Based on stable isotope analysis, we characterized the dietary regime of the Manila clam Ruditapesphilippinarum inhabiting intertidal areas along the Liaodong Peninsula, Northern China. Samples, including particulate ...Based on stable isotope analysis, we characterized the dietary regime of the Manila clam Ruditapesphilippinarum inhabiting intertidal areas along the Liaodong Peninsula, Northern China. Samples, including particulate organic matter （POM; n=30）, benthic microalgae （BMI; n=30） and R. philippinarum （n=60）, were collected from six sampling sites displaying the same ecological conditions. Of the two primary food sources, POM was more depleted in δ13C （-20.61‰ to -22.89%0） than BMI was （-13.90‰ to -16.66‰）. With respect to 15N, BMI was more enriched （2.90%0 to 4.07%0） than POM was （4.13‰ to 5.12‰）. The δ13C values of R. philippinarum ranged from -18.78‰ to -19.35‰ and the δ15N values from 7.96%0 to 8.63‰, which were intermediate between the POM and BMI values. In a two-source isotope mixing model, we estimated the relative contributions of POM and BMI to the diet ofR. philippinarum to be 74.2% and 25.8%, respectively. We conclude that R. philippinarum feeds mainly on POM, and BMI is also an important supplemental food source in intertidal areas.展开更多
To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular comp...To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.展开更多
基金Supported by the Modern Agro-industry Technology Research System (No.CARS-48)the State Oceanic Administration of China (No.200905020)
文摘Based on stable isotope analysis, we characterized the dietary regime of the Manila clam Ruditapesphilippinarum inhabiting intertidal areas along the Liaodong Peninsula, Northern China. Samples, including particulate organic matter （POM; n=30）, benthic microalgae （BMI; n=30） and R. philippinarum （n=60）, were collected from six sampling sites displaying the same ecological conditions. Of the two primary food sources, POM was more depleted in δ13C （-20.61‰ to -22.89%0） than BMI was （-13.90‰ to -16.66‰）. With respect to 15N, BMI was more enriched （2.90%0 to 4.07%0） than POM was （4.13‰ to 5.12‰）. The δ13C values of R. philippinarum ranged from -18.78‰ to -19.35‰ and the δ15N values from 7.96%0 to 8.63‰, which were intermediate between the POM and BMI values. In a two-source isotope mixing model, we estimated the relative contributions of POM and BMI to the diet ofR. philippinarum to be 74.2% and 25.8%, respectively. We conclude that R. philippinarum feeds mainly on POM, and BMI is also an important supplemental food source in intertidal areas.
文摘To understand how baking processes influence starch quality, twelve samples of cereal foods products have been studied. Damaged starch determined by a-amylase hydrolysis to characterize and quantify the molecular composition of cereal foods starches treated with different conditions during processing that had been physically damaged to different extents, by preparation and processing provide the physicochemical data to understand more fully the effects of mechanical damage on amylase, amylopectin content and differential scanning calorimetric （DSC） for selected cereal foods products. There were significant difference between treatments in term of damaged starch content of cereal foods flours which were 0.64% to 36.40%, while the DSC results for the starches were the gelatinisation onset （To）, peak temperature （Tp） and conclusion temperature （To）, and temperatures of selected food starches ranged from 34.86 ℃ to 75.20 ℃, 54.04 ℃ to 85.94 ℃, and 63.5 ℃ to 95.16 ℃. There were significant differences between all cereal foods starches in term of amylose and its contents ranged from 70.3% to 87% and also there were significant differences between the amylopectin content of cereal foods flours ranged from 13.3% to 29.6%.
