基于微观特性分析风积沙粉体掺入提高混凝土的抗冻性

为研究冻融-盐浸环境下风积沙粉体混凝土的微观特性,设计了强度等级为C35、C25的风积沙粉体混凝土,在浓度为0%、3%、6%硫酸镁溶液中采用快冻法进行抗冻性试验,同时借助核磁共振技术、场发射扫描电镜及能谱分析研究其孔隙特征、微观形貌及水化产物。结果表明,风积沙粉体的掺入显著提高混凝土的抗冻性,且适当提高强度等级,有利于提高风积沙粉体混凝土抗冻性,其中强度等级为C35的风积沙粉体混凝土在6%MgSO_4溶液中可承受高达425次冻融循环;相对于基准组,风积沙粉体混凝土中有发育状况良好的针柱状产物钙矾石、纤维状产物石膏生成,填充因冻胀应力作用产生的裂隙,使其内部有害及多害孔数量低于普通混凝土29.78%,抗冻性增强。     

Influence of allelic prolamin variation and localities on durum wheat quality

Thirty-seven varieties of a Mediterranean durum wheat collection grown in Tunisia and Spain were analysed for their allelic composition in prolamins, as well as their protein concentration, sodium dodecyl sulphate sedimentation (SDSS) test and mixograph parameters. Genotype was a greater source of variation in all measurements than locality. Uncommon high and low molecular glutenin subunits (HMW-GS and LMW-GS) were found (V and 2•• subunits at Glu-A1, 13 + 16 at Glu-B1, 5* subunit and ax allele at Glu-A3). The rare combinations 2 + 4+14 + 18 and 8 + 9+13 + 16+18 subunits at the Glu-B3 locus were found. Glu-A3ax had a positive influence on SDSS and mixograph parameters. Of all the prolamins, those that have the B-LMW-GS composition aaa (for Glu-A3, Glu-B3 and Glu-B2 loci, respectively), when associated with the Glu-A1c and Glu-B1d gave the best semolina quality. By contrast, semolina quality is poor when this same composition is associated with the Glu-A1c and Glu-B1e and even poorer when associated with the Glu-A1c and Glu-B1f. In addition, the cultivars with B-LMW-GS allelic composition aab (for Glu-A3, Glu-B3 and Glu-B2 loci, respectively), when associated with the Glu-A1c and Glu-B1d, gave high quality, whereas when associated with the Glu-A1c and Glu-B1e or with Glu-A1o and Glu-B1f, the quality was very poor.     

Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau,China

The effect of particle size of hull-less barley (HLB) bran DF on antioxidant and physicochemical properties was investigated. HLB bran and extracted DF was ground by regular and superfine grinding, their particle sizes were determined using laser diffraction method. The results showed that superfine grinding could significantly pulverize DF particles to micro-scale; the particle size distribution was close to a Gaussian distribution. The soluble DF in HLB bran was increased effectively with superfine grinding. Insoluble DF with submicron scale showed increased total phenolic content (TPC), DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP). With particle size reduction, the water retention capacity (WRC), swelling capacity (SC), oil binding capacity (OBC), and nitrite ion absorption capacity (NIAC) were significantly (p < 0.05) increased and the water holding capacity (WHC) had no significant change. A kind of health beneficial DF with higher soluble DF content, WRC, SC, OBC, NIAC and antioxidant activity was obtained using superfine grinding.     

Impact of different beer yeasts on wheat dough and bread quality parameters

In order to investigate the impact of different yeast strains from the species Saccharomyces cerevisiae on the dough and bread quality parameters, wheat flour was fermented using different beer yeasts. The results show that beer yeast strains could be included in the baking process since S. cerevisiae T-58 and S. cerevisiae s-23 provided adequate gas production and dough formation with superior structural properties like extensibility and stickiness to S. cerevisiae baker's yeast. The resulting breads show the highest specific volume with the highest slice area and the highest number of cells and the lowest hardness over time. The different yeasts had also an impact on the crust colour due to their abilities to ferment different sugars and on shelf life due to the production of a range of different metabolic by-products. According to this study it was possible to produce higher quality bread by using yeast coming from the brewing industry, instead of bread containing standard baker's yeast.     

Effect of wheat germ flour addition on wheat flour,dough and Chinese steamed bread properties

Wheat germ flour (WGF) has been developed as a functional food ingredient with high nutritional value. In this study, WGF was applied in steamed bread-making in order to improve the quality of Chinese steamed bread (CSB). Partial substitution of wheat flour with WGF at levels of 3%, 6%, 9% and 12% (w/w) was carried out to investigate physicochemical properties of blends and their steaming performance. Falling number (FN) values of composite flours ranged from 199 to 223 s. Viscosity analysis results showed that wheat flour mixed with WGF had higher pasting temperature and lower viscosities. Dough rheological properties were also investigated using farinograph and extensograph. The addition of WGF diluted the gluten protein in dough and formed weak and inextensible dough, which can be studied by scanning electron microscope (SEM) analysis. CSB made with WGF had significantly lower volume, specific volume and higher spread ratio. The sensory acceptability and physicochemical quality of CSB were improved with the application of a low level of WGF (3% and 6%). However, results showed that a high level of WGF over 9% is not recommended because of unsatisfactory taste. As a whole, addition of appropriate level of WGF in wheat flour could improve the quality of CSB.     

4种多年生禾本科牧草种子萌发对Na2CO3胁迫的响应

采用培养眦室内培养方法,研究了4种多年生根茎型耐旱植物俄罗斯新麦草（Elymus junceus Fisch）、苇状羊茅（Festucaarundinacea Schreb）、羊草（Leymus chinensis Trin．Trzvel．）和高冰革（Agropygron elongatum Host Nevski）种子对不同浓度（0、25、50、75和100mmol·L^-1）Na2CO3胁迫及胁迫解除后种子发芽率和幼苗生长的响应。结果表明,4种牧草发芽率均在没有Na2CO3胁迫时最高,且以苇状羊茅最高达到96．8％,羊草最低73．1％;随着胁迫浓度的增加发芽率呈下降趋势,高冰草在100mmol·L^-1Na2CO3下发芽率仍达到14．9％,而其他3种牧草在此浓度下没有观察到萌发的种子。4种牧草的发芽速率均与Na2CO3浓度呈显著负相关,相同Na2CO3浓度下,4种牧草中苇状羊茅最高,羊草最低。Na2CO3胁迫对根长的抑制明显高于苗长,且对不同物种影响不同;75mmol·L^-1Na2CO3胁迫下,除了高冰草根长为3．4cm之外,其他3个物种根的伸长几乎完全被抑制。解除胁迫后,羊草种子发芽恢复最快,且发芽率与原Na：CO,浓度成正比;高冰草、俄罗斯新麦草和苇状羊茅几乎均为0。上述结果说明,4种牧草中,种子萌发期以高冰革耐Na2CO3能力最强,其次是俄罗斯新麦草和苇状羊茅,羊草种子最差;但当胁迫解除后,羊草种子具有较高的萌发恢复率,这也是其适应盐碱环境的一个重要原因.     

褐藻酸钠在水稻幼苗耐盐适应中的作用

为了探索植物适应盐环境胁迫的新条件,研究了褐藻酸钠在水稻幼苗耐盐适应中的作用。结果表明,在0.2%、0.5%、0.8%的氯化钠胁迫下的水培试验中,褐藻酸钠都可以改善水稻幼苗的生长状况,提高存活率,使水稻幼苗的高度、根长和根数明显增加,叶片脯氨酸含量降低,并且叶片的SOD活性上升,抗氧化能力增强。褐藻酸钠可增强水稻幼苗对盐胁迫的耐受性。     

NaOH水溶液提取穿心莲内酯工艺研究

[目的]探索低成本高含量的穿心莲内酯的提取工艺。[方法]以穿心莲茎叶为材料,粉碎后在不同pH值的NaOH溶液中,利用超声波法提取穿心莲内酯。测定了提取的浸膏中穿心莲内酯的含量和回收率。[结果]NaOH溶液的pH值为7.5时,穿心莲内酯浸膏的得率最低,为3.57%,浸膏中穿心莲内酯的含量最高,为9.5000%。当NaOH溶液的pH值为9.5时,穿心莲内酯浸膏的得率最高,为6.71%,浸膏中穿心莲内酯的含量最低,为0.0190%。该检测方法的平均回收率为99.9%。[结论]pH值为7.5的NaOH溶液中,超声波法提取的穿心莲内酯总量最多 在pH值为9.5的NaOH溶液中提取的穿心莲内酯总量最少。     

腐植酸钠对大豆共生固氮及光合作用的影响

以"和谐"号大豆为材料,研究了腐植酸钠与根瘤菌剂和不同肥料处理对大豆共生固氮和光合作用的影响。结果表明,利用腐植酸钠、钼酸铵、根瘤菌剂(КБ11+ММ117)进行拌种和生育期间叶面喷施腐植酸钠处理,增加了叶面积和光合势,提高了根瘤数量、根瘤干物质积累量和固氮效率,最终获得的籽粒产量高达2 360 kg.hm-2,较对照提高了22%。     

低浓度NaHSO3对不同基因型小麦光合性能的影响

为了明确小麦对低浓度NaHSO3的响应及其机理,以京411和小偃54及其单粒传杂交后代稳定优选株系6号、7号和10号及扬麦14号和16号为材料,研究了不同基因型小麦光合性能对低浓度NaH-SO3的响应。结果表明,低浓度NaHSO3对小麦净光合速率(Pn)的影响在基因型间存在显著差异,极显著增加京411和扬麦16的Pn,显著增加扬麦14的Pn,而对其他基因型小麦的Pn影响不大。从小麦光合性能指标看,被低浓度NaHSO3促进指标和程度较多的基因型是京411和扬麦16,受影响程度较大的指标是气孔导度(Gs)和非荧光化学淬灭(qN)。推测,低浓度NaHSO3可能通过增加小麦叶片气孔导度和增强PSII的光保护能力来提高光合作用。