不同制粉方法对燕麦粉货架期的影响

为了解不同制粉方式对燕麦粉货架期的影响,以炒制燕麦粉、燕麦片粉、超微燕麦粉为研究对象,以脂肪酸值和丙二醛含量为评价指标,应用Arrhenius相关模型及热力学理论和统计学原理,比较了三种制粉方式生产的燕麦粉货架期。结果表明,三种燕麦粉的脂肪酸值和丙二醛含量均随贮藏时间延长呈上升趋势;50℃贮藏比40℃贮藏上升更明显,燕麦片粉上升的最快。燕麦粉发生氧化产生游离脂肪酸和丙二醛在40℃和50℃均遵循0级反应动力学,根据Arrhenius动力学模型和统计学原理,预测炒制燕麦粉、燕麦片粉、超微燕麦粉在常温(20℃)下的货架期分别为304d、140d、204d。     

燕麦粉对强筋面粉品质特性及其面包品质的影响

面包逐渐成为中国人营养早餐的选择,但面包中膳食纤维含量较低。燕麦是一种食疗兼备的特色杂粮作物,富含膳食纤维。为拓宽燕麦的应用范围、提高面包的营养价值,以优质强筋小麦品种藁优2018和燕麦粉为材料,研究了燕麦粉对小麦面粉面团流变学特性及淀粉糊化特性的影响,并进行了燕麦面包实验室制作和质构分析。结果表明,随着燕麦粉添加比例的增加,面团吸水率逐渐增加,面团稳定时间和粉质质量指数先减小后增加;面团拉伸能量、拉伸长度、拉伸阻力、最大拉伸阻力均逐渐减小。说明燕麦粉对面团拉伸特性各参数均有弱化作用。在藁优2018小麦面粉中添加10%的燕麦粉,既能保证面包的感官品质,又能满足面包营养最大化。     

淀粉老化调控对燕麦全粉挤压面条蒸煮品质的影响

燕麦粉不含面筋蛋白,使燕麦全粉面条煮熟后易浑汤、蒸煮损失率大,目前只能温水浸泡复水食用,是限制燕麦更广泛推广的难题之一。为了满足市场对燕麦全粉面条的需求,以利用二级挤压技术生产的燕麦全粉挤压面条为试材,对成型面条进行了调湿老化、蒸制老化及冷冻老化处理,比较了不同老化方式对燕麦全粉挤压面条蒸煮品质的影响。结果表明,调湿老化处理的面条蒸煮损失率最小(2.26%~3.34%),蒸制老化次之(4.19%~5.19%),冷冻老化最大(5.16%~7.97%)。不同老化处理的面条感官评分差异不显著,以调湿老化处理24h的面条感官评分最高(87.2分);调湿老化处理面条的淀粉相对结晶度(12.47%~16.10%)、热焓值(1.044 0~1.056 0J·g-1)及回生值(519.5~558.0cP)均最大,蒸制老化次之,冷冻老化最小。综合分析可知,对燕麦挤压面条进行淀粉老化处理,能够显著降低燕麦全粉挤压面条的蒸煮损失率,最优方式为调湿老化24h。     

在线凝胶渗透色谱-气相质谱法检测小麦粉中的50种农药残留

建立在线凝胶渗透色谱-气相质谱分析小麦粉中50种农药残留的方法。样品经乙腈超声提取,提取液经GPC-GCMS在线净化、分离和检测,方法的加标回收率为73.06%～119.9%,相对标准偏差为0.88%～11.02%。方法的检出限为0.000 3～0.009 mg/kg,该方法样品前处理简单、快速、灵敏度高、重现性好,能够满足农药多残留检测技术的要求。     

Quality Improvement in Oat

Abstract

Oats (Avena sauva L.) are a nutritious, high protein grain crop with important food, feed and value-added applications. For commercial purposes, oat quality is frequently expressed as a grade, based on test weight, foreign matter, and the physical appearance of the grain. More detailed quality analyses may include evaluations for percent groat, kernel size and uniformity, and groat composition. Compositional components of economic importance include protein, fat, β-glucan and antioxidant concentrations. Exact quality specification for quality requirements can vary widely among applications. Feed applications favor higher protein and fat concentrations, and lower fiber. Food applications favor lower fat concentrations, and higher β-glucan. Production of high quality oat grain is dependent on the planting of high quality seed with current local adaptation, sound cultural practices, and favorable weather conditions. It is particularly important that seed planted produce plants resistant to current races of pathogens. Disease infestation is a common source of quality loss. Whereas, unfavorable environmental conditions can frequently result in quality loss, breeders continue to strive for environmental stability of quality traits through genetic improvement of oats.     

Effects of Strobilanthes crispus Tea Aqueous Extracts on Glucose and Lipid Profile in Normal and Streptozotocin-Induced Hyperglycemic Rats

Strobilanthes crispus (Acanthaceae) has been used traditionally as antidiabetic, diuretic, antilytic, and laxative and has been proven scientifically to possess high antioxidant activity, anti-AIDS, and anticancer properties. It is commonly consumed in the form of herbal tea. The ethnopharmacological value of this plant, such as the development of nutraceutical S. crispus herbal tea (fermented and unfermented) and assessment of their antihyperglycemic properties were investigated. The antidiabetic properties of S. crispus fermented and unfermented tea was carried out in normal and streptozotocin-induced hyperglycaemic rats for 21 days. Glucose and lipid profile (total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol) were determined at day 0 (baseline), day 7, and day 21. The results showed that the hot water extract of both fermented and unfermented S. crispus tea reduced blood glucose in hyperglycaemic rats. S. crispus unfermented tea also reduced glucose level in normal rat. Both fermented and unfermented S. crispus tea also showed to improve lipid profile. Antioxidant and polyphenol content that present in the extracts might contribute to the antihyperglycemic and antilipidemic properties. Further study is needed to be carried out in pre-clinical and clinical environment to prove its efficacy in human.     

燕麦抗倒伏性研究进展

饲草燕麦是我国重要的优质饲草。倒伏是限制燕麦饲草高产、稳产和优质的主要原因之一。本文系统整理、分析了国内外相关文献，综述了倒伏对燕麦生产的影响。倒伏会降低燕麦营养物质积累量、籽粒产量、燕麦草饲用价值和贮藏品质。影响燕麦倒伏的因素主要包括燕麦形态特征、茎秆力学特性、木质素代谢等内在因素，以及自然条件、栽培措施等外界因素。目前评价燕麦倒伏性能的方法主要有田间观察法、人工模拟法、模型综合评价法等。通过关键性状筛选、品种培育及高产栽培措施优化等途径提高燕麦抗倒伏性能。     

收获期霉变与正常燕麦籽粒表面菌群差异分析

为探究秋季多雨条件下燕麦籽粒发生霉变的原因,采用宏基因组高通量测序技术对收获期燕麦霉变籽粒和正常籽粒表面菌群多样性进行了检测,分析霉变和正常燕麦籽粒表面菌群的差异。结果表明,霉变籽粒表面细菌和真菌的物种丰度和群落多样性均明显高于正常籽粒;从属水平看,霉变籽粒表面细菌主要为欧文氏菌属（Erwinia,20%）、假单胞菌属（Pseudomonas,15%）、克雷白氏杆菌属（Klebsiella,6%）、金黄杆菌属（Chryseobacterium,3.7%）、Ramlibacter（2.6%）、农杆菌属（Agrobacterium,1.9%）、短小杆菌属（Curtobacterium,1.6%）、类芽孢杆菌属（Paenibacillus,1.6%）和地杆菌属（Pedobacter,1.3%）;正常籽粒表面细菌主要为薄层菌属（Hymenobacter,2.1%）、欧文氏菌属（Erwinia,1.8%）和假单胞菌属（Pseudomonas,1.4%）。 霉变籽粒表面真菌主要为链格孢属（Alternaria,38.7%）、核腔菌属（Pyrenophora,25.2%）、赤霉菌属（Gibberella, 7.2%;Davidiella, 2.39%）;正常籽粒表面真菌主要为核腔菌属（Pyrenophora,21.7%）、链格孢属（Alternaria,7.6%）、Radulidium（7.4%）、Davidiella（3.9%）、赤霉菌属（Gibberella,1.24%）、隐球菌属（Cryptococcus,1.1%）。初步推测籽粒霉变可能是由链格孢菌Alternaria引起的。     

Lipids in Wheat Flour Streams

Lipids play an important role in determining the quality of wheat flour and its suitability for different bakery products. The lipid content and fatty acid composition in various flour streams showed a wide variation. The free lipid content varied from 0·1 to 1·9% (db) and bound lipid content from 0·2 to 2·1% (db) in different flour streams. The amount of bound lipid was more in reduction streams. The palmitic and linoleic acids were the predominant fatty acids present in free and bound lipids. These fatty acids were found to be higher in the «III» «Break coarse», «IV» «Break filter», «III» «Break fine», «1st» and «4th» «middling». The studies showed that the reduction passage flours had more of bound lipids indicating the presence of polar lipids.     

燕麦种质资源生物学性状的遗传多样性

为给燕麦种质资源的开发利用提供依据,根据燕麦的11个生物学性状表现,对国内外71份燕麦种质资源的遗传多样性进行了分析评价.结果表明,各生物学性状的遗传多样性指数都较大,具有丰富的遗传多样性;多样性最高的是单株粒重,其次是千粒重和株高;变异系数最大的性状也是单株粒重,其次是主穗粒重和主穗小穗数.根据品种(系)间各性状的遗传差异,对供试资源进行聚类分析,71份燕麦材料在距离系数为5.6时可被划分为5类,其中41份皮燕麦资源被分为2类,30份裸燕麦资源被分为3类.     

燕麦种质资源醇溶蛋白遗传多样性研究

为了给燕麦种质资源的收集、保护以及利用提供信息,采用酸性聚丙烯酰胺凝胶电泳(A-PAGE)对74份燕麦种质资源进行了醇溶蛋白遗传多样性分析.结果表明,供试燕麦醇溶蛋白位点存在丰富的等位变异,共检测到73种燕麦醇溶蛋白图谱.其醇溶蛋白带纹遗传相似系数为0.1667～1.000,平均遗传相似系数为0.4964.共分离出19种迁移率不同的醇溶蛋白带纹,醇溶蛋白的带纹多态性为100%.等位基因平均遗传多样性指数为0.5229,表明供试燕麦种质醇溶蛋白变异丰富,存在广泛的遗传多样性.基于燕麦醇溶蛋白聚类分析将74份材料分为6类,部分供试材料分类结果与其地理来源有关.     

Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).     

燕麦籽粒挤压工艺的优化

为了提高燕麦加工的工业化程度和产品质量,利用双螺杆挤压机对燕麦籽粒进行了挤压加工,结合响应面设计建立了辅料添加量、蒸煮时间及螺杆转速与产品特性之间的回归模型;测定了燕麦籽粒挤压产品的膨化率、表面积、色泽、质构、感官总分、脂肪及蛋白质含量等指标,通过因子分析法得到综合评分,结合响应面分析得到燕麦籽粒挤压加工的最优工艺参数。结果表明,燕麦籽粒的脂肪含量与其挤压产品的品质成反比;浸泡结合蒸煮处理可以有效提高原料含水量,进而提高挤压产品质量;综合评分影响因素为淀粉添加量＞螺杆转速＞蒸煮时间;燕麦籽粒挤压工艺最优参数为螺杆转速300 r·min^-1,蒸煮时间5 min,添加淀粉量20%。     

Effects of Flour Particle Size on the Textural Properties of Flour Tortillas

Three wheat flours, hard red winter (HRW), hard white winter (HWW) and soft red winter (SRW), were fractionated by sieving into four different particle size fractions, <38, 38–53, 53–75, and >75 μm. The medium fractions, 38–53 and 53–75 μm, of the HRW and HWW wheat had higher protein contents than the finest and coarsest fractions. The finest fractions had the highest levels of damaged starch. Tortillas made from the medium fractions of HRW and HWW, especially the 53–75 μm fraction, had longer rupture distance and better foldability. The finest fraction yielded tortillas with shorter rupture distance and worse foldability. Fractionation by flour particle size slightly affected protein composition of the flour. Size exclusion-high performance liquid chromatography (SE-HPLC) analyses showed that the compositions of SRW wheat proteins were significantly different from those of HRW and HWW wheat proteins. SRW had more low molecular weight (LMW) and less high molecular weight (HMW) protein than HRW and HWW had. The <38 μm fractions of HRW and HWW had more LMW proteins than other fractions. The amount of LMW proteins of flours correlated negatively with the rupture distance and foldability of tortillas. Particle size of the flours was the major factor affecting the tortilla texture.     

燕麦光周期不敏感基因的分子标记

为了寻找燕麦光周期不敏感基因的分子标记,本研究采用SSR及AFLP标记对来自加拿大和中国的22份燕麦材料进行了DNA指纹分析及光周期不敏感基因的分子标记研究。结果表明,所选6对燕麦SSR引物中有3对扩增出多态性高的条带,通过带型分析可以将所研究的多数燕麦品种区分开,所选的10对大麦SSR引物和4对小麦SSR引物在22个燕麦品种中多态性不高,不能将不同燕麦品种区分开来。同时利用AFLP标记对其中5个不同熟期的燕麦材料进行了分析,64对AFLP引物组合经选扩共获得18 240个条带,平均57条/引物组合。统计分析AFLP图谱,获得品种特异条带20条,可将各燕麦品种区分开。此外获得光周期不敏感燕麦品种特异条带2条,可作为燕麦光周期不敏感基因的相关分子标记。     

我国燕麦生产现状及发展对策

概述了燕麦在我国农业中,作为一种新兴的特色作物所处的地位及其发展现状,并对今后我国燕麦的生产发展提出了对策及建议。     

小麦面粉白度研究进展

本文综述了小麦面粉白度的变异范围、影响小麦面粉白度的遗传因素和非遗传因素、小麦面粉白度的测定及表示方法、研究小麦面粉白度的意义以及面粉白度与食品品质的关系 ,提出了小麦面粉白度改良的研究重点即加强遗传规律的研究、以白度为指标的种质资源的筛选、收集和保存、以白度为主要品质指标的品种布局的区域化和优质栽培的研究 ,同时在注意白度品质时要兼顾其它品质性状。并区别了白度、颜色和色泽 3个不同的概念     

燕麦谷物酒精发酵饮料的研制

以燕麦为主要原料,采用糖化菌和啤酒酵母菌对其进行发酵,酿造成低酒精谷物发酵饮料,通过单因素试验和正交试验对发酵条件进行了优化。结果表明,燕麦酒精发酵饮料的最佳发酵条件为：燕麦经根霉Q30328℃发酵一定时间后,42℃保温糖化24 h,再添加原料量体积的1.5%啤酒酵母,在28℃下发酵48 h,经勾调、均质、分装、杀菌得成品。     

糯小麦与酿酒谷物黏度特性的比较

为明确糯小麦与其他酿酒谷物糊化特性的差异,为糯小麦在白酒酿造中的应用提供参考依据,比较分析了CD糯麦-2、普通小麦、糯米、高粱和玉米籽粒的淀粉RVA黏度特性。结果表明,不同作物的糊化特性有很大的差异,高梁的峰值黏度最高,糯小麦次之,玉米最低,普通小麦比糯米高,但二者差异较小;到达峰值黏度的时间为5.2~11.2 min,其中糯米糊化最快,糯小麦与糯米接近,比普通小麦快近2 min,普通小麦与高粱相近,玉米最慢;到达峰值黏度的温度为67.2~92.2℃,其中糯小麦和糯米低,分别为70.3℃和67.2℃,普通小麦和高粱分别为84.6℃和83.1℃,玉米则高达92.2℃,糯小麦比普通小麦低约14.3℃。糯小麦配粉能改变谷物的黏度特性,对糊化温度和糊化时间的影响小于对峰值黏度的影响,从不同作物考虑,糯小麦配粉对糯米的黏度特性影响相对较小。结果显示,糯小麦像糯米一样直链淀粉含量极低,其淀粉易糊化,糊化温度低,耗能少;向其他谷物中添加糯小麦可改变其淀粉黏度特性;糯小麦具有代替其他谷物酿造新型风味白酒的潜在优势。     

西部地区发展燕麦产业的思考与建议

简要介绍了燕麦起源及营养价值;国内外发展状况及我国西部地区种植推广范围和产业化发展中存在的问题;提出了发展西部地区燕麦产业的思路：通过引种筛选和自育相结合的技术手段,选育出各种燕麦专用型品种,按照不同生态区域类型的自然条件和特点,大力发展规模化、标准化生产基地;创建加工龙头企业;通过种植各种专用型燕麦品种达到退耕还草、保护生态环境、调整产业结构的目的,通过发展养殖业、产品加工业,增加农民收入,促使西部地区的社会、经济、生态效益三方面协调发展。