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1.
Krishnan HB Bennett JO Kim WS Krishnan AH Mawhinney TP 《Journal of agricultural and food chemistry》2005,53(16):6347-6354
Soybeans in general contain 35-40% protein. Efforts are underway to increase further this protein content, thus enhancing their nutritive value. Even though higher protein is a desirable characteristic, whether such an increase will be accompanied by enhanced protein quality is not known. Soybean protein quality could be significantly improved by increasing the concentration of the sulfur-containing amino acids, cysteine and methionine. To ascertain if a correlation existed between protein quantity and quality, a comparison of the amino acids of soybeans differing in protein content was made. Soybeans with higher protein content had a significantly lower percentage of sulfur amino acids, while those with lower protein exhibited a higher content of cysteine and methionine. Nitrogen application elevated the protein content but lowered that of the sulfur amino acids. Transmission electron microscopy examination of thin sections of low protein soybean seeds revealed several protein storage vacuoles that were partially filled with storage proteins. Fluorescence two-dimensional difference gel electrophoresis of soybean seed proteins revealed that nitrogen application favored the accumulation of the beta-subunit of beta-conglycinin while decreasing the accumulation of Bowman-Birk protease inhibitor (BBI), a protein rich in cysteine. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of 60% 2-propanol-extracted proteins showed a drastic reduction in the accumulation of BBI with increasing protein content. Northern blot analysis indicated that nitrogen had a negative influence on the expression of the BBI gene. Our results indicate that the negative correlation between total protein and sulfur amino acid content is mostly mediated by the differential accumulation of BBI. 相似文献
2.
施氮量和穗粒肥比例对稻米营养品质及中微量元素含量的影响 总被引：19，自引：2，他引：19
通过田间试验研究了施氮量和穗粒肥比例对稻米氨基酸和蛋白质含量及Fe、Zn、Cu、Mn、Mg、Ca含量的影响。结果表明,稻米氨基酸和蛋白质含量均随着施氮量和穗粒肥比例的提高而增加,但施氮量和穗粒肥比例对氨基酸含量的影响程度因品种和氨基酸种类而异。合系39的氨基酸含量受施氮量和穗粒肥比例的影响较滇屯502的大;His、Val、Gly、Pro和Lys受施氮量和穗粒肥比例的影响较大,Ile、Arg、Asp和Glu受施氮量和穗粒肥比例的影响较小。稻米中Fe、Zn、Cu、Mn、Mg、Ca的含量和产量均随着施氮量的增加先上升后下降;从稻谷和蛋白质的产量、6种矿质元素的含量和产量看,供试粳型品种合系39的适宜施氮量较籼型品种滇屯502高。 相似文献
3.
Ferulic and p‐coumaric acids were analyzed in 50 rice (Oryza sativa L.) samples from 32 cultivars harvested in Japan. In brown rice, ferulic and p‐coumaric acid levels ranged from 309 to 607 mg/kg and from 49 to 100 mg/kg, respectively. In 70% polished rice, ferulic and p‐coumaric acid levels ranged from 27 to 103 mg/kg and from 0.4 to 3.5 mg/kg, respectively. Ratios of average phenolic acid levels in the 70% polished rice to the brown rice were 13.9% for ferulic acid and 1.9% for p‐coumaric acid. The ferulic acid level was highly correlated between brown and 70% polished rice (R = 0.815; P < 0.01), but there was no clear correlation for p‐coumaric acid. Phenolic acid levels in the 70% polished rice did not show any clear correlations between the analytical index measurements for sake brewing suitability (weight of 1,000 grains, water absorption, digestibility, crude protein, and potassium content). Phenolic acid levels in the 70% polished rice directly affected levels in the rice koji enzyme digest. The results indicated that phenolic acid levels in sake were affected by the levels in ingredient rice grains, which may then influence the sensory quality of sake. 相似文献
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The aim of this study was to analyze sulfur content, protein size distribution, and free amino acids in flour mill streams (FMS) and their associations to dough rheology and breadmaking traits. Break FMS had higher nitrogen and sulfur quantities than reduction FMS. The third break FMS had the highest nitrogen and sulfur contents among FMS but low bread loaf volume partly due to high ash content. Sulfur quantity had greater or equivalent correlations with dough rheology and breadmaking properties compared with nitrogen quantity when the effect of percent ash content was removed statistically. FMS also showed significant quantitative variation in HMW polymeric proteins of the SDS‐unextractable fraction that had greater association with sulfur content and dough rheology and breadmaking traits than other protein fractions. Asparagine, which is a major amino acid in flour, was found at higher levels in the third break and third reduction FMS. Ratio of nitrogen to sulfur was significantly correlated with asparagine concentration (r = 0.73, α = 0.01). This study indicates that information on sulfur, protein size distribution, and free amino acid is potentially useful in research for more precise blending of FMS in commercial flour mills to meet customer specifications for high quality flour. 相似文献
6.
不同栽培法对高蛋白饲料稻籽粒氨基酸含量的影响 总被引：2，自引：0，他引：2
通过田间小区试验分析探讨了水稻高蛋白高产栽培综合技术体系、三壮三高栽培法、常规栽培法对湘丰早119（早稻）和培两优288（晚稻）稻米蛋白质和氨基酸含量的影响。结果表明,与常规栽培法相比,水稻高蛋白高产栽培综合技术体系能明显促进灌浆中后期水稻功能叶和籽粒中谷草转氨酶和天冬氨酸激酶的活性,明显提高糙米氨基酸、赖氨酸、苏氨酸、蛋氨酸、人体7种必需氨基酸、猪11种必需氨基酸、鸡14种必需氨基酸和蛋白质含量、产量和蛋白质产量;能促进水稻功能叶、籽粒中谷草转氨酶和天冬氨酸激酶活性和提高糙米蛋白质产量。研究说明,水稻高蛋白高产栽培综合技术体系能满足高蛋白饲料稻高产优质栽培的需要。 相似文献
7.
硫素营养对小麦子粒氨基酸含量的影响 总被引：7，自引：1，他引：7
通过在缺硫农田进行2个品种的冬小麦试验,研究不同土壤供硫水平对冬小麦植株养分吸收及小麦子粒氨基酸和面筋含量的影响。结果表明,收获时小麦植株体内氮、硫的累积吸收量都受硫肥施用量的影响,但京冬8号氮、硫累积量随施硫量的变化趋势相反;而北农10号氮、硫累积量随施硫量的变化趋势一致;小麦子粒面筋几乎不受施硫水平的影响。北农10号小麦的17种氨基酸总量因施硫而明显提高,最高可提高1.97个百分点;当施硫量为60kg/hm2时,含硫的蛋氨酸含量比对照(不施硫肥)增加0.5个百分点。不含硫的天门冬氨酸、苏氨酸、丝氨酸、谷氨酸、甘氨酸、亮氨酸、苯丙氨酸等含量因硫肥的施用而有所提高,但是达到最大含量的硫肥用量差别很大;京冬8号小麦的17种测定氨基酸中,含硫的胱氨酸含量增加百分率幅度最大,达7%～28%。 相似文献
8.
Sugimoto M Kaneko M Onuma H Sakaguchi Y Mori M Abe S Soga T Tomita M 《Journal of agricultural and food chemistry》2012,60(10):2586-2593
Japanese sake (rice wine) is commonly heat treated (pasteurized) to maintain its quality. In this study, temporal changes in the metabolite profiles of pasteurized and unpasteurized sake were investigated during storage. Metabolomic analyses were conducted for eight sets of pasteurized and unpasteurized sake obtained from single process batches stored at 8 or 20 °C for 0, 1, 2, or 4 months. Capillary electrophoresis time-of-flight mass spectrometry and liquid chromatography tandem mass spectrometry were used to obtain charged metabolite and sugar profiles, respectively. The total amino acid concentration decreased with storage, and the decrease was faster in pasteurized sake than in unpasteurized. The organic acid concentrations were relatively constant in both types of sake. Peptide and glucose concentrations increased and polysaccharide concentrations decreased in unpasteurized sake, while they were relatively constant in pasteurized sake. Rather than stabilizing the sake metabolite profile during storage, pasteurization results in characteristic changes compared to unpasteurized sake. 相似文献
9.
Wild rice (Zizania spp.) grows in shallow waters of North America and is distinct from brown and white rice (Oryza spp.). The recent trends toward gluten‐free foods and ancient grains present an opportunity for increased interest in the health benefits of wild rice. Wild rice is classified as a whole grain and typically contains 75% carbohydrate, 6.2% dietary fiber, 14.7% protein, and 1.1% lipids. Wild rice is a good source of dietary fiber and has nearly double the amount of protein of white rice. The lipid content is low; however, most of the lipids are essential omega‐6 (35.0–37.8%) and omega‐3 (20.0–31.5%) fatty acids. In addition to macronutrient content, wild rice contains phytosterol levels several times higher than white rice. Furthermore, the antioxidant activity of wild rice is 10–15 times higher than white rice. A series of rat studies in which wild rice was added to a high fat, high cholesterol diet found significant attenuation of serum free fatty acids, total cholesterol, and triglyceride levels while maintaining higher high‐density lipoprotein levels compared with a control diet. The exact explanation of the protective mechanism of wild rice is uncertain, but the dietary fiber, phytosterol, or antioxidant capacity of wild rice may be the reason for it. Current interest in whole grains and gluten‐free diets, as well as antioxidants and phytochemicals, makes wild rice an attractive grain addition to the diet. 相似文献
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为探讨施氮量对稻茬弱筋小麦籽粒氮代谢相关酶活性和籽粒蛋白质合成的影响,在大田试验条件下,设置0、75、150、225、300 kg·hm-2 5个施氮水平,研究不同施氮处理对小麦籽粒氮代谢关键酶活性、籽粒可溶性蛋白、游离氨基酸含量及灌浆特性的影响。结果表明,在0～300 kg·hm-2施氮范围内,随着施氮量的增加,小麦灌浆期硝酸还原酶(NR)、谷氨酰胺合成酶(GS)、谷丙转氨酶(GPT)、谷草转氨酶(GOT)活性呈上升趋势,与不施氮处理相比,施氮处理下灌浆期试验点一和试验点二小麦籽粒NR活性提升了0.48%～28.26%和9.49%～23.02%、GS活性提升了7.65%～46.46%和15.97%～57.32%、GPT活性提升了18.79%～74.20%和10.31%～65.13%、GOT活性提升了-5.58%～55.23%和29.76%～66.59%。小麦灌浆期籽粒游离氨基酸、可溶性蛋白、籽粒蛋白质含量和各蛋白质组分含量均随施氮量的增加而增加,当施氮量高于225 kg·hm-2时,小麦籽粒蛋白质含量超过国家弱筋小麦蛋... 相似文献
11.
Masaki Okuda Isao Aramaki Takuya Koseki Hikaru Satoh Katsumi Hashizume 《Cereal Chemistry》2005,82(4):361-368
Using rice samples derived from normal rice cultivars and endosperm starch mutant, we investigated key factors contributing to the enzyme digestibility of steamed rice grains. The chemical composition of polished rice grains, structural features of endosperm starch, and enzyme digestibility of steamed rice grains were examined. The protein content of polished rice grains was 4.6–9.1%, amylose content was 4–27%, the DPn of purified amylose was 900–1,600, the amylopectin short/long chain ratio was 1.2–5.9, and the enzyme digestibilities of steamed polished rice grains were 0.9–12.6 °Brix. Amylose content and RVA parameters (viscosity, breakdown, and setback) correlated significantly with enzyme digestibility of steamed rice grains. Multiple regression formulas were constructed to predict digestibility of steamed rice grain as a function of the molecular characteristics of the starch. When both amylose content and the short/long chain amylopectin ratio were used as predictor variables, they accounted for >80% of the observed variance in digestibility of steamed rice grains. Multiple regression revealed that the more digestible rice samples had starch with a lower amylose content and more short‐chain amylopectin. Reassociation of amylose‐lipid complex and recrystallization of amylopectin in the stored steamed rice grains was monitored by differential scanning calorimetry (DSC), and the observed retrogradation properties were related to the structural characteristics of starch and to the enzyme digestibility of steamed rice grains. 相似文献
12.
超高温堆肥提高土壤养分有效性和水稻产量的机理 总被引：1，自引：1，他引：0
13.
在大田条件下,研究了花后灌水对高油玉米碳氮积累和运转的影响。结果表明，花后灌水降低了高油玉米叶、茎、鞘等营养器官贮藏物质、氮紊的再运转量和再运转率以及贮藏物质、氮素的总运转量和总运转率，花后籽粒吸收氮素量和光合同化物输入籽粒量表现为不灌水〉灌一水〉灌三水。花后籽粒吸收氮素量对籽粒氨素的贡献率则与营养器官贮藏氮素转移的贡献率相反，即灌三水处理值表现最高，花后籽粒吸收氮素量和光合同化物对籽粒的贡献率远大于营养器官贮藏氮素和同化物转移的贡献率。高油玉米籽粒、蛋白质、淀粉和油产量以花后灌一水最高，灌三水时降低；随灌水次数增加籽粒油分含量增加，蛋白质含量下降。 相似文献
14.
花后干旱与渍水下氮素供应对小麦碳氮运转的影响 总被引：22，自引：7，他引：22
防雨池栽条件下，设置渍水、干旱和对照3个土壤水分处理，每个水分处理下再设置两个施氮水平，研究了花后渍水和干旱逆境下氮素水平对两个蛋白质含量不同的小麦品种碳氮运转的影响。结果表明，与对照相比，花后渍水和干旱处理均降低小麦叶、茎鞘、颖壳等各营养器官花前贮藏物质再运转量和再运转率以及营养器官花前贮藏物质总运转量，降低了籽粒重。水分逆境下增施氮肥可以提高小麦叶和颖壳花前贮藏物质再运转量和运转率，茎鞘花前贮藏物质再运转量和运转率。在对照和干旱下增施氮肥提高了营养器官花前贮藏物质总运转量和运转率以及籽粒重和花后同化物输入籽粒量，而渍水下增施氮肥趋势相反。水分逆境降低了小麦叶、茎鞘、颖壳等各营养器官花前贮藏氮素再运转量和再运转率以及花前贮藏氮素总运转量和总运转率，降低了小麦籽粒氮积累量。在对照和干旱下增施氮肥提高了小麦叶片的花前贮藏氮素运转量和运转率，茎鞘的贮藏氮素运转量，营养器官花前贮藏氮素总运转量和运转率，籽粒氮积累量以及花前氮素对籽粒总氮贡献率，而渍水下增施氮肥趋势相反。水分逆境明显降低小麦产量、淀粉和蛋白质产量，且干旱处理下增施氮肥有利于籽粒产量、淀粉产量和蛋白质含量的提高，而渍水下增施氮肥使产量进一步降低。试验结果表明，花后渍水和干旱逆境下施用氮肥可明显调节小麦碳、氮物质运转以及最终的籽粒淀粉与蛋白质积累。 相似文献
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Priyanka Pal Narpinder Singh Parmeet Kaur Amritpal Kaur Amardeep Singh Virdi Naincy Parmar 《Cereal Chemistry》2016,93(6):584-592
Physical characteristics, amino acids composition, protein profiling, pasting characteristics, and phenolic compounds of brown rice (BR) and germinated brown rice (GBR) from different paddy cultivars (PB1, PS44, PB1509, PB1121, and PS5) were investigated. L* (lightness) decreased, but a* (redness and greenness) and b* (yellowness and blueness) increased with germination. Protein and ash content increased, whereas fat and amylose contents decreased with germination. GBR showed lower hardness and gumminess than BR. Foam stability and water absorption capacity from GBR flour were higher compared with BR flour. Accumulation of γ‐aminobutyric acid, histidine, arginine, proline, methionine, and acidic amino acids increased significantly with germination, and increase was related to change in accumulation of glutelin and prolamins. The accumulation of prolamins and glutelin acidic and basic subunits decreased with germination. GBR flour showed lower pasting viscosities compared with BR flour. Ferulic acid, p‐coumaric acid, and quercetin were present in both fractions of the bound form. GBR showed improved nutritional quality that varied in different cultivars. PB1121 was observed to be the best for producing GBR owing to greater changes brought in protein content, essential amino acids, catechin, chlorogenic acid, protocatechuic acid, vanillic acid, and foam stability. 相似文献
16.
Methven L Tsoukka M Oruna-Concha MJ Parker JK Mottram DS 《Journal of agricultural and food chemistry》2007,55(4):1427-1436
Volatile and nonvolatile compounds, which could contribute to flavor, were analyzed in salmon. One hundred twenty-three volatile compounds were identified in the headspace of two different samples of cooked salmon, including lipid-derived volatiles, Maillard-derived volatiles, sulfur volatiles, Strecker aldehydes, nitrogen heterocyclic compounds, terpenes, and trimethylamine. Significant differences between samples were found for 104 of the volatiles. Although the levels of free cysteine and methionine were low in the salmon, sulfur volatiles were formed in the cooked fish, demonstrating that there were sufficient sulfur amino acids present for their formation. Notable differences in sulfur compounds between the samples suggested that small changes in sulfur amino acids could be responsible. When this hypothesis was tested, salmon heated with cysteine had increased levels of many thiophenes, thiazoles, alicyclic sulfides, and nitrogen heterocycles. With the addition of methionine, levels of dimethyl sulfides, two alicyclic sulfides, pyrazines, some unsaturated aldehydes, and alcohols and 2-furanmethanethiol increased. The largest difference found among the nonvolatile (low molecular weight water-soluble) compounds was in inosine monophosphate. 相似文献
17.
氮素和水分处理对稻米植酸含量和蛋白组分的影响 总被引：1，自引：0，他引：1
以直立密穗型粳稻品种秀水110和弯曲散穗型粳稻品种春江15为材料,对不同氮素水平处理和水分管理方式下稻米植酸含量和蛋白组分的影响及其互作效应进行了研究。结果表明,旱作栽培处理会导致水稻籽粒中植酸含量上升,而施氮处理对籽粒植酸含量的影响效应与水稻的水分管理方式有关,在常规水作条件下,高氮处理（N3）的籽粒植酸含量有所提高,但在旱作栽培方式下,中氮（N2）和低氮处理（N1,不施N）的籽粒植酸含量却略高于高氮处理（N3）,氮素水平与水分管理方式间的互作效应明显; 水稻籽粒植酸含量与粗蛋白总量、4种蛋白组分（清蛋白、球蛋白、醇溶蛋白和谷蛋白）及有关产量性状指标（有效穗数、每穗粒数、千粒重和结实率）在不同水肥处理间的相关性不显著,但氮肥用量过高不仅会导致水稻的产量水平下降,而且也不利于稻米营养品质的改良; 水肥处理对水稻籽粒植酸含量、蛋白总量和4种蛋白组分穗内粒位分布也存在一定影响,着生在稻穗下部的弱势粒,其稻米植酸含量高于稻穗上部或中部的强势粒,因此改善弱势粒灌浆的水肥管理措施将有利于稻米植酸含量的降低。 相似文献
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Toshio Sugimoto Keiichi Nomura Ryoichi Masuda Kuni Sueyoshi Yoshikiyo Oji 《Journal of plant nutrition》2013,36(10):2065-2075
Application of nitrogen (N) fertilizer at the flowering stage changed the contents of storage compounds in seeds of Soybean (Glycine max L. cvs Enrei and Tamahomare). The effects of the N application on the maturation of soybean seeds were examined by comparing changes in the contents of amino acids, sugars, water, protein, and oil in seeds from N‐dressed plants (NDS) with those from undressed plants (UDS) during maturation. The application resulted in a decrease of contents of total and some amino acids (glutamine and asparagine) in developing seeds except for at the early maturation stage and in a decreased protein content of mature seeds. On the other hand, the N application led to faster accumulation of oil in developing seeds and to an increased oil content of mature seeds. Based on these results, it was concluded that the N application at the flowering stage changed the composition of solutes imported by developing seeds and resulted in variations in the contents of storage compounds. The results indicate that it is possible to improve seed quality by fine control of N application. 相似文献
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为了明确未来大气CO2浓度升高对水稻蛋白质营养品质的影响,2009年利用稻田开放式空气CO2浓度增高（FACE,FreeAirCO2 Enrichment）系统,以武运粳21、扬辐粳8号和武粳15为供试品种,研究大田生长期CO2浓度升高200μmol.mol-1对常规粳稻蛋白质营养品质的影响。结果表明：大气CO2浓度增加使所有供试品种精米蛋白质含量平均下降5.6%,使氨基酸、必需和非必需氨基酸总量平均分别下降7.6%、6.7%和7.9%,均达极显著水平。大气CO2浓度增加使供试品种精米必需氨基酸占氨基酸总量百分比显著增加,使非必需氨基酸占氨基酸总量百分比显著下降,但对精米中必需和非必需氨基酸的相对含量无显著影响。从氨基酸组分看,大气CO2浓度增加使供试品种精米中7种必需氨基酸和8种非必需氨基酸的含量均显著或极显著下降。CO2处理与品种对精米蛋白质含量、氨基酸总量、必需和非必需氨基酸总量以及部分氨基酸组分有一定的互作效应,武运粳21上述参数对高浓度CO2的响应大于扬辐粳8号或武粳15对应参数的响应。以上结果说明本世纪中叶大气中的CO2浓度将使粳稻蛋白质营养品质下降,不同品种下降幅度存在一定差异。 相似文献