Variation in seed proteins from mutagen-treated cultivars and selected lines of Vigna unguiculata L. Walp

The storage protein profiles of the seeds of two IITA cowpea cultivars (‘IT84E–124’ and ‘Vita 7’) exposed to three mutagens—sodium azide (NaN₃), ethyl methane sulphonate (EMS) and ⁶⁰Co gamma rays—and those of 18 selected M₃ lines were investigated by sodium dodecyl sulphate (SDS)-polyacrylamide gel electrophoresis (PAGE). The total seed protein, globulin and albumin fractions showed differences in number and intensity of subunit bands, but the least differences were found in the albumin fraction. Both high and low molecular weight bands were observed, the highest being 94.5 kDa and the lowest 12.0 kDa.‘Vita T showed less variability compared with ‘IT84E–124’, as indicated by the relative similarity indices (S.I.) of the two cultivars. The lowest S.I. of 0.200 was found among ‘IT84E–124’ lines while the lowest S.I. among ‘Vita T lines was 0.4706. A number of lines with particular traits were found to be characterized by the presence of specific polypeptide bands. This study demonstrates that induced mutation could create additional variability to supplement existing germplasm and that SDS-PAGE is a useful tool for discriminating and estimating genetic similarities among selections.     

磷酰胺除草剂APM诱导洋葱根尖分生组织细胞异常有丝分裂和蛋白质组分变化

研究了不同浓度APM(4～6 μmol/L)和不同处理时间(4～6 h)对洋葱根尖细胞有丝分裂的影响.结果表明,当用5.6 μmol/L APM处理洋葱分生组织16 h后,中期细胞有丝分裂指数(Met.Ⅰ)从0.8(对照)分别提高至5.0、5.2.结果也同时表明,当APM浓度超过4 μmol/L时,严重影响细胞有丝分裂.在根尖细胞中,多极分裂细胞(尤其是3～4级),中期染色     

陕西省部分小麦栽培品种高分子量麦谷蛋白亚基组成及其与品质关系

本研究以36个陕西省主要栽培品种为材料,利用SDS-PAGE方法分析了高分子量麦谷蛋白亚基组成,并对其SDS沉淀值进行了测定,分析了高分子量麦谷蛋白亚基组成与代表面包烘烤品质的SDS沉淀值间的关系.结果表明:Glu-1位点存在着广泛的等位基因变异,在所分析的36个品种中,Glu-A1位点亚基1出现频率最高,为63.9%;Glu-B1位点等位基因变异最丰富,其中亚基7 8和7 9出现频率最高,其次为亚基14 15;Glu-D1位点亚基组成以2 12为主;对各位点品质评分与SDS沉淀值的简单相关分析结果表明各位点品质评分与SDS沉淀值均存在着显著或极显著相关关系,各位点影响大小依次为Glu-D1＞Glu-A1＞Glu-B1;Glu-1品质评分与SDS沉淀值极显著正相关.     

Comparative analysis of different methods revealing the involvement of proteins during ageing of rice seeds

Seed longevity is a very important characteristic controlling seed quality. However, the mechanism underlying this characteristic is poorly understood. In this study, 'FH7185', a storable rice variety, the germination rate of which was 66.63%, much higher than the control after artificial ageing under relative humidity 88% and 42°C for 21 days. Different methods were applied to reveal the involvement of proteins during ageing of rice seeds. In total, 35 differential proteins were identified from 2D‐PAGE, and 3,719 proteins from iTRAQ analysis. A comparison of these two methods showed that not all protein types could be detected on the 2D‐PAGE gels, and the dynamic range was somewhat limited. So the comprehensive proteome map from the iTRAQ analysis was used to identify the quantitatively regulated proteins that played roles in seed longevity, and found that the most marked change was the increased abundance of many metabolic enzymes, especially the ones involved in α‐linolenic acid metabolism in the embryos during ageing. OsLOX2 and OsLOX3 had a negative effect on seed longevity, which were lower in FH7185 than the control. The dehydrogenase (LOC_Os07g44430) which played a major catalytic role in lipid peroxidation, also changed significantly during ageing. Therefore, OsLOX2, OsLOX3 and Loc_OS 07G44430 may be involved in the regulation of seed longevity with a synergistic effect.     

鸡毒支原体特异膜抗原的制备

采用 Ｓ Ｄ Ｓ聚丙烯酰胺凝胶电泳分离纯化鸡毒支原体膜蛋白。选择切取１１０ Ｋ Ｄ、９８ Ｋ Ｄ、６６～６２ Ｋ Ｄ 和５６ Ｋ Ｄ 特异蛋白条带，以 Ｐ Ｂ Ｓ（ｐ Ｈ７．４）浸泡过夜，浸出液置于透析袋封口，透析袋外散布 Ｐ Ｅ Ｇ（ Ｍ ＝ ６ ０００）浓缩膜抗原后获得特异膜抗原，为鸡毒支原体特异诊断方法的建立和单克隆抗体的制备奠定了基础。     

豚草(Ambrosia artemisiifolia)不同器官与不同发育期中过氧化物酶同工酶分析

本文用凝胶电泳法测定了豚草根、茎、叶不同器官过氧化物酶同工酶酶谱,按其酶带相对迁移率(R_m),可分为11条酶带.豚草植株过氧化物酶同工酶与其他植物一样,有明显的器官特异性和阶段发育特异性.结果表明豚草茎叶中过氧化物酶酶谱在开花前后有明显的变化:(1)开花期较开花前酶带明显地增多;(2)开花期在主茎或叶片中,都会出现一条颜色较浅的,该器官花期特有的酶带;(3)豚草株体内一条主酶带(E 带)在开花期明显变浅.上述过氧化物酶同工酶的三种变化,为判断豚草植株体内开花前后生理生化变化提供了一种生化指标.     

Frozen bread dough: Effects of freezing storage and dough improvers

This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications. The overall quality of bread baked from frozen dough deteriorates as the storage of the dough at sub-zero temperatures increases due to several factors which are discussed. Lipid-related emulsifiers such as diacetyl tartaric acid esters of mono and diglycerides and sucrose esters employed as anti-staling agents, dough modifiers, shortening sparing agents, and as improvers for the production of high-protein bread have also been employed in frozen doughs. Hydrocolloids are gaining importance in the baking industry as dough improvers due to their ability to induce structural changes in the main components of wheat flour systems during breadmaking steps and bread storage Their effects in frozen doughs is discussed. Other dough improvers, such as ascorbic acid, honey and green tea extract, are also reviewed in the context of frozen doughs.     

The influence of abiotic stress conditions on dough mixing characteristics of two hard red spring wheat cultivars

Two commercial hard red spring wheat cultivars were exposed to high and low temperatures, as well as drought stress when the main tiller kernels were at the soft dough stage. The trial was done in the greenhouse for two consecutive seasons to determine the effects of these stress conditions on protein content, SDS sedimentation and selected Mixsmart characteristics. Heat stress had the largest effect on mixing characteristics. Heat and drought stress caused a significant increase in flour protein content of both cultivars and had similar effects on mixing characteristics. The Mixsmart characteristics associated with dough strength were increased by heat and drought stress. Cold stress caused a slight increase in protein content of the cultivars, but in general caused a reduction in dough strength as measured with Mixsmart characteristics. The reaction of Mixsmart characteristics to heat and drought stress was much larger in Duzi than in Kariega, confirming that there is a large genotype effect in rheological characteristics.