不同载体包埋食用菌菌种的实验研究

分别用海藻酸钠、聚乙烯醇、卡拉胶、明胶、醋酸纤维素和聚丙烯酰胺作载体,对食用菌菌种进行固定化实验,结果显示以10%聚乙烯醇添加0.8%海藻酸钠为包埋剂进行菌种固定化,所制备的固定化菌种其机械强度和细胞活性都最好。     

丁酸钠植物精油复合制剂对南美白对虾生长性能、致病性弧菌和非特异性免疫的影响

研究丁酸钠植物精油复合制剂对南美白对虾(Litopenaeus vannamei)生长性能、肠道微生物及非特异性免疫的影响.试验分为2组,对照组饲喂基础日粮,试验组饲喂基础日粮+2.5 kg/t 丁酸钠植物精油复合制剂.结果显示,相比对照组,试验组南美白对虾增长率提高11.73％(P＜0.01),质量增加率提高13.5...     

海藻酸钠包埋保藏对食药用菌种活性的影响

采用海藻酸钠包埋食药用菌种 ,并于液体石蜡中封藏 3年后测定其活性。结果表明 :食药用菌种平均萌发率为 84.0 % ,平均萌发时间为 3 2h ,菌丝生长速度为 0 .75 8cm/d。     

Differential Sensitivity of Rice Cultivars to Salinity and Its Relation to Ion Accumulation and Root Tip Structure

Abstract

Effects of NaCl on the growth, ion content, root cap structure and Casparian band development were examined in four rice (Oryza sativa L.) cultivars with different salt resistance (salt-sensitive indica-type IR 24 and japonica-type Nipponbare and salt-resistant indica-type Nona Bokra and Pokkali). Experiments were conducted to find the differences in salinity resistance during early seedling and developed seedling stages among the cultivars. For salinity treatment, sodium chloride (NaCl) was added to nutrient solution at concentrations of 0, 25 and 50 mM for 7 days from germination to the 7th day (early seedling stage) or from the 7th day to 14th day (developed seedling stage). Growth inhibition by salinity was more prominent in the early seedling stage than in the developed seedling stage. Based on the growth, the order of the sensitivity was IR24 > Nipponbare > Nona Bokra > Pokkali. The growth of NaCl-treated rice cultivars relative to control was significantly and negatively correlated with the Na⁺ content and Na⁺/K⁺ ratio in roots and shoots in both stages. Scanning electron microscopic observation revealed that the root cap tissues proliferated and extended to the basal part of the root tip by salinity. The length of root cap was, however, reduced by 50 mM NaCl in sensitive cultivars due to peeling off. An endodermal Casparian band was formed in the basal region of the root tip. Development of the Casparian band was more prominent in sensitive cultivars than in tolerant cultivars. Root cap proliferation might be related to NaCl resistance in rice seedlings, but the Casparian band may not function efficiently in Na⁺ exclusion. Essentially the present results suggest that exclusion of Na⁺ from roots plays a critical role in expression of Na⁺ resistance in rice seedlings and the root cap is important for Na⁺ exclusion.     

Effect of sodium chloride on gluten network formation,dough microstructure and rheology in relation to breadmaking

Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein.     

火腿肠中亚硝酸盐含量的测定

[目的]分析测定火腿肠中亚硝酸盐的含量。[方法]采用分光光度法确定亚硝酸钠的最佳吸收波长,检测市售2种不同种类的火腿肠中亚硝酸钠的含量。[结果]试验表明,亚硝酸钠的最佳吸收波长为538nm,2种市售火腿肠中的亚硝酸钠含量根据国标都在安全食用范围之内。[结论]分光光度法检测食品中亚硝酸盐含量操作快捷、灵敏度高、设备简单、结果直观,效果较好。     

Na2CO3催化微波合成乙酰水杨酸的研究

[目的]以水杨酸和乙酸酐为原料,采用碳酸钠作催化剂微波辐射合成乙酰水杨酸。[方法]采用正交试验法,考察了催化剂用量、微波功率、辐射时间对反应产率的影响。[结果]优选出的较佳反应条件为:取6.3 g水杨酸和9 ml乙酸酐,催化剂碳酸钠用量0.4g,微波功率400 W,辐射时间90 s。在此条件下,乙酰水杨酸产率达83.25%。[结论]采用碳酸钠微波催化合成乙酰水杨酸,反应收率较好。     

An efficient in vitro shoot regeneration through direct organogenesis from seedling-derived petiole and leaf segments and acclimatization of Ficus religiosa

Prolific and rapid in vitro plant organogenesis via direct regeneration has been obtained from axenic seedling-derived petiole and leaf explants of Ficus religiosa in Murashige and Skoog (MS) medium containing different concentrations of cytokinins in combination with indole-3-butyric acid (IBA). MS medium with 1.5 mg/l 6-benzylaminopurine plus 0.15 mg/l IBA produced the highest shoot induction frequency with an average of 6.26 and 10.13 shoots per leaf and petiole explants, respectively. After 4 weeks, the highest root formation frequency (96.7%), root number (5.73), and root length (4.76 cm) were with MS medium containing 2.0 mg/l IBA plus 0.1 mg/l α-naphthalene acetic acid. In addition, the effect of four sodium nitroprusside (SNP) treatments on acclimatization was also studied. Highest morphological traits such as survival rates, fresh and dry root weights as well as antioxidant enzymatic activities such as superoxide dismutase, peroxidase, and catalase was achieved with 125 ppm SNP. The α-amino acid, proline, content was highest with this treatment while the highest H2O2 (hydrogen peroxide) was in the controls. This study introduces a cost-effective, prolific, and efficient in vitro multiplication system to supply pharmaceutical and ornamental needs. It is the first report of an in vitro organogenesis protocol for F. religiosa by direct regeneration through axenic seedling-derived petiole and leaf explants, which can be efficiently employed for the utilization of active biomolecules.     

The effects of sodium reduction on the mechanical properties of doughs made from flours with a range of strengths using a mixograph

To devise strategies for meeting Health Canada's target for reduced-sodium bread production, relationships between dough formula (i.e., red spring wheat flour, salt (NaCl) and water content) and dough mechanical properties were examined. Mixograph energy to peak (ETP), peak height (PKH), and peak bandwidth (PBW) were used to define changes in the properties of doughs induced by sodium reduction. ETP measurements indicated that dough strength characteristics were less responsive to sodium reduction as water content was increased. ETP was a good indicator of the cultivar-dependent response of doughs to sodium reduction, with doughs made from stronger flours being more sensitive to sodium reduction. According to ETP results, sodium reduction led to a decrease in flour strength discrimination. Sodium reduction at NaCl contents below ~1.5% led to more obvious changes in dough mixing characteristics (indicated by the ratio of PBW to PKH). Mixograph analyses of dough tolerance to sodium reduction will guide wheat breeding programs to select cultivars suitable for reduced sodium breadmaking.