微量元素对大豆种子发芽及其保护酶表达的影响

在砂培条件下,研究了6种微量元素对大豆种子发芽及其幼苗保护酶的影响.结果表明:在适宜的浓度范围内,6种不同的处理均能提高大豆种子的发芽率、主根长度和侧根数量,其作用大小顺序分别是:Mo>Cu、B>Zn>Fe、Mn;B>Zn>Cu、Mo>Fe>Mn,和Fe>Mo>Cu、B>Zn、Mn;B和Mo处理对大豆胚轴伸长和Mo、F...     

Effect of germination and subsequent oven-drying on folate content in different wheat and rye cultivars

Cereals are recognised as an important food source of folate, and germinated cereals are reported to contain even more folate. This study examined the effects of germination and oven-drying on folate content in different wheat and rye cultivars. The native folate content in four wheat cultivars ranged from 23 to 33 μg/100 g dry matter (DM) and that in six rye cultivars from 31 to 39 μg/100 g DM. Mean folate content in rye was 25% higher than in wheat. Germination of both cereals resulted in a 4- to 6-fold increase in folate content, depending on cultivar and duration of germination. The highest folate content in both cereals was found after 96 h of germination and was 181 μg/100 g DM for cv. Kaskelott (rye) and 155 μg/100 g DM for cv. Kosack (wheat). Germination increased the amount of 5-CH₃–H₄folate in both cereals from 45 to 75%. Oven-drying of germinated wheat grains (for 48 and 72 h) at 50 °C did not affect the folate content. In conclusion, germination increases the folate content in wheat and rye cultivars, while subsequent oven-drying does not affect the folate content. Germination can therefore be recommended for producing bakery ingredients with increased folate content.     

Effect of additives on flavonoids, d-chiro-Inositol and trypsin inhibitor during the germination of tartary buckwheat seeds

In this study, we evaluated tartary buckwheat during germination to provide an effective process that can lead to a rapid accumulation of both the total flavonoids and d-chiro-Inositol (DCI), as well as the elimination of trypsin inhibitor activity. At different concentrations of Al³⁺, Cu²⁺, and Zn²⁺, we found significant differences of the total flavonoids and DCI accumulation, and we observed changes in phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), and α-Galactosidase (α-Gal) activities in germinated tartary buckwheat (p < 0.05). Correlation analysis between these enzymes (PAL, CHI and α-Gal) activities and the total flavonoids and DCI contents revealed a significant correlation in germinated tartary buckwheat. The maximum accumulation of the total flavonoids and DCI were 1315.52 mg/100 g DW and 60.46 mg/g DW with the addition of Al³⁺, 1315.41 and 63.59 with the addition of Cu²⁺, and 1189.42 and 53.10 with the addition of Zn²⁺. In these metal-treated samples, both total flavonoids and DCI were significantly higher than in the control (p < 0.05). Moreover, the metallic additives at the optimum concentration had no influence on total protein content, whereas a lower trypsin inhibitor activity was observed in correlation with higher protein digestibility.     

Changes in the carbohydrates and nitrogenous components during germination of proso millet,Panicum miliaceum

Since germination has been found to increase the nutritive qualities of grains, proso millet, a minor millet, was allowed to germinate for 1–7 days and analysed for protein fractions, free amino acids, lysine, tryptophan, methionine, non-protein nitrogen, starch, and sugars. Overnight soaking and germination up to 7 days significantly increased the free amino acids and total sugars while the content of dry weight and starch decreased. Increases in albumin and globulin and large decreases in prolamin accompanied sprouting. The percent protein in germinated grains was higher than in the initial grain as a result of dry matter loss during germination. Further, there was an increase in lysine, tryptophan and non-protein nitrogen contents during germination. No change was noticed in methionine content.     

Changes in oil,sugars and nitrogenous components during germination of sunflower seeds,Helianthus annuus

Since germination has been found to improve the nutritional quality of grains, sunflower seeds Helianthus annuus were germinated for up to five days, and the cotyledons were analyzed for oil, sugar, free amino acid, non-protein nitrogen, lysine, tryptophan and methionine contents. Protein was fractionated. Soaking and germination increased the non-protein nitrogen, total free amino acid, lysine and tryptophan contents. Protein content and dry weight decreased. The oil content decreased significantly after 72 hours of germination. The reducing sugars increased gradually until day five of germination.The saline soluble albumin and globulin fractions decreased while the glutelin content increased during germination. No changes were noticed in the prolamin and methionine contents.     

Effect of milling,pasta making and cooking on minerals in durum wheat

The effect of technological processing on the contents of eight minerals – i.e., calcium, copper, iron, magnesium, phosphorous, potassium, selenium, and zinc – was investigated in pasta making. Milling of durum wheat as well as pasta making were carried out in a pilot plant by using three different grain samples. Pasta samples purchased on the market were also surveyed to gain information on the mineral content of commercial products. The effect of cooking was also investigated in order to determine the retention of the selected elements in the final ‘ready-to-eat’ product. Analyte concentrations in whole grains, semolina, pasta and cooked pasta were determined by inductively coupled plasma-mass spectrometry.     

萌发期大豆总蛋白提取及双向电泳体系的优化

蛋白质样品的制备和双向电泳条件是蛋白组学研究中很关键同时也是很棘手的问题。本文比较了TCA/丙酮法、酚抽提、苯酚/SDS法3种不同的蛋白提取方法,并对双向电泳的一些条件进行了优化,建立了适合萌发期大豆总蛋白的双向电泳体系,即采用17cm、p H4-7的IPG胶条,凝胶浓度为12%,蛋白质上样量为0.2mg。IEF程序为:250V 1h,500V 1h,3 000V 3h,8 000V 1h,10 000V 1h,10 000V 60 000Vh。本研究为萌发期大豆的蛋白组学研究提供了实验方法。     

Protein,amino acids and some major and trace elements in Thai and Norwegian mushrooms

Six edible Thai mushroom species were analysed for protein, in vitro protein digestibility, amino acids and major and trace elements. The results for protein and amino acids were discussed relative to the contents in Thai rice. The contents of mineral elements showed great variation, in agreement with literature data. Two samples (Hunukao and Hom) were rich in calcium and one (Phang) was rich in iron and copper. For comparison results for samples of edible mushrooms obtained in Norway were included.     

Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp. monococcum)

Trace elements (Zn, Fe, Cu and Mn) and minerals (Ca, Mg, P and K) concentrations were determined in whole meal flour of five einkorn accessions and one bread wheat cultivar, cropped in four different locations for two years. The major factors influencing mineral levels were year and genotype, as well as their interaction. Einkorn varieties exhibited higher Zn (7.18 ± 0.76 mg/100 g DM), Fe (5.23 ± 0.47), Mn (4.65 ± 0.23), Cu (0.90 ± 0.08), Mg (151.2 ± 9.00) and P (541.1 ± 35.37) concentration than bread wheat. Mg concentration correlated positively with that of other bivalent cations (Zn and Ca). The relevant amount of trace elements consistently found in einkorn further confirms the potential of this cereal in human nutrition, either by direct consumption or by introgression of superior alleles into enhanced polyploid wheat cultivars.     

The presence and inactivation of trypsin inhibitors,tannins, lectins and amylase inhibitors in legume seeds during germination. A review

During the germination of legume seeds, enzymes become active in order to degrade starch, storage-protein and proteinaceous antinutritional factors. The degradation of storage-protein is necessary to make peptides and amino acids available in order to stimulate seed growth and early plant growth. Proteinaceous antinutritional factors such as amylase inhibitors, lectins and trypsin inhibitors are present in legume seeds and protect them against predators. However, during germination, they degrade to a lower level by the action of several enzymes. The effect of germination on the content and activity of amylase inhibitors, lectins, tannins and trypsin inhibitors is discussed.     

Elaboration of amylase activity and changes in paste viscosity of some common Indian legumes during germination

The effect of germination upto 120 hours on malting loss, amylase activity and viscosity of nine common Indian legumes was investigated. The amylase activity increased on progressive germination in all legumes, the increase being particularly high for green gram, horse gram, moth bean and black gram. Malted samples had lower cooked paste viscosity than native ones. Samples with high amylase activity exhibited proportionately lower viscosity. Maximum reduction in viscosity was observed in green gram, followed by moth bean, horse gram, black gram and cowpea within 48 hours of germination. Malting losses ranged between 12 to 27 percent over a period of 48 hours in all legumes. Germination beyond 48 hours resulted in considerably higher malting losses without much effect on viscosity.     

Production of African bread-fruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality

Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties ofsoybean and African breadfruit seed based food formulations.Four products consisting of germinated-fermented soy-breadfruitseeds (GFSB), nongerminated-fermented soy-bread-fruit seeds(NGFSB), germinated-nonfermented soy-breadfruit seeds (GNFSB)and nongerminated-nonfermented soy-breadfruit seeds (NGNFSB)were prepared. Phytic acid contents, in vitro protein digestibilities, protein efficiency ratios (PER), net proteinratios (NPR), flavor, appearance and overall acceptabilitywere evaluated. Germination followed by natural lactic fermentation significantly (p < 0.05) reduced the phytic acid by a factor of 11.6 in NGNFSB compared to reductionfactors of 2.1 and 1.5 in GNFSB and NGFSB, respectively.The in vitro protein digestibility (%), PER and NPR valuesof 73.4, 2.46 and 3.62 for GFSB; 71.1, 2.35 and 3.46 for NGFSB;68.7, 2.16 and 3.41 for GNFSB were significantly (p < 0.05)higher than the 64.7, 1.82 and 2.11 for NGNFSB. The meansensory scores were 5.26–5.67 for GNFSB, 4.66–4.94 forNGNFSB, 4.33–4.80 for GFSB and 4.27–4.34 for NGFSB on a7-point rating scale.     

In vitro starch digestibility and predicted glycaemic indexes of buckwheat,oat, quinoa,sorghum, teff and commercial gluten-free bread

The in vitro starch digestibility of five gluten-free breads (from buckwheat, oat, quinoa, sorghum or teff flour) was analysed using a multi-enzyme dialysis system. Hydrolysis indexes (HI) and predicted glycaemic indexes (pGI) were calculated from the area under the curve (AUC; g RSR/100g TAC*min) of reducing sugars released (RSR), and related to that of white wheat bread. Total available carbohydrates (TAC; mg/4 g bread “as eaten”) were highest in sorghum (1634 mg) and oat bread (1384 mg). The AUC was highest for quinoa (3260 g RSR), followed by buckwheat (2377 g RSR) and teff bread (2026 g RSR). Quinoa bread showed highest predicted GI (95). GIs of buckwheat (GI 80), teff (74), sorghum (72) and oat (71) breads were significantly lower. Significantly higher gelatinization temperatures in teff (71 °C) and sorghum flour (69 °C) as determined by differential scanning calorimetry (DSC) correlated with lower pGIs (74 and 72). Larger granule diameters in oat (3–10 μm) and sorghum (6–18 μm) in comparison to quinoa (1.3 μm) and buckwheat flour (3–7 μm) as assessed with scanning electron microscopy resulted in lower specific surface area of starch granules. The data is in agreement with predictions that smaller starch granules result in a higher GI.     

外源抗坏血酸对圣女果采后生理和抗氧化活性的影响

以圣女果为试材,研究不同抗坏血酸浓度处理对果实保鲜效果的影响,以及采用50 mmol/L的抗坏血酸溶液浸泡果实30 min并在15℃下贮藏,研究抗坏血酸处理对果实生理及抗氧化活性的影响。结果表明:50 mmol/L的抗坏血酸处理效果最好。50 mmol/L抗坏血酸处理有效延缓了圣女果果实硬度的下降和可溶性固形物含量的上升,推迟其成熟衰老进程;抗坏血酸处理还能抑制果实相对电导率的快速升高,提高了果实贮藏后期SOD、POD的活性,抑制果实可溶性蛋白质和维生素C含量的下降;同时,抗坏血酸处理也抑制了果实中PPO活性的升高。相关性分析结果表明,抗坏血酸处理果实的相对电导率与SOD活性、PPO活性及Vc含量密切相关。外源抗坏血酸能有效地抑制采后圣女果的成熟衰老进程,有较好地保鲜效果。     

盐胁迫对不同基因型紫苏种子萌发、幼苗生长 和生理特征的影响

本文对苏引1、紫野7和紫野10三个不同基因型紫苏在不同浓度（0,50, 100, 150, 200,250mmol/L）盐胁迫下种子萌发、幼苗生长、根系活力、丙二醛及可溶性糖含量、过氧化物酶活性等进行了研究。结果表明：种子发芽率、发芽势、种子活力指数等发芽指标均随盐浓度增加而降低。不同盐浓度胁迫下幼苗培养3周后,随盐浓度增加,幼苗株高、幼苗活力指数、存活率、鲜重、干重和根系活力降低,MDA和可溶性糖增加,POD呈先增加后降低的趋势。三个紫苏品种在种子发芽、幼苗生长和生理变化上均表现出不同的耐盐能力,苏引1 耐盐能力最强,紫野7居中,紫野10对盐胁迫最敏感。     

Chemical,nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour

Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac patients use have been studied. The results suggested the following conclusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first limiting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acids than the wheat flour; the buckwheat flour is superior to the wheat flour regarding iron, copper, and magnesium minerals; the buckwheat flour does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.     

农产品及产地环境中微量元素检测研究进展

农产品及产地环境中微量元素高效、准确检测是农产品政府监管、保障消费安全、促进粮油产业高质量发展的重要手段。本文评述了近几年农产品及产地环境中微量元素的检测技术,比较分析了光谱、质谱、色谱和电化学等方法的原理和特点,及其在微量元素检测实际应用中的优缺点,以期为农产品及产地环境中微量元素检测技术研究提供参考,为粮油产业高质量发展与农产品质量安全提供技术支撑。     

Evaluation of mineral elements and ascorbic acid contents in fruits of some wild plants

The fruits of some wild plants were examined for their contents of mineral elements and ascorbic acid.High levels of ascorbic acid were found in fruits ofSclerocarya birrea (403.3 mg/100 g) andAdansonia digitata (337 mg/100 g). In nine of the fruits examined, the mineral contents (Ca, P) were comparable with average values found in common fruits. The iron contents were however 2–5 times higher than the values for common fruits.     

In vitro starch digestibility and predicted glycaemic indexes of buckwheat,oat, quinoa,sorghum, teff and commercial gluten-free bread

The in vitro starch digestibility of five gluten-free breads (from buckwheat, oat, quinoa, sorghum or teff flour) was analysed using a multi-enzyme dialysis system. Hydrolysis indexes (HI) and predicted glycaemic indexes (pGI) were calculated from the area under the curve (AUC; g RSR/100g TAC*min) of reducing sugars released (RSR), and related to that of white wheat bread. Total available carbohydrates (TAC; mg/4 g bread “as eaten”) were highest in sorghum (1634 mg) and oat bread (1384 mg). The AUC was highest for quinoa (3260 g RSR), followed by buckwheat (2377 g RSR) and teff bread (2026 g RSR). Quinoa bread showed highest predicted GI (95). GIs of buckwheat (GI 80), teff (74), sorghum (72) and oat (71) breads were significantly lower. Significantly higher gelatinization temperatures in teff (71 °C) and sorghum flour (69 °C) as determined by differential scanning calorimetry (DSC) correlated with lower pGIs (74 and 72). Larger granule diameters in oat (3–10 μm) and sorghum (6–18 μm) in comparison to quinoa (1.3 μm) and buckwheat flour (3–7 μm) as assessed with scanning electron microscopy resulted in lower specific surface area of starch granules. The data is in agreement with predictions that smaller starch granules result in a higher GI.     

Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing

A field experiment and two oxidation experiments in the laboratory were carried out. The content of the major anthocyanins, cyanidin-3-glucoside (Cy-3-G) and cyanidin-3-sambubioside (Cy-3-Sa), in the fresh fruits from the 13 cultivars were from 361 to 1266 and from 269 to 656 mg/100 g, respectively. The two minor anthocyanins, cyanidin-3-sambu-bioside-5-glucoside (Cy-3-Sa-5-G) and cyanidin-3,5-diglucoside (Cy-3.5-dG), occurred in concentrations between 5 and 47 mg/100 g. The content of ascorbic acid and quercetin in the fresh fruits of the cultivars varied from 6 to 25, and from 29 to 60 mg/100 g, respectively. Purging of the elderberry juice with N2 and/or addition of ascorbic acid reduced the oxidative degradation rate of the two major anthocyanins and quercetin. Ascorbic acid protected the anthocyanins, but not quercetin from oxidative degradation. Mixing of fruits with air during processing and even a low content of oxygen in the juice before tapping must be avoided by appropriate steps during processing. Improvement of the nutritional value of the elderberry juice and increased protection of anthocyanins against oxidative degradation may potentially be obtained by selection of cultivars with a high content of ascorbic acid.