结球白菜在个体发育中苗端淀粉粒积累的变化

本文描述了结球白菜苗瑞细胞中淀粉粒的含量在个体发育过程中的变化规律,结果是: 结球白菜苗端在分化和形成叶原基的过程中,淀粉粒主要积累于肋状分生组织细胞中,且随苗端产生叶原基活动的加强而增多;随营养苗端向生殖苗端的转化,其淀粉粒的含量明显减少,转化完成后的生殖苗端细胞中,极少见到淀粉粒。由此可见,淀粉物质的积累和变化与叶原基的分化形成及白菜包心结球有着密切的关系。     

花生子叶中淀粉粒、蛋白体和脂质体的形态结构

验证了花生蛋白体以蛋白质——脂肪复合体的形式存在。     

Starch grain evidence reveals early pottery function cooking plant foods in North China

Early pottery sherds excavated in northern China date back to more than 11,000 cal a BP, and are presumed to have been used as cooking vessels. There has been, however, no direct evidence to demonstrate this function. Here we report ancient starch grains recovered from carbonized residues adhering to the bases of flat- bottomed vessels excavated from the Zhuannian site dating more than 10,000 cal a BP in the North China Plain. This evidence demonstrates that early pottery was being used to cook cereal grains, particularly millets, and acorns. Because millets were in the process of domestication at thistime, we propose that pottery invention in northern China may have been related to early farming activities.     

亚种间杂交水稻不同充实度籽粒胚乳细胞和淀粉粒的扫描电镜观察

本文对不同充实度籽粒胚乳细胞和淀粉粒进行了电镜观察。结果表明：饱满粒横断面上胚乳细胞呈辐射状排列，淀粉粒为规则的多面体形状；半饱粒横断面上胚乳细胞辐射排列不明显，两侧细胞数目少且充实不好；秕粒断裂后看不到完整的胚乳细胞，淀粉粒形状不规则，棱角不分明。     

拟南芥叶柄细胞脱分化与叶绿体超微结构变化

对培养的拟南芥叶柄细胞的超微结构进行观察,培养0～2.0 d,叶绿体内淀粉粒的数量和体积逐渐增加;培养2.0～3.0 d,叶绿体淀粉粒的数量和体积逐渐减少,细胞中细胞质大量增加,开始形成愈伤组织.以叶绿体及其淀粉粒的变化为依据,将培养的拟南芥叶柄细胞经过脱分化形成愈伤组织的过程划分为前期(培养0～1.5 d)、中期(培养1.5～2.0 d)和后期(培养3.0 d左右)3个阶段;以叶绿体超微结构的变化来界定植物细胞脱分化的过程,为进一步揭示植物细胞脱分化机制提供了依据.     

荸荠匍匐茎的发育和球茎的膨大研究

荸荠球茎的膨大是匍匐茎茎端5—6节的基本组织经细胞有丝分裂,增加细胞数目,然后由细胞体积的扩大来实现的。球茎中的淀粉由单粒和复合两种淀粉粒组成。匍匐茎无居间分生组织,它的伸长依靠顶端分生组织细胞的横向分裂和细胞的轴向延伸。本文描述了主茎、匍匐茎、鳞片叶的结构。     

内源淀粉特性比较研究

本文比较了不同内源淀粉粒大小、组成、结构特征的差异,分析了造成差异的生理及组成的分子基础,其结论为直链淀粉脂类复合物及蛋白质含量低,分子间氢键和共价键形成容易,淀粉粒大,溶胀能力强和支键淀粉含量高的淀粉,其淀粉糊胶粘度高溶液稳定性和增稠能力强,是以粘性和增稠力为目的的淀粉原料理想的组成和结构模式。     

Plant microremains provide direct evidence for the functions of stone knives from the Lajia site,northwestern China

A large number of stone knives have been recovered from Neolithic archaeological sites in East Asia. However, direct evidence regarding the functions of the stone knives has been scarce, and hence, their functions have remained controversial. In this study, we recovered and analysed ancient starch grains and phytoliths from residues adhering to stone knives excavated from the Lajia site, Qinghai Province, northwest China, thus providing direct evidence for the functions of the knives. Our anal- yses were based on the following： （1） an assemblage of 278 identifiable starch grains, representing grains from the stems of foxtail millet （Setaria italica） and broomcorn millet （Panicum miliaceum） （65.1% of the total） and the stems of Hordeum and Triticum species （3.6 % of the total）, and （2） an assemblage of 361 identifiable phytoliths, the majority of which were from the stems and leaves of plants such as Panicoideae and related taxa （96 % of the total）. Our study demonstrates that one of the functions of the stone knives was the harvesting crops. In addition, a few starch grains from food legumes and roots （3.4 % of the total） indicate that the stone knives were also likely used to process, peel and cut some foods.