Tolerance of foxtail,proso and pearl millets to saflufenacil

Herbicide options for weed control in millets are very limited and hence there is a need for exploring potential herbicides. Field trials were conducted at three locations in Kansas and Nebraska in 2009 to evaluate foxtail millet, proso millet, and pearl millet tolerance to saflufenacil applied preemergence (PRE) at 36, 50, and 100 g ai ha⁻¹. Foxtail millet was the most sensitive of the three millets to saflufenacil. Among experimental sites, saflufenacil at 36 g ha⁻¹ injured foxtail millet 59–99% and reduced plant stands 41–95%; nearly all plants died at 100 g ha⁻¹. Despite early season foliar injury and up to 36% stand reduction, fodder or grain yields of proso and pearl millets were not reduced by any rate of saflufenacil compared to untreated controls. Additional trials were conducted at four locations in Kansas, Nebraska and South Dakota in 2010 and 2011 to refine saflufenacil use rate (36 and 50 g ha⁻¹) and application timing [14 days early preplant (EPP); 7 days preplant (PP); and PRE] for use in proso and pearl millets. Saflufenacil applied EPP or PP, regardless of rate, caused up to 21 and 6% foliar injury and up to 21 and 9% plant stand reduction in proso and pearl millets, respectively. However, yields were not reduced by EPP or PP treatments in either millet crop. PRE applications of saflufenacil caused the highest crop injury and stand reduction in both millets. Saflufenacil PRE at 36 g ha⁻¹ caused up to 57 and 40% foliar injury and up to 42 and 24% stand reductions in proso and pearl millets, respectively; however, yields were not affected. Comparatively, saflufenacil PRE at 50 g ha⁻¹ reduced yields of proso and pearl millets 36 and 52%, respectively, on sandy loam soils with high pH (8.3) and low organic matter content (1.1%). Overall, results indicated that foxtail millet lacks tolerance to saflufenacil, but up to 50 g ha⁻¹ of saflufenacil may be safely applied as near as 7 days before planting proso or pearl millets. If situation demands, saflufenacil at 36 g ha⁻¹ can also be applied PRE to either crop with risk of some crop injury.     

Effect of instantaneous controlled pressure drop (DIC) on physicochemical properties of wheat, waxy and standard maize starches

Standard maize starch (SMS), waxy maize starch (WMS) and wheat starch (WTS) were hydrothermally treated by the Instantaneous Controlled Pressure Drop (DIC) process. This process consists in a short pressurisation obtained by the injection of saturated steam at fixed pressure during a predetermined time followed by a sudden pressure drop towards vacuum. The effects of DIC conditions on thermal characteristics, enzyme susceptibility, pasting (Brabender) and rheological properties of treated starches were investigated. For treated starches, an increase of transition temperatures (T_o and T_p), a narrowing of the width of gelatinization endotherms and a decrease of the gelatinization enthalpies (ΔH) were observed as the severity of processing conditions increased. WMS, SMS and WTS showed a significant increase in enzymatic hydrolysis after treatment. The saccharification yield showed an increase from 19% (native) to 44%, 21% (native) to 59% and 55% (native) to 79% for SMS, WMS and WTS, respectively. The study suggests that the structural modifications due to the previous DIC treatment influence the in-vitro hydrolysis and the access to the ultrastructure of starch granules; the susceptibility to hydrolysis increases from SMS to WMS and WTS. For all treated starches, the decrease in peak viscosity and in apparent viscosity was related to the processing conditions.     

Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy

Starch is a major component of rice grain and thus plays an important role in grain quality. For breeding rice with improved quality, the thermal and retrogradation properties of starch may be routinely measured. Since direct measurement is time-consuming and expensive, rapid predictive methods based on near-infrared spectroscopy (NIRS) can be applied to measure these quality parameters. In this study, calibration models for measurement of thermal and retrogradation properties were built from the spectra of grain and flour samples. The results indicated that both grain and flour spectra could give similar accuracy (r²=∼0.78) in determining the peak temperature (T_p) and conclusion temperature (T_c) of gelatinization. However, flour spectra (r²=0.80) were superior to the grain spectra (r²=0.73) in measuring onset temperature (T_o). Furthermore, the thermal properties of width at half peak height (ΔT_1/2) and enthalpy of gelatinization (ΔH_g), and retrogradation properties of enthalpy of retrogradation (ΔH_r) and retrogradation percentage (R%) could only be successfully modeled with the flour spectra. The models reported in the present study are usable for routine screening of a large number of samples in early generation of selection in breeding programs. For accurate assay of the thermal and retrogradation properties, however, direct instrumental measurement should be employed in later generations.     

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.     

油菜抗寒性生理生化机制及基因工程研究进展

低温是限制油菜生长和分布的一种非生物胁迫因素。在国内外大量研究成果的基础上,系统阐述了油菜在低温胁迫下生物膜、酶活性、渗透调节物质等生理生化方面的适应性变化及其与抗寒性的关系,并对油菜抗寒基因工程方面的研究进展作了综述；提出了在油菜抗寒性研究中存在的问题，并对未来工作重点进行了展望。     

Impact of pre-germination on amylopectin molecular structures,crystallinity, and thermal properties of pre-germinated brown rice starches

Ungerminated brown rice (UGBR) and pre-germinated brown rice (PGBR) obtained from different pre-germination durations were studied to investigate the changes in total starch contents of flour, amylopectin molecular structures, crystallinity, and thermal properties of starches as affected by pre-germination. Each paddy of three rice cultivars with different amylose contents (RD6, waxy; KDML105, low amylose; and RD31, high amylose) was soaked in water at 30°C for 12 h and incubated over different periods until the three stages of embryonic growth length (EGL) were achieved. The total starch contents of three-stage PGBR flour from all rice cultivars decreased when pre-germination durations were increased. The three-stage PGBR starches from the three rice cultivars had lower weight-average molecular weight (Mw) and number-average molecular weight (Mn) than UGBR starches. All starches from the three rice cultivars displayed an A-type X-ray diffraction pattern (XRD). Isolated UGBR starch from RD6 had the highest (31.33%) relative crystallinity (RC), while RD31 showed the lowest RC (26.79%). The slight increases in the RC of three-stage PGBR starches from three rice cultivars were found after pre-germination. Isolated PGBR starches from the three rice cultivars had higher gelatinization temperatures and enthalpy, but lower retrogradation enthalpy and %retrogradation than UGBR starches.     

三明野生蕉β-1,3-葡聚糖酶Mugsp7基因克隆及其在低温处理下的表达分析

以三明野生蕉组培苗为材料,通过RT-PCR技术克隆获得β-1,3-葡聚糖酶基因Mugsp7（β-1,3-glucanase）的 cDNA 和 gDNA 序列,并对该基因进行生物信息学分析和不同低温下的实时荧光定量PCR表达分析,并进一步测定8 ℃处理1、2、3、4和5 d后三明野生蕉叶片β-1,3-葡聚糖酶活性。结果表明：Mugsp7的 gDNA 长 1132 bp,开放阅读框（ORF）长984 bp,具有一个148 bp的内含子,共编码 327 个氨基酸。cDNA、gDNA 的登录号分别为 KU363808和KU363809。生物信息学分析表明,Mugsp7 属于酸性、亲水、稳定性蛋白,不具有信号肽,与小果野蕉、大叶藻、玉米、大麦、水稻等位于同一分支,与小果野蕉亲缘关系较近分为一类。实时荧光定量PCR表明,不同低温处理和8 ℃低温不同时间处理下,Mugsp7 呈现不同表达模式,且三明野生蕉叶片β-1,3-葡聚糖酶活性的测定分析也进一步表明,Mugsp7 能进一步响应低温胁迫。因此,推测 Mugsp7 在三明野生蕉抗寒响应中发挥重要作用。     

Effect of wheat germ flour addition on wheat flour,dough and Chinese steamed bread properties

Wheat germ flour (WGF) has been developed as a functional food ingredient with high nutritional value. In this study, WGF was applied in steamed bread-making in order to improve the quality of Chinese steamed bread (CSB). Partial substitution of wheat flour with WGF at levels of 3%, 6%, 9% and 12% (w/w) was carried out to investigate physicochemical properties of blends and their steaming performance. Falling number (FN) values of composite flours ranged from 199 to 223 s. Viscosity analysis results showed that wheat flour mixed with WGF had higher pasting temperature and lower viscosities. Dough rheological properties were also investigated using farinograph and extensograph. The addition of WGF diluted the gluten protein in dough and formed weak and inextensible dough, which can be studied by scanning electron microscope (SEM) analysis. CSB made with WGF had significantly lower volume, specific volume and higher spread ratio. The sensory acceptability and physicochemical quality of CSB were improved with the application of a low level of WGF (3% and 6%). However, results showed that a high level of WGF over 9% is not recommended because of unsatisfactory taste. As a whole, addition of appropriate level of WGF in wheat flour could improve the quality of CSB.     

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.     

Effects of amylose content,cooling rate and aging time on properties and characteristics of rice starch gels and puffed products

This study aimed at investigating the effects of amylose content (AC) of 0.12–19.00% w/w on dry basis, cooling rate (1, 3, 5, and 9 °C/min), and aging time (24, 48, and 72 h) on structure, physical properties and sensory attributes of rice starch-based puffed products. They had an influence upon the crystalline type, and the relative crystallinity (RC). The thermal and physical properties of starch gels were also determined. Amorphism was found for starch gels with 0.12% AC. The polymorphisms (B and V) and differential scanning calorimetric endotherms were found for those with AC ≥4.00%. The RC, retrogradation enthalpy (ΔH_r) and gel hardness increased with AC and aging time. The cooling rate did not affect RC, but increased ΔH_r and gel hardness. The higher AC and aging time resulted in higher hardness, fracturability, crispiness and bulk density, but lower expansion ratio and less oiliness of the puffed products. The hardness, fracturability, crispiness and bulk density of puffed products were well correlated with the RC of starch gel.     

Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardness

The objective of this work was to evaluate the changes in the thermal and structural properties of maize starch during nixtamalization and the tortilla-making process and their relationship with grain hardness. Three maize types with varying hardness (hard, intermediate, soft) were processed by three nixtamalization processes (classic, traditional and ecological). Starch from the three maize types showed an A-type pattern and two endotherms corresponding to gelatinization and melting of the Type I amylose-lipid complexes. After cooking and steeping, in intermediate and soft grains the partial gelatinization and the annealing affected the starch properties and promoted the formation of amylose-lipid complexes. These effects were not observe in hard grains. The increase in melting enthalpy and the intensity of the peak 2θ∼20° from nixtamal to tortillas demonstrated the formation of amylose-lipid complexes. A third endotherm above 114 °C in some treatments of nixtamal and tortilla starch demonstrated the transformation of some amylose-lipid complexes in a most ordered structures (Type II complexes). The V-type polymorph structure found in native starch, nixtamal, and tortilla corresponds to a coexistence of Type I and Type II complexes. Formation of amylose-lipid complexes in tortillas had a partial effect on decreasing starch retrogradation (r = −0.47, P < 0.05).