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Analysis of Quantitative Trait Loci for Starch Properties of Rice Based on an RIL Population

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Acta Botanica Sinica 2003年第8期45卷 986-994页

作者：包劲松 harold corke 何平朱立煌浙江大学华家池校区核农所杭州310029 香港大学植物系中国科学院遗传与发育生物学研究所北京100101

Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us understand their genetic basis leading to acceleration of quality improvement, but also helps us find possible genes participating in the synthesis of starch. A recombinant inbred line (RIL) population consisting of 107 lines, derived from an indica (Zaiyeqing 8, ZYQ 8) and a japonica (Jingxi 17, JX 17) rice, was used to investigate the genetic factors affecting starch quality parameters, such as apparent amylose content (AAC), gel consistency (GC), starch pasting viscosity parameters, gel textural properties, gelatinization temperature (GT) and starch retrogradation properties. A total of 44 QTLs covered chromosomes 2-6, 8, 9 and 11 were detected for the 22 traits, with at least one QTL and as many as four QTLs for each individual trait. The results indicated that two major genes were responsible for most starch property traits. The Wx gene that encodes granule bound starch synthase on chromosome 6 was significant for AAC, GC, starch pasting viscosity parameters, gel textural properties and starch retrogradation properties. The alk gene linked with Wx on chromosome 6 was significant for starch gelatinization temperature characteristics. All other QTLs were minor genes. One QTL on chromosome 9 flanked by RZ404 and G295 was significant for gel hardness (HD), gumminess (GUM), chewiness (CHEW), peak temperature of retrogradated starch (RTp), and percentage retrogradation (R%) and all these traits were not tested before.

关键词： alk eating and cooking quality quantitative trait locus rice starch Wx

Biotechnological Strategies of Riboflavin Biosynthesis in Microbes

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Engineering 2022年第5期8卷 115-127页

作者： Jia-Rong Zhang Ying-Ying Ge Pin-He Liu Ding-Tao Wu Hong-Yan Liu Hua-Bin Li harold corke Ren-You Gan Research Center for Plants and Human Health Institute of Urban AgricultureChinese Academy of Agricultural SciencesChengdu 610213China Department of Food Science and Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240China Key Laboratory of Coarse Cereal Processing(Ministry of Agriculture and Rural Affairs) Sichuan Engineering and Technology Research Center of Coarse Cereal IndustralizationChengdu UniversityChengdu 610106China Guangdong Provincial Key Laboratory of Food Nutrition and HealthDepartment of NutritionSchool of Public HealthSun Yat-sen UniversityGuangzhou 510080China Biotechnology and Food Engineering Program Guangdong Technion-Israel Institute of TechnologyShantou 515063China Faculty of Biotechnology and Food Engineering Technion-Israel Institute of TechnologyHaifa 32000Israel

Riboflavin is an essential micronutrient for humans and must be obtained exogenously from foods or *** studies have suggested a major role of riboflavin in the prevention and treatment of various *** are mainly three strategies for riboflavin synthesis,including total chemical syn-thesis,chemical semi-synthesis,and microbial fermentation,the latter being currently the most promis-ing *** recent years,flavinogenic microbes have attracted increasing ***,including Eremothecium ashbyii and Ashbya gossypii,and bacteria,including Bacillus subtilis,Escherichia coli,and lac-tic acid bacteria,are ideal cell factories for riboflavin *** they are good candidates for enhancing the level of riboflavin in fermented foods or designing novel riboflavin bio-enriched foods with improved nutritional value and/or beneficial properties for human *** review briefly describes the role of riboflavin in human health and the historical process of its industrial production,and then highlights riboflavin biosynthesis in bacteria and fungi,and finally summarizes the strategies for ribofla-vin overproduction based on both the optimization of fermentation conditions and the development of riboflavin-overproducing strains via chemical mutagenesis and metabolic ***,this review provides an updated understanding of riboflavin biosynthesis and can promote the research and development of fermented food products rich in riboflavin.

关键词： Vitamin B_(2) Bacillus subtilis Lactic acid bacteria Fungi Microbial fermentation

热处理对直链淀粉扩增、蜡性及正常玉米淀粉物理性质和酶解率的影响

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中国粮油学报 1998年第4期13卷 25-29页

作者：刘惠君 Lawrence Ramsden harold corke 香港大学植物学系

对直链淀粉扩增（ａｅ）、蜡性（ｗｘ）及正常玉米淀粉经热处理（ａｕｔｏｃｌａｖｉｎｇ）后，其物理性质和酶解率的变化进行研究。淀粉经热处理后，除蜡性淀粉其峰值粘度增加外，所有淀粉的峰值粘度降低，且糊化温度提高。热处理增加... 详细信息

对直链淀粉扩增（ａｅ）、蜡性（ｗｘ）及正常玉米淀粉经热处理（ａｕｔｏｃｌａｖｉｎｇ）后，其物理性质和酶解率的变化进行研究。淀粉经热处理后，除蜡性淀粉其峰值粘度增加外，所有淀粉的峰值粘度降低，且糊化温度提高。热处理增加扩增淀粉的热焓（ΔＨ），但降低蜡性淀粉的ΔＨ；同时对正常玉米淀粉的ΔＨ几乎无影响。热处理使蜡性和正常玉米淀粉的硬度和粘结力增加，但使扩增淀粉的硬度和粘结力降低；同时使所有淀粉的弹性降低。热处理后除蜡性淀粉其溶解率提高外，所有淀粉的膨胀率和溶解率降低。热处理降低所有淀粉的透光率和酶解率。

关键词：直链淀粉玉米淀粉蜡性玉米淀粉热处理酶解率

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黍稷籽粒含油量及脂肪酸组成分析

粮油食品科技 2021年第2期29卷 122-128页

作者：金灿李克虎 harold corke 李海权上海交通大学农业与生物学院食品科学与工程系上海200240 河北省农林科学院谷子研究所河北石家庄050035 贵州大学生命科学学院生物技术系贵州贵阳550025

研究分析18个黍稷(Panicum miliaceum L.)品种的籽粒含油量和脂肪酸组成。结果表明,黍稷籽粒含油量为2.54%~4.00%,均值3.71%。黍稷籽粒中主要脂肪酸为亚油酸(18:2n6)、油酸(18:1n9)和棕榈酸(16:0),含量区间分别为0.075~5.19、0.150~3.02... 详细信息

研究分析18个黍稷(Panicum miliaceum L.)品种的籽粒含油量和脂肪酸组成。结果表明,黍稷籽粒含油量为2.54%~4.00%,均值3.71%。黍稷籽粒中主要脂肪酸为亚油酸(18:2n6)、油酸(18:1n9)和棕榈酸(16:0),含量区间分别为0.075~5.19、0.150~3.02和0.897~1.81 g/100 g,并含有棕榈油酸、硬脂酸、亚麻酸、花生四烯酸、二十二烷酸和二十四烷酸。不饱和脂肪酸(UFA)占总油脂的82.1%~94.6%。相关性分析和主成分分析的结果表明,10种脂肪酸含量存在显著的相关性。聚类分析表明,脂肪酸组成在黍稷品种间的差异显著。

关键词：含油量脂肪酸组成黍稷主成分分析聚类分析

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响应面法优化糜子油提取率

粮油食品科技 2021年第1期29卷 84-90页

作者：金灿李克虎 harold corke 降彦苗上海交通大学农业与生物学院食品科学与工程系上海200240 河北省农林科学院谷子研究所河北石家庄050035 贵州大学生命科学学院生物技术系贵州贵阳550025

为建立快速可行的实验室糜子籽粒油提取方法,以石油醚为溶剂,基于索氏提取法,在单因素实验的基础上,进一步通过响应面分析确定糜子油的最佳提取条件。结果表明:各单因素对糜子油的提取率均有显著影响,且影响为温度>液料比>时间;当石油... 详细信息

为建立快速可行的实验室糜子籽粒油提取方法,以石油醚为溶剂,基于索氏提取法,在单因素实验的基础上,进一步通过响应面分析确定糜子油的最佳提取条件。结果表明:各单因素对糜子油的提取率均有显著影响,且影响为温度>液料比>时间;当石油醚和糜子籽粒粉的液料比V/M为20 mL/g,提取温度80℃,提取时间30 min,糜子油得率为3.01%。

关键词：糜子油石油醚提取工艺响应面法

籽粒苋(Amaranthus cruentus L.)核糖体蛋白S25基因(cDNA)的克隆及其表达分析(英文)

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农业生物技术学报 2001年第2期9卷 128-131页

作者：徐芳秀,江树业,harold corke,孙梅香港大学动物学系香港大学动物学系香港大学动物学系香港大学动物学系

Ribosomes, the agents of protein synthesis, consist of roughly equal amounts of RNA (rRNA) and protein (r-protein). Knowledge of the ribosome and its function mainly comes from the extensive work on 70S bacterial ribosomes. There are 21 proteins in the small (30S)subunit and 30 in the large (50S) subunit in E. coil ribosomes. The 80S eukaryotic ribosomes are more complex than the bacterial ones and contain at least 30 proteins in the small (40S) subunit and 40 in the large (60S) subunit. These r-proteins are named S1 to S30 and L1 to L40 according to whether they arise from the small or large subunit, and to their mobility in gels. In plants,several ribosomal protein genes and/or cDNAs have been isolated, such as the small subunit proteins S 11,S13, S14, S16, and S19 and the large subunit proteins L2, L7, L17, and L27. Here we report the r-protein S25 cDNA, Arps25, from Amaranthus cruentus L.

关键词： cDNA Amaranthus cruentus L S25

籽粒苋类Ⅱ型金属硫蛋白基因的分离及其表达分析(英文)

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农业生物技术学报 2002年第1期10卷 23-24页

作者：徐芳秀,江树业,harold　corke,孙梅香港大学动物学系、植物系香港大学动物学系、植物系香港大学动物学系、植物系香港大学动物学系、植物系香港香港香港香港

Metallothioneins (MTs) are a group of small, Cys-rich , metal-binding proteins. Plant MTs are divided into two types based predominantly upon the arrangement of Cys residues: those only containing the

关键词： Cys MTs cDNA

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普通小麦与冰草属植物直链淀粉含量的分析

青海大学学报（自然科学版） 2000年第3期18卷 1-3页

作者：赵华 harold corke 青海大学农牧学院农学系青海西宁810003 香港大学谷物科学实验室

通过对 3个典型的普通小麦品种Fukuho ,Chinesespring ,Sigma wheat和 3个不同遗传类型的冰草属植物Z1 5 0 0 ,Z1 5 2 4,Z5 93的直链淀粉含量的分析 ,结果发现 :不同小麦品种的直链淀粉含量差异不明显 ;不同遗传类型的冰草属植物其直链... 详细信息

通过对 3个典型的普通小麦品种Fukuho ,Chinesespring ,Sigma wheat和 3个不同遗传类型的冰草属植物Z1 5 0 0 ,Z1 5 2 4,Z5 93的直链淀粉含量的分析 ,结果发现 :不同小麦品种的直链淀粉含量差异不明显 ;不同遗传类型的冰草属植物其直链淀粉含量存在显著差异 ,四倍体冰草的直链淀粉含量接近于普通小麦 ,整个冰草属植物的直链淀粉含量普遍高于普通小麦。

关键词：普通小麦冰草直链淀粉含量测定分析

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五个印度芸豆品种总酚含量和抗氧化活性研究

农产品加工 2022年第14期 57-60页

作者： Shwetha Narayanamoorthy harold corke 李克虎上海交通大学食品科学与工程系上海200240 贵州大学生物技术系贵州贵阳550025

芸豆由于营养丰富、有益健康,在全球范围内被广泛应用。它们含有的大量酚类物质,具有抗辐射活性,对健康有益,因而也越来越多地被开发为功能性食品。印度是芸豆的重要生产国和消费国。在印度,芸豆通常被称为Rajma,市场上常见的有几个品... 详细信息

芸豆由于营养丰富、有益健康,在全球范围内被广泛应用。它们含有的大量酚类物质,具有抗辐射活性,对健康有益,因而也越来越多地被开发为功能性食品。印度是芸豆的重要生产国和消费国。在印度,芸豆通常被称为Rajma,市场上常见的有几个品种。通过测定TPC、TFC、ABTS、DPPH和FRAP,评估、比较和分析5个常用Rajma品种的种皮乙醇提取物中的总酚含量和抗氧化活性。与大多数过去的研究相比,所有品种都表现出较高的抗氧化性。RB5表现出最高的TPC(142 mg GAE/g)、TFC(30 mg CE/g)、FRAP(1171 mmol Fe(II)/g)、ABTS(1896 mmol TE/g)、DPPH(1191 mmol TE/g),ABTS和DPPH清除率分别为71%和88.8%。相关性分析表明,总酚类物质含量与抗氧化能力呈强正相关。

关键词：印度芸豆 Rajma 酚酸抗氧化性