拔节期追氮量对春播和秋播糯玉米粉糊化特性的影响

 【目的】明确拔节期追氮量对春播和秋播糯玉米粉糊化特性的影响。【方法】试验于扬州大学实验农牧场进行,以国家糯玉米区域试验对照品种(苏玉糯5号、垦粘1号和苏玉糯1号)为材料,研究拔节期追氮量(0、150和300 kg?hm-2)对春播和秋播糯玉米粉糊化特性的影响。【结果】拔节期追氮量、播期和品种单因子及其互作对糊化特征值存在显著影响。总体上,糯玉米粉糊化特征值在拔节期追氮150 kg?hm-2处理和秋播条件下较优,即具有较低的糊化温度、较短的峰值时间和较高的峰值黏度、崩解值、谷值黏度和终值黏度,且这些指标以苏玉糯5号表现较好。糯玉米粉糊化特征值之间存在一定的相关性,峰值黏度、谷值黏度、崩解值和终值黏度两两显著或极显著正相关,且这4项特征值与峰值时间和糊化温度负相关,峰值时间和糊化温度极显著正相关,回复值和终值黏度极显著正相关。【结论】综合考虑在不同播期下拔节期追氮量对糯玉米粉糊化特性的影响,秋播糯玉米粉在拔节期追氮150 kg?hm-2下糊化特性较优,即具有较高的峰值黏度和崩解值,较短的峰值时间和较低的糊化温度。     

陕西小麦品种（系）脂肪氧化酶活性基因的遗传多态性分析

为给小麦品质改良提供理论依据,利用1A染色体上QLpx.caas1-AL位点的标记Xwmc312及基于4B染色体上TaLOX-B1位点开发的显性互补功能标记LOX16和LOX18,对173份陕西小麦品种(系)进行检测,分析LOX活性基因的遗传多态性。在QLpx.caas1-AL位点,所检测的陕西小麦品种(系)存在Xwmc312-227、Xwmc312-235和Xwmc312-247三种等位变异类型。其中,Xwmc312-227类型有54个,占31.21%;Xwmc312-235类型有31个,占17.92%;Xwmc312-247类型有88个,占50.87%。在TaLOX-B1位点,所检测的品种(系)存在TaLOX-B1a和TaLOX-B1b两种等位变异。其中,TaLOX-B1a类型有39个,占22.54%;TaLOX-B1b类型有134个,占77.46%。两个位点在陕西小麦中存在6种等位变异的组合类型,其总体分布比例不同,以Xwmc312-247/TaLOX-B1b组合类型品种(系)的分布比例最高(41.0%),其次为Xwmc312-227/TaLOX-B1b(19.6%)、Xwmc312-235/TaLOX-B1b(16.8%)、Xwmc312-227/TaLOX-B1a(11.6%)和Xwmc312-247/TaLOX-B1a(9.8%),而以Xwmc312-235/TaLOX-B1a组合类型品种(系)的分布比例最低(1.2%)。6种等位变异组合类型的分布比例在陕西不同麦区也存在差异。在陕西小麦中,低LOX活性等位变异品种(系)的比例明显高于高LOX活性等位变异品种。     

Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children

ABSTRACT

Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing healthier biscuits enriched with essential amino acids (EAAs) and other micronutrients is of great interest to researchers and manufacturers. In this study, biscuits produced from low gluten wheat flour fortified with sturgeon fillet powder (SFP) in various mixing ratios (100:0, 95:5, 93:7, and 90:10, respectively) were investigated. The results revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (6.77 ± 0.06–7.65 ± 0.06), protein (13.23 ± 0.35–17.12 ± 0.02), fat (15.57 ± 0.18–15.85 ± 0.25), ash (0.84 ± 0.07–0.92 ± 0.06), spread ratio (14.0 ± 0.92–14.33 ± 0.21), and hardness (2,057.90 ± 28.33–3,089.02 ± 51.53). Total amino acids were 6.91, 9.34, 10.32, and 10.58; and EAAs were 2.43, 3.97, 4.48, and 4.22 g/100 g for 0%, 5%, 7%, and 10% SFP, respectively. Leucine was the major amino acid with 5% and 10% SFP, while methionine was the major amino acid with 7% SFP. Fungal counts were not observed, and quality indices were below the maximum acceptable limits in the products. Biscuits supplemented with 7% SFP showed the highest sensory evaluation score. Overall, the inclusion of 7% SFP could produce protein enriched cereal-based fortified biscuits with acceptable sensory and quality attributes and ultimately could insure effective fish utilization and solve malnutrition problems.     

添加玉米粉对馒头品质的影响

为了选择玉米淀粉的最佳添加工艺,使馒头品质得到改善,进行了三因素三水平实验。A因素为玉米淀粉添加量,三水平为15%,20%,25%;B因素为发酵时间,三水平为2.5,3.0,3.5 h;C因素为加水量,三水平为50%,53%,55%。正交分析显示三因素中对馒头感官评价的影响为A>B>C,即玉米淀粉添加量>发酵时间>加水量。所以在实际生产中,应控制好玉米淀粉添加量,确保馒头品质的显著提高。     

Heat induced formation of free radicals in wheat flour

Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol⁻¹ up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.     

小麦籽粒淀粉与面粉的理化特性差异

面制食品的品质与籽粒淀粉理化特性关系密切, 糯质和非糯质小麦籽粒淀粉组分有明显差别。本研究比较了糯小麦(宁糯麦1号、扬糯麦1号)和非糯小麦(扬麦16、中国春)的淀粉与面粉的黏度特性、热力学特性、膨胀势、溶解度等参数, 旨在阐明小麦籽粒淀粉与面粉的理化特性差异。4个品种籽粒淀粉粒均以C型淀粉粒(粒径<2 μm)为主, 占96.14%~97.36%, 糯小麦C型淀粉粒的比例高于非糯小麦。籽粒淀粉中破损淀粉含量低于面粉中破损淀粉含量; 籽粒淀粉的膨胀势、透光度、热焓值和回生度高于面粉, 溶解度和淀粉糊化的起始温度、峰值温度、最终温度低于面粉。与非糯小麦相比, 糯小麦面粉具有较低的破损淀粉含量、黏度参数特征值和淀粉回生度, 较高的溶解度、膨胀势、透光率和热焓值。外源添加剂试验结果表明, 面粉中α-淀粉酶活性、蛋白质与脂肪含量以及食品加工过程中添加的蔗糖和氯化钠均影响面粉的糊化特性, 是造成淀粉与面粉理化特性差异的主要原因。     

不同粉路小麦面粉粉色和面片色泽的变化

为了明确系统小麦面粉粉路与小麦面粉、面片色泽的关系,笔者测定了20种系统小麦面粉的L~*,a~*,b~*值、灰分含量、蛋白含量、麸星面积、黑点面积及面片色泽与褐变情况。结果表明:小麦面粉色泽的影响因素除原粮及其清理效果外,粉路对小麦面粉色泽的影响很大。小麦面粉的b~*值、灰分含量、蛋白含量、麸星面积和黑点面积,各系统内部呈现后路高于前路;XF粉、后路B粉、T粉、前路B粉、前路M粉、D粉、S粉、前路M粉各系统之间呈现递减趋势;L~*,a~*值与之相反。不同粉路制成的面片色泽随着时间的推移逐渐变暗,在8 h至24 h之间面片色泽变化最大,褐变较明显,前路M粉的面片在24 h内的L~*值较其他粉路的L*要高,面片色泽较白,褐变较慢,其次是B粉、T粉、D粉;在4个粉路系统中前路M粉最好,属于优质粉,褐变最严重的是吸风粉,其面片色泽深、暗、黄,属于劣质粉。因此,粉色优质的小麦面粉粉路推荐为B磨粉的前路、M磨粉的前路。     

玉米粉水解过程中还原糖的测定

为了测定玉米粉水解过程中还原糖的含量,将玉米粉在水浴中进行酸水解,加入的玉米粉、蒸馏水和稀硫酸的比例是1∶100∶15,温度保持在100℃。在水解的过程中,采用还原糖测定仪法和DNS法(3,5-二硝基水杨酸法)测定水解过程中的还原糖量,每1 h测定1次,从而准确地了解玉米粉的水解程度。结果表明:2种方法都比较适宜测定还原糖含量,但还原糖测定仪法更具优势,其稳定性好,重现性好,测定速度快,准确度高。     

辐照处理对马铃薯粉降解作用的研究

为探明辐照对马铃薯粉的降解作用,采用不同剂量60Co-γ射线对其进行处理。结果表明,马铃薯粉经50~400 kGy剂量辐照处理后,颗粒形貌没有发生改变,但在冷水中的溶解度大大增加,其中经400 kGy剂量辐照处理后,溶解度达61%。辐照的直接糖化效率随处理剂量的加大而增加,其中以400 kGy剂量处理的最明显,糖化值（DE值）达5.1%。辐照处理的降解产物以麦芽糖和葡萄糖为主。试验证明60Co-γ射线能有效降解马铃薯粉,并可产生可发酵性糖。     

Effect of different organic amendments on lettuce fusarium wilt and on selected soilborne microorganisms

This study evaluated the effect of different organic amendments on lettuce fusarium wilt caused by Fusarium oxysporum f. sp. lactucae in pots under controlled conditions. Their effects on the density of the pathogen, on the total fungi and on fluorescent Pseudomonas spp. were also evaluated after two subsequent lettuce crops. A significant reduction in the severity of the symptoms of F. oxysporum f. sp. lactucae was found after the use of Brassica carinata pellets (52–79% reduction) and compost (49–67% reduction), while Brassica green manure and cattle and chicken manure only provided partial control of fusarium wilt. However, variations in effectiveness were observed for the same treatment in repeated trials. In general, an increase was observed in Pseudomonas and a decrease in fungal populations in the growing medium, which was obtained by mixing a blonde sphagnum peat and a sandy loam soil with B. carinata pellets and compost after two consecutive cropping cycles. Prolonging the Brassica and compost treatments from 30 to 60 days did not significantly affect disease severity, plant growth or the microbial population of the total fungi or Pseudomonas. The largest lettuce biomass was obtained in the non‐inoculated growing medium amended with brassica flour, chicken manure, B. carinata pellets and compost, as a consequence of fertilization. The treatment with B. juncea green manure, B. carinata (pellets and flour) and compost applied 30 days before planting led to promising results and merits further investigation for use under field conditions.