硫影响了多层次的粉结构,并对受到阴影压力的小麦饼干质有所贡献
Hongkun Yang1, Jian Hu2, Ting Wei1
1State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu 611130, Sichuan, China.
International journal of biological macromolecules
|November 15, 2024
概括
元素硫通过增加粉素和粉含量,在阴影压力下改善小麦粉结构和饼干质量. 这项研究有助于制定更好的小麦作物的策略,以应对全球变暗.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物生理学 植物生理学
背景情况:
- 粉的宏分子结构决定了食物的特性.
- 硫对小麦粉和在阴影下饼干质量的影响尚不清楚.
研究的目的:
- 调查硫如何影响小麦粉结构和饼干质量在前或后修复阴影下.
- 确定粉特性对饼干制作质量的贡献.
主要方法:
- 小麦植物经过阴影和没有元素硫补充.
- 分析了粉的多尺度结构 (颗粒大小,分子量,链长,结晶性) 和饼干特性 (粘度,扩散比,硬度).
- 一个随机森林模型被用来确定影响饼干质量的关键因素.
主要成果:
- 阴影压力降低了粉含量,改变了颗粒大小,缩小了分子重量分布,降低了饼干质量 (粘度,扩散比率).
- 在阴影下的硫补充剂增加了氨基菌素,短链氨基菌素,总粉和颗粒直径,改善粘度和降低饼干硬度.
- 粉颗粒表面积和氨酸B3链是饼干扩散率的关键因素;总粉,氨酸和低谷粘度决定了饼干硬度.
结论:
- 元素硫可以减轻阴影压力对小麦粉结构和饼干质量的负面影响.
- 了解粉属性关系对于开发适应全球变暗条件的抗气候小麦品种至关重要.
相关概念视频
01:20Sulfur Assimilation
1
Sulfur is an essential element in biological systems, contributing to synthesizing key biomolecules, including amino acids such as cysteine and methionine, and cofactors such as coenzyme A and biotin. Microorganisms primarily assimilate sulfur as sulfate (SO₄²⁻) from the environment, which must undergo a series of biochemical transformations before it can be incorporated into cellular components. As sulfate is highly oxidized, it must undergo assimilatory sulfate reduction to...
1
02:45Responses to Heat and Cold Stress
13.4K
Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
13.4K
02:02Responses to Salt Stress
13.0K
Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
13.0K