特种稻谷蛋白亚基的研究

以陕西红香米、绿香米、紫糯、茉莉香米、黑帅、黑宝为实验材料,采用SDS-PAGE方法在pH为8.9,电流为15mA条件下,对其种子的谷蛋白进行了电泳分析,寻找其特征及其之间的差异。结果表明绿香米、黑帅都具有9条特征谱带;茉莉香米具有7条特征谱带;紫糯具有6条特征谱带;黑宝具有5条特征谱带;红香米具有4条特征谱带。分子量较高、蛋白谱带较多的品系为绿香米和黑帅(6～5条);分子量较高、蛋白谱带较少的品系为茉莉香米(2条)。     

葡萄色顶枝瑚菌中矿质元素及氨基酸含量的测定

采用原子吸收分光光度法和FDBN柱前衍生高效液相色谱等方法测定了葡萄色顶枝瑚菌中的矿质元素、氨基酸和蛋白质的含量。矿质元素K、Ca、Mg、Cu、Zn、Fe的含量分别是 :4 2 .5 0 0 0mg/g、0 .90 0 0mg/g、0 .4 1 3 0mg/g、0 .0 1 1 2mg/g、0 .0 64 3mg/g、0 .0 3 1 7mg/g、0 .0 73 7mg/g;蛋白质含量为 2 8.1 7% ;氨基酸总量为 2 2 6.91mg/g,其中七种必需氨基酸含量占氨基酸总量的 4 9.2 5 %     

红酵母类胡萝卜素形成的生理学研究

从数株红酵母中选出 1株产类胡萝卜素能力较强的红酵母RY 98(生物量、类胡萝卜素含量和产量分别为19.9g/L ,334 .8μg/ g和 6 .7mg/L) ;研究了该菌株产类胡萝卜素的最适营养与环境条件 ,获得了最佳的发酵生理学条件 :葡萄糖 40 g/L ,(NH4 ) 2 SO4 10 g/L ,酵母膏 3g/L ,蕃茄汁 2mL/L ,花生油 0 .5mL/L ,接种量 30mL/L ,初始pH 6 .0和通气量 (培养基装量 ) 4 0mL/ 2 5 0mL。在此初步优化的培养条件下 ,红酵母RY 98经 72h摇瓶发酵其生物量、类胡萝卜素含量和产量分别可达 2 6 .8g/L ,386 .9μg/ g和 10 .4mg/L ,依次比初筛中提高了 34 .7% ,15 .6 %和 5 5 .2 %。     

不同生态系统土壤氨基酸氮的组成及含量

采集于内蒙古白音锡牧场、陕西澄城、杨凌、宜川和太白山等地不同生态系统的 1 2个土样 ,用 6 mol/ L HCl水解 ,经 H型酸性阴离子交换树脂柱纯化后 ,用 Beckman 1 2 1 MB型氨基酸分析仪测定了 1 7种常见氨基酸。测定结果表明 ,不同生态系统土壤酸解氨基酸含量有很大差异 ,表现为草甸土壤 (氨基酸含量为 2 2 83.9μg N/ g) >森林土壤 ( 1 733.6μg N/g) >草原土壤 ( 85 6 .3μg N/ g) >农田土壤 (平均为 2 4 8.5± 37.8μg N/ g) ,并且氨基酸氮与土壤全氮有极显著的正相关关系 ( p<0 .0 1 ) ;在氨基酸中以中性氨基酸所占比例最大 ,平均为 5 3.99% ,其次为碱性和酸性氨基酸 ,分别为 2 4 .94 %和2 0 .5 9% ,含硫氨基酸最少 ,仅为 0 .4 8% .游离氨基酸以草甸土壤最高 ,为 1 4 .5 8μg N/ g,其它土壤在 1 .1 4～ 8.6 7μg N/ g之间 ,大部分在 2～ 3μg N/ g。游离氨基酸不仅数量低 ,而且种类也比酸解氨基酸少。不管是酸解氨基酸 ,还是游离氨基酸 ,在 0～ 2 0 cm土层的含量均大于 2 0～ 4 0 cm土层 ,从不同土壤样品的平均结果看 ,对酸解氨基酸 ,0～ 2 0 cm土层为96 0 .9μg N/ g,2 0～ 4 0 cm土层为 5 2 8.9μg N/ g ;对游离氨基酸氮 ,0～ 2 0 cm土层 6 .2 8μg N / g,2 0～ 4 0 cm土层 2 .2 2μgN/ g。施用氮     

不同产地松茸氨基酸与矿质元素的比较研究

以西南地区的三种松茸子实体为材料 ,用柱前衍生高效液相色谱法和原子吸收分光光度法分别对松茸子实体的氨基酸和矿质元素进行了测定 ,氨基酸的测定结果表明 :采自四川通江的松茸子实体的氨基酸总含量最高 ,为 10 .5 82 % ;其次为采自重庆的松茸子实体为 9.6 0 7% ;最低的为采自云南昌隆的松茸子实体 ,为 3.381%。矿质元素的测定结果表明 :所测定的七种元素中 ,含量较高的有三种 ,分别为K ,Ca和Mg ,平均含量分别为 3.1× 10 4mg/Kg ,1.6 2× 10 3mg/Kg和 5 .5 8× 10 2mg/Kg。在这三种松茸子实体中云南昌隆的Fe ,Mn含量最高 ,分别为 6 2 .2 82mg/Kg和 6 .0 6 4mg/Kg ;重庆的Cu含量最高 ,为 5 2 .84 5mg/Kg;Zn的含量在这三种子实体中差异不大。     

黑尾近红鲌含肉率及肌肉营养成分分析

测定了长江上游特有鱼类黑尾近红的含肉率及其肌肉生化成分和能值。结果表明 :黑尾近红的含肉率为 70 74 % ;其肌肉生化成分 (鲜重百分比 )水分含量为 80 97%、蛋白质 15 92 %、脂肪 1 11%、灰分 1 0 1%、无氮浸出物 0 99%、比能值 4 37kJ/g及E/P 2 7 4 5kJ/g。肌肉生化成分含量与体长变化无明显关系。肌肉中含有 17种氨基酸 ,总量为 6 9 0 7% (干重百分比 ) ;9种人体必需氨基酸总量是 34 81% ,必需氨基酸占氨基酸总量比例为5 0 39% ;四种鲜味氨基酸含量为 2 6 94 % ;必需氨基酸指数 (EAAI)是 6 3 6 4。缬氨酸 ,苏氨酸和异亮氨酸为限制性氨基酸。     

珍珠菜提取物抗肿瘤作用的初步研究

观察灌服珍珠菜提取物对小鼠肉瘤 ( S1 80 )的抑制作用 ,用相同方法跟踪珍珠菜的抗肿瘤有效部位。用紫外分光光度法 ,观察了珍珠菜提取物对环磷酰胺造成骨髓抑制的保护作用 ;采用 MTT法观察不同浓度珍珠菜提取物对人白血病 HL - 6 0及 K 5 6 2细胞的体外抑制作用。结果表明珍珠菜浸膏 ( 40 0 0 m g/ kg· d)、石油醚部位 ( 2 0 0 m g/kg· d)、氯仿部位 ( 2 0 0 m g/ kg· d)、乙酸乙酯 ( 2 0 0 mg/ kg· d)部位、正丁醇部位 ( 2 0 0 mg/ kg· d)及水溶性部位 ( 2 0 0mg/ kg· d)对小鼠肉瘤 ( S1 80 )抑瘤率分别为 5 2 .74%,16 .5 1%,2 8.41%,42 .17%,48.2 1%,2 5 .2 4%;小鼠灌服环磷酰胺 ( 2 5 mg/ kg· d)能引起骨髓抑制而使骨髓中 DNA含量下降 ,如同时灌服珍珠菜浸膏 ( 2 0 0 0 m g/ kg· d)则可使小鼠骨髓 DNA含量恢复至接近正常水平 ;珍珠菜总黄酮提取物 ( 2 10μg/ m L )、乙酸乙酯部位 ( 180μg/ m L )、正丁醇部位 ( 2 10μg/ m L )作用 48h对 HL - 6 0细胞的抑制率分别为 35 .6 6 %,45 .85 %,42 .36 %;IC5 0分别为 92 .85 ,16 4.93,40 2 .6 1μg/ m L ;对 K5 6 2细胞抑制率为 5 9.94%,70 .34%,77.98%;IC5 0分别为 17.6 4,5 2 .5 3,6 4.70μg/ m L。因此 ,珍珠菜提取物对小鼠肉瘤 ( S180 )有显     

松乳菇中氨基酸及其它营养素含量的测定

以秦巴山区野生松乳菇子实体为材料 ,分别对其菌盖和菌柄样品中氨基酸、粗蛋白、粗脂肪、粗纤维、总糖、灰分及微量元素的含量进行了测定。结果表明 :在所测定的 1 7种氨基酸中 ,菌盖含有 1 7种 ,菌柄含 1 6种 ,氨基酸总含量分别为 1 9.89%和 1 3 .79% ;必需氨基酸分别占氨基酸总量的 3 6.75 %和 3 5 .95 %。菌盖和菌柄中粗蛋白、粗脂肪、粗纤维、总糖、灰分含量分别为 2 4 .2 7% ,1 9.0 3 % ;6.84 % ,5 .0 2 % ;1 1 .5 2 % ,1 5 .2 6% ;3 7.4 1 % ,2 3 .89%和 7.4 2 % ,5 .2 8%。钙、铁、锌、铜、锰 5种微量元素中 ,铁含量最高 ,在菌盖和菌柄样品中分别为 0 .1 68% ,0 .1 2 %     

营养条件和流加发酵对放射型根瘤菌(Rhizobium radiobacter)产辅酶Q10的影响

利用放射型根瘤菌WSH2 6 0 1(RhizobiumradiobacterWSH2 6 0 1)重点考察了葡萄糖、蔗糖、玉米浆和蛋白胨、添加物以及流加发酵对细胞生长和产辅酶Q1 0 的影响 ,结果表明 ,葡萄糖和蔗糖适合于生产辅酶Q1 0 的最佳浓度分别为 30g L和 40g L ;辅酶Q1 0 发酵时玉米浆和蛋白胨的最适浓度分别为 11g L和 16g L ;添加蕃茄汁、玉米浆能提高发酵液的生物量 ,玉米浆、异戊醇、L 甲硫氨基酸等能促进辅酶Q1 0 的积累 ;与分批发酵相比 ,在 7L罐上流加蔗糖其细胞生物量 (DCW)和辅酶Q1 0 积累量增加 ,若在流加蔗糖的同时流加适当浓度的玉米浆能显著提高辅酶Q1 0 的产量 ,最大产量达到 5 2 .4mg L ;最大生物量 (DCW)和胞内辅酶Q1 0 含量 (C B值 )分别达到 2 6 .4g L和 2 .38mg g DCW ,比不流加的分批发酵分别提高 5 3 %和 33% ,比只流加蔗糖分别提高 2 4%和 2 6 %。     

腌制蔬菜营养成分的测定

分析了腌制蔬菜中的泡菜 ,盐浸渍菜中所含的主要营养成分的种类及其相对含量。结果显示 :泡菜和盐浸渍菜中水分、灰分、粗蛋白、粗脂肪和粗纤维的含量分别为 4 6 1% ,15 95 % ,10 2 8% ,2 19% ,2 3 2 9%和 3 11% ,2 6 49% ,15 19% ,2 42 % ,2 0 0 5 %。其氨基酸总量为 74 5 0 45mg/g ,6 6 4876mg/g ,其中必需氨基酸占 37 46 39%和43 6 76 1%。     

粳稻穗角与稻米品质的相关性及稻米品质遗传分析

测定了粳稻直立穗品种丙8979与弯曲穗品种C堡杂交组合的P1、P2及其重组自交系349个株系的穗角和10个稻米品质性状, 分析了穗角与稻米品质性状之间的相关性, 并运用主基因+多基因混合遗传模型, 对稻米品质10个性状进行了遗传分析。结果表明,穗角与糙米率、整精米率、垩白粒率、垩白度、糊化温度、胶稠度和直链淀粉含量均无显著相关; 与精米率呈显著正相关(r=0.124*); 与粒长和长宽比均呈极显著正相关(相关系数分别为0.470**和0.241**)。糙米率、精米率和直链淀粉含量均受2对主基因+多基因控制, 2对主基因具有累加作用和加性×加性的上位性作用; 整精米率、粒长、长宽比和胶稠度受2对加性-上位性主基因+多基因控制;垩白粒率、垩白度和糊化温度均受3对加性-上位性主基因+多基因控制。糙米率、精米率、整精米率、垩白粒率、垩白度和糊化温度6个品质性状以主基因遗传为主,粒长、长宽比、胶稠度和直链淀粉含量4个性状以多基因遗传为主。     

稻米品质性状对开放式空气二氧化碳浓度增高的响应

利用开放式空气CO2浓度增高(FACE)系统平台。研究大田栽培条件下粳稻武香粳14号稻米品质性状对CO2浓度增高200μmol·mol^-1的响应。结果表明．FACE处理稻谷的出糙率平均比CK高1．4个百分点,整精米率平均比CK低12．3个百分点,较低的供N水平有利于提高FACE条件下的出糙率．较高的供N水平有利于提高FACE条件下的整精米率;FACE处理的稻米垩白略有增加。垩白粒率平均比CK高11．9个百分点,垩白度平均比CK平均高2．8个百分点,较高的供N和供P水平有利于降低FACE条件下垩白大小、垩白粒率和垩白度;FACE处理稻米糊化温度平均比CK平均高0．52℃,胶稠度有提高的趋势,但对稻米直链淀粉含量影响较小,较高的供N和供P水平有利于降低FACE条件下稻米的直链淀粉含量,较低的供N和较高的供P水平有利于降低FACE条件下稻米胶稠度,较低的供N水平有利于降低FACE条件下稻米糊化温度;FACE处理使稻米蛋白质含量比CK平均低0．6个百分点,较低的供N和供P水平有利于降低FACE条件下稻米蛋白质含量。     

七种汉中稻米品质的分析

以汉中产 7种籼粘类稻谷为材料 ,分别对其样品中的蛋白质、矿质元素、直链淀粉、胶稠度、糊化温度、氨基酸等含量进行了测定 ,并将检测结果与国家标准及农业部标准进行了对照分析。结果表明 :胜泰和Y97-8品质基本达到国标规定籼粘类一级标准 ,具有推广价值。     

Alkaliviscogram and Other Properties of Starch of Tropical Rice

In the alkaliviscogram of starch of 26 nonwaxy rices grown in the tropics, gelatinization normality correlated positively with final gelatinization temperature (BEPT) of starch (r=0.969^**) and negatively with alkali spreading value of milled rice (r= ?0.931^**). Peak viscosity was not linearly related to amylose content. Among samples of rice starch having a high amylose (>28%) content, peak viscosity was correlated with the gel consistency of starch (r=?0.690^**) and of milled rice (r=?0.644^**) (n = 18). These high-amylose starches showed the widest variation in peak viscosity. Amylose content, and gel consistency were inherited from the same parent in all nine varieties and lines studied, whereas peak viscosity, gelatinization normality and the final BEPT were inherited from either parent. The starch of five waxy rices showed higher peak viscosities even at a concentration of 1.8% as compared with a 2.0% nonwaxy rice starch.     

海南山栏稻稻米品质分析及优异资源筛选

海南山栏稻是一类地方特有旱稻,是海南中部山区少数民族赖以生存的粮食作物,已深深植根于黎苗文化之中。本研究检测了17个海南山栏稻品种的稻米品质,并对品质性状进行了差异性和相关性分析,对供测品种进行了聚类分析。结果表明,大部分山栏稻米的糊化温度较低,属于中、软胶稠度和低直链淀粉含量稻米,蒸煮和食味品质较好。17个海南山栏稻品种被初步分成2类,其中2个品种被鉴定为优质糯米,而且发现了独特的黑尾山栏稻,其稻米加工品质、外观品质和食味品质较好。本研究为海南山栏稻品种改良和育种利用提供了参考。     

稻田温室气体减排措施对稻米氨基酸含量的影响

为探索稻田中温室气体减排措施对稻米氨基酸含量的影响,用10个不同方法对双季稻田进行处理,并使用高效液相色谱分别测定了各处理稻田中所产稻米中的16种氨基酸的含量,其中色谱柱为Agilent Zorbax AAA分析柱,柱前衍生使用邻苯二甲醛(OPA)和9-芴甲基氯甲酸酯(FMOC-CL)为衍生试剂。结果发现:1)10个处理中的稻米16种氨基酸种类齐全,施氮肥+添加生物质炭48 t/hm2+间歇灌溉(NPK+HBC+IF)处理中所得氨基酸总量为6520.7 mg/100g,效果最佳;对照组处理(不施加氮肥+无稻草还田+间歇灌溉)所得氨基酸含量4338.0 mg/100g为最低。以对照组处理所得必需氨基酸百分含量36.8%为最高值;无稻草还田+长期淹水(NPK+CF)处理方法所得必需氨基酸百分含量33.1%为最低值。10个处理中16种氨基酸中含量较高的氨基酸均为天冬氨酸、谷氨酸和精氨酸,含量最低的均为甲硫氨酸;2)施氮肥量相同时,长期淹水与间歇灌溉相比,氨基酸总量增加185.1 mg/100g,非必需氨基酸百分含量增加3%,谷氨酸、组氨酸和丝氨酸含量明显升高,但亮氨酸含量显著降低;3)施用氮肥能提高稻米中的氨基酸含量,且随着氮肥使用量的增加,氨基酸含量也随之增加,组氨酸含量增加显著;4)供氮量相同时,添加猪粪使氨基酸总含量升高了286.0 mg/100g,此结果表明,在供氮量相同的情况下,施用猪粪更有利于稻米氨基酸含量的提高;5)灌溉模式相同时,稻草还田配施氮肥对必需氨基酸和氨基酸总量均有提高,天冬氨酸、谷氨酸和组氨酸的含量增加较多,甲硫氨酸含量略有下降;随着稻草还田量的增加,对非必需氨基酸影响较为明显;当稻草半量还田(还田量为3 t/hm2)时,稻米中氨基酸总量增加最多;稻草全量还田+长期淹水(NPK+HRS+CF)与稻草半量还田+间歇灌溉(NPK+LRS+IF)处理中的氨基酸含量基本接近,但必需氨基酸含量前者略高于后者,说明稻草还田与水肥管理对氨基酸含量影响可能存在交互作用;6)添加生物质炭配施氮肥提高了稻米必需氨基酸与非必需氨基酸含量,且随着生物质炭添加量的增加而增加;与稻草还田、添加猪粪处理相比,生物质炭的添加对氨基酸总含量提升的效果最为显著,对稻田实际生产具有指导意义且具有一定的环境效益。     

籼型杂种稻米品质性状的数量遗传分析

应用新近提出的ｐ＾＋ｑ＾＋ｐｑ交配设计的种子性状遗传表达鉴别方法,分析了籼型水稻３个不育系和１０个恢复系配组的３０个杂种Ｆ１植株上的Ｆ２种子及其亲本的９个稻米品质性状。结果表明：（１）粒长、粒宽、粒重、糙米率和完整精米率５个性状在Ｆ２米粒间没有发生遗传分离,它们的遗传受二倍体母体基因型（Ｆ１植株）控制。（２）垩白率、直链淀粉含量、糊化温度和胶稠度４个性状则在Ｆ２米粒间有极显著的遗传分离,帮主要受三     

Production of aromatic three-line hybrid rice using novel alleles of BADH2

Aroma is a key grain quality trait that directly influences the market price of rice globally. Loss of function of betaine aldehyde dehydrogenase 2 (OsBADH2) affects the biosynthesis of 2-acetyl-1-pyrroline (2-AP), which is responsible for aroma in fragrant rice. The current study was aimed at creating new alleles of BADH2 using CRISPR/Cas9 gene editing technology under the genetic background of the japonica Ningjing 1 (NJ1) and indica Huang Huazhan (HHZ) varieties. Sensory evaluation and analysis using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) showed that the grains of the four homozygous T₁ lines with new alleles of BADH2 (nj1-cr ^BADH2-1, nj1-cr ^BADH2-2, hhz-cr ^BADH2-1 and hhz-cr ^BADH2-2) produced moderate fragrance and had significantly increased 2-AP content compared with wild-types. Moreover, there were no significant differences in the amylose content and gelatinization temperature among the four lines with new alleles of BADH2 to the wild-types. Thereafter, we crossed the HHZ background new alleles of BADH2 with CMS line Taonong 1A (TN1A) to produce a three-line hybrid variety B-Tao-You-Xiangzhan (BTYXZ) with increased grain aroma. The 2-AP content in grains of the improved BTYXZ-1 and BTYXZ-2 reached at 26.16 and 18.74 μg/kg, and the gel consistency of BTYXZ-1 and BTYXZ-2 increased significantly by 9.1% and 6.5%, respectively, compared with the wild-type Tao-You-Xiangzhan (TYXZ). However, the γ-aminobutyric acid (GABA) content in the improved three-line hybrid rice BTYXZ-1 (5.6 mg/100 g) and BTYXZ-2 (10.7 mg/100 g) was significantly lower than that of the TYXZ. These results demonstrated that CRISPR/Cas9 gene editing technology could be successfully utilized in improving aroma in non-fragrant japonica and indica varieties. In addition, the newly developed BADH2 alleles provided important genetic resources for grain aroma improvement in three-line hybrid rice.     

Amylose Content,Morphology, Crystal Structure,and Thermal Properties of Starch Grains in Main and Ratoon Rice Crops

Rice ratooning, or the production of a second rice crop from stubble after the harvest of the main crop, is considered to be a green and resource-efficient rice production system. The present study was conducted to examine variance in amylose content (AC), grain morphology, crystal structure, and thermal properties of starch between main- and ratoon-season rice of seven varieties. Ratoon-season rice grains had higher ACs and significantly lower transition gelatinization temperatures (To, Tp, and Tc) than did main-season rice grains. The relative crystallinity and lamellar peak intensity of ratoon-season rice starch were 7.89% and 20.38% lower, respectively, than those of main-season rice starch. In addition, smaller granules with smoother surfaces and lower thermal parameters were observed in the starch of ratoon-season rice. The relative crystallinity and lamellar peak intensity of starch correlated negatively with the AC and positively with transition gelatinization temperatures. These results suggest that the superior cooking quality of ratoon-season rice is attributable to the moderate increase of grain AC, which reduces the relative crystallinity, weakens the crystal structure, and lead to a decrease in the gelatinization temperature.     

The screening and preliminary construction of quality mutant population for cultivar “Nipponbare” in japonica rice (Oryza sativa)

Progenies of Oryza sativa cv. Nipponbare induced with 0.4% ethyl methane sulphonate (EMS) were screened for quality mutants and the preliminary quality mutant population was constructed in present experiment. A total of 2210 materials were first screened using near infrared reflectance spectroscopy (NIRS) from which 208 quality mutants were obtained for a second screening and then yielded 73 quality mutants including amylase content (AC), gel consistency (GC), gelatinization temperature (GT), protein content (PC), rapid viscosity analysis (RVA) parameters and amino acid contents. The screening yielded 11 PC mutants with a mutation frequency of 4.98??, followed by 7 rice floury viscosity mutants (3.17??), 5 AC mutants (2.26??), 4 chalky mutants, GT and GC mutants (1.81??), and 2 ASV mutants (0.9??). The relative contents of 17 kinds of amino acid mutations, including 7 kinds for essential amino acids and 10 kinds for nonessential amino acids were identified. With the variation of 10% as the screening standard, mutants were obtained for lysine and leucine at 0.45?? and for valine at 4.98??, but no mutants were found for isoleucine, phenylalanine, threonine. For nonessential amino acids, mutants of glutamic (0.45??), arginine (3.62??), alanine (3.17??), serine (0.45??), glycine (0.45??), tyrosine (1.81??), proline (2.71??), and histidine (0.45??) were obtained, but none was found for aspartic, phenylalanine nor threonine. At 100% as the screening standard for methionine and cysteines, the mutation frequency of these two amino acid mutants were 0.9?? and 4.98?? respectively. Quality mutants in this preliminary library of rice could play important role in gene function and breeding of rice quality.