浓缩大豆磷脂制取工艺及设备的研究

对水化油脚采用新工艺和新设备制取浓缩大豆磷脂，并对制取浓缩大豆磷脂的影响因素进行分析和优化，得到了制取浓缩大豆磷脂新工艺和最佳工艺参数。     

芝麻辣酱的制作

本文探讨了在黄酱的基础上，加入芝麻、辣椒等各种辅料，配制出芝麻香味浓郁、辣味适中的芝麻辣酱。本文对原材料的配方、主要生产设备、生产工艺流程、原材料处理、生产过程中的操作要点及质量标准等多方面进行了详细论述。     

Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content

In this paper, four different physical treatments (microwaves, heating by conduction, sonication and pressure autoclaving) were performed to degrade a pure DNA extract, and their influence on GMO quantification was studied. The aim was to check the hypothesis that processing of agrofood products results in a similar degradation rate for both the transgenic target and the specific target. Indeed we could observe that even if the used physical treatments could lead to a significant increase of C _t values for both transgenic and specific targets, the resulting ΔC _t remained stable. So, the main conclusion of the study is that the aforementioned hypothesis seems valid and thus a physical degradation of DNA will not affect the relative quantitation of the GMO content, provided that both the specific and transgenic targets have very similar size. A second important issue of the experiments performed was that DNA is a very robust molecule as it is extremely difficult to reach a mean size below 100 bp. The study also gives evidence of the importance of using small targets.     

新型油脂--蔗糖豆油酸多酯的合成研究

用蔗糖和豆油酸甲酯合成了蔗糖豆油酸多酯，通过单因素及正交实验，得出合成蔗糖豆油酸多酯最佳合成条件为：豆油酸甲酯与蔗糖摩尔比为10：1。反应温度130℃，反应时间6h，此条件下反应产率达到92．9％。     

大豆蛋白分离工艺研究

阐述了大豆蛋白质的分离原理,分析了运用“碱提酸沉”分离法提取大豆蛋白质过程中,豆粕的粉碎方式、浸提温度、浸提时间、浸提液的pH值以及离心工艺对提取效果的影响,为大豆蛋白／聚丙烯腈纤维的工业化生产提供了依据。     

Effect of different rates of N-fertilizers on nodulation, nodule activities and growth of two field grown cvs. of soybean

The effect of N fertilizers on nodulation, nitrogenase, nitrate reductase activities and growth of two cultivars of soybean, Clark and Crauford was evaluated in a field experiment. KNO₃ or NH₄Cl were applied 27 days after planting at 0,16, 32, 64 and 128 kg N/ha. Nodulation and growth of both cultivars significantly increased when N was applied at low levels whereas specific N₂-ase activity (SNA) slightly and insignificantly increased. Cv Crauford showed a greater positive response than cv. Clark. Higher rates of KNO₃ and NH₄Cl (128 kg N/ha) significantly depressed nodulation and SNA but slightly decreased the plant dry matter. Cv. Crauford was more tolerant to N fertilizers than cv. Clark. The decline in SNA was ascribed to increased nitrate reductase activity (NRA) and higher accumulation of nitrites in nodule cytosol. NRA and nitrate contents in nodules of cv. Clark were greater than that in cv. Crauford. Results showed that NH₄ ⁺ is the preferred N source with occasional increases in nodule number and weight. This study provides an evidence for the nodulation and growth variability of soybean cultivars fertilized with different levels of N. The results also suggest that diminishing NRA could contribute to increased N₂ fixation and the interaction between NO₃ ^– assimilation and N₂ fixation is strongly dependent on the plant cultivar.     

Dynamics of Bacterial Community Structure in the Rhizosphere and Root Nodule of Soybean: Impacts of Growth Stages and Varieties

Bacterial communities in rhizosphere and root nodules have significant contributions to the growth and productivity of the soybean (Glycine max (L.) Merr.). In this report, we analyzed the physiological properties and dynamics of bacterial community structure in rhizosphere and root nodules at different growth stages using BioLog EcoPlate and high-throughput sequencing technology, respectively. The BioLog assay found that the metabolic capability of rhizosphere is in increasing trend in the growth of soybeans as compared to the bulk soil. As a result of the Illumina sequencing analysis, the microbial community structure of rhizosphere and root nodules was found to be influenced by the variety and growth stage of the soybean. At the phylum level, Actinobacteria were the most abundant in rhizosphere at all growth stages, followed by Alphaproteobacteria and Acidobacteria, and the phylum Bacteroidetes showed the greatest change. But, in the root nodules Alphaproteobacteria were dominant. The results of the OTU analysis exhibited the dominance of Bradyrhizobium during the entire stage of growth, but the ratio of non-rhizobial bacteria showed an increasing trend as the soybean growth progressed. These findings revealed that bacterial community in the rhizosphere and root nodules changed according to both the variety and growth stages of soybean in the field.     

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.     

大豆中异黄酮类化学成分的研究

用w(C2H5OH)=70%的工业乙醇从脱脂大豆饼中提取大豆异黄酮,并依次用乙酸乙酯、正丁醇萃取,乙酸乙酯萃取部分经硅胶柱和SephadexLH-20柱层析,用V(CHCl3)∶V(CH3OH)=(12～4)∶1梯度洗脱。分离得到4种化合物,通过理化常数和光谱分析鉴定其化学结构,分别为大豆甙元(daidzein)、染料木素(genistein)、大豆甙(daidzin)、染料木甙(genistin)。     

大豆蛋白/粘胶共混纤维的结构与性能

采用湿法纺丝制备大豆蛋白/粘胶共混纤维,分析测试了共混纤维的结构形态与物理机械性能的关系,并与其他类型的蛋白质改性纤维进行了比较。实验结果表明共混纤维的力学性能与蛋白质比例有关,随着蛋白质质量分数的增加,纤维的强度降低;共混纤维的截面形状和黏胶纤维相似,但表面沟槽更为明显。