乳蛋白生物活性肽的来源及其生理重要性   总被引：3，自引：0，他引：3  

付建平  靳烨  云战友 《农产品加工．学刊》2005,(9):91-93

乳蛋白经酶解产生的肽类除了具有营养作用外,还具有多种生物活性,包括阿片肽、阿片拮抗肽活性及免疫调节、抗高血压、抗血栓、抗菌、促进矿质元素吸收等活性.综述了这些活性肽在体内、体外及通过微生物作用的产生情况,并对其生理重要性进行了简要论述.  相似文献   

沙洋县优质油菜产业化现状、问题及对策     

徐进  金以龙 《中国种业》2006,(6):43-44

湖北省沙洋县是国家重要的商品粮、优质棉、优质油菜生产基地,全县总人口60.5万人,其中农业人口51.1万人,农业劳动力21.9万人,现有耕地面积6.3万hm2,其中水田面积5.24万hm2、旱田1.23万hm2,人均占有耕地0.11hm2.根据"十五"湖北省科技攻关重大专项计划"优质高效双低油菜产业化技术研究与示范"基地县项目要求,我县从2001年元月开始,承担该项目工作.  相似文献   

Junction stiffness analysis and vibration noise prediction of wind power speed-increase gearbox     

LIN Tengjiao  GUO Jin  LIU Bo  SHEN Tao 《保鲜与加工》2015,(1):87-94

In order to study the vibration characteristics and radiation noise of wind power speed-increase gearbox, a torsional vibration model of wind power speed-increase gearbox is established based on the analysis of supporting stiffness of bearing and contact stiffness of gear pairs. By solving the vibration differential equation with the help of Matlab, the frequency and corresponding vibration mode are obtained. With taking stiffness excitation, error exaction and meshing impact exaction into account, the dynamic finite element model of speed-increase gearbox is set up, and the dynamic response simulation is carried out. Regarding vibration displacement of the nodes on gearbox surface as boundary condition, an acoustic boundary element model of speed-increase gearbox is built. The surface acoustic pressure of gearbox and the radiation noise of field points are solved by the direct boundary element method. The results show that there is a great difference between torsion frequency and excitation frequency of wind power speed-increase gearbox, and so the resonance doesn't occur. The maximum structural noise and radiation noise mainly appear near the double octave of the gears meshing frequency of high-speed grade.  相似文献   

系列洋葱深加工研究及其产业化前景探析   总被引：5，自引：1，他引：5  

付学军  金海珠  黎乃维  赵玉平  李希友 《农产品加工．学刊》2006,(6):4-7,10

为了通过洋葱的深加工来充分利用洋葱的生理生化功效,造福于消费者,提高洋葱的附加值,扩大洋葱的产销量,作为系列洋葱深加工,研究开发了洋葱功能性饮料和洋葱醋。对洋葱饮料的功能进行验证,添加1%稳定剂环状糊精,可防止洋葱饮料在储藏和流通中产生沉淀,并有利于保持洋葱的原味。采用硫氰酸盐方法测定其抗氧化作用,表明在40℃培养12d时抗氧化效果顺序为:BHT,BHA,蒜提取浓缩物,洋葱提取浓缩物,但其数据相差较小,表明洋葱提取物具有很强的抗氧化作用。对白鼠的抗疲劳实验结果表明,洋葱提取浓缩物添加量较少时效果不明显,但添加量达到2%(每500g添加10g)时则抗疲劳效果分别提高了57%;利用洋葱饮料代替饮用水喂养白鼠时,其抗疲劳效果最明显,提高了72%。以洋葱汁为原料进行醋酸发酵,较为理想的条件为:温度30℃,初始酸度3.0%,乙醇体积分数为4.0%,营养物添加酵母提取物,MgSO4,K3PO4各0.3%,发酵时间15d。洋葱的总酸度可达6.2%以上,并以此为基础可开发满足不同层次、不同需要的洋葱醋产品。  相似文献   

干旱胁迫下斑茅消减文库的构建及分析   总被引：6，自引：0，他引：6  

刘文荣  张积森  饶进  蔡秋华  翁笑艳  阮妙鸿  阙友雄  陈如凯  张木清 《作物学报》2007,33(6):961-967

以干旱胁迫下斑茅(Saccharum arundinaceum Retz.)叶片组织的cDNA为Tester，正常生长条件下斑茅叶片组织cDNA为Driver，利用抑制性消减杂交技术（Suppression Subtractive Hybridization, SSH）构建斑茅干旱胁迫消减文库。文库克隆总量约为30 000个，克隆重组率为99.2%；随机从文库中挑取3500个克隆分析表明，插入片断长度主要集中在200~1 000 bp之间，500 bp以上的有463个克隆，500 bp以下的有3 037个克隆，平均长度约450 bp; 通过随机对16个文库阳性克隆的测序及分析，3个克隆与ATP-NAD kinase、Aldo/keto reductase和锌指蛋白高度同源，3个克隆没有同源性，10个与逆境相关，是功能未知的EST。选择编号为EL0149和EL0145两个克隆进行Northern杂交验证，结果表明EL0149克隆为干旱胁迫上调表达的EST序列，而EL0145在正常供水和干旱条件下均无明显的的杂交信号。说明本研究克隆的SSH文库质量较高，可以进一步利用SSH文库结合芯片表达谱分析解析作物水分胁迫下的相关抗旱基因网络。  相似文献   

四倍体小麦矮秆基因的赤霉素敏感性及对农艺性状的影响   总被引：1，自引：0，他引：1  

王清海  杨在君  魏淑红  廖明莉  苏瑾  杨宇凤  杨会  王育伟  彭正松 《华北农学报》2015,(2)

为明确四倍体小麦矮秆基因Rht14、Rht16和Rht18的赤霉素敏感性及其对小麦农艺性状的影响,促进这些矮秆基因的合理利用。选用分别含有Rht14、Rht16和Rht18的四倍体小麦近等基因系ANW16D(Rht14)、ANW16F(Rht16)、ANW16G(Rht18)及其高秆轮回亲本LD222以及六倍体小麦中国春(Chinese spring),测量其不同浓度GA3处理下小麦的株高,计算赤霉素敏感系数(GRI)并推断3种矮秆小麦的赤霉素反应类型。在成熟期对LD222近等基因系小麦的农艺性状如株高、穗长、主穗穗下第一茎节(P-1)节间长、节间表皮细胞、种子表皮细胞及种子体积等进行测量,分析Rht14、Rht16、Rht18这3个矮秆基因对小麦这些农艺性状的效应。结果表明,ANW16D、ANW16F和ANW16G这3个矮秆小麦株高恢复到正常LD222株高的最适GA3浓度为10-4mol/L;3个矮秆品种均为赤霉素敏感型且敏感性大小为中国春ANW16GANW16FANW16DLD222;Rht14、Rht16、Rht18均是通过降低主穗穗下第一茎节(P-1)节间长度来使小麦株高降低,降低效应为Rht18Rht16Rht14;它们降低小麦株高的根本原因均是缩短了小麦节间表皮细胞长度且缩短效应与降低株高效应一致;3个矮秆基因均在降低小麦株高的同时不影响种子的体积。  相似文献   

Analysis of Adverse Selection in the Credit Market and the Impact of Mortgage Means     

ZHOU Xun-qian  TAN Jin  SUN Yue-fang 《保鲜与加工》2005,(1):113-116

From the impact of mortgage loan on the degreeof investment risk and the expected profit of bank,the authors draw the conclusion that the risk of mortgage loan is larger than the risk of credit loan when the gage is not enough by comparing mortgage loan with credit loan. And they also analyse the relation of the gage, loan rate, and adverse selection. The gage and loan rate are presented which can be use as themeans of examining information for the bank.  相似文献   

Dynamic Optimum Control and Simulation of EGCS Based on the Field Knowledge     

YANG Yang  YANG Tao  CHEN Jin 《保鲜与加工》2005,(3):11-15

The authors study on Elevator Group Control System(EGCS) based on the field knowledge, the dynamic optimum control method is proposed and the analysis and design models facing the object are built. Using the MFC frame construction in VC, simulation is proceeded successfully to the EGCS with dynamic optimum control. And contrasting the general method assigning the signals invoked inside the hall at the same condition, the method gets the satisfied control result.  相似文献   

Production of interspecific hybrids between Glycine max and G. tomentella through embryo culture     

Gyu Hwa Chung  Jin Hyeong Kim 《Euphytica》1990,48(2):97-101

Summary Interspecific hybrids have been obtained in an incompatible cross between Glycine max and G. tomentella through the in vitro culture of hybrid embryos. The percentage of successful pod setting in the crosses averaged 12.8% but there were marked differences depending on the soybean cultivar used as the female parent. Hybrid embryos at globular to heart stages were extracted from the embryo sac 15–25 days after pollination and cultured in vitro. Hybrid plants were successfully obtained by culturing the embryos on B5 medium supplemented with 0.1 mg/l IBA followed by culture on B5 medium supplemented with 0.1 mg/l TBA plus 0.25 mg/l 2-iP. The F1 plants resembled the wild male parent in growth form, but had an intermediate leaf shape between that of the parents.  相似文献   

挂面在储藏期间的品质变化     

谢守华  刘进 《粮食储藏》1990,(5)

在实验室条件下进行了两种挂面的储藏实验.在储藏过程中分析了挂面的水分,脂肪酸值和烹煮特性的变化.实验结果表明,挂面的水分随空气中的湿度而变化,脂肪酸值随储藏时间而增加,增加到一定程度又开始下降.在挂面烹煮特性方面,挂面的吸水率在储藏期间开始呈增加的趋势,然后变化较平缓,最后开始下降.面汤中直链淀粉含量随储藏时间迅速减少.挂面的烹煮损失呈下降趋势.  相似文献