A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a ...A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% （w/w） of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels （0.25, 0.50 and 1.00%, w/w） based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions.展开更多
Background： Original rumen digesta, rumen liquid and solid fractions have been frequently used to assess the rumen bacterial community. However, bacterial profiles in rumen original digesta, liquid and solid fraction...Background： Original rumen digesta, rumen liquid and solid fractions have been frequently used to assess the rumen bacterial community. However, bacterial profiles in rumen original digesta, liquid and solid fractions vary from each other and need to be better established.Methods： To compare bacterial profiles in each fraction, samples of rumen digesta from six cows fed either a high fiber diet（HFD） or a high energy diet（HED） were collected via rumen fistulas. Rumen digesta was then squeezed through four layers of cheesecloth to separate liquid and solid fractions. The bacterial profiles of rumen original digesta, liquid and solid fractions were analyzed with High-throughput sequencing technique.Results： Rumen bacterial diversity was mainly affected by diet and individual cow（P 〉 0.05） rather than rumen fraction. Bias distributed bacteria were observed in solid and liquid fractions of rumen content using Venn diagram and LEf Se analysis. Fifteen out of 16 detected biomarkers（using LEf Se analysis） were found in liquid fraction, and these 15 biomarkers contributed the most to the bacterial differences among rumen content fractions.Conclusions： Similar results were found when using samples of original rumen digesta, rumen liquid or solid fractions to assess diversity of rumen bacteria; however, more attention should be draw onto bias distributed bacteria in different ruminal fractions, especially when liquid fraction has been used as a representative sample for rumen bacterial study.展开更多
【目的】叶绿素含量可以用来评价棉花的长势情况,快速、准确和大面积监测棉花叶绿素含量,有助于实现精准农业。【方法】分别用0~2阶(步长为0.2)的分数阶微分处理和1~10尺度下的小波变换对田间测定的陆地棉和海岛棉等2种棉花的高光谱反...【目的】叶绿素含量可以用来评价棉花的长势情况,快速、准确和大面积监测棉花叶绿素含量,有助于实现精准农业。【方法】分别用0~2阶(步长为0.2)的分数阶微分处理和1~10尺度下的小波变换对田间测定的陆地棉和海岛棉等2种棉花的高光谱反射率进行处理,提高棉花叶绿素含量反演精度。通过分析不同处理方式的光谱与叶绿素含量之间的相关性,筛选得出敏感波段;并运用支持向量机回归和随机森林回归模型分别构建棉花叶绿素含量高光谱估算模型。【结果】(1)在全波段范围内,2种棉花325~1075 nm光谱反射率曲线整体变化趋势基本相同,其反射率均随着叶绿素含量的增加而增大。(2)经连续小波变换和分数阶微分变换后,2种棉花高光谱数据和叶绿素含量的相关性有所增强。使用随机森林回归和小波能量系数7对陆地棉叶绿素含量的反演效果最好,建模集决定系数(coefficient of determination,R^(2))为0.931,均方根误差(root mean square error,RMSE)为0.782,剩余预测偏差(residual prediction deviation,RPD)为2.162;使用随机森林回归和小波能量系数6对海岛棉叶绿素含量的反演效果最佳,建模集R^(2)为0.932,RMSE为1.198,RPD为2.687。【结论】本研究可为棉花叶绿素含量遥感估算提供技术参考。展开更多
基金supported financially by the 863 Program of the Ministry of Science and Technology of China(2006AA10Z1E9)the National Natural Science Foundation of China(30671270)the 863 Key Important Project of the Ministry of Science and Technology,China(2006AA100101).
文摘A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% （w/w） of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels （0.25, 0.50 and 1.00%, w/w） based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions.
基金supported by National Dairy Industry and Technology System(CARS-37)National Natural Science Foundation of China(31402099)
文摘Background： Original rumen digesta, rumen liquid and solid fractions have been frequently used to assess the rumen bacterial community. However, bacterial profiles in rumen original digesta, liquid and solid fractions vary from each other and need to be better established.Methods： To compare bacterial profiles in each fraction, samples of rumen digesta from six cows fed either a high fiber diet（HFD） or a high energy diet（HED） were collected via rumen fistulas. Rumen digesta was then squeezed through four layers of cheesecloth to separate liquid and solid fractions. The bacterial profiles of rumen original digesta, liquid and solid fractions were analyzed with High-throughput sequencing technique.Results： Rumen bacterial diversity was mainly affected by diet and individual cow（P 〉 0.05） rather than rumen fraction. Bias distributed bacteria were observed in solid and liquid fractions of rumen content using Venn diagram and LEf Se analysis. Fifteen out of 16 detected biomarkers（using LEf Se analysis） were found in liquid fraction, and these 15 biomarkers contributed the most to the bacterial differences among rumen content fractions.Conclusions： Similar results were found when using samples of original rumen digesta, rumen liquid or solid fractions to assess diversity of rumen bacteria; however, more attention should be draw onto bias distributed bacteria in different ruminal fractions, especially when liquid fraction has been used as a representative sample for rumen bacterial study.
文摘【目的】叶绿素含量可以用来评价棉花的长势情况,快速、准确和大面积监测棉花叶绿素含量,有助于实现精准农业。【方法】分别用0~2阶(步长为0.2)的分数阶微分处理和1~10尺度下的小波变换对田间测定的陆地棉和海岛棉等2种棉花的高光谱反射率进行处理,提高棉花叶绿素含量反演精度。通过分析不同处理方式的光谱与叶绿素含量之间的相关性,筛选得出敏感波段;并运用支持向量机回归和随机森林回归模型分别构建棉花叶绿素含量高光谱估算模型。【结果】(1)在全波段范围内,2种棉花325~1075 nm光谱反射率曲线整体变化趋势基本相同,其反射率均随着叶绿素含量的增加而增大。(2)经连续小波变换和分数阶微分变换后,2种棉花高光谱数据和叶绿素含量的相关性有所增强。使用随机森林回归和小波能量系数7对陆地棉叶绿素含量的反演效果最好,建模集决定系数(coefficient of determination,R^(2))为0.931,均方根误差(root mean square error,RMSE)为0.782,剩余预测偏差(residual prediction deviation,RPD)为2.162;使用随机森林回归和小波能量系数6对海岛棉叶绿素含量的反演效果最佳,建模集R^(2)为0.932,RMSE为1.198,RPD为2.687。【结论】本研究可为棉花叶绿素含量遥感估算提供技术参考。
