高静水压处理水稻诱导稳定遗传变异系的DNA分析

 用高压手段诱变水稻品种“毕粳38”,产生了两个稳定的可遗传的变异：变异1,植株分蘖减少,成熟期较原种提早20 d;变异2,植株变高,分蘖增加,籽粒变长,类似于籼稻。对原种及两个变异进行了ISSR及RAPD分析,结果显示原种及两个变异在ISSR和RAPD的检测中多态性明显,分别为28.57%和45.98%。变异2的变异大于变异1;ISSR检测中原种与变异1的平均绝对距离系数为0.030 3,与变异2的平均绝对距离系数为0.261 3。RAPD检测中原种与变异1的平均绝对距离系数0.084 5,与变异2的平均绝对距离系数为0.416 7。研究结果表明：高静水压可以对高等植物的种子进行诱变,产生在表型上及DNA分子水平上均可稳定遗传的变异。研究结果首次从DNA分子水平上证明高静水压处理可以产生变异。继各种化学制剂、各种射线诱变等方法之后,高压不失为一种行之有效的新诱变方法。     

Structural and electronic properties of carbon nanotubes under hydrostatic pressures

We studied the structural and electronic properties of carbon nanotubes under hydrostatic pressures based on molecular dynamics simulations and first principles band structure calculations. It is found that carbon nanotubes experience a hard-to-soft transition as external pressure increases. The bulk modulus of soft phase is two orders of magnitude smaller than that of hard phase. The band structure calculations show that band gap of (10, 0) nanotube increases with the increase of pressure at low pressures. Above a critical pressure (5.70GPa), band gap of (10, 0) nanotube drops rapidly and becomes zero at 6.62GPa. Moreover, the calculated charge density shows that a large pressure can induce an {sp}²-to-{sp}³ bonding transition, which is confirmed by recent experiments on deformed carbon nanotubes.     

X‐ray reflectivity measurements of liquid/solid interfaces under high hydrostatic pressure conditions

A high‐pressure cell for in situ X‐ray reflectivity measurements of liquid/solid interfaces at hydrostatic pressures up to 500 MPa (5 kbar), a pressure regime that is particularly important for the study of protein unfolding, is presented. The original set‐up of this hydrostatic high‐pressure cell is discussed and its unique properties are demonstrated by the investigation of pressure‐induced adsorption of the protein lysozyme onto hydrophobic silicon wafers. The presented results emphasize the enormous potential of X‐ray reflectivity studies under high hydrostatic pressure conditions for the in situ investigation of adsorption phenomena in biological systems.     

超高压和热杀菌对草莓浊汁及清汁品质的影响

研究超高压(常温下,550MPa,处理5min)、热处理(中心温度90℃,处理1min)及高温短时杀菌(110℃,处理8.6s)对草莓浊汁和清汁品质的影响。结果表明:(1)经超高压处理后,草莓浊汁的黏度、果胶含量和浊度无显著变化,悬浮稳定性显著增加;而热处理和高温短时杀菌处理后,浊汁的黏度和果胶含量显著减小,浊度增大,悬浮稳定性降低,但高温短时杀菌组好于热处理组;(2)草莓浊汁和清汁经超高压处理后Vc分别损失11.09%和13.59%,而热烫结合超高压处理后分别损失7.75%和10.73%;热处理和高温短时杀菌组浊汁和清汁中Vc的损失率高于超高压组,分别为28.86%~38.89%和20.38%~29.02%;(3)超高压处理对草莓浊汁和清汁的单体花色苷、聚合色度及总酚含量、DPPH和FRAP抗氧化活性没有显著影响;热处理和高温短时杀菌处理后草莓浊汁中的花色苷总量分别损失了3.89%~4.63%和7.46%~8.02%,而清汁中分别损失了5.97%~6.02%和8.09%~9.20%;聚合色度和聚合色度百分比增加,总酚含量无显著变化,抗氧化活性显著降低;(4)超高压处理对草莓浊汁和清汁的亮度L*、红值a*、黄值b*、彩度C*及色调角hab均没有显著影响;而热处理和高温短时杀菌处理使L*值和a*值均显著减小。     

不圆度对圆环和圆管静水压力下临界荷载的影响

采用最小二乘法求解曲率半径对称波动变化的非理想圆环在均匀静水压力作用下的平面内稳定性问题,分别求得了反对称屈曲和对称屈曲的临界荷载系数。当不圆度参数β=0．4时,反对称屈曲的临界荷载系数降低67．71％。用最小相对误差拟合法得到了精度较高的临界荷载系数拟合公式,其最大相对误差仅为土0．76％。采用平面应变假设,推广得到...     

The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings

High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300?MPa pressure for 5?min at 25°C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose and phenolic compounds concentrations. As a result of the study, it was observed that there are remarkable changes in terms of biochemical properties especially for seedlings, whose seeds were pressurized at 200 and 300?MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.     

Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing

ABSTRACT

Freshly squeezed commercially available beetroot juice, a popular beverage in Poland, is a good source of betalains, but as a root vegetable can contain undesirable microflora from the soil. The objective of this study was to investigate the effect of new preservation technique, high hydrostatic pressure, on the beetroot juice quality. Samples of beetroot juice were treated with pressure 300, 400 and 500?MPa/20°C/up to 10 min. Reduction in the total count of spoilage microorganisms reached 3.8, 4.1 and 4.5 log cfu/mL, depending on the pressure. After this treatment beetroot juice showed a 11.3–12.2% decrease in betacyanins content and 7.7–8.9% in betaxanthins content. A significant reduction of the number of spoilage microorganisms with a slight degradation of pigments indicates the possibility of industrial application of high pressure to the preservation of beetroot juice.     

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation

Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.     

高静水压对水稻种子萌发及同工酶的影响

 利用不同静水压力和不同保压时间处理了籼稻粤香占种子，研究发现，随着压力的增加和保压时间的延长，水稻发芽率和成苗率明显下降，高压处理后的水稻在苗期的生长受到明显抑制，大约生长30 d株高才赶上对照；聚丙烯酰胺凝胶电泳显示高静水压力抑制了种子幼苗的酯酶（Esterase）同工酶的表达，但对其它几种同工酶如过氧化物酶（Peroxidase）、超氧化物歧化酶（Superoxider Dismutase）和苹果酸酶（Malic Enyme）等影响较小。利用同一压力和保压时间处理，不同类型的水稻（Oryza sativa L.）品种种子，其中包括籼稻（粤香占和南京11）、粳稻（秋光和台中65）和中间类型Bulu稻（Bulu Gendjah 和Bulu Rusa），结果发现所有类型水稻种子的发芽率和成苗率都显著降低，但因水稻类型的不同其影响程度也不同，籼型水稻南京11和粤香占的耐压性最弱，粳型水稻秋光和台中65最强，中间型Bulu水稻Bulu Gendjah和 Bulu Rusa居中。上述结果表明，静水高压能够显著降低水稻的种子的发芽率和成苗率，抑制幼苗前期的生长和酯酶同工酶的表达。     

静水压力对蒽和多环芳烃二元混合物三维荧光光谱的影响

利用荧光分光光度计对处于常温、压力范围为0.1~60 MPa、浓度为10~(-6)mol·L~(-1)的蒽的三维荧光光谱及浓度比为1∶1的蒽-芴、蒽-萘、蒽-菲、蒽-苊、蒽-荧蒽的三维荧光光谱进行了测定,并通过分析不同压力下蒽的荧光峰位置和峰强度的变化来探讨压力对荧光光谱的影响。结果显示,随着压力升高,蒽的荧光峰并未发生漂移,但是荧光强度发生了显著变化。峰位置为250/382 nm的荧光峰在60 MPa时荧光强度达到最大值,相较于常压下,荧光强度增加了13.6%。其他多环芳烃的加入会改变蒽的高压荧光特性,当蒽中加入了萘,峰位置为250/382 nm的荧光峰强度在10 MPa时达到最大值,相较于常压下,荧光强度增加了9.35%。