玉米胚芽粕在面包制作中的应用

利用榨取油脂后的玉米胚芽粕开发面包新品种,以提高玉米加工附加值为目的,采用面团特性测定和面包质量评价的方法,对6个添加不同含量玉米胚芽粕的样品面团流变学特性和面包品质特性进行分析。结果表明,随着每1 kg面粉中玉米胚芽粕添加量由0 g增加到90 g,面团吸水率由65.1%上升到78.1%,弱化度由78 BU上升到120 BU;而稳定时间则由16.5 min下降到4.9 min,形成时间由14.2 min下降到8.2 min,最大拉伸阻力由533BU下降到330 BU,面团评价值由104.7 cm2下降到43.9 cm2;面包样品的体积由6 750 mL/kg迅速下降到4 500mL/kg,面包的色泽、质地、口感等其他品质指标均有下降趋势。据此认为,在面包制作中,添加玉米胚芽粕是可行的,但为了使面包品质不受较大影响,面粉中玉米胚芽粕的添加量应不超过50 g/kg。     

茶(Camellia sinensis)蜂花粉及其蜂粮的营养成分研究

测定中国茶（Camellia sinensis)的新鲜蜂花粉，5d,10d,15d茶蜂粮中水解氨基酸的含量，茶蜂粮中平均含量为23．36％，比新鲜茶蜂花粉高0．26％，新鲜茶蜂花粉和混合（5－10d)茶蜂粮样品中游离氨基酸含量分别为1037．46mg/100g和801．75mg/100g，混合（5-10d)茶蜂粮和新鲜茶蜂花粉样品中维生素A，B1，B2，C，D，E的含量（mg/100g)分别是0．19，15，1．15，0．31，0．0156，10．2和0．79，0．09，2．74，1．20，0.0158,6.6，新鲜茶蜂花粉和混合茶蜂粮样品中软脂酸，硬脂酸，亚油酸，亚麻酸的含量分别为1．3％，0．2％，0．16％，2．5％和1．1％，1．0％，0．3％，1．0％，1d茶蜂粮中的过氧化氢酶，淀粉酶的活力比新鲜茶蜂花粉高，而过氧化物歧化酶的活力则比新鲜茶蜂花粉略低，随着酿制时间的延长，茶蜂粮中过氧化氢酶，过氧化物歧化酶的活力下降，而淀粉酶的活力增强。     

Glycemic index of grain amaranth, wheat and rice in NIDDM subjects

Glycemic index of grain amaranth, wheat and rice preparations was studied in noninsulin dependent diabetic subjects. Diets containing 50 g carbohydrate equivalent were given and post-prandial blood glucose estimated at different intervals. Glycemic index calculated for different experimental diets showed that GI of amaranth-wheat composite flour diet (25∶75) was the least (65.6%) followed by wheat diet (65.7%), rice diet (69.2%), amaranth-wheat flour 50∶50 (75.5%), and popped amaranth in milk (97.3%). Therefore 25∶75 combination of amaranth and wheat, wheat and rice can be considered low GI food, 50∶50 grain amaranth and wheat medium GI food and popped amaranth and milk combination high GI food.     

Characterisation of polyclonal and monoclonal anti-peptide antibodies specific for some lowMrsubunits of wheat glutenin and their use in the detection of allelic variants atGlu-3loci

Polyclonal and monoclonal antibodies (Mabs) were produced against the major type ofN-terminal amino acid sequence of lowM_rglutenin subunits. The reactivities of these antibodies were determined using glutenin extracts of several bread wheat cultivars of known allelic composition. Analyses were performed by immunoblotting after one or two-dimensional electrophoresis. One Mab (Mab 6x1) was found to react with lowM_rglutenin subunits encoded by chromosomes 1B and 1D but not with subunits controlled by chromosome 1A. Only some of the subunits encoded at theGlu-D3locus were recognised. In contrast, this Mab reacted with all the subunits controlled by theGlu-B3locus. After single dimension SDS–PAGE, we observed significant differences between immunoblot patterns of cultivars expressing different lowM_rglutenin subunits from chromosome 1B. Mab6 x1 is a useful reagent for analysing the allelic composition at theGlu-B3locus.     

蜂粮中的细菌对pH的影响

测定中国茶（Camellia sinensis）的新鲜蜂花粉、晒干蜂花粉和不同酿制时间的蜂粮的平均pH分别是5.63、5.05和4.06。通过接种试验，发现细菌是引起蜂粮pH下降的直接原因，其中植物乳球菌、果糖乳杆菌、詹氏乳杆菌等是产生有机酸的主要细菌，而利斯特氏杆菌对pH的作用不大。     

截形叶螨雌成螨应对高温胁迫的转录组分析

为明确截形叶螨Tetranychus truncatus雌成螨应对热胁迫的差异表达基因，采用Illumina HiSeq 4000进行转录组测序。结果表明，截形叶螨雌成螨热胁迫后共检测到17 577个差异基因，其中12 831个上调，4 746个下调。GO功能富集发现，雌成螨热胁迫后的差异基因主要富集于细胞过程、催化活性和细胞，KEGG通路富集分析发现，差异基因主要富集在代谢途径和溶酶体等。从转录组测序数据中筛选出与高温存在关联的抗氧化酶和热激蛋白等基因。采用RT-qPCR技术检测这些基因在截形叶螨雌成螨上的表达特征，发现17条基因的上下调趋势与转录组测序结果一致。这为后续深入研究截形叶螨与热胁迫相关基因的功能奠定了基础。     

Molecular and phenotypic characterization of Chinese wheat (Triticum aestivum) cultivars for resistance to Fusarium head blight

To identify excellent cultivars resistant to Fusarium head blight (FHB), 104 wheat cultivars were tested by single-flower inoculation using two prevalent pathogens from 2018 to 2020. Agronomic traits were also investigated. Six FHB-resistance quantitative trait loci (QTL), Fhb1, Fhb2, Fhb4, Fhb5, Fhb7 and Qfhb.crc-2D, have been assessed using previously reported DNA markers. A diagnostic marker has been used for Fhb1, and indicative markers linked to the other QTL were used. Results showed that (i) 12 (11.5%) cultivars were resistant to two pathogens in 3 years; among them, ‘Shengxuan 6’, ‘Wanhongbian 759’, ‘Yunong 903’ and ‘Yunong 901’ had good agronomic traits. (ii) Among cultivars with one resistance QTL, the severities of cultivars carrying Fhb1 and Qfhb.crc-2D were 2.2 and 2.8, respectively, whereas those of cultivars with Fhb2 or Fhb7 were 3.6. Among cultivars with two resistance QTL, the severities of cultivars with Fhb1 + Fhb4, Fhb1 + Fhb7 and Fhb4 + Fhb5 were 2.2, 3.0 and 3.6, respectively. The severity of five cultivars possessing three or four resistance QTL was below 2.5. Fhb1 and Qfhb.crc-2D showed better resistance effects than other resistance QTL.     

马铃薯全粉面包感官品质改良研究

在现有面包配方及制作工艺的基础上,通过添加不同的面包改良剂以提高马铃薯全粉面包的感官品质.通过单因素试验,以感官评分为评价指标,研究马铃薯全粉、谷朊粉、明胶及大豆分离蛋白添加量对马铃薯全粉面包感官品质的影响,并通过响应面分析试验,优化面包改良剂的最佳配方.结果表明,在马铃薯全粉添加量为12％时,马铃薯全粉面包改良剂的最佳配方为:谷朊粉2.67％,大豆分离蛋白0.14％,明胶0.10％.质构仪测定结果显示,改良后马铃薯全粉面包的感官品质得到明显提升.