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Fei Gao,Zhenyu Liu,R. D. K. Misra,Haitao Liu,Fuxiao Yu 대한금속·재료학회 2014 METALS AND MATERIALS International Vol.20 No.5
The hot deformation behavior of an ultra-pure 17%Cr ferritic stainless steel was studied in the temperaturerange of 750-1000 °C and strain rates of 0.5 to 10 s1 using isothermal hot compression tests in a thermomechanicalsimulator. The microstructural evolution was investigated using electron backscattered diffractionand transmission electron microscopy. A modified constitutive equation considering the effect of strain onmaterial constant was developed, which predicted the flow stress for the deformation conditions studied, exceptat 950 °C in 1 s1 and 900 °C in 10 s1. Decreasing deformation temperature and increasing strain was beneficialin refining the microstructure. Decreasing deformation temperature, the in-grain shear bands appeared inthe microstructure. It is suggested that the dynamic softening mechanism is closely related to deformationtemperature. At low deformation temperature, dynamic recovery was major softening mechanism and no dynamicrecrystallization occurred. At high deformation temperature, dynamic softening was explained in terms ofefficient dynamic recovery and limited continuous dynamic recrystallization. A drop in the flow stress wasnot found due to very small fraction of new grains nucleated during dynamic recrystallization.
Na Ni,Zhenyu Wang,Linchen Wang,Fan He,Jinkai Liu,Yuan Gao,Dequan Zhang 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.4
Reduced sodium emulsified lamb sausagesproduced using addition of lamb plasma protein wereevaluated for gel properties, sensory attributes, and microstructures. Hardness, cohesiveness, chewiness, redness,yellowness, juiciness, and overall acceptability values ofthe emulsified lamb sausages containing 1.5% sodiumchloride and more than 3% lamb plasma protein weresignificantly (p<0.05) higher than values for sausages with3.5% sodium chloride and no plasma protein. Sensoryattributes indicated that lamb sausages with addition of 4%plasma protein and 1.5% sodium chloride had the greatestoverall acceptability. Matrix morphological characteristicsof sausages were affected by addition of plasma proteinand sodium chloride. Lamb plasma protein enhanced thegel properties of emulsified lamb sausages and improvedthe sensory quality, providing a method to reduce thesodium chloride content of emulsified sausage.
Caixia Zhang,Zhenyu Wang,Zheng Li,Qingwu Shen,Lijuan Chen,Lingling Gao,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle inresponse to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from saltedmeat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresisand fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lowerthan that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillarproteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effecton phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein wereidentified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogenphosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxidedismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus,salting may influence meat quality through protein phosphorylation, which regulates proteindegradation and glycolysis.
Haitao Guo,Zhenyu Wang,Han Pan,Xin Li,Li Chen,Weili Rao,Yuan Gao,Dequan Zhang 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) areformed in muscle-based foods under different cookingmethods. HAAs (9 varieties) in lamb patties cooked usingtraditional Chinese cooking methods (roasting, frying, panfrying,and stewing in seasonings) were investigated. Thetotal HAAs contents in roasted, fried, pan-fried, and stewedpatties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAsincreased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominantHAAs in deep roasted and fried samples, while 1-methyl-9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b]indole (Norharman) were the main HAAs in pan-fried andstewed samples. Types and contents of HAAs formed atdifferent cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs contentthan the high-temperature cooking methods roasting,frying, and pan-frying.
Banpu Ruan,Zhenyu Gao,Juan Zhao,Bin Zhang,Anpeng Zhang,Kai Hong,Shenglong Yang,Hongzhen Jiang,Chaolei Liu,Guang Chen,Youlin Peng,Guojun Dong,Longbiao Guo,Zhengjin Xu,Qian Qian 한국식물학회 2017 Journal of Plant Biology Vol.60 No.4
Leaf color-related mutants are important materialsto study the chlorophyll biosynthesis and chloroplastdevelopment. Here, we isolated and characterized a thermosensitiveyellow-green leaf mutant, ygl, through mutagenizedJaponica rice cultivar Zhonghua11 by EMS. The mutantshowed yellow-green leaves only at the seedling stage. Genetic and molecular analyses uncovered that YGL encodean Mg2+-chelatase ChlD subunit, which was a new allele ofChl1/YGL7. Quantitative PCR and GUS staining showedthat the YGL transcripts expressed in all tested organs andsubcellular localization detected YGL protein in the chloroplasts. The mutant displayed yellow-green leaves at 20°C andnormal green leaves at 34°C during the seedling stage. Transcript level of YGL in the ygl mutant was significantlyreduced at 20°C, and increased at 34°C compared with thewild-type plant. Furthermore, the expression of chlorophyllbiosynthesis and chloroplast development related genes wereinfluenced by the mutation of YGL at different temperature. These findings suggested that the YGL gene not only play akey role in chlorophyll biosynthesis, but is affected attranscript level by temperature in rice.
Zhang, Caixia,Wang, Zhenyu,Li, Zheng,Shen, Qingwu,Chen, Lijuan,Gao, Lingling,Zhang, Dequan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillar proteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effect on phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein were identified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogen phosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxide dismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus, salting may influence meat quality through protein phosphorylation, which regulates protein degradation and glycolysis.
Effects of temperature on the local fracture toughness behavior of Chinese SA508-III welded joint
Li Xiangqing,Ding Zhenyu,Liu Chang,Bao Shiyi,Qian Hao,Xie Yongcheng,Gao Zengliang 한국원자력학회 2020 Nuclear Engineering and Technology Vol.52 No.8
The structural integrity of welded joints in the reactor pressure vessel (RPV) is directly related to the safety of nuclear power plants. The RPV is made from SA508-III steel in a pressurized water reactor. In this study, we investigated the effects of temperature on the tensile and fracture toughness properties of Chinese SA508-III welded joint in different sampling areas in order to provide reference data for structural integrity assessments of RPVs. The specimens used in tensile and fracture toughness tests were fabricated from the base metal (BM), weld metal (WM), and the heat-affected zone (HAZ) in the welded joint. The representative testing temperatures included the ambient temperature (20 C), upper shelf temperature (100 C), and service temperature (320 C). The results showed that temperature greatly affected the fracture toughness (JIC) values for the SA508-III welded joint. The JIC values for BM and HAZ both decreased remarkably from 20 C to 320 C. The fracture morphologies showed that the BM and HAZ in the welded joint exhibited fully ductile fracture at 20 C, whereas partial cleavage fracture was mixed in ductile fracture mode at 100 C and 320 C. The WM exhibited the ductile and cleavage fracture mixed mode at various temperatures, and the JIC values showed slight changes