浙江大豆核心亲本蛋白质和异黄酮含量的分析

蛋白质和异黄酮是大豆的2个重要品质性状,但是这两类物质之间的关系在浙江省内却少有研究。本研究选取了种植于浙江省的196份来自不同地区(94份来自黄淮海地区,102份来自南方地区)的大豆核心亲本作为研究对象,测定其蛋白质和异黄酮组分的含量,并对蛋白质与异黄酮各组分之间进行相关性分析。结果表明,蛋白质含量和异黄酮总含量的范围分别为352~501 g/kg和254.1~6 068.9 mg/kg;丙二酰染料木苷、丙二酰黄豆苷、黄豆苷和染料木苷这4种成分的平均含量最高,分别为966.4、667.2、206.0、229.3 mg/kg。我国南方地区大豆种质的蛋白质含量显著高于黄淮海地区,但是两个地区异黄酮总含量则无显著差异。对于蛋白质与异黄酮成分的相关性分析,发现蛋白质与染料木苷和黄豆黄素苷元之间均存在负相关性。在参试材料中,响水黑豆和72-424这2个品种具有高蛋白、高异黄酮性状。大豆籽粒的蛋白质与异黄酮性状能够同时进行改良,通过筛选和育种改良大豆品质,可以获得高蛋白、高异黄酮大豆。     

不同品种大豆矿质元素含量与品质的关系研究

通过相关性分析、逐步回归分析和通径分析研究6种大豆中的矿质元素含量与其品质指标之间的关系。结果表明：6种大豆中的低聚糖、异黄酮和脂肪酸含量受品种影响较大,而蛋白质、水溶性蛋白质、脂肪和矿质元素含量受品种影响较小;N与大豆中的蛋白质、脂肪酸、异黄酮含量呈正相关;K与脂肪含量呈正相关;Ca和Fe与低聚糖含量呈正相关;Na对低聚糖含量起正向促进作用,对异黄酮含量起负间接作用;各矿质元素含量与水溶性蛋白质含量无显著相关性。N、K、Na、Fe是影响大豆品质的主要矿质元素。     

不同生态型高蛋白大豆的品质比较

试验利用国家标准方法对不同生态型高蛋白非转基因品种大豆的蛋白质和脂肪含量进行了比较分析,利用三波长紫外分光光度法比较测定了异黄酮含量。结果表明不同生态条件下的大豆品质差异明显,其中"南豆12号"的蛋白质含量最高而异黄酮含量最低,"东农42"和"郑92116"的蛋白质含量和异黄酮含量较高。     

大豆异黄酮含量及影响因素的评价

大豆栽培品种中，异黄酮含量具有明显的遗传差异。其遗传具有数量性状遗传特点，受一个主效基因和多个微效基因控制。异黄酮含量与地理环境中的纬度和海拔高度呈正相关，与经度呈负相关；与平均气温和降水量呈负相关，与日照时数呈正相关。光照可明显促进大豆幼苗特别是叶片中异黄酮的积累；在高水肥条件下，种子中异黄酮含量有降低的趋势；大豆种子随储藏时间的增加，异黄酮含量逐渐降低；随发育时间的增加，异黄酮含量逐渐提高。     

萌发处理对不同品种大豆籽粒营养品质的影响

研究分析萌发72 h大豆籽粒营养品质的变化。采用高效液相色谱法与氨基酸分析法等方法,分析大豆籽粒基础理化指标、脂肪酸、氨基酸、蛋白质二级结构含量的变化。结果表明:不同品种的大豆籽粒其基础指标如蛋白质、脂肪等差异显著(P0.05);经萌发72 h后,脂肪酸含量差异显著;氨基酸如天冬氨酸、谷氨酸、半胱氨酸等含量具有显著性差异,苏氨酸、丝氨酸、酪氨酸等含量差异较小。萌发处理改变了蛋白质二级结构的含量,对蛋白质分子内的基团及化学键未产生影响。     

外源铁蛋白基因(Pea-Fer)对稻米品质性状的影响

利用外源豌豆铁蛋白基因(Pea-Fer)的转化系Fer34及其受体亲本粳稻(Oryza sativa ssp.japan-ica)品种秀水11(XS11),经过连续回交和自交,并结合GUS标记基因辅助选择技术,获得了含有Pea-Fer基因的Fer34-XS11。该纯系与原受体亲本秀水11构成一对近等基因系。以该对近等基因系为材料,研究外源铁蛋白基因(Pea-Fer)对稻米主要品质性状的影响。结果发现,在稻米外观和蒸煮食用品质方面,转基因品系的外型、垩白、透明度、糊化温度、胶稠度和直链淀粉含量等性状与对照基本相同;在稻米主要营养品质方面,转基因品系除稻米籽粒中铁含量比对照有显著增加以外,其余检测的矿质元素、蛋白质、氨基酸含量等都无显著性差异;在稻米胚乳淀粉及其结构方面,转基因品系的淀粉黏滞性(RVA谱)、米饭质地及其电镜下淀粉粒结构和排列等,均与对照相仿。可见,外源豌豆铁蛋白基因(Pea-Fer)的转入,主要提高了转基因品系稻米籽粒中的铁含量,但并未影响稻米的主要品质性状。     

基于PTN系统分析转基因稻米油脂的非预期变异效应

以抗草甘膦转基因(genetically modified,GM)水稻株系T13和T22及各自的PTN(parent controltransgenic plant-nontransgenic control)系统对照样本为材料,分析GM稻米油脂含量和脂肪酸组分的实质等同性并追溯其非预期变异效应的技术来源。结果表明:(1)两个GM水稻株系T13和T22的油脂含量与各自亲本差异显著,T13的油脂含量比亲本P1降低了21. 79%,T22的油脂含量比亲本P2增加了20. 87%,但最大变异幅度小于P1和P2品种间差异,说明GM水稻种子油脂含量变异在安全范围之内。(2) GM水稻株系与其对照样本的脂肪酸组成相同,只是部分脂肪酸相对含量发生了显著变异。根据双倍单边检验(two one-sided tests,TOST)程序,12种脂肪酸组分中,相对含量与亲本不等同的T13株系只有亚麻酸1种,T22株系则有8种,可见稻米脂肪酸组分含量变异在不同GM品系间差异较大,GM作物的安全性评估应遵循个案分析原则。(3) GM株系T22稻米的花生酸、鳕油酸和芥酸相对含量变异幅度较大,而且变异效应的技术来源包括转基因过程和转基因插入突变效应,需要进一步安全性评估。其中T22稻米中相对含量增加的花生酸和鳕油酸属于非限量营养脂肪酸,而具有安全隐患的限量脂肪酸芥酸在T22稻米中的相对含量比P2降低了23. 69%,而且含量远低于有关限量标准。     

栽培大豆和滩涂野大豆及其杂交后代耐盐性、农艺性状与籽粒品质分析

以栽培大豆和滩涂野大豆杂交组合（N23674×BB52）亲本及其经逐代耐盐性筛选获得的4个F4∶5家系为研究对象,对其苗期耐盐性、农艺性状、籽粒品质进行了分析和比较。结果表明：F44个株系的农艺性状都介于两亲本之间。盐胁迫下F5株系幼苗的耐盐系数、干物质积累和相对生长速率高于母本栽培大豆N23674,其中4076株系最为突出。籽粒品质较其父本BB52种群有明显改善,主要表现在籽粒中蛋白质和多数必需氨基酸、含硫氨基酸含量及氨基酸总量高于双亲,粗脂肪含量介于双亲之间,且接近于其母本N23674;4076和4111株系亚油酸含量超过双亲。     

不同蛋白含量大豆籽粒发酵纳豆的品质差异及相关性分析

以7个基因型不同蛋白质含量的大豆为原料,研究纳豆枯草芽孢杆菌发酵后纳豆表面黏液感官品质与黏液性质的差异,并分析黏液品质与籽粒品质性状的关系。结果表明,除青大豆YSG-10和黑大豆YSB-37外的5种基因型的黄大豆发酵的纳豆黏液的感官评分、拉丝长度分别与籽粒蛋白质含量呈显著负相关(r分别为-0.953和-0.946,P0.05);青大豆YSG-10蛋白质含量低、感官评分较低、拉丝长;黑大豆YSB-37蛋白质含量最高、感官品质较差、拉丝长度只有同一蛋白水平黄大豆YSY-23的1/3左右。低蛋白含量的黄色种皮YSY-102大豆适合做鲜食纳豆,而蛋白质含量较高的黄色种皮YSY-23大豆适合加工成纳豆粉。     

大豆异黄酮作为大豆溯源特征指标的筛选北大核心CSCD

采用高效液相色谱法对黑龙江省不同产地、不同品种大豆中大豆异黄酮含量进行测定,利用不同品种和产地大豆中大豆异黄酮单体含量的不同对大豆异黄酮溯源特征指标进行筛选。结果表明:同一产地不同品种之间大豆异黄酮单体含量总体差异显著(p<0.05),不同产地不同品种之间大豆异黄酮单体含量总体没有显著差异(p>0.05)。因此,可以利用不同品种大豆中大豆异黄酮单体含量作为对大豆异黄酮溯源特征指标实现品种溯源。     

Comparison of nutritional components (isoflavone,protein, oil,and fatty acid) and antioxidant properties at the growth stage of different parts of soybean [<Emphasis Type="Italic">Glycine max</Emphasis> (L.) Merrill]

This is the first study to investigate antioxidant capacities of isoflavones prepared using microwave-assisted hydrolysis method from different parts (seeds, leaves, leafstalks, pods, stems and roots) of soybean at growth stages. In addition, the fluctuations in the isoflavone, protein, fatty acid, and oil contents in R6-R8 (R6: beginning; R7: beginning maturity; R8: full maturity) seeds were confirmed. The R7 seeds exhibited the most predominant contents of isoflavones (1218.1±7.3 μg/g) in the following order: daidzein (48%)>genistein (35%)>glycitein (17%). The second highest isoflavone content was found in the leaves (1052.1±10.4 μg/g), followed by R8 seeds>roots>R6 seeds>leafstalks> pods; the stems exhibited the lowest isoflavone content (57.2±1.7 μg/g). Interestingly, daidzein showed the highest individual isoflavone content with remarkable variations (57.2-766.8 μg/g), representing 46-100% of the total isoflavone content. R8 exhibited higher protein, fatty acid, and oil contents than R6 or R7. Moreover, the antioxidant capacities against two radicals in different parts of soybean plant showed considerable differences depending upon the isoflavone content. Our results suggested that soybean leaves and seeds might be useful materials for functional foods.     

摘薹对甘蓝型油菜籽粒品质性状的影响及其综合评价

为了探明摘薹对油菜籽粒品质性状的影响,本研究以21份甘蓝型油菜品系为材料,进行摘薹处理与正常收获,测定籽粒中饱和脂肪酸、不饱和脂肪酸、油份、蛋白质及硫苷含量变化。结果表明：摘薹后棕榈酸、硬脂酸、亚油酸、亚麻酸、蛋白质及硫苷含量表现为增加的趋势,油酸、油份含量表现为减少的趋势,芥酸、花生烯酸含量变化趋势并不明显。相关性分析表明,摘薹后油份与油酸呈极显著正相关,二者均与棕榈酸、硬脂酸、亚油酸、亚麻酸、蛋白质呈极显著负相关。主成分及隶属函数分析表明,摘薹后y15油菜品系籽粒综合性状最优良,y12、y10、y14、y6、y19、y11、y7、y13、y20、y3、y8品系次之,y4、y2、y9品系综合得分低于对照y21。     

DEVELOPMENT OF GENETICALLY ENGINEERED SOYBEAN OILS FOR FOOD APPLICATIONS

The major use of the ten billion pounds or so of soybean oil produced in the US is for food products such as cooking oils, shortenings and margarines. Refined, bleached and deodorized (RBD) soybean oil used for cooking is usually hydrogenated to increase storage life and stability during frying. RBD soybean oil is also extensively hydrogenated to increase melting point for functionality in shortenings and margarines. Hydrogenation results in oils rich in trans fatty acids, the consumption of which may be associated with coronary heart disease. RBD oils used for salad oils are not hydrogenated but are rich in palmitic acid, the consumption of which has also been associated with coronary heart disease. Therefore, it is nutritionally desirable to produce trans-free soybean oils rich in monounsaturated fatty acids with reduced palmitic acid for cooking and soybean oils with no saturated fatty acids for salad oils. It is also desirable to produce trans-free oils rich in stearic and oleic acids for shortenings and margarines. Cloned genes may be introduced into soybeans to create transgenic lines with improved oil traits. The design of transgene constructs has been assisted by the use of soybean somatic embryos in suspension culture as a model system for soybean seed transformation. This system has allowed the selection of the right genes and promoters to achieve the desired phenotypes in transgenic soybeans. Current soybeans in development include lines producing oil with reduced palmitic acid, lines with over 80% oleic acid and lines with up to 30% stearic acid. Commercialization of high oleic acid transgenic soybeans has demonstrated that it is possible to drastically alter the fatty acid composition of a soybean seed without affecting the yield or environmental sensitivity of the soybean plant.     

4种豆类植物种子油脂的提取与分析

以常见的4种豆子为原料,粉碎后采用超声波辅助提取刀豆、花豆、大豆、红豆中的油脂,测定4种豆类植物种子中油脂的得率、理化性质、成分与含量。结果表明:除大豆外,其他3种豆类得油率较低,但是4种豆油在理化性质上都具有较好品质,符合食用植物油标准;在油脂成分上,4种豆油不饱和脂肪酸总量均较高,刀豆油中不饱和脂肪酸总量达到了91.43%,但4种豆油中大豆油含量最高的成分是亚油酸,而其他3种豆油含量最高的成分却是油酸,刀豆油中棕榈油酸含量相当高,达到16.2%,且亚麻酸含量也较高。     

18种大豆种子蛋白质、氨基酸和脂肪酸的组成成分分析

对18种大豆种子蛋白质和氨基酸、总脂肪及脂肪酸组成进行了分析。结果表明:榆林地区的横山老黑豆和神木连枷条的蛋白质含量较高,山西地区的汾豆79氨基酸含量最高,东北地区的吉育82的总脂肪含量最高;GC-MS共鉴定出7种脂肪酸,其中亚油酸和油酸的含量较高,不饱和脂肪酸的含量均在70%以上,其中子洲小黑豆、靖边黑豆和晋豆19所提取的油中不饱和脂肪酸含量在80%以上。研究结果可为筛选更适合种植的大豆品种提供理论依据。     

Oxidative changes in hazelnut,olive, soybean,and sunflower oils during microwave heating

The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybean, sunflower, and virgin olive oils were investigated. A significant (p < 0.05) decrease was observed in linoleic and linolenic acids contents of soybean oil during exposure to microwave heating. Tocopherol contents of oil samples significantly decreased (p < 0.05) during microwave heating. Free fatty acids of the samples slightly increased and iodine value showed reduction throughout the process. Conjugated dienes contents of samples showed an increasing trend up to the 6 min, followed by a reduction at 9 min. Conjugated triene fatty acids of all the samples significantly increased (p < 0.05) throughout the application. While peroxide value showed increasing trend up to the 3 min and sharply decreased at 9 min, hexanal contents of refined hazelnut, virgin olive, soybean, and sunflower oils increased 63, 28, 55, and 389 fold, respectively, after 9 min exposure to microwave heating. Kinetic analysis of data showed that the reaction orders for peroxide and hexanal formation were zero and first order, respectively, and in the tested oils the reaction rate followed the order: soybean oil ? sunflower oil ? hazelnut oil ? virgin olive oil for peroxide, and sunflower oil ? soybean oil ? hazelnut oil ? virgin olive oil for hexanal formation. It was concluded that hexanal could be considered as a parameter for evaluation of the quality of oils exposed to microwave heating.     

Chromatographic fingerprints and quantitative analysis of isoflavones in Tofu-type soybeans

Tofu-type soybeans can differ from conventional soy varieties in seed size, seed composition, flavour and nutrition. Using HPLC coupled with ESI-MS and PDA detection, a total of 19 isoflavones were detected and identified from Tofu-type soybean seeds, more than previously reported forms from many other soybeans. An HPLC/UV fingerprint study was performed for qualitative evaluation, which enabled the isoflavone profile of Tofu-type soybeans to be characterised and differentiated from other vegetative soybeans by similarity comparison. To meet the frequent quantitative application for isoflavone contents, a simple, precise and reliable method using HCl hydrolysis during sample extraction and LC/UV for the detection was developed and validated to quantitate total isoflavones in soybeans, and then applied to determine the total isoflavone contents of different Tofu-type soy varieties grown in different field locations over two growing seasons. A range of total isoflavone contents for Tofu-type soybeans was established to confirm the use of this analytical approach for quality control applications.     

双低油菜品系含油量与ACL酶活性的相关性分析

以不同含油量双低油菜品系为材料,测定了发育种子中ATP-柠檬酸裂解酶（ACL）活性及脂肪酸含量的动态变化,分析了ACL酶活性与含油量、脂肪酸含量之间的关系。结果表明：授粉后32d和39d酶活性与含油量都呈显著正相关,说明ACL酶活性对含油量有重要影响;ACL酶活性峰值与成熟种子油酸含量也呈现显著正相关,说明ACL酶活性高可能增加菜籽中油酸含量。     

破乳方式对水酶法提取大豆油过程中的乳状液回收油品质影响和水解蛋白风味研究

为研究破乳方式对粗酶水相提取大豆油过程形成的乳状液回收油品质影响和所得水解蛋白风味,分别对等电点法、添加CaCl₂法、Alcalase酶法、加热破乳方式回收油的理化性质和脂肪酸组成进行分析,并以溶剂浸提油为对照样。结果表明,各破乳方式所得油的色泽、酸价、过氧化值、皂化值、碘值均低于溶剂浸提油,破乳油中,等电点法破乳油酸价最高,达0.83 mg/g,其次是加热破乳油,CaCl₂和Alcalase酶法破乳油的酸价最低,仅为0.52 mg/g;加热破乳油过氧化值高于其他破乳油,达0.85 μg/g,CaCl₂和Alcalase酶法破乳油的过氧化值最低,仅为0.62 μg/g。各破乳油色泽、皂化值和碘值之间均无显著性差异(P>0.05),破乳油脂肪酸组成与溶剂浸提油相同,不饱和脂肪酸总含量均在84%以上,符合国际法典委员会推荐的食用油标准。因此,破乳油的品质均优于溶剂浸提油,而CaCl₂和Alcalase酶法破乳油的品质最好。粗酶水解蛋白必需氨基酸含量与原料大豆相近,尽管仍具有苦味,但苦味值低于Alcalase酶解蛋白,因此粗酶水解蛋白仍然保持大豆蛋白的营养品质。