绣球菌生物学特性若干问题的研究

绣球菌菌丝在蛋白胨培养基中生长最佳,硫酸铵、尿素、复合肥对菌丝生长有抑制作用。选用基础培养基或在基础培养基中添加0.3%蛋白胨作为绣球菌母种培养基较为合适。栽培料中添加淀粉可促进绣球菌的生长,接种50d后观察发现,添加新鲜去皮马铃薯块比马铃薯淀粉效果好,前者100%菌袋出现原基,后者只有50%菌袋出现原基,且原基正处在胶质片时期。添加大米淀粉,小麦淀粉效果与马铃薯块接近,甘薯淀粉与马铃薯淀粉效果接近。     

Gelatinization mechanism of potato starch

The non-Newtonian behavior and dynamic viscoelasticity of potato starch (Jaga kids red ’90, 21.0% amylose content) solutions after storage at 25 and 4°C for 24 h were measured with a rheogoniometer. The flow curves, at 25°C, of potato starch showed plastic behavior >1.0% (w/v) after heating at 100°C for 30 min. A gelatinization of potato starch occurred above 1.0% at room temperature. A very large dynamic viscoelasticity was observed when potato starch solution (3.0%) was stored at 4°C for 24 h and stayed at a constant value with increasing temperature. A small dynamic modulus of potato starch was observed upon addition of urea (4.0 M) at low temperature (0°C) even after storage at 25 and 4°C for 24 h. A small dynamic modulus was also observed in 0.05 M NaOH solution. Possible models of gelatinization and retrogradation mechanism of potato starch were proposed.     

Increased levels of policosanol and very long-chain fatty acids in potato pulp fermented with Rhizopus oryzae

Significant amounts of policosanol and very long-chain fatty acids (VLFAs) ranging in carbon length from 22 to 30 were found in the lipophilic fraction obtained from potato pulp fermented with Rhizopus oryzae. It is believed that these compounds would have originally been present as suberin-related compounds, but not as wax, in the periderm of potato tubers and concentrated into potato pulp during the process of starch production. Moreover, the policosanol and VLFAs extracted from potato pulp with organic solvents were found to have increased after fermentation.     

Extrusion processing of high amylose potato starch materials

Thermoplastic starch was prepared by mixing native high amylose potato starch and normal potato starch in a Buss co-kneading extruder at starch to glycerol ratios of 100:45 and 100:30. The materials were also conditioned to different moisture contents at different relative humidities at 23 °C. After the mixing, the compounds were extruded into sheets with a Brabender laboratory extruder. The thermoplastic high amylose materials exhibited a higher melt viscosity than the normal potato starch materials when conditioned at 53% relative humidity. Increasing the moisture content in HAP from 27% to 30% (by weight) lowered the melt viscosity to the same level as that of normal potato starch with a moisture content of 28%. In general, the high amylose materials were more difficult to extrude than the thermoplastic material based on normal starch. The main extrusion problems encountered with the high amylose starch were unstable flow, insufficient melt tenacity and clogging of the die. By increasing the moisture content, increasing the compression ratio of the screw and increasing the rotation rate of the screw, the problems were reduced or eliminated. However, only with a starch to glycerol ratio of 100:45 was an acceptable extrusion result obtained. Extruded sheets of such high amylose materials had a stress at break of about 5 MPa at room temperature and 53% relative humidity, whereas the corresponding value for normal potato (thermoplastic) starch was 3 MPa. The elongation at break was also higher in the case of the high amylose material. The results are discussed in terms of residual crystallinity of the starch materials.     

A new ADP (UDP)--glucose glucosyltransferase activity in disrupted starch grains.

Disrupted potato starch granules obtained in the presence of 8 M urea were shown to increase [¹⁴C] glucose incorporation from labeled ADP-glucose or UDP-glucose into starch, as compared to intact grains. Labeled glucose or maltose units were found to be incorporated through a linkage that produced cyclic phosphate esters upon mild alkaline treatment and was sensitive to hydrolysis at pH 2.0. Both properties of this linkage strongly resembled those of the pyrophosphate bond of ADP-glucose or UDP-glucose.     

Increased Levels of Policosanol and Very Long-Chain Fatty Acids in Potato Pulp Fermented with Rhizopus oryzae

Significant amounts of policosanol and very long-chain fatty acids (VLFAs) ranging in carbon length from 22 to 30 were found in the lipophilic fraction obtained from potato pulp fermented with Rhizopus oryzae. It is believed that these compounds would have originally been present as suberin-related compounds, but not as wax, in the periderm of potato tubers and concentrated into potato pulp during the process of starch production. Moreover, the policosanol and VLFAs extracted from potato pulp with organic solvents were found to have increased after fermentation.     

The effects of different starch sources and plasticizers on film blowing of thermoplastic starch: Correlation among process,elongational properties and macromolecular structure

The material compositions and the technological procedures to prepare biodegradable films with the film blowing technology based on thermoplastic starch were studied in this work. The activities were focused on the analysis of the effects of starch source (maize, potato and wheat), supplier (Roquette, Cerestar and Cameo) and the type of plasticizers (glycerol, urea and formamide) and their content on the physical–chemical and mechanical properties. Moreover, in order to develop a film blowing technology, material composition as well as processing condition were optimized. Among 10 varieties of thermoplastic starch prepared, the combination of urea and formamide as plasticizer restrained retrogradation and improved mechanical properties. Extensional rheological properties of the thermoplastic starch films were also investigated: the results showed that the occurrence of strain-hardening behaviour in some of the investigated compositions lead to a positive effect on the film blowing process. In this study we found that the combination of high-amylose (>51%) starch and urea/formamide mixtures as plasticizer produced an homogenous film of a 50 μm thickness and a robust film blowing process due to the good elongational viscosity, high deformability of the melt and strain-hardening behaviour.     

Raw and steam-pelleted cassava,sweet potato and yam cayenensis as starch sources for ruminant and chicken diets

Three tropical tubers, raw or processed by steam-pelleting, were studied in the rumen in vitro or in the chicken in vivo in order to determine the effects of the nature and of the treatment of the tubers on urea utilization by rumen microflora, starch breakdown in the crop and the performance of growing chickens.Starch of cassava (Manihot utilissima) and of sweet potato (Ipomea batata) is characterised by an X-ray diffraction pattern of the A-type and is therefore similar to starch of cereals. In vitro these starches were well broken down in the presence of α-amylase from B. subtilis, and were good sources of energy for rumen microbial growth; in vivo they were completely digested by growing chickens. Compared to cassava, the fermentation of sweet potato in rumen and crop led to increased acidity. The cassava diet gave a better nitrogen retention and growth performance associated with higher food intake.In contrast, starch of yam (Dioscorea cayenensis) which is characterized by an X-ray diffraction pattern of the B-type, and by large granules like potato starch, was less susceptible to α-amylase and promoted lower microbial proteosynthesis in vitro. Starch from a yam diet was more slowly degraded in the crop and its overall digestibility was only 83%. Yam reduced feed intake and gave lower nitrogen retention and lower food conversion ratio and consequently poor growth.The steam-pelleting treatment increased starch availability and permitted better urea utilization by rumen microflora. It improved N retention and feed efficiency of chicken diets, although not significantly. The greatest effect of the treatment was observed with yam.In conclusion, the digestibility of a given starch seems to be related to its structure, characterized by the type of X-ray diffraction pattern, which could be a help in tuber selection for animal nutrition. Simple processing such as steam-pelleting may improve the nutritive value of a tuber, especially when its starch has a B-type crystallinity.     

Study of structural and rheological properties of starch isolated from genetically modified potato

It has been found in this work that the starchiness and starch content in tubers of GM potato and tubers of initial Lugovskoi potato variety are identical. No differences and difficulties were observed upon starch preparation from GM and common potato. Starch samples isolated from GM potato conform to the current standard for potato starch. The starch isolated from GM potato has a higher melting point, i.e., it is more thermally stable as compared with the starch isolated from a control sample. The bulk modulus of gels obtained from starch isolated from GM potato is higher in comparison with that of gels prepared from starch isolated from the control sample. Thermodynamic and rheological properties of starch from GM potato provide a possibility to predict its application in the manufacture of thermostable and strong polymeric materials.     

Domain E of Bacillus macerans cyclodextrin glucanotransferase: An independent starch-binding domain

The starch-binding domains of glucoamylase I (SBD of GA-I) from Aspergillus awamori and of cyclodextrin glucanotransferase (domain E of CGTase) from Bacillus macerans were fused to the C-terminus of beta-galactosidase (beta-gal) The majority of the fusion proteins produced in Escherichia coli were found as inclusion bodies. Active fusion proteins were purified by partial solubilization of the inclusion bodies with 2 M urea followed by affinity chromatography. Adsorption isotherms of purified fusion proteins on corn starch and cross-linked amylose were generated. The beta-gal fusion proteins had similar affinities for cross-linked amylose and corn starch but significantly different saturation capacities on corn starch. The adsorption and elution data from the potato starch column as well as the adsorption isotherms of p-gal-domain E fusion protein (BDE109) on corn starch and cross-linked amylose demonstrated that domain E of CGTase is an independent domain, which retained its starch-binding activity when separated from the other four (A-D) domains in CGTase. (c) 1995 John Wiley & Sons Inc.     

Modified natural halloysite/potato starch composite films

Halloysite/potato starch composites were prepared by adding modified natural halloysite nanotubes into potato starch matrices to reenforce the mechanical properties of potato starch films. The halloysite/potato starch films were characterized by X-ray diffraction, scanning electron microscope and infrared spectrometry. Meanwhile, the mechanical properties and transparency of the films were studied. The results show that the modified halloysite nanotubes can be well distributed in the starch matrix and thus the tensile strength of the films was clearly enhanced. The flexibility of the films could be improved through adding glycerol although at the cost of reducing tensile strength. But incorporation of PVA could further improve the tensile strength of the halloysite/potato starch films.     

碳源和氮源对黑盖木层孔菌菌丝生长的影响

研究了四种碳源(蔗糖、乳糖、葡萄糖、可溶性淀粉)和九种氮源(玉米面、麸皮、马铃薯、大豆粉、酵母粉、蛋白胨、硝酸钾、硝酸铵、尿素)对黑盖木层孔菌菌丝生长的影响。从不同代数的菌丝体中提取多糖,并测定多糖含量、分子量分布范围及单糖组成。结果表明:黑盖木层孔菌菌丝生长的最佳碳源为可溶性淀粉,最佳氮源为玉米面,最优碳氮组合为蔗糖和玉米面的组合。不同代数的菌丝体多糖性状基本稳定。     

Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)

The properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial source to be explored, mainly in areas with food scantiness as in the Brazilian Northeast.     

Binding of lactones by polysaccharides of corn and potato starches

Sorption of gamma- and delta-lactones from aqueous solutions by cryotropic gels of corn and potato starches was studied using capillary gas-liquid chromatography and Fourier transform infrared spectroscopy. The sorption patterns were similar for both types of starch. However, the sorption of lactones by potato starch was 5-10% lower than their sorption by cornstarch. The amount of substances bound by cryotextures of the starches depended linearly on their initial concentrations in gel. Increase in the length of the alkyl substituent improved sorption of lactones. It was shown that six-membered rings play a greater role in total lactone sorption than five-membered rings. The apparent constants and numbers of binding sites were estimated for compounds that reached the stage of saturation. The interaction between lactones and polysaccharides was accompanied by a decrease in their conformational lability and changes in the rheological characteristics of thermotropic and cryotropic starch gels.     

凝固剂对水稻花药培养愈伤组织诱导的影响

本文初步研究了不同类型的凝固剂对水稻花药培养愈伤组织形成的影响。结果发现,用Gelrite、马铃薯淀粉、甘薯淀粉、可溶性淀粉代替琼脂可明显促进水稻花药培养愈伤组织的产生而尤以5.0%马铃薯淀粉为最佳。出愈率比琼脂增加5.2倍,达液体培养水平。以8个不同基因型,为材料研究发现,5.0%马铃薯淀粉作凝固剂,有7个材料出愈率高于对照,最高的BC 163比对照增加7.75倍,平均增加1.15倍。另外,以5.0%马铃薯淀粉作凝固剂代替0.8%琼脂可降低成本30%。因此,用马铃薯淀粉作凝固剂在水稻花药培养中可能具有潜在的应用价值。     

凝固剂对水稻花药培养愈伤组织诱导的影响

本文初步研究了不同类型的凝固剂对水稻花药培养愈伤组织形成的影响。结果发现,用Gelrite、马铃薯淀粉、甘薯淀粉,可溶性淀粉代替琼脂可明显促进水稻花药培养愈伤组织的产生而尤以5.0％马铃薯淀粉为最佳。出愈率比琼脂增加5.2倍,达液体培养水平。以8个不同基因型,为材料研究发现,5．0％马铃薯淀粉作凝固剂,有7个材料出愈率高于对照,最高的BCl63比对照增加7.75倍,平均增加1.15倍。另外,以5.0％马铃薯淀粉作凝固剂代替0.8％琼脂可降低成本30％。因此,用马铃薯淀粉作凝固剂在水稻花药培养中可能具有潜在的应用价值。     

Gel formation in mixtures of high amylopectin potato starch and potato starch

The effects of starch granules on the rheological behaviour of gels of native potato and high amylopectin potato (HAPP) starches have been studied with small deformation oscillatory rheometry. The influence of granule remnants on the rheological properties of samples treated at 90 °C was evident when compared with samples treated at 140 °C, where no granule remnants were found. The presence of amylose in native potato starch gave to stronger network formation since potato starch gave higher moduli values than HAPP, after both 90 and 140 °C treatments. In addition, amylose may have strengthened the network of HAPP because higher moduli values were obtained when native potato starch was added to the system. The moduli values of the mixtures also increased with increasing polysaccharide concentration in the system, which is due to an increment in the polysaccharide chain contacts and entanglements. Finally, it was found that a mixture of commercial amylose from potato starch and HAPP resulted in lower values of G′ compared to native potato starch. This indicates that the source of amylose is important for the properties in a blend with native amylopectin.     

Enzymatic degradation of and bovine serum albumin release from starch-acetate films

The effect of acetylation of potato starch on swelling, enzymatic degradation, and bovine serum albumin (BSA, molecular mass 68 kDa) release rate from polymer films was studied. Potato starch and potato starch acetates (SA), having a degree of substitution of 1.9 or 2.6, were investigated. Polymer films were incubated in phosphate buffer solution pH 7.4 in the absence and presence of enzymes (alpha-amylase, amyloglucosidase, esterase) or in human serum. The acetylation of potato starch decreased its swelling considerably. Increased acetylation of starch also considerably retarded its enzymatic degradation. Due to the decreased swelling and degradation of SA films, BSA was released much slower from SA films than from potato starch films, both in the presence and absence of enzymes.     

双酶法水解辐照改性马铃薯淀粉动力学研究

为了解辐照改性马铃薯淀粉的酶解特性,用α-淀粉酶和糖化酶同时作用于马铃薯原淀粉和经400 kGy剂量辐照处理后淀粉,考察了pH值、酶解温度、α-淀粉酶用量、糖化酶用量对反应速率的影响.以米氏方程为基础,用Lineweaver-Burk法求解动力学参数.结果表明,辐照后马铃薯淀粉的酶解反应速率明显高于马铃薯原淀粉.在单一水解体系中,α-淀粉酶和糖化酶对辐照前后马铃薯淀粉的降解都遵循Michaelis-Menten方程,α-淀粉酶的Km分别为11.343 mg· mL-1和9.386 mg· mL-1,Vmax分别为0.406 mg（mL·min）-1和1.079 mg（mL·min）-1;糖化酶的Km分别为10.307 mg· mL-1和8.905 mg·mL-1,Vmax分别为0.338 mg（mL·min）-1和0.821mg（mL·min）-1;水解产物葡萄糖对反应体系具有竞争性抑制剂的作用,其抑制常数Ki分别为1.298 mg·mL-1和0.934 mg·mL-1.研究结果表明辐照有效提高了马铃薯淀粉的酶解反应活性.     

The catecholamine potentiates starch mobilization in transgenic potato tubers.

In human and animal cells, the catecholamines are involved in glycogen mobilization. Since the compounds are found in a potato, their function in starch mobilization was hypothesized. In order to verify this hypothesis, the transgenic potato plants Solanum tuberosum L. cv. Desiree overexpressing tyrosine decarboxylase (TD EC 4.1.1.25) cDNA from parsley has been generated. The cDNA expression was judged by the northern blot analysis and the enzyme activity measurements. Four independent transgenic lines with the highest TD mRNA expression were selected and analyzed. The expected substantial decrease in tyrosine content was followed by significant increase in tyramine and dramatic enhancement of norepinephrine synthesis was detected. The level of L-3,4-dihydroxyphenylalanin (L-Dopa) was only slightly increased and dopamine significantly decreased in most cases in these plants. The increase in norepinephrine was accompanied by changes in carbohydrate metabolism. The significant increase in glucose and sucrose and the decrease in starch content were characteristic features of TD overexpressed transgenic potato tubers. The features mentioned above indicate that catecholamines potentiate starch mobilization in potato plants in common with animal cells. The decrease in tyrosine content in transgenic plants is also compensated by significant increase in chlorogenic acid synthesis thus potentially increasing the antioxidant capacity of transgenic tubers. The glycoalkaloids content is changed in the transformants. This may originate from glucose accumulation and glycolysis activation. The obtained transgenic potato provides material for further detailed studies of the physiological function of catecholamines in plants.