我国春麦区部分小麦品种品质状况分析

1999年将 38份春小麦品种 (品系 )种植于内蒙古呼和浩特 ,对其磨粉品质和面包烘烤品质进行了评价。结果表明 ,我国春小麦品种的面包烘烤品质较差 ,不同地区品种间品质差异较大 ,辽宁和内蒙品种的磨粉品质和面包烘烤品质优于其它地区的品种。回归分析表明 ,蛋白质含量和单位蛋白质含量的面包体积决定了面包体积总变异的 99.9% ,硬度、沉淀值和吸水率对面包总分有重要作用。品种的出粉率主要取决于 1心槽路出粉率 ,2心和 1皮槽路出粉率对出粉率贡献也较大。高分子量麦谷蛋白亚基 (HMW GS)Glu A1和Glu D1位点的等位变异与品质性状密切相关。面包烘烤品质的改良应在分析HMW GS的基础上 ,将硬度作为选择指标之一 ,适当提高蛋白质含量 ,重点加强对沉淀值的选择     

Glu A1和 Glu D1位点高分子量谷蛋白亚基共同缺失对弱筋小麦品质的影响

为了研究高分子量谷蛋白亚基(HMWGS)缺失对小麦品质的影响,以 GluA1和 GluD1位点HMWGS共同缺失材料2GS041410作供体亲本,以弱筋小麦品种扬麦13和扬麦18作轮回亲本进行回交,构建不同遗传背景的BC¹F³和BC²F³群体,测定受体、供体亲本的品质,以及回交群体BC¹F³和BC²F³中 GluA1和 GluD1位点HMWGS共同缺失纯合单株及两位点均正常表达纯合单株的品质。结果表明,供体2GS041410具有较低的SDS沉降值、较短的面团形成时间和稳定时间;在BC¹F³和BC²F³中, GluA1和 GluD1位点HMWGS共同缺失对蛋白含量影响不显著,但可显著或极显著降低SDS沉降值和水溶剂保持力(SRC)。 GluA1和 GluD1位点HMWGS双缺失在弱筋小麦品质育种中具有一定的应用价值。     

白粒小麦品种(系)穗发芽抗性机制分析

为了解小麦穗发芽抗性机制,应用与抗穗发芽有关的功能标记 Vp1B3、 Vp1b2和 Dorm1并结合整穗发芽、籽粒发芽、籽粒+芒、籽粒+穗轴、籽粒+颖壳和籽粒+芒+穗轴+颖壳共6种发芽试验处理,分析了11个小麦品种（系）的穗发芽抗性机制。结果表明,红粒抗穗发芽对照京9428和京冬8号的抗性受粒色、Vp1Bc、颖壳或颖壳抑制物控制;9个白粒品种(系)穗发芽抗性均不同程度的受芒和颖壳或它们的抑制物控制;强抗穗发芽品系CA0431的抗性与 Vp1B3、 Dorm1和粒色无关,而与其他遗传因素有关;强抗穗发芽品系山东046432属于由Vp1Bc和Dorm1控制的基因型;中抗穗发芽品种矮抗58的抗性与穗轴有关;Vp1Bb基因对CA95502的穗发芽作用有待进一步证实;芒和颖壳或它们的抑制物对白粒中感穗发芽品系CA9640、CA0459、CA0493和白粒高感穗发芽品系山东928802和CA0306的穗发芽均有一定的抑制作用,但 Vp1Bb基因型与山东928802和Vp1Bc基因型与CA0306的穗发芽并无相关。     

水稻除草剂敏感基因导入恢复系的研究

以农林８号ｍ为主体亲本与优良恢复系杂交,成功地将除草剂（苯达松）敏感基因转育到恢复系中,携带该基因的恢复系不但对苯达松敏感（抽穗期用１８００￣２７００ｍｌ／ｈｍ＾２苯达松喷施可使整穗或整株死亡）,而且所配组合具有较强的杂种优势。     

稻田水分管理方式对水稻光合速率和水分利用效率的影响

以超级杂交稻两优培九和中优6号为材料, 设3个不同水分管理措施,在穗分化期、开花期和花后20 d分别测定叶片光合速率和水分利用率。结果表明:不同水分管理方式影响水稻地上部干物重、叶面积指数、光合速率、蒸腾速率和水分利用效率。水分好气灌溉管理地上部干物重和水分利用效率明显增加;水分低水位管理蒸腾速率、地上部干物重和叶片水分利用效率下降。淹水灌溉地上部干物重、叶面积指数、叶片光合速率和水分利用率较低。因此,水稻好气灌溉有利于光合物质积累,显著增产和提高水分利用效率。试验还表明这3种水分管理对稻米蛋白质含量的影响不显著。     

我国南方大豆地方品种农艺和品质性状的遗传参数分析

由南方13省区的3769份夏大豆地方品种按省分层随机抽样而得的143份材料组成地方群体;由20份南方夏大豆推广品种及品系组成改良群体,在南京两年三重复试验表明,南方地方群体主要特点是晚熟(132.56天),秆较矮(58.05cm),中粒(14.34g/100粒),底荚高(18.47cm),分枝中等(3.86),产量低(1199.25kg/ha),蛋白质含量高(43.73％)、脂肪含量中等(20.19％)。该群体农艺和品质性状具有丰富的遗传变异,并由5％相对遗传进展特点将45个性状分为,GSI:极大(>40％);GSⅡ:大(40％—10％);GSⅢ:中等(10％—5％);GSⅣ:一定(<5％)等四类,其中GSⅠ、GSⅡ类多属产量、生育期、粒茎比、株高、百粒重等农艺性状,GSⅢ、GSⅣ类多属蛋白质含量及其氨基酸组分、脂肪含量等品质性状。     

太湖中大银鱼_太湖新银鱼和寡齿新银鱼群体的遗传结构

利用ＲＡＰＤ技术对太湖中的大银鱼,太湖新银鱼,寡齿新银鱼的遗传结构进行了研究,共在太湖中的６个采样片采到大银鱼和太湖新银鱼样品,在两个采样片得到了寡齿新银鱼的样品。结果表明,太湖中不同水域的三种银鱼没有明显的遗传差异,三种银鱼中,大银鱼的遗传相似性指数显示最大,太湖新银鱼的次之,寡齿新银鱼的最小,说明大银鱼的遗传变异性最小,寡齿新银鱼的最大,太湖新银鱼的遗传变异性界两者之间。     

Zinc exposure has differential effects on uptake and metabolism of sulfur and nitrogen in Chinese cabbage

Zinc (Zn) is a plant nutrient; however, at elevated levels it rapidly becomes phytotoxic. In order to obtain insight into the physiological background of its toxicity, the impact of elevated Zn²⁺ concentrations (1 to 10 μM) in the root environment on physiological functioning of Chinese cabbage was studied. Exposure of Chinese cabbage (Brassica pekinensis) to elevated Zn²⁺ concentrations (≥ 5 μM) in the root environment resulted in leaf chlorosis and decreased biomass production. The Zn concentrations of the root and shoot increased with the Zn²⁺ concentration up to 68‐fold and 14‐fold, respectively, at 10 μM compared to the control. The concentrations of the other mineral nutrients of the shoot were hardly affected by elevated Zn²⁺ exposure, although in the root both the Cu and Fe concentrations were increased at ≥ 5 µM, whereas the Mn concentration was decreased and the Ca concentration strongly decreased at 10 µM Zn²⁺. The uptake and metabolism of sulfur and nitrogen were differentially affected at ≥ 5 µM Zn²⁺. Zn²⁺ exposure resulted in an increase of sulfate uptake and the activity of the sulfate transporters in the root, and in enhanced total sulfur concentration of the shoot, which could be ascribed partially to an accumulation of sulfate. Moreover, Zn²⁺ exposure resulted in an up to 6.5‐fold increase in water‐soluble non‐protein thiol (and cysteine) concentration of the root. However, nitrate uptake by the root and the nitrate and total nitrogen concentrations of the shoot were decreased upon Zn²⁺ exposure, demonstrating the absence of a mutual regulation of the uptake and metabolism of sulfur and nitrogen at toxic Zn levels. Evidently, elevated Zn²⁺ concentrations in the root environment did not only disturb the uptake, distribution and assimilation of sulfate, it also affected the uptake and metabolism of nitrate in Chinese cabbage.     

Interaction between protein, phytate, and microbial phytase. In vitro studies

The interaction between protein and phytate was investigated in vitro using proteins extracted from five common feedstuffs and from casein. The appearance of naturally present soluble protein-phytate complexes in the feedstuffs, the formation of complexes at different pHs, and the degradation of these complexes by pepsin and/or phytase were studied. Complexes of soluble proteins and phytate in the extracts appeared in small amounts only, with the possible exception of rice pollards. Most proteins dissolved almost completely at pH 2, but not after addition of phytate. Phytase prevented precipitation of protein with phytate. Pepsin could release protein from a precipitate, but the rate of release was increased by phytase. Protein was released faster from a protein-phytate complex when phytase was added, but phytase did not hydrolyze protein. Protein was released from the complex and degraded when both pepsin and phytase were added. It appears that protein-phytate complexes are mainly formed at low pH, as occurs in the stomach of animals. Phytase prevented the formation of the complexes and aided in dissolving them at a faster rate. This might positively affect protein digestibility in animals.     

Influence of storage practices on acrylamide formation during potato frying

A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.