菊叶薯蓣组织培养及快速繁殖

菊叶薯蓣组织培养以大田栽培苗地上部分幼嫩茎段作外植体。芽诱导培养基为MS+6-BA0.5～2.0mg·L-1+NAA0.1mg·L-1,继代增殖培养基为MS+6-BA1.0mg·L-1+NAA0.1 mg·L-1,生根培养基1/2MS+NAA0.5mg·L-1,每个过程均培养30d,每节段增殖2～3倍,生根率为85%以上。移栽基质为土壤∶珍珠岩(1∶3),遮光率为80%,保持较高湿度,每7d喷施1/2MS无机盐,1个月后成活率可达60%～80%。     

应用碳纳米管提高SBS改性沥青及其混合料路用性能的研究

通过向SBS（苯乙烯-丁二烯-苯乙烯三嵌段共聚物）改性橡胶粉末中添加功能纳米材料——碳纳米管的方式,获得了新型的碳纳米管-聚合物复合沥青改性剂.用该复合改性剂与基质沥青制备新型SBS改性沥青.针对改性沥青及其混合料进行大量的结构研究和路用性能测试.包括三大指标试验、差示扫描量热分析（DSC）、显微镜下的微观结构分析以及马歇尔实验.结果表明,由于碳纳米管较大的比表面积及大的π电子结构,能够提高SBS与沥青之间的物理溶胀及弱化学相互作用（这里主要以π-π堆积作用为主）.加入碳纳米管的SBS沥青较单纯SBS改性沥青在综合性能上有较大改观.     

桉木基复合材料研究进展

桉树作为我国主要的人工林树种之一,具有品种多、生长速度快等优点,在缓解我国木材供 需矛盾上发挥了重要作用。由于桉木存在高生长应力、节疤、易变形开裂等劣势,目前工业上主要用作 纸浆、纤维板或胶合板和单板层积材的芯板,其利用方式单一,附加值较低。近年来研究者们以桉木与 塑料、竹材等材料为原料制备复合材料,展现出良好的尺寸稳定性、力学性能、阻燃性、抗菌性等性能, 有效地提高了桉木的利用价值,拓宽了桉木在人造板、集装箱等领域的应用。文章分别介绍了桉木 / 塑 料、桉木 / 竹、桉木 / 水泥、桉木 / 无机物 4 种复合材料,并对其制备工艺、性能等方面的研究进展进行 综述。     

摊铺起始时间对组合箱梁沥青摊铺温度场的影响分析

沥青摊铺是一个短暂的施工过程,所引起的温度场对结构的作用具有时效性,不象日照温度场具有周期重现性,而且温度场在桥梁纵向上也有所变化。本文从温度场计算方法和边界条件的处理着手,结合温度场对结构作用计算原理,探讨沥青摊铺阶段温度应力计算方法：借助各截面上的沙（挠曲变形曲率）来反映次内力作用的大小,将桥梁从纵向上分成若干区段,每个区段内各截面的温度次内力作用相差较小,因而以最大温度次内力作用的温度分布作为该区段的温度分布。通过计算分析得出摊铺时间变化对结构温度场及温度作用的影响规律。     

混料设计及响应面法优化大黄药渣固态发酵生产漆酶的工艺

通过优化大黄药渣固体培养基的组成及发酵条件,以期最大程度提高发酵生产漆酶的活力。采用D-最优混料设计对固体培养基碳源组成进行优化,优化后得到的固体培养基组成为:小麦麸皮47.2%,大黄药渣47.2%,葡萄糖1.6%,蛋白胨2.5%,氯化钙0.48%,磷酸二氢钾0.5%,硫酸铜0.02%,硫酸镁0.5%。通过中心组合设计响应面试验建立二次回归模型对固态发酵条件进行优化,确定最优发酵条件为发酵初始pH 4.3,发酵温度32.5℃,固液质量体积比1.47∶1,发酵时间7.5 d。在此条件下,发酵生产的漆酶酶活为7 602.1 IU/mL,与模型预测值相对误差在0.6%。     

Strawberry Shelf Life,Composition, and Enzymes Activity in Response to Edible Chitosan Coatings

A series of active biodegradable coatings based on chitosan, gelatin, starch, and sorbitol with or without monoterpenes (geraniol and thymol) were prepared and applied on fresh strawberry fruit as postharvest treatments. The coated fruits were inoculated with fungal spores of Botrytis cinerea and stored for 7 days at 4 °C. Decay incidence, weight loss, anthocyanins, total soluble solids (TSS), total soluble phenolics (TSP), polygalacturonase (PGase), pectin-lyase (PLase), antioxidant activity, guaiacol peroxidase (G-POD), polyphenol oxidase (PPO), and catalase (CAT) were elucidated in the fruits of experimental sets and they were compared with that of controls. The coatings showed a significant effect on the development of quality variables, with the additional effect of geraniol and thymol as a function of the polysaccharide matrix. The coatings inhibited decay incidence, reduced weight loss, delayed changes in the contents of anthocyanin, TSS, and total soluble phenolics; inhibited the increase in G-POD and PPO activities; and retarded the reduction in CAT activity. Compared to the controls, all of the coatings had positive effects on the inhibition of cell wall degrading enzymes (PGase and PLase) and among all the tested coatings, T5, chitosan (1%) + starch (1%) + sorbitol (0.5%) + tween (0.05%) + thymol (0.02%) was the best. This formulation showed also the highest antimicrobial activity and the greatest effect on other physiochemical parameters and it can be suggested to use it as a useful coating agent for extending the shelf-life and maintaining quality of strawberry fruit.     

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.     

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.     

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.