Genetic variability in the base population plays an important role in crop⁃breeding program.A comprehensive assessment on the quantitative signs of white lupin genotypes was performed to be included in the selection p...Genetic variability in the base population plays an important role in crop⁃breeding program.A comprehensive assessment on the quantitative signs of white lupin genotypes was performed to be included in the selection process.Two limits of the environment were applied,i.e.,dense and sparse sowing.Positive true heterosis was established in PI533704×Zuter and PI533704×Lucky801 crosses by using the traits of the weight of nodules and fresh root mass weight at both limits of the environment.In more favorable growing conditions,the number and weight of nodules,as well as fresh aboveground mass weight had greater influence on the inheritance of epistatic gene interactions.In the case of dense sowing,the dominant gene actions for the weight of seeds were found more significant.With a high coefficient of inheritance in both environments,the hybrids of PI533704×Zuter and Lucky801×PI533704 were characterized by number and weight of nodules,Zuter×PI533704 by fresh root and aboveground mass weight,and almost all hybrids by seed weight per plant.The assessment of the initial material makes it highly likely to speed up the process of creating new varieties of white lupin.展开更多
The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and in...The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.展开更多
Abstract: A split-root system was used to investigate whether the external or internal P concentration controls root cluster formation and citrate exudation in white lupin (Lupinus albus L.) grown under controlled con...Abstract: A split-root system was used to investigate whether the external or internal P concentration controls root cluster formation and citrate exudation in white lupin (Lupinus albus L.) grown under controlled conditions. In spite of low P concentrations in the shoots and roots of the -P plant, its dry weight was not reduced compared with the +P plant. Supplying external P (0.25 mmol/L) to one root half resulted in an increase in P concentration not only in the shoot, but also in the P-deprived root half, indicating P cycling within the plants. Omitting P from both split-root pots stimulated root cluster formation in both root halves, whereas P supply to one root half stimulated root cluster formation at the beginning of the treatment. Neither P supply to just one root half continuously nor resupply of P to one root half after 19 d of P starvation inhibited root cluster formation on the P-deprived side, although the concentration of P in this root half and shoot increased markedly. The results indicate that root cluster formation in L. albus is controlled by both shoot and root P concentrations. The rates of citrate exudation by both root halves with P deficiency were higher than those of the one root half supplied with P only. In the treatment with one root half supplied with P, the rates of citrate exudation by either the P-supplied or -deprived root halves were almost the same, regardless of P concentration in the roots. The results suggest that internal P concentration controls root cluster formation and citrate exudation in white lupin, but these processes may be regulated by different mechanisms.展开更多
Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics o...Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice and lupine and to evaluate the physical and chemical characteristics of those products. The expansion index (EI), water solubility (WSI), water absorption (WAI), texture and color were determined for the extruded rice, and Scanning Electron Microscopy (SEM) of the extruded rice was also performed. As the rice concentration in the mixture increased, the EI, WSI and WAI values as well as the a* color parameter were increased too, and the brightness was reduced. An increase in the levels of essential amino acids with the addition of lupine grain to the extrudates was observed. SEM analysis identified intact loose starch granules or pellets in the raw materials, and the extruded samples showed a compact and amorphous shape without apparent starch granules. Due to the structural changes and reduced expansion rate of the extruded mixture prepared with lupine and rice grits, use of the extruded mixtures as snacks would not be suitable. However, these mixtures could be used in pre-gelatinized flour to formulate various products to increase the protein level.展开更多
文摘Genetic variability in the base population plays an important role in crop⁃breeding program.A comprehensive assessment on the quantitative signs of white lupin genotypes was performed to be included in the selection process.Two limits of the environment were applied,i.e.,dense and sparse sowing.Positive true heterosis was established in PI533704×Zuter and PI533704×Lucky801 crosses by using the traits of the weight of nodules and fresh root mass weight at both limits of the environment.In more favorable growing conditions,the number and weight of nodules,as well as fresh aboveground mass weight had greater influence on the inheritance of epistatic gene interactions.In the case of dense sowing,the dominant gene actions for the weight of seeds were found more significant.With a high coefficient of inheritance in both environments,the hybrids of PI533704×Zuter and Lucky801×PI533704 were characterized by number and weight of nodules,Zuter×PI533704 by fresh root and aboveground mass weight,and almost all hybrids by seed weight per plant.The assessment of the initial material makes it highly likely to speed up the process of creating new varieties of white lupin.
文摘The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.
基金the Ministry of Education Grant for Ph.D Program，国家重点基础研究发展计划(973计划)
文摘Abstract: A split-root system was used to investigate whether the external or internal P concentration controls root cluster formation and citrate exudation in white lupin (Lupinus albus L.) grown under controlled conditions. In spite of low P concentrations in the shoots and roots of the -P plant, its dry weight was not reduced compared with the +P plant. Supplying external P (0.25 mmol/L) to one root half resulted in an increase in P concentration not only in the shoot, but also in the P-deprived root half, indicating P cycling within the plants. Omitting P from both split-root pots stimulated root cluster formation in both root halves, whereas P supply to one root half stimulated root cluster formation at the beginning of the treatment. Neither P supply to just one root half continuously nor resupply of P to one root half after 19 d of P starvation inhibited root cluster formation on the P-deprived side, although the concentration of P in this root half and shoot increased markedly. The results indicate that root cluster formation in L. albus is controlled by both shoot and root P concentrations. The rates of citrate exudation by both root halves with P deficiency were higher than those of the one root half supplied with P only. In the treatment with one root half supplied with P, the rates of citrate exudation by either the P-supplied or -deprived root halves were almost the same, regardless of P concentration in the roots. The results suggest that internal P concentration controls root cluster formation and citrate exudation in white lupin, but these processes may be regulated by different mechanisms.
文摘Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice and lupine and to evaluate the physical and chemical characteristics of those products. The expansion index (EI), water solubility (WSI), water absorption (WAI), texture and color were determined for the extruded rice, and Scanning Electron Microscopy (SEM) of the extruded rice was also performed. As the rice concentration in the mixture increased, the EI, WSI and WAI values as well as the a* color parameter were increased too, and the brightness was reduced. An increase in the levels of essential amino acids with the addition of lupine grain to the extrudates was observed. SEM analysis identified intact loose starch granules or pellets in the raw materials, and the extruded samples showed a compact and amorphous shape without apparent starch granules. Due to the structural changes and reduced expansion rate of the extruded mixture prepared with lupine and rice grits, use of the extruded mixtures as snacks would not be suitable. However, these mixtures could be used in pre-gelatinized flour to formulate various products to increase the protein level.
