玉米营养品质的遗传研究与育种进展

概述了我国玉米子粒营养品质的现状,对主要营养品质性状蛋白质、脂肪和淀粉含量及组成的遗传及其与产量之间的相关性、分子标记与基因定位以及营养品质育种的研究进展进行了综述.并提出了国内玉米营养品质研究存在的问题与对策。     

Starchy legumes in human nutrition,health and culture

Starchy legumes have been consumed by humans since the earliest practice of agriculture and have been ascribed medicinal and cultural as well as nutritional roles. They are an important component of the diet in the developing countries in Africa, Latin America, and Asia where they are especially valuable as a source of dietary protein to complement cereals, starchy roots and tubers. Legumes contain 20–30% protein which is generally rich in lysine and limiting in sulfur amino acids. The nutritional quality of legume protein is limited by the presence of both heat labile and heat stable antinutrients as well as an inherent resistance to digestion of the major globulins. In addition to its nutritional impact, legume protein has been shown to reduce plasma low density lipoprotein when consumed. Legume starch is more slowly digested than starch from cereals and tubers and produces less abrupt changes in plasma glucose and insulin upon ingestion. Starchy legumes are also valuable sources of dietary fiber as well as thiamin and riboflavin. Starchy legumes are a valuable component of a prudent diet, but their consumption is constrained by low yields, the lack of convenient food applications, and flatulence.     

Kernel amino acid composition and protein content of introgression lines from Zea mays ssp. mexicana into cultivated maize

Development of high yield maize germplasm with satisfying nutritional quality has been a major objective for maize breeders. Introgression lines from hybrids between Zea mays ssp. mexicana, a close wild relative of cultivated maize, and elite maize inbred line Ye515 were obtained. Ear-related traits of the lines showed wide range of variation compared to the maize parent. Kernel protein contents in the progeny lines ranged from 7.89% to 12.44%. Considerable variability of protein fractions and amino acid composition of mature endosperms was observed. Protein contents for some lines such as SD00362, SD00312 and SD00259 were significantly higher than that of Ye515, and Lys and some other essential amino acids were conspicuously improved. It was concluded that introgression from Z. mays ssp. mexicana into a maize background had great effects on protein content and composition, and that desirable inbred lines with enhanced protein contents and improved nutritional value were produced via alien introgression.     

Vitamin C Enrichment of Fruit Juice Based Ready-to-Serve Beverages Through Blending of Indian Gooseberry (<Emphasis Type="Italic">Emblica officinalis</Emphasis> Gaertn.) Juice

Physiconutritional qualities of fruits viz. apple, lime, pome- granate, Perlette grape, and Pusa Navrang grape were analyzed and compared with those of Indian gooseberry (Emblica officinalis Gaertn.). Indian gooseberry juice contained the highest vitamin C (478.56 mg/100 ml). Hence, when gooseberry juice was blended with other fruits juice for the preparation of ready-to-serve (RTS) beverages, it boosted their nutritional quality in terms of vitamin C content. On the basis of overall sensory quality and vitamin C content, RTS beverage prepared by blending gooseberry and Pusa Navrang grape juice in 20:80 ratio was found to be the best.     

Rice Storage Proteins: Focus on Composition,Distribution, Genetic Improvement and Effects on Rice Quality

Rice storage proteins(RSPs) are plant proteins with high nutritional quality. As the second largest type of storage substance in rice, it is the main source of protein intake for people who consume rice as a staple food. The content and type of RSPs affect the appearance, processing quality and eating quality of rice. These effects involve the distribution of RSPs in rice grains as well as the interactions of RSPs with other components such as starch in rice grains. In the past two decades, some...     

特用玉米营养品质与淀粉体和蛋白体发育关系的研究进展

特用玉米是营养保健食品的重要原料,其营养品质仍待提高。胚乳淀粉体和蛋白体的发育状况与子粒直链淀粉、支链淀粉及醇溶蛋白含量密切相关。本文主要综述胚乳淀粉体和蛋白体发育的时空特征与相关基因突变对特用玉米营养品质的影响,展望未来研究趋势。     

Increasing the utilisation of sorghum,millets and pseudocereals: Developments in the science of their phenolic phytochemicals,biofortification and protein functionality

There is considerable interest in sorghum, millets and pseudocereals for their phytochemical content, their nutritional potential and their use in gluten-free products. They are generally rich in a several phenolic phytochemicals. Research has indicated that the phenolics in these grains may have several important health-promoting properties: prevention and reduction of oxidative stress, anti-cancer, anti-diabetic, anti-inflammatory, anti-hypertensive and cardiovascular disease prevention. However, increased research on the actual health-promoting properties of foods made from these grains is required. Biofortified (macro and micronutrient enhanced) sorghum and millets are being developed through conventional breeding and recombinant DNA technology to combat malnutrition in developing countries. Enhanced nutritional traits include: high amylopectin, high lysine, improved protein digestibility, provitamin A rich, high iron and zinc, and improved mineral bioavailability through phytate reduction. Some of these biofortified cereals also have good agronomic characteristics and useful commercial end-use attributes, which will be important to their adoption by farmers. Knowledge of the structure of their storage proteins is increasing. Drawing on research concerning maize zein, which shows that it can produce a visco-elastic wheat-like dough, it appears that the storage proteins of these minor grains also have this potential. Manipulation of protein β-sheet structure seems critical in this regard.     

寒地半干旱区鲜食玉米品种适应性和品质性状分析

以18个鲜食玉米品种为试验材料,针对寒地西部半干旱地区的气候条件,研究不同类型鲜食玉米子粒鲜食期的营养成分的积累动态及品质变化。结果表明,鲜食玉米灌浆期子粒的可溶性糖、粗淀粉、蛋白质、子粒含水率和维C含量在不同灌浆期、不同品种间差异极显著。随着子粒的发育,不同类型鲜食玉米品种的可溶性总糖、可溶性蛋白含量和子粒含水率呈下降趋势,粗淀粉含量呈上升趋势,维C含量呈先上升后下降的动态曲线变化。根据鲜食玉米营养成分与品质的关系,通过子粒含水率结合蛋白质含量和粗淀粉含量确定糯玉米的最佳采收期,子粒含水率结合可溶性糖含量和维C含量确定甜玉米的最佳采收期。     

Effects of initial air removal methods on microorganisms and characteristics of fermented plant beverages

The effects of 3 different methods for removing the initial air on the properties of fermented plant beverages produced from phom-nang seaweed (Gracilaria fisheri) and wild forest noni (Morinda coreia Ham.) were investigated. Only method M which covered the space above the fermentation liquid with a water filled plastic bag produced no surface film of yeast, had the highest acidity and also antibacterial activity from both plants after 90 days of fermentation. However, the yeast count still exceeded the standard guidelines for plant beverages. The fermented beverage from wild forest noni showed more antibacterial activity against 3 of 4 pathogenic bacteria tested than that from the phomnang seaweed, probably for its higher levels of acidity and ethanol content. Lactic Acid Bacteria (LAB) isolated from the fermentation samples from days 1-5 using the method M from both fermented plant beverages were Leuconostoc mesenteroides supsp. mesenteroides and Leu. mesenteroides subsp. dextranicum while presence of Lactobacilus plantarum was only recorded at days 4-5 in the wild forest noni beverage. From days 6-14 the isolates were Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus brevis from wild forest noni beverage, whereas only L. brevis was not detected in the seaweed beverage. During days 21-45 both beverages had a similar LAB population of L. plantarum and L. brevis while L. coryniformis was only found in the wild forest noni beverage. Between days 60-90 in both plant beverages only L. plantarum and Lactobacillius sp. were detected.     

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT?=?120–170 °C) and screw speed (SS?=?120–200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A _ox A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF?+?40%ECBF) were BT?=?98 °C/SS?=?218 rpm and BT?=?105 °C/SS?=?83 rpm, respectively. The optimized mixture had A _ox A?=?14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A _ox A?=?3,222 μmol TE, and A?=?89 (level of satisfaction “I like it extremely”). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.     

玉米子粒主要营养成分合成调控研究进展

玉米具有广泛的用途,玉米不仅可以作为食品,同时也是重要的加工原料。淀粉、蛋白质、脂肪是玉米子粒中最主要的3种营养物质。三者之间在含量及机构上相互影响,不仅影响玉米子粒产量,同时影响玉米的营养品质。因此,深入了解玉米子粒不同的化学成分含量及其相互关系,可以为玉米品种选育提供理论依据。本研究系统阐述玉米子粒中淀粉、蛋白质、脂肪的结构组成和合成途径以及相关功能基因的研究进展,为玉米子粒品质研究提供参考。     

两种香型原料茶饮料适制性研究

研究了以纯正、高火香型绿茶为原料的两类茶饮料在高温灭菌前后,分别在37℃和4℃下贮藏7d后,对茶多酚、氨基酸、蛋白质、总糖等常规化学成分、儿茶素组分、香气组分以及色差、浊度的变化,同时结合色泽、香气、滋味等感官品质进行审评。结果表明,(1)高温式灭菌处理对茶样香气、滋味均有不利影响,易产生熟味或闷味;(2)不同的贮藏方式对香气、滋味的影响差异显著,高火香型茶饮料长时间存放对滋味品质较为不利,宜在短期内饮用;纯正香型茶饮料则可使用低温方式保存,高温易使内质风味显著劣变;(3)低温贮藏在一定程度上可有效缓解茶饮料色泽的劣变,高温则加速汤色黄化。     

Genetic means and cultural methods for improving nutritional value of crops

Concern for refining nutritional values of food is a contemporary pre-occuptation of middle- and upper-income groups of affluent societies. For the underdeveloped world, and those caught within poverty traps in advanced economies, the problem is different. Besides not having sufficient to eat, their dependence on plant products, sometimes from a single crop, signifies that essential ingredients are often below acceptable thresholds. In accordance with a reasonable order of priorities, plant breeders have in the past concentrated on reducing disease and on improving the response of varieties to fertility and to management. Interest in food quality is recent, and the subject is considered here in respect of the amount and quality of proteins and fats, mineral composition and the elimination of anti-nutritional products. Increased protein in cereals can be derived by nitrogen fertilisation and by using high-protein genotypes in variety production. Negative correlations between yield and protein content, and yield and lysine in protein is common but new genotypes are available in which this correlation has been broken. Protein research was stimulated by the discoveries of mutant genes in maize regulating protein fractions low in lysine. This work has generated research in other cereals, as well as the search for legumes high in sulphur amino acids. Possibilities are discussed whereby the value of proteins in some of the grain legumes may be improved. Interest in the quantity and quality of dietary proteins has overshadowed the importance of quality of the fat content of diets. Plants can make a substantial contribution to the balance between saturated and unsaturated fatty acids. Improvements inBrassica oils through elimination of erucic acid is an outstanding example of the success of genetical techniques in enhancing nutritional value of plants. Anti-nutritional factors such as those causing lathyrism, favism and coeliac disease are discussed with a view to their elimination by genetical means. Provided the chemical agents can be specified, genetical techniques could raise the nutritional status of varieties and eliminate the widespread suffering that is caused.     

灭菌与老化处理对绿茶鲜汁饮料品质的影响

研究了灭菌和老化处理对绿茶鲜汁饮料色差、感观品质及主要生化成分影响。结果表明,高温灭菌和老化处理过程中汤色黄度增加,明度和绿度降低,苦涩味、收敛性降低,滋味趋于醇和;而茶多酚、游离氨基酸总量基本不变,咖啡因呈现逐步降低趋势,表儿茶素降低,儿茶素升高。饮料品质的变化是主要是儿茶素类等物质剧烈变化引起的。不同原料的绿茶鲜汁饮料在灭菌和老化过程中品质变化表现出差异性。     

Fatty acids of maize pollen – Quantification,nutritional and morphological evaluation

The aim of this work was to identify and quantify fatty acids presented in pollen samples collected from six different Serbian maize hybrids by GC capillary method. Due to great importance of fatty acids as food component potential nutritional value of maize pollen as food supplement in human diet was determined. It has been shown that pollen is a great source of different fatty acids, especially unsaturated fatty acids. In total, twenty eight fatty acids were quantify - the most abundant saturated FAs were palmitic and henicosanoic acid; the most prevalent monounsaturated FAs were oleic, elaidic and cis-10-heptadecenoic acid. Linoleic and cis-11,14-eicosadienoic acid were the most abundant polyunsaturated fatty acid. Also, it was found that FAs composition was significantly influenced by the type of maize hybrids. According to nutritional recommendations, four of six pollen samples had good nutritional quality with unsaturated/saturated fatty acids ratio higher than 1.6, but there is unsatisfied distribution of ω-6 and ω-3 fatty acids as the most important type of unsaturated fatty acids.     

年轻群体饮料消费行为特征及对茶叶营销的启示

分析了年轻群体饮料消费结构、消费影响因素、消费渠道及消费观念,结果表明:饮料消费结构随着年轻群体性别、年龄的不同呈结构性差异。其中,年轻女性更看重饮料的健康功能,男性更看重饮料的品饮体验和提神醒脑功能;年轻群体在购买饮料时,主要受到饮料口感因素、健康因素及便利性因素影响;年轻消费群体看重渠道购买的便利性、饮料的可选择性及即饮性;年轻群体饮料消费观念总体趋于理性,但随着收入和学历水平的提高,饮料的消费观念不仅仅局限于饮料解渴就好,同时还对饮料的品牌和性价比提出了消费诉求。最后,依据年轻群体饮料消费行为特征从产品、渠道和推广3个层面,提出了年轻群体茶叶营销的启示及建议。     

Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder

The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory properties than those from the commercial brand MASECA™; however, the former had the highest (P < 0.05) protein content (12.91 vs 8.93%, db), essential amino acids content, calculated protein efficiency ratio (C-PER; 2.27 vs 0.90) and protein digestibility corrected amino acid score (PDCAAS; 55.54 vs 30.18%) and therefore they were nutritionally better. The use of transgenic maize for flour and tortilla preparation through an extrusion lime cooking process may have a positive impact on the nutritional status of people from countries where maize is the basic staple food. It also represents an alternative process to nixtamalization that requires little energy and water, it does not generate wastewater, and all components of the maize kernel are retained.     

Managing storage pests of maize: Farmers' knowledge,perceptions and practices in western Kenya

Insect pests are a key constraint to effective utilization of cereal crops in sub-Saharan Africa (SSA), with damage caused by these pests in the stores of particular concern. Although a number of approaches have been advanced for control of storage pests of maize, uptake remains a challenge, with effectiveness of some approaches being questionable. We conducted a survey in western Kenya among 330 respondents using face to face interviews and focus group discussions to evaluate farmers' practices, knowledge and perceptions of storage pests of maize, and their current practices in managing such pests as a basis for development of efficient integrated pest management (IPM) approaches for the pests. Majority of the respondents stored maize in traditional granaries, with less than 10% of them using modern improved facilities, mainly due to inability to afford these. Majority of the respondents also cited attack of their stored grains by a number of insect pests, causing about 40% grain losses. The larger grain borer, Prostephanus truncatus (Horn) (Coleoptera: Bostrichidae), sawtoothed grain beetle, Oryzaephilus surinamensis (L) (Coleoptera: Silvanidae), and maize weevil, Sitophilus zeamais Motschulsky (Coleoptera: Curculionidae), were perceived as the most common and damaging pests. Farmers' perceptions of pests were positively and significantly influenced by level of education and farming experience, indicating that education and experience build farmers' understanding of storage pests. Storing maize in unshelled form seemed to result in less pest attack, although majority of the respondents stored their maize in shelled form. Moreover, local maize varieties were perceived to be resistant to pests. The farmers applied various control methods, with sun-drying being the most popular practice. Usage of pesticides was minimal, mainly due to high costs, lack of information, and unavailability of appropriate and effective products. There were also other cultural methods applied, such as use of smoke and insecticidal plants. The respondents decried lack of training and extension services on storage pests and their management, underscoring the need to develop extension services. The underlying mechanisms of the perceived pest resistance in local varieties of maize and cultural pest management methods need to be established for exploitation in development of effective IPM approaches. There is also need to address the challenges hindering uptake of modern storage and control approaches.     

玉米自交系齐319空间诱变系的生物学效应分析

以两份玉米子粒类型空间诱变系SP-M1、SP-M2以及野生型玉米自交系齐319为试验材料,对田间农艺性状、穗部性状、子粒的营养品质性状和胚乳内部显微结构进行分析。结果表明,与野生型相比,两个诱变系在株高、穗位高、粒长、百粒重等田间农艺性状和穗部性状上发生显著或极显著变异,且变异方向不同,SP-M1和SP-M2赖氨酸含量显著高于野生型,SP-M2淀粉含量显著高于野生型,蛋白质含量显著低于野生型。2个诱变系与齐319在胚乳边缘组织、胚乳内部组织、淀粉粒、基质蛋白等结构存在差异,淀粉粒的组成比例和排列顺序是影响胚乳超微结构差异的主要原因。     

Influence of endosperm texture on milling,chemical composition and nutritive quality in maize

Three maize varieties namely Vijay, SO/SN composite and Shakti, which differ in their nutritional quality and endosperm texture were processed to prepare semolina (sooji) and process-flour. The nutritional quality of these products was determined and compared with whole kernel flour of the respective variety. Distinct differences in milling and chemical composition of three varieties were recorded. In quality evaluation tests lysine and tryptophan content, biological value and true digestibility were better in semolina and process-flour. Moreover, decrease in acid value in semolina and process-flour compared with whole maize flour recorded in all the varieties suggested improvement in shelf-life.