Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products

Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of cake meal lowered the specific volume and sensory properties, but improved the fresh weight, water holding capacity and protein content of the products. The products containing 10% peanut cake meal were found to be acceptable.     

Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality

The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.55, 5.68, 7.56 and 3.90 percent and they decrease after processing except ash, which increased slightly. It contains better quality protein having only 3 percent zein and 47 percent albumin. Its amino acids like lysine and tryptophan and biological value (BV) were higher than that of whole maize grain, and was comparable with that of the amino acid requirement of preschool children and casein diets both. Its digestible energy (DE) was lower compared with whole maize grain as well as the casein diets. After processing albumin, globulin and zein decreased whereas glutelin and the residual fraction increased. Not much differences were observed in chemical composition and different amino acids, in vitro protein digestibility (IVPD), true digestibility (TD), BV and DE improved after processing.     

Characterization of Chilean hazel nut sweet cookies

A series of studies were carried out to test the effect of the incorporation of Chilean hazel nut flour in sweet cookies at the levels of 0%, 5%, 10%, 15% and 20%. The proximate chemical analysis of the different flour mixtures showed a regular increase from 7.2 to 12.2%, 14.5% to 18.8% and 1% to 2.2%, respectively, decreasing at the same time with the percentages of water and carbohydrates. Chemical amino acid scores of leucine and threonine in wheat flour improved with the incorporation of Chilean hazel nut flour. The farinographic evaluation made to the different blends showed several changes occurred with the incorporation of Chilean hazel nut flour to wheat flour. These included increase in water absorption, decrease in dough developing time and weakening of the dough. Sensory characteristics such as appearance, texture, flavor and also acceptability improved with the incorporation of Chilean hazel nut flour into the cookie formulaes.     

花生野生种在花生抗病中的利用

花生是世界上重要的油料作物之一。与栽培种相比,花生野生种具有较高的遗传多样性,能够适应一系列复杂环境,是抵抗生物胁迫和非生物胁迫的重要基因来源。多项研究表明,花生野生种对根结线虫病、晚斑病和锈病具有较高抗性。本文综述了野生花生的种类以及花生栽培种起源种相关研究进展,总结了野生花生对花生病害的抗性以及在育种中的应用。结合花生基因组学最新研究,展望了花生野生资源的利用前景。     

Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies

The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed to explore the effects of storage time (0–6 months), at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature, packaging condition (packed and unpacked samples), and cookie surface position on the level of water activity (a_w), hydroxymethylfurfural content, peak force, and colour parameters (L*, a*, b*, h*, C*, ΔE*). The chemical characteristics of cookies were influenced by temperature, while the colour properties were mostly influenced by the position of the sample surface. The firmness was affected upon the synergy effect of temperature and packaging condition. The performance of the developed SOP models was to investigate the effect of storage conditions on the observed parameters, which showed a good fit to the experimental (r² > 0.8). The obtained results demonstrated that the developed empirical models gave an appropriate fit to experimental data and predicted the physicochemical properties at a satisfactory level, and that they could be successfully implemented to cookie stability assessment.     

花生蛋白粉的制取及在食品工业中的应用

研究了低温脱脂花生蛋白粉的生产工艺，并对产品的功能性及营养成分进行测定。结果表明，低温脱脂花生蛋白粉的水溶性蛋白含量、氮的可溶性指数高于其他脱脂方法的花生蛋白粉；脱脂花生蛋白粉的起泡性、吸油性、泡沫稳定性优于大豆蛋白粉，蛋白质、脂肪、含硫氨基酸含量高于大豆蛋白粉，但赖氨酸偏低。花生蛋白粉可用于肉类制品、谷物焙烤制品、饮料、冷食以及副食品、调味品和休闲食品。     

Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan

Four high yielding imported and one local peanut cultivar, grown under local soil and climatic conditions, were compared for their chemical composition and nutritional quality. The local cultivar Kurram contained the maximum protein (28.3%) and the imported cultivar No. 45 contained the maximum oil content (49.5%). K, Mg, P, Fe, Zn, Cu and Mn were present in nutritionally significant and comparable amounts in all the cultivars. Lysine was the first limiting amino acid in all the cultivars. The chemical scores and net protein utilization (operative) values were higher for the imported than local cultivar while net dietary protein calories percent (NDP Cal%) values showed only minor variations among the five cultivars. Significant differences (P<0.05) were observed for protein, oil, Na, K, Ca, P and Zn contents of all the cultivars. Roasting (150°C, 1/2 h) decreased the lysine, threonine, methionine, cystine, arginine, tryptophan and tyrosine contents but increased the protein, oil, ash, fiber, mineral elements (except Na and C1), aspartic acid, serine, glutamic acid, proline and phenylalanine contents.     

微生物发酵在菜籽饼粕饲用品质改良中的应用研究进展

随着畜牧业的快速发展、优质饲料原料的严重不足以及国际进口贸易形势的日益紧张,开发非常规饲料资源的需求愈发迫切。菜籽饼粕是我国第一大油料作物油菜的加工副产物,饲用价值不高严重制约了在饲料工业中的应用。微生物发酵技术具有改良菜籽饼粕品质和提高畜禽生产性能的优势。本文综述了微生物发酵改良菜籽饼粕饲用价值的机理、影响因素以及微生物发酵菜籽饼粕饲料在畜禽生产中的应用,讨论了目前微生物发酵菜籽饼粕生产中存在的问题,展望了未来微生物发酵菜籽饼粕饲料的发展方向。     

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

Wheat and oat bran-based fat replacers in the form of gels were used for partial replacement of fat (30–50%) in a cookie formulation. Dough rheological properties, physical (cookie dimension, weight loss, moisture content and water activity), textural (hardness and fracturability), colour and sensory parameters were evaluated to characterize full-fat and fat-reduced cookies. Based on the obtained results it was concluded that the fat reduction in cookie formulation at the level of 30% maintained sensory properties of the full-fat cookies. Therefore, this level of fat replacement was chosen for further analysis: 30% WBG (wheat bran gel-containing cookies) and 30% OBG (oat bran gel-containing cookies) were examined in terms of nutritional and functional properties. It was revealed that fat replacement using bran gels at the level of 30% resulted in the fat-reduced added-value cookies in terms of dietary fibre, minerals and phenolics. 30% WBG cookies possessed higher dietary fibre, mineral and phenolic content in comparison to 30% OBG and the full-fat cookies.     

花生网斑病原菌孢子差异及其致病力分析

花生网斑病（peanut web blotch），由花生亚隔孢壳菌（Didymella arachidicola）引起，病原菌又称花生茎点霉（Phoma arachidicola）或派伦霉（Peyronella arachidicola），在我国南北的各大花生产区均有发生，已成为生产上严重的叶部病害。为筛选产孢效率高、致病力强的菌株，研究病原菌进化机制和环境适应性，从来自不同地区的花生网斑病叶片样本中分离病原菌菌株，研究分生孢子及致病力差异。结果表明，18个菌株中YY187的产孢时间最短，22℃黑暗条件下燕麦琼脂培养基培养7 d即可产孢；菌株YY187和NY206产生的分生孢子器数量显著多于其它菌株；采用孢子悬浮液接种花生叶片，供试所有菌株均可造成叶片发病，其中菌株LY128和YY187在供试18个菌株中致病力相对较强。因此，综合评价产孢效率更高、致病力更强的本地菌株YY187适合作为花生抗网斑病研究的材料。     

氮肥后移对花生氮代谢相关酶活性、氮素利用效率及产量的影响

本研究以农花5号为试材,在施氮肥总量一致的条件下,设3个不同施用时期处理：基施氮肥135 kg·hm^-2(T1)、基施氮肥67.5 kg·hm^-2+苗期追肥67.5 kg·hm^-2(T2)、基施氮肥45 kg·hm^-2+苗期和开花下针期分别追肥45 kg·hm^-2(T3)、以不施氮肥CK为对照,研究氮肥后移对花生叶片氮代谢相关酶活性、氮素积累量与利用效率、产量及其构成因素的影响。试验结果表明,不同施氮时期处理下,氮代谢相关酶活性和氮素积累量的变化趋势大致相同,但活性和含量的高低因施氮时期的不同发生变化。T3处理能显著提高花生生育后期叶片的硝酸还原酶、谷氨酰胺合成酶和谷氨酸脱氢酶的活性;花生生育后期植株总氮素积累量、根系和荚果氮素积累量以T3处理最高,但各施肥处理间差异不显著;氮肥农学利用率和氮肥偏生产力亦以T3处理最高,且差异达到显著水平(P<0.05);T3处理产量最高,为5361.11 kg·hm^-2,比CK、T1和T2处理分别增产20.79%、...     

花生品系对白绢病的抗性评价及产量损失研究

选取中国农业科学院油料作物研究所培育的10个花生新品系,通过自然发病和人工接种两种方法进行了白绢病抗性鉴定和产量损失研究。结果表明,在自然发病条件下,10个新品系由白绢病造成的枯萎率为11. 0%~50. 0%,其中7个品系白绢病枯萎率低于30. 0%;白绢病枯萎率与花生荚果产量呈显著负相关(r=-0. 73,P <0. 05)。在田间人工接种条件下,接种2周后,10个品系导致的植株枯萎率为66. 1%~94. 0%,收获前的白绢病枯萎率为66. 1%~97. 4%,均为感病品系;白绢病导致的植株枯萎率与花生荚果产量的相关系数为-0. 85(P <0.05)。产量损失试验表明,在人工接种条件下,所有品系产量损失均超过91. 7%,严重者几乎绝产。综合田间自然发病和人工接种鉴定,获得一份耐病品系16-A13440。     

生育后期干旱胁迫与施氮量对花生产量及氮素吸收利用的影响

为明确生育后期水分胁迫下施氮对花生产量、氮素吸收及氮肥利用效率的影响,以花育25号为材料,采用双因素试验设计,通过防雨棚土柱试验研究了不同水氮处理对花生氮素吸收、分配、产量及氮肥利用率的影响。在荚果充实期设置水分条件分别为充足灌水(W 0)、轻度干旱胁迫(W 1)和中度干旱胁迫(W 2),设置5个施氮(N)水平,即0kg·hm^-2(N0)、45kg·hm^-2(N1)、90kg·hm^-2(N2)、135kg·hm^-2(N3)和180kg·hm^-2(N4)。结果表明,W1N2处理下花生经济产量、全株生物量、籽仁和全株氮素积累量均达最大值。与其它氮肥处理相比,同一水分条件下适量施氮(N 2)处理增加花生产量,提高收获指数。花生各器官中来自于15N原子标记的肥料中的15N原子百分比随施氮量的增加而显著增加,但增加幅度不同。正常供水和轻度干旱胁迫条件下花生植株氮肥利用率随施氮量的增加先增加后降低,而中度干旱胁迫下氮肥利用率随施氮量的增加而降低。本试验条件下,W1N2处理(轻度干旱胁迫和施氮90 kg·hm^-2)处理下花生干物质与氮素积累量适宜,氮素向生殖器官分配比例和氮肥利用率较高。     

南方新育成花生品种产量与性状表现

为筛选适宜福建省种植的花生新品种,对从南方花生区引进的9个新育成的品种（泉花6号、泉花8号、龙花163、龙花243、莆花1号、粤油93、粤油45、桂油21和泉花7号）进行比较试验。结果表明,品种间荚果差异不显著,均适宜福建花生区种植。但各品种主要性状存在差异,可根据主要性状以及当地条件因地制宜加以利用。     

固体发酵技术在油料饼粕合成高附加值微生物代谢产物中的研究进展

随着加工技术的快速发展,油料饼粕简单直接的低值化应用已经无法满足产业的需求,如何将其合理转化为高附加值产品是当前社会亟需解决的问题.固体发酵技术由于具有高效、节能、环保等优势而备受关注.近年来,越来越多的研究者针对油料饼粕的特性,利用高通量筛选、代谢工程和人工诱变等方法获得了大量能够有效利用油料饼粕的微生物,以合成高附...     

花生株型相关性状研究进展

株型对作物产量的形成具有重要作用，花生具有地上开花地下结果等区别于其他作物的特性，其株型构 成及其对产量的调控更复杂。地上开花地下结果的特性决定了基部开花多且集中的品种具有较高的单株生产力。 由于生态环境和栽培习惯等因素的差异，在不同国家和地区的生产中直立型、半匍匐型和匍匐型等不同类型品种 都有一定的播种面积，株型不同加上生产条件差异导致各地区花生单产水平差异也很大。本文综述了花生株型相 关研究进展，总结了花生株型与产量形成的关系，提出了花生理想株型的特征及理想株型育种的思路。     

Effects of roasting and storage on proteins and oil in peanut kernels

Peanut kernels, untreated or soaked in salt solution, were roasted at 160°C for 30 min in a hot air oven or oil roasted at 147°C for 2 min and, stored at 27°C and 5°C up to 150 days. The heat treatments significantly decreased methionine, tryptophan and in vitro protein digestibility (IVPD) and, increased the soluble proteins and acid value of kernel oil. Storage of heated peanuts caused an increase in water-soluble proteins, IVPD, acid value and saponification value and a decrease in methionine, tryptophan and iodine value. The oil roasting was found to be more detrimental to nutritional quality and storage stability of peanuts as compared to dry roasting. The storage of heated peanuts at 5°C was found to be beneficial in lowering the undesirable nutritional changes in the peanut kernels.     

Pod yield performance and stability of peanut genotypes under differing soil water and regional conditions

Genetic gains of cultivated peanut (Arachis hypogaea L.) have increased harvest index and disease tolerance, resulting in improved yield potential and broad-range adaptability of peanut cultivars to United States (U.S.) peanut production regions. Although this strategy has been successful, future yield increases may require peanut cultivars specifically adapted to environmental and management systems of a particular production region. Irrigation is one major management factor that varies across U.S. production regions and influences yield stability. Therefore, peanut germplasm selection for developing specifically adapted cultivars depends on knowledge of genotypic (G) pod yield responses to irrigation (M) across contrasting environmental (E) conditions (G × E × M interaction). The objectives of this 2-year study were to characterize germplasm by: (i) examining genotypic pod yield response to irrigation at locations in Florida and Texas; and (ii) estimating the genotypic pod yield performance and stability using genotype plus genotype-by-environment interaction (GGE) biplots. At the Florida location, genotypes New Mexico Valencia C (NMVC), COC 041, and Chico responded positively to increasing water application, whereas FloRun? ‘107?, C76 16, and FlavorRunner 458 responded negatively. Genotypes C76 16, ICGS 76, Chico, and ICGV 86015 had pod yields greater than the population mean. The genotype ICGS 76 had both high pod yields and stability. Pod yields of Chico were greater at the southwest locations, whereas ICGV 86015 had greater pod yields at the southeast locations. These results demonstrate a range in adaptability of distinct peanut genotypes that can be used in breeding programs for developing improved cultivars.

Abbreviations: G × E: genotype-by-environment interaction; G × E × M: genotype-by-environment-by-management interaction; G × M: genotype-by-management interaction; NMVC: New Mexico Valencia C; TWRPET: total water received as a percentage of ET_o     

不同花生品种白藜芦醇含量鉴定评价

本研究选取59份花生品种,连续2年在武汉、石家庄、濮阳和周口4个地点共8个环境种植,成熟收获后检测花生籽仁白藜芦醇含量。结果表明,供试花生品种白藜芦醇含量在品种间、环境间均存在极显著差异。武汉环境下所有材料两年白藜芦醇含量均值相对较高。综合分析2年4点种植的检测结果,筛选出多个环境下白藜芦醇含量表现较高且稳定的材料2份（冀花2号和冀花13号）。结合前期对这些品种的含油量和脂肪酸检测结果的相关性分析表明,花生籽仁白藜芦醇含量与含油量和8种主要脂肪酸含量均不存在显著相关性。本结果为培育高白藜芦醇兼具高油和优良脂肪酸组成的花生品种提供了理论基础。     

福建省花生加工产业的优势、问题及对策

本文分析了目前福建省花生加工产业的优势和劣势，提出了花生优化种植结构、扩大种植面积，培育优质专用品种、重视利用科技成果、提高产品深加工的附加值等发展对策。