it is necessary to determine the optimum amount of nitrogen to obtain the required protein content and to prevent nitrogen from remaining in the soil. Field experiments were conducted for four years from sowing in 2000 to study the effect of the amount of nitrogen and the time of top-dressing. In the experiment in which sowing was carried out in 2003, nitrogen treatments were 40, 40–60, 40–60–0–60, 40–60–0–60–30, 40–60–0–60–60, 40–60–60–60, 40–60–60–60–30, 40–60–60–60–60, 40–60–30–30, 40–60–30–30–30 and 40–60–30–30–60 (each value showing the amount of applied nitrogen at sowing · re-growing stage · panicle formation stage · flag leaf stage · full heading stage, kg ha?1). The experiments were conducted in Andosol, which has moderate nitrogen fertility, and in Histosol, which is fertile soil.

Kitanokaori did not lodge with high-applied nitrogen, and both yield and protein content increased with an increase in applied nitrogen. In a moderate climate, Kitanokaori reached a protein content of 120 g kg?1 when the amount of absorbed nitrogen was about 190 kg ha?1, and the yield was about 7·8 Mg ha?1 at that time.

The top-dressing at the panicle formation stage was effective to raise the yield and the top-dressing at the full heading stage was effective to raise the grain protein content. It is recommended that the amount of applied nitrogen should be 160 kg ha?1 until the flag leaf stage, and additional nitrogen should be applied at the full heading stage to obtain a grain protein content of more than 120 g kg?1. Nutritional diagnosis at the full heading stage will be necessary to determine whether more nitrogen is needed to achieve the required protein content.

When the amount of total applied nitrogen did not exceed 220 kg ha?1, the amount of absorbed nitrogen was over 90% of applied nitrogen, and there was little inorganic nitrogen in the soil after harvest. Therefore, it was considered that the residue of nitrogen in the soil was small within 220 kg ha?1 of nitrogen application, while favorable growth and high yield were obtained.     

秋延迟中小棚芹菜栽培技术

中小棚秋延后芹菜是河南省蔬菜的主要栽培类型,栽培好延后的芹菜需要选用适宜品种,培育壮苗,秧苗基本达到适龄壮苗标准,应及时安排定植,覆盖草苫等不透明覆盖物后,要根据天气状况及时揭盖草苫、苇毛苫,当芹菜植株高达60.0cm以上时,可根据市场需要,选晴暖天气收获上市。     

芹菜中类胡萝卜素合成相关番茄红素ε–环化酶基因AgLCYE的克隆与表达分析

番茄红素ε–环化酶（lycopene epsilon cyclase,LCYE）是类胡萝卜素合成途径中的关键酶。从‘津南实芹’中克隆获得番茄红素ε–环化酶基因AgLCYE。序列分析结果显示,AgLCYE包含1个1 590 bp的开放阅读框,编码529个氨基酸。氨基酸序列多重比对表明,芹菜和其他物种的LCYE同源性为77.68%,AgLCYE和同属伞形科的胡萝卜LCYE氨基酸序列同源性高达98.07%。AgLCYE蛋白与胡萝卜LCYE蛋白进化关系最近。AgLCYE蛋白属于亲水性蛋白,预测的蛋白质三级结构中有9个α螺旋和18个β折叠。无序化分析结果表明,AgLCYE编码的氨基酸序列有4个无序化区域。用UPLC方法对30、45和60 d龄芹菜叶中叶黄素和α–胡萝卜素的含量进行测定,30 d时叶黄素含量最高,45 d时最低,45和60 d时无显著性差异,叶片中的叶黄素含量均高于叶柄。芹菜叶片和叶柄中均没有检测到α–胡萝卜素的存在。荧光定量表达分析结果显示,随着生长期的增加,叶片中AgLCYE的相对表达量逐渐升高;叶柄中逐渐降低。     

复合菌粉发酵馒头的工艺优化

通过复合菌粉发酵馒头的单因素实验,选出最佳酵母菌粉添加量为0.1～0.2g,乳酸菌粉添加量为0.05～0.15g,最佳醒发温度为28～32℃。将乳酸菌粉量、酵母菌粉量和不同醒发温度对感官品质的影响进行三因素三水平正交实验。研究结果表明,Y-3为0.15g,L-25为0.1g,醒发温度为32℃为最优工艺。质构分析验证了该条件下馒头质构指标也是最优。     

Release of Stem Rust Resistant Wheat Varieties for Commercial Production in Kenya

Detection in 1999 of a new stem rust （Puccinia graminis f. sp. tritici） race Ug99 in Uganda with broad virulence including the virulence for Sr31 and its migration to Kenya and Ethiopia has been recognized as a significant threat to local and world wheat production. All the Current Kenyan commercial varieties are susceptible to this race. This study was aimed at identifying suitable wheat varieties with resistance to Ug99 and replacing the susceptible commercial varieties through multi-locational testing and variety release. Thirty three lines were identified from a prescreen population of 104 lines and tested in 3 wheat growing regions in Kenya for two seasons in 2006 and 2007. The resulting four superior lines were evaluated under the National Performance Trial （NPT） where two lines which out-performed the best check variety were released as for commercial production. ＇Robin＇ was the best line and out yielded the commercial variety by 27%. ＂Eaglel0＂ was the second best and was better significantly than the check variety. These two lines which combined both adult plant resistant gene Sr2 complex and other major genes are expected to have some durable resistance and may be used to replace the current susceptible commercial varieties grown in Kenya.     

豆渣高纤维面包的研制工艺

以豆渣为原料.探讨了豆渣纤维添加量对面包体积、弹柔性及风味的影响.结果表明:在不添加改良剂时.豆渣纤维最大添加量为5%;添加而包改良剂可提高豆渣纤维的添加量,并通过正交试验确定了在保证面包一定品质的前提下,面包改良剂为2%时,豆渣的最佳添加量为7%.     

氨基酸复合微肥对芹菜植物学性状及产量的影响

使用"农技牌"氨基酸复合微肥可使芹菜株高增加、叶片数增多,并可增加其产量、提高效益,其中250倍液浓度施用效果最佳。     

Preparation of gluten-free bread using a meso-structured whey protein particle system

This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed wheat dough features a particle structure on a mesoscopic length scale (100 nm–100 μm). Whey protein particles were prepared by cold gelation of soluble whey protein aggregates during phase separation. The addition of a 2.4% whey protein particle suspension to wheat starch resulted in a dough that could be baked into a leavened bread with a specific volume up to 3.7 ml/g and a bubble size comparable with a normal bread. The relevance for structuring the whey protein into mesoscopic particles was confirmed by tests in which only a homogeneous whey protein gel or a whey protein solution was used. The protein particle system gave better results after proving and baking compared with these systems.