甘薯珠心细胞衰退过程的超微结构研究

阐述了甘薯珠心细胞衰退过程中的超微结构变化。发育成熟的珠心细胞，随着胚囊的发育和扩展以不同的方式衰退。在细胞质原位自溶方式，细胞质中的核糖核蛋白体密度迅速下降；细胞中可见许多被溶解的细胞组分的碎片；细胞核的染色质团块逐渐减少，核膜消失。最后在细胞中仅剩下细胞核和淀粉粒残体。在内质网对细胞质的吞噬和分隔方式中，同心环状和平行叠置的粗糙内质网大量增生，同时槽库膨大，并对细胞质组分进行分隔和吞噬；内质网膜膨大、断裂、分解，核糖体仍然存在，原生质体对电子染料的亲和性增强；接着质膜、液泡膜消失，原生质变为电子致密的物质。     

改编的好作品难得的好教材--叶露生钢琴曲《蓝花花的故事》探微

叶露生改编的钢琴曲<蓝花花的故事>成功地利用了原始民歌音调,采用变奏形式,运用钢琴语言,塑造了以蓝花花为主人公的多个形象,情感丰富,爱憎分明,是一部改编的好作品,难得的好教材.     

Some citrus chitinases also possess chitosanase activities

Several acidic chitinase and chitosanase isoforms were found in 4-week-old nonembryogenic sweet orange (Valencia [Citrus sinensis (L.) Osbeck]) callus tissue. Two isoforms (designated A1-CF1 and A1-CF2) were purified to homogeneity using HPLC size exclusion, anion exchange, and chromatofocusing techniques. Both hydrolase isoforms exhibited activity with either colloidal chitin or solubilized shrimp shell chitosan. Specific activities for the purified isoforms could not be calculated because of the lack of protein and contamination of ampholytes. However, the specific activities for chitinase and chitosanase after anion exchange were respectively 404 nmol GlcNAc per min per mg protein and 2,475 nmol GlcN per min per mg protein. The M_r for both enzymes was 30,500. The homogeneous proteins cross-reacted in western blots with antiserum against a basic class I potato leaf chitinase.     

不同播期对甜玉米籽粒N,P,K及可溶性糖的积累的影响研究

本试验对三个甜玉米品种进行不同播期的播种试验,分析其籽粒产量,N,P,K和有机物质的养分积累.试验结果表明：三种甜玉米播期在3月份和9月份,养分积累的各项指标比较理想.     

紫色甘薯多糖对荷瘤小鼠抗肿瘤活性的影响

以荷瘤S180小鼠为实验对象, 研究了紫色甘薯多糖对S180荷瘤小鼠肿瘤的体内抑制、免疫器官的影响. 结果表明: 紫色甘薯多糖对S180荷瘤小鼠的抑瘤率可达40%左右(P<0 01); 低剂量的紫色甘薯多糖与5 氟尿嘧啶(5 FU)配伍使用, 能提高荷瘤小鼠抑瘤率, 对5 FU所致的荷瘤小鼠胸腺、脾脏质量萎缩有明显的保护作用, 对白细胞的减少有一定的拮抗作用.     

提高甘薯淀粉出粉率的研究

6个品种甘薯的淀粉含量被测定，淀粉含量较高的为868号、大地1号、辽师1号；从磨碎程度、沉淀时间、二次过滤3个因素对提高出粉率进行了研究，结果表明，在本实验条件下磨碎时间15min，沉淀时间10h可获得较高的出粉率．经二次过滤可以挽回淀粉损失平均为12．0％。     

桂花资源的开发与应用现状及发展趋势

桂花虽在中国品种甚多,但许多品种还深藏在深山旷野,流散在民间等待开发。名花不等于名牌,拥 有资源只是有了创名牌的基础。必须充分利用资源优势、品种优势,尽快培育新优品种,通过不断优化升级, 创出优秀的桂花品牌商品进入市场,才真正有竞争能力,使名花转化为名牌,确保桂花产业的可持续发展。     

红薯糯米酒发酵与贮存阶段品质分析

研究了红薯糯米酒发酵过程中可溶性固形物、pH值及酒精度变化,以及不同条件下各贮存阶段红薯糯米酒各成分变化及抗氧化活性。研究结果表明:发酵第3天为红薯糯米酒发酵关键时期;不同贮存条件下可溶性固形物、总酯、总酚含量变化不大,而酒精度、黄酮、维生素C含量随温度及果胶酶添加量的变化有明显差异,其中在贮存温度4℃,果胶酶添加量2%条件下,能保存红薯糯米酒品质和提高风味,降低杂醇油生成。抗氧化活性测定表明,随果胶酶添加量增加,贮存酿液抗氧化能力和总还原能力明显提高。     

甜高粱杂交种研究

通过对甜高粱杂交种的研究认为:甜格雷兹和辽甜在珠三角地区生长旺盛,优势强;其中甜格雷兹生物产量高,适宜于作饲料;辽甜含糖量高,可作为能源作物;育种除注意双亲互补,更应重视株高、节数、茎鲜重、叶面积等性状的选育,方能提高糖的含量。     

Natural sweet macromolecules: how sweet proteins work

A few proteins, discovered mainly in tropical fruits, have a distinct sweet taste. These proteins have played an important role towards a molecular understanding of the mechanisms of taste. Owing to the huge difference in size, between most sweeteners and sweet proteins, it was believed that they must interact with a different receptor from that of small molecular weight sweeteners. Recent modelling studies have shown that the single sweet taste receptor has multiple active sites and that the mechanism of interaction of sweet proteins is intrinsically different from that of small sweeteners. Small molecular weight sweeteners occupy small receptor cavities inside two subdomains of the receptor, whereas sweet proteins can interact with the sweet receptor according to a mechanism called the ‘wedge model’ in which they bind to a large external cavity. This review describes these mechanisms and outlines a history of sweet proteins. Received 11 February 2006; received after revision 31 March 2006; accepted 11 May 2006