山西重要黍稷种质资源品质性状的初步鉴定与评价

营养品质和口感品质是组成黍稷种质子粒品质的重要组成部分。粗蛋白和粗脂肪含量是组成营养品质的主要成分,赖氨酸和可溶性糖含量是组成口感品质的主要成分。通过对山西省有代表性的90份黍稷种质的粗蛋白、粗脂肪、赖氨酸和可溶性糖的测定,评价了参试黍稷种质资源的营养品质和口感品质。结果表明,黍稷种质资源的粗蛋白平均含量为11.88%,粗脂肪平均含量为3.69%,赖氨酸平均含量为0.19%,可溶性糖平均含量为2.04%。鉴定筛选出7份粗蛋白含量13.00%、粗脂肪含量4.00%以上的高营养品质种质;15份赖氨酸含量0.20%以上、可溶性糖含量2.00%以上的口感品质优的种质;3份粗蛋白含量13.00%以上、粗脂肪含量4.00%以上、赖氨酸含量0.20%以上和可溶性糖含量2.00%以上的营养品质和口感品质均优的种质。营养品质和口感品质与不同类型种质的相关性分析表明,稷的营养品质好于黍,黍的口感品质好于稷,红粒种质营养品质和口感品质最好,白、褐、复色的种质居中,黄粒的最差;粒形和营养品质及口感品质相关不显著。研究结果为今后优质种质利用提供了参考依据。     

甘肃省谷子地方品种营养品质的分析与评价

对甘肃省199份谷子地方品种子粒的营养品质分析结果表明:蛋白质和脂肪的平均含量较高,品种间差异大,变异丰富;不同地区谷子品种的营养品质存在差异,陇东地区谷子蛋白质和脂肪含量较高;不同粒色谷子营养品质也存在差异,青色籽粒的谷子其蛋白质、脂肪和赖氨酸含量较高。     

甘肃省谷子地方品种营养品质的分析与评价

对甘肃省199份谷子地方品种子粒的营养品质分析结果表明：蛋白质和脂肪的平均含量较高,品种间差异大,变异丰富;不同地区谷子品种的营养品质存在差异,陇东地区谷子蛋白质和脂肪含量较高;不同粒色谷子营养品质也存在差异,青色籽粒的谷子其蛋白质、脂肪和赖氨酸含量较高。     

苦瓜主要品质性状的遗传变异、相关和通径分析

对23份苦瓜材料的10个品质性状进行了研究。结果表明,苦瓜维生素C、还原糖、有机酸、果瘤、果色、果刺和苦味遗传变异系数大,遗传力高;水分含量遗传变异系数很小;风味遗传变异系数较小,遗传力低。苦瓜4个内在营养品质之间相关性小,而4个外观品质性状之间关系密切。两个味觉品质与4个内在营养品质之间相关性小,但与4个外观品质之间关系密切。内在营养品质与外观品质之间有一定关系。通径分析提出通过降低果实的苦味和有机酸含量来提高风味品质;通过水分含量和果瘤两性状的直接选择来实现对维生素C的间接选择。     

长期轮作对黄土高原旱地小麦籽粒蛋白质营养品质的影响

在长期定位试验条件下,研究了黄土高原旱地粮草(小麦-红豆草)、粮豆(小麦-豌豆)和粮饲(小麦-玉米)3种典型轮作制度对小麦籽粒蛋白质营养品质的影响.结果表明:轮作制度及茬口年限可对黄土高原旱地小麦籽粒蛋白质营养品质产生不同程度的影响.与连作小麦相比,实行小麦-红豆草轮作后,小麦籽粒蛋白质营养品质较稳定,且其籽粒蛋白质必需氨基酸含量、氨基酸评分、氨基酸比值系数、化学评分和氨基酸指数均较高,可作为黄土高原生产优质蛋白小麦的轮作制度;小麦与豌豆进行轮作,豌豆茬后1年小麦籽粒蛋白质营养品质较高,但豌豆茬后2年小麦籽粒蛋白质必需氨基酸含量较低,且多种必需氨基酸评分和化学评分低于连作小麦,必需氨基酸指数比连作小麦低12.2％,营养品质较低;虽然粮饲轮作小麦籽粒蛋白质营养品质较稳定,但其粗蛋白、必需氨基酸含量及氨基酸平衡程度均低于连作小麦.     

长期轮作对黄土高原旱地小麦籽粒蛋白质营养品质的影响

在长期定位试验条件下,研究了黄土高原旱地粮草（小麦-红豆草）、粮豆（小麦-豌豆）和粮饲（小麦-玉米）3种典型轮作制度对小麦籽粒蛋白质营养品质的影响.结果表明： 轮作制度及茬口年限可对黄土高原旱地小麦籽粒蛋白质营养品质产生不同程度的影响.与连作小麦相比,实行小麦-红豆草轮作后,小麦籽粒蛋白质营养品质较稳定,且其籽粒蛋白质必需氨基酸含量、氨基酸评分、氨基酸比值系数、化学评分和氨基酸指数均较高,可作为黄土高原生产优质蛋白小麦的轮作制度;小麦与豌豆进行轮作,豌豆茬后1年小麦籽粒蛋白质营养品质较高,但豌豆茬后2年小麦籽粒蛋白质必需氨基酸含量较低,且多种必需氨基酸评分和化学评分低于连作小麦,必需氨基酸指数比连作小麦低12.2%,营养品质较低;虽然粮饲轮作小麦籽粒蛋白质营养品质较稳定,但其粗蛋白、必需氨基酸含量及氨基酸平衡程度均低于连作小麦.     

胶质细胞源神经营养因子治疗帕金森病的研究

胶质细胞源神经营养因子治疗帕金森病的研究唐剑闻（华东师范大学生物系,上海２０００６２）刘健郑仲承（中国科学院上海生物化学研究所,上海２０００３１关键词胶质细胞源神经营养因子帕金森病基因治疗帕金森病（Ｐａｒｋｉｎｓｏｎ＇ｓｄｉｓｅａｓｅ,ＰＤ）是一种常...     

闪电河流域6种农作物磷元素含量动态变化规律研究

本文报道了闪电河流域１５种植物磷含量特征及６种农作物含磷量的动态变化规律。结果表明：闪电河流域植物平均含磷量为１．３８±０．６２ｍｇ·ｇ￣（－１）,最高达２．２５ｍｇ·ｇ￣（－１）,最低只有０．８８ｍｇ·ｇ￣（－１）,与海河流域及锡林河流域植物磷含量基本一致。６种农作物在整个生长期间的磷含量变化规律表现为三种类型：禾本科植物小麦（Ｔｒｉｔｉｃｕｍａｅｓｔｉｖｕｍ）、莜麦（Ａｖｅｎａｎｕｄａ）和油料作物类亚麻（Ｌｉｎｕｍｕｓｉｔａｔｉｓｓｉｍｕｍ）,果实成熟期＞幼苗期＞营养期（Ｐ＜０．０５）;豆科作物豌豆（Ｐｉｓｕｍｓｅｔｉｖｕｍ）和蚕豆（Ｖｉｃｉａｆａｂａ）幼苗期＞营养期≥果实成熟期（Ｐ＜０．００１）;块茎类作物马铃薯（Ｓｏｌａｎｕｍｌｕｂｅｒｏｓｕｍ）则表现为营养期＞幼苗期＞果实成熟期（Ｐ＜０．００１）。６种农作物不同器官部位中根、茎、叶表现为幼苗期＞营养期＞果实成熟期（马铃薯除外）,而果实则为成熟后期＞果实形成期。不同器官磷含量比率的变化可反应磷在根、茎、叶、果４个器官的迁移清况,研究认为植物磷在幼苗期及营养期,通过根→茎→叶迁移,而在果实成熟期则通过根→茎叶→果途径运输。     

子莲新品种‘武植子莲1号’和‘武植子莲2号’产量与营养品质分析

对子莲（Nelumbo nucifera Gaertn.）新品种‘武植子莲1号’和‘武植子莲2号’与其他12个主栽子莲品种的莲子产量和品质性状进行分析,并通过隶属函数分析法对他们的营养品质性状进行综合评价。结果显示：不同子莲品种的产量和营养品质性状差异显著,同一品种在不同发育时期莲子的可溶性糖和淀粉含量等营养指标差异较大;鲜莲子的可溶性糖含量显著高于成熟莲子,而蛋白质和淀粉含量显著低于成熟莲子。与12个主栽子莲品种相比,‘武植子莲1号’在产量上较为突出,成熟莲子的淀粉含量达52.15%,是生产天然淀粉的优良品种;‘武植子莲2号’鲜莲子的直链淀粉和支链淀粉含量低,可溶性糖含量达23.43%,适合鲜食。隶属函数分析结果表明,‘武植子莲1号’和‘武植子莲2号’的综合营养品质较好,具有很高的应用价值。     

国内山药营养品质、影响因素及评价方法研究进展

综述了山药营养功能成分特点、营养品质影响因素及评价方法方面的研究进展，以期为山药营养品质研究、营养精准利用、种植技术优化改良提供科学依据。     

Correlation between average protein composition and amino acid properties

Relations between amino acid properties and their averaged content in protein are discovered. Some groups of amino acids are delimited; they differ in equation parameters describing relations between amino acid properties and their content in protein. Dependence of amino acid molar content on weights of their residues in protein are hyperbolic (4 groups of amino acids with different parameters of the equations are delimited); the same relations are discovered between amino acid hydrophobicity and their molar content in protein (3 groups of amino acids are delimited). Graphs representing the relations between the content of amino acid residues in protein expressed as weight per cent and molar weights of residues and their volumes in protein look like bunches of divergent lines, each represents one group of amino acids. Delimitation of amino acids into groups correlates with ATP expenditures for their synthesis. The connection between the discovered regularities and the fact that amino acid content of averaged protein followed the Zipf law, is discussed. The role of these regularities in solving several biological problems is analysed.     

4种小檗科植物叶片的蛋白质及氨基酸组成分析

蛋白质和氨基酸是植物体内重要的营养物质,研究药用植物的蛋白质和氨基酸组成对药用植物资源的合理开发和综合利用具有重要意义,但目前对药用植物次生代谢物的研究较为广泛（如黄酮类化合物[1-2],而对其初生代谢物的研究相对较少[3-4]。     

Relationship between relative protein value and somein vitro indices of protein quality

Besides amino acid composition of a protein, their bioavailability is an important determinant of the protein quality. In view of the observations over the last decade or two, implicating the small peptide uptake by the mammalian intestine as a major route of protein absorption, a few animal and plant proteins were subjected to sequential enzymatic digestionin vitro with pepsin, pancreatin + trypsin and erepsin and the release of amino acids as small (including dipeptides) and large peptides and free amino acids, was determined. The relative protein values of α-lactalbumin, egg whites, casein, gluten, zein and protein isolates of soyabeans and groundnuts was determined using rat growth method. It was observed that relative protein value were positively correlated with the essential amino acid index of protein, quantity of essential amino acids released as small peptides and the dipeptide content of enzymatic digests, while there was a negative correlation between relative protein value and essential amino acid content of large peptide fraction.     

Considerations in predicting phenotypic modifications in amino acid profiles of total cell protein of microorganisms.

A mathematical model is presented that describes the concentration of an amino acid in total cell protein as a function of its concentration in individual cell proteins or in sets of cell proteins. The resulting equation makes it possible to calculate how the makeup of cell proteins must change to obtain a specified alteration in the content of an amino acid in the total cell protein. It is recognized that protein species or sets of proteins that are distinguished by being richer or poorer in a key amino acid than the overall protein must undergo considerable variations in content. The necessary extent of these shifts suggests that the amino acid composition of total cell protein is not likely to be affected significantly by variations in the cultivation conditions.     

不同施肥水平对不同品种小麦籽粒蛋白质和地上器官游离氨基酸含量的影响

研究了小麦不同品种开花后各地上器官游离氨基酸含量的变化动态及其与籽粒蛋白质含量的关系,以及氮素营养的调节作用。结果表明,小麦叶片和颖壳十穗轴游离氨基酸含量均在开花后持续增加,至花后14d达到最大值,之后开始下降。茎和叶鞘游离氨基酸含量则在开花后上升较缓慢,至花后21d达最大值。籽粒游离氨基酸含量一般在开花后就持续降低。各地上器官游离氨基酸含量与成熟期籽粒蛋白质含量均呈显著或极显著正相关,说明源器宫中游离氨基酸供应充足,有利于籽粒蛋白质积累。增施氮肥能够提高各地上器官中的游离氨基酸含量,进而促进籽粒蛋白质的合成,提高籽粒蛋白质含量。品种之间籽粒蛋白质含量的差异,是由各地上营养器官向籽粒运输氨基酸的综合作用所造成的。     

氨基酸组成对蛋白质耐热性的影响

为了研究一级结构对蛋白质耐热性的影响,利用软件DNAMAN对16个家族32种蛋白质序列进行了氨基酸含量分析,并统计分析了氨基酸组成对蛋白质耐热性的影响。通过比较同一家族的高低温蛋白质序列及16个家族中所有高温和低温蛋白质序列中氨基酸含量的变化可以推断(从低温到高温)：Ser、Cys．含量降低显著,Arg、Ile、Pro含量升高显著。由此可知高温蛋白质倾向于含有疏水性氨基酸而避免亲水性氨基酸。     

Dietary influence on protein level in milk and milk yield in dairy cows

Diet can influence the yield of milk protein more than it can influence milk protein content. Providing sufficient dietary crude protein in forms that will maximize amounts of amino acids required for milk protein synthesis to the gastrointestinal tract, in forms that can be digested and absorbed, will provide for optimal milk protein yield and content. Maximizing ruminal microbial protein synthesis is an important part of this strategy. The rest of the strategy involves providing sufficient amounts of the remaining required amino acids as ruminally protected proteins, or amino acids in forms that can be digested in the gastrointestinal tract. A diet deficient in protein will reduce milk protein content 1 to 2 g kg⁻¹ and may substantially reduce yields of milk and milk protein. A diet containing high amounts of readily fermentable carbohydrates may increase milk protein content 1 to 2 g kg⁻¹, and may increase yields of milk and protein, but may also result in digestive and metabolic upsets. Diets containing supplemental fat will increase yield of milk protein, but not as extensively as the increase in yield of milk, because milk protein content is usually reduced 1 to 2 g kg⁻¹. The increased efficiency of milk fat and lactose synthesis is likely to be the reason for this depression in milk protein content. A means of overcoming this problem is a continuing research challenge.     

双孢蘑菇菇脚氨基酸含量的测定及营养评价

测定了双孢蘑菇菇脚中蛋白质和氨基酸的含量,应用模糊识别法和氨基酸比值系数法,以鸡蛋蛋白为标准蛋白,以WHO/FAO的必需氨基酸参考模式为评价标准,对双孢蘑菇菇脚的蛋白质营养价值进行了全面评价,并与双孢蘑菇子实体的蛋白质进行比较.结果表明:双孢蘑菇菇脚蛋白质中总氨基酸含量为73.16％,氨基酸种类齐全,必需氨基酸含量占氨...     

The synthesis of RNA and silk protein in Galleria mellonella silk glands

The silk protein synthesis in silk glands of Galleria mellonella is preceded by the increase of total RNA content. The levels of the main RNA classes: 28S and 18S rRNA, tRNA as well as poly(A) + RNA change proportionally to the total RNA pool of glands. The fibroin-like silk protein of molecular weight of about 240 000 is characterized by the high content of four amino acids: glycine, alanine, serine and leucine, which account for more than 70% of amino acid residues. This fibroin-like protein is present in the posterior, middle and anterior parts of silk gland of the last instar larvae.