The Experts below are selected from a list of 297 Experts worldwide ranked by ideXlab platform
Thava Vasanthan - One of the best experts on this subject based on the ideXlab platform.
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studies on isolation and characterization of starch from oat Avena Nuda grains
Carbohydrate Polymers, 1992Co-Authors: R Hoover, Thava VasanthanAbstract:Starch from AC Hill oat grains (Avena Nuda) was isolated and some of the characteristics determined. The yield of starch was 23·4% on a whole grain basis. The shape of the granule was polyhedral to irregular, with granules 6–10 μm in diameter. Lipids were extracted by acid hydrolysis and by selective solvent extraction with chloroform-methanol 2:1 v/v (CM) at ambient temperature, followed by n-propanol-water 3:1 v/v (PW) at 90–100°C. The acid hydrolyzed extracts which represented the total starch lipids (TSL) was 1·13%. The free lipids in the CM extract (1% TSL) was 6·2%, whereas the free and bound lipids in the PW extracts was 93.0%. Neutral lipids formed the major lipid class in the CM and PW extracts. The monoacyl lipid content in both CM and PW extracts was 61·0%. The total amylose content was 19·4%, of which 13·9% was complexed by native lipids. X-ray diffraction was of the ‘A’ type. Oat starch differed from wheat starch in showing a higher swelling factor, decreased amylose leaching, coleaching of a branched starch component and amylose during the pasting process, higher peak viscosity and set-back, low gel rigidity, greater susceptibility towards acid hydrolysis, greater resistance to α-amylase action and a higher freeze-thaw stability. Furthermore, in comparison to wheat starch, the amylose chains of oat starch appear to be more loosely arranged in the amorphous regions, whereas in crystalline regions, oat starch chains are more compactly packed. Lipid removal from oat and wheat starches decreased their swelling factor, peak viscosity, set-back, gelatinization temperatures, freeze-thaw stability and paste clarity (at pH > 4·0), and increased their thermal stability, amylose leaching, enthalpy of gelatinization, susceptibility towards α-amylase and paste clarity (at pH < 4·0). The results also showed that the properties of AC Hill oat starch is not representative of oat starch in general.
Yang Xiaohong - One of the best experts on this subject based on the ideXlab platform.
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effect of different sowing date and densities to the yield of Avena Nuda l variety huazao no 2
Rain Fed Crops, 2008Co-Authors: Yang XiaohongAbstract:In order to make Avena Nuda L.variety Huazao No.2 have the highest yield,we planted Huazao No.2 in different sowing date and diffenrent densities in 2007,make clear that the variety trend of yield of Huazao No.2 primarily,resulted that the best sowing date and the best sowing density of Huazao No.2.
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study on limit sowing date and optimum sowing date of Avena Nuda varieties with no tillage in autumn in northwest hebei
Journal of Hebei Agricultural Sciences, 2008Co-Authors: Yang XiaohongAbstract:On the basis of the previous studies,the limit late sowing date and optimum sowing date of the varieties which have been extended and the excellent variety series in northwest of Hebei were studied.The result indicated that all of the 6 variety series could be mature naturally when they were planted before June 20.The limit late sowing date of Pin No.2,Huazao No.2 and Baiyan No.2 was July 10.The natural mature date of Bayou No.1 was June 30.The optimum sowing date of Pin No.2,Bayou No.1,Huazao No.2,Baiyan No.2 were June 18,June 17,June 15 and June 18.However,the optimum sowing date of S016 and H44 should be earlier than June 5.
Fengmin Li - One of the best experts on this subject based on the ideXlab platform.
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Uptake and distribution of stable strontium in 26 cultivars of three crop species: oats, wheat, and barley for their potential use in phytoremediation.
International journal of phytoremediation, 2020Co-Authors: Lin Qi, Fengmin Li, Kadambot H M Siddique, Helmut Brandl, Jinzhang Xu, Xiaogang LiAbstract:The main objective of this study was to investigate the accumulation and distribution of strontium (Sr) in 26 cultivars of wheat (Triticum aestivum L.), husk oat (Avena sativa L) and naked oat (Avena Nuda), and barley (Hordeum vulgare L.) for their potential use in phytoremediation.Sr levels had no effect on the accumulation of shoot biomass at tillering or at maturity. Mean shoot Sr concentration of naked oat and barley at tillering was significantly (P
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recently released genotypes of naked oat Avena Nuda l out yield early releases under water limited conditions by greater reproductive allocation and desiccation tolerance
Field Crops Research, 2017Co-Authors: Tao Wang, Yanlei Du, Jin He, Neil C Turner, Bing Ru Wang, Cong Zhang, Fengmin LiAbstract:Naked oat (Avena Nuda L) is becoming increasingly popular because of its high nutritive value and increased yields. As naked oat is grown in marginal environments, one of the limitations to yield is drought stress. In this study conducted in the field and a rainout shelter, the yield, water relations, and physiological and biochemical responses to drought of six genotypes, three released since 2008 (recently released, RR) and three genotypes released at least 60 years earlier (early-released, ER) were compared. The grain yield, harvest index (HI) and water use efficiency for grain were higher in the RR than ER genotypes under rainfed and irrigated conditions in the field and under drought and well-watered conditions in the rainout shelter. Aboveground biomass and HI had significant direct effects on grain yield, while leaf dry weight was negatively associated with grain yield in the rainout shelter. During a progressive soil drying experiment, the threshold soil water content (SWC) when stomatal conductance and photosynthesis began to decrease was lower in the RR [48-52% field capacity (FC)] than ER (54-58% FC) genotypes, but whole plant transpiration began to decrease when the leaf water potential and relative water content began to decrease at a threshold SWC of 31-44% FC in both the RR and ER genotypes. The beginning of the decrease in stomatal conductance and photosynthesis was associated with the increase in leaf abscisic acid concentration, but higher osmolyte accumulation, greater osmotic adjustment and less lipid peroxidation in the RR genotypes than the ER genotypes occurred at low SWC (below 30% FC) and are associated with greater desiccation tolerance in the RR genotypes. We conclude that the higher yields in the RR genotypes of naked oat are associated with selection for higher reproductive allocation and desiccation tolerance. The role of stomatal closure and osmotic adjustment on adaptation to drought are discussed. (C) 2017 Elsevier B.V. All rights reserved.
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Uptake and Distribution of Stable Strontium in 26 Cultivars of Three Crop Species: Oats, Wheat, and Barley for Their Potential Use in Phytoremediation
International Journal of Phytoremediation, 2014Co-Authors: Lin Qi, Fengmin Li, Kadambot H M Siddique, Helmut Brandl, Jinzhang Xu, Xiaogang LiAbstract:The main objective of this study was to investigate the accumulation and distribution of strontium (Sr) in 26 cultivars of wheat (Triticum aestivum L.), husk oat (Avena sativa L) and naked oat (Avena Nuda), and barley (Hordeum vulgare L.) for their potential use in phytoremediation. Sr levels had no effect on the accumulation of shoot biomass at tillering or at maturity. Mean shoot Sr concentration of naked oat and barley at tillering was significantly (P < 0.05) higher than that of wheat; Neimengkeyimai-1, a naked oat cultivar, had the highest Sr concentrations. At maturity, of four naked oat cultivars, Neimengkeyimai-1 had the highest Sr content at all measured Sr levels. Leaves had the highest Sr concentrations, followed by roots and straw, and then grain with the lowest. Mean enrichment coefficients from soil to shoots ranged from 0.521 to 1.343; the percentage of stable Sr removed from the soil to the shoots at harvest time was more than 1.4% after 120 days. Neimengkeyimai-1 could be used as a model for further research to find more effective cultivars; and naked oat plants could be selected for phytoremediation to clean up contaminated soil.
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CCTA (1) - Gis-Based Crop Support System For Common Oatand Naked Oat in China
IFIP Advances in Information and Communication Technology, 2009Co-Authors: Zhen Wang, Fengmin LiAbstract:The identification of the suitable areas for common oat (Avena sativa L.) and naked oat (Avena Nuda L.) in China using Multi-Criteria Evaluation (MCE) approach based on GIS is presented in the current article. Climate, topography, soil, land use and oat variety databases were created. Relevant criteria,suitability levels and their weights for each factor were defined. Then the criteria maps were obtained and turned into the MCE process, and suitability maps for common oat and naked oat were created. The land use and the suitability maps were crossed to identify the suitable areas for each crop. The results identified 397,720 km2 of suitable areas for common oats of forage purpose distributed in 744 counties in 17 provinces, and 556,232 km2 of suitable areas for naked oats of grain purpose distributed in 779 counties in 19 provinces. This result is in accordance with the distribution of farmingpastoral ecozones located in semi-arid regions of northern China. The mapped areas can help define the working limits and serve as indicative zones for oat in China. The created databases, mapped results, interface of expert system and relevant hardware facilities could construct a complete crop support system for oats.
R Hoover - One of the best experts on this subject based on the ideXlab platform.
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Composition and physicochemical properties of oat starches
Food Research International, 1996Co-Authors: R Hoover, S.p.j.n. SenanayakeAbstract:Starches from two new oat varieties namely AC Stewart (Avena sativa L.) and NO 753-2 (Avena Nuda L.) were isolated and some of their characteristics determined. The total amount of starch lipids (TSL) extracted by acid hydrolysis was 1.60% (w/w) in both starches. The free lipid content (extracted by chloroform-methanol (CM) 2:1 v/v at 25°C) was 0.36 and 0.30% (w/w) in NO 753-2 and AC Stewart starches, respectively. The bound lipid content (extracted by hot n-propanol-water 3:1 v/v from the residue left after CM extraction) was 1.27 and 1.37% (w/w) in NO 753-2 and AC Stewart starches, respectively. The total amylose contents were nearly the same (~23%, w/w) in both starches, of which 14.1 (NO 753-2) and 15.3% (AC Stewart) were complexed by native lipids. The starches differed widely in their degree of swelling, gelatinization transition temperatures and enthalpy, susceptibility towards acid and enzyme hydrolysis, gel strength, paste viscosity, thermal stability and retrogradation characteristics. The results suggest that the extent of interaction of starch chains within the amorphous and crystalline regions of the granule was stronger in NO 753-2 than in AC Stewart.
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studies on isolation and characterization of starch from oat Avena Nuda grains
Carbohydrate Polymers, 1992Co-Authors: R Hoover, Thava VasanthanAbstract:Starch from AC Hill oat grains (Avena Nuda) was isolated and some of the characteristics determined. The yield of starch was 23·4% on a whole grain basis. The shape of the granule was polyhedral to irregular, with granules 6–10 μm in diameter. Lipids were extracted by acid hydrolysis and by selective solvent extraction with chloroform-methanol 2:1 v/v (CM) at ambient temperature, followed by n-propanol-water 3:1 v/v (PW) at 90–100°C. The acid hydrolyzed extracts which represented the total starch lipids (TSL) was 1·13%. The free lipids in the CM extract (1% TSL) was 6·2%, whereas the free and bound lipids in the PW extracts was 93.0%. Neutral lipids formed the major lipid class in the CM and PW extracts. The monoacyl lipid content in both CM and PW extracts was 61·0%. The total amylose content was 19·4%, of which 13·9% was complexed by native lipids. X-ray diffraction was of the ‘A’ type. Oat starch differed from wheat starch in showing a higher swelling factor, decreased amylose leaching, coleaching of a branched starch component and amylose during the pasting process, higher peak viscosity and set-back, low gel rigidity, greater susceptibility towards acid hydrolysis, greater resistance to α-amylase action and a higher freeze-thaw stability. Furthermore, in comparison to wheat starch, the amylose chains of oat starch appear to be more loosely arranged in the amorphous regions, whereas in crystalline regions, oat starch chains are more compactly packed. Lipid removal from oat and wheat starches decreased their swelling factor, peak viscosity, set-back, gelatinization temperatures, freeze-thaw stability and paste clarity (at pH > 4·0), and increased their thermal stability, amylose leaching, enthalpy of gelatinization, susceptibility towards α-amylase and paste clarity (at pH < 4·0). The results also showed that the properties of AC Hill oat starch is not representative of oat starch in general.
Jie Ouyang - One of the best experts on this subject based on the ideXlab platform.
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non starch constituents influence the in vitro digestibility of naked oat Avena Nuda l starch
Food Chemistry, 2019Co-Authors: Minyue Tang, Xuanxuan Cheng, Yanwen Wu, Luyu Wang, Jie OuyangAbstract:Abstract The present study investigated the effects of proteins, lipids and β-glucan in naked oat flour (NOF) on the in vitro digestibility of starch. The content of rapidly digested starch (RDS) increased, and the content of resistant starch (RS) decreased in NOF after removing the non-starch constituents. The estimated glycemic index (eGI) of starch in NOF increased after the removal of the non-starch constituents, with a decreasing order of naked oat starch (NOS) > de-β-glucan flour > de-proteins flour > de-lipids flour > NOF. NOS was found to have an A-type crystalline pattern, but the removal of proteins or β-glucan rendered NOS a V-type crystalline pattern. The relative crystallinity decreased after removing non-starch constituents. The in vitro digestibility was positively correlated with the short-range molecular order and negatively correlated with the relative crystallinity. These results clearly illustrate the effects of non-starch constituents on the low digestibility of naked oat.
