Target‐site mutation accumulation among ALS inhibitor‐resistant Palmer amaranth     

Shilpa Singh  Vijay Singh  Reiofeli A Salas‐Perez  Muthukumar V Bagavathiannan  Amy Lawton‐Rauh  Nilda Roma‐Burgos 《Pest management science》2019,75(4):1131-1139

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Preferred foraging areas of Heard Island albatrosses during chick raising and implications for the management of incidental mortality in fisheries     

Kieran Lawton  Roger Kirkwood  Graham Robertson  Ben Raymond 《水产资源保护:海洋与淡水生态系统》2008,18(3):309-320

• 1. Incidental mortality in fisheries is causing declines in many albatross populations around the world. To assess potential interactions with regional fisheries satellite tags were used to track black-browed albatrosses (Thalassarche melanophrys) and light-mantled sooty albatrosses (Phoebetria palpebrata) breeding on Heard Island during the chick-rearing periods of 2003/04. This was the first time individuals from either population had been tracked.
• 2. Black-browed albatrosses foraged largely within the Heard and McDonald Islands Economic Exclusion Zone (EEZ) north-east of the island, although 20% of foraging trips were to areas north of the EEZ into Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR) areas 58.5.1 and 58.5.2 and into the Îles Kerguelen EEZ.
• 3. In contrast, the light-mantled sooty albatrosses foraged well south of Heard Island along the southern boundary of the Antarctic Circumpolar Current. Both species appear to face minimal risk of incidental mortality during the chick-rearing period in the regulated, legal fisheries, but are threatened by illegal, unreported and unregulated (IUU) fishing vessels operating in the southern Indian Ocean.

Copyright © 2007 John Wiley & Sons, Ltd.  相似文献   

Effect of Batter Solids and Starch Type on the Structure of Baked Starch Foams     

J. W. Lawton  R. L. Shogren  K. F. Tiefenbacher 《Cereal Chemistry》1999,76(5):682-687

The effects of starch type on the properties of baked starch foams were investigated. Starch types used for baking were normal corn, normal potato, waxy corn, high-amylopectin potato, wheat, and tapioca. Solids content of the starch batters used to bake foam trays ranged from 25 to 45%. Processing parameters and physical properties of the foams were examined. Starch-foamed trays were formed by heating a starch batter inside a closed mold. Scanning electron micrographs showed that the thin-walled foamed trays have a dense outer skin and a less dense interior with large cells. The weight of the foamed trays and density of the foam depended on the amount of batter cooked inside the mold, the percent solids of the batter, and the type of starch used. The high-amylopectin starches made the lightest trays, while the normal cereal starches made the heaviest trays. Baking time depended on percent solids of the batter, the batter volume added to the mold, and starch type. The normal cereal starches had the longest baking times and the high-amylopectin starches had the shortest baking times Strength and flexibility of the trays are correlated with tray weight and foam density. Heavier trays had greater strength and less flexibility than did lighter trays. Physical properties of the trays can be tailored to meet specific criteria by changing the starch type used and the batter solids.  相似文献   

Effect of Specific Mechanical Energy on Protein Bodies and α-Zeins in Corn Flour Extrudates     

Sheri J. Batterman-Azcona  John W. Lawton  Bruce R. Hamaker 《Cereal Chemistry》1999,76(2):316-320

Zeins, the storage proteins of corn, are located in spherical entities called protein bodies. The disruption of protein bodies and zein release during extrusion may influence the texture of corn-based extruded foods. In this work, chemical and microscopic studies were conducted on corn flour that had been extruded under mild to extreme conditions to determine the specific mechanical energy (SME) required to break apart protein bodies and release α-zein, and to assess changes in protein-protein interactions. Transmission electron microscopy with immunolocalization of α-zein revealed that starch granules and protein bodies remained intact under mild processing conditions (SME 35–40 kJ/kg), but under harsher conditions, protein bodies were disrupted and α-zein was released. At SME ≈100 kJ/kg, protein bodies appeared highly deformed and fused together with the α-zein released, whereas at higher SME, protein bodies were completely disrupted and α-zein was dispersed and may have formed protein fibrils. Protein in extrudates was less soluble in urea and SDS than in unprocessed corn flour, but it was readily extracted with urea, SDS, and 2-ME. This was likely due to protein aggregation upon processing due to a prevalence of hydrophobic interactions and disulfide bonds. This research directly relates SME during extrusion to chemical and structural changes in corn proteins that may affect the texture of corn-based, ready-to-eat food products.  相似文献   

Isolation and Characterization of Zein from Corn Distillers' Grains and Related Fractions     

Walter J. Wolf  John W. Lawton 《Cereal Chemistry》1997,74(5):530-536

Corn distillers' grains with solubles (CDGS), the major coproduct of fermentation of corn to produce ethanol, were extracted with 0.1M NaOH, 0.1% dithiothreitol (DTT), and 0.5% SDS yielding 35% of the total nitrogen and ≈25% of the protein nitrogen. Gel electrophoresis revealed that the extractable proteins contained zein plus other proteins similar to the extractable proteins from corn flour. Although difficult to extract, the proteins isolated from the fermentation coproducts appeared undegraded and apparently survived gelatinization, fermentation, distillation, and drying during the production of ethanol. Extraction of CDGS with 60% ethanol at 60°C yielded 1.5–3.9% of crude zein. When the ethanol contained DTT, yields of crude zein were increased to 3.2–6.6%. Protein contents of the crude zeins were only 37–57%, indicating that lipids and pigments were coextracted with the ethanol. Gel electrophoresis showed that the protein fractions extracted by ethanol contained primarily α-zein whereas the proteins extracted by ethanol + DTT contained α- + β-zein. Further confirmation of the presence of zein in the crude prolamin preparations was obtained by amino acid analyses. The amino acid compositions of the crude zeins paralleled those of commercial zein and α-zein.  相似文献