The effects of steaming and roasting treatments on lipase activity and nutritional components of “oat rice” (OR): the peeled naked oat (Avena nuda) kernels

Peeled naked oat kernels, named “oat rice” (OR) by Chinese food scientists and processors, are novel oat products in China. This study exam-ined the effects of steaming and roasting treat-ments on the enzyme activities, nutritional con-tents, and flour pasting properties of OR kernels. Results showed that a peeling time of 20 s caused 16.13% β-glucan loss, while a peeling time 25 s caused 34.29% β-glucan loss in the kernels. OR kernels with a 20 s peeling treatment demonstrated significantly higher starch levels and kernel whiteness compared with normal oat kernels (P<0.01). It was also found that normal pressure steaming, autoclaved steaming and infrared roasting treatments could exterminate lipase activities in the OR kernels, and provide the OR kernels with significantly lower final viscosities and setback values than normal kernels (P<0.01).

Effects of Peeling with Flexible Alloy Blade on Naked Oats

This research reported the effect of peeling naked oats with a peeling machine equipped with the flexible alloy blade.Results showed that the flexible alloy blade could achieve the same effect as traditional abrasive rolls. Furthermore, the new peeling method had hardly damage to the oat kernels. The result of scanning electron microscopy indicated the surface of peeled naked oats by the flexible alloy blade is homogeneous. The gap between the flexible alloy blade and the slotted screen could change the particle sizes of the flours obtained, which differed from traditional peeling machines. In addition, peeling for 15 seconds significantly reduced the microbial contaminants. The removal of outer layer decreased the lipase activity. The technological parameters were optimized by orthogonal L_9(3~4) test, the results showed a 30 s peeling time and 2% second-addition of water contributed to the peeling rate. The texture analysis demonstrate that the hardness of cooked groats decreases obviously after peeling treatments.

Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan Hydrocolloids

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

Defective callose walls and cell plates during abnormal meiosis cause male-sterility in the oat mutant zbs1

During meiosis in flowering plants,degradation of the callose wall in tetrads releases newly produced microspores,which develop into mature pollen grains.In this study,we identified zbs1,a male-sterile mutant of naked oat（Avena nuda L.）that displayed complete spikelet sterility due to inviable mature pollen.The abnormal pollen grains originated from microspores with a defective callose wall and cell plate during meiosis.The defective callose wall and cell plate of the zbs1 mutant were detected by the labeling of cell wall epitopes（β-1,3-glucan） with immunogold during meiosis,and an abnormal chromosome configuration was observed by propidium iodide staining.The mature pollen grains of the zbs1 mutant were irregular in shape,and abnormal germination was observed by scanning electron microscopy.Together,our results indicate that the cause of male sterility in zbs1 is abnormal meiosis.

Functional Properties of Teff and Oat Composites

Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All teff-oat composites showed increased water holding and pasting viscosities with increasing oat contents compared to wheat flour. However, they were only significantly influenced by 80% oat products in teff-oat composites compared with teff flour alone. OBC (oat bran concentrate) had the highest elastic modulus G’ among the starting materials. The elastic modulus G’ for teff-Nutrim (oat bran hydrocolloid) composites were decreased with increasing Nutrim contents in composites. In contrast, the increasing content of OBC in composites significantly raised both G’ and G”. The elastic modulus G’ and viscous modulus G” for all teff-OBC composites were higher than teff and wheat flour. All WOF composites showed similar rheological properties. All composites had shear thinning properties that are important to mouthfeel and industrial applications. These teff-oat composites were developed using feasible procedures. They have improved nutritional value and texture qualities for functional food applications.

紫薯粉对莜麦饼干品质的影响

通过添加一定比例的紫薯粉改良莜麦饼干配方,从而提升饼干的感官评价、质构、营养成分含量等指标。通过单因素和正交试验,考察紫薯粉和莜麦粉质量比、黄油添加量以及白砂糖添加量对饼干品质的影响,进而采用验证试验比较改良前后莜麦饼干品质,并通过高分辨率质谱分析添加紫薯粉后莜麦饼干中花色苷含量的变化。根据产品的感官评分以及质构特性,得出改良后的紫薯⁃莜麦饼干的最佳配方为紫薯粉和莜麦粉质量比60∶140、黄油添加量100 g、白砂糖添加量80 g。添加紫薯粉后的莜麦饼干颜色均匀,莜麦的色泽得到改善,质构评分良好,还增添紫薯特殊的香气和风味,感官评分为84.9。改良后的紫薯⁃莜麦饼干中鉴定出20种花色苷,花色苷总含量为0.18 mg/g。

坝上地区莜麦秸秆热解特性研究

为实现高寒坝上地区农作物秸秆高效清洁燃烧,文章选取典型莜麦秸秆作为研究对象,通过混合气体模拟烟气燃烧过程中的热解气氛环境,采用热重分析仪研究空气和N_(2),CO_(2),O_(2)不同比例组成的混合气体氛围下热失重特性以及升温速率对其影响,采用AKTS软件进行动力学分析。结果表明:莜麦秸秆热解过程可分为干燥(30~140℃)、挥发(140~370℃)、炭化(370~900℃)3个阶段;气体氛围主要影响热解的炭化阶段,对干燥和挥发阶段影响较小;升温速率影响挥发和炭化阶段,升温速率越快,反应速率越大;当热解气氛为15%O_(2)-5%CO_(2)-80%N_(2)混合气体(气体2)时,热解过程所需活化能最少,平均活化能为139.86 kJ/mol。研究结果可为高寒坝上地区生物质秸秆能源化利用提供一定理论依据。

不同裸燕麦品种抗倒能力及产量差异分析

为筛选抗倒伏能力强的高产裸燕麦品种,对16个裸燕麦品种的抗倒伏能力和产量进行比较,利用主成分分析和通径分析对与抗倒伏相关的7个性状进行分析。结果表明,裸燕麦品种间地上部生物量构成、主要农艺性状、茎秆基部第二节间形态及倒伏指数、产量及其构成因素均存在差异。通过主成分分析和通径分析,株高和穗位高是评价裸燕麦抗倒伏能力的关键。产量较高的白燕2号、白燕18号、花早2号的株高、穗位高较低,倒伏指数较小且田间未发现倒伏;坝莜14号、晋燕17号虽具有较高产量,但其株高、穗位高较高,倒伏指数较大,且田间分别表现为7级易倒伏和5级中抗倒伏。白燕2号、白燕18号、花早2号抗倒伏综合表现良好,产量高,适宜在内蒙古乌兰察布地区及类似地区推广种植。

马铃薯全粉和小麦粉对莜面面团水分的影响

为了探索马铃薯全粉和小麦粉对莜面面团水分的影响,以马铃薯全粉和小麦粉及莜面为原料,运用低场核磁共振法(NMR)测试莜面面团中水分的分布及形态,通过改变马铃薯粉和小麦粉的添加比例探究马铃薯全粉和小麦粉对莜面面团中的紧密结合水、弱结合水和自由水的影响,以期为莜面面团在面制品中的深化研究和运用提供可靠数据。NMR对结果的解析表明,①随着马铃薯全粉添加量的增加,导致弱结合水向自由水转化。当莜面与马铃薯雪花粉的比例为6∶4时,自由水A22上升到最大值,为50.42%,弱结合水下降到最小值为42.02%。②随着小麦粉添加量的增加,致使弱结合水向紧密结合水转化,当莜面与中筋粉的比例6∶3时,紧密结合水所占比例最大,为14.25%;当莜面与高筋粉的比例6∶5时,紧密结合水所占比例最大,为20.38%。③随着小麦粉添加种类的变化,导致自由水向结合水转化。因此,马铃薯全粉、小麦粉、小麦不同种类的添加均能改变面团的水分状态与分布。

发芽对裸燕麦营养品质的影响

发芽是一种有效提升谷物营养特性的绿色加工方法,为了进一步改善裸燕麦的营养价值,研究了不同发芽时间处理对裸燕麦营养品质的影响。研究结果显示,发芽对蛋白质含量无影响,但能提升裸燕麦内源淀粉酶及脂肪酶活性,造成脂肪含量显著下降及淀粉颗粒形貌改变。游离氨基酸含量随发芽时间增加呈先下降后上升的趋势,且氨基酸组成中谷氨酸、丝氨酸显著降低,丙氨酸、甲硫氨酸、异亮氨酸显著增加。体外模拟消化结果显示,发芽能显著改变淀粉、蛋白质及脂肪的消化特性,相比于0 d,发芽1 d的裸燕麦还原糖释放量下降17.95 mg/g,蛋白质水解度提升14.23%,脂肪酸释放量下降29.73μmol/g。综合上述研究结果,发芽1 d的裸燕麦是一款具有低升糖、低脂肪消化和高蛋白利用的营养产品,本研究为裸燕麦提质增效开发与研究提供了新思路。

9个裸燕麦品种苗期耐低氮性评价

为探究裸燕麦在低氮条件下的生长和生理响应情况,评价不同品种的耐低氮能力,本研究以9个裸燕麦品种为试验材料,设置全氮(4 mmol/L,CK)和1/10 N(0.1 mmol/L,低氮)两个氮浓度,在苗期处理21 d后对裸燕麦的形态指标和生理指标进行测定。结果表明:在低氮条件下,相比对照组:(1)裸燕麦的根长、生物量均有不同程度下降,其中WDY5的地上部干重降幅最大,同时裸燕麦的株高除ZY8呈上升趋势外其他均呈下降趋势;(2)裸燕麦的硝态氮、硝酸还原酶、谷氨酰胺合成酶、谷氨酸脱氢酶活性、渗透调节物质的含量均呈下降趋势,谷氨酸合成酶活性、超氧阴离子、过氧化氢、丙二醛含量指标呈上升趋势,其中QY3的丙二醛含量升幅最小;(3)主成分分析将21个测定指标转换为5个主成分,累计方差贡献率为91.76%;并进行聚类分析,结果将9个裸燕麦品种划分为3个类群:耐低氮品种3个、中等耐低氮品种5个、低氮敏感型品种1个;计算耐低氮Z值对其耐低氮性进行综合评价,筛选出耐低氮品种为QY3,氮敏感品种为WDY5。

不同品种裸燕麦活性成分及抗氧化性研究

为研究裸燕麦活性成分组成及其抗氧化活性,以24个裸燕麦品种为研究对象,对比其多糖类(膳食纤维、β-葡聚糖和低聚糖)含量、脂肪酸组成、酚酸组分含量、总黄酮含量及抗氧化活性,分析抗氧化能力与多酚类物质含量的相关性。结果表明,大部分品种裸燕麦的多糖类物质含量差异显著(P<0.05);不饱和脂肪酸占总脂肪酸的比例为76.62%~80.96%,其中亚油酸占不饱和脂肪酸的比例最高(37.64%~47.12%),其次为油酸(28.33%~39.89%);总酚和总黄酮含量分别为865~1 367和234~502μg·g^(-1);阿魏酸、咖啡酸、芥子酸和对香豆酸是裸燕麦酚酸的主要组分,含量分别为521~881、82~152、55~138和43~121μg·g^(-1),分别占总酚含量的54.4%~64.5%、7.4%~14.4%、5.3%~12.0%和4.8%~11.2%;大部分品种裸燕麦的多酚类物质对1,1-二苯基-2-苦肼基自由基(DPPH·)和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(ABTS·+)的清除率,及铁离子还原能力(FRAP)存在显著差异(P<0.05),其中坝莜3号的多酚类提取物对DPPH·和ABTS·+的清除率和FRAP值显著高于其他品种(P<0.05),分别为46.8%、88.7%和927 mmol·g^(-1);ABTS·+清除率与总黄酮含量呈极显著正相关(P<0.01);FRAP与总酚、总黄酮和阿魏酸含量呈显著正相关(P<0.05)。本研究可为优质燕麦高抗氧化品种选育和杂交组配提供理论依据,也可为燕麦食品开发提供实践基础。

裸燕麦成熟胚组织培养体系的优化及创伤胚转化体系的初探

对8个裸燕麦品种的成熟胚进行诱导愈伤和分化培养,选用出愈率最高的品种裸燕麦1号,进一步对培养基进行优化。结果表明:在ML2诱导培养基中裸燕麦1号出愈率为87.33%,在DM1分化培养基中分化率较高。最佳培养体系为:使用ML2诱导培养基诱导愈伤,约15 d后进行继代培养,继代2次后转移至DM1分化培养基,待分化出叶片后转移至生根培养基。通过农杆菌介导法,使用带有绿色荧光蛋白GFP基因的pBI121质粒对裸燕麦1号创伤胚进行侵染,探究菌液浓度、选择剂浓度及移栽时间对转化率的影响。结果表明,裸燕麦创伤胚转化高效组合培养体系包括:农杆菌菌液OD600为0.8时进行侵染,卡那霉素选择剂的最适浓度为40 mg/L,创伤胚转化培养10 d后进行移栽。本试验以农杆菌侵染裸燕麦创伤胚建立的遗传转化体系具有可行性,为以后裸燕麦再生体系建立提供借鉴。

发芽对莜麦多酚及抗氧化活性生物可及性的影响

为了提高莜麦中多酚及抗氧化活性的生物可及性,采用体外模拟消化模型和结肠发酵模型,对比发芽和未发芽莜麦在不同消化阶段以及结肠发酵阶段总酚含量及抗氧化活性的变化。结果显示:体外模拟消化阶段,发芽莜麦中多酚生物可及性、DPPH自由基清除生物可及性、羟自由基清除生物可及性在小肠消化时最高,比未发芽莜麦分别高8.99%,47.75%,9.57%,还原力生物可及性在胃消化时最高,此时,发芽莜麦比未发芽莜麦高39.82%。结肠发酵阶段,不同处理莜麦消化残渣中多酚含量及抗氧化活性在发酵24~30 h时最高。在结肠发酵30 h时,未发芽莜麦消化残渣多酚生物可及性比发芽莜麦消化残渣的高8.83%,DPPH自由基清除力生物可及性比发芽莜麦消化残渣的高8.16%。羟自由基清除生物可及性比发芽莜麦消化残渣的高16.68%。但与胃肠消化阶段的生物可及性几乎相当。结论:发芽不仅能显著提高莜麦多酚及抗氧化活性在胃肠消化道中的生物可及性,也能使多酚等抗氧化组分在结肠发酵中保持较高的生物可及性,这为谷物多酚在人体消化道内的生物利用度的提高提供新的研究思路。

发酵对莜麦多酚及抗氧化活性生物可及性的影响

为了提高莜麦中多酚及抗氧化活性的生物可及性,采用体外模拟消化模型和结肠发酵模型,对比了发酵莜麦和未发酵莜麦在不同消化阶段以及结肠发酵阶段总酚含量及抗氧化活性的变化规律,并进一步对其生物可及性进行探究。结果显示:体外模拟消化阶段,除还原力外,不同处理莜麦中的多酚及自由基清除生物可及性的顺序依次为:小肠>胃>口腔;与未发酵莜麦相比,发酵莜麦消化后多酚生物可及性提高22.75%,DPPH自由基清除生物可及性提高48.30%,羟自由基清除生物可及性提高11.77%,还原力生物可及性提高59.20%。结肠发酵阶段,除羟自由基生物可及性外,发酵莜麦消化残渣多酚及抗氧化活性的生物可及性均高于未发酵莜麦消化残渣;与未发酵莜麦相比,发酵莜麦消化残渣多酚生物可及性高36.3%,DPPH自由基清除力生物可及性高16.9%,还原力生物可及性高23.1%。研究结果表明发酵能显著提高莜麦多酚及抗氧化活性在胃肠消化道中的生物可及性,并能提高多酚等抗氧化组分在结肠发酵中的生物可及性。

河北省张北地区土壤和莜麦重金属含量及健康风险研究

为探讨河北省张北地区土壤和莜麦中重金属元素含量及健康风险,选择17个适宜采样点进行表层土壤和莜麦籽实样品的采集,通过单因子污染指数法、综合污染指数法和富集系数分别对土壤质量和重金属元素从土壤向莜麦迁移能力进行研究。结果表明:研究区土壤和莜麦中重金属含量远低于国家标准,品质安全健康;区内重金属元素在土壤-莜麦系统中富集能力为Zn>Cu>Ni>Cd>As>Pb>Cr=Hg, Ni、Cu和Zn的富集系数远高于Cr、As、Cd、Hg、Pb, Cd迁移能力很弱,As、Pb几乎不发生迁移,Cr、Hg不发生迁移。

莜麦醋酿造之酒精发酵工艺优化研究

为了提高莜麦醋品质及原料出醋率,本文对莜麦醋酿造过程中酒精发酵工艺进行了优化研究。以莜麦为原料,以酿醋混合前发酵剂(糖化酶、生淀粉酶、酸性蛋白酶和酒精酵母等)为曲种,通过单因素实验和正交实验,考察了接种量、发酵时间、料液比和发酵温度对莜麦酒醪酒精度的影响。结果显示,酒精发酵最佳工艺条件为接种量0.4%、发酵时间4 d、料液比1∶4(g∶mL)、温度35 ℃,此时酒醪酒精度达到5.4%vol。

改性纳米纤维素对铜离子的吸附

用内蒙古自治区武川县废弃的莜麦秸秆制备纳米改性莜麦秸秆纤维素,分别从吸附剂投加量,吸附时间和溶液pH值对其铜离子吸附性能进行对比研究,HCl-NTA-NOSC投加量在0.1g左右时,吸附率最高,可以达到30%至35%,最佳吸附时间为60分钟、在溶液pH值5左右时吸附效果最好。

Simmered Slips of Naked Oats

IN 1968, I, a middle school graduate, went to live and work as a farmer in Dongru, a small mountain village in north China. Later, I became a shop assistant in the county town. I spent nine years of my life there—from age 17 to 26. The memory of those years has begun to fade; only some words are left here as a reminder of my youth. In May, 1971, the county’s settlement office began transferring the urban educated youth from the countryside into the county-town.

土壤水分胁迫对燕麦叶片渗透调节物质含量的影响

以旱棚内盆栽的‘内农大莜一号’燕麦品种为材料,测定了其不同水分胁迫下各生育期叶片的脯氨酸、可溶性糖含量和细胞膜相对透性,分析土壤含水量对燕麦叶片渗透调节物质的影响,以明确燕麦不同生育时期的抗旱特性。结果表明:(1)随着土壤相对含水率的下降,燕麦各生育期叶片脯氨酸含量、可溶性糖含量、细胞膜相对透性均呈上升趋势。(2)随着生育期的推进,燕麦叶片脯氨酸含量在30%和45%土壤含水量下呈持续上升趋势,而在含水量60%、75%、90%处理下则于生育前期上升,灌浆期略有下降;随着生育期的延续,可溶性糖的含量呈先升后降的抛物线型变化,且其最大值随水分胁迫强度增加而提前,含水量30%和45%处理的最大值均出现在拔节期,含水量60%和75%处理则分别出现在孕穗期和开花期;随着生育期的延续,各处理燕麦叶片的细胞膜相对透性均呈持续上升趋势。可见,水分胁迫能诱导燕麦叶片渗透调节物质的积累,且增幅随着胁迫强度的增加而上升,从而使燕麦表现出较强的抗旱性。