吉林省特大干旱灾害对粮食的影响及其对策

本文通过分析我省历史发生的特大干旱灾害事件，论述了不同时期特大干旱对粮食产量的严重影响。提出了21世纪特大干旱的研究与对策。     

Compressive Stress-Strain Relationships of Two Puffed Cereals in Bulk

The compressive stress-strain relationships of two puffed cereals, rice and corn based, in bulk were determined using a Universal Testing Machine. The general sigmoid shape of the relationship could be described by a four parameter empirical model originally developed for cellular solids. Jaggedness could be expressed in terms of an apparent fractal dimension and/or the mean magnitude of the power spectrum determined using the Fast Fourier Transform. Both measures as well as a particular parameter of the empirical model were sensitive indicators of the changes in the stress-strain relationships resulting from exposure to different relative humidities. Although the stress strain relationship, especially of dry samples, had an irregular, irreprodu-cible shape, the magnitude of the two roughness measures was highly reproducible.     

Kinetic modelling of textural changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk

Summary Ready‐to‐eat breakfast cereals immersed in milk undergo undesirable changes in texture because of sudden moisture uptake. The textural changes are ascribable to a plasticizing effect of water, which modifies the mechanical strength of products by softening the starch/protein matrix. In this work, some textural parameters of different cereal flakes were derived from the force–displacement curves monitored during 300 s of immersion in milk. Hardness loss, deformability increment and changes in the force–displacement curve profile were calculated and plotted against soaking time. The application of a sugar coating process to a model cereal flake increased the initial product hardness and improved the preservation of the textural parameters during immersion. The Peleg model closely fitted the experimental data, with regression coefficients from 0.967 to 0.999.     

Detoxification of cereal plant allelochemicals by aphids: Activity and molecular weights of glutathioneS-transferase in three species of cereal aphids

The activity and molecular weights of glutathioneS-transferase were studied in three species of cereal aphid:Metopolophium dirhodum, Sitobion avenae, andRhopalosiphum padi. The highest level of glutathioneS-transferase activity was recorded in extracts fromM. dirhodum and the lowest fromS. avenae, and extracts of larvae were more active than those from adults. The activity of this enzyme was higher in extracts ofS. avenae andR. padi previously fed on a moderately resistant wheat variety than on a susceptible variety. Gel filtration followed by SDS-PAGE revealed three protein bands in the active fractions. The first had a molecular weight of 28,500 and the second of 27,500 and were present in all three species of aphid. The third protein differed in the three species, having a molecular weight of 26,000 inS. avenae, 25,500 inM. dirhodum, and 24,000 inR. padi.     

由敦煌汉简谷物簿所见

通过敦煌汉简中所见到的有关谷物收支记录的简文,对汉代的账簿记录格式和财务审计工作进行了研究,并分析了当时会计工作的进步性。     

谷物中戊聚糖含量测定方法的比较研究

分别用气相色谱法、地衣酚-盐酸法、间苯三酚-冰醋酸法以及Duffau蒸馏法对小麦戊聚糖含量进行了测定.在研究过程中以气相色谱法为标准,就地衣酚-盐酸法、间苯三酚-冰醋酸法以及Duffau蒸馏法与气相色谱法之间的相关性进行研究,通过研究得到测定谷物中戊聚糖含量的最佳方法,即采用间苯三酚-冰醋酸比色法.研究发现间苯三酚-冰醋酸法与气相色谱法具有较好的相关性,并且该方法测定较快速、准确.     

Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice‐containing samples and an increase in solubility in corn‐containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8–85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack‐type products and described in the literature.     

The influence of tillage and cropping-intensity on cereal response to nitrogen,sulfur, and phosphorus

Efficient fertilizer use is a prerequisite for achieving optimum crop yield while avoiding environmental contamination. Cereal response to nitrogen (N), sulfur (S), and phosphorus (P) were determined for 6 years under differing tillage [conventional-till (CT) vs. no-till (NT)] and intensity of cropping (cereal/fallow vs. cereal/cereal). Semidwarf white winter wheat (Triticum aestivum L.) alternated yearly with either fallow or spring cereal [barley (Hordeum vulgare L.) or spring wheat] on a Typic Haploxeroll soil in a 415 mm rainfall zone. Fertilizer treatments were no fertilizer (None), N only (N), N plus S (NS), and N plus S plus P (NSP). Average application rate, when applied, was 109 kg N, 18 kg S, and 11 kg P ha^–1. Average cereal yield without fertilizer was 1.82 t ha^–1. Nitrogen increased grain yield in 6 of 6, S in 4 of 6, and P in 3 of 6 years, with P and S response significant the remaining years at the 10% probability level. Average yield increases were 1.11 t ha^–1 for N, 0.93 t ha^–1 for S, and 0.47 t ha^–1 for P. The NT/CT yield ratio was 0.60, 0.75, 0.93, and 0.95 with None, N, NS, and NSP addition, respectively, indicating that N and S deficiency were more severe in no-till. Limited increase in the NT/CT ratio with P addition indicated that P deficiency was less affected by tillage. Winter wheat always yielded less under NT than CT regardless of fertility, whereas spring cereals reached equality when fertilized with NSP. Annually-cropped wheat yielded 52, 67, 89, and 90% of wheat after fallow with None, N, NS, and NSP, respectively. Thus N and S, but not P, deficiency was more intense with increased frequency of cropping. Adequate fertility was a prime prerequisite for efficient yield in all systems.     

谷物食品研究现状及发展趋势

作为人类最基本的膳食组成,谷物食品无论在食品市场还是科研领域都占有重要的地位。近年来,市场上出现了越来越多的全谷物食品。以面包、面条、饼干以及谷物棒4种谷物产品为例,综述了近年来谷物食品的研究现状,并分析展望了全谷物食品的市场前景与发展趋势。     

Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process

Phytic acid present in the raw materials can complex with many compounds and therefore limit their availability to the yeast during the alcoholic fermentation process. An effective utilization of biogenic compounds bound in phytates requires a detailed analysis of the raw materials for their phytic acid content. The aim of this study was to characterize the major technological parameters for selected raw materials used in the distilling industry (maize, rye, wheat and triticale grain) and to determine the phytic acid content and the IP6/total phosphorus ratio. The phytic acid hydrolysis rate during the mashing process, with the use of microbial phytases, was analysed. The highest phytic acid concentrations (2.30 ± 0.20 mg/g dry matter) and the highest IP6/total P (80.42 ± 6.99%) were observed in the maize grain samples. Therefore, further studies on the phytic acid hydrolysis rate with the use of various phytases were conducted for the maize grain. The highest hydrolytic activity was observed for the Phytase 10000L preparation. This was the preparation that hydrolysed the phytic acid completely in up to 90 min. The application of a highly effective phytase, in ethanol production from maize grain, could lead to a more effective utilization of the biogenic compounds during the fermentation process. Copyright © 2015 The Institute of Brewing & Distilling