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Quality prediction of freshly-harvested wheat using Gluto Peak during postharvest maturation

Grain & Oil Science and Technology 2021年第4期4卷 174-181页

作者： Mengyu Mu Ruidie Geng Yuanyuan Yue Feng Jia Xia Zhang jinshui wang College of Biological Engineering Henan University of TechnologyZhengzhou 450001China

Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological ***,this process is time-consuming and *** study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak *** and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four *** analysis was also conducted between the rheological properties and the gluten aggregation *** of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time *** Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased *** of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample *** sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.0

关键词： Wheat Postharvest maturation Rheological properties Gluten aggregation properties Glutopeak test Quality prediction

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Effects of vitamin C on the structural and functional characteristics of wheat gluten

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Grain & Oil Science and Technology 2022年第2期5卷 79-86页

作者： Feng Jia Kaichang Ye Changfu Zhang Shihao Zhang Mingxin Fu Xiao Liu Ruijia Guo Ruiting Yang Huiru Zhang jinshui wang College of Biological Engineering Henan University of TechnologyZhengzhou 450001China

Vitamin C(VC)can greatly enhance the quality properties of dough and steamed bread in the food ***,there are few studies on the interaction between VC and gluten,and the mechanism of VC influencing the foaming capacity,emulsifiablity,and dynamic viscosity of gluten is not *** this study,different content of VC(0,1%,2%,3%,4%and 5%)was added to gluten to obtain VC-gluten dough samples(CK,GV1,GV2,GV3,GV4 and GV5),and the properties of the VC-gluten dough were *** showed that the increasing VC content lead to increase in the content of high-,medium-and low-molecular weight gluten,suggesting that VC improved the protein solubility of *** G'and G"values of dough containing VC were higher than those of the control with the increase of scanning *** foaming ability of gluten increased with the increase of VC *** of the dough of GV1 to GV 5 were significantly lower than that of the ***,VC could reduce the number of bubbles in gluten protein,when the VC content was less than 3%.In conclusion,VC might reduce the emulsifying characteristic and emulsifying stability of gluten,increase the solubility of gluten,and improve the dynamic viscosity of gluten dough by changing the content of disulfide bond in *** study hopes to not only improve the functional characteristics of gluten protein,but also provide the basis for future development and improvement of VC-enriched health foods.

关键词： Vitamin C Gluten Foaming capacity Emulsibility Dynamic viscosity

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Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

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Grain & Oil Science and Technology 2018年第2期1卷 85-90页

作者： CHEN Di wang jinshui JIA Feng ZHANG Changfu College of Biological Engineering Henan University of Technology

The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during ***, inclusion of 30% sourdough produced the best protective effect on product staling.

关键词： Sourdough Chinese steamed bread Dough quality Shelf life Texture profile analysis

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Correlation of Gluten Molecular Conformation with Dough Viscoelastic Properties during Storage

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Grain & Oil Science and Technology 2018年第1期1卷 1-7页

作者： JIA Feng ZHANG Shuaibing ZHANG Yijun wang jinshui College of Biological Engineering Henan University of Technology Innovative Experimental College Northwest A&F University

Significant correlations exist for the total sample between the dough viscoelastic properties and quality, but little information about these links is available. This study investigates the relationship between the gluten molecular conformation and the dough viscoelastic properties of the Zhengmai 379 wheat variety with different relative humidity(RH) values during *** results showed that protein extractability, free sulfhydryl(SH) groups, and wet gluten contents decreased to a certain degree during storage, while the glutenin quantity significantly varied. Significant negative correlation coefficients were found between the dough viscosity at 50% RH and the β-turn contents at 40% RH(-0.918) or 60% RH(-0.949)(P < 0.01), the dough viscosity at50% RH and the β-turn contents at 50% RH(-0.912)(P < 0.05), and the dough viscosity at 50% RH and the α-helix/β-sheet ratio at 40% RH(-0.875), 50% RH(-0.869), or 60% RH(-0.843)(P < 0.05). Significant correlation coefficients were further observed between the dough viscosity at 50% RH and the β-sheet contents at 60% RH(0.927)(P < 0.01) and between the dough viscosity at50% RH and the β-sheet contents at 40% RH(0.910) or 50% RH(0.908)(P < 0.05). A decrease in the free SH groups of gluten and an increase in the low-molecular weight contents suggested that gliadin was incorporated via SS crosslinking to the glutenin-like protein, which did not dissolve in ethanol.

关键词： Wheat gluten Viscoelastic properties Free sulfhydryl groups Gluten secondary structure

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Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties

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Grain & Oil Science and Technology 2019年第2期2卷 27-32页

作者： Feng Jia Haicheng Yin Qi wang Yu Chen jinshui wang College of Biological Engineering Henan University of Technology

In this study,we revealed the differential proteins from the wheat endosperms using proteomic analysis and investigated their surface *** pattern of the polypeptides obtained from the Yangmai-15 and Yangmai-16 wheat varieties were compared using two-dimensional polyacrylamide *** addition,we compared the characteristics of the grain such as grain hardness,protein content,wet gluten,dough development time,dough stability,gliadin and glutenin contents between Yangmai-15 and Yangmai-16,and the results were significantly ***,216 and 197 protein spots were separated from Yangmai-15 and Yangmai-16,*** isoelectric points of the identified proteins ranged from 4 to 10 and the molecular weights of proteins varied from 10 to 100 ***,21 and 8 specific differential protein spots were identified fromthe flour of Yangmai-15 and Yangmai-16,*** surface properties of identified peptides consisted of hydrophobic or hydrophilic residues,as well as randomly scattered *** proteomic analysis of the wheat endosperms provides a novel insight into the biochemical basis for the differences in physicochemical properties between the soft and hard wheat varieties.

关键词： Soft and hard wheat Proteome Peptides surfaces Endosperm proteins

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基于泊松理论的动态股票网络投资模型

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复杂系统与复杂性科学 2015年第3期12卷 70-76页

作者：李艳韩华汪金水武汉理工大学理学院武汉430070

在已有股票投资网络模型的基础上,提出了以条件泊松过程来描述网络中新节点的加入的有向含权动态网络模型。节点之间连边服从择优连接,网络中的权重符合动态演化规律。解析结果以及仿真结果表明,该股票投资网络稳态出入强度及节点出入... 详细信息

在已有股票投资网络模型的基础上,提出了以条件泊松过程来描述网络中新节点的加入的有向含权动态网络模型。节点之间连边服从择优连接,网络中的权重符合动态演化规律。解析结果以及仿真结果表明,该股票投资网络稳态出入强度及节点出入强度随时间演化规律均服从幂律分布。

关键词：条件泊松过程择优连接动态演化幂律分布

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Physicochemical and structural characteristics of the Venn components of wheat gliadin

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Grain & Oil Science and Technology 2020年第1期3卷 18-24页

作者： Feng Jia Changfu Zhang Qi wang Jinhe Li Yu Chen jinshui wang College of Bioengineering Henan University of TechnologyZhengzhou 450001China

The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese steamed bread. Eight Venn components, Gli-8, Gli-9, Gli-10, Gli-11, Gli-12, Gli-13, Gli-14, and Gli-15, were extracted from wheat gliadin based on their solubility. The results of physicochemical characteristics showed that the differences in the contents, TDS,electrical conductivity, particle size and zeta potential of Venn components were significant, respectively. The content of Gli-15 in gliadin was the highest, and the content of Gli-9 was the lowest. The TDS value of Gli-9 was the highest(336.0), and the TDS value of Gli-15 was the lowest(52.0). The electrical conductivity of Gli-9 was the highest,which was 7.54 times the lowest value of Gli-11. The zeta potential of Gli-9 was -25.2 mV, and the zeta potential of the Gli-15 was -7.64 mV. However, the difference in the p H values was not significant. The results of UV spectrum and FTIR analysis showed that the secondary structures of the Venn components had significant differences. The results of the XRD patterns indicated that the Venn components might not be a single substance. The results of CLSM images implied that the molecular interactions among the components were varied. Hence, the results could provide research materials and basic data for deep processing and utilization of gliadin.

关键词： Wheat gliadin Venn components Physicochemical properties Structural characteristics

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党的领导地位的政治学阐释

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社会科学 2010年第7期 12-18页

作者：王金水江苏省行政学院<江苏行政学院学报>

中国共产党领导地位和执政地位的确立绝非偶然,它是中国政治发展路径选择的结果,是中国近代以来政党政治发展的独特道路使然,亦是出于威权政治在后发现代化国家的现实诉求。以中国共产党为核心的政治领导组织纪律性强,政治上高度统一,... 详细信息

中国共产党领导地位和执政地位的确立绝非偶然,它是中国政治发展路径选择的结果,是中国近代以来政党政治发展的独特道路使然,亦是出于威权政治在后发现代化国家的现实诉求。以中国共产党为核心的政治领导组织纪律性强,政治上高度统一,政治整合和社会动员能力超强,又具有与时俱进、开拓创新的独特品质,从而使得中国共产党责无旁贷地承担起了领导中国革命和中国特色社会主义现代化建设的重任,开辟了一条独特的政治驱动型的后发现代化国家的发展道路。

关键词：党的领导地位政治驱动型后发现代化

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善待农民工就是保护生产力——全面小康建设中的农民工问题研究

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生产力研究 2005年第9期 69-71页

作者：王金水中共泉州市委党校理论研究室福建泉州362000

当前,农民工所处的事实上的弱势地位、个人权益及群体权益遭受侵害的现象相当普遍,改革农民工制度势在必行。要从统筹城乡发展,从全面建设小康社会的战略高度,以农村改革的视野和系统思维方式、运用统筹的方法解决农民工面临的一系列问... 详细信息

当前,农民工所处的事实上的弱势地位、个人权益及群体权益遭受侵害的现象相当普遍,改革农民工制度势在必行。要从统筹城乡发展,从全面建设小康社会的战略高度,以农村改革的视野和系统思维方式、运用统筹的方法解决农民工面临的一系列问题,促进和谐社会的发展。

关键词：农民工弱势群体统筹

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一种基于句法分析的跟踪关系恢复方法

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计算机研究与发展 2015年第3期52卷 729-737页

作者：王金水翁伟彭鑫福建工程学院福州350108 厦门理工学院福建厦门361024 复旦大学软件学院上海201203

软件需求跟踪已被公认为影响软件项目成败的一个关键因素.针对大多数基于信息检索的需求跟踪方法都严重依赖于软件制品中的文本质量,提出了一种基于句法分析的动态需求跟踪方法.该方法能够从制品中抽取最有可能刻画自身特征的标引词,并... 详细信息

软件需求跟踪已被公认为影响软件项目成败的一个关键因素.针对大多数基于信息检索的需求跟踪方法都严重依赖于软件制品中的文本质量,提出了一种基于句法分析的动态需求跟踪方法.该方法能够从制品中抽取最有可能刻画自身特征的标引词,并减少制品中噪音对需求跟踪带来的不利影响.为了验证该方法的有效性,在多个来自不同项目且类型不同的软件制品上,比较了基于不同标引词集合的动态需求跟踪方法所建立的跟踪关系.实验结果表明,基于句法分析的动态需求跟踪方法能够有效地提高跟踪关系的准确性.

关键词：需求跟踪动态需求跟踪语义聚类句法分析自然语言处理

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