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  • Author or Editor: Z.X. Chen x
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Abstract  

A method of efficiency calibration for the measurement of 88Kr and 138Xe by HPGe γ-spectrometer is proposed in the present paper. The question for the efficient calibration is, how to achieve homogeneous sources of 88Kr-88Rb and 138Xe-138Cs. The fission product gases were obtained by irradiating a precisely measured amount of U3O8 (90% 235U) filled in a quartz glass ampoule. Source cell was first filled up with stearic acid, and then the fission product gases were charged into it. Xenon and krypton are not adsorbed on stearic acid, therefore, homogeneous sources of 88Kr-88Rb and 138Xe-138Cs can be prepared. The results of the experiment demonstrate that the method is feasible and successful.

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The common wheat line, YW243, developed in our research group, was tested for the resistances of barley yellow dwarf virus (BYDV), powdery mildew (Pm) and stripe rust in field, and was analyzed by molecular markers for convenient trace of the resistant genes in breeding. Genomic in situ hybridization (GISH) analysis and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) assay further demonstrated that YW243 was a homozygous multiple translocation line of Triticum aestivum, Thinopyrum intermedium and Secale cereale (T7DS·7DL-7XL & 1BL·1RS). The disease resistance test and marker analysis showed that YW243 carried seven resistance genes to the three diseases, including Bdv2 to BYDV on 7DL-7XL, Pm4 to powdery mildew on 2AL, Yr2, Yr9, Sr 31 and Lr26 and a new Yr to stripe rust on 7B, 1BL, 1RS and 2BL. Restriction fragment length polymorphism (RFLP) markers Xpsr687 and Xwg380 , sequence tagged site (STS) marker STS 1700 , simple sequence repeat (SSR) markers Xgwmc364 and Xgwm582 , SSR markers Xgwm388 and Xgwm501 can be used as diagnostic tools to track Bdv2, Pm4, Yr2, Yr9 and Yr in YW243 , respectively; and two amplified fragment length polymorphism (AFLP) markers M54E63 - 700 and M54E64 - 699 can also be used to select Yr in YW243 .

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Genotypes with various Vp-1B alleles perform different levels of pre-harvest sprouting (PHS) tolerance. In this study, 217 white-grained wheat cultivars, including 75 landraces, 39 historical cultivars, and 103 modern cultivars from five major regions of China, were examined to characterize the diversity of the Viviparous-1B ( Vp-1B ) locus associated with PHS tolerance. Four Vp-1B alleles were identified, three ( Vp-1Ba , Vp-1Bb and Vp-1Bc ) of which were previously reported in Chinese wheat cultivars. A new allele, Vp-1Be , was identified in the PHS tolerant landrace Hongheshangtou. Sequence analysis showed that Vp-1Be had an insertion of a 4-bp fragment, two SNPs, and a deletion of an 83-bp fragment compared with the nucleotide sequence of Vp-1Ba (AJ400713), all located in the third intron. Vp-1Be shared 97.80% similarity with the nucleotide sequence of AJ400713. The frequencies of Vp-1Ba , Vp-1Bb , and Vp-1Bc were 36.0%, 5.3%, and 57.3% in landraces; 23.1%, 7.7%, and 69.2% in historical cultivars; and 52.4%, 0%, and 47.6% in current cultivars, respectively.

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Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles. Results showed that the water absorption of whole-barley fortified cracker flour was reduced by the additional arabic gum. Besides, arabic gum was more effective in reducing the resistance to inflation and improving the extensibility of whole-barley fortified dough. Mixolab parameters indicated that the weakening of gluten proteins and the rate of starch retrogradation in whole-barley fortified cracker dough were reduced by the presence of arabic gum. Guar gum and xanthan gum promoted the rate of protein breakdown, but slowed down the starch gelatinization and retrogradation rate during the Mixolab heating-cooling cycle. In conclusion, involved arabic gum rather than guar gum or xanthan gum is benefit to improve the baking quality of wholebarley fortified saltine crackers.

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Abstract  

To provide a convenient and facile method to evaluate the radiochemical purity (RCP) of 99mTc-TRODAT-1 in quality control of routine clinical application, a simplified method of single-strip thin layer chromatography (TLC) was developed and validated by high performance liquid chromatography (HPLC). The RCP data of TLC correlated well with HPLC.

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Two hundred and ninety F9 recombinant inbred lines (RILs) derived from the bread wheat cultivar Gaocheng 8901 and the waxy wheat cultivar Nuomai 1 were used in determining the high-molecular-weight glutenin subunit (HMW-GS) and waxy protein subunit combinations and their effects on the dough quality and texture profile analysis (TPA) of cooked Chinese noodles. Seven alleles were detected at Glu-1 loci. There were two alleles found at each of the Wx-A1, Wx-B1 and Wx-D1 loci. Eight allelic combinations were observed for HMW-GS, LMW-GS and waxy proteins, respectively. Both the 1/7+8/5+10 and 1/7+8/5+12 combinations contributed to dough elasticity, and the 1/7+8/5+10 combination also provided better TPA characteristics. Compared to Wx protein, HMW-GS was more important on dough alveogram properties. LMW-GS significantly affected springiness and cohesiveness; HMW-GS mainly affected the hardness; Wx×LMW-GS significantly affected the springiness, cohesiveness and chewiness; HMW-GS×Wx×LMW-GS mainly influenced the springiness and chewiness. But HMW-GS×LMW-GS only affected the spinginess. These indicated the TPA of noodles was significantly affected by the interactions between glutenin and Wx proteins.

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Journal of Thermal Analysis and Calorimetry
Authors: Z. Xiao, D. Liu, C. Wang, Z. Cao, X. Zhan, Z. Yin, Q. Chen, H. Liu, F. Xu, and L. Sun

Abstract  

The effect of mechanical alloying on Zn-Sb alloy system is investigated with X-ray diffraction (XRD), laser grain size analysis and differential scanning calorimetry (DSC) respectively. The results of laser particle size analysis shows that the particle size decreases with increasing of the grinding time between 0 and 24 h. XRD and DSC results indicate that longer the grinding time of Zn-Sb is, the more content of Zn4Sb3 become in the product in this process.

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Separation and analysis of water-soluble proteins (WSP) are important in understanding wheat grain proteome fundamentals. However, due to their high degree of heterogeneity and complexity in the compositions, separating WSP is generally difficult and relevant methodologies are not efficiently developed yet. Capillary electrophoresis (CE) is one of the analytical methods currently used for protein separation and characterization. In the present study, a CE method is established for rapidly separating and characterizing WSP of wheat grains. The established method was tested in various applications including wheat variety and germplasm identification as well as protein synthesis and accumulation studies during different grain development stages subject to genotypic and environmental variations. As results, the characteristic CE patterns of a range of bread wheat cultivars and related species were readily identified. The synthesis and accumulation patterns of wheat WSP during developing grains as well as their stabilities in different environments were also investigated. The technical advancements present in this article appear to be useful for wheat cultivar and germplasm identification as well as genetics and breeding research.

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This study aimed to clarify the genetic mechanisms behind wheat flour color. Flour colorrelated traits (L*, a*, and b*) and polyphenol oxidase (PPO) activity are important parameters that influence the end-use quality of wheat. Dissecting the genetic bases and exploring important chromosomal loci of these traits are extremely important for improving wheat quality. The diverse panel of 205 elite wheat varieties (lines) was genotyped using a highdensity Illumina iSelect 90K single-nucleotide polymorphisms (SNPs) assay to disclose the genetic mechanism of flour color-related traits and PPO activity. In 2 different environments and their mean values (MV), 28, 30, 24, and 12 marker-trait associations (MTAs) were identified for L*, a*, b* traits, and PPO activity, respectively. A single locus could explain from 5.52% to 20.01% of the phenotypic variation for all analyzed traits. Among them, 5 highly significant SNPs (P ≤ 0.0001), 11 stable SNPs (detected in all environments) and 25 multitrait MTAs were identified. Especially, BS00000020_51 showed pleiotropic effects on L*, a*, and b*, and was detected in all environments with the highest phenotypic contribution rates. Furthermore, this SNP was also found to be co-associated with wheat grain hardness, ash content, and pasting temperature of starch in previous studies. The identification of these significantly associated SNPs is helpful in revealing the genetic mechanisms of wheat colorrelated traits, and also provides a reference for follow-up molecular marker-assisted selection in wheat breeding.

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To study the development of starch granules in polyploid wheats, we investigated the expression of starch synthetic genes between the synthetic hexaploid wheat SHW-L1, its parents T. turgidum AS2255 and diploid Ae. tauschii AS60. The synthetic hexaploid wheat SHW-L1 showed significantly higher starch content and grain weight than its parents. Scanning electron microscopy (SEM) showed that SHW-L1 rapidly developed starch granules than AS2255 and AS60. The amount of B-type granule in AS60 was less than that in SHW-L1 and AS2255. RT-qPCR result showed that the starch synthetic genes AGPLSU1, AGPLSU2, AGPSSU1, AGPSSU2, GBSSI, SSIII, PHO1 and PHO2 expressed at earlier stages with larger quantity in SHW-L1 than in its parents during wheat grain development. The expression of the above mentioned genes in AS60 was slower than in SHW-L1 and AS2255. The expression pattern of starch synthase genes was also associated with the grain weight and starch content in all three genotypes. The results suggested that the synthetic hexaploid wheat inherited the pattern of starch granule development and starch synthase gene expression from tetraploid parent. The results suggest that tetraploid wheat could plays more important role for starch quality improvement in hexaploid wheat.

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