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The understanding of water adsorption and desorption behavior in the shale rocks is of great significance in the reserve estimation, wellbore stability and hydrocarbon extraction in the shale gas reservoirs. However, the water sorption behavior in the shales remains unclear. In this study, water vapor adsorption/desorption isotherms of the Longmaxi shale in the Sichuan Basin, China were conducted at various temperatures (30 °C, 60 °C) and a relative pressure up to 0.97 to understand the water sorption behavior. Then the effects of temperature and shale properties were analyzed, and the water adsorption, hysteresis, saturation and capillary pressure were discussed. The results indicate that water adsorption isotherms of the Longmaxi shale exhibit the type II characteristics. The water molecules initially adsorb on the shale particle/pore surfaces at low relative pressure while the capillary condensation dominates at high relative pressure. Temperature favors the water sorption in the shales at high relative pressure, and the GAB isotherm model is found to be suitable for describe the water adsorption/desorption behavior. The high organic carbon and full bedding are beneficial to water adsorption in the shales while the calcite inhibits the behavior. There exists the hysteresis between water adsorption and desorption at the whole relative pressure, which suggests that the depletion of condensed water from smaller capillary pores is more difficult than that from larger pores, and the chemical interaction contributes to the hysteresis loop for water sorption. The capillary pressure in the shales can be up to the order of several hundreds of MPa, and thus the desorption of water from the shales may not be as easy as the water adsorption due to the high capillary pressure, which results in water retention behavior in the shale gas reservoirs. These results can provide insights into a better understanding of water sorption behavior in the shale so as to optimize extraction conditions and predict gas productivity in the shale gas reservoirs.

Waxy starch has an important influence on the qualities of breads. Generally, grain weight and yield in waxy wheat (Triticum aestivum L.) are significantly lower than in bread wheat. In this study, we performed the first proteomic and phosphoproteomic analyses of starch granule-binding proteins by comparing the waxy wheat cultivar Shannong 119 and the bread wheat cultivar Nongda 5181. These results indicate that reduced amylose content does not affect amylopectin synthesis, but it causes significant reduction of total starch biosynthesis, grain size, weight and grain yield. Two-dimensional differential in-gel electrophoresis identified 40 differentially expressed protein (DEP) spots in waxy and non-waxy wheats, which belonged mainly to starch synthase (SS) I, SS IIa and granule-bound SS I. Most DEPs involved in amylopectin synthesis showed a similar expression pattern during grain development, suggesting relatively independent amylose and amylopectin synthesis pathways. Phosphoproteome analysis of starch granule-binding proteins, using TiO2 microcolumns and LC-MS/MS, showed that the total number of phosphoproteins and their phosphorylation levels in ND5181 were significantly higher than in SN119, but proteins controlling amylopectin synthesis had similar phosphorylation levels. Our results revealed the lack of amylose did not affect the expression and phosphorylation of the starch granule-binding proteins involved in amylopectin biosynthesis.

Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using the wheat cultivar CB037B and its Glu-B3 deletion line CB037C. The results showed that the Glu-B3h deletion had no significant effects on plant morphological or yield traits, but resulted in a clear reduction in protein body number and size and main quality parameters, including inferior mixing property, dough strength, loaf volume and score. Molecular characterization showed that the Glu-B3h gene consists of 1179 bp and its encoded B-subunit has a longer repetitive domain and an increased number of α-helices, as well as higher expression, which could contribute to superior flour quality. The SNP-based allele-specific PCR markers designed for the Glu-B3h gene were developed and validated with bread wheat holding various alleles at Glu-B3 locus, which could effectively distinguish the Glu-B3h gene from others at the Glu-B3 locus and have potential applications for wheat quality improvement through marker-assisted selection.