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Abstract. China's new "Twelfth Five-Year Plan" set a target for total NO x emission reduction of 10 % for the period of 2011-2015. Heavy-duty diesel vehicles (HDDVs) have been considered a major contributor to NO x emissions in China. Beijing initiated a comprehensive vehicle test program in 2008. This program included a sub-task for measuring onroad emission profiles of hundreds of HDDVs using portable emission measurement systems (PEMS). The major finding is that neither the on-road distance-specific (g km −1 ) nor brake-specific (g kWh −1 ) NO x emission factors for diesel buses and heavy-duty diesel trucks improved in most cases as emission standards became more stringent. For example, the average NO x emission factors for Euro II, Euro III and Euro IV buses are 11.3 ± 3.3 g km −1 , 12.5 ± 1.3 g km −1 , and 11.8 ± 2.0 g km −1 , respectively. No statistically significant difference in NO x emission factors was observed between Euro II and III buses. Even for Euro IV buses equipped with SCR systems, the NO x emission factors are similar to Euro III buses. The data regarding real-time engine performance of Euro IV buses suggest the engine certification cycles did not reflect their real-world operating conditions. These new on-road test results indicate that previous estimates of total NO x emissions for HDDV fleet may be significantly underestimated. The new estimate in total NO x emissions for the Beijing HDDV fleet in 2009 is 37.0 Gg, an increase of 45 % compared to the previous study. Further, we estimate that the total NO x emissions for the na-

Defatted wheat germ protein (DWGP) was isolated by alkaline extraction at pH 9.5 and subsequent isoelectric precipitation at pH 4.0, and its nutritional and functional properties were studied. The results showed that the amino acid content of defatted wheat germ was as high as 26.793 g/100 g, and the contents of eight essential amino acids were all relatively high. The isoelectric point of DWGP was 4.0. When pH >6.0, the DWGP had high solubility with a nitrogen solubility index of 70%. The emulsifying activity and emulsifying stability of DWGP were similar to those of bovine serum albumin and a little higher than those of casein. DWGP had good foaming capacity, but its foaming stability (FS) was not very good. However, the FS of DWGP can be improved through physical, chemical, or enzymatic methods. Moreover, DWGP had excellent water retention (WR); especially at pH 8.0 and a temperature of 70 degrees C, the WR of DWGP was the highest at 229.4%. DWGP offers is a potential source of functional protein isolate for possible food applications.

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