Varietal differences in properties of extrusion-cooked rice flour

Ten milled rices differing in starch properties were extrusion cooked through a twin screw extruder at 15% moisture and 120, 135 and 150°C. Instron hardness values of extrudate were lowest at 150°C. Extrusion cooking drastically reduced viscosity in 0·2n KOH and in water without any decrease in amylose content and with little increase in reducing sugars. Spherical protein bodies were intact in the protein masses uniformly dispersed in the gelatinized starch matrix. Amylose content and gel consistency of raw rice flour were significantly correlated with expansion ratio only at 135°C, water absorption and solubility indexes at all temperatures and with gel viscosity of extrudates. Only gel consistency of raw flour correlated with cold paste viscosity of extrudate. Final gelatinization temperature of starch was not significantly correlated with any extrudate property.     

多酚类化合物对糖脂代谢影响的研究进展

多酚类化合物是植物的次生代谢产物,广泛存在于食物中,包括黄酮类化合物、咖啡酸、绿原酸等。很多研究报道表明,摄入富含多酚类化合物的饮料、水果和蔬菜可以减缓肥胖、心血管疾病、糖尿病等慢性疾病甚至癌症的发生和发展。很大一部分原因在于其中的多酚类化合物具有抗氧化、抗病菌、增强免疫力、参与营养成分代谢调节的生理活性。本文结合近年来国内外的研究概况,从相关代谢酶活性和基因的表达、胰岛素分泌、营养物质的消化和吸收等方面来论述多酚类化合物对糖、脂代谢的影响。     

NAC转录因子在植物生长发育中的调控作用

NAC转录因子是植物特异转录因子,是植物中最大的转录因子家族之一,其N端含大约150个高度保守的氨基酸组成的NAC结构域。NAC转录因子通过与DNA结合、直接或间接与其它蛋白的互作。参与植物生物和非生物胁迫应答、激素信号途径的转导、机体的凋亡等过程,在植物的生长发育过程中起重要作用。综述了NAC转录因子在植物细胞次生壁的形成、植物的衰老、侧根的发育、茎、叶和种子的形成等过程中的重要调控作用及机理,指出了今后NAC转录因子研究的方向。     

灵芝菌发酵紫甘薯渣获得可溶性膳食纤维的工艺优化

通过单因素和正交实验,优化了以灵芝菌发酵紫甘薯渣生产可溶性膳食纤维的发酵培养基和培养条件,并且进行了发酵罐放大实验。在摇瓶水平,采用紫甘薯渣4 g,豆渣1 g,料液75 mL,pH 6.0,接种量16%,甘蔗渣2%,KH2PO40.1%、MgSO4·7H2O 0.05%、VB10.005%,发酵4天,可溶性膳食纤维达到15.89 g/L。相同条件下,15 L发酵罐中,通气量200 L/h,转速为50 r/min,装液量65%,可溶性膳食纤维达到14.73 g/L。采用优化工艺,发酵前紫甘薯渣中可溶性膳食纤维含量提高了10.92 g/L。     

纯种米曲霉AS3.042制曲黄豆酱的后发酵条件优化

以黄豆为原料,通过纯种米曲霉AS3.042制曲,以氨基酸态氮含量为考察指标,采用响应面分析法优化黄豆酱的后发酵工艺条件。结果表明:黄豆酱后发酵期为40d的最适保持温度为40.28℃,添加盐水的最佳浓度为9.66%(质量百分数),该浓度盐水的最适添加量为74.70%(体积百分数)。采用该工艺条件发酵的黄豆酱,其氨基酸态氮含量为0.837 6g/kg,与理论值(0.841g/kg)接近。该工艺可运用于实际生产。     

不同菌种发酵制备蚕豆酱的研究

本试验研究米曲霉、黑曲霉、黑根霉、高大毛霉4种不同单一菌种分别发酵制得的蚕豆酱中蛋白酶、淀粉酶活力及主要成分、酱色OD420nm值等指标在不同发酵时期的变化,并对发酵42d的蚕豆酱进行感官评价。结果表明,米曲霉的中性及碱性蛋白酶活力较其他三种菌强,分别高达546.84U和188.79U。米曲霉发酵的蚕豆酱氨基酸态氮含量最高,可达1.381 g/100g,根霉、黑曲霉次之,毛霉最少。米曲霉和黑曲霉制得酱的颜色深,酱色OD420nm值高,另两种霉制得酱的颜色较浅。米曲霉发酵制得蚕豆酱在色泽、气味和口感上都达到一级标准,是制作蚕豆酱的良好发酵菌种。     

解纤维梭菌纤维小体的研究进展

解纤维梭菌（Clostridium cellulolyticum）是一种非反刍类中温兼控厌氧细菌,能够分泌纤维小体多酶复合物．对结晶纤维素具有高效的降解能力。纤维小体均含有最多可以结合8个酶分子的脚手架蛋白CipC,CipC的N端是由碳水化合物结合模块、8个高度同源的粘连模块和2个亲水性的x2模块组成。纤维小体复合物的所有酶组分都含有一个特殊的对接蛋白模块。能够特异性地与CipC粘连蛋白相结合。编码CipC蛋白以及9个与纤维素降解相关酶类的基因都在一个高达26kb的大基因簇上。近年来。解纤维梭菌纤维小体的相关研究不断深入,已成功设计、构建人工纤维小体,并且成功在酿酒酵母中转入、表达纤维小体。通过对现有工程菌株的代谢网络改造．可以提高生物炼制的产率、降低生产成本。     

Molecular Identification of Dendrobium Species (Orchidaceae) Based on the DNA Barcode ITS2 Region and Its Application for Phylogenetic Study

The over-collection and habitat destruction of natural Dendrobium populations for their commercial medicinal value has led to these plants being under severe threat of extinction. In addition, many Dendrobium plants are similarly shaped and easily confused during the absence of flowering stages. In the present study, we examined the application of the ITS2 region in barcoding and phylogenetic analyses of Dendrobium species (Orchidaceae). For barcoding, ITS2 regions of 43 samples in Dendrobium were amplified. In combination with sequences from GenBank, the sequences were aligned using Clustal W and genetic distances were computed using MEGA V5.1. The success rate of PCR amplification and sequencing was 100%. There was a significant divergence between the inter- and intra-specific genetic distances of ITS2 regions, while the presence of a barcoding gap was obvious. Based on the BLAST1, nearest distance and TaxonGAP methods, our results showed that the ITS2 regions could successfully identify the species of most Dendrobium samples examined; Second, we used ITS2 as a DNA marker to infer phylogenetic relationships of 64 Dendrobium species. The results showed that cluster analysis using the ITS2 region mainly supported the relationship between the species of Dendrobium established by traditional morphological methods and many previous molecular analyses. To sum up, the ITS2 region can not only be used as an efficient barcode to identify Dendrobium species, but also has the potential to contribute to the phylogenetic analysis of the genus Dendrobium.     

郴州植烟土壤pH空间分布及影响因素初探

为探明郴州植烟土壤酸碱度状况,于2015年在郴州烟区采集土壤样品1055个,利用多元统计学和地统计学方法分析了郴州植烟土壤pH值空间变异及其影响因素。结果表明:郴州植烟土壤pH均值为7.00,变幅为4.47~8.14,pH值小于5.5的植烟土壤占10.91%,pH值大于7.0的植烟土壤占62.37%;各县植烟土壤pH均值在5.58 ~ 7.26。植烟土壤pH值空间结构为指数模型,空间变异主要由人为因素决定（如使用石灰和钙镁磷肥等）,空间分布呈现西南高、东北低的格局。偏最小二乘回归的分析结果表明,交换性钙、粉粒、全磷、全氮、有机质、碱解氮、阳离子交换量（CEC）和交换性镁是影响植烟土壤pH值的主要因素,8项指标对植烟土壤pH值的累计解释能力达65.2%,其中以交换性钙的变量投影重要性值（VIP,Variable Importance Plot）最大;这8项指标对土壤pH值表现为正效应,土壤pH值与交换性钙、全磷、全氮、有机质、碱解氮、阳离子交换量等符合线性加平台模型,与土壤粉砂粒（0.02~0.002 mm）符合线性模型。      

产纤维素酶细菌的筛选及其紫外诱变

采用刚果红脱色圈法初筛得到143株有纤维素酶活性的细菌。然后采用DNS法复筛得到纤维素酶酶活最高的6株细菌,进一步进行紫外诱变处理,获得酶活提高最大且具有遗传稳定性的菌株E140’,酶活为0．90IU·mL^-1,较出发菌株（0．68IU·mL^-1）提高了32．35％。表明采用刚果红脱色圈法和DNS法联合筛选并结合紫外诱变。可以获得纤维素酶活性高的细菌。