High molecular weight glutenin subunits(HMW-GS),major components of seed storage proteins in wheat,have large effects on processing quality.GLU-1 genes encode HMW-GS and their expression is mainly controlled at the tr...High molecular weight glutenin subunits(HMW-GS),major components of seed storage proteins in wheat,have large effects on processing quality.GLU-1 genes encode HMW-GS and their expression is mainly controlled at the transcriptional level by interactions between cis-regulatory elements and transcription factors.We previously identified an Aux/IAA transcription factor TaIAA10-6D that bound to a conserved cis-regulatory module CCRM1-1,the most essential conserved cis-regulatory module in GLU-1.Here,we confirmed the binding of TaIAA10-6D to CCRM1-1 using yeast one hybrid and dualluciferase reporter assays.The enhanced expression of TaIAA10-6D suppressed glutenin accumulation and increased gliadin content.Dynamic transcriptome analyses revealed that TaIAA10-6D overexpression down-regulated glutenin and gliadin genes during an early stage of grain filling,but up-regulated gliadin genes during a late stage probably by endoplasmic reticulum stress,accounting for its effect on the tradeoff between glutenin and gliadin.Rheological property and processing quality assays showed that TaIAA10-6D overproduction reduced stabilization time and bread quality,but enhanced cookie quality.Overexpression of TaIAA10-6D also reduced plant height,leaf size,kernel number and grain yield.We identified two major haplotypes of TaIAA10-6D,Hap I and Hap II,and developed a breeding-friendly diagnostic marker.Hap I conferred higher expression of TaIAA10-6D and concomitantly reduced plant height and kernel number,but had little effect on grain yield,contributing to lodging resistance without yield penalty.Hap I was subjected to positive selection in breeding.The findings provide a useful gene for wheat improvement and broaden insights into the regulatory machinery underpinning auxin-mediated quality formation,plant morphogenesis and yield gain.展开更多
The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdre...The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdressing N after elongation stage could raise grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong-gluten and medium-gluten wheat, the suitable ratio of basis : tillering : elongation : booting N fertilizer was 3:1:3:3or5:1:2:2 with 180 - 240 kg N ha-1. To produce weak-gluten wheat, the ratio of basis : tillering : elongation N fertilizer should be 7 : 1 : 2 with 180 kg N ha-1 and 240×104 ha-1 seedlings.展开更多
[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour an...[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.展开更多
The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native ba...The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.展开更多
Deep hole gun drilling is in a closed and semi-closed state,and the machining process is complex.The unstable drilling force,severe tool wear,and poor processing quality have always been difficulties in deep hole gun ...Deep hole gun drilling is in a closed and semi-closed state,and the machining process is complex.The unstable drilling force,severe tool wear,and poor processing quality have always been difficulties in deep hole gun drilling.304 stainless steel has good corrosion and heat resistance,and is widely used in various industries.However,high hardness,poor plasticity,and characteristics of sticking knives have always restricted its development in engineering applications.Therefore,this paper uses 304 stainless steel as the research object and performs process parameter optimization and tool wear experiments.Firstly,based on the optimization experiment of process parameters,the influence of cutting speed and feed rate on drlling force and hole wall roughness is analyzed.The process parameters of the subsequent experiment are optimized as follows:spindle speed is 1270r/mm,feed rate is 0.02 mm/r,and oil pressure is 3 MPa.Secondly,based on the tool wear experiment,the variation law of tool wear and tool wear form is studied.With the help of scanning electron microscopy(SEM)and energy dispersive spectroscopy(EDS),the tool wear mechanism of deep hole gun drilling 304 stainless steel is expounded.Finally,the influence of tool wearon the processing quality isrevealed,and the suggestion of tool regrinding is put forward.展开更多
Vertical distribution of nitrogen in wheat canopy, nitrogen remobilization and their influence on grain quality of winter wheat were studied. Two winter wheat cultivars, Jingdong8, a common cultivar, and Zhongyou9507,...Vertical distribution of nitrogen in wheat canopy, nitrogen remobilization and their influence on grain quality of winter wheat were studied. Two winter wheat cultivars, Jingdong8, a common cultivar, and Zhongyou9507, a high quality cultivar, were selected. Leaf nitrogen showed an obvious decreasing trend from the canopy top to the ground surface for all treatments in growth duration. There was no apparent vertical nitrogen gradient in stem and sheath of Zhongyou9507 compared with Jingdong8. Zhongyou9507 had more nitrogen remobilization from leaf, stem and sheath than Jingdong8 from middle grain filling to waxening, especially the nitrogen remobilization amount in stem and sheath, which was higher than that in Jingdong8 during growth duration. Higher vertical nitrogen gradients in Jingdong8 at anthesis had disadvantages on its grain quality. But higher vertical nitrogen gradients between middle and lower layers of Jingdong8 at grain filling stage enhanced its grain quality. Higher vertical nitrogen gradients in upper layer at anthesis and upper layer leaf and middle layer stem and sheath at grain filling stage had advantages on protein accumulation in grain of Zhongyou9507. There were positive correlations between foliar nitrogen remobilization amount and grain quality at later growth stage for the two cultivars. There was a positive correlation between quality of Jingdong8 and stem and sheath nitrogen remobilization amount from anthesis to early grain filling, and that of Zhongyou9507 emerged from anthesis to early grain filling and from middle grain filling to waxening. Contribution of leaf nitrogen to the quality of Jingdong8 was larger than nitrogen from stem and sheath. High protein content of Zhongyou9507 was attributed to the nitrogen condition in its leaf, stem and sheath. Nitrogen in stem and sheath played a more important role on the grain quality of Zhongyou9507 than on that of Jingdong8.展开更多
Exploring novel high molecular weight glutenin subunits(HMW-GSs)from wild related species is a strategy to improve wheat processing quality.The objective of the present investigation was to identify the chromosomes of...Exploring novel high molecular weight glutenin subunits(HMW-GSs)from wild related species is a strategy to improve wheat processing quality.The objective of the present investigation was to identify the chromosomes of the wheatalien introgression line N124,derived from the hybridization between Triticum aestivum with Aegilops kotschyi,and characterize the effects on quality-related traits.Fluorescence in situ hybridization karyotypes showed that N124 is a disomic 1U^(k)(1A)substitution line.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)and reversedphase high-performance liquid chromatography verified N124 expressed two HMW-GSs of the Ae.kotschyi parent.PacBio RNA sequencing and phylogenetic analysis confirmed that the two HMW-GSs were U^(k)x and U^(k)y.Compared to the wheat parent,the substitution line had no obvious agronomic defects except fewer grains per spike but improved several major quality parameters.It can be served as a donor or bridge material for wheat quality improvement.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food ma...Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
The climate change due to mingled effect of rising[CO2]level and temperature will influence crop production by affecting various components of the production system.In the present study,Open Top Chamber(OTC)facility h...The climate change due to mingled effect of rising[CO2]level and temperature will influence crop production by affecting various components of the production system.In the present study,Open Top Chamber(OTC)facility has been used to realize the consequence of rising[CO2]with nutrient management on rice crop.The experiment was organized in open field and inside OTC with ambient[CO2](400 ppm)and elevated[CO2](25%,50%and 75%higher than ambient)in wet season of the year 2017-18 at Kharagpur,India.Increase in[CO2]level resulted decreasing trend in growth,yield attributes(filled grains number)and grain yield.The nutrient management with use of only chemical fertilizer at recommended dose gave highest grain yield,which was comparable with integrated management using chemical and biofertilizer.Post-harvest processing quality such as head rice percentage and the head rice yield decreased significantly with CO2 elevation.The elevated[CO2]with 25 to 75%higher than ambient,reduced the head rice percentage by 13 to 21%.The research stated that investigations on climate change adaptations should be made to avoid the negative impact of rising[CO2]level and temperature on crop yield and processing quality.展开更多
Sustainable irrigation method is now essential for adaptation and adoption in the areas where water resources are limited. Therefore, a field experiment was conducted to test the performance of alternate wetting and d...Sustainable irrigation method is now essential for adaptation and adoption in the areas where water resources are limited. Therefore, a field experiment was conducted to test the performance of alternate wetting and drying furrow irrigation（AWDFI） on crop growth, yield, water use efficiency（WUE）, fruit quality and profitability analysis of tomato. The experiment was laid out in randomized complete block design with six treatments replicated thrice during the dry seasons of 2013-2014 and 2014-2015. Irrigation water was applied through three ways of furrow： AWDFI, fixed wetting and drying furrow irrigation（FWDFI） and traditional（every） furrow irrigation（TFI）. Each irrigation method was divided into two levels： irrigation up to 100 and 80% field capacity（FC）. Results showed that plant biomass（dry matter） and marketable fruit yield of tomato did not differ significantly between the treatments of AWDFI and TFI, but significant difference was observed in AWDFI and in TFI compared to FWDFI at same irrigation level. AWDFI saved irrigation water by 35 to 38% for the irrigation levels up to 80 and 100% FC, compared to the TFI, respectively. AWDFI improved WUE by around 37 to 40% compared to TFI when irrigated with 100 and 80% FC, respectively. Fruit quality（total soluble solids and pulp） was found greater in AWDFI than in TFI. Net return from AWDFI technique was found nearly similar compared to TFI and more than FWDFI. The benefit cost ratio was viewed higher in AWDFI than in TFI and FWDFI by 2.8, 8.7 and 11, 10.4% when irrigation water was applied up to 100 and 80% FC, respectively. Unit production cost was obtained lower in AWDFI compared to TFI and FWDFI. However, AWDFI is a useful water-saving furrow irrigation technique which may resolve as an alternative choice compared with TFI in the areas where available water and supply methods are limited to irrigation.展开更多
In the ISO9000"input-output"process model,the concept of process quality is difficult to get the correct interpretation. From the"white box"theory of process,this paper puts forward the scientific ...In the ISO9000"input-output"process model,the concept of process quality is difficult to get the correct interpretation. From the"white box"theory of process,this paper puts forward the scientific meaning of the concept of process quality and the process quality model by taking the basic operating unit of 6M1E in the railway construction project for example. The basic operating unit system consists of technological natural process,operation process and management process;the process quality of the basic operating unit system depends on the interrelation and interaction among those three sub-processes,and also subjects to the impact of the external disturbance input factors. Finally,the cast-in-situ prestressed concrete continuous box girder construction process is utilized to elaborate the specific application of this theory in the quality management of the railway construction project.展开更多
基金supported by the STI 2030-Major Projects(2023ZD0406903)the National Natural and Science Foundation of China(32272182)+1 种基金the Postdoctoral Fellowship Program of CPSF(GZC20241955)the Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS).
文摘High molecular weight glutenin subunits(HMW-GS),major components of seed storage proteins in wheat,have large effects on processing quality.GLU-1 genes encode HMW-GS and their expression is mainly controlled at the transcriptional level by interactions between cis-regulatory elements and transcription factors.We previously identified an Aux/IAA transcription factor TaIAA10-6D that bound to a conserved cis-regulatory module CCRM1-1,the most essential conserved cis-regulatory module in GLU-1.Here,we confirmed the binding of TaIAA10-6D to CCRM1-1 using yeast one hybrid and dualluciferase reporter assays.The enhanced expression of TaIAA10-6D suppressed glutenin accumulation and increased gliadin content.Dynamic transcriptome analyses revealed that TaIAA10-6D overexpression down-regulated glutenin and gliadin genes during an early stage of grain filling,but up-regulated gliadin genes during a late stage probably by endoplasmic reticulum stress,accounting for its effect on the tradeoff between glutenin and gliadin.Rheological property and processing quality assays showed that TaIAA10-6D overproduction reduced stabilization time and bread quality,but enhanced cookie quality.Overexpression of TaIAA10-6D also reduced plant height,leaf size,kernel number and grain yield.We identified two major haplotypes of TaIAA10-6D,Hap I and Hap II,and developed a breeding-friendly diagnostic marker.Hap I conferred higher expression of TaIAA10-6D and concomitantly reduced plant height and kernel number,but had little effect on grain yield,contributing to lodging resistance without yield penalty.Hap I was subjected to positive selection in breeding.The findings provide a useful gene for wheat improvement and broaden insights into the regulatory machinery underpinning auxin-mediated quality formation,plant morphogenesis and yield gain.
基金supported by the Nationa1 Natural Science Foundation of China(30170540)the Foundation for University Key Teacher by the Ministry of Education,China(GG-901-11117-1003).
文摘The effects of nitrogen on grain yield, nutritional quality and processing quality of wheat for different end uses were studied in Yangzhou from 2000 to 2002. Increasing N application amount and/or the ratio of topdressing N after elongation stage could raise grain yield, protein content, wet gluten content, sedimentation, falling number, development time and stability time. To produce strong-gluten and medium-gluten wheat, the suitable ratio of basis : tillering : elongation : booting N fertilizer was 3:1:3:3or5:1:2:2 with 180 - 240 kg N ha-1. To produce weak-gluten wheat, the ratio of basis : tillering : elongation N fertilizer should be 7 : 1 : 2 with 180 kg N ha-1 and 240×104 ha-1 seedlings.
基金Modern Agricultural Industrial Technology System of Hebei Province(STX-02).
文摘[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.
基金Supported by Chnia Agriculture Research Systemthe Scientific Research Fund of the Key Technology and Research and Development of Barley Characteristic Agricultural Products Processing(XZ201901NA04)Development and Industrialization Application of Xizang Highland Barley Baijiu(XZ202001ZY0017N)。
文摘The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.
基金supported by the Natural Science Research of Jiangsu Higher Education Institutions of China(No.20KJA460005)Jiangsu Postgraduate Innovation Program(No.SJCX24_2156)Yancheng Key Research&Development(Industrial Support)Program(No.BE2023028).
文摘Deep hole gun drilling is in a closed and semi-closed state,and the machining process is complex.The unstable drilling force,severe tool wear,and poor processing quality have always been difficulties in deep hole gun drilling.304 stainless steel has good corrosion and heat resistance,and is widely used in various industries.However,high hardness,poor plasticity,and characteristics of sticking knives have always restricted its development in engineering applications.Therefore,this paper uses 304 stainless steel as the research object and performs process parameter optimization and tool wear experiments.Firstly,based on the optimization experiment of process parameters,the influence of cutting speed and feed rate on drlling force and hole wall roughness is analyzed.The process parameters of the subsequent experiment are optimized as follows:spindle speed is 1270r/mm,feed rate is 0.02 mm/r,and oil pressure is 3 MPa.Secondly,based on the tool wear experiment,the variation law of tool wear and tool wear form is studied.With the help of scanning electron microscopy(SEM)and energy dispersive spectroscopy(EDS),the tool wear mechanism of deep hole gun drilling 304 stainless steel is expounded.Finally,the influence of tool wearon the processing quality isrevealed,and the suggestion of tool regrinding is put forward.
基金supported by the National High Tech R&D Program of China(2002AA243011)the Project supported by Science and Technology Committee in Beijing(H010710010123)
文摘Vertical distribution of nitrogen in wheat canopy, nitrogen remobilization and their influence on grain quality of winter wheat were studied. Two winter wheat cultivars, Jingdong8, a common cultivar, and Zhongyou9507, a high quality cultivar, were selected. Leaf nitrogen showed an obvious decreasing trend from the canopy top to the ground surface for all treatments in growth duration. There was no apparent vertical nitrogen gradient in stem and sheath of Zhongyou9507 compared with Jingdong8. Zhongyou9507 had more nitrogen remobilization from leaf, stem and sheath than Jingdong8 from middle grain filling to waxening, especially the nitrogen remobilization amount in stem and sheath, which was higher than that in Jingdong8 during growth duration. Higher vertical nitrogen gradients in Jingdong8 at anthesis had disadvantages on its grain quality. But higher vertical nitrogen gradients between middle and lower layers of Jingdong8 at grain filling stage enhanced its grain quality. Higher vertical nitrogen gradients in upper layer at anthesis and upper layer leaf and middle layer stem and sheath at grain filling stage had advantages on protein accumulation in grain of Zhongyou9507. There were positive correlations between foliar nitrogen remobilization amount and grain quality at later growth stage for the two cultivars. There was a positive correlation between quality of Jingdong8 and stem and sheath nitrogen remobilization amount from anthesis to early grain filling, and that of Zhongyou9507 emerged from anthesis to early grain filling and from middle grain filling to waxening. Contribution of leaf nitrogen to the quality of Jingdong8 was larger than nitrogen from stem and sheath. High protein content of Zhongyou9507 was attributed to the nitrogen condition in its leaf, stem and sheath. Nitrogen in stem and sheath played a more important role on the grain quality of Zhongyou9507 than on that of Jingdong8.
基金supported by the National Natural Science Foundation of China(91935303)the Sichuan Province Science and Technology Department Crops Breeding Project,China(2021YFYZ0002)+1 种基金the Crop Molecular Breeding Platform of Sichuan Province,China(2021YFYZ0027)the Foundation for Youth of Sichuan Academy of Agricultural Sciences and the Sichuan Provincial Agricultural Department Innovative Research Team,China(wheat-10)。
文摘Exploring novel high molecular weight glutenin subunits(HMW-GSs)from wild related species is a strategy to improve wheat processing quality.The objective of the present investigation was to identify the chromosomes of the wheatalien introgression line N124,derived from the hybridization between Triticum aestivum with Aegilops kotschyi,and characterize the effects on quality-related traits.Fluorescence in situ hybridization karyotypes showed that N124 is a disomic 1U^(k)(1A)substitution line.Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)and reversedphase high-performance liquid chromatography verified N124 expressed two HMW-GSs of the Ae.kotschyi parent.PacBio RNA sequencing and phylogenetic analysis confirmed that the two HMW-GSs were U^(k)x and U^(k)y.Compared to the wheat parent,the substitution line had no obvious agronomic defects except fewer grains per spike but improved several major quality parameters.It can be served as a donor or bridge material for wheat quality improvement.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN: 2958-4124,e-ISSN : 2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘The climate change due to mingled effect of rising[CO2]level and temperature will influence crop production by affecting various components of the production system.In the present study,Open Top Chamber(OTC)facility has been used to realize the consequence of rising[CO2]with nutrient management on rice crop.The experiment was organized in open field and inside OTC with ambient[CO2](400 ppm)and elevated[CO2](25%,50%and 75%higher than ambient)in wet season of the year 2017-18 at Kharagpur,India.Increase in[CO2]level resulted decreasing trend in growth,yield attributes(filled grains number)and grain yield.The nutrient management with use of only chemical fertilizer at recommended dose gave highest grain yield,which was comparable with integrated management using chemical and biofertilizer.Post-harvest processing quality such as head rice percentage and the head rice yield decreased significantly with CO2 elevation.The elevated[CO2]with 25 to 75%higher than ambient,reduced the head rice percentage by 13 to 21%.The research stated that investigations on climate change adaptations should be made to avoid the negative impact of rising[CO2]level and temperature on crop yield and processing quality.
基金Bangladesh Agricultural Research Institute (BARI), Ministry of Agriculture, Bangladesh for providing fund and facilities for sustainable irrigation and water management practices
文摘Sustainable irrigation method is now essential for adaptation and adoption in the areas where water resources are limited. Therefore, a field experiment was conducted to test the performance of alternate wetting and drying furrow irrigation（AWDFI） on crop growth, yield, water use efficiency（WUE）, fruit quality and profitability analysis of tomato. The experiment was laid out in randomized complete block design with six treatments replicated thrice during the dry seasons of 2013-2014 and 2014-2015. Irrigation water was applied through three ways of furrow： AWDFI, fixed wetting and drying furrow irrigation（FWDFI） and traditional（every） furrow irrigation（TFI）. Each irrigation method was divided into two levels： irrigation up to 100 and 80% field capacity（FC）. Results showed that plant biomass（dry matter） and marketable fruit yield of tomato did not differ significantly between the treatments of AWDFI and TFI, but significant difference was observed in AWDFI and in TFI compared to FWDFI at same irrigation level. AWDFI saved irrigation water by 35 to 38% for the irrigation levels up to 80 and 100% FC, compared to the TFI, respectively. AWDFI improved WUE by around 37 to 40% compared to TFI when irrigated with 100 and 80% FC, respectively. Fruit quality（total soluble solids and pulp） was found greater in AWDFI than in TFI. Net return from AWDFI technique was found nearly similar compared to TFI and more than FWDFI. The benefit cost ratio was viewed higher in AWDFI than in TFI and FWDFI by 2.8, 8.7 and 11, 10.4% when irrigation water was applied up to 100 and 80% FC, respectively. Unit production cost was obtained lower in AWDFI compared to TFI and FWDFI. However, AWDFI is a useful water-saving furrow irrigation technique which may resolve as an alternative choice compared with TFI in the areas where available water and supply methods are limited to irrigation.
基金Key Subject of Ministry of Railway Technology Research and Development Program(No.2011G010-D)Central University Funds for Basic Research(No.SWJTU12ZT12)
文摘In the ISO9000"input-output"process model,the concept of process quality is difficult to get the correct interpretation. From the"white box"theory of process,this paper puts forward the scientific meaning of the concept of process quality and the process quality model by taking the basic operating unit of 6M1E in the railway construction project for example. The basic operating unit system consists of technological natural process,operation process and management process;the process quality of the basic operating unit system depends on the interrelation and interaction among those three sub-processes,and also subjects to the impact of the external disturbance input factors. Finally,the cast-in-situ prestressed concrete continuous box girder construction process is utilized to elaborate the specific application of this theory in the quality management of the railway construction project.
