Mung bean trypsin inhibitor is effective in suppressing the degradation of myofibrillar proteins in the skeletal muscle of blue scad (Decapterus maruadsi)

Mung bean trypsin inhibitor (MBTI) of the Bowman-Birk family was purified to homogeneity with a molecular mass of approximately 9 kDa on tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and 8887.25 Da as determined by matrix-assisted laser desorption/ionization-quadrupole ion trap-time-of-flight mass spectrometry (MALDI-QIT-TOF MS). Using blue scad myofibrillar proteins as targets, it was found that, in the absence of MBTI, proteolysis of myofibrillar proteins, especially myosin heavy chain (MHC), could be identified after incubation at 55 °C for 2 h, while in the presence of MBTI, with a final concentration of 25 ng/mL, proteolysis of these proteins was greatly suppressed even after incubation for 3 h. Although cysteine proteinase inhibitor E-64 was also effective in preventing protein degradation, inhibitors for metallo- and asparatic proteinases did not reveal obvious inhibitory effects. Our present results strongly suggested that the naturally occurring legume bean seed protein MBTI can be used as an effective additive in preventing marine fish blue scad surimi gel softening, which is quite possibly caused by myofibril-bound serine proteinase (MBSP).     

有无内生真菌的苇状羊茅对三叶草萌发和幼草生长的毒素抑制 …

有关苇状羊茅与三叶草属植物间毒素抑制现象已有报道结果并不一致，许多苇状羊茅的植株侵染内生真菌（Ａｃｒｅｍｏｎｉｕｍ ｃｏｅｎｐｈｉａｌｕｍ Ｍｏｒｇａｎ－Ｊｏｎｅｓ ＆ Ｇａｍｓ），这可能是造成研究结果不一致的部分原因。在研究无内生真菌的苇状羊茅（ＴＦ－Ｅ）和有内生真菌的苇状羊茅（ＴＦ＋Ｅ）的种子浸出液对５种三叶草种（Ｔｒｉｆｏｌｉｕｍ）的种子萌发和幼苗生长（包括枝条、枝和根毛的密度）的影响，这５     

杂交稻新组合协优9308高产栽培技术

杂交稻新组合协优９３０８于１９９９年３月通过浙江省审定，介绍了其主要特征特性及高产栽培技术要点。     

优质重穗型杂交稻新组合--川香优2号

本文报道川香优2号的特征特性和在温州市种植的产量表现,并提出适时播种、合理密植、科学肥水管理及防早衰的高产栽培技术.     

Nitrogen-fixing legume tree species for the reclamation of severely degraded lands in Brazil

The main challenges faced in the reclamation of severely degraded lands are in the management of the systems and finding plant species that will grow under the harsh conditions common in degraded soils. This is especially important in extremely adverse situations found in some substrates from mining activities or soils that have lost their upper horizons. Under these conditions, recolonization of the area by native vegetation through natural succession processes may be extremely limited. Once the main physical and chemical factors restrictive to plant growth are corrected or attenuated, the introduction of leguminous trees able to form symbioses with nodulating N?-fixing bacteria and arbuscular mycorrhizal fungi constitutes an efficient strategy to accelerate soil reclamation and initiate natural succession. These symbioses give the legume species a superior capacity to grow quickly in poor substrates and to withstand the harsh conditions presented in degraded soils. In this article we describe several successful results in Brazil using N?-fixing legume tree species for reclamation of areas degraded by soil erosion, construction and mining activities, emphasizing the potential of the technique to recover soil organic matter levels and restore ecosystem biodiversity and other environmental functions.     

Histological structures of cooked rice grain

Raw and cooked whole grain sections of milled, medium grain California rice were compared for gross histological and morphological features using fluorescence and scanning electron microscopy (SEM). Cooked and raw grains were compared and the differences were assessed by autofluorescence of the cell walls and correlating fluorescence to SEM images. Milled, raw grains contain fine cracks throughout the endosperm. Cooked grains have wider, more defined cracks, suggesting that they serve as channels for water migration into the grain during cooking. Water penetrates unequally into the grain during cooking: low water penetration produces dense regions with minimal starch gelatinization, and high water penetration produces large voided areas. The voids occur in the transverse orientation of the grain and are the main of cause grain expansion during cooking.     

Infusion of volatile flavor compounds into low-density polyethylene

Supercritical fluids can extract components from some matrixes (e.g., fat and flavors from food) as well as infusing additives into synthetic polymer matrixes. To study the feasibility of infusing flavors into matrixes as a potential flavoring mechanism, a wide range of volatile flavor compounds was infused into a well-defined synthetic polymer (low-density polyethylene) using supercritical carbon dioxide. The polymer was then extracted, and the amount of infused compound was determined. The effects of time, temperature, pressure, rate of depressurization, volatile concentration, and volatile properties on the degree of infusion were studied. Infusion with supercritical carbon dioxide achieved much higher loadings of the polymer (0.01 to 6.87 mg/g LDPE, depending on the volatile molecule being infused) compared to those achieved by static diffusion. Forty-five volatiles were infused, from which a model was developed to predict infusion as a function of certain physicochemical properties.