Effects of rice bran fermented with Lactobacillus plantarum on palatability,volatile profiles,and antioxidant activity of brown rice noodles

Brown rice noodles (RN) are typical whole-grain products with health benefits. This study investigated the effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown RN. Three kinds of RN, including RN, brown RN (BRN), and bran fermented RN (BFRN), were involved in this study. The results indicated that bran fermentation reduced the cooking loss of BFRN and improved the elongation and the sensory attributes of brown RN. After fermentation, aldehydes were significantly decreased while alcohols increased, and more pleasant flavours were shown in BFRN. Fermentation increased the content of free phenolics and decreased the content of bound phenolics. Among the four major phenolics detected in this study, ferulic acid was the most abundant one in all three RN samples. The DPPH radical scavenging activity and the ferric reducing antioxidant power of free phenolics in BFRN increased significantly compared to BRN. This study proved that rice bran fermentation is an effective approach to improve palatability, enrich the flavour as well as enhance the antioxidant activity of brown RN, which may facilitate the development of processing technology for brown RN.     

丁二酸酐酯化改性糯米淀粉的研究

目的 为了提高糯米淀粉的粘度，以达到标签胶的要求。方法 对糯米淀粉进行丁二酸酐酯化改性，通过单因素试验及响应面优化确定出最佳酯化条件，测定其理化性质，并对其进行结构表征。结果 丁二酸酐酯化改性糯米淀粉的最优工艺条件：丁二酸酐添加量（丁二酸酐占淀粉干基的质量百分比）为10.3%，酯化温度为41.5℃，酯化时间为2.0 h,pH为9.0，在此条件下制得的糯米淀粉胶的粘度较高，可达到61.6 Pa·s，且溶解性与溶胀度均有不同程度的提高。电镜与热力学性质分析表明，酯化后淀粉颗粒结晶结构受到破坏，表面粗糙，出现凹陷与裂缝。结论 经过丁二酸酐酯化后，糯米淀粉胶的粘度得到提高。     

Update on the Roles of Rice MAPK Cascades

The mitogen-activated protein kinase (MAPK) cascades have been validated playing critical roles in diverse aspects of plant biology, from growth and developmental regulation, biotic and abiotic stress responses, to phytohormone signal transduction or responses. A classical MAPK cascade consists of a MAPK kinase kinase (MAPKKK), a MAPK kinase (MAPKK), and a MAPK. From the 75 MAPKKKs, eight MAPKKs, and 15 MAPKs of rice, a number of them have been functionally deciphered. Here, we update recent advances in knowledge of the roles of rice MAPK cascades, including their components and complicated action modes, their diversified functions controlling rice growth and developmental responses, coordinating resistance to biotic and abiotic stress, and conducting phytohormone signal transduction. Moreover, we summarize several complete MAPK cascades that harbor OsMAPKKK-OsMAPKK-OsMAPK, their interaction with different upstream components and their phosphorylation of diverse downstream substrates to fulfill their multiple roles. Furthermore, we state a comparison of networks of rice MAPK cascades from signal transduction crosstalk to the precise selection of downstream substrates. Additionally, we discuss putative concerns for elucidating the underlying molecular mechanisms and molecular functions of rice MAPK cascades in the future.     

日本优良食味稻米灌浆期水管理、鲜谷干燥温度及糙米水分与食味关系研究（译文）

为了生产优良食味稻米,克服栽培环境的影响非常重要。主要论述了灌浆期最适宜的用水管理、新鲜稻谷的干燥温度以及糙米水分含量与其食味之间的关系。水稻灌浆期最适宜的用水管理是湿润管理法,通过对灌浆期水稻的湿润管理,可有效抑制水田土壤温度上升,保持根系活力,提高稻米结实率,最终实现稻米增收与食味提升。新鲜稻谷水分含量不同,干燥所需的送风温度也不同,22%、25%、30%的水分含量分别对应的适宜温度为55、48、35℃。糙米中14%～15%的水分含量能够保证稻米的最佳食味。     

一种5 重real-time PCR筛查转基因水稻方法的建立

以转基因水稻中最常用的CaMV35S启动子、NOS终止子、Cry1Ab/Ac基因、HPT基因及SPS水稻内标基因为研究对象，利用5 种不同的荧光信号（FAM、HEX、Taxas Red、Cy5、Cy5.5）进行多重实时聚合酶链式反应（real-time polymerase chain reaction，real-time PCR）检测方法的研究。通过引物组合筛选、反应体系优化、特异性测试、灵敏度测试、适用性测试等一系列实验，建立了5 重real-time PCR方法，灵敏度可达0.032%。此方法具有灵敏度高、结果准确、通量大等优点，可实现水稻中转基因成分的快速、高效检测。     

广西2021年早晚籼优质稻主要品种品质测报分析（网络首发、推荐阅读）

通过对广西2021年度推广种植的野香优、广粮香2号、百香、丝香四个主要品种系列的早晚籼优质稻谷品种进行采样，按照《优质稻谷》《中国好粮油 稻谷》《广西好粮油 广西香米》标准中规定质量品质指标进行检测，并依据检测数据对四个主要稻谷品种在不同季节、不同种植区域以及同一种植区域不同种植季节品质变化情况进行对比分析研究，寻找优质稻因品种、产地、种植季节不同对其品质的影响规律，为优质稻谷品种的选育和推广种植工作提供科学依据和数据支持，促进广西优质粮食产业和“广西香米”产业进一步发展。     

我国大陆地区食品中柄曲霉素和黄曲霉毒素B1的污染调查

为了解我国食品中黄曲霉毒素B1（Aflatoxin B1，AFB1）和柄曲霉素（Sterigmatocystin，STC）污染情况，采集自我国大陆地区1137份的食品样品以及室温储存1-2年的米份样品315份，采用高效液相色谱-串联质谱方法分析其中AFB1和STC的含量。检测结果显示食品中AFB1检出率范围为0%-40%，谷物类和谷物基加工品检出率分别为0.2%和7.8%；坚果检出率为8.7%，其中有两份样品中AFB1含量超标，啤酒中AFB1的检出率为0%。STC检出率为12.9%，平均含量为0.39 μg/kg，谷物类、谷物基加工品、坚果和啤酒中检出率分别为2.6%，28.3%，4.3%和0%。相比于所采集的超市和农贸市场样品，室温储存1-2年的米粉样品中AFB1和STC的阳性率均较高，分别为4.4%和84.8%，平均含量为0.84和2.38 μg/kg。