Effects of Rice Variety and Growth Location in Cambodia on Grain Composition and Starch Structure简     

Seila SAR  Morgan J. TTZZOTTT  Jovin HASJTM  Robert G. GTLBERT 《水稻科学》2014,21(1):47-58

The effects of variety and growth location on grain composition and starch structures were investigated using three rice (Oryza sativa L.) cultivars (Phka Romduol, Sen Pidao and IR66) with different amylose contents. All the three cultivars were planted in three different agro-climatic zones (Phnom Penh, Coastal and Plateau) of Cambodia. The protein content of polished grains increased when rice was planted at a location with higher average temperature, but their lipid content decreased. The amylose content and degree of branching were not greatly affected by the minor temperature differences among the growing locations. Starch fine structures characterized by the chain-length distribution were significantly different among the cultivars, but not significantly among different locations. The results suggested that protein and lipid biosyntheses were more sensitive to the environmental temperature than that of starch in rice grains.  相似文献   

中国不同品种谷子抗性淀粉分布规律   总被引：2，自引：0，他引：2  

刘敬科  刘莹莹  相金英  赵巍  程汝宏  张玉宗 《湖北农业科学》2015,54(3):523-526

抗性淀粉是谷子中的重要功能成分。对来自中国4个生态区10个省份216个谷子品种抗性淀粉含量进行分析。结果表明,中国谷子地方品种抗性淀粉平均值为2.43%,含量变幅为0.00%~6.74%,变异系数为50.26%,呈偏正态分布;不同生态区谷子抗性淀粉含量从高到低依次为内蒙古高原、华北平原、东北平原、黄土高原,且内蒙古高原和黄土高原之间差异显著(P0.05);不同省份抗性淀粉含量存在一定差异,其中黑龙江谷子抗性淀粉含量显著高于内蒙古和甘肃(P0.05),其他省份间差异不大;不同省份谷子(黑龙江除外)和不同生态区品种谷子抗性淀粉含量以2.00%~4.00%为主。  相似文献   

Wx^mp基因背景下可溶性淀粉合成酶基因SSⅡa和去分支酶基因PUL对水稻蒸煮食味品质的影响     

姚姝  张亚东  刘燕清  赵春芳  周丽慧  陈涛  赵庆勇  朱镇  Balakrishna PILLAY  王才林 《中国水稻科学》2020,34(3):217-227

【目的】分析在同一主效基因(Wx^mp)背景下可溶性淀粉合成酶基因SSⅡa和去分支酶基因PUL对稻米蒸煮食味品质的影响,以期为水稻品质遗传改良提供依据。【方法】选择在SSⅡa和PUL存在多态性而其他淀粉合成酶相关基因没有多态性的半糯品系宁0145和粳稻品种武运粳21进行杂交,获得F2群体与F3株系。利用分子标记,选择含有Wx^mp基因的F2单株与F3株系,将这些F2单株与F3株系分成SSⅡa^nPUL^n、SSⅡa^nPUL^w、SSⅡa^wPUL^n和SSⅡa^wPUL^w4种基因型(n和w分别表示该基因来源于宁0145和武运粳21),分析不同基因型蒸煮食味品质性状的差异,探讨同一Wxmp基因背景下不同SSⅡa和PUL等位基因对蒸煮食味品质性状的影响。【结果】不同基因型间蒸煮食味品质性状均存在显著差异,来源于武运粳21的SSⅡa^w基因和PUL^w基因分别使直链淀粉含量增加0.29%~1.00%和0.62%~1.18%,且PUL的效应大于SSⅡa,两者间存在互作效应。SSⅡa^w基因和PUL^w基因降低胶稠度和崩解值,提高了热浆黏度、冷胶黏度、消减值和回复值,对糊化温度、峰值黏度和峰值时间的作用较小。【结论】明确了Wx^mp背景下SSⅡa和PUL基因对稻米蒸煮食味品质的遗传效应,该研究结果为SSⅡa和PUL基因的分子标记辅助选择改良稻米品质提供了理论依据。  相似文献   

Effects of thermal energy on extrusion characteristics,digestibility and palatability of a dry pet food for cats     

Mayara Aline Baller  Peterson Dante Gavasso Pacheco  Amanda Vitta-Takahashi  Thaila Cristina Putarov  Ricardo Souza Vasconcellos  Aulus Cavalieri Carciofi 《Journal of animal physiology and animal nutrition》2021,105(Z1):76-90

The influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE—a preconditioner temperature of 45°C (_LSTE); high STE—a preconditioner temperature of 95°C (_HSTE); high STE (preconditioner temperature of 95°C) combined with an increase in the mass flow rate to obtain a motor amperage similar to that of the _LSTE (_HSTE_flow). Data were analysed by polynomial contrasts (Experiment 1) or Tukey's test (Experiment 2; p < 0.05). An increase in STE reduced motor amperage, mass pressure and specific mechanical energy (SME) implementation (p < 0.001) and increased total specific energy (TSE) and mass temperature (p < 0.01). The increase in STE induced greater kibble expansion and starch gelatinization (p < 0.001). No changes in apparent nutrient digestibility or faeces characteristics were observed (p > 0.05). Lower STE and starch gelatinization induced higher butyrate and total volatile fatty acid (VFA) contents in faeces (p < 0.01). Cats showed greatest preference for the formulation with the highest STE (p < 0.01). In the second experiment, when the motor amperage was increased in the _HSTE_flow treatment to a value similar to that of the _LSTE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health.  相似文献   

Revisiting the use of hydroxyethyl starch solutions in equine fluid therapy     

K. L. Hepworth-Warren 《Equine Veterinary Education》2021,33(8):436-443

The last decade has led to major shifts in opinions on the use of hydroxyethyl starch (HES) solutions in fluid therapy, specifically in human patients with sepsis. The majority of evidence documenting adverse effects of HES solutions on coagulation and renal health come from studies in people. However, these findings have led to investigation into the safety of HES solutions in veterinary species. While there are now studies investigating the effects of HES solutions on coagulation and renal health in dogs, cats and horses, information regarding long-term follow-up, clinical significance of these changes and use of these solutions in critically ill animals is still lacking. The information presented here serves to review the physiology of oncotic pressure and the rationale behind colloid use, specifically HES solutions. Additionally, the foundation of arguments against the use of HES and the available literature regarding HES use in animals will be summarised.  相似文献   

豆制品加工中黄浆水无害化处理技术研究   总被引：2，自引：1，他引：2  

王洪波  曹龙奎 《农产品加工．学刊》2007,(6):33-35,38

对豆制品中黄浆水进行超滤处理的工艺参数进行研究。用外加压管式膜组件对黄浆水进行了超滤试验,分析了液体分别在不同的温度、压力、流速、pH值等因素下对渗透流量和截留率的影响。通过正交试验,得到了处理黄浆水废液的最佳工况。实验结果表明,超滤处理黄浆水的最佳工况是:在压力0.15MPa下,用泵的最大流量对刚排放的黄浆水(温度55℃左右)进行超滤处理,可回收全部脂肪、75%以上的蛋白质和70%以上的总糖。回收后的浓缩物(或干燥物)可以作为饲料或经纯化后食用。  相似文献   

Determination of Molecular Weight and Distribution of Hyroxyethl Starch (HES) by Means of GPC- RI- MALLS Technique     

WU Yang-lan  WANG Yuan-liang  XU Shi-rong  YANG Ya-lian  WANG Xi-yun 《保鲜与加工》2007,(7):121-123129

The author introduces a method and experimental procedures that determine dn/dc,molecular weight and its distribution of the hyroxyethyl starch(HES) by means of Gel Permeation Chromatography-Refractive index-Multi-angle laser light scattering detection(GPC-RI-MALLS)techniques.The key experimental technique and results are discussed.The method takes CH3COOH/CH3COONa as mobile phase and solvent.The experiment gets satisfactory results.It can be used as a routine method to determine the hyroxyethyl starch(HES) molecular weight and its distribution.  相似文献   

疏水缔合阳离子淀粉的合成研究     

刘祥义  徐晓军  杨宇明 《林产化学与工业》2006,26(2):87-92

本研究以环己烷为连续相,Span 80/Tween 80为分散剂,采用氧化还原引发体系,通过反相悬浮聚合技术,合成疏水缔合阳离子淀粉接枝共聚物。研究了反应温度,引发剂用量,反应时间对接枝性能的影响及溶解性能。并用IR、X衍射对共聚物进行了表征。结果表明:采用氧化还原引发剂可使聚合反应低温快速进行,在m(St)∶m(AM)∶m(DMDACC)∶m(OA)为4∶7.4∶1.5∶0.6时,引发剂用量3.1 mmol/L,30℃反应3 h,单体转化率92.6%,接枝率53.8%,粘均相对分子质量(MV)3.26×106。  相似文献   

稻米食味品质形成及其响应氮素调控作用的研究进展   总被引：1，自引：0，他引：1  

吴家青  熊若愚  解嘉鑫  蒋海燕  谭雪明  潘晓华  曾勇军  石庆华  曾研华 《中国稻米》2021,27(2):28-37

稻米食味品质是消费者评价稻米优劣的关键品质,决定了大米的档次与市场定位.本文阐述了直链淀粉含量、胶稠度、淀粉晶体结构、淀粉颗粒粒径分布、支链淀粉链长分布、淀粉溶解及膨胀特性、热力学特性、糊化特性及回生特性等稻米食味品质评价体系,从稻米淀粉合成相关酶(AGPase)、颗粒结合淀粉合成酶(GBSS)、可溶性淀粉合成酶(SS...  相似文献   

施钾改善木薯农艺性状及淀粉组分     

魏云霞  王娟  李天  刘丽娟  黄洁  郑永清 《热带作物学报》2021,42(1):102-109

以2个木薯品种'SC205' 和'SC124' 为研究对象,设置不施钾(K0,K2O 0 kg/hm2)、低钾(K50,K2O 50 kg/hm2)、中钾(K100,K2O 100kg/hm2)和高钾(K200,K2O 200kg/hm2)4个施钾量处理,测定收获期木薯的农艺性状、鲜薯产量及其构成指标、可溶性糖组分含量...  相似文献