Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.     

Replication of neurovirulent equine herpesvirus type 1 (EHV-1) in CD172a+ monocytic cells

Equine herpesvirus type 1 (EHV-1) is responsible for respiratory disorders, abortion and myeloencephalopathy (EHM) in horses. Two pathotypes of EHV-1 strains are circulating in the field: neurovirulent (N) and non-neurovirulent (NN). For both strains, CD172a⁺ monocytic cells are one of the main carrier cells of EHV-1 during primary infection, allowing the virus to invade the horse’s body. Recently, we showed that EHV-1 NN strains showed a restricted and delayed replication in CD172a⁺ cells. Here we characterize the in vitro replication kinetics of two EHV-1 N strains in CD172a⁺ cells and investigate if the replication of these strains is similarly silenced as shown for EHV-1 NN strains. We found that EHV-1 N replication was restricted to 7–8% in CD172a⁺ cells compared to 100% in control RK-13 cells. EHV-1 N replication was not delayed in CD172a⁺ cells but virus production was significant lower (10^3.0 TCID₅₀/10⁵ inoculated cells) than in RK-13 cells (10^8.5 TCID₅₀/10⁵ inoculated cells). Approximately 0.04% of CD172a⁺ cells produced and transmitted infectious EHV-1 to neighbour cells compared to 65% of RK-13 cells. Unlike what we observed for the NN strain, pretreatment of CD172a⁺ cells with histone deacetylases inhibitors (HDACi) did not influence the replication of EHV-1 N strains in these cells. Overall, these results show that the EHV-1 replication of N strains in CD172a⁺ cells differs from that observed for NN strains, which may contribute to their different pathogeneses in vivo.     

A new lean no time test baking method with improved discriminating power

In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties.     

保护地黄瓜新品种唐杂6 号的选育

唐杂6 号是以雌性系S16 为母本，以自交系S26 为父本配制的强雌型黄瓜一代杂种。生长势强，商品瓜短棒状， 瓜长12～14 cm，横径4.0～4.3 cm，非特异性环境下雌花率95% 以上，瓜皮嫩绿有光泽，白刺，刺瘤稀小，平均单瓜质量 131.8 g 左右，高抗霜霉病，抗细菌性角斑病，耐白粉病；春保护地栽培平均产量可达8 000 kg·（667 m²） ^-1，秋冬保护地栽 培产量可达6 500 kg·（667 m²） ^-1；适合河北、北京、天津及东北地区春、秋保护地种植。     

农产品中农药残留检测技术研究进展

通过综述农产品农药残留现状及检测技术研究进展,分析比较有关农产品农药残留的国内外标准,指出我国农药残留标准存在的一些问题,并对有关检测技术提出建议。     

氮磷钾用量对小麦冠层不同层次光截获和干物质分配的影响

为明确不同氮、磷、钾用量对小麦冠层不同层次光截获和干物质分配的影响，以济麦22为供试材料，设置F0（不施肥）、F1（N 180 kg·hm^-2，P₂O₅ 75 kg·hm^-2，K₂O 60 kg·hm^-2）、F2（N 225 kg·hm^-2，P₂O₅ 120 kg·hm^-2，K₂O 105 kg·hm^-2）和F3（N 270 kg·hm^-2，P₂O₅ 165 kg·hm^-2，K₂O 105 kg·hm^-2）4个施肥量处理，比较分析开花后不同氮、磷、钾用量对小麦叶面积指数、冠层不同层次光截获特性和成熟期干物质分配的影响。结果表明，F1处理下叶面积指数显著高于F0处理，而与F2和F3处理间无显著差异；开花后15 d，F1处理下小麦冠层不同层次及总PAR截获率和截获量均显著高于F0处理，而与F2和F3处理间无显著差异。F1处理下成熟期干物质在小麦冠层不同层次营养器官中的分配量、籽粒中的分配量及总干物质积累量显著高于F0处理，而与F2和F3处理间无显著差异。成熟期干物质在小麦冠层不同层次营养器官和籽粒中的分配量以及总干物质积累量与冠层上层（顶部至株高2/3）、中层（株高2/3至株高1/3）和总PAR截获率均呈显著正相关。F1处理（N 180 kg·hm^-2，P₂O₅ 75 kg·hm^-2，K₂O 60 kg·hm^-2）为本试验条件下的最优处理。     

沉淀法制备的紫杉醇白蛋白微粒包封率测定

采用沉淀法制备紫杉醇白蛋白微粒,采用高效液相色谱法(HPLC)测定紫杉醇质量浓度,以二氯甲烷为有机相,采用萃取法分离白蛋白微粒与游离药物,测定其包封率。结果表明:紫杉醇在10~100 mg·L-1范围内线性良好,平均回收率可达到97.6%~101.0%;有机溶剂萃取法测定紫杉醇白蛋白微粒包封率的平均回收率,达94.80%~101.67%。这种方法测定紫杉醇白蛋白微粒回收率准确可靠,适用于沉淀法制备的白蛋白微粒的包封率测定。     

全银杏粉饮料配方的模糊数学法优化及其稳定性研究

为解决泰州大佛指银杏加工季节限制，获得一款口感宜人、稳定性良好的保健型饮料，以全银杏粉为主要原料，通过模糊数学法结合正交试验优化全银杏粉饮料的最佳配方，采用功效系数法结合正交试验优化全银杏粉饮料稳定剂的最佳复配比，以均质压力和均质温度对全银杏粉饮料稳定性的影响确定最佳均质条件。结果表明，全银杏粉饮料的最佳配方为：全银杏粉初汁添加量80%，低聚果糖添加量10%，柠檬酸添加量0.10%，蜂蜜添加量0.10%；稳定剂最佳复配比为：微晶纤维素（MCC）0.15%，卡拉胶0.20%，海藻酸丙二醇酯（PGA）0.20%；最佳均质条件为：均质压力40 MPa，均质温度60 ℃。     

基于无人机LiDAR的天然林与人工林林隙提取

为研究主动遥感进行森林地物分类和林隙提取的效果,分别在天然林和人工林中比较了无人机激光雷达(Li DAR)数据的阈值法、逐像元法和面向对象法3种方法的分类精度和适用性。选取天然林(黑龙江省哈尔滨市帽儿山林场)和人工林(内蒙古自治区赤峰市旺业甸林场)两处试验区,应用阈值法、逐像元法和面向对象法3种方法,对两个试验区采集的无人机Li DAR数据进行林隙、非林隙、其他类型划分。研究结果表明,面向对象法在天然林和人工林试验区中的分类精度和Kappa系数均最高,天然林为82. 43%、0. 73,人工林为91. 74%、0. 88;逐像元法次之,天然林为76. 62%、0. 64,人工林为78. 68%、0. 68;阈值法的分类精度和Kappa系数差异较大,在天然林中的精度极低,为50. 54%、0. 27,人工林的精度较高,为79. 12%、0. 69。面向对象法和逐像元法在天然林和人工林普遍适用,均可以达到理想的分类精度和Kappa系数。阈值法在天然林的精度较低,更适合于人工林的分类,即林分高度趋于一致,且建筑、道路等其他类型干扰较少的区域。天然林的最佳分类方法为面向对象法,人工林的最佳分类方法为阈值法。     

漆酶LAC表达与鸭梨果心褐变的关系

【目的】探究在不同成熟度和降温贮藏方式下,LAC表达模式与鸭梨果心褐变的关系,为进一步解析鸭梨果心褐变机制提供理论依据。【方法】以鸭梨作为材料,通过对不同成熟度（早采、中采和晚采）的鸭梨进行急速降温（急降）和缓慢降温（缓降）处理,观察贮藏期间鸭梨果心褐变情况,测定漆酶（Laccase,LAC）活性及其基因LAC的相对表达量,研究LAC在鸭梨果心褐变过程中的参与作用。【结果】冷藏60 d时,晚采鸭梨出现褐变,晚采缓降处理的鸭梨果心褐变指数为0.32,是同期急速降温处理的2.56倍;在贮藏90 d时,中采缓降处理的褐变指数是0.24,中采急降处理的褐变指数仅为0.01。各个处理组在贮藏期间LAC活性多数表现为先逐渐升高后下降的趋势,晚采的果实在贮藏60 d时出现活性高峰,褐变发生;早采和中采鸭梨LAC活性高峰均在90 d时出现,褐变程度低于晚采鸭梨。在贮藏期间,缓慢降温处理的LAC活性高于急速降温处理。鸭梨LAC14和LAC7表达量呈先上升后下降的趋势,LAC6表现为先下降后上升再降低的变化趋势;中采、晚采鸭梨在贮藏60 d时,LAC14和LAC7表达量最高。【结论】与缓慢降温相比,急速降温处理减少了鸭梨果心褐变的发生。在整个贮藏期间,LAC活性呈先上升后下降然后又上升的趋势,其峰值时的活性高低次序为：晚采>中采>早采,这与果心褐变趋势一致;LAC在鸭梨果心褐变过程中上调表达。相比缓慢降温处理,急速降温处理具有较低的LAC7、LAC14和LAC6表达量。急速降温结合适时采收能够抑制LAC的上调表达,减少鸭梨果心褐变发生。