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双语推荐：蛋白品质

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新收获的小麦籽粒具有明显后熟特性，其品质在后熟过程中得到很大改善。面筋蛋白作为小麦籽粒的重要组成部分，是小麦食用品质的决定性因素。该文将面筋蛋白对小麦品质的影响与小麦的后熟作用结合起来，在讨论面筋蛋白的数量、组成以及存在状态对小麦品质影响的基础上，进一步论述了面筋蛋白在小麦后熟过程中发生的变化以及影响因素，最后对面筋蛋白在小麦后熟过程中变化的机理研究作出展望。
The new harvest wheat has obvious character of after–ripening. The quality of wheat will be greatly improved during this period. And the quality of wheat is mostly determined by gluten which is an important component of wheat. The function of wheat gluten will be combined with after–ripening in this paper. The quantity,composition,and existing state of wheat gluten which has effect on wheat quality will be reviewed. Moreover,the changes occurring in gluten during the after–ripening process of wheat and the control factors of these changes will be included. The mechanism of changes of gluten during the after–ripening of wheat will be prospected on.

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鸡蛋是最好的动物源蛋白之一，其蛋白中的卵黏蛋白(3.5%)对浓蛋白凝胶性、哈夫单位起主要作用，鸡蛋中卵黏蛋白含量及存在形式是影响鸡蛋蛋白品质的主要因素，从而影响鸡蛋的可接受性。本文简要综述了卵黏蛋白的结构组成、理化性质、在浓蛋白液化过程中的作用和可能机制以及营养调控途径，为调控鸡蛋蛋白品质提供参考。
Egg is one of the best sources of animal proteins. Ovomucin (3.5%) plays an important role in for-mation of gel like properties of thick egg albumen and Haugh unit ( HU) , and albumen quality is mainly affect-ed by the content and viscous of ovomucin, ultimately has effects on the acceptability of eggs. In this paper, to provide a reference for regulating the albumen quality, structure composition, physicochemical properties of ovomucin and its role in egg white thinning and the possible mechanism,as well as nutritional modulation path-way were summarized.

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研究豌豆蛋白的持水性、持油性、凝胶性等特性，并与大豆分离蛋白进行对比，考察添加豌豆蛋白对乳化香肠品质的影响。结果表明：豌豆蛋白的加工性能不及大豆分离蛋白，但4%以下的添加量可以对乳化香肠的品质产生较好的影响。从营养角度和特色产品出发，豌豆蛋白仍可以应用于肉制品加工中。
The water holding capacity, oil binding capacity and gel properties of pea protein (PP) were investigated and compared with those of soybean protein isolate (SPI) with an emphasis on the effect of PP addition on the quality of emulsified sausage. It was demonstrated that the processing properties of PP were inferior to those of SPI, but had favorable effects on the quality of emulsified sausage when added at a concentration less than 4%. From the viewpoint of nutrition and product features, PP can used in meat products.

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小麦花后常遇高温胁迫，显著影响小麦产量和品质。为了探讨高温热害对小麦品质影响的内在原因，现对灌浆期高温胁迫对小麦籽粒各蛋白组分积累及品质方面的影响进行了综述。总体来看，高温均使小麦籽粒各蛋白质组分含量提高，当处于适度高温时，面团强度增强，小麦品质提高；当温度大于30℃形成高温胁迫时，影响谷蛋白大聚体的形成，导致面团强度变弱。进一步探讨了抗高温育种策略，以期为培育品质稳定型小麦品种提供依据。
High temperature are common in many of wheat growing areas and can be a significant factor in re‐ducing yield and quality of wheat .In order to investigate the major cause for effect of heat stress on wheat qual‐ity ,the impact of heat stress during grain‐filling stages on fractional protein accumulation and quality was re‐viewed .In general ,grain fractional protein content increased at elevated temperatures .When daily mean temper‐ature was up to 30℃ during grain filling the dough strength was improved ,and that as temperature increased a‐bove 30℃ ,the dough strength decreased .Furthermore ,breeding strategies for improving heat stress tolerance in wheat were suggested ,so as to provide useful information for breeding programmes and enhance the wheat quality .

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以鸡胸肉为主要材料,制作一款成型产品柠檬鸡块。采用完全随机区组实验设计,研究了3种拉丝蛋白以不同比例替代鸡肉对产品感官品质、出成率和经济效益的影响。结果表明∶拉丝蛋白对鸡肉产品整体感官品质有一定的影响,且明显提高了产品出成率,对经济效益的提升具有很好的促进作用;拉丝蛋白在鸡肉产品中的应用最佳选择应为2#拉丝蛋白,50%替代量。
Chicken breast was taken as main materials to produce a kind of molded products named lemon chicken nugget. Through randomized complete block experimental design, the effects of substituting different proportions of raw meat by three kinds of drawing soy protein on sensory quality, yield and eco-nomic benefit of product were studied. The result showed that drawing soy protein had a certain influence on the overall quality of chicken products and obviously improved the product yield and economic efficien-cy. The best choice of the application of drawing soy protein in chicken products was that 2#drawing soy protein and substituting ratio at 50%.

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水稻品质改良已成为当前育种工作的主要趋势，优质米品种选育和米质研究是当前及今后水稻育种的重点。综述了水稻种子α,β-淀粉酶活性的差异与稻米品质之间的关系，以及种子蛋白组分间的差异与稻米米质的相关性。探讨了水稻品种间品质差异与α,β-淀粉酶活性和蛋白组分的关系，并对其在育种中的意义及应用进行了展望。
The improvement of rice quality has become the main trends in current rice breeding.Thus, high-grade rice cultivar selecting and rice quality research are the emphasis in rice breeding field at present and in the future .The thesis summarized the relationship between the variances of activity of α,β-amylase in rice seeds and the rice quality , and cor-relations between the variances of protein components in seeds and the quality of rice.The correlation between variances in quality among different rice cultivars and activity of α,β-amylase and protein components was discussed , and its signifi-cance and application in rice breeding was prospected.

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本次通过对新疆的昌吉、塔城、博乐三个地区若干苜蓿干草捆常规营养成分的测定，得出三个地区苜蓿干草营养成分存在差异，昌吉地区苜蓿干草品质较好，方捆苜蓿含水量与粗蛋白含量呈正相关，黄绿淋雨苜蓿品质较差。另外对整株鲜绿苜蓿在未开花、初花、盛花不同开花期常规营养成分进行检测，得出苜蓿在初花期时粗蛋白含量最高，整株鲜绿苜蓿粗蛋白含量显著高于方捆苜蓿。通过这些检测加深了对苜蓿干草品质的认识，为畜牧养殖户收购高品质苜蓿干草提供依据。
By measuring routine nutritional components of some alfalfa hay bales from Changji, Tacheng and Bole in Xinjiang, results showed that there were some differences in nutrition among these three areas. The alfalfa quality was best in Changji. There showed a positive correlation of moisture with crude protein content for square bales of alfalfa. The quality for harvest alfalfa but rained before hay was poor. Besides, the quality for alfalfa in different stages (not lfowering, early bloom, and full bloom) was determined and analyzed, it could be drawn a conclusion that alfalfa has the most crude protein content in early bloom stage. The whole plant of alfalfa has obvious advantage in protein content than alfalfa hay bales. It also be the foundation for farmers to purchase alfalfa with better quality.

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脂肪酸结合蛋白（FABPs）属于脂结合蛋白超家族成员，广泛存在于动物细胞质中，承担着细胞内脂肪酸的运输任务。研究发现，脂肪酸结合蛋白（FABPs）基因多态性可以通过调控脂肪代谢来改善畜产品品质，提高饲料利用率，降低环境污染。就FABPs的结构和类型，FABPs对脂肪代谢的影响，FABPs基因多态性及其应用后在改善畜产品品质中发挥的作用、功效和应用特点进行了阐述，以期为改进畜禽养殖技术提供参考。
Fatty acid-binding proteins (FABPs) are members of a superfamily of lipid-binding proteins,occur in animal cytoplasm widely, and undertake the transportation of fatty acids in cells. With the depth of the scientific research, FABPs gene polymorphism can regulate fat metabolism, thus improve the quality of animal products , improve the utilization rate of feed and reduce pollution to environment. The structure and type of FABPs, the effect of FABPs on fat metabolism, FABPs gene polymorphism and its application in improving the role of livestock quality, efficacy and application characteristics were discussed in order to provide reference for improving livestock culture technology.

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为了保证速冻水饺的冻藏品质,掌握冻藏环境对品质影响的规律,该试验以速冻水饺皮为目标,排除饺馅的干扰,重点研究了冻藏期间温度的波动,时间的推移以及包装方式等对其理化特性、质构特性、感官特性以及微观结构等的影响。结果表明:随着冻藏时间的延长,速冻水饺皮糊化度降低,水分、直链淀粉、醇溶蛋白以及麦谷蛋白含量均呈现下降趋势,面筋蛋白显微网络结构弱化,但质构、感官特性变化不显著。采用透气性、阻湿性较好的PE塑料薄膜包装可以较好的保持速冻水饺皮的品质。冻藏期间的温度波动显著降低速冻水饺皮的外观品质和食用品质。该研究为改善速冻食品的贮藏环境提供了理论依据。
The quick-frozen dumpling is one of the most common frozen foods in China. It is important to understand the quality variation of dumpling after frozen storage. The objective of this research was to study the effect of different packaging methods (packed, unpacked), storage time (0-180 days), and thaw-freeze cycles (one cycle means that it is frozen for 2 days and then followed by thaw for 2 days) on the quality of quick-frozen dumpling skin. Physicochemical properties, texture profile analysis (TPA), sensory evaluation (evaluated by a trained analytical panel), and scanning electron microscope (SEM) analysis were performed for both fresh and frozen storage dumpling skins in this study. In particular, the physicochemical properties assessed include whiteness (CIE L* values), water lose ratio, freeze-cracking rate, amylase and protein content, gelatinization degree, crystallinity and best cooking time. The results showed that frozen storage at all regimes had a significant effect on all

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为了研究不同粒位上籽粒垩白性状和粒形特征与其他品质性状的关系,选用直立穗型和弯曲穗型水稻为材料,按照穗部位置分为27个粒位,分析了它们之间的相关性。结果表明,不同粒位上粒形特征与垩白性状关系显著,两者都影响整精米率,粒长、粒宽、长厚比和宽厚比与整精米率呈极显著正相关,垩白粒率和垩白度与整精米率呈极显著负相关关系。粒形特征对蒸煮食味品质、营养品质和淀粉RVA谱特征有一定影响,主要表现在粒长、粒宽、长厚比和宽厚比与食味值、直链淀粉含量和胶稠度、峰值黏度、热浆黏度和崩解值极显著正相关,而与糊化温度、消减值、总蛋白、谷蛋白、清蛋白和脂肪酸含量极显著负相关。垩白性状与蒸煮食味品质、营养品质和淀粉RVA谱特征值都有密切关系,垩白粒率和垩白度与食味值、直链淀粉、胶稠度、峰值黏度、热浆黏度、崩解值、冷胶黏度、回复值和球蛋白含量极显著负相关,与糊化温度、消减值、清蛋白、醇溶蛋白、谷蛋白、总蛋白和脂肪酸含量极显著正相关。选育低垩白、高长厚比和宽厚比的籽粒是改良粳稻食味的有效途径之一。
Two panicle type cultivars with erect panicle and curved panicle were applied to study relationship between chalky characters ,shapes of grains and the quality at different grain positions of japonica rice .The results showed that grain shape had a significant relationship with chalky characters traits at different grain positions ,both of which affect head rice percentage .Grain length ,grain width ,length-thickness ratio and width-thickness ratio had significantly positive correlation with head rice percentage .Chalky grain percentage and chalkiness degree had sig-nificantly negative correlation with head rice percentage .Effects of erect panicle type gene on the nutritional quality were mainly manifested not only in significantly positive correlation between grain length ,grain width ,length-thick-ness ratio and width-thickness ratio and taste quality ,amylose content ,gel consistence ,peak viscosity ,hot paste vis-cosity and breakdown ,but also in significantly negative c

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