Effect of different pearling times on the quality of hull-less barley rice北大核心CSCD

Hull-less barley is a special food crop rich in various nutrients in Qinghai-Tibet Plateau. Six-pearling is often used to produce commercial hull-less barley rice in order to improve its rough taste and inferior cooking quality. This study evaluated the differences in the nutritional, cooking, sensory, and storage qualities of hull-less barley rice with different pearling times to obtain suitable processing conditions for the production of high-quality hull-less barley rice. With increasing pearling time, the contents of vitamin B6, vitamin E, dietary fiber, iron, zinc, phenols, and flavonoids significantly decreased to a large extent, protein and vitamin B3 decreased slightly, the contents of total starch and β-glucan increased significantly, and γ-aminobutyric acid (GABA) initially increased and then decreased. The peak, trough, and final viscosity of whole grain barley were 1 860.50 cP, 914.50 cP, and 2 150.00 cP, respectively, and increased after six-pearling to 4 219.00 cP, 2 628.00 cP, and 5 074.00 cP, respectively. At the same time, the water absorption and volume expansion of the pearled hull-less barley increased significantly. The hardness of pearled hull-less barley reduced from 4 708.50 g to 2 282.00 g, its adhesiveness increased from 0.00 to -7.33, and its taste and sensory quality exhibited better. The activities of α-amylase, polyphenol oxidase, lipase, and catalase in pearled hull-less barley slightly decreased. Hull-less bran flour is rich in a variety of nutritional components and could be a potential resource with great developmental value. In general, hull-less barley rice obtained from three-pearling has high nutritional value, high cooking quality, low enzyme activity, and low energy consumption; therefore, it can be used to produce high-quality barley rice. This study provides important information for high-quality pearled hull-less barley and further utilization of barley bran flour. © 2022 Science Press. All rights reserved.     

恒本教育，谱写生态新篇章——广西壮族自治区南宁市民主路小学五象校区生态文明教育纪实

<正>广西壮族自治区南宁市民主路小学五象校区占地面积36亩,规划建制30个班,教师77人,现已开设18个教学班,约1000名学生、60名教师。学校有科学实验室、机器人工作室、创客工作室、鸟巢生态园等20间功能室,1800多平方米的生活馆。"恒本教育"是学校的办学思想;"研修精进,康德智能"是学校精神;"为人类的幸福办教育,为金色的童年办学堂"是学校的办学目标。广西南宁市民主路小学创建于1955年,至今已有63年的校史。民主路小学五象校     

成熟小麦种子中残留的α-淀粉酶对小麦馒头品质的影响

α-淀粉酶通过降解淀粉产生发酵糖,并改变淀粉的物化特性,进而影响小麦制品的品质,其影响与α-淀粉酶来源、含量及小麦制品种类有关.成熟小麦籽粒中残留的α-淀粉酶活性存在极大差异,为了解迟熟α-淀粉酶对馒头品质的影响,以重组自交系群体中α-淀粉酶活性极端的小麦品系为材料,比较高低酶活材料制作的馒头品质之间的差异;并依据小麦材料α-淀粉酶活性的分布范围,设定不同的外源α-淀粉酶浓度,研究外源α-淀粉酶对小麦馒头质构、感官品质及微观结构的影响.结果显示,过高的内源α-淀粉酶含量(降落值小于300 s)会导致馒头的高径比及质构参数下降,这种变化趋势与添加过多外源α-淀粉酶的效果类似;α-淀粉酶含量过高,造成淀粉糊化过度,产气过多,馒头内部结构被破坏,持气能力降低,馒头塌陷;降落值不低于300 s的材料制作的馒头品质较好.本研究表明成熟种子中残留的α-淀粉酶对馒头品质有显著影响,优质馒头品种选育时应关注小麦α-淀粉酶活性的差异.(图4表11参35)     

可达性视角下东北地区城市群的高铁效应

利用2004—2015年列车实际运营数据,构建广义加权旅行时间模型,探究我国东北地区城市群可达性的空间分布特征。结果表明:①高铁开通后,东北地区城市群的可达性水平有较大程度的提高,地级市较为明显;空间上,提高较为明显的区域集中在铁路沿线以及辽中南城市群的部分城市。②高铁对东北地区第三产业集聚现象并不明显。③城市可达性水平的提高可以促进东北地区城市群经济增长,高铁的开通对于地区经济增长具有溢出效应。     

气候变化对黑龙江省主要农作物产量的影响

以黑龙江省1954-2011年气温和主要粮食作物(玉米、水稻、大豆、小麦)产量等资料为基础,对黑龙江省气候变化及其对主要粮食作物产量的影响进行了分析。结果表明:黑龙江省近58 a来平均气温呈线性升高,速率为0.34℃/10 a;黑龙江省主要农作物单产时间和空间变化同温度之间存在着显著的相关性,气温每升高1℃,可导致玉米、水稻、大豆、小麦单产分别增加约541.6 kg/hm2,336.8 kg/hm2,195.8 kg/hm2,289.3 kg/hm2。水稻种植范围向北向东扩展明显,比重逐年升高;小麦种植比重大幅度下降,种植范围呈明显北退;玉米种植比重在保证一个相对稳定的基础上向北部和东部不断延伸;大豆种植重心逐渐北移,种植比重显著增加。黑龙江省主要粮食作物产量的变化同气候变暖引起的积温增加及积温带北移东扩密切相关。     

Differences in the quality of steamed hull-less barley and wheat cakes北大核心CSCD

In this study, three different hull-less barley varieties were used to prepare steamed cakes, and their nutritional value, sensory qualities, textural properties, and in vitro starch hydrolysis were evaluated. The results showed that the contents of total dietary fiber (4.50%-5.12%), β-glucan (2.96%-3.96%), total flavonoids (12.56-38.73 mg/100 g), and γ-aminobutyric acid (5.08-9.53 mg/100 g) in the steamed hull-less barley cakes were significantly higher than that in the steamed wheat cake, which were 0.65%, 0.23%, 3.93 mg/(100 g), and 2.63 mg/(100 g), respectively. The sensory properties of steamed ordinary hull-less barley and wheat cakes were not significantly different, but the steamed 08-1127 (waxy hull-less barley) cake was softer and out of shape. The springiness, resilience, cohesiveness, gumminess, and adhesiveness of steamed ordinary hull-less barley cakes were similar to those of steamed wheat cake, while those of steamed 08-1127 cakes were significantly lower than those of steamed ordinary hull-less barley cakes. Steamed hull-less barley cake also showed a maximum starch hydrolysis rate (38.76%-42.74%) that was lower than that of steamed wheat cake (49.92%), and the contents of rapidly (11.58%-13.16%) and slowly digested starch (5.34%-7.56%) were lower than that of steamed wheat cake (17.21% and 15.97%, respectively). In addition, the glycemic (59.37-61.67) and hydrolysis indexes (35.82-40.00) were lower than those of steamed wheat cake (76.66 and 67.30, respectively), and the contents of resistant starch (2.74%-3.55%) were higher than those of wheat steamed cake (1.68%). Therefore, the steamed cakes of ordinary hull-less barley had a higher content of nutritional components than the steamed cake of wheat, and the in vitro starch hydrolysis parameters were better than those of steamed wheat cake. When it is necessary to consider both nutritional and sensory qualities, ordinary hull-less barley can be selected as the raw material for steamed cakes, but waxy hull-less barley is not suitable for making steamed cakes. © 2022 Science Press. All rights reserved.