采用大田小区试验法,以清水为对照,设置 18.90、37.80 g/hm2和 56.70 g/hm2亚硒酸钠浓度处理,选择在小麦灌浆第 2 天和第 9 天进行叶面喷施,研究灌浆后不同喷施时间点、不同硒水平对植株及籽粒硒含量的影响.结果表明,小麦灌浆第 9 天喷施不同浓度的亚硒酸钠,喷后 7 天旗叶、叶鞘、穗轴、节和节间硒含量显著低于灌浆第 2 天喷施处理 7 天对应部位的硒含量,而高于灌浆第 2 天喷后 14 天的植株硒含量,成熟期均呈现灌浆第 9 天喷施植株硒含量显著高于灌浆第 2 天喷施植株对应部位硒含量.然而,无论在喷硒后 7 天还是成熟期,灌浆第 9 天喷施的籽粒硒含量均显著高于灌浆第 2 天喷施处理.因此,小麦灌浆第 9 天喷施亚硒酸钠更有利于提高籽粒硒含量.

In this study, water was used as control, and sodium selenite treatments were set with selenium concentrations of 25.5, 51.0 and 76.5 g/hm~2. Foliar spraying was conducted at the needle stage of peanut for the first time, and then for the second time after 7 days. The effects of different selenium concentrations and spraying times on the selenium content in peanut plants and seeds were studied. The results showed that at 7, 14 and 30 days after the first foliar spraying, the selenium content in different parts of peanut plant decreased with the extension of growth period. The closer was to the stem tip, the greater the decrease of selenium content in stem and leaves were. The selenium content in leaves, stems, shells, grains and roots at 7 days after the second foliar spraying were significantly higher than those at 7 and 14 days after the first foliar spraying. Therefore, continuous foliar spraying of selenium could maintain higher selenium content in stems and leaves, promote more selenium transfer to seeds and increase selenium content in seeds of peanut. These results could provide references for high efficiency production of selenium-rich peanut.

Flours obtained from 12 different wheat cultivars were employed as materials, the characteristics of protein, the farinographic and tensile properties of wheat flour were measured. Simultaneously, the quality of crusts from deep-fried and battered pork slices (CDBPS) containing wheat flour was explored. Subsequently, the correlations between properties of different wheat flour and quality of CDBPS were analyzed. Result indicated that, the contents of protein and its main fraction in wheat flour were significantly different among different test cultivars. The coefficient of variation of total protein and wet gluten content was 15.14% and 16.56%, respectively, while that of globulin reached 62.81%. The variation coefficients of formation time, dough stability time, weakening degree and farinogram quality number were much larger, and those of each index of extensograph properties was more than 20%. Significantly negative correlations were observed between oil content of CDBPS and total content of protein, gluten index, content of gliadin, water absorption, tensile curve area, tensile resistance, and extensibility (r=−0.739, −0.833, −0.833, −0.797, −0.736, −0.709, and −0.722, respectively, P<0.01). Both the hardness and gradient of CDBPS were positively correlated to the total content of protein and gliadin, water absorption, tensile curve area and tensile resistance (P<0.01). In addition, some correlations among color value of CDBPS and wet gluten, gluten index, gliadin content and tensile curve area were observed. This paper could provide some scientific basis for the selection of special-purpose flour for the batter of CDBPS.

The glutens obtained from ten different wheat cultivars were employed as materials, and the hydration properties (water and oil holding capacity), and surface properties (foaming ability and foaming stability, emulsifying capacity) of gluten were investigated. Subsequently, available sulfhydryl group, disulfide bond, and secondary structure of gluten were analyzed. The results indicated that the functional properties of gluten were different among cultivars. Both of the water-holding capacity and oil-holding capacity of gluten from high-strength wheat flour were significantly higher than those from low and medium-strength wheat flour (P<0.05). Gluten from Xinmai26 and Shiluan02-1 displayed the highest water holding capacity (356.58%) and oil holding capacity (392.5%), respectively. Gluten from low-strength wheat flour had higher foaming ability and surface hydrophobicity. YubaoNo.1 gluten had the highest foaming property with the value of 183.33%, and Zhengmai103 gluten had the strongest surface hydrophobicity (P<0.05). The contents of free sulfhydryl group and disulfide bond in gluten were also different among cultivars. The content of disulfide bond from high-strength wheat was higher while low-strength wheat had more free sulfhydryl group. Additionally, gluten from high-strength wheat contained the highest ratio of α-helix, while β-sheet and random coil occupied larger in gluten from low-strength wheat. These data would provide scientific basis for the deep-processing and its application in specific fields of gluten protein.

以8个品种甘薯淀粉为研究对象,研究了甘薯淀粉的颗粒形态、粒径大小和结晶特性等结构特性,糊化特性、凝胶质构、溶解度、膨胀度和冻融稳定性等功能特性,并分析了甘薯淀粉结构与功能特性间的相关性.结果表明,不同品种甘薯淀粉的直链淀粉含量不同,其颗粒形态在不同品种间没有明显差异,均具有典型的A型衍射图谱;淀粉粒径大小和糊化参数在不同品种间差异明显.甘薯淀粉的溶解度和膨胀度与温度有关,均随温度的上升而增大.相关性分析表明,直链淀粉含量与回生值、硬度、胶着性、咀嚼性、析水率均呈显著正相关(r =0.807,0.721,0.722,0.734,0.803,P＜0.05),与凝胶回复性呈显著负相关(r =-0.832,P＜0.05)6平均粒径与内聚性、膨胀度呈显著负相关(r =-0.762,-0.775,P＜ 0.05).此外,甘薯淀粉糊的回生值与凝胶硬度、胶着性和咀嚼性均呈显著正相关(P＜ 0.05),而与内聚性呈显著负相关(P ＜0.05).本研究结果可为甘薯淀粉的精深加工和具体应用领域的甘薯淀粉选择提供一定的科学依据.

以猪后腿肉为主要原料,以感官评价为主要指标,对微波五香粉猪肉粒的配方进行了研究,并确定了成品的理化参数.单因素试验和L9(34)正交试验结果表明:猪肉粒中五香粉、食盐、白砂糖、酱油的质量分数分别为0.9％、2.5％、4.0％、1.3％时为微波五香粉猪肉粒的最佳配方.在此条件下制作的五香猪肉粒色泽光亮,风味独特,口感良好.