Do you know any old wives'tales?You probably heard them from your mom.And she heard them from her mom.Many of these tales aren't true,but we talk about them anyway.For example,don't go outside with wet hai...Do you know any old wives'tales?You probably heard them from your mom.And she heard them from her mom.Many of these tales aren't true,but we talk about them anyway.For example,don't go outside with wet hair,or you'll catch a cold.If you drop food and pick it up in under five seconds,it is safe to eat.You should eat a lot when you have a cold,but only eat a little when you have a fever.And eating bread crusts makes your hair curly.展开更多
Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a prom...Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.展开更多
This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant...This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.展开更多
Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to ...Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.展开更多
Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration ...Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.展开更多
The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory ...The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.展开更多
Plant somatic hybridization has progressed steadily over the past 35 years. Many hybrid plants have been generated from fusion combinations of different phylogenetic species, some of which have been utilized in crop b...Plant somatic hybridization has progressed steadily over the past 35 years. Many hybrid plants have been generated from fusion combinations of different phylogenetic species, some of which have been utilized in crop breeding programs. Among them, asymmetric hybrid, which usually contains a fraction of alien genome, has received more attention because of its importance in crop improvement. However, few studies have dealt with the heredity of the genome of somatic hybrid for a long time, which has limited the progress of this approach. Over recent ten years, along with the development of an effective cytogenetical tool ＂in situ hybridization （ISH）＂, asymmetric fusion of common wheat （Triticum aestivum L.） with different grasses or cereals has been greatly developed. Genetics, genomes, functional genes and agricultt, ral traits of wheat asymmetric hybrids have been subject to systematic investigations using gene cloning, genomic in situ hybridization （GISH） and molecular makers. The future goal is to fully elucidate the functional relationships among improved agronomic traits, the genes and underlying molecular mechanisms, and the genome dynamics of somatic introgression lines. This will accelerate the development of elite germplasms via somatic hybridization and the application of these materials in the molecular improvement of crop plants.展开更多
In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Ar...In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.展开更多
Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the f...Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the following story...it may change your views aboutlife:展开更多
[Objectives]The aim of this paper was to reveal the changes of large livestock industry and their influence on animal husbandry economy in Guyuan City of Ningxia.[Methods]The linear trend method was employed to quanti...[Objectives]The aim of this paper was to reveal the changes of large livestock industry and their influence on animal husbandry economy in Guyuan City of Ningxia.[Methods]The linear trend method was employed to quantify the change trends of the indicators for large livestock industry,and the ridge regression model was conducted to analyze their impacts on the gross output value of animal husbandry(GOVAH).[Results]The numbers of sold and slaughtered cattle and sheep in Guyuan presented a significant upward trend,while the number for hog had a significant downward trend,during 2000-2019.The GOVAH in Guyuan and its 5 counties had increased by 2-3 times in recent 20 years,which was mainly driven by large-scale livestock breeding.The cattle and sheep breeding sectors had positive effects on GOVAH,while the hog breeding sector had negative effect.[Conclusions]This study provides a reference for the structural adjustment and large-scale development of animal husbandry.展开更多
双关语(pun),或称文字游戏,既可服务于严肃的文学主题,又可用于像广告语言这样轻松活泼的功能语言中。在广告里,双关语能逗乐读者,激发他们对产品的想象,进而记住该产品。这也就达到了广告撰写者吸引读者注意力的目的。 广告英语中运用...双关语(pun),或称文字游戏,既可服务于严肃的文学主题,又可用于像广告语言这样轻松活泼的功能语言中。在广告里,双关语能逗乐读者,激发他们对产品的想象,进而记住该产品。这也就达到了广告撰写者吸引读者注意力的目的。 广告英语中运用双关语有几种基本手法,概括起来不外乎成语的妙用,歧义词的妙用,商标名的妙用以及同音异义词的妙用。 一、所谓成语的妙用,就是某一词条既是某一成语的一部分,又是一个具有其本身意义的词汇。翻译时要注意区分。请看下例: 1. You’ll go nuts for the nuts you get in Nux. It fills you up and gives you lota of go。展开更多
Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluate...Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.展开更多
Understanding the effects of wheat dwarfing genes on the coleoptile length and plant height is crucial for the proper utilization of dwarfing genes in the improvement of wheat yield. Molecular marker analysis combined...Understanding the effects of wheat dwarfing genes on the coleoptile length and plant height is crucial for the proper utilization of dwarfing genes in the improvement of wheat yield. Molecular marker analysis combined with pedigree information were used to classify wheat cultivars widely planted in major wheat growing regions in China into different categories based on the dwarfing genes they carried. The effects of the dwarfing genes with different sensitivity to gibberellins （GA3） on the coleoptile length and plant height were analyzed. Screening of 129 cultivars by molecular marker analysis revealed that 58 genotypes of wheat contained the dwarfing gene Rht-B1b, 24 genotypes of wheat contained Rht-D1b gene and 73 genotypes of wheat possessed Rht8 gene. In addition, among these 129 cultivars, 35 genotypes of wheat cultivars contained both Rht-B1b and Rht8 genes and 16 genotypes of wheat cultivars contained both Rht-D1b and Rht8 genes. Wheat cultivars with the dwarfing genes Rht-B1b or Rht-D1b were insensitive to GA3, while the cultivars with the dwarfing gene Rht8 were sensitive to GA3. Most of the wheat genotypes containing combination of Rht8 gene with either Rht-B1b or Rht-D1b gene were insensitive to GA3. The plant height was reduced by 24.6, 30.4, 28.2, and 32.2%, respectively, for the wheat cultivars containing Rht-B1b, Rht-D1b, Rht-B1b ＋ Rht8, and Rht-D1b ＋ Rht8 genes. The plant height was reduced by 14.3% for the wheat cultivar containing GA3-sensitive gene Rht8. The coleoptile length was shortened by 25.4, 31.3, 28.4 and 31.3%, respectively, in the wheat cultivars containing Rht-B1b, Rht-D1b, Rht-B1b ＋Rht8 and Rht-D1b ＋ Rht8 genes, while the coleoptile length was shortened only by 6.2% for the wheat cultivar containing Rht8 gene. We conclude that GA3-insensitive dwarfing genes （Rht-B1b and Rht-D1b） are not suitable for the wheat improvement in dryland because these two genes have effect on reducing both plant height and coleoptile length. In contrast, GA3- sensitive dwarfing gene （Rht8） is a relatively ideal candidate for the wheat improvement since it significantly reduces the plant height of wheat, but has less effect on the coleoptile length.展开更多
文摘Do you know any old wives'tales?You probably heard them from your mom.And she heard them from her mom.Many of these tales aren't true,but we talk about them anyway.For example,don't go outside with wet hair,or you'll catch a cold.If you drop food and pick it up in under five seconds,it is safe to eat.You should eat a lot when you have a cold,but only eat a little when you have a fever.And eating bread crusts makes your hair curly.
基金financially supported by Natural Science Foundations of Hebei Province(C2022208003)Youth Top Talent Plan in Hebei Province。
文摘Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.
基金supported by the Hainan Province Science and Technology Special Fund(ZDYF2022XDNY233)the Fundamental Research Funds for the Central Universities(KJYQ2025018)+3 种基金National key research and development plan project(2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST(2022QNRC001)Key Technology Research and Development Program of Shandong and Jiangsu Province(2024TZXD070,BE2023370)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions。
文摘This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.
基金supported by National Natural Science Foundation of China(32330081)。
文摘Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.
基金support from the Grain,Oil,and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province(GO202206)the Cultivation Program for Young Backbone Teachers at Henan University of Technology+3 种基金the Key R&D Projects in Henan Province(231111113300)Double First-Class Discipline Construction Program of Henan University of Technology(0517-24410014)National Key Research and Development Program of China(2023YFF1104600)Joint Research Fund for science and technology R&D Projects of Henan Province(225200810066).
文摘Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.
基金support of the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+3 种基金the Earmarked Fund for CARS-14the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.
基金supported by the National Basic Research 973 Program of China (No. 2009CB118300 and 2006CB100100)the Major Program of the Natural Science Foundation of China (No. 30530480)+2 种基金the Major Science Foundation of Shandong Province (No. Q2006D02)the National Natural Science Foundation of China (No. 30871320 and 30370857)the National 863 High Tech-nology Research and Development Project (No. 2006AA100102)
文摘Plant somatic hybridization has progressed steadily over the past 35 years. Many hybrid plants have been generated from fusion combinations of different phylogenetic species, some of which have been utilized in crop breeding programs. Among them, asymmetric hybrid, which usually contains a fraction of alien genome, has received more attention because of its importance in crop improvement. However, few studies have dealt with the heredity of the genome of somatic hybrid for a long time, which has limited the progress of this approach. Over recent ten years, along with the development of an effective cytogenetical tool ＂in situ hybridization （ISH）＂, asymmetric fusion of common wheat （Triticum aestivum L.） with different grasses or cereals has been greatly developed. Genetics, genomes, functional genes and agricultt, ral traits of wheat asymmetric hybrids have been subject to systematic investigations using gene cloning, genomic in situ hybridization （GISH） and molecular makers. The future goal is to fully elucidate the functional relationships among improved agronomic traits, the genes and underlying molecular mechanisms, and the genome dynamics of somatic introgression lines. This will accelerate the development of elite germplasms via somatic hybridization and the application of these materials in the molecular improvement of crop plants.
基金Supported by Earmarked Fund for Modern Agro-industry Technology Research System(CARS-03)Special Fund for Seed Industry Construction from Taishan Scholar FoundationNational Science and Technology Major Project for Genetic Improvement of Crop Quality~~
文摘In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.
文摘Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the following story...it may change your views aboutlife:
基金Ningxia Key Research and Development Program(Special Talents)(2020BEB04028)(2019BEB04040).
文摘[Objectives]The aim of this paper was to reveal the changes of large livestock industry and their influence on animal husbandry economy in Guyuan City of Ningxia.[Methods]The linear trend method was employed to quantify the change trends of the indicators for large livestock industry,and the ridge regression model was conducted to analyze their impacts on the gross output value of animal husbandry(GOVAH).[Results]The numbers of sold and slaughtered cattle and sheep in Guyuan presented a significant upward trend,while the number for hog had a significant downward trend,during 2000-2019.The GOVAH in Guyuan and its 5 counties had increased by 2-3 times in recent 20 years,which was mainly driven by large-scale livestock breeding.The cattle and sheep breeding sectors had positive effects on GOVAH,while the hog breeding sector had negative effect.[Conclusions]This study provides a reference for the structural adjustment and large-scale development of animal husbandry.
文摘双关语(pun),或称文字游戏,既可服务于严肃的文学主题,又可用于像广告语言这样轻松活泼的功能语言中。在广告里,双关语能逗乐读者,激发他们对产品的想象,进而记住该产品。这也就达到了广告撰写者吸引读者注意力的目的。 广告英语中运用双关语有几种基本手法,概括起来不外乎成语的妙用,歧义词的妙用,商标名的妙用以及同音异义词的妙用。 一、所谓成语的妙用,就是某一词条既是某一成语的一部分,又是一个具有其本身意义的词汇。翻译时要注意区分。请看下例: 1. You’ll go nuts for the nuts you get in Nux. It fills you up and gives you lota of go。
基金financed by the National Key R&D program of China (2016YFE0133600 and 2017YFD0400401)the Collaborative Innovation Task of CAAS (CAASXTCX2016005)the Public Welfare Industry (Agriculture) Research Project,Ministry of Agriculture of China (201503001-2)
文摘Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.
基金supported by the National High-Tech R&D Program of China (863 Program, 2006AA100201,2006AA100223)the National Basic Research Programof China (973 Program, 2006CB708208)+1 种基金the 111 Pro-gram of Introducing Talents of Discipline to Universi-ties of China (111-2-16)the ACIAR Program of Australia (CIM/2005/111)
文摘Understanding the effects of wheat dwarfing genes on the coleoptile length and plant height is crucial for the proper utilization of dwarfing genes in the improvement of wheat yield. Molecular marker analysis combined with pedigree information were used to classify wheat cultivars widely planted in major wheat growing regions in China into different categories based on the dwarfing genes they carried. The effects of the dwarfing genes with different sensitivity to gibberellins （GA3） on the coleoptile length and plant height were analyzed. Screening of 129 cultivars by molecular marker analysis revealed that 58 genotypes of wheat contained the dwarfing gene Rht-B1b, 24 genotypes of wheat contained Rht-D1b gene and 73 genotypes of wheat possessed Rht8 gene. In addition, among these 129 cultivars, 35 genotypes of wheat cultivars contained both Rht-B1b and Rht8 genes and 16 genotypes of wheat cultivars contained both Rht-D1b and Rht8 genes. Wheat cultivars with the dwarfing genes Rht-B1b or Rht-D1b were insensitive to GA3, while the cultivars with the dwarfing gene Rht8 were sensitive to GA3. Most of the wheat genotypes containing combination of Rht8 gene with either Rht-B1b or Rht-D1b gene were insensitive to GA3. The plant height was reduced by 24.6, 30.4, 28.2, and 32.2%, respectively, for the wheat cultivars containing Rht-B1b, Rht-D1b, Rht-B1b ＋ Rht8, and Rht-D1b ＋ Rht8 genes. The plant height was reduced by 14.3% for the wheat cultivar containing GA3-sensitive gene Rht8. The coleoptile length was shortened by 25.4, 31.3, 28.4 and 31.3%, respectively, in the wheat cultivars containing Rht-B1b, Rht-D1b, Rht-B1b ＋Rht8 and Rht-D1b ＋ Rht8 genes, while the coleoptile length was shortened only by 6.2% for the wheat cultivar containing Rht8 gene. We conclude that GA3-insensitive dwarfing genes （Rht-B1b and Rht-D1b） are not suitable for the wheat improvement in dryland because these two genes have effect on reducing both plant height and coleoptile length. In contrast, GA3- sensitive dwarfing gene （Rht8） is a relatively ideal candidate for the wheat improvement since it significantly reduces the plant height of wheat, but has less effect on the coleoptile length.
