Content and quality of protein in proso millet (Panicum miliaceum L.) varieties

Proso millet belongs to the oldest cereals that human is using. Eight varieties of proso millet were cultivated in Ceske Budejovice from 1998 to 2000 and Cerveny Dvur from 1999 to 2000. The crude protein content was determined according to Kjehladl method and amino acid content was determined chromatographically after acid and oxidative acid hydrolysis. Although the protein content of proso (11.6% of dry matter) was similar to wheat, the grain of proso was significant richer in essential amino acids (leucine, isoleucine, methionine) then wheat. Hence, the protein quality of proso (Essential Amino Acid Index) was higher (51%) compared to wheat. The proso grain contained about 3.3 g kg(-1) of the limiting amino acid-lysine. Significant differences in protein and its quality were found among the evaluated proso varieties. The varieties Toldanskoe and Lipetskoe were the most different from the others in protein and amino acid content and Amino Acid Score of individual acids. They had the lowest content and quality of protein. The seed coat of these varieties was red. The amino acid and protein content was significantly influenced by weather during the year. Dry conditions caused an increase of protein but its quality was decreased.     

外源甘草根系分泌物对春小麦产量及品质的影响

为了研究不同甘草根系分泌物对后茬春小麦产量和品质的影响,以宁春55号、宁春50号和农麦4号三个春小麦品种为供试材料,于灌浆期分别喷施甘草根系分泌物草酸、乳酸、邻苯二甲酸二异丁酯(DIBP)和蒸馏水(对照组),采用随机裂区设计,分析喷施不同外源甘草根系分泌物对小麦株高、穗长、穗粒数和千粒重等产量性状及籽粒中蛋白质和7种人体必需氨基酸含量的影响。结果表明,3个春小麦品种在DIBP处理下的株高、穗长均显著增高,在草酸处理下的穗粒数和穗粒重均显著增高。在籽粒品质方面,3种外源甘草根系分泌物处理显著降低了宁春55号和宁春50号的籽粒蛋白质含量,乳酸和DIBP处理提高了农麦4号的籽粒蛋白质含量。12种氨基酸含量与蛋白质含量呈正相关关系;不同春小麦品种在相同处理下蛋白质和氨基酸含量的变化规律不同,其中,农麦4号在草酸、乳酸、DIBP处理下赖氨酸和苏氨酸含量均提高,在DIBP和乳酸处理下必需氨基酸占比显著提高。本试验结果对研究甘草根系分泌物对春小麦的影响以及甘草种植地后茬春小麦品种的选择具有积极意义。     

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.     

Almond (<Emphasis Type="Italic">Prunus dulcis</Emphasis> L.) Protein Quality

Three marketing varieties of almonds; Carmel, Mission, and Nonpareil; were analyzed for proximate composition and protein nutritive quality. Moisture, lipids, protein, ash, sugars, and tannins ranges were 3.05-4.33%, 43.37-47.50%, 20.68-23.30%, 3.74-4.56%, 5.35-7.45%, and 0.12-0.18%, respectively. No detectable hemagglutinating and trypsin inhibitory activities were present in Carmel, Mission, and Nonpareil almonds. Amino acid analyses indicated the sulfur amino acids (methionine + cysteine), lysine, and threonine to be the first, second, and third limiting amino acids in almonds when compared to the recommended amino acid pattern for children 2-5-year old. However, compared to the recommended amino acid pattern for adults, sulfur amino acids were the only limiting amino acids in almonds tested. True Protein Digestibility (% TPD) values for Carmel, Mission, and Nonpareil were 88.55 +/- 1.26, 92.25 +/- 1.05, and 82.62 +/- 1.47, respectively. Protein Digestibility Corrected Amino Acid Scoring (PDCAAS) values suggested almond proteins to be of poor nutritional quality.     

小麦籽粒营养品质及品质产量的边际效应

为阐明小麦籽粒营养品质及品质产量的边际效应,以黄淮麦区不同品质类型的4个小麦品种为材料,于2010-2012年度对不同麦行籽粒蛋白质、淀粉、可溶性糖含量等营养品质指标和品质产量进行了系统研究。结果表明,不同行次间籽粒蛋白质含量和可溶性糖含量差异达显著水平,其中边1行、边2行、边3行和边4行的籽粒蛋白质含量分别为136.79、131.02、129.50、126.58 mg·g^-1,可溶性糖含量分别为113.08、91.61、93.55、87.91 mg·g^-1;不同行次间籽粒淀粉含量差异达显著水平;不同行次间籽粒蛋白质产量和淀粉产量的差异达显著水平,其中,边1行、边2行、边3行和边4行的籽粒蛋白质产量和淀粉产量分别为1 543.3、995.7、987.1、930.9 kg·hm^-2和6 480.6、4 284.9、4 383.6、4 126.3 kg·hm^-2,边际效应显著。本研究表明,小麦营养品质和品质产量具有显著的边际效应,生产中可通过改革种植方式、合理选用品种等加以充分利用。     

燕麦等五种谷物的氨基酸含量综合评价

为了解不同谷物氨基酸的综合质量,测定了燕麦、荞麦、小麦、大麦和水稻等5种谷物的蛋白质和氨基酸含量,并采用主成分分析、聚类分析法进行谷物氨基酸含量综合评价。结果表明,五种谷物中均含有16种氨基酸,总氨基酸含量平均为148.14 g·kg^-1,其中燕麦总氨基酸平均含量最高,为249.93 g·kg^-1;燕麦中支链氨基酸平均含量达到31.23 g·kg^-1,显著高于五种谷物支链氨基酸平均含量(21.84 g·kg^-1)。通过主成分分析,供试材料氨基酸的综合评分表现为燕麦>小麦>荞麦>大麦>水稻。经聚类分析,燕麦的氨基酸含量与其他谷物显著不同。综合来看,燕麦在蛋白质、赖氨酸、支链氨基酸、必需氨基酸、总氨基酸含量和氨基酸六个方面均优于其他4种谷物。     

施氮对花后遮光条件下小麦产量与蛋白质含量的影响

为探讨施氮对花后弱光逆境下小麦籽粒产量和蛋白质含量的影响,选用2个对弱光敏感性不同的小麦品种(济麦22和济核916),设置3个施氮水平(0、120和240 kg·hm-2),在花后遮去60％的自然光条件下研究了施氮量对小麦籽粒产量与蛋白质含量的调控效应.结果 表明,增施氮肥可延缓花后遮光条件下两个小麦品种旗叶叶绿素下降...     

Limiting amino acids in raw and processed amaranth grain protein from biological tests

Amino acid supplementation studies with young rats were carried out using raw and processed amaranth grain (A. cruentus) of dark- and cream- or light-colored seeds. The results of various studies repeatedly indicated that threonine is the most limiting amino acid in raw and processed, dark and cream-colored grain. Protein quality as measured either as NPR or PER was improved by threonine addition alone or with other amino acids and decreased liver fat to values similar to those measured with casein. This finding contradicts the reports that state that leucine, determined by chemical score, is the most limiting amino acid. Leucine addition alone or with other amino acids did not improve protein quality. The study confirmed cream-colored grain to be nutritionally superior to dark grain and that properly processed grain, light- or dark-colored, has higher protein quality than raw grain.INCAP Publication I-1525     

52份波兰小麦种子性状分析

为了解波兰小麦籽粒及其品质性状,对52份波兰小麦品种籽粒性状进行了测定,并对其品质性状间的相关性进行了分析.结果 表明:(1)供试波兰小麦籽粒千粒重变异系数最高为42.27％,其次为粗蛋白、湿面筋含量,变异系数分别为11.47％和11.74％;较高原448,10号的籽粒千粒重提高46.95％,20号的粗蛋白含量提高10...     

Chemical composition and protein quality of buckwheat (Fagopyrum esculentum Moench)

The chemical composition and protein quality of two varieties of buckwheat were measured and compared with the values of wheat. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein content in buckwheat was approximately 12% and thus very much the same as in wheat. The fat content in buckwheat was close to 3% whereas the crude fiber concentration was very high (12.7 and 17.8%, respectively, for two varieties). The high fiber content caused a low concentration of soluble carbohydrates with the lowest value of 48.7%. Both buckwheat varieties had a high tannin content (1.76 and 1.54%, respectively). The protein quality was very high, with biological values above 90%. This can be explained by a high concentration of most essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids. However, due to the high contents of crude fiber and tannin, the true protein digestibility was slightly below 80%.     

稻麦套种对小麦花后地上部游离氨基酸含量及籽粒品质的影响

采用稻麦套种与传统条播两种栽培方式系统比较的方法,研究了稻麦套种对优质中筋小麦扬麦10号和弱筋小麦宁麦9号花后叶、茎鞘、颖壳、穗轴、籽粒游离氨基酸和蛋白质含量以及籽粒品质的影响。结果表明,稻麦套种对不同类型小麦花后地上部各器官游离氨基酸含量和籽粒蛋白质含量及其他品质指标有显著影响。与条播栽培方式相比,稻麦套种小麦花后地上部器官的游离氨基酸含量和籽粒蛋白质、湿面筋含量等主要品质指标均较低,二者差异显著。在同一栽培方式下,弱筋小麦宁麦9号各器官游离氨基酸含量显著低于中筋小麦扬麦10号。套种方式有利于弱筋小麦品质的形成,此栽培方式下宁麦9号各项品质指标均达到国家标准,但中筋小麦扬麦10号的部分品质指标下降。     

施氮量对川西平原酿酒小麦原粮及其酿酒品质的影响

为明确施氮量对酿酒小麦原粮品质和酿酒品质的影响,以绵麦902和中科紫糯麦168（糯性）两个小麦品种为材料,设置6个施氮量（0、45、90、135、180、225 kg·hm^-2）,对小麦产量、原粮品质和酿酒品质进行了分析。结果表明：（1）两供试小麦品种的产量和有效穗数无显著差异;随施氮量增加,两品种的有效穗数、穗粒数及产量增加,均在施氮225 kg·hm^-2达最大值。（2）随施氮量增加,两个小麦品种的籽粒蛋白质、脂肪和灰分含量增加,均在135 kg·hm^-2处理下较高;淀粉含量和粉质率降低,绵麦902直链淀粉含量和直支比均以180 kg·hm^-2处理最高,分别为22.6%和0.641,支链淀粉含量以45 kg·hm^-2处理最高,为 42.6%;中科紫糯麦168直链淀粉含量和直支比均以45 kg·hm^-2处理最高,分别为3.9% 和0.058,支链淀粉含量以90 kg·hm^-2处理最高,为69.3%。（3）与中科紫糯麦168相比,绵麦902出酒率较高,总酸、总酯含量较低,增施氮肥显著降低总酸含量,显著增加总酯含量;施氮90~135 kg·hm^-2范围内两品种出酒率较高,总酸和总酯含量较协调;（4）相关分析表明,出酒率与直链淀粉含量和粉质率呈显著和极显著正相关,与脂肪含量呈极显著负相关;总酸含量与总淀粉、支链淀粉和脂肪含量呈显著正相关,与粉质率呈显著负相关;总酯含量与灰分含量呈显著负相关。本研究认为,绵麦902和中科紫糯麦168酿酒品质各具优势,绵麦902出酒率高,中科紫糯麦168具有更好的产酯特性;在90 ~135 kg·hm^-2施氮范围内,两品种蛋白质含量较适宜,总淀粉和支链淀粉含量较高,灰分含量高,脂肪含量适宜,出酒率和总酸含量也较高,是川西平原酿酒小麦较佳施氮量范围。     

源库改变对小麦籽粒淀粉和蛋白质积累及面粉品质的影响

选用不同蛋白质含量的小麦品种。通过去穗和去旗叶研究了源库改变对小麦籽粒淀粉和蛋白质积累以及面粉品质的影响,以期为小麦品质调优技术提供理论依据。结果表明。去穗和去旗叶均使干物质积累和穗粒重减少,去穗处理增加单粒重,提高淀粉和蛋白质积累量,而去旗叶处理则相反。去穗和去旗叶处理降低了营养器官氮素和干物质积累量,但去旗叶处理促进了茎秆和穗壳中氮素和干物质转运量,而去穗处理则相反。籽粒氨基酸含量表现为去穗〉CK〉去旗叶,扬麦9号籽粒蛋白质含量与氨基酸趋势一致,而徐州26蛋白质含量为CK〉去穗〉去旗叶,表明氨基酸水平对蛋白质合成有重要作用。但不同品种反应有所不同。去旗叶处理显著降低面筋含量。但却提高了面筋指数和沉淀值,而去穗处理则相反。表明去旗叶处理在一定程度上改善了面粉品质。     

优良食味水稻品种籽粒蛋白质积累特征及其对氮素水平的响应

【目的】探讨优良食味水稻品种的籽粒蛋白质积累特征及其对氮素水平的响应。【方法】以食味值不同的常规粳稻和杂交稻为材料,在结实期设置不同氮素施用水平处理,分析不同类型品种在不同氮素水平下的蒸煮食味品质及其与稻米蛋白质及其组分含量的关系。进一步分析各品种在不同氮素水平下稻穗不同部位的氨基酸含量及籽粒蛋白质含量在结实期的动态变化,总结优良食味水稻品种的籽粒蛋白质积累特征及其对氮素水平的响应特征。【结果】优良食味水稻品种籽粒蛋白质含量较低,且随着氮素水平的增加而上升;优良食味水稻崩解值较高,消减值较低;蒸煮食味品质受氮素水平影响较小。优良食味水稻品种蛋白组分含量较低,且稻米蛋白质含量与食味品质呈显著负相关。在常规粳稻中,稻米食味值与清蛋白、球蛋白和醇溶蛋白含量均显著负相关;在杂交稻中,稻米食味值与醇溶蛋白和谷蛋白含量显著负相关。优良食味水稻品种籽粒充实过程中游离氨基酸含量较低,并呈现较低水平的蛋白质积累。而食味较差品种灌浆期籽粒的氨基酸含量较高,成熟籽粒蛋白质含量也较高,且氮素供应水平提升其籽粒蛋白质含量的效应更为显著。【结论】优良食味水稻品种的籽粒蛋白质含量较低,与其充实过程中蛋白质积累水平较低有紧密关系,且受氮素水平影响较小。     

河北省主要推广强筋小麦的面包加工品质

为了解河北省主推强筋小麦品种的籽粒品质和面包加工品质,评选优质面包小麦品种,对河北省9个强筋小麦品种的31个籽粒品质和8个面包加工品质指标进行了测定。结果表明,除千粒重、容重、籽粒硬度、出粉率、面粉色泽L*值、面粉色泽b*值、面粉白度、籽粒蛋白质含量、湿面筋含量、糊化温度、吸水率外,其余被测指标的变异系数均大于10%,说明河北省强筋小麦品种多数品质性状的遗传多样性比较丰富。藁优9415、冀师02-1、藁优2018和金麦1号4个小麦品种制作的面包达到国家优质面包标准。面包评分与面团拉伸曲线面积和最大拉伸阻力极显著正相关,与形成时间、稳定时间、粉质质量指数、延伸度和拉伸阻力显著正相关,与面包质构的粘聚性极显著正相关,与面包质构的硬度、胶着性、咀嚼度、坚实度均极显著负相关。     

Variation in grain quality of pearl millet from Sahelian West Africa

Agricultural intensification through the application of mineral fertilizers, the recycling of crop residues and animal manures and through plant breeding are the only means to increase food supply in the poverty ridden West African Sahel, where pearl millet (Pennisetum glaucum (L.) R. Br.) is the dominant staple. Research on the effects of soil amendments on the quality of millet straw and grain is scarce, comparative studies of possible quality differences in traditional landraces versus improved varieties and hybrids are lacking. This paper reports results from 22 landrace populations, 22 improved varieties, six inbred×variety hybrids (IVHs, fertile inbred×open-pollinated varieties) and four topcross hybrids (TCHs, male-sterile line×open-pollinated varieties), whose grains were analyzed for protein concentration and amino acid composition, macro- and micronutrients (total and phytate P, K, Ca, Mg, Zn, Cu), metabolizable energy (ME), fat and β-carotene. At similar yield levels, landraces showed a 2.9 and 3.5% higher protein concentration compared with improved varieties and hybrids without a detrimental effect on protein quality as determined by the relative amount of lysine and threonine. Landrace populations also had the highest fat concentrations and the largest micronutrient densities. However, in-vitro digestibility and ME were (79.8% and 12.2 MJ kg⁻¹ respectively) larger for both groups of hybrids. The concentration of β-carotene was (0.13 μmol kg⁻¹) highest in the improved varieties, but appeared overall too low to significantly contribute to vitamin A nutrition in local diets. While the results of this genotype screening need to be verified in replicated multi-location trial studies, they underline the potential of including landraces in breeding programs to concurrently improve grain yield and grain quality in this area of the world.     

安徽麦区软质小麦籽粒品质和终端制品品质评价

为明确安徽大田生产环境下软质小麦籽粒和终端产品品质表现,评价优质软麦品种的加工适用性,本研究选取该区当前推广种植的24个软质小麦品种,对其籽粒和面粉的主要品质性状及其制品南方馒头和曲奇饼干的品质进行差异性、相关性分析,并以美国软白麦近五年的主要品质性状平均值为理想指标进行灰色关联度比较。结果表明,供试材料的硬度、面粉色泽b^*、湿面筋含量、面团形成时间、稳定时间等籽粒品质性状变异系数较大,而容重、面粉L^*值和吸水率变异系数较小。南方馒头品质性状中,白度差异最小,比容差异最大;曲奇饼干品质性状中,感官评分变异系数较大,饼干直径均值和变异系数都较小。蛋白质含量、湿面筋含量、稳定时间均符合弱筋标准(GB/T 17320-2013)的样品数为0。相关分析表明,容重、降落值、面粉L^*、b^*、白度与大部分性状间相关性不显著;籽粒硬度与水SRC和乳酸SRC均呈显著正相关,与湿面筋含量和面粉a^*值均呈显著负相关。蛋白质含量与面粉a^*值等7个指标均呈显著正相关,与面粉b     

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.     

大豆属(Glycine)亚属间和种间种子氨基酸组成的比较分析

比较了大豆属14个种的种子蛋白氨基酸的组成。结果表明:①不同亚属的各种均以谷氨酸含量最高,天门冬氨酸次之,其它氨基酸含量的位次也基本一致。②大豆属中亚属间种子蛋白的氨基酸含量存在明显的差异,Soja亚属各种氨基酸含量最高,Glycine亚属均低,而Wighlii最低。③亚属内种间、以及种内地理来源不同、或染色体基数不同,氨基酸含量也有差异。④Glycine亚属中latrobeana种的种子蛋白的氨基酸含量明显高于其它种。讨论了Glycine属、亚属间氨基酸含量与进化的可能联系,以及Wighlii的归属问题。     

High Temperature During Rice Grain Filling Enhances Aspartate Metabolism in Grains and Results in Accumulation of Aspartate-Family Amino Acids and Protein Components

Global warming causes the exacerbation of rice growing environment, which seriously affects rice growth and reproduction, and finally results in the decrease of rice yield and quality. We investigated the activities of aspartate metabolism enzymes in grains, and the contents of Aspartate-family amino acids and protein components to further understand the effects of high temperature (HT) on rice nutritional quality during rice grain filling. Under HT, the average activities of aspartate aminotransferase (AAT) and aspartokinase (AK) in grains significantly increased, the amino acid contents of aspartate (Asp), lysine (Lys), threonine (Thr), methionine (Met) and isoleucine (Ile) and the protein contents of albumin, globulin, prolamin and glutelin also significantly increased. The results indicated that HT enhanced Asp metabolism during rice grain filling and the enhancement of Asp metabolism might play an important role in the increase of Asp-family amino acids and protein components in grains. In case of the partial appraisal of the change of Asp-family amino acids and protein components under HT, we introduced eight indicators (amino acid or protein content, ratio of amino acid or protein, amino acid or protein content per grain and amino acid or protein content per panicle) to estimate the effects of HT. It is suggested that HT during rice grain filling was benefit for the accumulation of Asp-family amino acids and protein components. Combined with the improvement of Asp-family amino acid ratio in grains under HT, it is suggested that HT during grain filling may improve the rice nutritional quality. However, the yields of parts of Asp-family amino acids and protein components were decreased under HT during rice grain filling.