燕麦品质分析及产业化开发途径的思考

论述了燕麦、燕麦粉(莜麦精粉)、燕麦麸皮的主要营养素含量及保健功效，介绍了国内外燕麦制品和新产品开发概况，并为燕麦产业化途径提出些许建议。     

燕麦抗麦二叉蚜种质鉴定评价技术综述

通过对麦二叉蚜生物型、燕麦种质资源对麦二叉蚜的排趋性、抗生性和耐害性鉴定、组合配置以及杂交后代群体抗性基因标记定位研究的分析,对燕麦抗蚜性鉴定技术、燕麦抗蚜机制、燕麦耐蚜性鉴定、燕麦抗性基因的分子标记等方面的研究进展进行了评述,旨在为燕麦抗蚜种质创制提供思路,解决单基因抗蚜品系应用麦二叉蚜分化新生物型的问题。     

燕麦抗红叶病研究进展

对燕麦红叶病的发病机理、欧美燕麦抗红叶病育种、燕麦红叶病抗病基因分子标记等方面的研究进行了综述。     

燕麦萌发期抗旱指标体系构建及综合评价

为探究不同燕麦品种间的抗旱性强弱,构建燕麦品种抗旱评价体系,以6种燕麦品种为试验材料,分别测定蒸馏水(对照,CK)、-0.2、-0.4、-0.8及-1.2 MPa聚乙二醇(PEG-6000)渗透胁迫下不同燕麦品种发芽势、发芽率、发芽指数等7项指标,分析不同干旱胁迫对燕麦种子萌发的影响;以鉴定指标相对值作为抗旱评价指标,在主成分分析的基础上利用GGE-biplot双标图,构建供试燕麦品种抗旱性的评价指标体系,并结合加权隶属函数法综合评价各燕麦品种的抗旱性能。结果表明,-0.2 MPa和-0.4 MPa PEG-6000处理对种子萌发和幼苗生长具有促进作用,其中不同燕麦品种在-0.4 MPa胁迫下相对发芽率、相对活力指数均显著高于CK和-1.2 MPa胁迫组(P0.05)。利用主成分分析与GGE-biplot双标图将7项评价指标转换为3个综合指标(Z1、Z2、Z3),构建出不同燕麦品种萌发期抗旱性评价体系。在Z1、Z2、Z3权重的基础上,结合加权隶属函数法评价出供试材料种子萌发期抗旱性强弱为青海燕麦甜燕1号燕麦奥塔燕麦ESK燕麦普兰顿燕麦干旱燕麦。本研究结果为燕麦抗旱性评价、抗旱品种选育及其机理研究提供了理论依据。     

pH值和温度对燕麦蛋白溶解与聚集特性的影响

为研究燕麦蛋白的理化性质,本研究采用碱提酸沉法提取燕麦蛋白,并分析不同pH值与温度对燕麦蛋白溶解性、ζ-电位和粒径分布的影响。结果表明,在等电点附近(pH值5.0),燕麦蛋白的表面电荷数最低,蛋白粒度较大,溶解性和乳化性较低。当pH值远离等电点时,燕麦蛋白的表面电荷增加,蛋白粒度逐渐减小,溶解度升高,乳化性也随之升高;随着温度升高(55~95℃),燕麦蛋白聚集体解离,粒度变小,溶解度增加,稳定性变好;温度进一步升高(121、130℃),燕麦蛋白重新聚集形成粒径较大的聚集体,溶解度降低,稳定性变差。本研究结果为燕麦蛋白资源的利用提供了重要的理论指导。     

燕麦花生间作系统作物氮素累积与转移规律

【目的】 研究燕麦‖花生间作系统中燕麦和花生的地上部干物质和氮素积累、花生根瘤固氮酶活性、固氮量及花生向燕麦的氮素转移量,明确间作花生固氮特性及花生向燕麦的氮素转移规律,进一步探索间作体系下氮素的循环机理。 【方法】 本研究在大田不施用氮肥的试验条件下,通过采用随机区组试验设计的方法,设置不同种植模式 (燕麦单作、花生单作、燕麦‖花生间作),采用传统挖根法和15N同位素标记法探索燕麦与花生的干物质积累量和氮素积累量,花生根瘤的生物固氮效率以及花生体内氮素向燕麦的转移规律。 【结果】 与单作燕麦相比,燕麦‖花生间作体系下,燕麦的地上部干物质量和氮素积累量均显著增加 (P < 0.05)。随着生育时期的推移,燕麦的地上部干物质量和氮素积累量在单作和间作模式下均呈现逐渐增加的趋势,成熟期达到最大值。成熟期,间作燕麦地上部干物质积累量比单作两年平均增加了40.6%,地上部氮素积累量平均增加了49.0%。间作花生的地上部干物质积累量与单作相比呈下降趋势,生育前期差异不显著,到成熟期,间作花生的干物质积累量两年平均比单作下降了20.6% ( P < 0.05)。开花结荚期间作花生的根瘤数和根瘤重比单作两年分别降低了21.3%和16.8%,单位质量的固氮酶活性平均降低了26.2% ( P < 0.05)。2011年和2012年,虽然在生理成熟期间作花生的固氮效率与单作相比分别提高了10.3%和37.1%,但花生生物固氮量分别降低了52.3%和26.3% ( P < 0.05)。2012年间作花生向燕麦的氮素转移率达到21.4%,转移氮量为15.3 mg/株。 【结论】 燕麦‖花生间作显著降低了开花结荚期花生单位质量的根瘤固氮酶活性,但提高了成熟期花生的固氮效率,促进了花生固氮能力的发挥,且在燕麦和花生共生期内,花生体内氮素可以转移到燕麦,从而增加了燕麦对氮素的吸收利用,实现地上与地下的相互调节和促进作用,因而,燕麦‖花生间作是东北农区农田生态系统优化氮素管理的重要途径之一。      

野燕麦繁殖和抗逆特性及其对小麦的他感效应研究

作为一种分布广泛的农田恶性杂草,野燕麦具有很强的环境胁迫适应能力,并且在种间竞争中常处于优势地位。本试验对野燕麦种群的繁殖与扩散特性、种子与幼苗抗逆特性及其根系分泌物对小麦的异株克生作用进行了研究,以期为找寻治理野燕麦的有效措施提供参考。结果表明:(1)野燕麦具有很强的种子繁殖与扩散能力,开花结实比小麦早,种子产量大、地下储量多、扩散距离远;(2)野燕麦种子对温度的适应范围较广,在室温与变温条件下均可以正常萌发,而冷冻后置于室温环境是其萌发最佳条件,总发芽率可达93.33%;(3)野燕麦种子对盐胁迫具有一定的适应性,在浓度低于1.8%的NaCl溶液中均可正常萌发;(4)野燕麦幼苗对盐胁迫和干旱胁迫具有较强的适应性,随着NaCl浓度和PEG浓度的升高,野燕麦幼苗叶片的脯氨酸含量显著增加(P0.01),过氧化氢酶活性呈现先增加后下降的趋势;(5)野燕麦根系水浸提液对小麦幼苗株高、干重、根长及根系活力均有极显著影响(P0.01),证明野燕麦根系分泌物对小麦幼苗生长具有异株克生作用。以上结果表明,野燕麦的竞争优势主要体现在强大的繁殖扩散能力、较强的抗逆性以及异株克生效应,相关研究可为大田野燕麦防除提供一定理论参考。     

燕麦与箭筈豌豆不同行比例间作对饲草产量及土壤理化性状的影响

研究对比燕麦与箭筈豌豆不同行比例间作对作物产量及土壤理化性状的影响,为改善内蒙古农牧交错区饲用作物种植模式单一及土壤养分偏耗严重等问题提供理论依据。试验以燕麦(蒙农大燕2号)和箭筈豌豆为材料,按行播Y∶D=1∶1(燕麦1行,豌豆1行)、1∶2(燕麦1行,豌豆2行)、1∶3(燕麦1行,豌豆3行)、1∶4(燕麦1行,豌豆4行),Y∶D=2∶1(燕麦2行,豌豆1行)、3∶1(燕麦3行,豌豆1行)和4∶1(燕麦4行,豌豆1行)共7种间作比例、Y(燕麦)与D(箭筈豌豆)2种单作处理,比较燕麦和箭筈豌豆产量、土壤理化性状的变化规律。结果表明:Y∶D=3∶1处理产量较高,容重较低,2015年和2016年较燕麦和箭筈豌豆单作分别降低了1.74%、0.09%和2.34%、3.16%。Y∶D=3∶1处理直径 0.25 mm的土壤团聚体含量较高,2015年和2016年较燕麦单作分别提高了5.42%、8.45%。2015年和2016年Y∶D=2∶1处理速效磷、全磷、速效钾、全钾含量均最高,全磷含量较燕麦和箭筈豌豆单作分别提高了55.75%、66.53%和44.59%、60.53%;全钾含量较燕麦和箭筈豌豆单作分别提高了33.51%、23.67%和24.7%、13.4%,Y∶D=3∶1处理次之。综合饲草产量和对土壤性状的影响,Y∶D=2∶1处理和Y∶D=3∶1处理的效果都比较适合内蒙古农牧交错区推广。     

燕麦β-葡聚糖的流变学特性研究

该文主要探讨了燕麦β-葡聚糖溶液的流体流变学性能和黏弹性能及其相关影响因素,为燕麦β-葡聚糖在食品增稠和食品凝胶领域的应用提供理论依据.以中国山西产燕麦为原料提取制备燕麦β-葡聚糖产品,采用动态流变仪测定动态黏度和黏弹性能指标,利用计算机拟合牛顿幂律方程和Maxwell方程,系统考察了β-葡聚糖浓度、分子量、温度等因素对燕麦β-葡聚糖流体流变性能和黏弹性能的影响.结果表明,燕麦β-葡聚糖溶液黏度随剪切速率的增高而逐渐降低,表现为典型的剪切稀化型非牛顿流体;当溶液浓度从0.1%增加到1%时,其对应牛顿幂律方程的流动指数n从0.998降低至0.842,流体的剪切稀化行为增强;燕麦β-葡聚糖溶液黏度与其分子量成正比,与溶液温度成反比;在相同浓度下,燕麦β-葡聚糖分子量越大则其流体牛顿幂律方程的流动指数n越小;与中性溶液相比,弱酸性或弱碱性环境均可导致β-葡聚糖溶液黏度的下降;燕麦β-葡聚糖的黏弹性能受β-葡聚糖浓度、分子量和体系温度的影响.随着燕麦β-葡聚糖浓度的增加和分子量的增大,其流体的黏性行为特征减少而弹性行为特征增强;随着流体温度升高,燕麦β-葡聚糖流体的黏性和弹性行为均逐渐减弱.     

沙蒿籽粉和谷朊粉对燕麦全粉食品加工品质的影响

为了探讨全燕麦粉面包、馒头加工品质及燕麦粉冷冻面团品质特性,以燕麦全粉为原料,研究了添加沙蒿籽和谷朊粉对燕麦全粉食品(含冷冻面团食品)加工品质改良效果。试验结果表明,谷朊粉对面包制作影响较大;沙蒿籽粉对馒头制作影响较大;沙蒿籽粉和谷朊粉共同使用的效果优于两者单独使用;加入2.5%沙蒿籽粉和8%谷朊粉对燕麦全粉面包和馒头品质改善效果最好。对冷冻面团加工而言,随着冷冻时间的延长面团品质不断下降,冻藏4 d后燕麦全粉冷冻面团面包、馒头品质显著降低。     

Differences Between Sensory Profiles and Development of Rancidity During Long‐Term Storage of Native and Processed Oat

Changes in the sensory attributes, lipid composition, and amounts of volatile and phenolic compounds of native and processed (germinated and dried) crushed oat were followed during a 12‐month storage period. The influence of the chemical attributes on the sensory profiles of oats was analyzed by statistical multivariate techniques (PLS regression). During the storage period, significant changes in the sensory profiles of the native and processed oat groats were observed. The stability of oat groats was significantly increased through germination and subsequent drying because the chemical changes causing rancidity and bitterness developed more slowly in the processed oat when compared with the native oat. In native oat, the most intensive changes due to deteriorat ion had already occurred after one month of storage, whereas in processed oat, these changes were perceived considerably later. Stored oat that had deteriorated was evaluated as being musty and earthy in odor and bitter and rancid in flavor. The accumulation of free fatty acids and volatile compounds related to lipid oxidation were closely correlated with the development of the undesired sensory attributes described above. The total amount of phenolic compounds, as well as the volatile aromatic and branched chain compounds derived mainly from protein degradation, showed a significant relationship with favorable sensory attributes such as roasted odor and flavor. Lipid oxidation occurred during the storage and was observed both in the polar and in the nonpolar lipid classes of native oat, whereas in the processed oat, these changes were nonsignificant. Photo‐oxidation of acylated fatty acids may significantly contribute to the development of volatile lipid oxidation products during storage.     

Evaluation of White Salted Noodles Enriched with Oat Flour

Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia (Yallara, Kojonup, Mitika, Carrolup, and new line SV97181‐8) and a commercial oat variety were milled into flour and added to wheat flour at 10, 20, and 30% to produce oat‐enriched white salted noodles. The purpose of the study was to determine the quality characteristics of the oat flours and to assess the influence the oat flour blends had on noodle texture, color, and sensory characteristics. In addition, another goal was to determine whether the different oat cultivars had similar potential to provide health benefits by measuring the β‐glucan content before and after processing. The results indicated that protein, ash content, and noodle firmness increased with the increased percentage of oat flour in the noodle formulations, whereas the pasting properties of the noodle wheat–oat flour blends did not differ significantly. The color of raw noodle sheets and boiled noodles changed significantly with oat incorporation and resulted in lower lightness/brightness, higher redness, lower yellowness, and lower color stability in comparison to standard wheat white salted noodles. Noodles made with the lowest oat percentage (10%) scored highest for all sensory parameters and were significantly different in appearance, color, and overall acceptability compared with noodles made with 20 and 30% oat flour. The β‐glucan content of the flour blends increased with the increase in the level of oat incorporation but subsequently decreased during processing into noodles. The decrease in the β‐glucan content varied across the different oat cultivars and levels of incorporation into the noodles. A new oat cultivar, SV97181‐8, exhibited the least β‐glucan loss during processing. In this study, the quality characteristics of white salted noodles enriched with oat flour from Western Australian cultivars were determined to provide essential information for the commercial development of healthier noodles.     

Assessments of genetic diversity within a world collection of cultivated hexaploid oat (<Emphasis Type="Italic">Avena sativa</Emphasis> L.) based on qualitative morphological characters

A characterization of 10,105 accessions of hexaploid cultivated oat (Avena sativa L. sensu lato) from 85 countries of the Plant Gene Resources of Canada (PGRC) collection was conducted at Saskatoon, Saskatchewan, Canada. Eight environmentally stable morphological characters (panicle type, panicle erectness, panicle density, lemma colour, dorsal awn of lemma, ligula, major infraspecific group), differentiated into 18 character states, were used to define genetically distinct morphological groups. Comparisons of oat diversity from different countries, among the major infraspecific groups and among Canadian oat cultivars registered between 1886 and 2002 were possible. The 10,105 accessions represented 118 different morphological groups. The number of accessions in each morphological group was unevenly distributed with the 13 most frequent morphological groups including 90% of the accessions. The most frequent morphological groups in the PGRC collection were identical with the most frequent types of Canadian oat cultivars. The greatest richness of diversity was found in oat from countries with temperate climates and intensive oat breeding programmes. The oat accessions comprised 8,754 accessions of common hulled oat, 183 accessions of hull-less oat and 1,168 accessions of red oat. For red oat (A. byzantina C. Koch), West Asia was richest in diversity. The USA could be considered a secondary centre of diversity for red oat and Canada a secondary centre of diversity for hull-less oat. Morphological diversity of oat cultivars released in Canada increased during the twentieth century. The morphological groups were related to formal taxonomical infraspecific classifications of A. sativa. Applications of the concept of defining morphological groups for phenotyping a large germplasm collection are demonstrated discussed.     

MINERALIZATION AND CORN RECOVERY OF 15NITROGEN FROM BLACK OATS RESIDUES TREATED WITH HERBICIDES

Nitrogen (N) mineralization from black oat residues (Avena strigosa), with or without previous application of herbicides, and its utilization by corn crop were investigated. The experiments were performed in a completely randomized setup, with three treatments and ten replicates. The treatments were: A) control - corn grown in soil with residues of black oats harvested without herbicide application; B) glyphosate - corn grown in soil with residues of glyphosate-desiccated black oat; and C) glufosinate - corn grown in soil with residues of black oat previously desiccated with glufosinate-ammonium. The remaining black oat residues on the soil surface were smaller in the control treatment than in glyphosate and glufosinate treatments. Black oat residues from the control treatment released 30% and 20% more carbon (C) and nitrogen (N), respectively, than from herbicide treatments. Microbial biomass carbon, total and mineral soil N arising from black oat residues were reduced by herbicide management. Black oat residues treated with glyphosate reduced corn total-N by 16%; however, dry mass yield was not affected by the treatments. Herbicide application on black oat reduced the total amount of residue-released nitrogen in the corn kernels, leaves and the whole plant. Net nitrogen mineralization from black oat residues is affected by the application of glyphosate or glufosinate-ammonium.     

Effects of Oat Grain Hydrothermal Treatments on Wheat-Oat Flour Dough Properties and Breadbaking Quality

Hydrothermal treatments, which are routine in oat processing, have profound effects on oat flour dough rheological properties. The influence of roasting and steam treatments of oat grain on dough mixing and breadbaking properties was investigated when hydrothermally treated oat flour was blended with wheat flour. Roasting of oat grain (105°C, 2 hr) resulted in oat flours that were highly detrimental to wheat flour dough mixing properties and breadbaking quality. Steaming (105°C, 20 min) or a combination of roasting and steaming of oat grain significantly improved the breadbaking potential of the oat flours. The addition of oat flours increased water absorption and mixing requirements of the wheat flour dough and also decreased bread loaf volume. However, at the 10% substitution level, steamed oat flours exhibited only a gluten dilution effect on bread loaf volume when wheat starch was used as a reference. Oat flour in the breadbaking system decreased the retrogradation rate of bread crumb starch. The results indicate that adequate hydrothermal treatments of oat grain are necessary for oat flour breadbaking applications. Steamed oat flours used at a 10% level retarded bread staling without adversely affecting the loaf volume.     

内蒙古阴山北麓旱农区马铃薯间作模式的生产力与水分利用

马铃薯是内蒙古阴山北麓的主要农作物之一,优化马铃薯种植模式,可以提高马铃薯产量,遏制土壤肥力退化,促进农业可持续发展。本研究于2009—2014年进行了6 a的大田小区定位试验,研究了马铃薯与苕子或莜麦间作对土地生产力及水分利用效果的影响。结果表明:马铃薯/苕子和马铃薯/莜麦2种间作模式具有较强且程度相当的间作产量优势,土地当量比分别为1.59~2.24和1.56~2.22。间作并不会显著增加或降低作物的耗水量,马铃薯、苕子和莜麦于不同种植年的耗水量有差异,最大降幅分别可达25.1%、23.7%和25.5%。间作可显著提高间作系统的水分利用效率,具有显著的水分利用优势(水分当量比分别为1.59~2.01和1.55~2.24),且主要体现在苕子和莜麦作物上。此外,间作体系的水分利用效果还与当年的降雨量关系密切。综合分析认为,马铃薯间作有利于整个间作系统农田生产力和水分利用效率的提高,且对苕子和莜麦的提升效果更佳。     

Effects of Different Lipase Inactivation Treatments on Physicochemical Properties of Naked Oat Globulins

Lipase inactivation is an essential treatment for oat processing, because of the negative effects of lipase on nutrient preservation and storage extension. The effects of different lipase inactivation treatments including hot air roasting, infrared roasting, normal‐pressure steaming, and high‐pressure steaming on the physicochemical properties of oat globulins were investigated. Results showed that normal‐pressure steaming had little effect on solubility of oat globulins; hot air roasting increased foaming capacity of oat globulins but did not change their foaming stability; and all the inactivation treatments increased the surface hydrophobicity and content of total sulfhydryls of oat globulin but decreased exposed sulfhydryl groups. In addition, oat globulin granules from the hot air roasting treatment were distributed more evenly in oat globulin powder compared with the control group. All treatments except normal‐pressure steaming changed the molecular weight of oat globulin subunits, which made the bands of 66,000 and 45,000 disappear from SDS‐PAGE. These results indicated that normal‐pressure steaming was ideal to maintain good solubility of oat globulins, and hot air roasting was ideal to maintain relatively good foaming properties. The treatments changed physicochemical properties of oat globulins by influencing protein aggregation and subunit composition that resulted in different content of sulfhydryl groups and surface hydrophobicity.     

In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines

The in vitro starch digestion rate and estimated glycemic index (GI) of oat flours and oat starches from typical and high β-glucan oat lines were evaluated along with the impact of heating on starch digestion. Flour from oat lines ('Jim', 'Paul', IA95, and N979 containing 4.0, 5.3, 7.4, and 7.7% β-glucan, respectively) was digested by pepsin and porcine pancreatin. To determine the impact of heating on starch digestion, oat slurries were prepared by mixing oat flour and water (1:8 ratio) and heating for 10 min prior to digestion. Viscosity, as measured on a Rapid Visco Analyzer, increased with increases in concentration and molecular weight of β-glucan. The in vitro starch digestion of oat flours and a control, white bread made from wheat flour, increased as the digestion time increased. Starch digestion of oat flour was slower than that of the control (p < 0.05). Heat treatment of oat-flour slurries increased the starch digestion from a range of 31-39% to a range of 52-64% measured after 180 min of in vitro digestion. There were no differences in starch digestibility among oat starches extracted from the different oat lines. The GI, estimated by starch hydrolysis of oat flours, ranged from 61 to 67, which increased to a range of 77-86 after heating. Oat-flour slurries prepared from IA95 and N979 lines with high β-glucan concentrations had lower GI values than did slurries made from Jim and Paul lines. Starch digestion was negatively correlated with β-glucan concentrations in heated oat-flour slurries (R(2) = 0.92). These results illustrate that the oat soluble fiber, β-glucan, slowed the rate of starch digestion. This finding will help to develop new food products with low GI by using oat β-glucan.