花铃期土壤渍水对棉籽品质形成的影响
关键词：棉籽；渍水；品质；蛋白质
Effects of soil waterlogging during flowering and boll formation stage on the formation of cottonseed protein quality
Abstract: cotton is one of the most important economic crops and textile raw materials in the world. Cottonseed is not only the main by-product of cotton production, but also an important source of protein and vegetable oil. Global warming has intensified, waterlogging disasters, seriously affect the quality and yield of cotton. The experiment in Nanjing Agricultural University (118°50′E, 32°02′N), in Jiangsu cotton varieties Siza 3 as tested varieties, during the blooming period of short-term soil waterlogging stress simulated by 0-20 cm, the relative soil water content (75±5)% for the control set, 3 days, 6 days of waterlogging waterlogging two level, to explore the impact of waterlogging on cottonseed quality formation. The results showed that waterlogging significantly reduced the protein content in cottonseed, protein accumulation rate, amino acid content, and waterlogging for 6 days than the 3 days treatment waterlogging reduced more significantly. In four kinds of composition of cottonseed protein, glutenin content decreased by waterlogging affected most significantly, and decreased the content of globulin is relatively flat, is not significant. The effect of waterlogging on the free amino acids was significant, such as Glu, Met, Asp and Pro, which were the main influencing factor of protein quality in cotton embryo.
Key words: Cottonseed; Waterlogging; Quality ; Protein
目 录
摘要 1
关键词 1
Abstract 1
Key words 1
引言 1
1材料与方法 2
1.1试验方案 2
1.2蛋白质含量的测定 2
1.3蛋白质组分的测定 3
1.3.1清蛋白 3
1.3.2盐溶蛋白 3
1.3.3醇溶蛋白 3
1.3.4碱溶蛋白 4
1.4氨基酸组分含量的测定 4
2结果与分析 4
2.1对棉籽蛋白质含量累积的影响 4
2.2对棉仁蛋白质组分含量的影响 5
2.3对棉仁氨基酸含量的影响 5
3讨论 6
3.1花铃期土壤渍水对棉籽蛋白质累积的影响 6
3.2花铃期土壤渍对棉仁蛋白质组分的影响 6
3.3花铃期土壤渍水对棉仁氨基酸组分的影响 6
致谢 6
参考文献 7
花铃期土壤渍水对棉籽品质形成的影响
引言
棉花是全球第一大纤文作物，同时也是全球第二大植物蛋白来源和全球第五大油料作物[1]。我国是世界第一大产棉大国，作为棉花最重要副产品的棉籽产量亦非常巨大，年产量可达1000万吨左右[2]，具有巨大的潜在经济价值。棉籽中蛋白含量非常丰富，可达35%-48%，提油后的棉粕蛋白含量更高，最高可达60%[3]，是一种极佳的植物蛋白来源。棉籽蛋白近似于豆类蛋白质，营养价值远高于谷类蛋白，棉籽蛋白由球蛋白、谷蛋白、醇溶蛋白和碱溶蛋白组成，且球蛋白占总蛋白将近90%，谷蛋白占总蛋白的约7%-9%[6]；氨基酸组成上，除蛋氨酸含量稍低以外，其余必需氨基酸均达到人体需求标准，是很好的食用和饲用蛋白，主要被用作牛羊的饲料和肥田有机肥[3,4]。随着低酚棉的发现与利用以及棉酚脱除技术的不断发展创新，在国外棉籽蛋白已经可以被添加于食品中和用于生产食用蛋白产品[5-8]。然而，在国内，棉籽相关的研究与应用都相对较少。。