干热区小粒咖啡提质增产的灌水和遮荫耦合模式

通过大田试验研究了灌水量分别为充分灌水的100%(CI)、75%(DI75)和50%(DI50)3个灌水水平和光照强度分别为自然光的100%(T100)、70%(T70)、55%(T55)和40%(T40)4个遮荫水平对小粒咖啡生长、产量及品质的影响,并建立了不同灌水和遮荫水平下小粒咖啡产量和品质的综合效益评价模型.结果表明:与CI相比,DI75增加小粒咖啡干豆中脂肪和绿原酸含量6.0%和10.2%,DI50显著增加咖啡因含量,而降低水分利用效率.与T100相比,T70增加干豆产量和水分利用效率27.2%和26.8%,增加干豆中总糖和绿原酸含量6.3%和5.5%.而T55和T40显著减少干豆产量、水分利用效率,以及干豆中咖啡因和绿原酸含量.与CIT100相比,DI75T70提高干豆产量和水分利用效率28.0%和44.5%,增加咖啡干豆中总糖、蛋白质、脂肪和绿原酸含量分别为12.2%、14.7%、6.6%和10.0%,而减小咖啡因含量8.3%.综合分析表明,DI75T70(灌水量为充分灌水的75%和70%的自然光照)的产量和品质的综合效益最优,可以实现小粒咖啡的优质高产和节水高效.     

河南省花生农家品种资源农艺和品质性状分析

综合分析河南省花生农家品种资源的农艺和品质性状,为花生的遗传育种提供理论依据。以128个不同地域来源的河南省农家品种为材料,田间调查株型、分枝型和开花习性等植物学性状,收获考种测定主茎高、侧枝长、总分枝数、结果枝数、单株产量、百果重和百仁重农艺性状,并测定蛋白质、脂肪、油酸和亚油酸含量。结果表明,农家品种以密枝型为主,农艺性状中百仁重的变异系数最大,为31.1%,其次为单株产量和总分枝数,分别为27.5%和22.2%,变异系数最小的为侧枝长,为12.5%;品质性状方面,河南农家品种资源的脂肪含量较高,脂肪含量55%以上的有10个花生品种。蛋白质含量偏低,最高仅25.3%,油酸含量中等,平均45.4%,最高的52.4%。本研究表明河南省农家品种的农艺性状表现丰富的遗传多样性,品质方面脂肪含量相对较高,合理利用河南省农家品种资源,可为花生品质改良提供优质性状的亲本。     

60份国内外藜麦材料子粒的品质性状分析

研究藜麦子粒的品质性状,可以为藜麦育种、加工及消费提供参考。本研究对4份国内和56份国外藜麦材料子粒的品质性状进行了分析,结果表明60份藜麦材料子粒的千粒重、灰分、蛋白质、淀粉、脂肪、粗纤维、总黄酮和总多酚平均含量分别为4.23 g、2.28%、14.03%、57.71%、6.53%、2.46%、1.83 mg/g和1.49 mg/g。国内藜麦材料的灰分、蛋白质和总多酚平均含量较高,分别为3.47%、14.92%和1.78 mg/g;秘鲁藜麦材料的脂肪、粗纤维和总黄酮平均含量较高,分别为6.69%、2.66%和2.03 mg/g;美国藜麦材料的淀粉平均含量较高,为59.91%;玻利维亚藜麦材料的千粒重较高,为4.32 g;不同子粒颜色藜麦材料之间的品质存在差异,黑色藜麦材料的蛋白质含量较高,白色和红色藜麦材料的淀粉含量较高,红色和黑色藜麦材料的粗纤维、总黄酮和总多酚含量较高。     

组培苗鲜罗汉果与干罗汉果营养成分的分析和比较

对组培苗鲜罗汉果与干罗汉果提取物的营养成分进行分析和比较研究,分别测定了蛋白质、脂肪、总糖、碳水化合物、灰分、矿质元素、维生素E和氨基酸含量。结果表明:组培苗鲜罗汉果和干罗汉果蛋白质含量分别为22.23%、19.8%,氨基酸总量分别为12.51%、8.36%,其中人体必需氨基酸占氨基酸总量分别为38.13%、36.36%,矿质元素含量分别为1081mg/100g、1089mg/100g,维生素E含量分别为0.183mg/100g、0.589mg/100g。组培苗鲜罗汉果的蛋白质、氨基酸含量比组培苗干罗汉果分别高2.43%、4.15%,碳水化合物、维生素E含量组培苗干罗汉果比组培苗鲜罗汉果分别高2.44%、0.406mg/100g,矿质元素、粗脂肪、总糖、灰分等含量两者不存在明显差异。     

206份芋种质资源品质性状分析

对206份芋种质资源品质性状进行了分析,结果表明:按球茎类型来分,干物质含量魁芋>多头芋>魁子兼用芋>多子芋。淀粉含量魁芋>魁子兼用芋>多头芋>多子芋,干物质和淀粉含量都以魁芋最高,分别为27.38%、20.21%,多子芋最低,分别为19.54%、13.35%。蛋白质含量多头芋>魁芋>多子芋>魁子兼用芋,以多头芋的含量最高为1.54%,其他类型相差不大。可溶性糖含量魁芋>魁子兼用芋>多子芋>多头芋,以魁芋的可溶性糖含量最高为1.21%,其他芋类型相差不大。按母芋芽色来分,多子芋中,干物质、淀粉和蛋白质含量红芽多子芋>白芽多子芋,可溶性糖含量白芽多子芋>红芽多子芋;多头芋中,干物质、淀粉、可溶性糖白芽多头芋>红芽多头芋,蛋白质含量红芽多头芋>白芽多头芋。在整个芋种质资源中,芋的干物质含量与淀粉含量(r=0.9583**)、干物质含量与蛋白质含量(r=0.5529**)、淀粉含量与蛋白质含量(r=0.5284**)呈极显著正相关,干物质含量与可溶性糖含量(r=-0.2934**)、淀粉含量与可溶性糖含量(r=-0.3391**)、蛋白质含量与可溶性糖含量(r=-0.4498**)均呈极显著负相关。此外本研究还按叶柄颜色类型对芋种质资源品质性状进行了分析。     

大豆微核心种质蛋白质及脂肪含量的遗传变异

大豆是人类最重要的植物蛋白和油脂来源。提高大豆蛋白质及脂肪含量一直是大豆品质育种的重要研究方向。采用NIR检测方法,对77份大豆微核心种质进行蛋白质及脂肪含量分析,探讨微核心种质蛋白质及脂肪含量的遗传变异特性及其与主要农艺性状的相关性,为种质利用及品质育种提供依据。结果表明,蛋白质含量和脂肪含量在品种间和生态区间均存在极显著的差异,变异丰富;蛋白质含量和脂肪含量的变异幅度为40.68%~50.03%和13.81%~21.51%,平均含量为45.95%和17.42%,变异系数为4.42%和7.96%;不同生态区品种蛋白质含量为南方品种>黄淮海品种>北方品种>国外品种,脂肪含量则相反。蛋白质含量与脂肪含量呈极显著负相关(r=-0.825**),与单株粒数和单株荚数呈极显著和显著负相关(r=-0.205**,r=-0.156*),与底荚高度呈极显著正相关(r=0.240**)。主成分分析显示,4个主成分可解释82.25%信息,分别为产量构成因子、品质因子、株型因子和粒重因子。     

皖北地区平欧杂种榛优势品种坚果性状评价

【目的】对皖北地区栽培的平欧杂种榛优势品种进行性状评价,明确品种加工适宜性。【方法】2011年起在皖北地区引进平欧杂种榛品种（系）22个,依据适应性和丰产性等指标筛选出9个优势品种,选择与坚果加工利用直接相关的经济性状指标、榛仁营养成分、矿质元素、油脂理化性质及脂肪酸组成进行研究,从烤制、仁用、油用、鲜食等不同加工利用角度进行分析评价,以期为平欧杂种榛选择与推广提供科学依据。【结果】结果表明,皖北地区9个平欧杂种榛优势品种坚果质量分布范围为2.54～4.40 g,三径均值为18.99～21.49 mm,形状指数为1.04～1.31,榛仁质量分布范围为1.00～1.66 g,果壳厚度为1.53～2.41 mm,出仁率为34.36%～47.01%。榛仁脂肪含量为50.50～58.00 g/（100 g）,蛋白质含量为21.10～25.10 g/（100 g）,可溶性糖含量为4.08%～4.94%。油脂中鉴定出棕榈酸、棕榈烯酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸和花生烯酸8种脂肪酸成分,其中油酸含量最高,为81.21%～88.53%,不饱和脂肪酸含量为92.19%～94.61%。在矿质营养方面,榛仁中钾、磷、钙和镁含量较为丰富。对加工产能进行折算,9个平欧杂种榛优势品种单株坚果产量分布范围为1.52～2.20 kg,单株脂肪产量为330.50～503.47 g,单株蛋白质产量为141.68～224.40 g。【结论】根据榛果消费方式的不同,研究认为皖北地区平欧杂种榛品种中,辽榛3号最适作为带壳烤制品种,辽榛3号、达维和辽榛4号最适作为仁用加工品种,其中辽榛4号可作为油用加工品种,辽榛1号可作为功能性蛋白饮料加工品种,达维和辽榛9号可作为高钙类加工品种,达维、辽榛3号、平欧545号是皖北地区较为适宜的鲜食品种。     

新收集大豆种质资源主要品质鉴定与评价

对"十五"期间新收集、保存入国家种质资源库的841份大豆种质资源的蛋白质、脂肪两个主要品质性状进行了鉴定评价.结果表明,蛋白质、脂肪含量均近似正态分布,最大频度分别出现在41.01%～ 42.00%含量范围和20.01%～21.00%含量范围.与以前收集、保存的种质资源相比,新收集种质资源的蛋白质含量呈下降趋势,而脂肪含量和蛋脂总量呈上升趋势.不同类型种质资源的品质性状比较结果表明,地方品种的蛋白质总体水平明显高于育种材料、引进种质和选育品种3种类型,引进种质的脂肪、蛋脂总量的总体水平明显高于其他3种类型.国内种质资源高蛋白质大豆占有率高于引进种质资源;引进种质资源高脂肪、高蛋白兼高油的大豆占有率高于国内种质资源.     

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。     

野生湖南山核桃的营养成分研究

对野生湖南山核桃果仁的油脂及其组分、总糖、蛋白质及其氨基酸组成、维生素E、维生素B1、钙、铁、锌、铜、钼等元素含量进行分析.果仁中粗脂肪、总糖、粗蛋白质、维生素E、维生素B1的含量分别为56.57%、3.51%、8.18%、3.06 mg/100 g和1.19 mg/100 g;钙、铁、锌、铜、钼元素含量的含量分别为114.6 mg/100 g、3.26 mg/100g、5.14 mg/100g、1.69 mg/100g和0.12 mg/100g.果仁的脂肪主要由软脂酸、油酸,亚油酸、亚麻酸、花生四烯酸组成,其含量分别为6.41%,71.80%,19.28%,1.82%和0.69%;果仁中蛋白质氨基酸有16种,其中9种人体必需氨基酸都含有.     

Rapid measurement of phytate in raw soymilk by mid-infrared spectroscopy

The phytate content in soymilk is known to affect tofu curdling. A rapid measurement of phytate from a water extract of soybean (raw soymilk) in an early stage of tofu processing was investigated using mid-infrared spectroscopy (IR) with an ATR accessory. IR absorption of phytate was observed from 1200 cm-1 to 900 cm-1, and saccharide and protein in the extract also had IR absorption in the same region. In order to separate phytate from other components, the phytate was precipitated completely by the addition of calcium under alkaline condition (pH 11.5). The precipitate was dissolved in citrate buffer (pH 6.0) and then used for IR measurement. The absorbance at 1070 cm-1 correlated well with the phytate content of the soymilk. The measurement of phytate in raw soymilk can be done rapidly by FT-IR measurement with an ATR accessory and gives reproducible values, which can be used for the measurement of phytate content in various soybeans for tofu making.     

Decrease in the Gel Strength of Tofu Caused by an Enzyme Reaction during Soybean Grinding and Its Control

The effect of soybean grinding temperature on the firmness of tofu was investigated. The firmness of tofu decreased with increasing grinding temperature between 0°C and 50°C, this being related to the content of sulfhydryl (SH) groups in soymilk. It could, therefore, be presumed that the decrease in firmness depended upon the decrease in SH content, which was of enzymatic nature and closely correlated with the peroxide value. These facts suggested that the decrease in SH content was caused by a lipid oxidative reaction of lipoxygenases in soybean. When the soybean was ground at a low temperature and in a nitrogen atmosphere to inhibit the action of lipoxygenase, the soymilk was rich in SH content and formed firmer tofu.     

Changes in soybean phytate content as a result of field growing conditions and influence on tofu texture

It is known that tofu quality tends to vary among soybeans even of the same variety. Cultivation environments can affect the contents of the soybeans. Twenty-seven soybean varieties were grown in a drained paddy field and an upland field, and then their protein and phytate contents were determined using the Fourier transfer infrared spectroscopy (FT-IR) method. The phytate contents of 12 varieties were higher in the drained paddy field than in the upland field. On the other hand, the environmental factor had little effect on the protein contents. In order to determine whether the difference in phytate content affected tofu texture, the hardness of the tofu made from phytate-added soymilk was measured. The tofu texture having more phytate became softer in the range of the common coagulant concentration. We concluded that the difference in the phytate content of the soybeans among the environmental conditions is a factor that causes fluctuation in tofu quality.     

Effects of Temperature and Relative Humidity on the Growth of and Enzyme Production by Actinomucor taiwanensis during Sufu Pehtze Preparation

The growth of and production of protease, α-amylase, α-galactosidase, and lipase by Actinomucor taiwanensis in relation to temperature and relative humidity during the preparation of sufu (Chinese cheese) pehtze were investigated. The incubation temperature, humidity, and cultivation time greatly affected the growth of and enzyme production by A. taiwanensis on tofu. It grew best at 97% humidity and 30°C. The highest yields of protease (112 U/g of dry tofu) and lipase (1,448 U/g of dry tofu) were found after 60 h of incubation at 97% humidity and 25°C. On the other hand, the highest yield of α-amylase (1,949 U/g of dry tofu) was observed after 48 h of incubation at 96 to 97% humidity and 30°C, and the highest amount of α-galactosidase (387 U/g of dry tofu) was observed at 35°C and 96% humidity after 60 h of growth. The results suggest that the temperature and humidity should be controlled at 25 to 30°C and around 97%, respectively, during the commercial preparation of sufu pehtze for better growth of and production of enzymes by A. taiwanensis.     

Solvent extraction selection in the determination of isoflavones in soy foods

Acetonitrile is superior to acetone, ethanol and methanol in extracting the 12 phytoestrogenic soy isoflavone forms found in foods. At 53% organic solvent in water, raw soy flour, tofu, tempeh, textured vegetable protein and soy germ were evaluated for isoflavone extraction efficiency. The efficiency of acetonitrile extraction was demonstrated in mass balance evaluations of toasting of soy flour and soymilk heating.     

花生粕脂肪含量对豆腐品质的影响

为了确定适用于制备花生豆腐的原料的脂肪含量,以低温花生粕为原料,采用谷氨酰胺转氨酶（transglutaminase,TG）和高温微压煮浆（high-temperature pressure cooking,HTPC）工艺制备花生豆腐,研究不同花生粕脂肪含量（6.89%、10.12%、15.43%、20.28%和25.54%）对豆腐质构的影响,对比花生豆腐与市售大豆豆腐的耐煮性和色泽,并分析加工过程中花生蛋白的结构变化。结果表明,花生粕脂肪含量对豆腐质构有显著影响（P<0.05）,除脂肪含量为25.54%的花生粕外,其他脂肪含量的花生粕均可用于制备花生豆腐。当花生粕脂肪含量为6.89％时,可制得与市售大豆石膏豆腐的质构、耐煮性相当的花生豆腐产品,且其黄度值b（8.38）显著小于大豆石膏（15.86）和卤水（16.56）豆腐（P<0.05）,具有色泽优势。而对于花生蛋白结构变化的分析表明,当花生粕脂肪含量相对较低（6.89%~20.28%）时,TG对花生蛋白的作用效果较好,进一步施加HTPC处理可使花生蛋白完全变性,并且通过形成疏水相互作用和二硫键以维持豆腐凝胶结构。研究结果为花生豆腐的加工提供了技术指导和理论支撑。     

Electro-stimulation of tofu wastewater for the production of single cell protein from various microorganisms

Tofu wastewater can be utilized as a substrate for microorganisms that produce single-cell proteins (SCPs). Because different microorganisms have different cellular components, the composition of SCPs varies. Electro-stimulation has the potential to speed up fermentation and increase product yield. The goal of this study was to find the best way to produce SCPs from Aspergillus awamori, Rhizopus oryzae, and Saccharomyces cerevisiae in the tofu wastewater substrate using electro-stimulation. The experimental method was used in the study, the data were analyzed using independent t-test statistical analysis, and the best treatment was identified using the effective index method. This treatment consisted of producing SCP with electro-stimulation of −1.5 V and without electro-stimulation for 72 h for the yeast and 96 h for the mold at 25 °C in tofu wastewater that had already been conditioned to a pH of 5. The parameters measured included measurement of population of microorganism, change in pH, dry biomass weight, carbohydrate content, and protein content. Electro-stimulation reduced the optimum fermentation time of A. awamori SCP from 56 to 32 h, resulting in 0.0406 g/50 mL of dry biomass, 30.09% carbohydrate content, and 6.86% protein content. Meanwhile, the optimal fermentation time on R. oryzae and S. cerevisiae were not accelerated by electro-stimulation. The best treatment was A. awamori without electro-stimulation, which produced 0.0931 g/50 mL of dry biomass, 20.29% carbohydrate, and 7.55% protein.     

Physico-Chemical Characterization of Soymilk Particles as a Function of Their Volume Fraction: Comparison with Theoretical Systems

The physico-chemical properties of soymilk particles were investigated as a function of concentration of protein in soymilk. Soymilk samples were prepared using different water-to-protein ratios, resulting in 4?%, 5?% and 7?% protein content. The soymilk particles were not significantly different in their protein composition, surface hydrophobicity and intrinsic fluorescence; however, their ??-potential and particle size were affected by protein concentration. Using a relation between the effective refractive index of soymilk and the turbidity parameter determined experimentally using diffusing wave spectroscopy, it was possible to estimate, for the first time, a voluminosity of 4.11?mL/g and a refractive index of 1.388 for the colloidal particles. This allowed conversion of protein content to volume fraction, and comparison of the experimental data collected by diffusing wave spectroscopy, rheology and ultrasonic spectroscopy with theoretical models.     

Variability in reproductive traits in Jatropha curcas L. accessions during early developmental stages under warm subtropical conditions

Variability in floral, fruit, and seed characteristics, and oil content of 15 accession of Jatropha curcas during early development were assessed during two flowering periods in south Florida subtropical climate. The two flowering periods had leaf flushing in March. Field evaluation using 18 quantitative traits showed significant variation among accessions. The number of female flowers and female : male flower ratio ranged from 1 to 15 and 1 : 8.8 to 1 : 67.8, respectively. Fruit set by natural pollination was 89 and 66% during the first (1st) and second (2nd) flowering periods, respectively. A higher number of female‐type inflorescences were observed during summer. There were significant differences in seed traits, except for number of seeds per fruit. Accession TREC 31 had the highest individual seed dry weight and 100‐seed weight (0.83 g and 79.7 g, respectively). The oil content varied from 19.30% to 35.62%. Seed dry weight had positive correlation with seed fresh weight, seed length, seed thickness, seed width, and 100‐seed weight, but negative correlation with oil content. Based on the cluster analysis using 15 morphological traits, jatropha accessions were grouped into five main clusters and accessions from different geographic regions grouped together in a cluster. Principal component analyses (PCA) revealed morphological variation. The first three components explained 73.5% of the total variation and seed dry weight, 100‐seed weight, total flowers per inflorescence, male flowers per inflorescence and fruit set can be used to distinguish accessions. The PCA also indicated that flowering traits were more influenced by seed origin while seed traits were affected by flowering spans. Although evaluations were performed in plants during the juvenile phase, accessions TREC 31 and TREC 55 had superior averages for almost all characters evaluated. These results provide a preliminary assessment of the high variability in jatropha accessions evaluated and their potential for use in breeding and genetic improvement programs.     

Class-based stratification matrix for physical leaf traits in phenetic relations of Withania somnifera (L.) Dunal accessions

Withania somnifera (L.) Dunal is a promising herb with many pharmaceutical and therapeutic uses ranging from immunomodulation to anticarcinogenicity. It is commonly known as Indian ginseng, as it is comparable to Panax ginseng, which is a widely studied and utilized herb. There are limited studies on the genetic diversity of W. somnifera from the northeastern region of the Indian Subcontinent. This paper describes the characterization of wild accessions collected from Tamil Nadu State. A total of 15 accessions collected from wild populations were studied for their physical leaf traits such as leaf fresh weight (g), dry weight (mg), leaf dry matter content (mg g^?1), specific leaf area (mm² mg^?1), leaf size (mm²), total carbon and nitrogen, and total withaferin-A content in leaves. An attempt was made to correlate physical leaf traits with withaferin-A content. The molecular traits, which were treated in a presence–absence matrix, failed to group the hyper-withaferin-A accessions. The quantified physical leaf traits were converted into a presence–absence matrix using a novel method of class-based stratification. The phenetic relations inferred from the Fitch–Margoliash algorithm applied to physical leaf trait data resulted in grouping of accessions with high withaferin-A content. These traits were used in the selection of promising accessions which can be further used for breeding programmes.