ITTC Functional Grains Centre Data

The functional grains group undertakes research that characterizes the functional properties of grains. These properties are determined by  physical measurements and chemical composition analysis.
Data generated from the centre will be used in an ongoing basis by the Functional Grains Centre consortium partners: Sunrice, Graingrowers Ltd., NSW DPI, MSM Milling, Woods Grains, CSIRO Werribee, Flavour Makers, Teys, and the researchers at CSU.
Data collection contains:

Chemical composition of grains generated using: HPLC, Mass Spec, GC
Physical properties of grains as measured by: RVA, Doughlab, Rheometer
Functional properties of grains: Reagent based assays, Cellular based assays

The collection is expected to grow by 10TB per year for 3 years, with maximum individual file size of 50 MB. Data will be analysed in laboratories on local PCs/Laptops using proprietary software.
Creation of existing data has been funded by grants from ARC, GRDC, the CRC for Sustainable Rice production and CSU. The majority of the funding for the next 3 years will be from the ARC Industrial Transformation Training Centre for Functional Grains.
Research will be made available to researchers within and outside of the Functional Grain Centre (subject to IP restrictions). At the completion of ARC Industrial Transformation Training Centre in December 2017, all data that has not been commercialized will be released into the public domain.
The database of grain functionality parameters will be useful for future comparative analysis of different grains sample properties. Over time, this database will collate the features of different grain species and varieties and document the variation in composition and functionality of grains grown under different conditions.

功能谷物研究组（Functional Grains Group）所开展的研究，旨在表征谷物的功能特性，此类特性可通过物理测量与化学成分分析进行界定。

本中心生成的数据将由功能谷物中心联盟（Functional Grains Centre consortium）的合作方持续使用，合作方包括：Sunrice、Graingrowers Ltd.、新南威尔士州初级产业部（New South Wales Department of Primary Industries, NSW DPI）、MSM Milling、Woods Grains、联邦科学与工业研究组织韦里比分部（CSIRO Werribee）、Flavour Makers、Teys以及查尔斯特大学（Charles Sturt University, CSU）的研究人员。

本次数据集涵盖以下内容：利用高效液相色谱（High Performance Liquid Chromatography, HPLC）、质谱（Mass Spec）、气相色谱（Gas Chromatography, GC）检测得到的谷物化学成分数据；通过快速黏度分析仪（Rapid Visco Analyzer, RVA）、面团实验室（Doughlab）、流变仪（Rheometer）测得的谷物物理特性数据；以及谷物功能特性数据，涵盖基于试剂的检测实验与基于细胞的检测实验。

预计未来3年内，该数据集规模将以每年10TB的速率增长，单文件最大容量可达50MB。相关数据将在实验室中通过本地个人计算机/笔记本电脑搭载专有软件完成分析。

现有数据集的创建工作由澳大利亚研究理事会（Australian Research Council, ARC）、谷物研究与发展公司（Grains Research and Development Corporation, GRDC）、可持续水稻生产合作研究中心（CRC for Sustainable Rice Production）以及查尔斯特大学（CSU）提供的项目资助。未来3年的主要资金来源为澳大利亚研究理事会功能谷物产业转型培训中心（ARC Industrial Transformation Training Centre for Functional Grains）。

本研究成果将向功能谷物中心内外的研究人员开放（需遵守知识产权限制）。待澳大利亚研究理事会功能谷物产业转型培训中心项目于2017年12月结题后，所有未商业化的数据将全部公开至公共领域。

本谷物功能参数数据库可用于未来不同谷物样品特性的对比分析。随着时间推移，该数据库将整合不同谷物物种与品种的相关特征，并记录不同种植条件下谷物成分与功能特性的差异变化。