肉鸡和蛋鸡心肌易颤性的比较研究

以常规饲养的肉鸡和蛋鸡作为试验动物,通过电刺激诱颤阈和输钾诱颤阈的测定以及进行冷加压试验,对同体重肉鸡和蛋鸡的心肌易颤性进行了比较研究。结果表明:(1)同体重肉鸡和蛋鸡相比,电刺激诱颤阈和输钾诱颤阈肉鸡均极显著低于蛋鸡(P<0.01);(2)在电刺激诱发室颤的过程中,开胸时室颤的发生率肉鸡(14%)显著高于蛋鸡(0%)(P<0.05);(3)冷加压试验:冷加压5min内,心率和PT波宽出现了显著的变化,而且变化幅度肉鸡均明显大于蛋鸡。上述试验结果从不同方面均表明肉鸡心肌易颤性高于蛋鸡。     

籼稻体细胞胚胎发生特异性蛋白质研究

以籼稻Oryza sativa L.subsp. indica品种“广陆矮4号”幼穗和种子为外植体，在含有2，4-D2.0mg/L的MS培养基上，分别形成胚性和非胚性愈伤组织，建立体细胞胚胎发生实验系统。应用Native/SDS双向凝胶电泳分析，结果表明，非胚性愈伤组织分化培养前后均存在一种分子量为45kD的非胚性蛋白质N1，另一种非胚性蛋白质N2（54kD）仅     

棉花不同组织DNA的不同提取方法比较

[目的]研究棉花不同组织DNA提取的最佳方法。[方法]以棉花嫩叶、种子、黄化苗作为研究对象,比较CTAB法、SDS法、SDSCTAB法提取DNA的效果。[结果]若对DNA的量没有要求,棉花嫩叶、种子、黄化苗等组织均应选用SDS-CTAB法提取DNA。若对DNA的量有一定要求,如浓度需大于100 ng/μl,质量大于20 000 ng的情况下,针对不同试验材料推荐使用的提取方法是:棉花嫩叶用CTAB法,棉花种子SDS法,棉花黄化苗CTAB法。[结论]为快速高通量地检测转基因棉花基因漂移距离和频率提供参考。     

瘤胃微生物总DNA快速提取法研究

本文介绍了一种简便快速地提取瘤胃微生物细胞总DNA的方法,该法是对提取植物的CTAB法进行改进而成。与经典反复冻融 SDS/蛋白酶K裂解法相比,该法可在数小时内高效地提取瘤胃内容物总DNA,经琼脂糖凝胶电泳对所提取瘤胃微生物总DNA进行检测,证明所获得的瘤胃总DNA符合分子生物学操作要求。     

十二烷基硫酸钠对大豆基木材胶黏剂的改性作用

采用10.0g·kg^-1的十二烷基硫酸钠（SDS）改性质量分数为250.0g·kg^-1的大豆粉浆液,制成SDS改性大豆基木材胶黏剂（SF）,运用单因素和正交试验法考察了pH值、反应温度和反应时间对改性SF胶耐水胶合强度的影响。试验结果表明,SDS改性大豆基木材胶黏剂的最佳工艺：pH8,反应温度35℃,反应时间4h。改性后的SF胶Ⅱ类耐水胶合强度为0.70MPa。由红外光谱分析可知,SDS改性使大豆蛋白质分子大量的非极性基团外露,增加了蛋白质分子的疏水性,提高了改性SF胶的耐水胶合强度。图4表3参10     

Effect of ABA,arginine and sucrose on protein content of date palm somatic embryos

Abscisic acid (ABA), arginine and sucrose were evaluated for their effects on the morphology, germination rates and protein content of date palm somatic embryos (SE). Different concentrations of these supplements in the culture medium were used. The comparative study of SE length and thickness between treated and untreated SE revealed no differences, except for ABA (20 μM), which increased thickness. A decrease of water content (WC) in favor of an increase in dry weight (DW) was observed in all treated SE, especially with sucrose (90 g l⁻¹) and ABA (20 μM). Only ABA (20 and 4 μM) caused a proliferation rate of the cultures higher than those in the control. Although all the tested compounds increased protein content, ABA (20 μM) was more effective in protein enrichment than arginine and sucrose treatments. The SDS-PAGE protein profiles showed a significant difference between treated and untreated SE. A protein band of 22 kDa, identified as glutelin in a previous work, was accumulated after treatment with 20 μM ABA or 3 mM arginine. These findings may contribute to further understanding of the mechanisms involved in the accumulation of specific storage proteins in several plants.     

干旱胁迫对白桦实生幼苗叶片蛋白质的影响

The studies on leave protein of Betula platyphylla seedlings by the methods of SDS-PAGE electrophoresis and dimensional gel electrophoresis was concerned. The result indicated that some new proteins such as 29kD pI4.3, 29kD pI4.2, 14kD pI5.3 and 11.5kD pI5.16 protein point were induced by soil drought stress, and some protein disappeared,for instance four protein between 12.4 - 11.5kD pI5.8 - 6.44 in seedlings leaves of B. platyphylla during soil drought stress.     

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.