Edible oil and protein concentrate fromLupinus mutabilis

The seeds ofLupinus mutabilis show on average a protein content of 42.6% and a fat content of 18.7%. Unfortunately they contain up to 4.5% of bitter alkaloids which must be removed before consumption. Edible oil and protein concentrate were produced from the seeds at an industrial level. The oil is of good quality and is recommended for human nutrition. The main fatty acid is oleic while the main tocopherol is γ-tocopherol. During the refining process, which includes a washing process with aqueous acids for debittering, the alkaloid content of the oil is reduced to 5 ppm. During the extraction of the oil the alkaloids are concentrated in the oil cake, from which they can be removed by washing with an ethanol-water mixture. A protein concentrate containing 72.3% protein and 0.06% residual alkaloids is obtained. The analysis of alkaloid pattern by gas-chromatography showed that the alkaloid composition of the crude oil differs totally from that of the seed. The relative percentage of the alkaloid esters and that of the Tetrahydrorhombifoline are very much higher in the oil than in the seed. During the debittering process of the oil cake the relative percentage of the hydroxylupanines increases.     

Reducing insecticide and fungicide loads in runoff from plastic mulch with vegetative-covered furrows

A common management practice for the production of fresh-market vegetables utilizes polyethylene (plastic) mulch because it increases soil temperature, decreases weed pressure, maintains soil moisture, and minimizes soil contact with the product. However, rain events afford much more erosion and runoff because 50-75% of the field is covered with an impervious surface. A plot study was conducted to compare and to quantify the off-site movement of soil, insecticides, and fungicides associated with runoff from plots planted with Sunbeam tomatoes (Lycopersicon esculentum Mill) using the conventional polyethylene mulch management practice vs an alternative management practice-polyethylene mulch-covered beds with cereal rye (Secale cereale) planted in the furrows between the beds. The use of cereal rye-covered furrows with the conventional polyethylene system decreased runoff volume by more than 40%, soil erosion by more than 80%, and pesticide loads by 48-74%. Results indicate that vegetative furrows are critical to minimizing the negative aspects of this management practice.     

不同养殖水色对红螯螯虾稚虾存活、生长和体色的影响

以经过曝气的透明自来水为养殖水体作为实验对照组,通过添加人工色素调控养殖水色(黄色、蓝色、绿色),探究了养殖水色对红螯螯虾(Cherax quadricarinatus)稚虾存活、生长和体色的影响.结果显示,对照组、黄色和蓝色实验组的成活率均约50％,绿色实验组的较低(33.33％,P<0.05).绿色实验组的增重率、...     

Portal-drained visceral flux of nutrients in lambs fed alfalfa or maintained by total intragastric infusion

An experiment was performed using lambs fitted with chronic indwelling catheters in appropriate blood vessels for portal-drained visceral (PDV) flux measurements. The objective of the experiment was to evaluate PDV nutrient flux in alfalfa-fed and intragastrically infused lambs and to evaluate the effects of amount of energy and N infused on PDV nutrient metabolism. Lambs were fed alfalfa or infused with 1.64 and 10.9; 1.82 and 12.3; or 2.37 and 15.0 Mcal GE and g N/d, respectively. Arterial concentrations and PDV fluxes of glucose, L-lactate, acetate and portal blood flow were not different (P greater than .10) between alfalfa-fed and infused lambs. Net flux of alpha-amino N, ammonia N and branched-chain VFA were lower (P less than .05) and net flux of propionate, butyrate and total VFA were higher for intragastric infusion vs alfalfa. No consistent differences in PDV fluxes were noted among the three levels of energy and N infused, although the energy and N levels tested were near maintenance requirements. Nitrogen retention increased as level of energy and N infusion increased. Approximately 47, 70 and 22% of ruminally infused acetate, propionate and butyrate, respectively, were found on a net basis in portal blood as VFA. Measurements of net nutrient utilization by the PDV that eliminate the influence of ruminal fermentation are possible. How the changes in PDV tissues due to intragastric infusion influence these estimates is unknown.     

Relationship Between the Qualitative and Quantitative Compositions of Gluten Protein Types and Technological Properties of Synthetic Hexaploid Wheat Derived from Triticum durum and Aegilops tauschii

The contribution of the diploid wheat species Aegilops tauschii (Coss.) Schmall to the technological properties of bread wheat (Triticum aestivum L.) was previously studied by the investigation of synthetic hexaploids derived from tetraploid durum wheat (T. turgidum L.) and three diploid Ae. tauschii lines. The results indicated that bread volume, gluten index, SDS‐sedimentation volume, and maximum resistance of gluten were significantly influenced by the Ae. tauschii lines. To determine the relationship between technological properties and qualitative and quantitative compositions of gluten proteins, the flours of parental and synthetic lines were extracted using a modified Osborne fractionation. Gliadin and glutenin fractions were then characterized by reversed‐phase (RP) HPLC on C₈ silica gel. The HPLC patterns revealed typical differences between synthetic and parental lines. The gliadin patterns of three synthetic lines and the glutenin patterns of two synthetic lines were more similar to that of the diploid Ae. tauschii parents involved in the hybrids. In the glutenin pattern of one synthetic line, characteristics from both Ae. tauschii and the durum wheat parents were observed. The amount of total gliadin and gliadin types of the synthetic lines was mostly intermediate between those of the durum and Ae. tauschii parents. The amounts of total glutenin and glutenin types (HMW and LMW subunits) of the synthetic lines were generally higher than those of the parental lines, and the ratio of gliadins to glutenins was significantly decreased. High positive correlations were found between the amount of total glutenins, HMW, and LMW subunits and bread volume, maximum resistance and extension area of gluten, and SDS‐sedimentation volume. The ratio of gliadins to glutenin subunits had a strong negative influence on these properties. The protein content of the flours and the amount of total gluten proteins were not correlated with any of the technological properties. Results on the relationship between biochemical characteristics and the breadmaking properties indicated that wheat prebreeding would benefit from studies on protein types and quantification in the choice of parents. In addition, the potential of the diploid Ae. tauschii for improvement of breadmaking quality should be further exploited.