枣树愈伤组织培养中几种物质的变化研究

枣树愈伤组织在继代培养中,前期(第5～15天)淀粉、还原糖、蛋白质、核酸的含量都在增加;在第15～35天,淀粉和还原糖的含量下降,蛋白质和核酸的含量上升,并在第35天时达到最大值;第35天以后它们的含量都在减少.说明枣树愈伤组织继代培养中,快速增长期在第15～30天,第35天以后生长速度在逐渐减慢.由此确定枣树愈伤组织培养最佳的继代周期为第30～35天.     

毛板红品种板栗淀粉加工特性的研究

研究了毛板红品种板栗淀粉的加工特性包括淀粉颗粒形貌,粘度,溶解度与膨胀度,糊化温度,直链,支链淀粉的含量等,结果表明,毛板红品种板栗淀粉颗粒粒径范围为5－20μm,长轴平均粒径11μm,最高粘度为183.25cp,溶解度和膨胀度都随着温度的上或而增加,为典型的二段膨胀过程,属限制型膨胀淀粉,板栗淀粉的湖化温度为75．9℃,支链淀粉含量为90．4％。     

玉米淀粉改性UF树脂胶合高含水率单板

采用半酯化的玉米淀粉与脲醛树脂(UF)共聚改性,探讨加入量、脲醛树脂的量比、混合比、热压条件等对胶液的黏度、稳定性、固化时间及胶合质量的影响.结果表明:当单板含水率提高到16%～18%时,用改性UF树脂生产的多层胶合板,其物理力学性能指标达到GB/T 9846.1～12-88中Ⅱ类胶合板的要求,并大幅度地降低了胶合板的制造成本.     

玉米淀粉为原料制备API胶主剂的研究

将玉米淀粉复合,改性制得玉米淀粉悬浮液,加入水溶性高分子作为稳定剂,在一定条件下与天然玉米淀粉、碳酸钙、VAE乳液相混合,搅拌均匀,形成以玉米淀粉为原料的API胶黏剂主剂.用该胶黏剂压制的杨木、桦木胶合板,其湿强度可满足国际Ⅱ类胶合板的要求.     

Factors Affecting Sensory Quality of Cooked japonica Rice

The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this study,the sensory quality and physicochemical properties of three japonica rice varieties harvested in two different growing locations(Xiangshui and Hangzhou of China) were compared to determine the most important factors affecting the sensory quality. All the three varieties had higher scores for overall sensory quality in Xiangshui than in Hangzhou, indicating that the growing location is a key factor in determining the sensory quality of cooked japonica rice. In addition to growing location, variety(genotype) also had an important effect. Longdao 18 scored the highest for overall sensory quality in the two locations, whereas Longdao 30 had the lowest score in Xiangshui, and both Longdao 20 and Longdao 30 had the lowest scores in Hangzhou. Many physicochemical properties, such as apparent amylose content, protein content, thermal properties and free amino acid contents, showed significant differences between the two locations. Correlation analysis showed that apparent amylose content and protein content had contrasting effects on all the sensory attributes. The overall sensory quality was negatively correlated with protein content(r =-0.89, P 0.01) and positively correlated with gel hardness(r = 0.91, P 0.01),indicating that the protein content and hardness are important physicochemical properties for predicting the sensory quality of japonica rice. These findings will provide guidance for selection from the diverse genotypes available to develop new varieties with the desired eating and cooking quality.     

Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality

Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of combined mutations in five STARCH BRANCHING ENZYME II (SBEII) genes on starch composition, grain yield and bread-making quality in two hexaploid wheat varieties. Significantly higher amylose (∼60%) and resistant starch content (10-fold) was detected in the SBEII mutants than in the wild-type controls. Mutant lines showed a significant decrease in total starch (6%), kernel weight (3%) and total grain yield (6%). Effects of the mutations in bread-making quality included increases in grain hardness, starch damage, water absorption and flour protein content; and reductions in flour extraction, farinograph development and stability times, starch viscosity, and loaf volume. Several traits showed significant interactions between genotypes, varieties, and environments, suggesting that some of the negative impacts of the combined SBEII mutations can be ameliorated by adequate selection of genetic background and growing location. The deployment of wheat varieties with increased resistant starch will likely require economic incentives to compensate growers and millers for the significant reductions detected in grain and flour yields.     

响应面法优化干热变性莲子淀粉膜制备工艺

以干热变性莲子淀粉为主要原料,研究变性淀粉用量、甘油用量和干燥温度对干热变性莲子淀粉膜性能的影响,并采用响应面分析及加权评价函数法对膜性能指标进行综合优化,得到干热变性莲子淀粉的最佳成膜工艺条件为:变性莲子淀粉用量为3.53%,甘油用量为1.51%,干燥温度80.61℃。本研究成果将为干热变性莲子淀粉可食膜的工业化生产提供理论指导。     

菠萝蜜种子淀粉体外消化酶解动力学及血糖值分析

以菠萝蜜种子为原料提取淀粉,以木薯淀粉、大米淀粉、玉米淀粉和马铃薯淀粉为参照,采用体外消化试验测定菠萝蜜种子淀粉的快速消化淀粉、慢消化淀粉和抗性淀粉含量,并进行酶解动力学实验。结果表明:菠萝蜜种子淀粉快速消化淀粉、慢消化淀粉和抗性淀粉的含量分别为4.50%、19.65%和75.85%,酶解速率为0.60 h-1,平衡浓度为36.93%,酶解指数为41.43,血糖指数为62.45,属于中等血糖食物;菠萝蜜种子淀粉消化性、平衡浓度、酶解指数与血糖指数均高于马铃薯淀粉,而低于其他三种淀粉,酶解速率比马铃薯淀粉、木薯淀粉快,比大米淀粉、玉米淀粉慢。      

中国不同品种谷子抗性淀粉分布规律

抗性淀粉是谷子中的重要功能成分。对来自中国4个生态区10个省份216个谷子品种抗性淀粉含量进行分析。结果表明,中国谷子地方品种抗性淀粉平均值为2.43%,含量变幅为0.00%~6.74%,变异系数为50.26%,呈偏正态分布;不同生态区谷子抗性淀粉含量从高到低依次为内蒙古高原、华北平原、东北平原、黄土高原,且内蒙古高原和黄土高原之间差异显著(P0.05);不同省份抗性淀粉含量存在一定差异,其中黑龙江谷子抗性淀粉含量显著高于内蒙古和甘肃(P0.05),其他省份间差异不大;不同省份谷子(黑龙江除外)和不同生态区品种谷子抗性淀粉含量以2.00%~4.00%为主。