AFLP analysis of type strains and laboratory and industrial strains of Saccharomyces sensu stricto and its application to phenetic clustering

Using nine primer pairs, amplified fragment length polymorphism (AFLP) analysis was conducted to characterize industrial, laboratory and type strains of Saccharomyces sensu stricto. S. cerevisiae, S. bayanus, S. carlsbergensis and S. paradoxus had species-specific AFLP profiles, with some variations among the strains. Nineteen wine, ale, bakery, whisky and laboratory strains of S. cerevisiae were differentiated by two primer pairs, while out of 19 strains of sake yeast, two groups consisting of two and eight strains were not differentiated using nine primer pairs. A phenogram of 41 strains of S. cerevisiae, two strains of S. bayanus, the type strain of S. pastorianus, three strains of S. carlsbergensis, one hybrid strain of S. cerevisiae and S. bayanus and the type strain of S. paradoxus was obtained by the unweighted pair group method, using arithmetic averages (UPGMA) based on the percentage of shared AFLP fragments of each sample pair. This phenogram demonstrated clear separations of S. cerevisiae, S. bayanus, S. carlsbergensis and S. paradoxus. However, S. pastorianus ATCC 12752(T) showed the highest percentages of shared fragments with the strains of S. bayanus, and formed a cluster with them. Except for the type strain of S. pastorianus, the percentages of shared fragments showed a similar tendency with reported data of DNA relatedness. The cluster of S. cerevisiae separated into three subclusters: one consisting of sake and shochu strains and a whisky strain; another consisting of bakery, wine, ale and whisky strains; and a third consisting of laboratory strains.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effects of “Ante Mortem” Treatment with Intraperitoneal Injections of Calcium Gluconate and Magnesium Sulphate on Tenderness of Frozen Lamb. E. Garcia-Matamoros, A. Moral, F. Jimenez and F. Senz. GENERAL PRINCIPLES: Structural - Mechanical Properties of Fresh Raw Meat, and Technologically Caused Changes. I. Kieszling and H. J. Raeuber. GENERAL PRINCIPLES: Gelation of Reconstituted Whey Powders by Heat. R. M. Hillier, R. L. J. Lyster and G. C. Cheeseman. GENERAL PRINCIPLES: Study of the Flow Behavior in the Low Flow Region of Skim Milk Solutions. K. Kubota, T. Matsumoto, K. Suzuki and H. Hosaka. INSTRUMENTATION AND METHODOLOGY: Apparatus for Determining the Rheological Properties of Meat Products. V.D. Kosoi, V.A. Gonotekii, S.N. Shevchenko, O.V. Zvonov, V.M. Yakushin and O.N. Kashelkin. INSTRUMENTATION AND METHODOLOGY: Instrument for Texture of Small Curd Cottage Cheese. A. Perry and P. A. Carroad INSTRUMENTATION AND METHODOLOGY: A Nondestructive Test for Determination of Optimum Maturity of French (Green) Beans (Phaseolus vulgaris). H.S. Ramaswamy, S. Ranganna and V.S. Govindarajan. INSTRUMENTATION AND METHODOLOGY: Viscoelastic, Dielectric and Piezoelectric Behavior of Solid Amylose. K. Nishinon and E. Fukoda. INSTRUMENTATION AND METHODOLOGY: Note on a Method for Measuring Breakage Susceptibility of Shelled Corn during Handling. B. S. Miller, J. W. Hughes, R. Rousser and Y. Pomeranz. INSTRUMENTATION AND METHODOLOGY: An Instrument for Measuring the Springiness of Chhana. V. K. Gera and G. S. Rajorhia. INSTRUMENTATION AND METHODOLOGY: Use of a Penetrometer to Determine Firmness of Emulsion-type Sausage. L. Andersson and K. E. Hansson. INSTRUMENTATION AND METHODOLOGY: Penetrometer to Evaluate Sausage Meat Quality. V. M. Gorbatov, A. V. Gorbatov, V. D. Kosoi and O. V. Zronov. INSTRUMENTATION AND METHODOLOGY: An Application of the Ultrasonic Pulse Echo Technique to the Measurement of Crispness of Biscuits. M.J.W. Povey and C.A. Harden. OBJECTIVE MEASUREMENT: Behaviour of the Mechanically Separated Flesh of Some Common Fish Species of the Mexican Shrimp By-catch During Storage at —20%. M.A. Tableros*and R.H. Young**. OBJECTIVE MEASUREMENT: Sheer Stress Relaxation of Wheat Flour Dough and Gluten. L. Bohlin and T.L-G. Carlson. OBJECTIVE MEASUREMENT: Changes in the Mechanical Properties of Rhein Riesling Grapes During Ripening. J. Frybort. OBJECTIVE MEASUREMENT: Storage Temperature and the Dynamic Elasticity of Apples and Potatoes. J. van Lancker. OBJECTIVE MEASUREMENT: Objective Measurement of Cottage Cheese Texture. P.C. Vasavade. OBJECTIVE MEASUREMENT: Subjective and Objective Assessments of the Degree of Cooking of Potatoes Heated by Different Methods. R. Collison, K. Johnson, O.O. Okikiolu and A. West. OBJECTIVE MEASUREMENT: A Rapid Batter Expansion Method for Testing the Baking Quality of Wheat Flours. Nawab Khan and Manzoor Elahi. OBJECTIVE MEASUREMENT: Emulsifying Properties of Undenatured Potato Protein Concentrate. F. Holm and S. Eriksen OBJECTIVE MEASUREMENT: Precision in the Measurement of Meat Texture. E. Dransfield and H.J.H. Mac-Fie. RELATIONSHIP TO STRUCTURE: The Carrageenan from Iridaea undulosa B.; Analysis, Fractionation and Alkaline Treatment. M. C. Matulewicz and A.S. Cerezo. RELATIONSHIP TO STRUCTURE: The Textural Quality of Cooked Potatoes.I. The Relationship of Cooking Time to the Separation and Rupture of Potato Cells. M. Nonaka. RELATIONSHIP TO STRUCTURE: Relationship Between Structure and Rheological Behavior of Juices and Purees of Fruits and Vegetables. T. R. Garcia and A. I. Buron. RELATIONSHIP TO STRUCTURE: The Influence of the Structure of Starch on Its Rheological Properties. D. Howling. RELATIONSHIP TO STRUCTURE: Relationship Between Covalent Structure of Xanthomonas Polysaccharide (Xanthan) and its Function as a Thickening, Suspending and Gelling Agent. K. C. Symes.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Contact Angles in a Biological Setting: Measurements in the Human Oral Cavity. M. D. Jendresen, R.E. Baier and P. Glantz GENERAL PRINCIPLES: Toxicological Evaluation of Carrageenans 2. Definition, Structure, Manufacture, Properties and Applications. G. Martin. GENERAL PRINCIPLES: Thermal Denaturation and Aggregation of β-Lactoglobulin in Solution. Electron Microscopic Study. V.R. Harwalker and M. Kalab GENERAL PRINCIPLES: Relationship Between Nature of Vegetable Oil, Emulsifier and the Stability of W/O Emulsion. N. Garti and G.F. Remon GENERAL PRINCIPLES: Heat Stability of Fish Muscle Proteins. R.G. Poulter, D.A. Ledward, S. Godber, G. Hall and B. Rowlands GENERAL PRINCIPLES: Rheological Characterization of Microcrystalline Cellulose Dispersions: Avicel RC 591. G.J. Brownsey and M.J. Ridout GENERAL PRINCIPLES: Rheological Property of Myosin B Fibre and the Fibre of the Mixture of Myosin B and Soya Protein; and the Interaction Between Myosin B and Soya Protein. Liang-Chuan Lin and Tatsumi Ito GENERAL PRINCIPLES: Surface Rheological Properties of Hyaluronic Acid Solutions. H.R. Kerr and B. Warburton GENERAL PRINCIPLES: Macroscopic Wrinkling of Muscle Fibres, a Source of Error in Objective Assessment of Meat Toughness. R.W.D. Rowe GENERAL PRINCIPLES: The Physical Basis of Meat Texture: Observations on the Fracture Behaviour of Cooked Bovine M. Semitendinosus, P.P. Purslow GENERAL PRINCIPLES: Frictional Effects in Compressional Deformation of Gelatin and Starch Gels and Comparison of Material Response in Simple Shear, Torsion, and Lubricated Uniaxial Compression. (Research Note), E.B. Bagley, D.D. Christianson and W.J. Wolf GENERAL PRINCIPLES: Edge Fracture in Cone/Plate Viscometry. R.I. Tanner GENERAL PRINCIPLES: Rheological Properties of Deacetylated Xanthan in Aqueous Media. M. Tako and S. Nakamura GENERAL PRINCIPLES: Rheological Behavior of High Methoxyl Pectin Gels with a Cone-Plate Rheometer. Relationships Between Rheological Parameters and Gel Composition. S.M. Fiszman, E. Costell and L. Duran GENERAL PRINCIPLES: Thixotropic Properties of Gelatinized Rice Starch Solutions. J.B. Kim, Y.S. Kim, S.Y. Lee, Y.R. Pyun GENERAL PRINCIPLES: Structure-Function Relationships in Food Proteins: Subunit Interactions in Heat-Induced Gelatin of 7S, 11S and Soy Isolate Proteins. Utsumi, S. and J.E. Kinsella INSTRUMENTAL MEASUREMENTS: Analysis of a Biscuit Test: Preliminary Study of Significant Criteria and Prediction Breeding. G. Branlard, K. Benoualid, M. Roussel, J. Grebaut and Y. Seince INSTRUMENTAL MEASUREMENTS: Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain. G.B. Cagampang, A.W. Kirleis and J.S. Marks OBJECTIVE MEASUREMENTS: Rheological Properties of Comminuted Meat Batters and the Relationship to Constituent Interactions. D.L. Burge, Jr. and J.C. Acton OBJECTIVE MEASUREMENTS: A Screening Test for Grain Hardness in Sorghum Employing Density Grading in Sodium Nitrate Solution. L. Hallgren and D.S. Murty SUBJECTIVE MEASUREMENTS: The Design and Practical Use of an Overall Quality Index for Food Products. P. Molnar CONSUMER ACCEPTANCE: Relative Importance of Sensory Factors to Acceptance: Theoretical and Empirical Analyses. H.R. Moskowitz FACTORS AFFECTING TEXTURE: Effects of Temperature, Light and Storage Time on the Sensory and Exudate Loss Characteristics of Vacuum-or-Nitrogen-Packed Ground Beef. B.H Lee, R.E. Simard, C.L. Laleye and R.A. Holley FACTORS AFFECTING TEXTURE: Changes in Freezing Point and Rheological Properties of Ice Cream Mix as a Function of Sweetner System and Whey Substitution. D.E. Smith, A.S. Bokshi and C.J. Lomauro FACTORS AFFECTING TEXTURE: Effect of Purging on Quality Changes of Ice-Chilled Freshwater Prawn, Machrobrachium Rosenbergii. W.K. Nip, J.H. Moy and J.J. Tzang FACTORS AFFECTING TEXTURE: Functional Aspects of Blood Plasma Proteins II Gelling Properties. N.K. Howell and R. A. Lowrie FACTORS AFFECTING TEXTURE: Functional Aspects of Blood Plasma Proteins III Interaction With Other Proteins and Stabilizers. N.K. Howell and R.A. Lawrie FACTORS AFFECTING TEXTURE: Role of Carbohydrates in Soya Extrusion. P.R. Sheard, D.A. Ledward and J.R. Mitchell FACTORS AFFECTING TEXTURE: Studies on the Development of Texturized Vegetable Products by the Extrusion Process. 1. Effect of Processing Variables on Protein Properties. C.B. Pham and R.R. DelRosario FACTORS AFFECTING TEXTURE: Engineering Factors in the Production of Concentrated Fruit Juices. II Fluid Physical Properties of Grape Juices. M. Moresi and M. Spinosi FACTORS AFFECTING TEXTURE: Phytate, Phosphorus and Calcium Contents of Mature Seeds of Vicia Faba 1. And Their Relation to Texture of Pressure-Cooked Faba Bean. A.M. El-Tabey Shehata, T.M. Abu-Bakr and N.M. El-Shimi FACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry and Compressibility Measurements. The Effect of Different Grists. Peter L. Russell FACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry and Compressibility Measurements. The Effect of Added Monoglyceride. Peter L. Russell FACTORS AFFECTING TEXTURE: Rheological Behavior of Venezuelan Arepa Dough from Precooked Corn Flour. M.R. de Padua and H.P. Maroun FACTORS AFFECTING TEXTURE: Effects of Monoglycerides on the Staling of Bread. Y. Malkki, J. Paakkanen and K. Eerola FACTORS AFFECTING TEXTURE: The Influence of the Interaction of Mono-and Di-Glycerides with Milk Proteins on the Rheology and Stability of Food Emulsions. G. Doxastakis and P. Sherman RELATIONSHIP TO STRUCTURE: Hydrophobicity of ν-Cliadins 45 and 42 of Triticum Durum Wheat (Triticum Durum DESF). M. Cotenet, K. Kobrehel and J.-C Autran     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Effect of Different Tube Materials on the Steady Shear Tube Flow of Semi-Solid Foods . M. Dervisoglu and J. L. Kokini GENERAL PRINCIPLES: Predicting and Flow Properties of Food Suspensions of Plant Origin . M. A. Rao GENERAL PRINCIPLES: Viscoelastic Properties of Semisolid Foods and Their Biopolymeric Components . J. L. Kokini and G. J. Plutchok GENERAL PRINCIPLES: Measurement and Interpretation of Rheological Properties of Foods . E. B. Bagley and D. D. Christianson GENERAL PRINCIPLES: Mixed Proteinaceous Emulsiflers: Review of Competitive Protein Adsorption and the Relationship of Food Colloid Stabilization . Eric Dickinson GENERAL PRINCIPLES: Viscosity Behaviour of Vicia Faba Protein Isolates and Their Acetylated Derivatives . G. Schmidt, H. Schmandke and R. Schottel GENERAL PRINCIPLES: Functional Properties of Safflower Protein Isolates: Water Absorption, Whipping and Emulsifying Characteristics . Octavio Paredes-López and César Ordorica-Falomir INSTRUMENTATION ∧ METHODOLOGY: Dynamic Rheological Measurements on Heat-Induced Mymh Gels: An Evaluation of the Method's Suitability for the Filamentous Gels . Bjørg Egelandsdal INSTRUMENTATION ∧ METHODOLOGY: Extrusion Behavior of Different Soya Isolates and the Effect of Particle Size . P. R. Sheard, J. R. Mitchell and D. A. Ledward INSTRUMENTATION ∧ METHODOLOGY: Back-Extrusion of Non-Newtonian Fluids . J. F. Steffe and F. A. Osorio INSTRUMENTATION ∧ METHODOLOGY: Instrumentation for Rheological Measurements of Food . C. F. Shoemaker, J. I. Lewis and M. S. Tamura INSTRUMENTATION ∧ METHODOLOGY: Methods for Measurement of Rheological Changes During Thermally Induced Gelation of Proteins . D. D. Hamann INSTRUMENTATION ∧ METHODOLOGY: Effect of Sample Weight and Orientation in the Shear Press Testing of Canadian Bacon . G. E. Skinner and V. N. M. Rao INSTRUMENTATION ∧ METHODOLOGY: Effects of Freeze-Thaw Abuse on the Viscosity and Gel-Forming Properties of Surimi from Two Species . B. Y. Kim, D. D. Hamann, T. C. Lanier and M. C. Wu OBJECTIVE MEASUREMENT: Rheological and Thermal Properties of Agarose and Kappa-Carrageenan Gels Containing Urea, Guanidine Hydrochloride or Formamide . M. Watase and K. Nishinari OBJECTIVE MEASUREMENT: Comparative Studies of the Meehnnicpl Properties of Mixed Gels Formed by Kappa Carrageenan and Tarn Gum or Carob Gum . P. Cairns, V. J. Morris, M. J. Miles and G. J. Brownsey OBJECTIVE MEASUREMENT: The Precipitation of Bovine Plasma Proteins By Anionic Polysaccharides 2. Rheological Study of the Coprecipitates Obtained With Sodium Alginate and λ-Carrageenan . M. P. Goncalves, C. M. Bourgeois, J. Lefebvre and J.-L. Doublier OBJECTIVE MEASUREMENT: Research of Tests for pndiction and Estimation of Quantitative and Qualitative Characteristics of Wheat Gluten . J. C. Autran, B. Godon, K. Kobrehel, B. Laignelet and Y. Popenau OBJECTIVE MEASUREMENT: Comparison of Sensory and Instrumental Texture ProfUe Techniques for the Evaluation of Beef and Beef-Soy Loaves . P. L. Brady, F. K. McKeith and M. E. Hunecke OBJECTIVE MEASUREMENT: Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron and Zinc-Fortified Soy Isolate, Concentrate or Flour . B. W. Berry, K. F. Leddy and C. E. Bodwell OBJECTIVE MEASUREMENT: Relationships of Instrumental Textural Roperties and Muscle Fiber Types to the Sensory Properties of Beef . S. C. Seideman and L. K. Theer FACTORS AFFECTING TEXTURE: Effects of an Autolyzed Yeast on Physical and Sensory Properties of Frankfurters . L. L. parks, J. A. Carpenter and J. O. Reagan FACTORS AFFECTING TEXTURE: Quantitative Analysis of Texture Change in Cod Muscle During Frozen Storage . Y. J. Kim FACTORS AFFECTING TEXTURE: Water Absorption in Cereal Grains and Its Effect on Their Rupture Stress . E. U. U. Ituen, J. P. Mittal and J. S. Adeoti FACTORS AFFECTING TEXTURE: Effect of Feed Moisture and Barrel Temperature on the Rheological Properties of Extruded Cowpea Meal . M. B. Kennedy, R. D. Phillips, V. N. M. Rao and M. S. Chinnan FACTORS AFFECTING TEXTURE: Culture Effect on Ripening Characteristics and Rheological Behavior of Cheddar Cheese . G. F. Amantea, B. J. Skura and S. Nakai FACTORS AFFECTING TEXTURE: Effects of Polysaccharide Stabilizers on the Nucleation of Ice . A. H. Muhr, J. M. V. Blanshard and S. J. Sheard FACTORS AFFECTING TEXTURE: Effect of Frozen Storage on Protein Denaturation in Bovine Muscle. II. Influence on Solubility, Viscosity and Electrophoretic Behaviour of Myoilbrillor Proteins . J. R. Wagner and M. C. Anon FACTORS AFFECTING TEXTURE: Heat Treatment of Whipping Cream II Effect on Cream Plug Formation . A. Streuper and A. C. M. Van Hooydonk FACTORS AFFECTING TEXTURE: Innuence of Added κ-Casein and β-Lactoglobulin in the Heat Coagulation Time/pH Profile of Buffalo Milk . M. K. Bhavadasan, Y. S. Rajput and N. C. Gonguli FACTORS AFFECTING TEXTURE: Effect of Sweeteners/Stabilizer Interactions on the Viscosity and Freezing Point of Ice Cream Mix . S. A. Wittinger and D. E. Smith FACTORS AFFECTING TEXTURE: Functional Properties of Meal Products of the Nigerian ‘Red Skin’ Groundnut (Arachis hypogaea L.) . Alfred I. Ihekoronye FACTORS AFFECTING TEXTURE: Effects of Wheat Proteins on the Viscoelastic Properties of Starch Gels . Lennart Lindahl and Ann-Charlotte Eliasson RELATIONSHIP TO STRUCTURE: Degradation in Muscle Fibreconnective Tissue Junctions in the Spotted Trevalla (Seriolella punctata) Examined by Scanning Electron Microscopy . H. Allan Bremner and Ian C. Hallett RELATIONSHIP TO STRUCTURE: Biochemical Components of Wheat Flour in Connection With Cookie Quality . M. Cottenet     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Density and Compressibility of Selected Food Powders Miutures . G. V. B. Canovas, J. Malave-Lopez and M. Peleg GENERAL PRINCIPLES: Lubricated Squeezing Flow of a Newtonian Liquid Between Elastic and Rigid Plates . O. H. Campanella and M. Peleg GENERAL PRINCIPLES: Surface Active Properties of Food Proteins: Effects of Reduction of Disulfide Bonds on Film Properties and Foam Stability of Glycinin . S. H. Kim and J. E. Kinsella INSTRUMENTATION & METHODOLOGY: Squeezing Flow Viosimetry of Peanut Butter . O. H. Campanella and M. Peleg FACTORS AFFECTING TEXTURE: Texture and Microstructure of Cooked Whole Egg Yolks and Heat-Formed Gels of Stirred Egg Yolk . S. A. Woodward and O. J. Cotterill FACTORS AFFECTING TEXTURE: Rheological Properties of Tomato Concentrates as Atrected by Particle Size and Methods of Concentration . T. Tanglertpaibul and M. A. Rao FACTORS AFFECTING TEXTURE: Shelf Life Study of Oil/Water Emulsions Using Various Commercial Hydrocolloids . K. A. Coia and K. R. Stauffer FACTORS AFFECTING TEXTURE: Flow Properties of Tomato Concentrates: Effect of Serum Viscosity and Pulp Content . T. Tanglertpaibul and M. A. Rao FACTORS AFFECTING TEXTURE: Modification of Physical Properties of Gelatin by Use of an Immobilized Protease in Combination with Molecular Sieves . T. Nishio and R. Hayashi FACTORS AFFECTING TEXTURE: Rheological and Water-Holding Properties of Gelled Meat Batters Containing Iota Carrageenan, Kappa Carrageenan or Xanthan Gum . E. A. Foegeding and S. R. Ramsey FACTORS AFFECTING TEXTURE: Effects of Flake Size on Textural and Cooking Properties of Restructured Beef and Pork Steaks . B. W. Berry, J. J. Smith and J. L. Secrist FACTORS AFFECTING TEXTURE: Influence of Sodium Tripolyphosphate and Sodium Chloride on Moisture Retention and Textural Characteritics of Chicken Breast Meat Patties . L. L. Young, C. E. Lyon, G. K. Searcy and R. L. Wilson FACTORS AFFECTING TEXTURE: Freeze-Textured Maine Shrimp Protein Extract . T. C. S. Yang FACTORS AFFECTING TEXTURE: Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Change in Granular Cheddar Cheese . J. C. C. Lin, I. J. Jeon, H. A. Roberts and G. A. Milliken FACTORS AFFECTING TEXTURE: Effects of Sodium Chloride Concentration on Firmness Retention of Cucumbers Fermented and Stored with Calcium Chloride . H. P. Fleming, R. F. McFeeters and R. L. Thompson FACTORS AFFECTING TEXTURE: A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage . J. M. Aguilera and A. Ballivian FACTORS AFFECTING TEXTURE: Effect of Starch on Textural Properties of Surimi Gel . J. M. Kim and C. M. Lee FACTORS AFFECTING TEXTURE: Oral and Nonoral Perception of Solution Viscosity . C. M. Christensen and L. M. Casper     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Apparent Shear Viscosity of Native Egg White. E.R. Lang and C. Rha GENERAL PRINCIPLES: A Computer Assisted Analysis of Some Theoretical Rate Effects in Mastication and in Deformation Testing of Foods. M. Peleg and M.D. Normand GENERAL PRINCIPLES: Rheological and Sensory Characterization of Comminuted Fish Products from Mechanically Recovered Fish Flesh. R.M. Arocha GENERAL PRINCIPLES: A Rheological Characterization of Heat-Induced Protein Gels. D.W. Hickson GENERAL PRINCIPLES: Study on the Viscosity and Density Equations Regarding Temperature of Vegetable Oils and Salad and Frying Oils. K. Kubota, S. Kurisu, K. Suzuki, T. Matsumoto and H. Hosaka GENERAL PRINCIPLES: Physicochemical Rheology of Fruit Juices and Purees. E. Costell and L. Duran GENERAL PRINCIPLES: Thixotropic Properties of Colloidal Precipitates in Preliming Juice. J. Grabka GENERAL PRINCIPLES: Development of a Rheological Constitutive Relation for a Soft Biological Tissue. M. G. Sharma and S. Rafie GENERAL PRINCIPLES: Nuclear Magnetic Resonance Studies of Wheat Starch Pastes. P. T. Callaghan, K. W. Jolley, J. Lelievre and R. B. K. Wong GENERAL PRINCIPLES: A Rheological Model of Nonlinear Viscoplastic Solids. K. Peleg GENERAL PRINCIPLES: The Effects of Spoilage on the Dielectric Properties of Frozen Fish. Michael Kent GENERAL PRINCIPLES: Production of Extrusion-Texturized Protein Preparations. J. Scpendowski, L. Smietana and J. Luraw GENERAL PRINCIPLES: Parameters Influencing Spun Protein Fiber Properties 1 – Dope Preparation. M. Boulet, F. Castaigne and R. R. Riel GENERAL PRINCIPLES: Parameters Influencing Spun Protein Fiber Properties 2 – Unit Operations. F. Castaigne, M. Boulet, R. R. Riel GENERAL PRINCIPLES: Influence of Ions of Low Molecular Weight on Solubility and Rheological Properties of Wheat Gluten. R. Kieffer, J. J. Kim and M. D. Belitz OBJECTIVE MEASUREMENTS: Intra- and Intermuscular Variation of Shear Force of Beef. B. L. Dumont OBJECTIVE MEASUREMENTS: A Method for Measuring the Firmness of Cooked Soybean. H. P. S. Makker, O. P. Sharma and S. S. Negi OBJECTIVE MEASUREMENTS: Correlation Between the Dry Matter Content of Fat-Free Cottage Cheese and Its Apparent Viscosity Measured During Production. G. Corrieu, M. Lalande and A. Fissette OBJECTIVE MEASUREMENTS: Instrument Prediction of the Lean Content of Pork Carcasses Using Ultrasound or Light Reflectance. S. D. M. Jones and C. R. Haworth SENSORY MEASUREMENTS: Consumer Reaction to Processed Suntan Apples. A. A. Williams, G. M. Arnold and M. Warrington FACTORS AFFECTING TEXTURE: Correlation Between Rheological Parameters and Microstructure of Sausages of Bologna Type. L. Feher, K. Kabok and T. Huszka FACTORS AFFECTING TEXTURE: The Effect of Apple Maturity and Firmness on Bruise Volume. R. G. Diener, S. Singha and J. Petit FACTORS AFFECTING TEXTURE: Extrusion Cooking of High-Fiber Cereal Product with Crispbread Character. Y. Andersson, B. Hedlund, L. Jonsson and S. Svensson FACTORS AFFECTING TEXTURE: Textural Properties of Untoasted and Toasted Rusks. H. D. Tscheuschner and U. Bindrich FACTORS AFFECTING TEXTURE: Instrumental and Sensory Analysis of the Action of Catheptic enzymes on Flaked and Formed Beef. S. H. Cohen, R. A. Segars, A Cardello, J. Smith and f. M. Robbins FACTORS AFFECTING TEXTURE: Morphological and Textural Comparisons of Soybean Mozzarella Analogs Prepared with Different Hydrocolloids. C. S. Yang and M. V. Taranto FACTORS AFFECTING TEXTURE: Effects of Freezing and Thawing Green Curds Before Processing on the Rheological Properties of Cream Cheese. T. Hori FACTORS AFFECTING TEXTURE: Textural Properties of Salted Radish Root and Their Changes During Salting. K. Kaneko, M. Kurosaka and Y. Maede FACTORS AFFECTING TEXTURE: Canned Shrimp Texture as a Function of Its Heat History. L. Y. Ma., J. C. Deng, E. M. Ahmed and J. P. Adams FACTORS AFFECTING TEXTURE: Factors Affecting the Staling of Madeira Slab Cake. Robin C. E. Guy FACTORS AFFECTING TEXTURE: Influence of Variety, Site and Storage on Physical, Sensory and Compositional Aspects of Mashed Potato. Richard M. Faulks and Nerys M. Griffiths FACTORS AFFECTING TEXTURE: Susceptibility of Yoghurt to Syneresis. Comparison of Centrifugation and Draining Methods. V. R. Harwalker and M. Kalob FACTORS AFFECTING TEXTURE: Gelation of UHT Milk During Storage – A Comparison of Some Chemical and Physical Methods of Analysis. K. Guthy, Y. H. Hong and H. Klostermeyer FACTORS AFFECTING TEXTURE: Age Gelation of Sterilized Milks. V. R. Harwalkar     

European Maize Source Material for Wet-Milling Industries. Activities of the Technical Committee of the E. C. Maize Starch Industries

European maize wet-milling industries process 3.2 million t of maize per year. For this supply the world market share decreases progressively to the E. C. market's advantage. Manufacturers have not always a long experience of such maize, the quality of which is variable. The increasing number of cultivated varieties, the changes of maturity conditions according to years, and the evolution of the harvesting-drying-preserving sequence towards an industrialisation, emphasize the variations of E. C. maize wet-milling quality. The immediate care of manufacturers is therefore to have available simple and rapid methods for the appreciation of this quality. Then, these methods will have to be applied to the determination of good conditions of maize production for this industry. Ensuing french studies, a concerted research program has been developed since the beginning of 1973 on the basis of the previous remarks. The coordination of these studies is undertaken by a Technical Committee of E. C. Maize Starch Industry grouping research institutes, i. e. I. T. C. F. (Technical Institute for Cereals and Forages, France), I.N.R.A. (National Institute of Agronomic Research, France), F.R.I.C.I. (Federal Research Institute of Cereal Industry, Germany), professional associations, i.e. A.G.P.M. (General Maize Growers Association, France), A.A.M. (Association of the Maize Starch Industries of the E.C., Belgium), and a representative of manufacturers for each member country. The work done in 1973 represents the preliminary phase of these studies, and was carried out on samples from 1972 harvest, crop year abnormaly unfavourable for maize growing. The results obtained are therefore mostly on a methodology level, and the main purpose of the 1974 research program is to confirm and complete these informations.     

“十二五”开局之年盐业市场分析

文章针对2011年中国盐业呈现的几个特点:(1)产量恢复性增长并创历史新高;(2)湖盐支撑库存总量增长而海盐库存同比减少;(3)进口量、总消费量及两碱用盐量齐增;(4)产量、消费量紧张平衡,市场供需基本平衡;(5)成本增加,盐价稳定,保障市场供给;(6)产业结构调整升级,产能增长势头有所减弱,全面分析了2011年国内盐业市场产量、产能及消费情况,同时对纯碱、烧碱的运行态势也进行了分析。得出了近年盐业前景须谨慎乐观的结论。     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Wall Slip Corrections for Couette and Parallel Disk Viscometers . A. Yoshimura and R. K. Prud'Homme GENERAL PRINCIPLES: Foam Rheology: III. Measurement of Shear Flow Properties . S. A. Khan, C. A. Schnepper and R. C Armstrong GENERAL PRINCIPLES: Stability of Bovine Muscle Connective Tissues . V. M. Bernal and D. W. Stanley GENERAL PRINCIPLES: Application of Reaction Kinetics to the Denaturation of Whey Proteins in Heated Milk . F. Dannenberg and H. G. Kessler GENERAL PRINCIPLES: Rheological Properties of Ultrafiltered Skim Milk . M. Hallström and P. Dejmek GENERAL PRINCIPLES: Mechanical Studies of Sol-Gel Transition: Universal Behavior of Elastic Modulus . Masayuki Tokita and Kunio Hikichi GENERAL PRINCIPLES: Rheological and Thermal Properties of Carrageenan Gels. Effect of Sulfate Content . Mineo Watase and Katsuyoshi Nishinari GENERAL PRINCIPLES: Dymanic Viscoelasticity and Anomalous Thermal Behaviour of Concentrated Agarose Gels . Mineo Watase and Katsuyoshi Nishinari GENERAL PRINCIPLES: Foaming Properties of Protein Solutions: Comparison of Large-Scale Whipping and Conductimetric Methods . David J. Wright and John W. Hemmant FACTORS AFFECTING TEXTURE: Responses of CA-stored Bramley's Seedling and Cox's Orange Pippin Apples to Modified Atmosphere Retail Packaging . J. D. Geeson, S. M. Smith, Helen P. Everson, Pia M. Genge and K. M. Browne FACTORS AFFECTING TEXTURE: Restructured Pork with Texture Variation . N. G. Marriott, S. K. Phelps, C. A. Costello and P. P. Graham FACTORS AFFECTING TEXTURE: Texture Changes in White Bread: Effects of Processing and Storage . U. Stollman and B. Lundgren FACTORS AFFECTING TEXTURE: Chemical Composition and Rheological Behaviour of Strawberry Jams Relation with Fruit Content . E. Costell, E. Carbonell and L. Duran FACTORS AFFECTING TEXTURE: Influence of Sugar and Cyanide Concentrations and Paste Viscosities of Cassava Flour on Fried Cassava Chip Quality . A. M. Almazan FACTORS AFFECTING TEXTURE: Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks . D. L. Seman, W. G. Moody, J. D. Fox and N. Gay FACTORS AFFECTING TEXTURE: Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates . M. A. Bianchi, A. M. R. Rilosof and G. B. Bartholomai FACTORS AFFECTING TEXTURE: Relationship of Water Content to Textural Characteristics, Water Activity and Thermal Conductivity of Some Commercial Sausages . G. R. Ziegler, S. S. H. Rizvi and J. C. Acton FACTORS AFFECTING TEXTURE: Texture of Cooked Mantle of Squid Ilex argentinus as Influenced by Specimen Characteristics and Treatments . I. Kolodziejska, Z. E. Sikorski and M. Sadowska FACTORS AFFECTING TEXTURE: Relationship Between Pectic Composition and the Softening of the Texture of Japanese Radish Roots During Cooking . M. Fuchigami FACTORS AFFECTING TEXTURE: Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates . T. Tanglertpaibul and M. A. Rao FACTORS AFFECTING TEXTURE: Rheological Properties and Conformation of Tomato Paste Pectins, Citrus and Apple Pectins . T. D. Chou and J. L Kokini FACTORS AFFECTING TEXTURE: Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion . R. Fischbach and J. L. Kokini FACTORS AFFECTING TEXTURE: Cold Shock in Fish: Its Characteristics in Bighead . R. W. H. Parry, M. V. Alcasid and E. B. Panggat FACTORS AFFECTING TEXTURE: Continuous Emulsification and Gelation of Dairy Ingredients by HTST Extrusion Cooking: Production of Processed Cheeses . F. Zuber, D. Megard and J. C. Cheftel FACTORS AFFECTING TEXTURE: The Effect of Fermentation Temperature, Flour Type, and Starter on the Properties of Sour Wheat Bread . H. Salovaara and T. Valjakka FACTORS AFFECTING TEXTURE: Rheological Properties of Ultrafiltered Skim Milk. I. Effects of pH, Temperature and Heat Treatment . M. Hallstrom and P. Dejmek. FACTORS AFFECTING TEXTURE: Improvement of Quality of Whipping Cream by Adding Carrageenan and Milk Constituents. II. Influence of Additives on the Physical Properties of Whipped Cream . D. Precht, K.-H. Peters, and J. Petersen FACTORS AFFECTING TEXTURE: The Effects of Salt Concentration and pH Upon Water-Binding, Water-Holding and Protein Extractability of Turkey Meat . R. I. Richardson and J. M. Jones SENSORY EVALUATIONS: Sensory Profiling and Multidimensional Scaling of Selected Finnish Raye Breads . U. Hellemann, H. Tuorila, H. Salovaara and L. Tarkkonen SENSORY EVALUATIONS: Texture and Sensory Evaluation of Frankfurters Made with Different Formulations and Processes . C. M. Lee, R. C. Whiting and R. K. Jenkins INSTRUMENTATION AND METHODOLOGY: Adaptation of the Instron to Determine the Surface Tension of Ice Cream Mix . S. A. Wittinger and D. E. Smith INSTRUMENTATION AND METHODOLOGY: Double Direct Shear Test for Potato Texture . D. R. McComber, R. A. Lohnes and E. M. Osman INSTRUMENTATION AND METHODOLOGY: Computer Simulation of the Attrition Patterns of Particulated and Agglomerated Foods . M. Peleg and M. D. Normand INSTRUMENTATION AND METHODOLOGY: A Rapid Method for the Evaluation of Emulsion Stability of Non-Dairy Creamers . R. M. Tran and M. A. Einerson INSTRUMENTATION AND METHODOLOGY: Elongational Viscosity Measurements of Melting American Process Cheese . O. H. Campanella, L. M. Popplewell, J. R. Rosenau and M. Peleg     

DNA typing methods for differentiation of Debaryomyces hansenii strains and other yeasts related to surface ripened cheeses

The discriminative power of ITS-PCR, ITS-PCR RFLP and mitochondrial (mt)-DNA RFLP were evaluated for differentiation of yeasts of importance for surface ripened cheeses. In total 60 isolates were included. Of these, 40 strains of the following species, Debaryomyces hansenii var. hansenii, D. hansenii var. fabryi, Saccharomyces cerevisiae, Candida zeylanoides, Kluyveromyces lactis and Yarrowia lipolytica, were obtained from culture collections and 20 isolates of D. hansenii representing six different phenotypes were collected from seven Danish producers of surface ripened cheeses. ITS-PCR was evaluated for differentiation at species level on the 40 strains obtained from culture collections. Ten strains of each variety of D. hansenii and five strains of each of the above mentioned species were analysed. For each of the investigated species, a specific ITS1-5.8S rDNA-ITS2 region size was observed. Accordingly ITS-PCR was found valuable for differentiation at species level of yeasts of importance for surface ripened cheeses. ITS-PCR RFLP was investigated for the purpose of strain typing of D. hansenii. Ten CBS strains of each variety of D. hansenii were analysed. Only one enzyme (TaqI) out of several investigated (BamHI, DpnI, Fnu4HI, HaeIII, HindIII, HpaII, NlaII, Sau3AI, TaqI) demonstrated genetic diversity within the strains. This enzyme divided the 20 strains in three groups. Sequence analysis of the ITS1-5.8S rDNA-ITS2 region for the type strains of each variety of D. hansenii showed an identity of 99.84%, corresponding to a difference in one basepair. Based on these results, ITS-PCR RFLP was found ineffective for strain typing of D. hansenii. MtDNA RFLP using HaeIII and HpaII was evaluated for strain typing of D. hansenii on the 20 CBS strains of D. hansenii. The CBS strains were divided into 16 groups according to their restriction profiles, which proved the method useful for typing of D. hansenii at subspecies level. The 20 dairy isolates showed a lower genetic variability than the CBS strains as they were divided into eight groups. Cluster analysis of the 20 CBS strains and the 20 dairy isolates based on their mtDNA restriction profiles showed (max. similarity level = 52%) that the dairy isolates only clustered with the CBS strains of D. hansenii var. hansenii. For some of the dairies more than one strain of D. hansenii were found to be involved in the ripening process, indicating that the method could be useful for subspecies typing and investigation of the microbial succession between strains of D. hansenii during the ripening process of surface ripened cheeses.     

Genetic and environmental relationships among somatic cell count, bacterial infection, and clinical mastitis.

Incidence of bacterial infection in 9784 lactations of 7763 cows in 31 herds, SCC in 32,448 lactations of 19,764 cows from 54 herds, and incidence of first parity mastitis recorded in the first lactations of 148,143 cows in 828 herds were analyzed. Bacterial infection was analyzed dichotomously by both threshold and linear models. The effects of parity, season, stage of lactation, and parity by stage of lactation interaction on SCC were estimated. Heritability of mean lactation log SCC--corrected for the effects of parity, season, and stage of lactation--varied from .13 to .27 for all parities in different data sets. Heritability of bacterial infection was .04 for the threshold model and .02 for the linear models. Heritability of field-recorded mastitis was .01. The genetic correlation between bacterial infection and SCC was near unity, but the genetic correlation between SCC and mastitis was .3. Selection for lowered SCC should reduce incidence of bacterial infection by 2% per unit of selection intensity.     

自然发酵三樱椒中乳酸菌的分离及鉴定

为获得适用于三樱椒发酵的乳酸菌,该研究采用钙溶圈法从自然发酵三樱椒中分离乳酸菌,通过形态观察和分子生物学技术对其进行菌种鉴定,并对其生长、产酸、耐酸特性进行分析。结果表明,从自然发酵三樱椒中共分离纯化得到19株乳酸菌,经鉴定,16株为植物乳杆菌（Lactobacillus plantarum）,3株为赫轮魏斯氏菌（Weissella hellenica）。培养初期,赫轮魏斯氏菌生长比植物乳杆菌快,但培养12 h后植物乳杆菌比赫轮魏斯氏菌生长速度更快;植物乳杆菌产酸能力优于赫轮魏斯氏菌,培养21 h后,植物乳杆菌发酵液的pH值稳定在3.7,赫轮魏斯氏菌发酵液pH值稳定在4.3,其中植物乳杆菌PLP-1产酸能力最好;植物乳杆菌的耐酸性优于赫轮魏斯氏菌,在pH值＜4.0的培养条件下赫伦魏斯氏菌生长受到严重抑制,而植物乳杆菌可以在pH值为3.0的培养基中生长,其中植物乳杆菌PLP-1耐酸性最好。     

酵母自溶的成因及其对啤酒质量的影响

酵母自溶由酵母胞内蛋白分解酶外泄引起，影响酵母自溶的因素有：(1)酵母菌种；(2)麦汁营养成分组成不合理；(3)酵母使用代数过高；(4)酵母添加量过多；(5)温度、压力、pH值等发酵工艺条件控制不当；(6)酵母回收时间、方法、压力、酵母贮存条件；(7)微生物污染。酵母自溶会影响啤酒风味稳定性，使啤酒苦味、涩味加重；啤酒双乙酰含量增加；啤酒的泡持性下降；啤酒总酸偏高；啤酒pH值升高；增加啤酒过滤成本。防止酵母自溶的方法有：(1)选择优良强壮的出发菌株；(2)控制酵母添加量和使用代数；(3)制备营养丰富、组成合理的麦汁；(4)严格发酵工艺奈件；(5)加强酵母质量管理；(6)加强卫生管理，保证纯种发酵。     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Compitions and Enzymes of Potatoes, Jicamas and Chinese Water Chestnuts . R. Pressey GENERAL PRINCIPLES: Stress Relaxation Behavior of Apple Pomace and Effect of Temperature, Pressing Aid and Compaction Rate on Juice Yield . S. H. I. Al-Mashat and C. A. Zuritz GENERAL PRINCIPLES: Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture . J. S. Chen, C. M. Lee and C. Crapo GENERAL PRINCIPLES: The Relationship of the Microstructure of Cooked Ham to its Properties and Quality . K. Katsaras and K. D. Budras INSTRUMENTAL MEASUREMENTS: Dynamic Rheological Measurement of Structure Development in High-Methoxyl Pectin/Fructose Gels . M. A. Rao and H. J. Cooley INSTRUMENTAL MEASUREMENTS: Evolution of Mechanical Characteristics of Tomatoes of Two Varieties During Ripening . R. Thiagu, N. Chand and K. V. R. Ramana METHODOLOGY & INSTRUMENTATION: Experimental Evidence of Slip Development in Capillaries and a Method to Correct for End Effects in the Flow of Xanthan Solutions . L. de Vargas, J. Perez-Gonzalez and J. de J. Romero-Barenque METHODOLOGY & INSTRUMENTATION: Measurement of Biaxial Extensional Viscosity of Wheat Flour Doughs . H. Huang and J. L. Kokini METHODOLOGY & INSTRUMENTATION: Development and Evaluation of an Automated Grain Breakage Tester for Determining Corn Breakage Susceptibility . S. A. Watson, W. D. Kreider, M. J. Sciarini and H. M. Keener METHODOLOGY & INSTRUMENTATION: Evaluation of a Modified Stein Breakage Tester for More Rapid Determination of Corn Breakage Susceptibility . S. A. Watson and H. M. Keener SENSORY ASSESSMENT: A Study of Texture-Flavor Interactions Using Free-Choice Profiling . I. Jaime, D. J. Mela and N. Bratchell FACTORS AFFECTING TEXTURE: Physical and Sensory Characteristics of Low Fat Ground Beef Patties . M. F. Miller, M. K. Andersen, C. B. Ramsey and J. O. Reagan FACTORS AFFECTING TEXTURE: Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties . K. Schmidt, A. Lundy, J. Reynolds and L. N. Yee FACTORS AFFECTING TEXTURE: Rheological Behavior of Frozen and Thawed Low-Moisture Part-Skim Mozzarella Cheese . H. A. Diefes, S. S. H. Rizvi and J. A. Bartsch FACTORS AFFECTING TEXTURE: Base-Mediated Firmness Retention of Sweetpotato Products . W. M. Walter, Jr., H. P. Fleming and R. F. McFeeters FACTORS AFFECTING TEXTURE: Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients . B. Yoo and C. M. Lee FACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze-Thaw Treatments. III. Effect of Cooking Conditions and Concentration of Starch Paste . H. R. Kim, P. Muhrbeck and A.-C. Eliasson FACTORS AFFECTING TEXTURE: Amylopectin-Staling of Cooked Nonwaxy Milled Rices and Starch Gels . C. M. Perez, C. P. Villareal, B. O. Juliano and C. G. Biliadens FACTORS AFFECTING TEXTURE: The Role of Xanthan Gum in White Layer Cakes . R. A. Miller and R. C. Hoseney FACTORS AFFECTING TEXTURE: Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust . D. M. Larsen, C. S. Setser and J. M. Faubion GENERAL PRINCIPLES: Sedimentation of a Single Particle in Systems of Xanthan with Locust Bean Gum in Relation to the Rheological Behaviour . H. Luyten W. Kloek and T. van Vliet INSTRUMENTATION & METHODOLOGY: Development of a Single-Kernel Wheat Characterization System . C. R. Martin. R. Rouser and D. L. Brabec INSTRUMENTATION & METHODOLOGY: Measurement of Single-Kernel Wheat Hardness Using Near-Infrared Transmittance . S. R. Delwiche INSTRUMENTATION & METHODOLOGY: Modal Analysis of the Dynamic Behavior of Pineapples and Its Relation to Fruit Firmness . H. Chen and J. Dr Baerdemaeker INSTRUMENTATION & METHODOLOGY: Breakage Susceptibility of Corn of Different Stress-Crack Categories . S. Gunasekaran and K. Muthukumarappan     

蜜环菌人工菌棒基质碳氮比对乌天麻产量及营养品质的影响

分析蜜环菌人工菌棒基质碳氮比对乌天麻产量及基本营养成分含量的影响,并对乌天麻氨基酸品质进行评价。方法 通过大棚内随机区组实验,测定不同种植模式下乌天麻的基本营养成分含量,对其进行单因素方差分析和多重比较,并通过氨基酸评分法对乌天麻中氨基酸营养价值进行评价。结果 蜜环菌人工菌棒基质碳氮比对乌天麻的产量、基本营养成分含量及氨基酸的营养品质均有显著的影响;蜜环菌人工菌棒基质碳氮比为75.94时种植的乌天麻,乌天麻各项营养指标接近对照种植的乌天麻的各项营养指标,显著大于蜜环菌人工菌棒基质碳氮比为60.69、126.39时种植的乌天麻的各项营养指标。蜜环菌人工菌棒基质碳氮比为75.94时种植的乌天麻,其乌天麻必需氨基酸含量与总氨基酸含量的比值为37.03%接近40%,必需氨基酸含量与非必需氨基酸含量的比值为58.79%接近60%,必需氨基酸的氨基酸比值、必需氨基酸的比值系数分、必需氨基酸比值系数与联合国粮食及农业组织/世界卫生组织提出的氨基酸理想模式较接近。结论 利用蜜环菌人工菌棒种植乌天麻可以获得基本营养成分含量高、氨基酸丰富、必需氨基酸的组成比例相对合理、符合人体吸收利用需求、具有较高营养价值的乌天麻。     

缆型纺纱线与传统纺纱线性能比较

缆型纺纱技术是在环锭纺纱机前罗拉出口处有一个分割轮将其牵伸后的纤维须条分割成若干股纤维束,经过加捻形成新型结构的纱线.比较了8.8 tex和8.3 tex羊毛传统环锭纺纱线与缆型纺纱线的毛羽与耐磨性.试验结果表明,8.8 tex和8.3 tex羊毛缆型纺纱线的毛羽数少于传统环锭纺纱线的毛羽数,并且8.3 tex羊毛所形成纱线的毛羽数高于8.8 tex羊毛纱的毛羽数;缆型纱的耐磨次数高于传统纺纱线的耐磨次数,8.3 tex澳毛加工的缆型纱的耐磨次数高于8.8 tex澳毛缆型纱线的耐磨次数.     

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Distinguishing Among Bruises in Peaches Caused by Impact, Vibration and Compression . P.J. Vergano, R.F. Testin, and W.C. Newall, Jr. GENERAL PRINCIPLES: Prediction of Physical Dough Properties from Glutenin Subunit Composition in Bread Wheats: Correlation Studies . R.B. Gupta, F. Bekes, and C.W. Wrigley GENERAL PRINCIPLES: A Mechanism of Bread Firming. I. Role of Starch Swelling . M.L. Martin, K.J. Zeleznak, and R.C. Hoseney GENERAL PRINCIPLES: A Mechanism of Bread Firming. II. Role of Starch Hydrolyzing Enzymes . M.L. Martin and R.C. Hoseney GENERAL PRINCIPLES: Prediction of the Non-Linear Viscoelastic Properties of a Hard Wheat Flour Dough Using the Bird-Carreau Constitutive Model . S.J. Dus and J.L. Kokini GENERAL PRINCIPLES: The Study of the Glass Transition of Glutenin Using Small Amplitude Oscillatory Rheological Measurements and Differential Scanning Calorimetry . A.M. Cocero and J.L. Kokini GENERAL PRINCIPLES: The Cox-Merz Rule Extended: A Rheological Model for Concentrated Suspensions and Other Materials with a Yield Stress . D. Doraiswamy, A.N. Mujumdar, I. Tsao, A.N. Beris, S.C. Danforth and A.B. Metzner GENERAL PRINCIPLES: Characterization of Nonlinear Creep Behavior of Two Food Products . R. Lu and V.M. Puri GENERAL PRINCIPLES: The Nonlinear Elastic Behavior of Polydisperse Hexagonal Foams and Concentrated Emulsions . A.M. Kraynik, D.A. Reinelt and H.M. Princen GENERAL PRINCIPLES: A Test Cell for Meat Cohesiveness Using the Instron Universal Testing Machine . H.W. Ockerman, D.M. Greene and R.R. Hodges GENERAL PRINCIPLES: Results of Testing Sensory Evaluation Methods . P. Molnar, V. Nágel and L. Katona GENERAL PRINCIPLES: Universal Laboratory Texturometer . Á. Álmos GENERAL PRINCIPLES: Textural Determination of “Montomorency” Cherries Using Shear/Compression and Stone Removal . C.R. Santerre, J.N. Cash and A.F. Iezzoni GENERAL PRINCIPLES: A Device to Measure the Dynamic Shear Properties of Small Samples . M.E. Mackay and C.A. Cathey GENERAL PRINCIPLES: A Probe Impact Sensor for Fruit Firmness Measurement . M. Delwiche and Y. Sarig GENERAL PRINCIPLES: Prediction of Apple Bruising Due to Impact on Different Surfaces . P. Chen and R. Yazdanu GENERAL PRINCIPLES: Impact Bruise Resistance of Peaches . G.H. Brusewitz, T.G. McCollum and X. Zhang GENERAL PRINCIPLES: Triaxial Test Sample Size Effect on Stress Relaxation of Wheat En Masse . R.G. Bock, V.M. Puri and H.B. Manbeck GENERAL PRINCIPLES: Electromyographic Measurement of Textural Changes of Foodstuffs During Chewing . H. Sakamoto, T. Harada, T. Matsukubo, Y. Takaesu and M. Tazaki GENERAL PRINCIPLES: Evaluation of Food Texture by the Masticatory Pattern. I. Analysis of Chewing Force Pattern in the Mouth . J. Takahashi and F. Nakazawa GENERAL PRINCIPLES: The Measurement of Mechanical Properties of Cheese . J.H. Dobrzycki and N. Baryko-Pikielna GENERAL PRINCIPLES: A Simple Antibody-Based Test for Dough Strength. I. Development of Method and Choice of Antibodies . J.H. Skerritt GENERAL PRINCIPLES: II. Genotype and Environmental Effects . INSTRUMENTAL MEASUREMENTS: Oscillatory Rheometry of Starch-Water Systems: Effect of Starch Concentration and Temperature . L.M. Hansen, R.C. Hoseney and J.M. Faubion INSTRUMENTAL MEASUREMENTS: Characterization of the Maturation Process by Changes in Pineapple Fruit Texture . H. Vega-Mercado and I. Beauchamp de Caloni INSTRUMENTAL MEASUREMENTS: Relationship of Properties of Rice to Texture of Japonica and Japonical/Indica cooked rice . Y.H. Hong, H.S. Ahn, S.K. Lee and S.K. Jun INSTRUMENTAL MEASUREMENTS: Investigations on the Physical Properties of Whipped Egg White Foam by the Multi-Biting Test . S. Tsuji CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Prediction of Sensory Evaluation of Gel Texture by Instrumental Measurement . Y. Watanabe, K. Amaike, T. Tomita and H. Aoki CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Textural Classification of Foods Based on Warner-Bratzler Shear . N. Chand CORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: The Relation Between Instrumental Firmness Measurements and Sensory Chewing Texture of Briihwurst Sausages . P.G. Klettner SENSURY ASSESSMENT: Sensory Analysis of Fiber Formulated Ground Pork Patties . S1. Todd, F.E. Cunningham, J.R. Schwenke and S.J. Goetsch. SENSURY ASSESSMENT: Sensory and Instrumental Evaluation of the Mouthfeel of Beer . S.A. Langstaff, J.-X. Guinard and M.J. Lewis SENSURY ASSESSMENT: The Effect of Temperature on Carbonation Perception . N.J. Newton Yau and M.R. McDaniel SENSURY ASSESSMENT: Evaluation of Cooking Quality of Potatoes Using Sensory and Instrumental Methods . I. Sensory Evaluation. G. Böehler, F. Escher and J. Solms FACTORS AFFECTING TEXTURE: Breakage Susceptibility of Shelled Corn Due to Rehydration and Redrying . L.G. Tabil, A. Noomhorm and L.R. Verma FACTORS AFFECTING TEXTURE: Dry Bean (Phaseofus vulgaris) Hardening and the Consequences of Pectin Methylesterase Activity in Storage . M.M. Mafuleka, D.B. Ott, G.L. Hosfield and M.A. Uebersax FACTORS AFFECTING TEXTURE: Shelf-Life Extension of Michigan Apples Using Sucrose Polyester . Y.-L. Chai, D.B. Ott and J.N. Cash FACTORS AFFECTING TEXTURE: Precooling and Modified Atmosphere Storage of Green Asparagas . Y. Gari Cpy, G.S.V. Raghaven, F. Castaigne, J. Arul and C. Willemot FACTORS AFFECTING TEXTURE: Texture Analysis of Cheddar Cheese Made From Ultrafiltered Milk . S. Lakhani, E.A. Gullett, L.K. Ferrier and A.R. Hill FACTORS AFFECTING TEXTURE: Ultrastructural and Textural Changes in Processed Carrot Tissue . E.M. Ahmed, S. Mirza and A.G. Arreola FACTORS AFFECTING TEXTURE: The Effect of Marination and Cooking on the Mechanical Properties of Intramuscular Connective Tissue . G.J. Lewis and P.P. Purslow FACTORS AFFECTING TEXTURE: Effect of Vacuum Packaging on Changes Associated with Frozen Cod Fillets . M.E. Sirois, B.M. Slaby, R.H. True and R.E. Martin FACTORS AFFECTING TEXTURE: Rheological and Structural Properties of Wiener-Type Products Substituted with Vital Wheat Gluten . C.-Y. Ma, S.H. Yiu and G. Khanzada FACTORS AFFECTING TEXTURE: Effect of Washing on the Texture and Microstructure of Frozen Fish Mince . K.S. Yoon, C.M. Lee and L.A. Hufnagel FACTORS AFFECTING TEXTURE: Influence of Cultivar, Fruit Maturity and Fruit Anatomy on Apple Sauce Particle Size and Texture . W.P. Mohr FACTORS AFFECTING TEXTURE: Mechanical Properties of Composite Fruit Products Based on Hydrocolloid Gel, Fruit Pulp and Sugar . A. Nussinovitch, I.J. Kopelman and S. Mizrahu FACTORS AFFECTING TEXTURE: Effects of Freezing Rate and Storage Time on the Structural Properties of Minced Meat . G.S. Mittal and S. Barbut RELATIONSHIP TO STRUCTURE: Mechanics of Parenchyma Tissue Based on Cell Orientation and Microstructure . Q. Gao and R.E. Pin     

高蛋白野生大豆叶片氮代谢物及根瘤GSγ1和Glba表达分析

为明确高蛋白野生大豆籽粒高蛋白形成过程中特有的遗传规律,以高蛋白栽培大豆为对照,对两类材料整个生育期叶片氮同化物相关指标,及根瘤谷氨酰胺合成酶基因（GSγ1）和豆血红蛋白基因（Glba）表达量的差异进行研究。结果表明：两类型大豆间存在明显差异。R3之后,栽培大豆比野生大豆叶片可溶性蛋白含量下降趋势明显。野生大豆叶片GSA在R3之前增长明显,R3之后下降缓慢。整个生育期间野生大豆叶片硝酸还原酶活性都要高于栽培大豆。野生大豆根瘤中GSγ1表达量在R3之前明显高于栽培大豆,R3期之后相反。从V6开始直到成熟,栽培大豆根瘤Glba的表达量都要高于野生大豆。说明野生大豆生育前期氮代谢及各种物质的合成、代谢较旺盛,而且能长时间地保持叶片高的可溶性蛋白含量及硝酸还原酶活性是籽粒高蛋白形成的原因之一。     

黄精与土霉素协同抑制副溶血弧菌研究

为了抑制对虾养殖急性肝胰脏坏死病（AHPND）的主要病原菌副溶血弧菌（Vibrio parahaemolyticus），本论文用药食同源的天然草本黄精和8种水产用抗生素联合抑制副溶血弧菌，通过棋盘法测定黄精和抗生素的最低抑菌浓度（minimum inhibitory concentration，MIC）和联合抑菌效果，研究了黄精等对细菌细胞膜电导率、膜电位和存活率的作用，采用RT-PCR研究了黄精等对细菌外排泵相关基因表达的影响。结果表明，黄精和土霉素具有较好的协同抑菌效果，最佳配比为1/8 MIC黄精+1/4 MIC土霉素，此时分级抑菌浓度（fractional inhibitory concentration ，FIC）为0.38，但在羰基氰化物间氯苯腙（CCCP）的存在下，这种协同作用转为相加甚至无关作用。电导率、膜电位和碘化丙啶染色证明黄精能破坏副溶血弧菌细胞外膜，提高其渗透性，导致细胞内膜去极化，膜两侧质子梯度消失。黄精显著抑制副溶血弧菌5个外膜蛋白、5个反向协同运输子和11个RND外排转运子的表达，其中vpa0096（OmpW）下调497.51倍，vp0425（TolC）、vp2072（Na+/H+反向协同运输泵）、vp2665（Na+/Ca2+交换蛋白）、vp1092、vp0941、vp1178、vpa0344和vpa0809分别下调27.03倍、73.53、55.56、100.00、35.71、37.74、49.02和56.18倍。黄精降低TCA循环关键酶苹果酸脱氢酶（MDH）和琥珀酸脱氢酶（SDH）酶活，从而抑制副溶血弧菌体内TCA循环。土霉素是vp0425（TolC）的底物之一，黄精属于天然外排泵抑制剂，能将土霉素阻留在细胞内，提高土霉素的抑菌效果。黄精和土霉素协同作用于水产养殖的弧菌病，大幅度缩减土霉素使用浓度、残留风险和耐药性弧菌的出现，从而促进水产养殖的健康发展。