Search results

The performance of the measurement matrix directly affects the quality of reconstruction of compressive sensing signal, and it is also the key to solve practical problems. In order to solve data collection problem of wireless sensor network (WSN), the authors design a kind of optimization of sparse matrix. The paper aims to discuss these issues.

Based on the sparse random matrix, it optimizes the seed vector, which regards elements in the diagonal matrix of Hadamard matrix after passing singular value decomposition (SVD). Compared with the Toeplitz matrix, it requires less number of independent random variables and the matrix information is more concentrated.

The performance of reconstruction is better than that of Gaussian random matrix. The authors also apply this matrix to the data collection scheme in WSN. The result shows that it costs less energy and reduces the collection frequency of nodes compared with general method.

The authors design a kind of optimization of sparse matrix. Based on the sparse random matrix, it optimizes the seed vector, which regards elements in the diagonal matrix of Hadamard matrix after passing SVD. Compared with the Toeplitz matrix, it requires less number of independent random variables and the matrix information is more concentrated.

Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety, but it can alter both the contents of elements along with speciation and bioavailability. Three common cooking methods, the soaking, steaming and boiling, were evaluated for their effects on the protein structures, protein digestibility, iodine content and iodine bioavailability of S. fusiforme.

Fourier transform infrared spectroscopy was used to study the structural changes of protein, and an in vitro digestion/Caco-2 cell culture system was used to evaluate the digestibility of protein, bioaccessibility and bioavailability of iodine.

Boiling and steaming altered the protein secondary structure demonstrated by increased a-helix and random coil and decreased β-sheet, which improved the in vitro protein digestibility. Iodine content was reduced by cooking, with the highest loss observed after boiling, followed by soaking and steaming, while it was found that both bioaccessibility and cellular uptake of iodine were significantly elevated by boiling and steaming using an in vitro digestion/Caco-2 cell culture system. The presence of ascorbic acid, citric acid or tyrosine was beneficial for the iodine absorption, while oxalic acid and phytic acid hindered the iodine bioavailability.

The present finding suggested that cooking was conducive to the digestion and absorption of iodine in S. fusiforme. In addition, different dietary factors could have a certain impact on the absorption of iodine. Results of the study are essential for improving the application value of S. fusiforme to ensure reasonable consumption of seaweeds.