小麦蠕孢菌叶枯病(HLB)病原的研究概况

对蠕孢菌的病原分类历史、病原的致病变异以及其寄主范围进行了全面的叙述,为进一步研究提供参考。     

Frozen bread dough: Effects of freezing storage and dough improvers

This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications. The overall quality of bread baked from frozen dough deteriorates as the storage of the dough at sub-zero temperatures increases due to several factors which are discussed. Lipid-related emulsifiers such as diacetyl tartaric acid esters of mono and diglycerides and sucrose esters employed as anti-staling agents, dough modifiers, shortening sparing agents, and as improvers for the production of high-protein bread have also been employed in frozen doughs. Hydrocolloids are gaining importance in the baking industry as dough improvers due to their ability to induce structural changes in the main components of wheat flour systems during breadmaking steps and bread storage Their effects in frozen doughs is discussed. Other dough improvers, such as ascorbic acid, honey and green tea extract, are also reviewed in the context of frozen doughs.     

大豆色拉油包水乳化液乳化技术研究

目前在生物医学领域已进行了白蛋白及胰岛素的控制释放的壳聚糖/海藻酸钠微胶囊研究，但其制备方法仅适合于实验室生产。用标准乳化剂确定了油水体系的HLB值，用油水体系的HLB值确定了单甘油酯的HLB值。以HLB值为依据，考虑乳化剂分子的结构、分子量及亲水亲油基的种类，选择乳化剂配对,讨论了不同乳化剂配对乳化效率的机理，探讨了选择乳化剂配对的方法，研究了乳化过程参数对乳化效率的影响。试验结果表明：最佳的乳化工艺参数是乳浊液配方为5.5 g复合乳化剂：7.2 g大豆色拉油：47.2 g水溶液, 搅拌时间为20 min,搅拌转速1000 r/min。该研究是大规模制备壳聚糖/海藻酸钠微胶囊的基础工作。     

遏蓝菜油的乳化特性研究

以遏蓝菜油为原料,采用单因素试验、响应面设计和正交试验研究了遏蓝菜油的乳化特性。结果表明,油酯与司盘80配制遏蓝菜油乳化液的复配乳化剂最佳配比为12∶13。当复合乳化剂的添加量为0.595g,用油量为2mL,用水量为64mL时,乳化效果最好。     

乳化剂对4.5%高效氯氰菊酯水乳剂 物理稳定性的影响

以4.5%高效氯氰菊酯水乳剂为研究对象,探讨了乳化剂的种类、用量、亲水亲油平衡值(HLB值)和结构对水乳剂物理稳定性的影响。结果表明:当乳化剂种类选定后,在一定用量范围内,水乳剂的粒径随着乳化剂用量的增加而变小,粒径分布范围变窄,稳定性增强,粒径大小可作为筛选乳化剂最佳用量的指标;乳化剂的HLB值与水乳剂的粒径及粒径分布范围关系密切;乳化剂的结构和水乳剂的乳液抗聚并性存在相关性,适当增加亲油性的饱和碳链长度,有助于提高水乳剂的乳液抗聚并性,进而获得稳定的水乳剂配方。     

Occurrence of prophage and historical perspectives associated with the dissemination of huanglongbing in mainland China

Huanglongbing (HLB), associated with a non-culturable bacterium ‘Candidatus Liberibacter asiaticus’ (CLas), is a highly destructive citrus disease with a long but poorly documented history in China. No effective treatment for HLB is available. The identification of new prophages in abundant CLas genomic sequence data provides new insights into both the diversity of CLas strains and HLB management. In this study, CLas populations from nine provinces were surveyed for the presence of prophage. Two major prophage typing groups (PTGs) were discovered to be associated with two different altitude regions: strains of CLas in PTG1 from high altitude regions (HAR) mainly contained prophage Type 1 only or Types 1 and 3, whereas strains of CLas in PTG2 from low altitude regions (LAR) mainly contained prophage Type 2. The discovery of these CLas population patterns provides evidence for independent origins of HLB in HAR and LAR. Guangdong province is the generally recognized domestic region of origin for HLB and is primarily responsible for the dissemination of HLB in LAR through transport of seedlings. Both Yunnan and Sichuan provinces are the probable regions of origin for HLB in HAR. PTG2 was further divided into two subgroups: PTG2-1, found in Guangdong, Fujian and Guangxi and PTG2-2, found in Jiangxi, Zhejiang and Hunan. These regions and prophage types are correlated with early and late introductions of HLB in LAR. These molecular analyses were supported by studying the history of the dissemination of HLB in historical documents.     

柑橘黄龙病病原菌Las在叶圆片嫁接接种的‘锦橙’中早期扩散研究

为了探究黄龙病（Citrus Huanglongbing,HLB）病原菌在柑橘韧皮部的早期运动情况,以柑橘黄龙病亚洲致病种Candidatus Liberibacter asiaticus（Las）为毒源,黄龙病高感品种‘锦橙’实生苗为受体材料进行叶圆片嫁接传毒。利用定量PCR技术对嫁接口处近端主脉、远端主脉、叶柄以及缘周叶组织进行了为期84 d的菌量测定。结果发现,病原菌在近端主脉中积累最快,其次是远端主脉、叶柄和缘周叶组织。以近端主脉为原初侵染部位,Las在嫁接叶片中1 ~ 84 d的早期运动可分为潜伏期（1 ~ 42 d）、指数期（43 ~ 70 d）和稳定期（71 ~ 84 d）。在早期侵染过程中,Las病原菌主要沿叶主脉从原初侵染部位由近向远扩散,其扩散趋势与症状从原初侵染部位向外扩散紧密相关。证实叶圆片嫁接法可作为柑橘HLB一种有效的传毒方式。     

Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau,China

The effect of particle size of hull-less barley (HLB) bran DF on antioxidant and physicochemical properties was investigated. HLB bran and extracted DF was ground by regular and superfine grinding, their particle sizes were determined using laser diffraction method. The results showed that superfine grinding could significantly pulverize DF particles to micro-scale; the particle size distribution was close to a Gaussian distribution. The soluble DF in HLB bran was increased effectively with superfine grinding. Insoluble DF with submicron scale showed increased total phenolic content (TPC), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). With particle size reduction, the water retention capacity (WRC), swelling capacity (SC), oil binding capacity (OBC), and nitrite ion absorption capacity (NIAC) were significantly (p < 0.05) increased and the water holding capacity (WHC) had no significant change. A kind of health beneficial DF with higher soluble DF content, WRC, SC, OBC, NIAC and antioxidant activity was obtained using superfine grinding.     

O／W型微乳法制备纳米植物甾醇酯

[目的]探讨O／W微乳法制备纳米植物甾醇酯的效果。[方法]选择适当的乳化剂和乳化温度以及水和乳化剂的质量比,根据表面活性剂不同的HLB值进行复配,采用O/W微乳法制备纳米植物甾醇酯纳米乳液。[结果]选择蔗糖脂肪酸酯（HLB11）与蔗糖脂肪酸酯（HLB16）和三聚甘油单硬脂酸酯（HLB7．5）进行复配,体系的HLB值≥13．0,复配的3种表面活性剂可以完全溶解于水性材料中,在水：丙三醇为1：1、乳化温度为60℃和pH值为6．0的条件下,形成的乳液最稳定。用O／W微乳液法制备的植物甾醇酯颗粒分布在200～300am,且分布均匀,分布集中在263．9nm,放置后稳定,无漂浮和沉降。[结论]该研究为功能材料的生产奠定了基础。     

Characterization of rosemary essential oil for biodegradable emulsions

The characterization of rosemary essential oil (EO) for its formulation in biodegradable emulsions has been carried out. Firstly, the required HLB (hydrophile-lipophile balance) value of the oil was determined to be 15 based on droplet size analysis and the stability of emulsions with synthetic surfactants. Moreover the emulsion resulted to be stable after 50 days of storage in ambient conditions. Secondly, four biodegradable and non-toxic surfactants derived from starch were tested. The effect of these surfactants was analyzed by measuring interfacial tension between the oil and the aqueous phase.