刺五加叶皂甙对实验性高脂血症大鼠血小板形态的影响及其机理的初 …

本实验观察了刺五加叶皂甙（ＡＳＬＳ）对正常大鼠及实验性高脂血症大鼠的血小板形态、ＰＧＩ２、ＨＤＬ、ＴＣ的影响。结果表明：ＡＳＬＳ能明显抑制高脂血症大鼠的血小板聚集，明显提高高脂血症大鼠血浆中的ＰＧＩ２血清中ＨＤＬ的含量，对ＴＣ无明显影响。作者认为刺五加叶皂甙通过调整高脂血症大鼠脂蛋白－胆固醇的代谢，显著提高ＨＤＬ的含量，进而提高ＰＧＩ２的含量，抑制血小板聚集。这些作用可能是刺五加保护脂血症动物，防     

油菜双重不育系活性氧清除酶的特点

以细胞质不育系（ＣＭＳ）Ｌ１７Ａ及保持系、细胞核不育两系（ＧＭＳ）Ｌ１８ＡＢ为对照，对甘蓝型油菜细胸质＋细胞核双重不育系（ＧＣＤＭＳ）品系ＧＣＤＡ－２测定花花和花蕾中的丙二醛（ＭＤＡ）含量，过氧化氢酶（ＣＡＴ）、过氧化物酶（ＰＯＤ）和超氧化物歧化酶（ＳＯＤ）等氧清除酶活性，。结果表明：细胞核＋细胞质双重不育系中的两类不同育性类型的不育株中，质不育株ＧＣＤＡ－２ＢＡ与细胞不育系数似，ＭＤＡ含量、ＣＡ     

6－BA对低温下水稻幼苗细胞膜系统保护作用的研究

在低温胁迫（３℃，４８ｈ）前后用６－苄基腺嘌呤（６－ＢＡ）（４４μｍｏｌ／Ｌ）处理水稻幼苗，可增强水稻幼苗的超氧化物歧化酶（ＳＯＤ）、过氧化氢酶（ＣＡＴ）活性，降低电解质渗漏率和丙二醛（ＭＤＡ）含量，同时也提高不饱和脂肪酸指数（ＩＵＦＡ）和叶绿素含量，但过氧化物酶（ＰＯＤ）活性无明显变化。在黑暗中处理效果优于在光照条件下的处理。亚细胞组分测定表明，ＳＯＤ活性对低温敏感的顺序是叶绿体＞线粒体＞细胞溶质，６－ＢＡ对低温下叶绿体的保护作用最明显。外源抗氧化剂抗坏血酸（Ｖｃ）（１ｍｍｏｌ／Ｌ）、苯甲酸钠（ＳＢ）（５ｍｍｏｌ／Ｌ）和二苯胺（ＤＰＡ）（５ｍｍｏｌ／Ｌ）与６－ＢＡ配合，比单独施用对膜系统保护作用的效果更佳。     

在营养膜栽培下照度和N／K对甘薯产量的影响

在营养膜栽培下照度和Ｎ／Ｋ对甘薯产量的影响Ｄ．ＧＭｏｒｔｌｅｙ等美国国家航空和宇宙航行同（ＮＡＳＡ）目前正进行控制环境条件下粮食作物生长和产量的研究，通过它的控制生态生命供给工程计划（ＣＥＬＳＳ），使人能长期生活在太空站。甘薯是ＮＡＳＡ的ＣＥＬＳＳ的...     

外源甜菜碱对裸大麦叶片衰老的抑制作用

１０ｍｇ／Ｌ甜菜碱能抑制裸大麦叶片的衰老，其叶绿素和蛋白质含量均明显高于对照，裸大麦叶片经外源甜菜碱处理后，可明显抑制ＰＯＤ活性的上升，ＳＯＤ，ＣＡＴ和ＡＳＡ－ＰＯＤ活性的下降随外源甜菜碱处理时间的延长而抑制，甜菜碱抑制ＭＤＡ含量增加，而其含量与ＳＯＤ，ＣＡＴ和ＡＳＡ－ＰＯＤ活性显著负相关。     

大豆抗感SCN基因的一个RAPD标记

对组合ＲＮｇ（抗）× ７７０５（感）的Ｐ１、Ｐ２、Ｆ１、Ｆ２、ＢＣ１Ｆ１和ＢＣ１Ｆ２分离群体进行抗病性鉴定,遗传分析的结果表明,大豆对ＳＣＮ１号小种的抗性由４对相互独立的主基因、包括一对显性基因和三对重叠的隐性基因决定。用 ＢＳＡ法筛选在五个 ＢＣ１Ｆ２分离家系内具有多态性的 ＲＡＰＤ标记,发现 ＲＡＰＤ标记 ＯＰＡ０１９１２００在亲本间及 ＢＣ１Ｆ２分离群体内具有多态性,只能在感亲、 ＢＣ１Ｆ２家系 １１和 ４３的感病单株中扩增出来,表明和这两个家系独有的感病基因有关。     

大豆抗SMV生化机制的初步研究

以对ＳＭＶ－ａ株系抗性不同的３个大豆品种为材料,分析了感染ＳＭＶ后苯丙氨酸解氨酶,过氧化物酶,超氧化物歧化酶和过氧化氢酶活性的动态变化。结果表明,抗病品种科丰１号接种ＳＭＶ的早期,ＰＡＬ和ＰＯＤ活性显著升高,ＳＯＤ和ＣＡＴ活性明显下降,相反感病品种１１３８－２和徐豆１号的ＳＯＤ和ＣＡＴ活性明显上升,ＰＯＤ活性的增加幅度则小于抗病品种,而１１３８－２的ＰＡＬ活性则低于相应对照。     

汞对大豆种子萌发中膜脂过氧化及体内保护系统的影响

ＨｇＣｌ２对大豆种子萌发过程中幼苗膜脂过氧化水平、细胞膜透性、保护酶（ＣＡＴ、ＳＯＤ、ＰＯＤ）活性、可溶性糖和可溶性蛋白质含量的影响进行了研究。结果表明，随着ＨｇＣｌ２浓度的升高，细胞膜脂质过氧化水平升高，细胞膜透性增大，ＣＡＴ活性降低，ＳＯＤ、ＰＯＤ活性升高，组织可溶性糖和可溶性蛋白质含量升高。     

水分胁迫下甘薯的生理变化与抗旱性的关系

用不同浓度的ＰＥＧ对甘薯进行了根际水分胁迫处理,研究叶片相对含水量（ＲＷＣ）,丙二醛（ＭＤＡ）含量,超氧物歧化酶（ＳＯＤ）活性及游离脯氨酸（Ｐｒｏ）含量的变化与品种抗旱性的关系。结果表明,在一定范围内,随着水分胁迫的加剧,甘薯叶片ＲＷＣ逐渐降低,ＭＤＡ含量ＳＯＤ活性及Ｐｒｏ含量逐渐升高。水分胁迫下生理指标的变化与品种抗旱性间有较好的一致关系。     

渗透胁迫对花生幼叶活性氧伤害和膜脂过氧化作用的影响

对３种不同抗旱性的花生栽培品种进行渗透胁迫处理。结果表明,渗透胁迫使花生幼叶水势（ΨＬ）下降,花生幼叶的Ｏ２、产生速率随渗透胁迫处理强度加大而增加,ＭＤＡ含量以及ＳＯＤ、ＰＯＤ和ＣＡＴ的活性水平变化与Ｏ２产生速率的变化趋势相似。ＭＤＡ含量明显增高,其过程与不势呈负相关与ＲＰＭＰ呈正相关,均达极显著水平,渗透胁迫处理过程中,ＧＳＨ和ＡＳＡ含量下降。与泉花１０号和汕油７１相比白皮１号ＲＰＭＰ增加幅度、     

Nutritional evaluation of genetically modified rice expressing human lactoferrin gene

The nutritional quality of a new strain of genetically modified rice (Oryza sativa L.) expressing human lactoferrin gene (hLF rice) was evaluated on the basis of components, nutrient digestibility in pigs, protein availability in rats and protein digestibility corrected amino acid scores (PDCAAS), and compared to its parental rice variety (PR rice). Although exogenous human lactoferrin gene was introduced, it did not interfere with the digestibility of protein, carbohydrates, fat and crude fiber. The revised protein efficiency ratio of hLF rice was increased to 2.50, which was significantly higher than that of PR rice. The PDCAAS of PR rice was 52.66 and its first limiting amino acid was lysine, while the PDCAAS of hLF rice was improved to 54.06 and its first limiting amino acid was tryptophan. Thus, it can be concluded that the nutritional quality of hLF rice is superior to PR rice according to the results of availability experiments and PDCAAS, and the hLF rice would be a superior strain of rice based on protein composition of the grain.     

晶须与偶联剂改性大豆蛋白胶黏剂

选用硅烷偶联剂KH560作为改性剂,对碳酸钙晶须进行表面改性.研究了经KH560改性的碳酸钙晶须对大豆分离蛋白(SPI)胶黏剂粘接性能和耐水性的影响,考察了KH560用量和碳酸钙晶须用量对胶黏体系性能的影响.利用万能试验机测试对胶黏剂体系的剪切强度进行了测试,借助差示扫描量热仪(DSC)对胶黏剂热性能进行了分析.结果表明:当KH560用量为4%(wt)、碳酸钙晶须用量为2%(wt)、SPI含量为10%(-at)时体系的粘接性能和耐水性最好,与未改性SPI胶黏剂相比,干剪切强度提高了28.88%,浸泡后剪切强度提高了71.41%,湿剪切强度提高了76.68%;变性温度与未改性SPI胶黏剂相比有所下降.此外,利用FYIR和光学显微镜对体系内部结构进行了表征.     

大豆膳食纤维对面团流变学特性及面制品品质影响的研究进展

随着人们对均衡膳食和高品质面制品需求的不断提高,通过添加大豆膳食纤维改良面团流变学特性,进而在一定程度上改良面制品品质成为新的研究热点.该文综述了近年来添加大豆膳食纤维改善面团流变学特性及面制品品质方面的研究进展.同时,归纳了大豆膳食纤维改善面团流变学特性及面制品品质的作用机理,为加工富含大豆膳食纤维的高品质面团及面制...     

Soy ingredients stabilize bread dough during frozen storage

Bread with 48.5% soy ingredients was assessed for quality during frozen storage of the dough. Soy protein was hypothesized to prevent water migration during frozen storage, thereby producing dough that would exhibit fewer structural changes than traditional wheat bread. Wheat and soy bread were baked from dough that was fresh or frozen (−20 °C, 2 or 4 wks). Dough and bread were assessed for physical properties including moisture content, percent “freezable” and “unfreezable” water, dough extensibility, and bread texture. The bread was subjected to an untrained sensory panel. The soy bread was denser, chewier, and had a higher moisture content than wheat bread. When baked from fresh or frozen dough, soy bread was rated “moderately acceptable” or higher by 70% of panelists. Soy minimized changes in dough extensibility and resistive force to extension, leading to minimal changes in bread hardness. Although consumers could distinguish between bread baked from soy dough that was fresh or frozen for 4 wks, sensorial and textural data suggested that the rate at which the quality of the soy dough deteriorated was slower than that of wheat dough. In conclusion, the dough of consumer-acceptable soy bread retained quality characteristics during frozen storage slightly better than wheat dough.     

大豆基木材胶粘剂改性研究的进展

介绍了大豆基木材胶粘剂的特性及发展状况，分析了大豆基木材胶粘剂性能缺陷的原因和改性原理，综合叙述了国内外改性大豆基木材胶粘剂的研究现状及存在问题，并介绍了几种改性过程中所采用的仪器分析方法。大豆来源丰富，无毒环保，大豆蛋白改性技术的发展将使其制成符合木材工业需求的高性能胶粘剂成为可能。     

The USDA trypsin inhibitor study. IV. The chronic effects of soy flour and soy protein isolate on the pancreas in rats after two years

In two year feeding trials, histologic changes in the pancreas of the Wistar rat were evaluated after chronic dietary exposure to raw and heated, dehulled, defatted soy flour and soy protein isolates which provided a range of trypsin inhibitor (TI) concentrations from 93 to 1271 mg/100 g diet. Also investigated was the nutritional interaction of level of dietary protein with the development of pancreatic pathology. Graded levels of TI were achieved from mixtures of raw and heated soy flour or protein isolate. Dietary protein levels were 10%, 20%, and 30%; the two higher levels obtained in some diets through casein supplementation. A total of 26 diets, including casein controls, were fed to groups of 40 male rats. Growth rates with these diets were commensurate with protein quality and level. Mortality rates tended to be slightly greater in the higher protein diets, and rats fed only raw soy as a source of protein survived well.Two lesions, nodular hyperplasia (NH) and acinar adenoma (AA) constituted the major pathological findings in the pancreas, and the incidence rates of both were positively associated with the concentration of dietary TI. The incidences of pancreatic NH and AA compared to those of the corresponding casein control were significantly elevated in rats fed heated soy flour supplying 10% protein and the lowest level of TI investigated (93 mg/100 g diet). At low levels of TI (215 mg/100 g diet), supplementation by casein to raise the concentration of protein from 10% to 20% and 30% reduced the frequency of NH and AA. When the dose-response data for NH and AA was linearized by plotting the probit of percent incidence against log of TI concentration per gram of dietary protein, the response to soy flour and soy protein isolate was not significantly different. Numerous lesions commonly found in the aging rat were diagnosed, and modulation of their rate of occurrence by nutritional factors associated with the diets was apparent in some instances.Reference to a company and/or product named by the Department is only for purposes of information and does not imply approval or recommendation of the product to the exclusion of others which may also be suitable.     

Protein evaluation of four oat (Avena sativa L.) cultivars adapted for cultivation in the south of Brazil

Four oat cultivars adapted for soil and climate conditions in the southern region of Brazil were evaluated for protein nutritive value. Evaluations were done both in vitro and in vivo. In vitro evaluation was done by essential amino acid profile, available lysine, amino acid scoring, and protein digestibility corrected amino acid-scoring (PDCAAS). Nitrogen balance indices and PER were determined in vivo with rats. In all four cultivars (UFP-15, UFP-16, CTC-03, UFRGS-14), lysine was the most limiting amino acid. Available lysine, amino acid score and PDCAAS were highest for cultivar UFRGS-14 and lowest for CTC-03. When compared to casein, only nitrogen retention for UFRGS-14 did not differ statistically (p>0.05); all other indices of protein quality were inferior to casein for the oat cultivars. The oat cultivars tended to be identical among themselves, except for apparent protein digestibility which was significantly higher in the UFRGS-14 and CTC-03 cultivars. On average, the PER values of the oat cultivars were 82% of casein; the net protein utilization was 88% of casein as determined in vivo and 49% by the estimation in vitro (PDCAAS).     

全豆豆浆与传统豆浆感官品质和营养成分对比

以大豆为原料,通过感官评定对胶体磨技术自制的全豆豆浆和一般机械磨加工的传统豆浆中的永和豆浆和普通豆浆的感官品质进行了比较,通过营养成分检测对全豆豆浆和永和豆浆的营养成分进行了比较,同时将检测的全豆豆浆营养成分与中国食物成分表中的普通豆浆的营养成分进行比较。结果表明:全豆豆浆口感浓厚,细腻爽滑,豆香味浓郁,无豆腥味,感官评价总得分高于传统豆浆中的永和豆浆和普通豆浆,差异有统计学意义(P0.01);全豆豆浆中蛋白质、脂肪、总膳食纤维、维生素B1、维生素B2、钙、磷脂及大豆异黄酮等营养成分含量均高于永和豆浆,更高于普通豆浆。全豆豆浆的普及不仅可以提高豆浆的营养价值,还可以减少资源的浪费,具有一定的社会和经济效益。     

大豆蛋白调节血脂的机理研究

随着对大豆制品的健康作用的认识,西方国家对大豆消耗不断增加.流行病学调查、人群营养干预试验和动物试验都表明大豆蛋白可降低血清总胆固醇、低密度脂蛋白胆同醇、甘油三酯浓度和肝细胞胆固醇和甘油三酯浓度,该文综述了大豆蛋白调理血脂的可能机制.     

大豆卵磷脂分离纯化工艺的研究进展

大豆卵磷脂是以大豆油脚为原料提炼的卵磷脂,含有胆碱、维生素、矿物质、亚麻酸及次亚麻酸等成分,具有多种生理功能,并在许多领域内得到了广泛的应用。然而由于技术原因,高纯度卵磷脂的生产仍存在一定的技术障碍,阻碍了其在医药等领域的推广应用。为此,对近年来大豆卵磷脂分离纯化工艺的研究进展做一简要综述和分析,以期为高纯度大豆卵磷脂的研究与应用提供参考。