Zn distribution and bioavailability in whole grain and grain fractions of winter wheat as affected by applications of soil N and foliar Zn combined with N or P

A two-year field experiment was conducted to investigate the effects of foliar Zn combined with N or P on Zn concentration and bioavailability in wheat grain and its milling fractions under different soil N levels. At maturity, grains were harvested and fractionated into flour and bran for nutrient analysis. Both high soil N supply and foliar Zn-enriched fertilizer applications greatly increased Zn concentration and bioavailability in both whole grain and grain fractions. Compared with foliar Zn alone, foliar Zn combined with N increased Zn concentration and bioavailability, whereas foliar Zn combined with P decreased Zn concentration and bioavailability. However, foliar Zn combined with P slightly increased the protein concentration compared to foliar Zn alone. Protein concentration significantly increased, whereas phytate concentration decreased, in whole grain and flour, both in soil N and foliar Zn-enriched N treatments. Therefore, foliar Zn plus N (with appropriate soil N management) may be a promising strategy for addressing dietary Zn micronutrient deficiencies, especially in countries where flour is a significant component of the daily diet.     

我国春麦区部分小麦品种品质状况分析

1999年将 38份春小麦品种 (品系 )种植于内蒙古呼和浩特 ,对其磨粉品质和面包烘烤品质进行了评价。结果表明 ,我国春小麦品种的面包烘烤品质较差 ,不同地区品种间品质差异较大 ,辽宁和内蒙品种的磨粉品质和面包烘烤品质优于其它地区的品种。回归分析表明 ,蛋白质含量和单位蛋白质含量的面包体积决定了面包体积总变异的 99.9% ,硬度、沉淀值和吸水率对面包总分有重要作用。品种的出粉率主要取决于 1心槽路出粉率 ,2心和 1皮槽路出粉率对出粉率贡献也较大。高分子量麦谷蛋白亚基 (HMW GS)Glu A1和Glu D1位点的等位变异与品质性状密切相关。面包烘烤品质的改良应在分析HMW GS的基础上 ,将硬度作为选择指标之一 ,适当提高蛋白质含量 ,重点加强对沉淀值的选择     

不同收获时期和收获方式对水稻碾米品质和产量的影响

研究不同收获时期和方式对水稻碾米品质和产量的影响,确定适宜收获期,结果表明:过早收获,籽粒成熟度不高,青瘪粒增多,千粒重降低,从而造成减产,也降低了精米率和整精米率;反之,收获过晚也会降低产量。在本试验条件下,综合考虑各因素,10月1～10日茎秆含水量偏高,可采用半喂入式收割机收获;10月10～17日可采用全喂入式联合收割机收获,即适宜收获时间17 d。割晒方式收获适宜收获期是9月25日～10月5日。     

2008-2010年度陕西关中小麦品质分析与比较

为掌握近年来关中地区小麦品质状况,以2008-2010年从关中地区3市9县（区）抽取的253个大田生产小麦样品为实验材料,对其品质进行了全面检测分析。结果表明,2009年小麦籽粒品质和磨粉品质较差,籽粒硬度、L＊值、a＊值、b＊值在年度间差异显著。总体来讲,关中地区小麦的蛋白质品质较好,且比较稳定,受环境条件影响较小;而淀粉品质受环境的影响较大,3年间淀粉峰值黏度、破损值、回生值均有显著差异;粉质参数和拉伸参数在不同年度的差异较小,比较稳定。     

铣削参数对毛竹表面粗糙度影响的研究

通过对毛竹(Phyllostachys pubescens)的铣削实验,研究刀具前角、铣削深度、每齿进给量对其径向铣削表面粗糙度的影响.结果表明:随刀具前角的增大,铣削表面粗糙度各项指标中,轮廓高度方向指标Ra、Rz、厨均有所增大,但增幅不明显;而轮廓峰谷间距有所下降.铣削深度对表面粗糙度各参数并无明显影响.每齿进给量Uz对铣削表面粗糙度高度方向指标影响不明显,Sm值与Uz呈良好的正相关关系.     

利用CSSL群体研究稻米加工品质相关QTL表达的稳定性

 【目的】研究稻米加工品质的分子遗传基础，为遗传改良和分子标记辅助选择提供有用信息。【方法】利用Asominori为遗传背景具有IR24染色体片段的置换系（CSSL）群体，在4个环境下对稻米糙米率、精米率和整精米率进行QTL定位和稳定性分析。【结果】结果共检测到30个QTL与稻米加工品质相关，其中qMR-6、qMR-8、qHR-3和qHR-6在4个环境中都能被重复检测到，影响精米率的qMR-6和qMR-8的平均贡献率分别为21.1%和22.2%；与整精米率相关的qHR-3和qHR-6，平均贡献率分别为34.6%和22.3%；且qMR-6、qMR-8、qHR-3和qHR-6对应的置换系与背景亲本Asominori在4个环境中相应性状的表现型之间都存在显著差异（P<0.05）。【结论】qMR-8、qBR-8b和qHR-8共定位在第8染色体R727-G1149区间的QTL簇上，在笔者以前的研究中发现该QTL簇包含与稻米蒸煮食味、外观和营养品质等相关的多个主效QTL，这为剖析同一染色体区段内的1个或多个基因协同调控多个品质性状形成的复杂代谢网络提供信息。     

东北三省水稻穗上不同部位碾磨及外观品质的比较研究

为明确中国东北地区水稻品种品质的特点,以2007年辽宁、吉林、黑龙江三省水稻区域试验品种(品系)为试材,在栽培管理水平高、有代表性的沈阳、公主岭、五常区试点,对三省穗上不同部位碾磨及外观品质进行比较.结果表明,辽宁省品种糙米率和整精米率均居于三省之首;辽宁省品种精米率较高,略高于黑龙江和吉林,但三省之间差异不显著;粒长和长宽比呈现黑龙江>辽宁>吉林的趋势;吉林白度高于辽宁,显著高于黑龙江;垩白度和垩白率均为吉林略高于辽宁,二省均极显著高于黑龙江.     

Effect of tool angles on the chips generated during milling of wood by straight router-bits

 The effect of tool angles on the shapes of chips generated by parallel-to-grain and end-grain milling was explored for China fir and maple under fixed spindle and feed speeds and cutting depth. The milling path was up-milling by straight router-bits with a diameter of 12 mm. The chip shapes could be distinguished as five types: spiral, splinter, flow, thin, and granules or powder. The flow and thin chips were generated most often (on a weight percentage basis) for all tool angles investigated for parallel-to-grain and end-grain milling of China fir and maple. More granule chips were produced with parallel-to-grain milling than with end-grain milling for both woods. The measured chip thickness (t′) was thicker than the calculated thickness (t _max). Thicker and longer maple chips were produced by end-grain milling than by parallel-to-grain milling. The tool geometries of 40°/15° (sharpness of the angle–rake angle), 50°/15°, and 60°/15° for China fir and 40°/25°, 50°/5°, and 60°/5° for maple produced relatively more flow chips with parallel-to-grain milling. Furthermore, the tool geometries of 40°/5°, 50°/15° and 60°/25° produced more flow chips (weight percentage) by end-grain milling of China fir and maple. Received: May 23, 2001 / Accepted: June 28, 2002 Acknowledgment This study was supported by a grant from the National Council of Science, Taiwan (NSC89-2313-B-415-011).     

平均铣削厚度对MDF铣削粉尘粒度分布及表面粗糙度的影响

研究了不同平均铣削厚度条件下MDF铣削粉尘粒度分布状态及典型粒度粉尘的形态,并在此基础上测试了MDF铣削表面的粗糙度。结果表明,铣削MDF粉尘粒度分布主要集中在0.5～450.0μm,铣削MDF粉尘颗粒基本上为狭长型纤维状。随着平均铣削厚度的增加,MDF粉尘的平均粒度{D（4,3）,D（3,2）}及中位径D（50）呈逐渐增大的趋势,而铣削速度影响较进给速度影响明显。随着平均铣削厚度的增加,MDF铣削表面质量降低,而铣削速度影响较进给速度影响明显。     

润麦条件对黑小麦新春36号磨粉品质特性影响

[目的]在室温下探讨不同润麦水分和润麦时间对黑小麦新春36号磨粉品质特性的影响.[方法]采用一次润麦,对不同润麦水分（13％～16％）、不同润麦时间（16 ～ 40 h）下黑小麦新春36号的磨粉品质进行了研究.[结果]试验表明,黑小麦新春36号蛋白质含量高达16.4％,具有开发面包专用粉和面条专用粉的潜质,采用Brabender磨粉,润麦水分14％,润麦时间32h,此时,出粉率为56.5％,灰分为0.515％,损伤淀粉含量为16.7 UCD,降落数值为551 s,湿面筋含量31.86％,干面筋含量11.05％,面筋指数89.5,面筋持水率189.1％.[结论]研究可为黑小麦新春36号品种的面粉工业化生产提供借鉴和参考.