Properties of Three Sorghum Cultivars Used for the Production of Bili‐Bili Beverage in Northern Cameroon

The malting characteristics of sorghum malts produced locally in Cameroon for Bili‐Bili brewing were compared with those of malts produced in a laboratory. The analytical values of both malts were similar but the brewing potential of the laboratory malts were marginally better than those of the locally produced malts. Of the three cultivars examined, Madjeru had the lowest levels of β‐amylase, maltose levels and fermentability. The worts of the Madjeru filtered the slowest of the three malts. During malting β‐glucanase developed rapidly and development was temperature‐dependent.     

Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use

Canary seed is one of the top four specialty crops grown in Western Canada. Currently it is used entirely in food mixtures for caged birds but our previous studies have shown its unique composition and potential use in food and non-food applications. Through improvements by plant breeding a hairless variety was developed for human consumption and animal feeding. This study was aimed at investigating phytochemicals and heavy metals in hairless canary seed in comparison with the hairy variety and common wheat using three milling fractions (wholegrain, starchy flour and bran). The levels of bound and unbound phenolic acids, phytate, trypsin and amylase inhibitors tended to be similar in the three grains at a given level of processing. This was also true for most heavy metals tested although hairy canary seed exhibited a significantly higher concentration of copper while both canary seed varieties contained more nickel and zinc than wheat. Condensed tannins, alkaloids and deoxynivalenol (DON) were not detected in any of the crops while very low levels of aflatoxin were detected in all three grains. The results show that both hairless and hairy canary seed possess phytochemicals and heavy metals profile close to that of wheat demonstrating the potential of hairless canary seed as a food crop due to the absence of harmful hairs.     

天然彩棉织物酶处理工艺

天然彩棉的色素存在于纤维次生胞壁内 ,发色基团与羰基有关。因此 ,通过高温酶退浆处理 ,可部分剥除纤维表面的覆盖层 ,使天然彩棉充分显色 ,并保持较好的色牢度 ,同时可起到去毛、除杂和柔软作用。经过苏宏 2 0 0 0L淀粉酶处理 ,实现退浆、精练、柔软合一工序 ,缩短生产工艺流程。试验表明 ,棕色天然彩棉机织物经酶处理后 ,色泽加深 ,除日晒牢度 3级以外 ,皂洗、摩擦、汗渍牢度均可达到 4～ 5级 ;失重、强力损失与常规工艺相近 ;毛效为 5cm /30min左右 ;起毛起球可达到 4～ 5级 ;柔软度好于常规工艺。     

潜在的水体修复菌Bacillus subtilis H001的筛选及其高密度培养

在水产养殖规模日益扩大和集约化程度不断提高时,带来了养殖水体富营养化、亚硝酸盐超标、致病微生物等问题,在其中引入益生菌,可起到预防和控制的作用。从10株枯草芽孢杆菌中,筛选出菌株H001具有较高淀粉酶和蛋白酶酶活,分别为36.7U/mL和35.6U/mL。当麸皮浸汁为40g/L,玉米浸汁为15g/L,豆粕为20g/L,H001菌落总数(TCN)对数值分别为12.1,12.1和14.0。当玉米浸汁与豆粕粉质量比为2:1时,麸皮浸汁与豆粕粉的质量比为2:1时,H001的TCN对数值都约为15.0。在模拟水体中,当亚硝酸盐含量分别为5.0mg/L、10.0mg/L、20.0mg/L、30.0mg/L、40.0mg/L和50.0mg/L时,菌株H001对其降解率分别为95.0%、95.0%、84.1%、68.6%、48.5%和44.4%。综上所述,具有较高淀粉酶和蛋白酶酶活的枯草芽孢杆菌H001,其培养基经优化后TCN提高到1.6×1015CFU/mL,优化后培养基组合经济且适合于H001的高密度培养,H001是一种潜在的养殖水体修复菌。     

EFFECTS OF FINAL WARM WATER STEEP AND AIR REST CYCLES ON MALT PROPERTIES OF THREE IMPROVED NIGERIAN SORGHUM CULTIVARS

The effects of final warm steeping at 40°C and air-rest cycles on malting loss and other malt quality parameters of three improved Nigerian sorghum cultivars were investigated. Grains were steeped for 48 h under four different steep regimes then germinated for 4 days at 30°C. The effect of final warm steeping on kernel growth, malting loss, diastatic power, α and β-amylase and extracts of the malts was significantly affected by air-resting, cultivar and the pair-wise interactions of cultivar and steep regime. Generally, malting loss and kernel growth reduced significantly (p< 0.001) when the steep cycle was a combination of air-resting and final warm water steep at 40°C. Diastatic power, α-amylase, β-amylase and extract also improved significantly in both ICSV 400 and KSV 8 when these grains were malted by a steep regime which combined both air-rest cycles and final warm water steep. However steeping these grains under a final warm water steep without air-resting led to a decrease in extract recovery and enzyme activity. Conversely steeping SK 5912 by a combination of air-resting and final warm water steep generally, inhibited rather than enhanced extract and enzyme development.     

Nitrogen fertilizer and seed rate effects on Hagberg falling number of hybrid wheats and their parents are associated with α‐amylase activity,grain cavity size and dormancy

Field experiments were carried out to assess the effects of nitrogen fertilization and seed rate on the Hagberg falling number (HFN) of commercial wheat hybrids and their parents. Applying nitrogen (200 kg N ha^?1) increased HFN in two successive years. The HFN of the hybrid Hyno Esta was lower than either of its parents (Estica and Audace), particularly when nitrogen was not applied. Treatment effects on HFN were negatively associated with α‐amylase activity. Phadebas grain blotting suggested two populations of grains with different types of α‐amylase activity: Estica appeared to have a high proportion of grains with low levels of late maturity endosperm α‐amylase activity (LMEA); Audace had a few grains showing high levels of germination amylase; and the hybrid, Hyno Esta, combined the sources from both parents to show heterosis for α‐amylase activity. Applying nitrogen reduced both apparent LMEA and germination amylase. The effects on LMEA were associated with the size and disruption of the grain cavity, which was greater in Hyno Esta and Estica and in zero‐nitrogen treatments. External grain morphology failed to explain much of the variation in LMEA and cavity size, but there was a close negative correlation between cavity size and protein content. Applying nitrogen increased post‐harvest dormancy of the grain. Dormancy was greatest in Estica and least in Audace. It is proposed that effects of seed rate, genotype and nitrogen fertilizer on HFN are mediated through factors affecting the size and disruption of the grain cavity and therefore LMEA, and through factors affecting dormancy and therefore germination amylase. Copyright © 2004 Society of Chemical Industry     

THE IN VIVO AND IN VITRO DEGRADATION OF BARLEY AND MALT STARCH GRANULES

The susceptibilities to amylolytic hydrolysis of the two different types of starch granule in barley and malt have been investigated. The large and small granules from both germinated and ungerminated grain were subjected to the sole action of malt α-amylase under conditions which otherwise simulated those of a conventional infusion mash. Large starch granules from barley are hydrolysed at a slower rate than those from malt. The faster conversion of the latter is attributed to prior modification of the starch granule structure during germination. The small granules from barley are extremely resistant to attack by α-amylase and even pre-cooking does not appreciably increase their susceptibility to amylase attack. Although the small starch granules from malt are less susceptible than the corresponding large granule fraction, they can be hydrolysed to a greater extent than can the small granules from barley. The increased susceptibility of small granules from malt is probably due to the partial removal of their protecting surface layer of protein. Although during malting the small granules of barley are hydrolysed more rapidly than the large granules, the situation is reversed during mashing. Very little loss of extract can be attributed to the enzymic resistance of small starch granules in all-malt mashes. If raw barley is used in the grist, substantial amounts of small starch granules may remain in the mash.     

青稞萌发中两种淀粉酶的研究

分析研究了不同浸泡条件对青稞吸水率的影响；测定了不同发芽条件下青稞萌发过程中α-淀粉酶及β-淀粉酶活力的变化。确定了青稞萌发过程α-淀粉酶和β-淀粉酶的最大酶活力形成条件为萌发温度16℃，吸水度46％，萌发时间5d。     

RELATIONSHIP BETWEEN LEVELS OF GIBBERELLIC ACID AND THE PRODUCTION AND ACTION OF CARBOHYDRASES OF BARLEY

Different hydrolytic enzymes require different levels of gibberellic acid to induce their maximal production and release into the endosperm of barley. Barley-endo-β-glucanase requires a higher level of gibberellic acid to induce maximal production than does α-amylase. Although gibberellic acid also increases the level of barley endo-β-1,3 glucanase, this enzyme, unlike the barley-endo-β-glucanase, develops to significant levels when gibberellic acid is absent. In gibberellic acid-treated aleurone layers β-glucanases degrade the cell wall mainly to glucose. Xylose and cellobiose appear when the aleurone wall has undergone extensive enzymic hydrolysis. Laminaribiose and arabinose are found whether or not gibberellic acid is present in the medium. In addition to the degradation of the endosperm cell walls, β-glucanases may also play an important role in the release of enzymes from the aleurone into the endosperm during malting.     

烘烤环境对烟叶淀粉酶和淀粉磷酸化酶活性的影响

以烤烟品种红花大金元和K326的中部叶为材料,研究了烘烤过程中烟叶淀粉酶和淀粉磷酸化酶活性变化及烘烤环境对这两种酶活性的影响.结果表明,烘烤过程中烟叶淀粉酶活性出现两次高峰,分别在烘烤的36h和72h时;在鲜烟叶中淀粉磷酸化酶活性较高,随着烘烤进程,至24 h时达第1次高峰,之后降低,48 h时出现低谷,随后又于72 h时达第二次高峰.在整个烘烤过程中,采用低温低湿变黄,慢速升温定色的烘烤环境,使烟叶内淀粉酶和淀粉磷酸化酶活性较高,有利于烟叶淀粉的降解.