首页 | 本学科首页   官方微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   26篇
  免费   2篇
  国内免费   3篇
农学   2篇
综合类   6篇
农作物   21篇
畜牧兽医   2篇
  2020年   1篇
  2019年   1篇
  2018年   2篇
  2017年   2篇
  2016年   2篇
  2014年   2篇
  2013年   1篇
  2012年   3篇
  2011年   3篇
  2010年   4篇
  2008年   3篇
  2007年   2篇
  2005年   2篇
  2004年   1篇
  1998年   1篇
  1996年   1篇
排序方式: 共有31条查询结果,搜索用时 15 毫秒
1.
This study aimed to explore the feasibility of zein as a gluten alternative in preparing sheeted doughs with rice flours containing different amylose contents (12, 19, and 26%) that were successfully slit into noodle strands. Rice-zein mixtures with lower amylose contents exhibited lower pasting parameters and the high amylose paste samples possessed more elastic properties. Higher water absorption was observed in the low amylose rice-zein mixture whereas the use of zein were effective in increasing the stability of rice dough regardless of amylose content. In case of thermal conductivity, the noodle doughs prepared with high amylose rice-zein mixture had low thermal conductivity, probably implying a long cooking time. The structure of the rice-zein noodles had a tendency to become firmer with increasing levels of amylose by showing greater breaking stress and resistance to extension that could be correlated to reduced cooking loss.  相似文献   
2.
The replacement of gluten in dough products poses a major challenge. Preparing zein doughs in dilute acetic acid and lactic acid, such as produced during sourdough fermentation, was investigated. Increasing acid concentrations (0.7, 1.3 and 5.4% [v/v]) increased zein extensibility and reduced the stress and related parameters. Preparation of zein-maize starch/-rice doughs in dilute organic acids improved dough properties to the extent that the doughs could hold air and be inflated into a bubble by Alveography. Further, they exhibited similar Stability (P), Distensibility and deformation energy (W) to wheat flour dough. Confocal laser scanning microscopy revealed an ordered linear fibril network in zein and zein-rice flour doughs prepared in the dilute acids, which became uniform with increasing acid concentration. SDS-PAGE showed that the acids did not hydrolyse or polymerise the zein. FTIR indicated that the acidic conditions slightly increased the proportion of α-helical conformation in the zein doughs, possibly as a result of deamination. This conformational change may be responsible for the considerably improved zein dough properties. Zein doughs prepared in dilute organic acids show potential as a gluten replacement in gluten-free formulations.  相似文献   
3.
Relationships between kernel vitreousness and proteins and starch partitioning to the floury and vitreous regions of the endosperm were monitored in a set of 13 maize inbred lines. Decrease of protein contents from the vitreous to the floury endosperms were mainly assigned to α-zeins. Using Raman microspectroscopy, we observed a protein gradient from the periphery to the center of endosperms that well fitted with the inverse relationships between vitreousness and protein content of the vitreous and floury regions. In addition, Raman microspectroscopy highlighted an increase of starch crystallinity from the periphery to the center of the maize endosperms. This agrees with the higher amylose and associated lipid contents within starches of vitreous than in those of floury endosperms. Finally, starch granules from vitreous regions displayed more channels than the floury ones. These channels contain proteins that might favor adhesion of proteins to starch granules or granule–granule contacts to form the close packing of the vitreous endosperm. Therefore transition from vitreous to floury endosperm is at least the result of both protein and starch gradients. These gradients are probably associated with metabolic gradients that have been observed during endosperm development.  相似文献   
4.
The phase behavior of zein films has been investigated at nano-scale using atomic force microscopy (AFM) and compared to the phase behavior of the bulk using a thermal characterization technique. The local surface properties of the films were evaluated as a function of water activity using AFM. The glass transition temperature (Tg) of zein films decreased with increasing water activity. Adhesion forces measured by the AFM force curves increased with increasing water activity. Topography of zein and zein fractions were evaluated both qualitatively and quantitatively by the use of AFM and dedicated software to calculate the surface roughness. It has been found that processing technologies (solvent casting, drop deposition and spin casting) has influence on the surface structures of films. The films which were formed by the alpha zein rich fraction were found to have highest roughness values. Sectional surface profiles revealed that α-zein films have mean roughness (Ra) of 1.808 nm and root mean square roughness (RMS) of 2.239 nm while β-zein films have mean roughness (Ra) of 1.745 nm and root mean square roughness (RMS) of 3.623 nm. The discussions conducted on the differences/similarities in the observations were based on the hydrophobic/hydrophilic properties and interactions of these zein fractions.  相似文献   
5.
Gluten-free bread was prepared from commercial zein (20 g), maize starch (80 g), water (75 g), saccharose, NaCl and dry yeast by mixing above zein's glass transition temperature (Tg) at 40°C. Addition of hydroxypropyl methylcellulose (HPMC, 2 g) significantly improved quality, and the resulting bread resembled wheat bread having a regular, fine crumb grain, a round top and good aeration (specific volume 3.2 ml/g). In model studies, HPMC stabilized gas bubbles well. Additionally, laser scanning confocal microscopy (LSCM) revealed finer zein strands in the dough when HPMC was present, while dynamic oscillatory tests showed that HPMC rendered gluten-like hydrated zein above its Tg softer (i.e. |G*| was significantly lower). LSCM revealed that cooling below Tg alone did not destroy the zein strands; however, upon mechanical impact below Tg, they shattered into small pieces. When such dough was heated above Tg and then remixed, zein strands did not reform, and this dough lacked resistance in uniaxial extension tests. When within the breadmaking process, dough was cooled below Tg and subsequently reheated, breads had large void spaces under the crust. Likely, expanding gas bubbles broke zein strands below Tg resulting in structural weakness.  相似文献   
6.
玉米醇溶蛋白及其在农产品保鲜中的应用   总被引:1,自引:0,他引:1       下载免费PDF全文
玉米醇溶蛋白是玉米的主要储藏蛋白,约占总蛋白含量的50%~60%.近年来随着对玉米醇溶蛋白研究的不断深入,它的应用范围逐步扩大.本文介绍了玉米醇溶蛋白的组成、分子结构、分子形状及玉米醇溶蛋白的溶解性、成膜特性和提取方法;阐述了玉米醇溶蛋白在农产品保鲜中的应用,并对玉米醇溶蛋白的几种提取方法的优缺点进行了比较分析.旨在为玉米醇溶蛋白的提取、利用和玉米的综合开发提供依据.  相似文献   
7.
鱼肝油微粉的制备研究   总被引:1,自引:0,他引:1  
陈三宝  罗霞 《安徽农业科学》2007,35(12):3650-3650,3680
以微孔淀粉为载体,玉米醇溶蛋白为壁材,油酸为增塑剂,制备鱼肝油微粉.结果表明,玉米醇溶蛋白用量15%~20%,油酸用量为壁材的0.3%,制得的鱼肝油微粉包埋率不低于94%,产品具有抗氧化、无异味、耐储存、方便食品和医药工业使用的优点.  相似文献   
8.
粉质胚乳突变体3901l来源于美国种质中心,该突变体胚乳呈现完全不透明表型。生化分析发现,该突变体α-和β-醇溶蛋白剧烈下降,同时伴随着非醇溶蛋白的大幅度升高。通过玉米SNP3072芯片进行基因分型分析发现,3901l基因定位于7号染色体约33 M的区间。通过与o2突变体进行等位测试,确认3901l是o2的等位突变体。进一步研究表明,该突变体的O2转录本缺失了一个61-bp的外显子,造成开放阅读框移码和翻译提前终止。利用O2特异抗体检测子粒总蛋白,发现突变体中O2蛋白完全缺失,不能检测到提前终止的O2蛋白,说明错误翻译的O2蛋白被机体快速识别并降解。  相似文献   
9.
以玉米o2、sh2、su1、wx这4个品质基因聚合的单基因、双基因、三基因近等基因系为研究对象,对子粒氨基酸组分与醇溶蛋白SDS-PAGE带谱进行检测分析。结果表明,与郑58相比较,su1、wx、su1wx氨基酸组分变化较小,o2、sh2单基因以及含有o2、sh2的双基因、三基因近等基因系中氨基酸组分变化较大,o2sh2、o2su1、o2sh2su1赖氨酸含量较高。SDS-PAGE显示,o2与sh2、su1聚合导致19 kD和22 kDα-醇溶蛋白合成受到显著抑制。  相似文献   
10.
非常规饲料原料饲喂肉牛育肥的试验研究   总被引:2,自引:1,他引:1  
[目的]本研究旨在分析全混合日粮中添加苹果渣、玉米纤维及玉米酒精糟三种非常规饲料原料对育肥肉牛采食量、增重效果、产肉性能及经济效益的影响。[方法]选用体重(455±10)kg、健康年龄相近的西门塔尔杂交品种育肥牛14头,随机分为2组,每组7头,设对照组和试验组。分别饲喂未添加非常规饲料原料和添加非常规饲料原料的饲料。[结果]显示:试验组较对照组日增重、屠宰率、净肉率、胴体产肉率、眼肌面肌分别提高了1.1%、2.1%、2.1%、3.3 cm2。出售活牛试验组头均盈利比对照组多出205.2元、牛副产品头均盈利值多出586.8元。[结论]表明在肉牛育肥中,应用推广苹果渣、玉米酒精糟及玉米纤维等非常规饲料原料,具有扩大饲料来源、降低饲养成本等优点,能进一步提高肉牛的增重速度与产肉性能,增加养殖的经济效益。  相似文献   
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号