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1.
《Plant Production Science》2013,16(3):232-237
abstract

The effects of various constant temperatures (4, 9, 14, 19, 24, 29, 34, and 38°C) on the germination of winter wheat seed ( Triticum aestivum L. cv. ‘Koyuki’) in a dark condition were studied. The maximum germination percentage was 98% at 24°C. The speed of germination was fastest at 29°G. These results indicate that the most suitable temperature for germination was in the range of 24 to 29°G. α-Amylase expression during germination was also high at higher temperature, and maximum expression occurred at 29°C, although a high temperature of 38°C prevented the synthesis of α-amylase. The close correlation between germination and α-amylase activity at various temperatures indicates that α-amylase is an essential factor for the temperature-dependent germination of wheat seed. In contrast, accumulation of proline increased at a lower temperature, and was the highest at 4°G. We also studied the effects of gibberellin (GA3) and proline, a compatible osmotica in alleviating the effect of low and high temperature stresses. Pre-soaking treatment with GA3 and proline was effective in promoting germination and increasing α-amylase expression at a low (4°C) and high (38°C) temperature. These results suggest that GA3 and proline exhibit positive effects on stress alleviation through the stimulation of α-amylase expression.  相似文献   

2.
《Plant Production Science》2013,16(2):110-116
Abstract

Germination percentages of wheat grains sampled at 3 grain-filling stages : yellow-ripe stage (water content 45-50%), dough-ripe stage (35-40%), and full-ripe stage (25-30%), and imbibed in water at 12°C and 20°C were examined in relation to the activities of α-amylase and endoprotease. Wheat varieties studied were Chihoku-komugi, which is susceptible to pre-harvest sprouting, and Satanta, which is resistant. Germination percentage was higher at 12°C than at 20°C in all grains sampled at all stages in both varieties, and was higher in Chihoku-komugi than in Satanta at 20°C. The activity of α-amylase in the grains at the yellow-ripe stage was higher at 12°C than at 20°C in both varieties, but that at the other 2 stages was higher only in Satanta. Endoprotease increased rapidly from 7 to 10 days after the start of imbibition, and exceeded 12 units only at 12°C in Chihoku-komugi grains at the dough and full-ripe stages. The results showed that α-amylase activity was lower than the value equivalent to 300 brabender unit (BU) in amylography when the germination percentage was 0%. Endoprotease activity exceeded 6 units when the germination percentage exceeded 90%.  相似文献   

3.
A review of literature on wheat minerals is presented. Varietal and environmental differences are discussed. Mineral content differences in some wheat products are reported. The factors which affect the binding capacity of minerals to fiber are discussed. This review describes the agronomic factors which affect the mineral content of wheat.  相似文献   

4.
Plant Foods for Human Nutrition - In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat...  相似文献   

5.
Inhibition of α-glucosidase and pancreatic α-amylase is one of the therapeutic approaches for delaying carbohydrate digestion, resulting in reduced postprandial glucose. The aim of this study was to evaluate the phytochemical analysis and the inhibitory effect of various cinnamon bark species against intestinal α-glucosidase and pancreatic α-amylase. The results showed that the content of total phenolic, flavonoid, and condensed tannin ranged from 0.17 to 0.21 g gallic acid equivalent/g extract, from 48.85 to 65.52 mg quercetin equivalent/g extract, and from 0.12 to 0.15 g catechin equivalent/g extract, respectively. The HPLC fingerprints of each cinnamon species were established. Among cinnamon species, Thai cinnamon extract was the most potent inhibitor against the intestinal maltase with the IC50 values of 0.58 ± 0.01 mg/ml. The findings also showed that Ceylon cinnamon was the most effective intestinal sucrase and pancreatic α-amylase inhibitor with the IC50 values of 0.42 ± 0.02 and 1.23 ± 0.02 mg/ml, respectively. In addition, cinnamon extracts produced additive inhibition against intestinal α-glucosidase and pancreatic α-amylase when combined with acarbose. These results suggest that cinnamon bark extracts may be potentially useful for the control of postprandial glucose in diabetic patients through inhibition of intestinal α-glucosidase and pancreatic α-amylase.  相似文献   

6.
Wheat flour is generally supplemented with α-amylases to increase maltose levels in bread dough and increase loaf volume. While the preference of yeast for glucose and fructose over maltose as substrate for fermentation is well documented, the impact of maltose versus glucose producing enzymes on bread dough fermentation kinetics and bread sugar levels is ill documented. Hence the impact of α-amylase, α-glucosidase and glucoamylase action on both aspects was investigated. Glucoamylase and α-amylase increase the total fermentable sugar content of dough, while α-glucosidase only affects the glucose/maltose ratio. Due to their effect on total fermentable sugar levels, addition of α-amylase or glucoamylase prolongs the total productive fermentation time, while this is not the case for α-glucosidase. In contrast to α-amylase, both glucoamylase and α-glucosidase supplementation leads to higher CO2 production rates during the initial stages of fermentation. In the final bread product, different sugar levels are observed depending on the dosage and type of starch-degrading enzyme. The results of this study imply that long and short fermentation processes benefit from α-amylase and α-glucosidase addition, respectively, while glucoamylase supplementation is suitable for both long and short fermentation times.  相似文献   

7.
The present study was carried out to develop papads from wheat and legume blends and to analyze them for organoleptic acceptability, nutritional quality, and keeping quality. Papad is a dehydrated product prepared from dhals or rice. A firm but pliable dough is made from the flours of dhals or rice with addition of suitable seasoning. It is shaped into balls, rolled out thin, dried and toasted over open fire so as to give a light, crisp product. Mung flour papads were kept as control and wheat flour, chickpea flour, and pea flour were used to supplement mung flour papads. Three different proportions (10, 20, 30%) of each flour were used to supplement Mung flour. Papads with wheat flour (10%), chickpea flour (20%), and pea flour (10%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Protein content significantly increased on supplementation with legume flours at all levels. Fat content was significantly higher in chickpea flour supplemented papads. Ash content varied significantly from 10.17 to 10.78% in papads. Total carbohydrates decreased significantly on supplementation with chickpea flour. Copper content increased significantly on supplementation. A significant decrease in phytic acid and trypsin inhibitor of supplemented papads was found. In vitro protein digestibility significantly increased on supplementation but a significant decrease in in vitro starch digestibility was found in supplemented papads. Storage studies showed that chickpea flour and pea flour supplemented papads can be stored safely for 60 days and wheat flour supplemented papads for 30 days both at room and refrigeration temperatures.  相似文献   

8.
糯小麦（Waxy Wheat）研究进展   总被引：21，自引：3，他引：18  
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9.
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10.
糯小麦（Waxy Wheat）研究进展   总被引：21，自引：4，他引：21  
糯小麦因下含直链淀粉或直链淀粉含量很低,所有在食品工业和非食品工业上将会有重要的应用价值。然而,在自然条件下六倍体小麦中则无全糯质小麦存在,需要人工创造。近几年来,国际上仅出现了糯小麦研究的热潮,而且进展较快。六倍体小麦的糯质特性由３个基因位点（Ｗｘ－Ａ１、Ｗｘ－Ｂ１、Ｗｘ－Ｄ１）控制,分别位于７Ａ、４Ａ、７Ｄ染色体上,３个基因组合成８种Ｗａｘｙ类型,用ＳＤＳ－ＰＡＧＥ电泳分析可加以区别。当３个位  相似文献   

11.
In the present study, we synthesized and, structurally and functionally characterized a novel α4/7-conotoxin Mr1.7 (PECCTHPACHVSHPELC-NH2), which was previously identified by cDNA libraries from Conus marmoreus in our lab. The NMR solution structure showed that Mr1.7 contained a 310-helix from residues Pro7 to His10 and a type I β-turn from residues Pro14 to Cys17. Electrophysiological results showed that Mr1.7 selectively inhibited the α3β2, α9α10 and α6/α3β2β3 neuronal nicotinic acetylcholine receptors (nAChRs) with an IC50 of 53.1 nM, 185.7 nM and 284.2 nM, respectively, but showed no inhibitory activity on other nAChR subtypes. Further structure-activity studies of Mr1.7 demonstrated that the PE residues at the N-terminal sequence of Mr1.7 were important for modulating its selectivity, and the replacement of Glu2 by Ala resulted in a significant increase in potency and selectivity to the α3β2 nAChR. Furthermore, the substitution of Ser12 with Asn in the loop2 significantly increased the binding of Mr1.7 to α3β2, α3β4, α2β4 and α7 nAChR subtypes. Taken together, this work expanded our knowledge of selectivity and provided a new way to improve the potency and selectivity of inhibitors for nAChR subtypes.  相似文献   

12.
α-Conotoxin LvIA is derived from Conus lividus, native to Hainan, and is the most selective inhibitor of α3β2 nicotinic acetylcholine receptors (nAChRs) known to date. In this study, an efficient approach for the production of recombinant α-Conotoxin LvIA is described. Tandem repeats of a LvIA gene fragment were constructed and fused with a KSI gene and a His6 tag in a Escherichia coli (E. coli) expression vector pET-31b(+). The recombinant plasmids were transformed into E. coli and were found to express well. The KSI-(LvIA)n-His6 fusion protein was purified by metal affinity chromatography and then cleaved with CNBr to release recombinant LvIA (rLvIA). High yields of fusion protein ranging from 100 to 500 mg/L culture were obtained. The pharmacological profile of rLvIA was determined by two-electrode voltage-clamp electrophysiology in Xenopus laevis oocytes expressing rat nAChR subtypes. The rLvIA antagonized the α3β2 nAChR subtype selectively with a nano-molar IC50. The rLvIA was analgesic in a mouse hot-plate test model of pain. Overall, this study provides an effective method to synthesize α-conotoxin LvIA in an E. coli recombinant expression system, and this approach could be useful to obtain active conopeptides in large quantity and at low cost.  相似文献   

13.
Zein was recovered from corn distiller's dried grains with solubles (DDGS) by a modified method using 70% (w/w) aqueous 2-propanol (70-IPA) or 70% (v/v) aqueous ethanol (70-EtOH) solvents, and a commercial method using 88% (w/w) aqueous 2-propanol (88-IPA). Yield, purity, and film properties of the isolated zein were determined. The modified procedure extracted two fractions of zeins: a mostly α-zein fraction, and a mostly γ-zein fraction. The modified method increased α-zein yield from 4% to 14%. Enzyme cellulase pretreatment did not improve zein yield, but grinding did. The α-zein fraction showed electrophoretic bands at 40, 22, 19, and 10 kDa, corresponding to α-zein dimer, α1-zein, α2-zein, and δ-zein, respectively. The α-zein of DDGS retained its film forming capability. The α-zein film of unmodified DDGS was cloudy and rough, unlike the clear and smooth films of α-zeins isolated from corn gluten meal and enzyme-treated DDGS.  相似文献   

14.
Traditional AOAC colorimetric procedures for carotenoid analysis are known to lack specificity and accuracy. Newer HPLC methods provide the investigator with a more precise tool for carotenoid quantification in foods and tissues. In the present studies, reverse phase HPLC was utilized to evaluate the - and -carotene content in raw and cooked leaves of lettuce, spinach and winged bean as well as in the carrot root. The vegetables were boiled or steamed and the true retention of - and -carotene in the cooked products was determined. Boiling for 30 minutes resulted in a 53 and 40% loss of -carotene from lettuce and carrots, respectively. Full retention or even an increase in -carotene content in boiled winged bean leaves and spinach was noted. Steaming resulted in very good retention of - and - carotene in all vegetables (83–139% retention). Thus, although cooking procedures (especially boiling) may result in oxidative loss of carotenoids in some vegetables, heat treatment increases the chemical extractability of - and -carotene in others. The presence of carotenoproteins in some vegetables may effect the heat stability of extractability of - and - carotene.  相似文献   

15.
The objective of this study was to evaluate the effects of the incorporation of oat β-glucan (OβG) on the hydration, rheological and fermentation properties of wheat flour dough. Wheat flour was substituted with OβG at levels varying from 1 g/100 g–5 g/100 g. The addition of OβG significantly increased water absorption and dough development time. The dilution effect of OβG, competing for water and interaction between OβG and gluten proteins, deteriorated the gluten network structure and reduced the stability of dough. Rheological evaluation revealed an increasing tendency to solid-like behavior with increasing addition of OβG. Regarding dough fermentation properties, OβG had no effect on yeast activity but reduced the gas retention capacity of dough. Our findings indicate that OβG is a key component that determines the properties of dough, and excess OβG exhibited poorer processing characteristics compared with control.  相似文献   

16.
《Plant Production Science》2013,16(1):109-115
Abstract

We examined the effects of seeding rate, 50 or 150 seeds m-2, nitrogen (N) application rate at active tillering and jointing, 4 and 2 g N m-2, respectively, or none, and N application rate at anthesis, 0, 2, 4, or 6 g N m-2, on grain yield and protein content of a bread wheat cultivar, ‘Minaminokaori’, during the 2004–2005 crop season in southwestern Japan. Grain yield was similar at a seeding rate of 50 and 150 seeds m-2. It was higher when 4 and 2 g N m-2 were applied at active tillering and jointing, respectively (4–2N), than when no N was applied at these stages (0–0N). However, it was not influenced by N application rate at anthesis. Grain protein content was similar at 50 and 150 seeds m-2. It was higher in 4–2N than in 0–0N. It was the highest when 6 g N m-2 was applied at anthesis, followed by 4, 2, and 0 g N m-2. The SPAD value at anthesis was higher at 50 than 150 seeds m-2, but leaf area index (LAI) at anthesis was similar at 50 and 150 seeds m-2 and protein content of grain was nearly the same at 50 and 150 seeds m-2 irrespective of N application rate at anthesis. LAI and the SPAD value were higher in 4–2N than in 0–0N and the protein content of grain was also higher in 4–2N than in 0–0N irrespective of N application rate at anthesis. Therefore, both LAI and the SPAD value may be important traits related to the N application rate at anthesis suitable for yielding wheat grain with a high protein content.  相似文献   

17.
Amylolytic and tryptic inhibitors of faba bean extracts were determined by an agar diffusion test. The amylolytic inhibitor had protein characters. Furthermore, water-soluble trypsin inhibitors ofCicer arietinum, Lens esculenta, Lupinus termis, Phaseolus vulgaris, Pisum sativum, Trigonella foenum-graecum andVicia faba which were separated by polyacrylamide gel isoelectric focusing (PAGIF) in thin-layers, showed species specific patterns. Negative staining showed 10 bands for French beans, 9 for fenugreek seeds, 8 for lentils and chickpeas, 7 for peas and 6 for faba beans. Lupin seeds were free from trypsin inhibitors. Treatments (soaking, germination and heat processing) of faba beans reduced the number of trypsin inhibitors in PAGIF patterns, less after soaking and germination, but more after roasting and frying. No inhibitors were detected after cooking.  相似文献   

18.
Wheat flour was separately substituted with fenugreek flour (raw, soaked, and germinated) at 5–20% levels for product making. Nutrient analysis of the blends, product development, and their acceptability were carried out. Replacement of wheat flour with fenugreek flour increased the protein, fat, lysine, minerals, and dietary fibre contents proportionately to the level of substitution. Among the composite flours, the blends containing germinated fenugreek flour were found superior in nutritional quality compared to others. However, products, viz., bread, biscuits, noodles, and macaroni prepared from the wheat–fenugreek blends at 10, 15, and 20% levels, were found organoleptically acceptable.  相似文献   

19.
Five varieties of minor millets were studied for their amylose, soluble amylose, amylopectin, soluble amylopectin, reducing sugar, total sugar and starch contents. Pure starch was isolated from each variety and the enzymic degradation of starch by porcine pancreatic -amylase were examined with and without gelatinisation. Gelatinised sample ofEchinochloa frumentacea (var. K2) showed minimal hydrolysis and gelatinised sample ofPanicum miliaceum (var. CO3) showed maximum hydrolysis of starch by porcine pancreatic -amylase. Gelatinised starch was highly susceptible to enzymic digestion when compared to ungelatinised starch. The extent of starch degradation varied from 71 to 85 percent in gelatinised samples and starch degradation in ungelatinised sample varied from 10 to 18 percent.  相似文献   

20.
BACKGROUND: Antibodies to a cytosolic soluble liver antigen (SLA) are specifically detected in patients with autoimmune hepatitis (AIH). The target of anti-SLA has been identified as a ~50 kDa UGA serine tRNA-associated protein complex (tRNP(Ser)Sec), through the screening of cDNA libraries. A recent report questioned the identity of tRNP(Ser)Sec as the real SLA antigen. The latter study identified alpha-enolase as a major anti-SLA target, through proteomic analysis. METHODS: In an attempt to explain the observed discrepancy we have investigated reactivity of SLA positive sera against alpha-enolase and tRNP(Ser)Sec using rat and primate liver homogenate and the recombinant antigens. Thirty-three serum samples, 11 from SLA-positive patients and 22 from SLA negative controls were investigated. SLA antibodies were detected by an inhibition ELISA and confirmed by immunoblot using human liver homogenate. Autoantibody reactivity was further evaluated using preparations of primate and rat liver homogenates. Anti-alpha-enolase antibody reactivity has been tested by immunoblot using recombinant alpha-enolase. An affinity purified goat polyclonal anti-alpha-enolase IgG antibody was used as reference serum sample. Anti-tRNP(Ser)Sec antibody reactivity was detected by ELISA or dot blot using recombinant tRNP(Ser)Sec antigen. RESULTS AND DISCUSSION: The affinity purified IgG antibody directed to human alpha-enolase gave a band of approximately 48 kDa in both human and rat liver homogenates. A high titre anti-tRNP(Ser)Sec antibody serum gave a single band of ~50 kDa in both liver preparations. All but one anti-SLA antibody positive sera reacted with a ~50 kDa but none immunofixed a 48 kDa band. All anti-SLA antibody positive sera reacted strongly with the recombinant full length tRNP(Ser)Sec protein. None of the anti-SLA negative sera reacted with tRNP(Ser)Sec. Anti-SLA positive, and anti-SLA negative sera reacted equally against recombinant alpha-enolase by immunoblot. Pre-incubation of anti-SLA positive sera with tRNP(Ser)Sec completely abolished the 50 kDa band. The findings of the present study indicate that alpha-enolase and tRNP(Ser)Sec are both expressed in primate and rat liver and have a respective MW of 48 and 50 kDa. They also show that anti-tRNP(Ser)Sec - but not anti-alpha-enolase - correlates with anti-SLA antibody reactivity. CONCLUSION: Our findings indicate that tRNP(Ser)Sec is the most likely target of anti-SLA.  相似文献   

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