Henan University of Technology

About: Henan University of Technology is a education organization based out in Zhengzhou, China. It is known for research contribution in the topics: Catalysis & Chemistry. The organization has 7648 authors who have published 6503 publications receiving 73067 citations. The organization is also known as: Hénán Gōngyè Dàxué.

Genome-Wide Association Studies of Photosynthetic Traits Related to Phosphorus Efficiency in Soybean.

Abstract: Photosynthesis is the basis of plant growth and development, and is seriously affected by low phosphorus (P) stress. However, few studies have reported for the genetic foundation of photosynthetic response to low P stress in soybean. To address this issue, 219 soybean accessions were genotyped by 292,035 high-quality single nucleotide polymorphisms (SNPs) and phenotyped under normal and low P conditions in 2015 and 2016. These datasets were used to identify quantitative trait nucleotides (QTNs) for photosynthesis-related traits using mrMLM, ISIS EM-BLASSO, pLARmEB, FASTmrMLM, FASTmrEMMA, and pKWmEB methods. As a result, 159 QTNs within 31 genomic regions were found to be associated with four photosynthesis-related traits under different P stress conditions. Among the 31 associated regions, five (q7-2, q8-1, q9, q13-1, and q20-2) were detected commonly under both normal and low P conditions, indicating the insensitivity of these candidate genes to low P stress; five were detected only under normal P condition, indicating the sensitivity of these candidate genes to low P stress; six were detected only under low P condition, indicating the tolerantness of these candidate genes to low P stress; 20 were reported in previous studies. Around the 159 QTNs, 52 candidate genes were mined. These results provide the important information for marker-assisted breeding in soybean and further reveal the basis for the application of P tolerance to photosynthetic capacity.

Simultaneous determination of hydroquinone and catechol using a glassy carbon electrode modified with gold nanoparticles, ZnS/NiS@ZnS quantum dots and L-cysteine

Abstract: We describe an electrochemical sensor for simultaneous determination of hydroquinone (HQ) and catechol (CC). A glassy carbon electrode (GCE) was modified with gold nanoparticles, L-cysteine, and ZnS/NiS@ZnS quantum dots using a layer-by-layer technique. The materials were characterized by X-ray diffractometry, field emission scanning electron microscopy, and electrochemical impedance and Fourier transform infrared spectroscopy. Cyclic voltammetry and differential pulse voltammetry revealed this modified GCE to represent a highly sensitive sensor for the simultaneous determination of HQ and CC. The anodic peak current for HQ at a working voltage of 80 mV (vs. Ag/AgCl) is related to its concentration in the 0.1 to 300 μM range (even in the presence of 0.1 mM of CC). The anodic peak current for CC at a working voltage of 184 mV is related to its concentration in the 0.5 to 400 μM range (even in the presence of 0.1 mM of HQ). The detection limits (at an S/N ratio of 3) are 24 and 71 nM for HQ and CC, respectively. The modified GCE was successfully applied to the determination of HQ and CC in aqueous solutions and gave satisfactory results.

Effect of pre-emulsified soy oil with soy protein isolate in frankfurters: A physical-chemical and Raman spectroscopy study

Abstract: In this study, the changes of protein structure, proximate composition and physico-chemical attributes of frankfurters (1% NaCl) with pre-emulsified soy oil used in the beating processing were investigated. Three samples were prepared: C, with pork backfat; T1, with pre-emulsified soy oil (soy protein isolate (SPI): soy: water was 1:10:10); T2, with pre-emulsified soy oil (SPI: soy: water was 1:5:5). The energy and fat content decreased while the protein content, L∗ value, cooking yield and textural properties of frankfurters increased when substituting backfat with pre-emulsified soy oils. The microstructure of C showed a spongy appearance with numerous cavities, then T1 and T2 showed more cavity formation and SPI dispersed around the oil globules. There were significantly (p 0.05) changes for the secondary structures of protein in T1 and T2. The results showed that replaced pork backfat with pre-emulsified soy oil enabled to produce low-salt and low-fat frankfurters.