Dwarfing is useful to reduce plant height,when breeding high-yielding and non-lodging crops.In this study,a set of natural storage protein subunit-null dwarf mutants of soybean was reported that showed strongly reduce...Dwarfing is useful to reduce plant height,when breeding high-yielding and non-lodging crops.In this study,a set of natural storage protein subunit-null dwarf mutants of soybean was reported that showed strongly reduced plant stature and deficiency in various 7S and 11S subunits,designated as snd1 mutants.Under normal growth conditions,the snd1 mutants showed a severe dwarf phenotype,with plant height of about 25 cm.Compared with wild-type DN47,the mutant snd1 exhibited no obvious morphological differences at the early stage of development.All the snd1 mutants examined had fewer nodes and shorter than normal internodes;the leaves were similar in shape to normal parents,but were dark-green at the mature stage.The flower size was similar to DN47;however,the flowering period was shorter than in the wild-type.Significant variation was noted for protein content,oil content of the seeds and size of seeds(weight of 100 seeds)among 17 snd1 dwarf lines.Genetic analysis indicated that the dwarfism of snd1 was controlled by a single recessive gene.The snd1 dwarf mutant had markedly different dynamic levels of the endogenous hormones gibberellin(GA),brassinosteroid,indole-3-acetic acid and abscisic acid,at the seedling stage.Exogenous GA3 treatment led to recovery of the plant height phenotype of the snd1 mutant;GA3 at 0.1 mm had the largest effect on enhancing plant height.Using molecular markers,snd1 gene was approximately mapped in an interval of 603 kb between markers Satt166 and Satt561 on chromosome 19.Snd1 mutant provided valuable material for hypoallergenic soybean breeding and the snd1 gene might be a novel gene related to plant height in soybean.展开更多
为探究真空低温蒸煮(sous-vide,SV)罗非鱼片在冻藏过程中的品质变化,将常压高温蒸煮处理(TH)罗非鱼片作为对照组,以水分含量、质构、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、pH、肌原纤维蛋白二级结构和三级结...为探究真空低温蒸煮(sous-vide,SV)罗非鱼片在冻藏过程中的品质变化,将常压高温蒸煮处理(TH)罗非鱼片作为对照组,以水分含量、质构、菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)值、pH、肌原纤维蛋白二级结构和三级结构等为指标,分析在-18℃冻藏120 d对真空低温蒸煮罗非鱼片品质特性和肌原纤维蛋白结构的影响。结果表明,冻藏120 d后,SV组罗非鱼片的水分含量损失2.26%,低于TH组的3.61%;与TH组相比,SV组的罗非鱼片在冻藏过程中一直维持着优于TH组的硬度、弹性和咀嚼性;TH组的菌落总数、TVB-N、pH和硫代巴比妥酸值都显著高于SV组(P<0.05)。肌原纤维蛋白的研究结果表明,在冻藏过程中,SV组的总巯基含量、二级结构的α-螺旋比例与内源荧光强度都高于TH组,冻藏120 d后表面疏水性的升高较TH组低9.31%。综上所述,冻藏时间的延长会加剧罗非鱼片品质的劣变,其中SV组品质的劣变程度弱于TH组。该研究结果可为罗非鱼片预制食品的发展和冻藏过程中的品质变化提供参考。展开更多
该研究采用乳清分离蛋白(whey protein isolate,WPI)作为乳化剂,海藻酸钠(sodium alginate,SA)作为凝胶壁材,制备了包封紫苏籽油的WPI-SA乳液凝胶球。研究了不同配料比对WPI-SA乳液凝胶球的水分分布、微观结构、质构、持水性,以及对该...该研究采用乳清分离蛋白(whey protein isolate,WPI)作为乳化剂,海藻酸钠(sodium alginate,SA)作为凝胶壁材,制备了包封紫苏籽油的WPI-SA乳液凝胶球。研究了不同配料比对WPI-SA乳液凝胶球的水分分布、微观结构、质构、持水性,以及对该乳液凝胶体系的冻融稳定性、热稳定性和贮藏稳定性的影响;综合考量质构性、色度值与持水性等指标,发现WPI溶液与SA溶液体积比为4∶2、3∶3和2∶4的WPI-SA乳液凝胶球具有较高的硬度、弹性和持水性;3种凝胶球能够有效抵抗100℃左右的高温水分流失,并且在冻融处理后无油相析出现象。同时其能够在pH值为1.5、4.5、7.5的溶液中保持结构完整、无油相析出,适应于具有酸性环境的功能性食品。WPI与SA体积比3∶3的乳液凝胶球使紫苏籽油贮藏7 d的过氧化值由(36.25±0.93)mmol/kg减小至(24.41±0.80)mmol/kg,提高了紫苏籽油的氧化稳定性。展开更多
为探究热压鲟鱼软骨明胶(gelatin prepared through hot-pressing of sturgeon cartilage,SCG)对虾糜肌原纤维蛋白(myofibrillar protein,MP)的冷冻保护作用,以期提高冻藏虾糜的品质稳定性。本研究将不同浓度的SCG(0%、0.5%和1.0%,w/w)...为探究热压鲟鱼软骨明胶(gelatin prepared through hot-pressing of sturgeon cartilage,SCG)对虾糜肌原纤维蛋白(myofibrillar protein,MP)的冷冻保护作用,以期提高冻藏虾糜的品质稳定性。本研究将不同浓度的SCG(0%、0.5%和1.0%,w/w)添加到虾糜中,并与传统商业抗冻剂(4%蔗糖+4%山梨糖醇)进行对比。在虾糜冻藏0、15、30、45和60 d时,通过感官评价、质构、色差、持水性、pH、TVB-N、TBARs和蛋白含量系统地分析了虾糜及其凝胶的品质变化,并通过测定总巯基含量、活性巯基含量、羰基含量、二硫键含量、圆二色谱和内源荧光光谱,分析了虾糜MP在结构和功能完整性上的差异。结果显示,SCG的添加增强了虾糜的弹性和凝胶强度,优化了感官属性,并提高了持水性。同时,SCG能够减缓冻藏过程中MP的氧化,不仅减少了氧化标记物羰基的含量,还增加了抗氧化相关的总巯基和活性巯基含量。在0.5%的添加量下,SCG对虾糜凝胶特性的改善及MP氧化抑制效果最佳,且优于传统商业抗冻剂。经60 d冻藏后,添加0.5%SCG的虾糜凝胶相比添加商业抗冻剂在弹性和凝胶强度上分别提升了43.30%和14.36%,持水性增加了12.73%,MP总巯基和活性巯基含量分别增加了12.90%和34.39%,羰基含量降低了27.08%,Ca2+-ATPase活性增加了21.21%(P<0.05)。综上所述,添加0.5%SCG具有与商业抗冻剂相当的抗冻效果,能有效减缓虾糜在冷冻过程中的蛋白变性,并维持其良好品质。展开更多
基金Supported by the Ministry of Science and Technology of China(2016YFD0100500)Funding from Harbin Science and Technology Bureau(2016RQYXJ018,2017RAQXJ104)+4 种基金the Key Laboratory of Soybean Biology in the Chinese Ministry of Education,Northeast Agricultural University(SB17A01)National Natural Science Foundation of China(31801386)Heilongjiang Natural Science Foundation(LC2018008)Heilongjiang General Young Innovative Talents Training Plan(UNPYSCT-2018158)Certificate of China Postdoctoral Science Foundation Grant(2018M641839)
文摘Dwarfing is useful to reduce plant height,when breeding high-yielding and non-lodging crops.In this study,a set of natural storage protein subunit-null dwarf mutants of soybean was reported that showed strongly reduced plant stature and deficiency in various 7S and 11S subunits,designated as snd1 mutants.Under normal growth conditions,the snd1 mutants showed a severe dwarf phenotype,with plant height of about 25 cm.Compared with wild-type DN47,the mutant snd1 exhibited no obvious morphological differences at the early stage of development.All the snd1 mutants examined had fewer nodes and shorter than normal internodes;the leaves were similar in shape to normal parents,but were dark-green at the mature stage.The flower size was similar to DN47;however,the flowering period was shorter than in the wild-type.Significant variation was noted for protein content,oil content of the seeds and size of seeds(weight of 100 seeds)among 17 snd1 dwarf lines.Genetic analysis indicated that the dwarfism of snd1 was controlled by a single recessive gene.The snd1 dwarf mutant had markedly different dynamic levels of the endogenous hormones gibberellin(GA),brassinosteroid,indole-3-acetic acid and abscisic acid,at the seedling stage.Exogenous GA3 treatment led to recovery of the plant height phenotype of the snd1 mutant;GA3 at 0.1 mm had the largest effect on enhancing plant height.Using molecular markers,snd1 gene was approximately mapped in an interval of 603 kb between markers Satt166 and Satt561 on chromosome 19.Snd1 mutant provided valuable material for hypoallergenic soybean breeding and the snd1 gene might be a novel gene related to plant height in soybean.
文摘该研究采用乳清分离蛋白(whey protein isolate,WPI)作为乳化剂,海藻酸钠(sodium alginate,SA)作为凝胶壁材,制备了包封紫苏籽油的WPI-SA乳液凝胶球。研究了不同配料比对WPI-SA乳液凝胶球的水分分布、微观结构、质构、持水性,以及对该乳液凝胶体系的冻融稳定性、热稳定性和贮藏稳定性的影响;综合考量质构性、色度值与持水性等指标,发现WPI溶液与SA溶液体积比为4∶2、3∶3和2∶4的WPI-SA乳液凝胶球具有较高的硬度、弹性和持水性;3种凝胶球能够有效抵抗100℃左右的高温水分流失,并且在冻融处理后无油相析出现象。同时其能够在pH值为1.5、4.5、7.5的溶液中保持结构完整、无油相析出,适应于具有酸性环境的功能性食品。WPI与SA体积比3∶3的乳液凝胶球使紫苏籽油贮藏7 d的过氧化值由(36.25±0.93)mmol/kg减小至(24.41±0.80)mmol/kg,提高了紫苏籽油的氧化稳定性。
文摘为探究热压鲟鱼软骨明胶(gelatin prepared through hot-pressing of sturgeon cartilage,SCG)对虾糜肌原纤维蛋白(myofibrillar protein,MP)的冷冻保护作用,以期提高冻藏虾糜的品质稳定性。本研究将不同浓度的SCG(0%、0.5%和1.0%,w/w)添加到虾糜中,并与传统商业抗冻剂(4%蔗糖+4%山梨糖醇)进行对比。在虾糜冻藏0、15、30、45和60 d时,通过感官评价、质构、色差、持水性、pH、TVB-N、TBARs和蛋白含量系统地分析了虾糜及其凝胶的品质变化,并通过测定总巯基含量、活性巯基含量、羰基含量、二硫键含量、圆二色谱和内源荧光光谱,分析了虾糜MP在结构和功能完整性上的差异。结果显示,SCG的添加增强了虾糜的弹性和凝胶强度,优化了感官属性,并提高了持水性。同时,SCG能够减缓冻藏过程中MP的氧化,不仅减少了氧化标记物羰基的含量,还增加了抗氧化相关的总巯基和活性巯基含量。在0.5%的添加量下,SCG对虾糜凝胶特性的改善及MP氧化抑制效果最佳,且优于传统商业抗冻剂。经60 d冻藏后,添加0.5%SCG的虾糜凝胶相比添加商业抗冻剂在弹性和凝胶强度上分别提升了43.30%和14.36%,持水性增加了12.73%,MP总巯基和活性巯基含量分别增加了12.90%和34.39%,羰基含量降低了27.08%,Ca2+-ATPase活性增加了21.21%(P<0.05)。综上所述,添加0.5%SCG具有与商业抗冻剂相当的抗冻效果,能有效减缓虾糜在冷冻过程中的蛋白变性,并维持其良好品质。
