Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.     

茶文化在高职林科类院校心理健康教育中的实践与探索

茶文化作为中华优秀传统文化的重要组成部分,其蕴含的心理健康教育思想内容丰富且历史悠久。近年来高校大学生数量激增,学生心理健康问题层出不穷,在高职院校中尤为凸显,且高职林科类院校中艰苦专业多,当前心理健康教育方式方法出现瓶颈,效果固化。通过茶文化中积极健康的思想,结合大学生心理健康教育教学,创新教育途径,探索并找到较好的实践运用手段,提高大学生的心理健康素质,促进大学生综合水平提高,具有较好现实意义和价值。     

Cloning and Protein Structure Analysis of Hypoxia Inducible Factor-1α Gene in Yak

In this study,hypoxia inducible factor-1α(HIF-1α) gene was cloned from yak spleen by RT-PCR,and it was divided into two sections for amplification.The sequence and protein structure were analyzed using related bioinformatics tools.The length of the coding region was 2 472 bp,which encoded 823 amino acids.Its molecule mass was 92.13 ku,and PI was 5.09.It displayed as a hydrophilic protein,whose secondary structure was mainly composed of random coil and α-helix.It had 69 phosphorylation sites and 4 N-glycosylation sites.Phylogenetic tree displayed that Maiwa yak,Bos grunniens,Bos mutus and Bos taurus gathered into one cluster.Maiwa yak HIF-1α gene was successfully cloned in this study,it provided a viable reference for further study of genetic characteristics of HIF-1α.     

仙草多糖提取工艺条件优化研究

采用水提法浸提仙草，以仙草多糖的提取率为指标，研究料液比、浸提温度、浸提时间及浸提次数4个因素对其提取率的影响，并从中挑取合适的因素水平进行正交试验及SPSS分析。结果表明：在这4个因素中，对提取率影响最大的因素是浸提温度，然后是浸提时间，再次是料液比，最后是浸提次数；在料液比1:60、温度100 ℃、浸提时间3 h的最优条件下，仙草多糖的提取率高达17.89 %，此时仙草多糖的含量为44.13 %。     

菠菜新品种蔬菠2号的选育

蔬菠2号是以雌性系221为母本、自交系213为父本配置的菠菜一代杂交种。该品种植株直立,生长势强,叶片大、深绿色、尖圆形,叶面平展;植株生长速度较快,适于早春露地、秋露地及设施栽培。     

An improved method for extraction of sorghum polymeric protein complexes

A method for fractionating sorghum proteins using extraction solvents and techniques designed to obtain polymeric protein structures (especially disulfide linked) was developed. Extraction and separation conditions were optimized in terms of completeness of protein extraction, sample stability, and analytical resolution. After pre-extraction of albumins and globulins, a 3-step sequential procedure involving no reducing agents was applied to ground whole sorghum flour. The three fractions obtained represented proportionally different protein polymer contents and molecular weight distribution as evidenced by comparative size exclusion chromatography. Protein composition also varied among the extracts with differences in kafirin composition and non-kafirin proteins detected in the fractions by RP-HPLC and SDS-PAGE analysis. The ability to quantify and further characterize sorghum polymeric protein complexes will be useful for additional studies linking protein structures with functionality and digestibility and variations for these properties within diverse sorghum germplasm.     

供给侧视域大学生思想政治教育获得感:价值、困境及超越

大学生思想政治教育获得感是衡量实效的“标尺器”、提升质量的“助推剂”和话语转换的“凭证书”,其归根到底是思想政治教育供求平衡的产物。现阶段思想政治教育供给不平衡不充分同大学生需求之间矛盾减削获得感,思想政治教育供给要在把握以情动人、以理服人、以行化人的维度基础上,力求内容既高大上又接地气、形式既含温度又设尺度、氛围既横向搭又纵向建,实现优质供给与需求恰好适配,直接精准提升获得感。     

Variation in cooking and eating quality traits in Japanese rice germplasm accessions

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germplasm accessions. Principal-components analysis (PCA) revealed that allelic differences in the Wx gene explained the largest proportion of phenotypic variation of the eating-quality traits. In 146 accessions of non-glutinous temperate japonica rice, PCA revealed that protein content and surface texture of the cooked rice grains significantly explained phenotypic variations of the eating-quality traits. An allelic difference based on simple sequence repeats, which was located near a quantitative trait locus (QTL) on the short arm of chromosome 3, was associated with differences in the eating quality of non-glutinous temperate japonica rice. These results suggest that eating quality is controlled by genetic factors, including the Wx gene and the QTL on chromosome 3, in Japanese rice accessions. These genetic factors have been consciously selected for eating quality during rice breeding programs in Japan.     

青土湖水面形成区土壤颗粒组成与化学特性变化

青土湖输水作为石羊河流域治理的一项关键措施,对保护湖区水资源和生态环境具有重要意义。在距青土湖水面边缘东南方向0-450 m的10个样点中分3层取0-60 cm土样,测定土壤粒径的质量百分比与全氮、全磷、全钾和电导率,分析青土湖水面形成后土壤颗粒组成与化学特性变化。结果表明,随着离水面边缘距离的增加,土壤颗粒与化学特性呈有规律的增减变化,土壤粘粉粒组成与其全磷、全钾之间存在正线性相关。青土湖水面形成加剧了距水面边缘0-150 m处的土壤理化性质变化;土壤细粒及养分出现富集,分别在距水面边缘100-150 m和300 m处达到最大值。因此,土壤养分与土壤细物质的良好相关性表明,土壤粘粉粒变化可作为反映该区域土壤性状变化和评价衡量水面形成后土壤恢复程度的定量指标之一。     

裂褶菌多糖的研究进展

裂褶菌多糖(Schizophyllan)是裂褶菌(Schizophyllum commune)的主要活性成分之一.综述了裂褶菌多糖结构、提取纯化工艺和生理活性功能等方面的研究进展.