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...     

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.     

禾谷孢囊线虫侵染对小麦根部防御酶的影响

以抗禾谷孢囊线虫(Heterodera avenae Wollenweber,cereal cyst nematode,CCN)小麦品系‘E-10’和易感材料‘中国春’为材料,通过人工接种禾谷孢囊线虫二龄幼虫,并在接种线虫后测定根部防御酶苯丙氨酸转氨酶(PAL)和脂氧合酶(LOX)活力变化,研究抗感性材料对线虫侵染后防御酶的响应,以了解作物的抗虫机制.结果发现,‘E-10’和‘中国春’防御酶活力变化存在显著差异,‘E-10’在线虫侵染后6 h,LOX酶活增强,在24 h达到最大值,酶活变化比‘中国春’迅速,暗示‘E-10’启动线虫防御反应更为有效直接.此外,发现小麦在接种线虫后会引起邻近未接种植株根部防御酶活力变化.‘E-10’在接种线虫后12 h,其接触组未接种材料根部PAL酶活增加0.9倍,LOX酶活增加1.1倍,并且‘E-10’未接种植株的酶活变化比‘中国春’更迅速,幅度更剧烈.表明可能有某些气态或挥发性物质参与了小麦防御线虫侵染过程,并且这种现象在抗感材料间差异显著.使用茉莉酸甲酯处理‘E-10’和‘中国春’,小麦根部PAL和LOX酶活并未产生与接触接种线虫材料相一致的变化,表明该气态或挥发性物质并非茉莉酸甲酯.     

抗禾谷孢囊线虫基因中核苷酸结合位点区(NBS)-亮氨酸重复序列区(LRR)的克隆与序列分析

根据源于节节麦抗禾谷孢囊线虫基因Cre3及已经克隆的NBS-LRR类植物抗病基因的NBS与LRR区保守序列分别设计特异引物,从易变山羊草基因组中PCR扩增得到两个扩增条带,它们的大小分别约为530bp和1200bp.经克隆测序发现,这两个序列分别长为532bp和1175bp,且是连续的.它们有32bp的共同序列,总长为1675bp,包含了一个NBS-LRR区和一个不完整的开放阅读框,没有起始密码子、终止密码子和内含子结构.它编码一个557个氨基酸的蛋白质,分子量(Mr)为63.537×103,含有NBS区保守模体ILDD,ESKILVTTRSK,KGSPLAARTVGG,RRC-FAYCS,EGF,以及LRR区的保守模体aXXLXXLXXL.它与Cre3的核苷酸和氨基酸同源性分别为87.8%和77%,可能是一个抗禾谷孢囊线虫基因.图6参13     

小麦高分子量麦谷蛋白亚基组成及其对小麦烘烤品质的影响

采用SDS-PAGE方法分析了386份CIMMYT小麦材料的高分子量麦谷蛋白亚基(HMW-GS)组成,并测定了其微量SDS沉降值,同时评估了各亚基对小麦烘烤品质的贡献.电泳结果发现,供试材料所包含的亚基种类和组合非常丰富,共有14条不同亚基和25种不同的亚基组合.A组染色体编码的HMW-GS有Null、Ax1和Ax2,其频率分别为79.50%、16.32%和4.15%;B组染色体编码的亚基按频率由高到低排序为Bx7、Bx7 By9、Bx7 By8、By22、Bx20、Bx14 By15、Bx6 By8,它们的频率分别为42.75%、21.24%、17.36%、13.47%、3.89%、1.04%、0.26%;D组染色体编码的亚基为Dx5 Dy10、Dx2 Dy12、Dx5 Dy12、Dx2 Dy10,其中Dx5 Dy10和Dx2 Dy12亚基为主要类型,频率分别为76.42%和22.00%,含有Dx5 Dy12或Dx2 Dy10亚基的材料非常少,含有Dx5 Dy12亚基的仅有4份,含有Dx2 Dy10亚基的仅有2份,但它们用于研究D染色体编码的等位亚基的遗传和对小麦烘烤品质的贡献将具有重要作用.亚基组合1(Null 5 10 7)出现的频率最高,为34.20%;其次是组合3(Null 5 10 7 9),其频率为11.40%;组合16～25仅分布在1～2份材料中.各亚基对沉降值的影响结果显示,各位点编码的等位基因变异对小麦烘烤品质影响显著.Glu-A1位点上的1亚基的作用显著大于2和Null亚基,2与Null亚基间的差异不显著.Glu-B1位点上的7 8和22亚基显著优于7 9,而7、20和7 9亚基间有差异,但差异不显著,同样,7 8和22亚基间有差异,但差异不显著.5 10和2 12亚基对品质贡献与前人研究一致,5 10亚基显著优于2 12亚基.自然界十分稀少的材料———拥有2 10和5 12亚基的材料的收集对评价Glu-D1位点单个亚基或亚基联合对小麦品质的影响具有十分重要的意义.图1表8参10     

水稻花药特异表达启动子的克隆与活性检测

植物雄性器官特异表达启动子的克隆是作物杂种优势利用分子育种的基础.根据水稻花药特异表达RA8基因序列设计引物,从水稻(Oryza sativa L.)品种日本晴中克隆得到水稻花药特异表达基因RA8启动子Tsp2,该启动子为RA8基因翻译起始位点上游828 bp的片段,具有启动子特征序列TATA盒TATAAATA和真核生物启动子特征序列CAAT框,与RA8启动子的核苷酸序列同源性为97%.利用该启动子与报告基因GFP构建植物表达载体p1304-rap,采用基因枪法转化烟草花药,通过GFP的瞬时表达证明该启动子具有花药特异启动子活性. 图5 参9     

青稞B-hordein基因表达载体构建及对小麦的遗传转化

利用从具有特殊B-hordein亚基组成的青藏高原青稞材料中克隆的B-hordein编码基因(SL60)和小麦高分子量谷蛋白亚基胚乳特异表达启动子PGlu1Dx构建了真核表达载体pCB2007-SL60.通过农杆菌介导对普通小麦进行遗传转化,共获得227株再生植株,经PCR鉴定和转化片段测序验证,最终获得5株阳性植株.研究为进一步分析B-hordein基因在小麦背景中的遗传和表达,以及对小麦加工特性的影响奠定了基础.图5表2参21     

Progress of the scientific expedition and research on farmland ecosystem and food security in Qinghai-Tibet Plateau北大核心CSCD

介绍第二次青藏高原综合科学考察研究任务三生态系统与生态安全专题三“农田生态系统与粮食安全”科学考察背景、总体思路、研究内容、研究目标和取得的阶段性进展.该专题针对青藏高原地区农业生产中逐渐出现的局部农田生态系统结构失稳、功能失衡、地力衰退、作物品质下降、农残渐增等问题,在区域尺度上,从耕地肥力和土壤生物、农田植被、农业生产经营管理、作物产量品质和利用、农业气象条件等方面开展科学考察研究,在青藏高原农田生态系统相关生态环境参数的时空特征、分布规律与作物开发利用等考察研究方面取得阶段性重要进展,可为青藏高原农业生态系统可持续经营管理和粮食安全提供数据及科技支撑.(图1参90)     

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.     

簇毛麦(Dasypyrum villosum)GA20ox基因的分离和鉴定

通过RT-PCR技术克隆了簇毛麦(Dasypyrum villosum)赤霉素生物合成关键酶GA20ox基因的全长序列,命名为DvGA20ox,GenBank登录号为EU142949.该基因全长1 080 bp,推测编码359个氨基酸的蛋白质,具有植物GA20ox基因的典型保守结构域LPWKET和NYYPXCQKP.该基因推导编码蛋白质与小麦、大麦和黑麦草GA20ox蛋白的同源性分别为98%、97%和91%.该序列重组到原核表达载体pET-32a(+)获得的重组子pET-32a(+)-DvGA20ox转化大肠杆菌BL21pLysS后,IPTG诱导表达,SDS-PAGE分析表明,DvGA20ox基因在大肠杆菌中获得了高效表达,融合蛋白相对分子质量为55×103h,与理论值相符.结果为深入研究DvGA20ox蛋白的结构与功能以及该基因与株高发育的关系奠定了基础.图3参19