淀粉和面筋蛋白对面制品流变特性的影响

面粉的两种主要成分淀粉和蛋白质对面制品的流变特性有显著的影响。概括了影响淀粉糊流变特性的几个主要因素:蒸煮温度、搅拌时间、搅拌速度、pH值以及淀粉糊浓度、盐和蔗糖的作用,同时讨论了面筋蛋白对面制品流变特性的影响机理。     

量子点荧光探针在食品安全检测中的应用

量子点荧光探针是近几年发展起来的一种新型荧光标记物,量子点在生命科学的应用已成为人们研究的热点。但将量子点荧光探针用于食品安全检测的研究还处于起步阶段。简要综述量子点的光学特性、制备方法及其在食品安全检测方面的研究进展和应用前景。     

基于嗅觉和光谱技术融合的面粉脂肪酸值定量检测

提出了一种基于比色传感器数据和近红外光谱特征融合的储藏期面粉脂肪酸值的定量检测方法。开发比色传感器阵列、搭建便携式近红外光谱测量系统,分别采集不同储藏期面粉样本的比色传感器数据和近红外光谱。利用主成分分析分别对预处理后的比色传感器数据和近红外光谱数据进行特征降维,采用五折交互验证法在反向传播神经网络(BPNN)模型校正过程中进行优化,确定基于单技术分析模型的最佳主成分(PCs)个数。将优化后的基于单技术模型的最佳PCs在特征层进行融合,建立基于融合特征的BPNN分析模型,以实现对面粉储藏过程中脂肪酸值的快速检测。实验结果显示,基于比色传感器特征和基于近红外光谱特征建立的最佳BPNN模型的最佳PCs数量分别为3和4,基于融合特征建立的BPNN模型在预测集中的相关系数和预测均方根误差的均值分别为0.9276和1.9345 mg/(100 g)。研究表明,与单技术数据分析模型相比,基于比色传感器数据和近红外光谱特征融合模型的检测精度和泛化性能都有所提高。本研究可为粮食储藏品质的高精度原位监测提供一种技术方法。     

轴流泵叶轮进出口流场的测量

为了获得轴流泵内部流动的真实情况,设计了内部流动测量装置.运用五孔球形探针,对高效轴流泵在0.8Qopt,1.0Qopt和1.2Qopt工况下的叶轮进口和出口速度矢量分布、静压分布和总压分布进行了测量,并分析了不同工况下的轴面速度、环量、圆周方向分速度和压力分布等.测量结果表明：轴流泵模型进口在0.8Qopt至1.2Qopt工况范围内,流动稳定,进口轴向速度从轮毂到轮缘逐渐减小,且进口预旋很小,不同径向位置的静压基本相等.在最优工况下,轮毂与可调叶片间无间隙时,轴流泵叶轮出口基本呈现等环量流型,轴面速度呈现抛物线分布,且效率高.若轮毂侧存在间隙,间隙处的环量、轴面速度、压力和效率均明显下降.     

小麦实时控制灌溉的土壤水分含量探头合理埋设深度研究

利用室内控制试验研究了根据不同深度土壤水分传感器灌溉处理对冬小麦生物学性状及水分利用率等的影响。结果显示,以10 cm探头控制灌溉最为省水,同时冬小麦生物学性状及水分利用率等最佳。由于试验冬小麦处于生育前期,随着小麦生育期延伸,当根系超过30 cm深度时,根系吸水的深度增加,探头的埋设深度需要田间试验进行更详细的研究。     

Breeding for increased grain protein and micronutrient content in wheat: Ten years of the GPC-B1 gene

To provide food and nutrition security for a growing world population, continued improvements in the yield and nutritional quality of agricultural crops will be required. Wheat is an important source of calories, protein and micronutrients and is thus a priority to breed for improvements in these traits. The GRAIN PROTEIN CONTENT-B1 (GPC-B1) gene is a positive regulator of nutrient translocation which increases protein, iron and zinc concentration in the wheat grain. In the ten years since it was cloned, the impacts of GPC-B1 allelic variation on quality and yield traits have been extensively analyzed in diverse genetic backgrounds in field studies spanning forty environments and seven countries. In this review, we compile data from twenty-five studies to summarize the impact of GPC-B1 allelic variation on fifty different traits. Taken together, the results demonstrate that the functional copy of the GPC-B1 gene is associated with consistent positive effects on grain protein, Fe and Zn content with only marginally negative impacts on yield. We conclude that the GPC-B1 gene has the potential to increase nutritional and end use quality in a wide range of modern cultivars and environments and discuss the possibilities for its application in wheat breeding.     

Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators

This study aimed at elucidating SS-bonds of HMW-gliadins (HGL) from wheat with the focus on terminators of glutenin polymerisation. HGL from wheat flour extracts non-treated or treated with the S-alkylation reagent N-ethylmaleinimide (NEMI) were compared. HGL from wheat flour Akteur were isolated, hydrolysed with thermolysin and the resulting peptides pre-separated by gel permeation chromatography and analysed by liquid chromatography/mass-spectrometry using alternating electron transfer dissociation/collision-induced dissociation. Altogether, 22 and 28 SS-peptides from samples without and with NEMI treatment, respectively, were identified. Twenty-six peptides included standard SS-bonds of α- and γ-gliadins, high-molecular-weight and low-molecular-weight glutenin subunits. Eleven SS-bonds were identified for the first time. Fifteen peptides unique to HGL contained cysteine residues from gliadins with an odd number of cysteines (ω5-, α- and γ-gliadins). Thus, gliadins with an odd number of cysteines, glutathione and cysteine had acted as terminators of glutenin polymerisation. Decisive differences between samples without and with NEMI treatment were not obvious showing that the termination of polymerisation was already completed in the flour. The two HGL samples, however, were different in the majority of ten peptides that included disulphide-linked low-molecular-weight (LMW) thiols such as glutathione and cysteine with the former being enriched in the non-treated HGL-sample.     

Sorghum extrusion process combined with biofortified sweet potato contributed for high iron bioavailability in Wistar rats

This study aimed to evaluate the effect of sorghum and sweet potato on the bioavailability of iron, gene expression of proteins involved in iron metabolism and the plasma antioxidant capacity in animals fed with whole sorghum grains processed by dry heat or extrusion, combined or not with sweet potato flour with high content of carotenoids. Five experimental groups were tested (n = 7): dry heat sorghum flour (DS); extruded sorghum flour (ES); whole sorghum flour + sweet potato flour (DS + SP); extruded sorghum flour + sweet potato flour (ES + SP) and positive control (FS). The evaluations included: hemoglobin gain, hemoglobin regeneration efficiency, gene expression of divalente metal transporter 1 (DMT-1), duodenal citochroma B (DcytB), ferroportin, hephaestin, transferrin and ferritin and total plasma antioxidant capacity (TAC). The ES + SP group showed higher (p < 0.05) expression of DcytB, ferroportin and hephaestin when compared to the control group. The DS group showed high (p < 0.05) expression of DMT-1 and the ES showed high mRNA expression of transferrin and ferritin. The changes in the sorghum physicochemical properties from extrusion process reduced the iron and phytate content, and increased the gene expression of proteins involved in iron metabolism, improving iron bioavailability. The combination of sweet potato and sorghum flour (dry or extruded) improved the iron capture and total antioxidant capacity, probably due to the presence of β-carotene and antioxidant compounds.     

Dough rheological properties and noodle-making performance of non-waxy and waxy whole-wheat flour blends

Dough rheological properties and noodle-making performance of non-waxy whole-wheat flour (WWF) with partial- or full-waxy (PW- or FW-) WWF substitution were studied. The substitution levels were 0, 250, 500, 750, and 1000 g/kg, respectively. FW-WWF reduced the peak viscosity and pasting temperature of WWF blends as its substitution level was increased due to its higher proportions of B-type starch granules and short amylopectin chains, while PW-WWF increased peak viscosity with the increasing substitution level because of its higher amylopectin content. As demonstrated by farinograph and rheometer measurements, FW-WWF interfered with gluten development because of the increased competition for water by arabinoxylans and amylopectin; however, PW-WWF enhanced dough strength due primarily to its increased protein content. Consequently, FW-WWF showed a detrimental effect on cooked noodle texture as the cooked noodle hardness was reduced by 50% at the 1000 g/kg substitution level. In contrast, PW-WWF enhanced noodle integrity and elasticity by increasing cooked noodle cohesiveness and resilience by 10.1% and 14.8%, respectively, at the 1000 g/kg substitution level. The results suggest that with waxy WWF substitution, the changes in starch composition, arabinoxylans, and protein content could modify the interactions among flour components and influence the quality characteristics of noodle products.     

膜下滴灌棉田土壤温度探头最优布设研究

根据新疆试验区滴灌棉田不同位置、不同深处全生育期的地温数据,通过相关性分析发现,滴灌棉田同一观测点不同深处的地温具有较强的相关性;用R型谱系聚类法,对各观测点8个层次的地温变量进行分类,分为4类时,在地表0cm以及地表下5、15和40cm深处的地温就能较好的反映0～80cm土层的平均地温。水平方向上膜下宽行的平均地温最能反映滴灌棉田剖面上的土壤地温;膜下宽行处地表0cm以及地表下5、15和40cm深处可作为1膜2带4行滴灌棉田地温探头的最优布设点。