bluuebunny/crossref_metadata_2025 huggingface dataset:
Puroindoline Genotype of the U.S. National Institute of Standards & Technology Reference Material 8441, Wheat Hardness
Authors: Morris Craig F. , Massa Alicia N.
Published: June 2007

Grain hardness (kernel texture) is of central importance in the quality and utilization of wheat (Triticum aestivum L.) grain. Two major classes, soft and hard, are delineated in commerce and in the Official U.S. Standards for Grain. However, measures of grain hardness are empirical and require reference materials for instrument standardization. For AACC Approved Methods employing near‐infrared reflectance (NIR) and the Single Kernel Characterization System (39‐70A and 55‐31, respectively), such reference materials were prepared by the U.S. Dept. of Agriculture Federal Grain Inspection Service. The material was comprised of genetically pure commercial grain lots of five soft and five hard wheat cultivars and was made available through the National Institute of Standards and Technology (SRM 8441, Wheat Hardness). However, since their establishment, the molecular‐genetic basis of wheat grain hardness has been shown to result from puroindoline a and b. Consequently, we sought to define the puroindoline genotype of these 10 wheat cultivars and more fully characterize their kernel texture through Particle Size Index (PSI, Method 55‐30) and Quadrumat flour milling. NIR, SKCS, and Quadrumat break flour yield grouped the hard and soft cultivars into discrete texture classes; PSI did not separate completely the two classes. Although all four of these methods of texture measurement were highly intercorrelated, each was variably influenced by some minor, secondary factors. Among the hard wheats, the two hard red spring wheat cultivars that possess the Pina‐D1b (a‐null) hardness allele were harder than the hard red winter wheat cultivars that possess the Pinb‐D1b allele based on NIR, PSI, and break flour yield. Among the soft wheat samples, SKCS grouped the Eastern soft red winter cultivars separate from the Western soft white. A more complete understanding of texture‐related properties of these and future wheat samples is vital to the use and calibration of kernel texture‐measuring instruments.
Preservation of Head Rice Yield Under High‐Temperature Tempering as Explained by the Glass Transition of Rice Kernels
Authors: Zhang Qingling , Yang Wade , Jia Canchun
Published: June 2007

Tempering has been shown in literature to preserve head rice yield after heated air drying. Most reported tempering work was done adiabatically at a temperature below that for rice drying. In this study, the effect of a tempering temperature above that for rice drying on the whole kernel percentage was investigated. High‐temperature tempering is an effective way to preserve the whole kernel percentage for rice dried at a raised temperature (e.g., 60°C) at which head rice yield would otherwise incur a pronounced reduction without tempering. Tempering helped relax the strains inside a rice kernel induced by internal stresses developed during the drying process. The strains had two components (elastic component and viscous component) due to the viscoelasticity of rice kernels. The reduction of moisture content gradients inside a rice kernel during tempering helped eliminate the elastic component of the strains due to the elasticity of the rice kernel. Results showed that to effectively eliminate the viscous component of the strains due to the viscosity of the rice kernel, tempering temperatures must be kept well above the glass transition temperature of the rice kernel. A tempering temperature below the glass transition temperature failed to preserve the whole kernel percentage. For example, with a tempering temperature of 80°C and a tempering duration of 80 min, the whole kernel percentage for the rice with an initial moisture content of 20.4% wb dried at 60°C and 17% rh for 120 min down to 10.2% wb (10.2 percentage points of moisture content removal in one drying pass) was preserved to a level close to that of the control sample.
Relationship Between Hydrolytic Rancidity, Oil Concentration, and Esterase Activity in Rice Bran
Authors: Goffman F. D. , Bergman C.
Published: June 2007

Hydrolytic rancidity restricts the utilization of rice bran, reducing its potential value. In the present study, three groups of eight rice cultivars each displaying different levels of oil concentration (high, medium, and low) were cultivated in 1999 and 2000 under field conditions and evaluated for oil content, hydrolytic rancidity, and esterase activity in the bran fraction. Genotype effects were statistically significant for all measured traits (P < 0.05), whereas environment (year) was nonsignificant. Hydrolytic rancidity was strongly correlated with esterase activity (r = 0.89***), but not with oil concentration (r = ‐0.01). A wide variation was found for both hydrolytic rancidity and esterase activity, which ranged from 6.8 to 56.0 mg of C8:0/g of bran (CV = 49.1%) and from 4.3 to 22.8 mg of C8:0/g of bran (CV = 34.3%), respectively. Red bran displayed the lowest values for both hydrolytic rancidity (mean = 10.2 mg of C8:0/g of bran) and esterase activity (mean = 5.4 mg of C8:0/g of bran). Apparently, the low values for hydrolytic rancidity were related to the inhibition effect of bran tannins on lipase activity. In conclusion, cultivar variation was detected for both hydrolytic rancidity and esterase activity in the studied genotypes, esterase activity being the principal factor explaining the variation found for the former trait. Therefore, it may be possible to create new cultivars with increased stability against hydrolytic rancidity by selecting for lower esterase activity.
Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase
Authors: Mujoo R. , Ng P. K. W.
Published: June 2007

Transglutaminase (TG) catalyzes acyl‐transfer reactions, introducing covalent cross‐links between l‐lysine and l‐glutamine residues. As a result, peptides are connected and the structure of a stabilized protein network is formed, thereby improving protein strength. In this study, wheat flour was incubated with TG for different time intervals (0, 30, 60, 120, and 240 min) and the extent of polymer formation and proteins involved were investigated by SE‐HPLC, SDS‐PAGE, and RP‐HPLC. Results indicated that the amount of polymers formed increased with incubation time. TG induced the cross‐linking of HMW glutenin subunits more so than of other proteins in wheat.
Extraction and Activation of Wheat Polyphenol Oxidase by Detergents: Biochemistry and Applications
Authors: Jukanti Aravind K. , Bruckner Phil L. , Habernicht Debra K. , Foster Curt R. , Martin John M. , Fischer Andreas M.
Published: June 2007

Polyphenol oxidases (PPOs) from several plant species, including wheat, have been implicated in undesirable brown discolorations of food products. It has been demonstrated that these enzymes are often present in a latent form or are membrane‐associated, necessitating detergent or other treatments to obtain fully active preparations. Here, the influence of different detergents on wheat meal and flour PPOs was investigated. Extraction in presence of 50 mM SDS led to a 5‐ to 15‐fold increase in PPO activity, making quantitative assays in flour from low‐PPO lines more robust. Among a series of additional nonionic, anionic, and cationic detergents tested, only n‐lauroylsarcosine increased extractable PPO activity to a degree comparable to that of SDS. Additional experiments suggested that a large fraction of wheat meal PPOs may be membrane‐associated and that SDS is able to activate PPOs extracted from high‐activity but not from low‐activity wheat lines. PPO activities assayed after SDS extraction of meal and flour were highly correlated with each other and with activity determined in whole (intact) kernels in absence of SDS. Correlation coefficients between PPO activities measured with all these methods and noodle brightness were about equal, indicating that activities assayed after SDS extraction are useful for germplasm screening and quality prediction.
Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis
Authors: Bauer Nicole , Koehler Peter , Wieser Herbert , Schieberle Peter
Published: June 2007

The enzyme transglutaminase (TG) is known to have beneficial effects on breadmaking. However, only limited information is available on the structural changes of gluten proteins caused by TG treatment. The effect of TG has, therefore, been systematically studied by means of model peptides, suspensions of wheat flours and doughs. The treatment of synthetic peptides mimicking amino acid sequences of HMW subunits of glutenin with TG results in isopeptide bonds between glutamine and lysine residues. To study the effect on gluten proteins, different amounts of TG (0 to 900 mg enzyme protein per kg) were dissolved in a buffer and added to wheat flour. The flour suspensions were incubated and centrifuged and the residues were successively extracted with water, a salt solution, 60% aqueous ethanol (gliadin fraction) and SDS solution including a reducing agent (glutenin fraction). The characterization of the fractions by amino acid analysis, SDS‐PAGE, gel permeation HPLC and reversed‐phase HPLC has indicated that the quantity of extractable gliadins decreases by increasing TG amounts. Among gliadins, the ω5‐type was affected to the greatest extent by the reduction of extractability, followed by the ω1,2‐, α‐ and γ‐types. The oligomeric portion of the gliadin fractions (HMW gliadin) was strongly reduced when flour was treated with 450 and 900 mg TG per kg of flour, respectively. In the first instance, the quantity of the glutenin fractions increased by the treatment of flour with 90 and 450 mg TG per kg of flour, and significantly decreased by the treatment of flour with 900 mg TG per kg of flour. Parallel to an increase in TG concentration, the amounts of glutenin‐bound ω‐gliadins and HMW subunits were strongly reduced, whereas the LMW subunits reached a maximal amount after treatment with 450 mg TG per kg of flour. The insoluble residue was almost free of protein when flour was treated with lower amounts of TG. Higher amounts led to a great increase of protein in the residues. The effects of TG on doughs were similar to those of flour suspensions, but less strongly pronounced probably due to the lower water content of the dough system. Sequence analysis of peptides from a thermolytic digest of the insoluble residue revealed that HMW subunits of glutenin and α‐gliadins were predominantly involved in cross‐links formed by TG treatment.
Plasticizers for Zein: Their Effect on Tensile Properties and Water Absorption of Zein Films
Authors: Lawton J. W.
Published: June 2007

Cast zein films are brittle at room conditions, so plasticizers are added to make them more flexible. The tensile properties of these films are known to be affected by the relative humidity (RH) of the ambient air. However, little is known about how the plasticizers are affected by RH. Cast zein films were plasticized with either glycerol (GLY), triethylene glycol (TEG), dibutyl tartrate (DBT), levulinic acid (LA), polyethylene glycol 300 (PEG), or oleic acid (OA). Mechanical properties and moisture content (MC) of the films were measured after one week of storage at 3, 20, 50, 70, 81, and 93% RH. The relative humidity of the films' storage had a great effect on the films' tensile properties. All the films' tensile strength and Young's modulus values decreased as RH increased. Films containing DBT, TEG, LA, or PEG showed an increase in the percent elongation with increasing RH. Films containing GLY, OA, or no plasticizer did not show any increase in percent elongation as RH increased. The changes seen in tensile properties with increasing RH are because of zein's hygroscopic nature. The absorbed water will further plasticize the zein. The type of plasticizer used determined the extent of the changes seen in the tensile properties of films stored at different RH values. Depending on the plasticizers used in the film, there were large differences in the amount of water absorbed. Films increasingly absorbed water depending on the plasticizer they contained in the order GLY > TEG > LA > PEG > NONE > DBT > OA. Films containing hygroscopic plasticizers like TEG absorbed too much water at high RH and became weak, but they absorbed enough water at lower RH values to not be brittle. While films containing the more hydrophobic plasticizer DBT were brittle at intermediate RH values, they had good mechanical properties at high RH values.
Mixed Linkage (1→3),(1→4)‐β‐d‐Glucans of Grasses
Authors: Buckeridge Marcos S. , Rayon Catherine , Urbanowicz Breeanna , Tiné Marco Aurélio S. , Carpita Nicholas C.
Published: June 2007

The mixed‐linkage (1→3),(1→4)‐β‐d‐glucans are unique to the Poales, the taxonomic order that includes the cereal grasses. (1→3), (1→4)‐β‐Glucans are the principal molecules associated with cellulose microfibrils during cell growth, and they are enzymatically hydrolyzed to a large extent once growth has ceased. They appear again during the developmental of the endosperm cell wall and maternal tissues surrounding them. The roles of (1→3),(1→4)‐β‐glucans in cell wall architecture and in cell growth are beginning to be understood. From biochemical experiments with active synthases in isolated Golgi membranes, the biochemical features and topology of synthesis are found to more closely parallel those of cellulose than those of all other noncellulosic β‐linked polysaccharides. The genes that encode part of the (1→3),(1→4)‐β‐glucan synthases are likely to be among those of the CESA/CSL gene superfamily, but a distinct glycosyl transferase also appears to be integral in the synthetic machinery. Several genes involved in the hydrolysis of (1→3),(1→4)‐β‐glucan have been cloned and sequenced, and the pattern of expression is starting to unveil their function in mobilization of β‐glucan reserve material and in cell growth.
Increase in Apparent Amylose Content and Change in Starch Pasting Properties at Cool Growth Temperatures in Mutant Wheat
Authors: Yanagisawa T. , Kiribuchi‐Otobe C. , Fujita M.
Published: June 2007

Some mutant wheat lines with low‐amylose content were grown in a field and greenhouse (15 or 20°C) to compare apparent amylose content and starch pasting properties. The apparent amylose content of flour and starch increased and starch pasting parameters as measured by a Rapid Visco Analyser (RVA) changed in the greenhouse (at cool temperatures) during seed maturation. Densitometric analysis of the protein band separated by electrophoresis suggested that the increase in amylose content by cool temperature was related to the amount of Wx‐D1 protein. This data suggests that the Wx‐D1 gene was responsible for these changes. In wheat starch from Tanikei A6099 and Tanikei A6598 at 15°C, the value of final viscosity and total setback was higher than that from the field. In wheat starch from Tanikei A6599‐4 (waxy mutant with stable hot paste viscosity), the peak viscosity temperature was higher and time maintained >80% of the peak was shorter at 15°C than that from the field. Genetic analysis using doubled‐haploid (DH) lines from a combination of Tanikei A6599‐4 and Kanto 118 (low‐amylose line) showed that apparent amylose content increased and the starch pasting curve and properties changed in waxy progenies similar to Tanikei A6599‐4.
Effects of Wheat Protein Fractions on Flour Tortilla Quality
Authors: Pascut Simina , Kelekci N. , Waniska R. D.
Published: June 2007

Commercial wheat protein fractions (10) were evaluated during processing for quality of tortillas prepared using pastry, tortilla, and bread flours. Protein fractions that separately modify dough resistance and extensibility were evaluated in tortillas to determine whether the proteins could increase diameter, opacity, and shelf stability. Tortillas were prepared using laboratory‐scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated using analytical methods, a texture analyzer, and subjective methods. Tortillas were stored in plastic bags at 22°C for up to 20 days. Adjustments in water absorption and level of reducing agent were made to normalize differences in functionality of 3% added proteins on dough properties. Tortilla weight, moisture, pH, opacity, and specific volume were not affected by added proteins, except for glutenin and vital wheat gluten treatments, which had decreased opacity in tortillas prepared from pastry flour. Increased insoluble polymeric protein content corresponded to decreased tortilla diameter and improved shelf stability. Treatments yielding tortillas with improved shelf stability and similar tortilla properties were produced when commercially processed vital wheat gluten products, FP600, FP6000, FP5000, or gliadin were added to pastry or tortilla flour. These wheat protein fractions improved processing and tortilla quality of wheat flours, especially pastry flour, by modifying protein content and quality.
PCR Amplification of Wheat Sequences from DNA Extracted During Milling and Baking
Authors: Tilley Michael
Published: June 2007

DNA‐based analyses are highly sensitive and specific. Because processing steps can have profound effects on the proteins and DNA present in foods, this project examined the effects of breadmaking on wheat DNA size and polymerase chain reaction (PCR)‐based detection of sequences. DNA was extracted from wheat kernels, milling fractions, and flour, and from samples taken at various steps during and after the baking process. Kernels contained primarily high molecular weight DNA (>12,000 base pairs [bp]), whereas flour DNA exhibited a broad range of molecular weights from >12,000 bp to <300 bp. A marked reduction in DNA yield and size occurred after the first 5 min of baking. PCR successfully amplified products of both high and low copy number genes, even from DNA extracted from bread loaves five days after baking. However, successful amplification required that the maximum product size be no more than the average molecular weight of the DNA recovered from the source. The data also demonstrate that PCR can be used to detect the presence of yeast (Saccharomyces cerevisiae), a minor ingredient.
Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals
Authors: Baik Byung‐Kee , Powers Joseph , Nguyen Linhda T.
Published: June 2007

Grains of two regular and two waxy barley cultivars were milled into break and reduction stream flours using a wheat milling mill, granulated to facilitate feeding and flow through the barrel, and extruded to form expanded products using a modified laboratory single‐screw extruder. As moisture content of barley granules decreased from 21 to 17%, the expansion index of extrudates increased from 1.81 to 2.68, while apparent modulus of compression work (AMCW) decreased from 17.1 × 104 to 7.8 × 104 N/m2. Break stream flours of both regular and waxy barley produced extrudates with higher expansion index (2.72–3.02), higher water absorption index (WAI), and lower AMCW than extrudates from reduction stream flours. Extrudates produced from regular barley had generally higher expansion and lower density than those produced from waxy barley. The specific mechanical energy (SME) was greater during extrusion of regular than of waxy barley. Barrel temperatures of 130, 150, and 170°C for the feeding, compression, and metering sections, respectively, resulted in higher SME, higher expansion index, lower water absorption index and lower AMCW of extrudates compared with a constant extruder barrel temperature of 160°C. Increased screw speed generally resulted in larger expansion index and increased WAI of extrudates. With increased feed rate from 89 to 96 g/min, the expansion index of extrudates decreased from 3.20 to 2.78 in regular barley and 3.23 to 2.72 in waxy barley, and harder extrudates were produced.
Ozone‐Aided Corn Steeping Process
Authors: Ruan Roger , Lei Hanwu , Chen Paul , Deng Shaobo , Lin Xiangyang , Li Yuhong , Wilcke William , Fulcher Gary
Published: June 2007

The present research evaluated the feasibility of using ozone (O3) to replace sulfur dioxide (SO2) in corn steeping. Traditionally, steep water contains 0.1–0.2% sulfur dioxide to promote starch‐protein separation and high starch yields, and to control microbial growth. However, residual SO2 in starch products affects product quality and jeopardizes the “organic products” claims. Also, SO2 discharged to the environment pollutes water and air. Ozone is a strong oxidant and disinfectant with a capability to control the growth of putrefactive microorganisms in steeping systems, and to break down the endosperm protein matrix and, hence, improve starch release. This study demonstrates that an ozone‐aided steeping (OAS) process had starch yields as high as conventional SO2 steeping. OAS processes can be conducted at a lower temperature (20°C vs. 50°C) and for shorter times (36 hr vs. 48 hr) than the conventional SO2 processes, suggesting significant energy savings and increased productivity. We have found that the timing of ozone application is of great importance to the performance of the OAS process.
Effect of Partial Acid Hydrolysis and Heat‐Moisture Treatment on Formation of Resistant Tuber Starch
Authors: Shin SangIck , Byun Jaeeon , Park Kwan Hwa , Moon Tae Wha
Published: June 2007

Structural characteristics of resistant starch (RS) were investigated. Tuber starches, hydrolyzed with 1N HCl at 35°C for 8 hr followed by autoclaving‐cooling treatment, were heated at 100°C for 16 hr after adjusting the moisture content to 20 or 30%. RS content of the tuber starches ranged from 5.4 to 22.7% depending on the source and type of treatment. Gelatinization parameters of RS isolated from partially acid‐hydrolyzed starch with autoclaving‐cooling followed by heat‐moisture treatment (HMT) showed higher enthalpy (ΔH) values and lower peak temperature (Tp) compared with non‐acid‐hydrolyzed RS. R values, the difference between completion and initial temperatures, and ΔH of RS increased by HMT. The X‐ray diffraction patterns of potato and sweet potato RS isolated from partially acid‐hydrolyzed starch with autoclaving‐cooling showed distinct sharp peaks at 15, 25, 27, and 28°, which decreased by HMT.
Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation
Authors: Sasaki Tomoko , Kohyama Kaoru , Yasui Takeshi , Satake Takaaki
Published: June 2007

The rheological properties of cooked white salted noodles made from eight wheat cultivars with varied amylose content were analyzed at small and large deformation. Their dynamic shear viscoelasticity was measured using a rheometer with parallel plate geometry. Compressive force and creep‐recovery curves were measured using various probes and sample shapes. Noodles with lower amylose content showed a lower storage shear modulus (G′) and a higher frequency dependence of G′. The G′ values of noodles were highly correlated with amylose content in wheat flour and with G′ values of 30 and 40% starch gels. Remarkable differences in the characteristics of creep‐recovery curves were observed between cultivars. The difference in amylose content in wheat flour reflected the creep‐recovery properties of noodles. A negative correlation was demonstrated between amylose content and both maximum creep and recovery compliance. The compressive force required for 20, 50, 80, and 95% strains was compared. At 20 and 50% strain, noodles made from lower amylose wheat flour showed lower compressive force. Noodles of waxy wheat had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles are soft but difficult to completely cut through.
Natural Fluorescence of Red and White Wheat Kernels
Authors: Ram M. S. , Seitz Larry M. , Dowell Floyd E.
Published: June 2007

Red and white wheats must be segregated for marketing purposes because they have different end uses. Identification of wheat color is not straightforward, and currently there is interest in characterizing red and white wheats using spectroscopic methods and chemical tests. The kernels of both red and white wheats exhibit natural fluorescence that can be readily viewed under UV light, although it is not possible to differentiate the fluorescence spectra of red and white wheats by visual inspection only. Fluorescence emission spectra in the wavelength range of 370–670 nm for 91 wheat samples consisting of 48 red (from 30 cultivars) and 43 white (from 18 cultivars) were analyzed by partial least squares (PLS) and neural networks analyses (NNA). Samples included cultivars that were difficult to classify visually as well as wheat harvested after rainfall. Classification accuracies were ≈85% for calibration and ≈72% for the validation samples by both analyses. A plot of β‐coefficient vs. wavelength in PLS analysis indicated that fluorescence of red wheat cultivars was greater than that for white wheat cultivars at 425 (±20) nm wavelength. Fluorescence of white wheat cultivars was greater than that for red cultivars at 587 (±35) nm. Fluorescence emission at ≈450 nm from wheat samples increased in intensity after treatment with NaOH. The increase was greater for red than for white wheat. Wheat harvested after rainfall also exhibited a slight increase in fluorescence.
Application of Wheat Meal Solvent Retention Capacity Tests Within Soft Wheat Breeding Populations
Authors: Guttieri Mary J. , Becker Cecile , Souza Edward J.
Published: June 2007

The solvent retention capacity (SRC) test is a relatively new AACC Approved Method (56‐11) for evaluating soft wheat flour quality. The test measures the ability of flour to retain a set of four solvents (water, 50% sucrose, 5% sodium carbonate, and 5% lactic acid) after centrifugation. The objective of this study was to evaluate the utility of wheat meal sodium carbonate and lactic acid SRC tests and SDS sedimentation volume within three populations of soft spring wheat inbred lines as tools for selecting for improved flour SRC profiles, flour extraction, and cookie and pastry quality. The populations were derived from the crosses Vanna/Penawawa, Kanto 107/IDO488, and M2/IDO470 and were grown in replicated, irrigated trials in 2000 and 2001 near Aberdeen, Idaho. Within each of the three populations, wheat meal sodium carbonate SRC effectively predicted straight‐grade flour sodium carbonate (r = 0.69–0.81) and sucrose SRC (r = 0.74–0.84). Wheat meal sodium carbonate SRC also was negatively correlated with flour extraction and sugar snap cookie diameter. Wheat meal lactic acid SRC predicted straight‐grade flour lactic acid SRC in only one population. In contrast, SDS sedimentation volume predicted straight‐grade flour lactic acid SRC in all three populations (r = 0.74–0.93). Moreover, SDS sedimentation volume and wheat meal sodium carbonate SRC were independent in two of the three populations. This suggests that the SDS sedimentation and sodium carbonate SRC may measure different intrinsic characteristics. Therefore, a combination of sodium carbonate SRC and SDS sedimentation volume analyses of wheat meal may be an efficient approach to selecting toward target SRC profiles, increased flour extraction, and larger sugar snap cookie diameter in soft wheats.
Composition Dependencies of the Rheological Properties of Rice Starch Blends
Authors: Chen Jih‐Jou , Lai Vivian M.‐F. , Lii Cheng‐yi
Published: June 2007

The gelatinization, pasting, and dynamic rheological parameters of rice starch dispersions from Kaoshiung Sen 7 (KSS7), Taichung Waxy 70 (TCW70), and their blends were examined in relation to total starch concentration (Ct) and the property of starch components. Mixing the rice starches, especially at equivalent ratios, resulted in decreasing onset temperature for gelatinization or developing viscosity and in cold‐paste viscosity, accompanied by a synergistically increased peak viscosity. The logarithmic of storage moduli, G′, for all starch dispersions except the retrograded systems of Ct = 20–30 wt%, showed two linear dependencies on the weight‐average amylose content (AC) of the blends separating at a critical AC of 20 wt% (i.e., TCW70 = 25 wt%). Interestingly, the temperatures at which G′ started to increase drastically maximized on heating, and the exponent n of G′ ∝ Ctn also maximized at the same TCW70 starch concentration Generally, the elasticity of the systems after complete gelatinization and retrogradation followed the isostress models of Takayanagi's blending laws at Ct = 10 wt%, but changed to the intermediates of isostress and isostrain at Ct = 20–30 wt%. The changes in these parameters can be explained by competitive swelling behavior, the strengthening effect of swollen granules, and shear disintegration.
Application of Pregerminated Brown Rice for Breadmaking
Authors: Watanabe Michiyo , Maeda Tomoko , Tsukahara Kikuichi , Kayahara Hiroshi , Morita Naofumi
Published: June 2007

Pregerminated brown rice (PGBR) prepared by immersing in water was used for breadmaking, and effects on the dough properties and bread qualities were studied to compare with the ungerminated brown rice (BR). The substitution of BR or PGBR for wheat flour produced smaller specific volume in bread than in the control bread without BR or PGBR along with the increasing amount of substitution. However, the bread samples containing BR or PGBR suppressed staling during storage. The improving effect was especially obvious for substitutions of 10 and 20% PGBR as compared with BR. PGBR made viscous dough and retarded the staleness of bread compared with BR. γ‐Aminobutyric acid and oryzanol did not contain in the final BR and PGBR substituted bread, and phytic acid was decomposed ≈54 and 45% for 30% BR and 30% PGBR substituted breads, respectively. But ferulic acid was quite stable in the final baked product. As a result, substitution of PGBR for wheat flour improved the bread quality.
Reduction of Aflatoxin and Fumonisin Contamination in Yellow Corn by High‐Speed Dual‐Wavelength Sorting
Authors: Pearson T. C. , Wicklow D. T. , Pasikatan M. C.
Published: June 2007

A high‐speed dual‐wavelength sorter was tested for removing corn contaminated in the field with aflatoxin and fumonisin. To achieve accurate sorting, single kernel reflectance spectra (500–1,700 nm) were analyzed to select the optimal pair of optical filters to detect mycotoxin‐contaminated corn during high‐speed sorting. A routine, based on discriminant analysis, was developed to select the two absorbance bands in the spectra that would give the greatest classification accuracy. In a laboratory setting, and with the kernels stationary, absorbances at 750 and 1,200 nm could correctly identify >99% of the kernels as aflatoxin‐contaminated (>100 ppb) or uncontaminated. A high‐speed sorter was tested using the selected filter pair for corn samples inoculated with Aspergillus flavus; naturally infested corn grown in central Illinois; and naturally infested, commercially grown and harvested corn from eastern Kansas (2002 harvest). For the Kansas corn, the sorter was able to reduce aflatoxin levels by 81% from an initial average of 53 ppb, while fumonisin levels in the same grain samples were reduced an average of 85% from an initial level of 17 ppm. Similar reductions in mycotoxin levels were observed after high‐speed sorting of A. flavus inoculated and naturally mold‐infested corn grown in Illinois.
Effects of Arabinoxylans on Activation of Murine Macrophages and Growth Performance of Broiler Chicks
Authors: Zhang Pingyi , Wampler Jennifer L. , Bhunia Arun K. , Burkholder Kristin M. , Patterson John A. , Whistler Roy L.
Published: June 2007

Arabinoxylans occur in a wide variety of agricultural products and may contribute a significant portion of human dietary fiber intake. Corn hulls and banana peels are potential sources of arabinoxylans with isolation yields of ≈40 and 10% when extracted with dilute alkali. A broiler chick growth study was performed to determine the effect of extracted corn hull arabinoxylan on performance and attachment of Salmonella, as a representative of an enteric pathogen, to the ileum. Ability of arabinoxylans to activate a macrophage cell line as an immune stimulator was determined by respiratory burst assay. Corn hull arabinoxylan tended to increase body weight gain and reduced attachment of Salmonella to ileal tissue in broiler chicks undergoing mild heat stress. Arabinoxylans from corn hulls and banana peels showed positive oxidative burst in macrophage cells. Collectively, these data indicate the two arabinoxylans have the potential to be used as health‐promoting dietary supplements.
Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis
Authors: Yan Yueming , Jiang Yi , Sun Minmin , Yu Jianzhong , Xiao Yinghua , Zheng Jigang , Hu Yingkao , Cai Minhua , Li Yaxuan , Hsam Sai L. K. , Zeller Friedrich J.
Published: June 2007

High molecular weight glutenin subunits (HMW‐GS) from three hexaploid wheat species (AABBDD, 2n=6x=42, Triticum aestivum L., T. spelta L., and T. compactum L.) were separated and identified by acidic capillary electrophoresis (A‐CE) with phosphate‐glycine buffer (pH 2.5) in uncoated fused‐silica capillaries (50 μm, i.d. × 25.5 cm) at 12.5 kV and 40°C. The rapid separations (<15 min) of HMW‐GS with good repeatability (RSD < 2%) were obtained using a fast capillary rising protocol. All 17 HMW‐GS analyzed could be well separated and their relative migration orders were ranked. In particular, the good quality subunit pair 5+10 could be differentiated from poor quality subunit pair 2+12. In addition, the other three allelic pairs of 13+16, 17+18, and 7+8 subunits that were considered to have positive effects on dough properties, as well as three pairs of novel subunits 13+22*, 13*+19*, and 6.1+22.1 detected from spelt and club wheat, can also be readily separated and identified. An additional protein subunit presented in Chinese bread wheat cultivar Jing 411 and club wheat TRI 4445/75, respectively, was detected by both A‐CE and 2‐D gel electrophoresis (A‐PAGE × SDS‐PAGE), for which further identification is needed.
Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads
Authors: Moore Michelle M. , Schober Tilman J. , Dockery Peter , Arendt Elke K.
Published: June 2007

Studies were conducted with two newly developed gluten‐free bread recipes. One was based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour (8.5), while the other contained brown rice flour (50), skim milk powder (37.5), whole egg (30), potato (25), and corn starch (12.5), and soya flour (12.5). The hydrocolloids used were xanthan gum (1.25) and xanthan (0.9) plus konjac gum (1.5), respectively. Wheat bread and gluten‐free bread made from commercial flour mix were included for comparison. Baking tests showed that wheat and the bread made from the commercial flour mix yielded significantly higher loaf volumes (P < 0.01). All the gluten‐free breads were brittle after two days of storage, detectable by the occurrence of fracture, and the decrease in springiness (P < 0.01), cohesiveness (P < 0.01), and resilience (P < 0.01) derived from texture profile analysis. However, these changes were generally less pronounced for the dairy‐based gluten‐free bread, indicating a better keeping quality. Confocal laser‐scanning microscopy showed that the dairy‐based gluten‐free bread crumb contained network‐like structures resembling the gluten network in wheat bread crumb. It was concluded that the formation of a continuous protein phase is critical for an improved keeping quality of gluten‐free bread.
Pasting and Thermal Properties of Flours from Oat Lines with High and Typical Amounts of β‐Glucan
Authors: Colleoni‐Sirghie Mirela , Jannink Jean‐Luc , White Pamela J.
Published: June 2007

Experimental oat lines high in β‐glucan (6–7.8%) and traditional lines (3.9–5.7% β‐glucan) were used to evaluate the effect of β‐glucan on pasting (by rapid viscoanalysis) and thermal properties (by differential scanning calorimetry) of oat flours. Significant correlations established between β‐glucan concentration and the pasting parameters after amylolysis demonstrated the role of β‐glucans in oat pasting. The relative decrease of peak viscosity (PV) observed after enzymatic removal of β‐glucans was correlated with β‐glucan concentration (r = 0.880, P < 0.010) and reconfirmed their contribution to pasting. A significant increase of PV with β‐glucan concentration obtained under conditions of either autolysis (deionized water used for dispersion) (r = 0.89, P < 0.010) or inhibition (silver nitrate solution used for dispersion) (r = 0.91, P < 0.001) might be explained by an increase in water retention capacity caused by the β‐glucans. Predictive models of β‐glucan concentration based on the whole pasting profile or selected profile regions were developed using partial least squares (PLS) regression.Prediction of β‐glucan based on the whole profile obtained in the silver nitrate solution was the most effective (r = 0.93, correlation coefficient of predicted vs. analyzed β‐glucans, P < 0.050). No correlations were observed between the thermal properties of oat flours and the β‐glucan concentration.
Lipid Extraction from Wheat Flour Using Supercritical Fluid Extraction
Authors: Hubbard J. D. , Downing J. M. , Ram M. S. , Chung O. K.
Published: June 2007

Environmental concerns, the disposal cost of hazardous waste, and the time required for extraction in current methods encouraged us to develop an alternate method for analysis of wheat flour lipids. Supercritical fluid extraction (SFE) with carbon dioxide has provided that medium and the method is fully automatic. Crude fats or nonstarch free lipids (FL) were extracted from 4–5 g of wheat flour by an SFE system. To develop optimum conditions for SFE, various extraction pressures, temperatures, and modifier volumes were tried to provide a method that would produce an amount of lipids comparable to those extracted by the AACC Approved Soxhlet Method and the AOCS Official Butt Method using petroleum ether as solvent. Using several wheat flour samples, the best conditions were 12.0 vol% ethanol (10.8 mol%) at 7,500 psi and 80°C to extract the amount of FL similar to those by the AACC and AOCS methods. Using solid‐phase extraction, lipids were separated into nonpolar lipid (NL), glycolipid (GL), and phospholipid (PL) fractions. The mean value of five flours was 1.15% (flour weight, db) by the SFE method, 1.07% by the Butt method, and 1.01% by the Soxhlet methhod. The SFE‐extracted lipids contained less NL and more GL than either the Butt or Soxhlet methods. All three methods extracted lipids with qualitatively similar components. The overall benefit for SFE over the Soxhlet or Butt methods was to increase the number of samples analyzed in a given time, reduce the cost of analysis, and reduce exposure to toxic chemicals.
Effect of Number of Carbons in Added Disulfide on Breadmaking Quality
Authors: Seguchi Masaharu , Abe Makoto
Published: June 2007

Breadmaking properties such as bread height and specific volume were improved in bread from wheat flour with added disulfides such as dimethy disulfide (M2S2), diethyl disulfide (E2S2), dipropyl disulfide (Pro2S2), and dibutyl disulfide (B2S2). However, the amount of disulfides for maximum breadmaking properties was various and strongly related to the number of carbons (C) in the disulfide. Brabender farinographs of disulfide‐wheat flour showed an interesting profile, and the properties of the modification of the width of the tail. Size‐exclusion high performance liquid chromatography (SE‐HPLC) of the wheat proteins in the control and the disulfide‐added flours showed profiles of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the disulfide‐added flours than in the control, indicating that this protein was important for the improvement of breadmaking properties.
Genotypic Variation in Color and Discoloration Potential of Barley‐Based Food Products
Authors: Quinde Z. , Ullrich S. E. , Baik B.‐K.
Published: June 2007

Barley has a variety of potential food uses. However, the dark gray color of the final products negatively affects consumer acceptability. We determined the discoloration potential of barley from different classes and genotypes, and evaluated the relationship of barley composition, total polyphenol content, and polyphenol oxidase (PPO) activity with discoloration potential of barley. Barley grains were abraded, milled into flour, and analyzed for composition, total polyphenol content, and PPO activity. Total polyphenol content of abraded barley, expressed as gallic acid %, was lowest in hulled proanthocyanidin‐free barley (0.02–0.04%), followed by hulled proanthocyanidin‐containing barley (0.11–0.18%), and hull‐less barley (0.19–0.26%). PPO activity of abraded kernels ranged from 62.1 units/g in hulled proanthocyanidin‐containing Baronesse to 116.5 units/g in hulled proanthocyanidin‐free CA803803. Dough sheet brightness (L* value) was the best indicator of discoloration potential of barley. Large variation in L* value of dough sheets was observed among different classes and among genotypes within classes. Brightness of dough sheets measured at 24 hr were significantly higher in hulled (65.3–78.1) than in hull‐less (59.0–63.9) barley, and within hulled barley, higher in proanthocyanidin‐free (72.2–78.1) than in proanthocyanidin‐containing (65.3–69.6) barley. Total polyphenol content significantly correlated with the discoloration potential of barley. Protein content and ash content also had a significant negative correlation with discoloration of dough sheets. The results indicated that polyphenol compounds may play a major role in discoloration potential of barley‐based products.
Differing patterns of selection in alternative and constitutive splice sites
Authors: Garg Kavita , Green Phil
Published: June 2007

In addition to allowing identification of putative functional elements as regions having reduced substitution rates, comparison of genome sequences can also provide insights into these elements at the nucleotide level, by indicating the pattern of tolerated substitutions. We created data sets of orthologous alternative and constitutive splice sites in mouse, rat, and human and analyzed the substitutions occurring within them. Our results illuminate differences between alternative and constitutive sites and, in particular, strongly support the idea that alternative sites are under selection to be weak.
Leaf Maximum Photosynthetic Rate and Venation Are Linked by Hydraulics
Authors: Brodribb Tim J. , Feild Taylor S. , Jordan Gregory J.
Published: June 2007

Leaf veins are almost ubiquitous across the range of terrestrial plant diversity, yet their influence on leaf photosynthetic performance remains uncertain. We show here that specific physical attributes of the vascular plumbing network are key limiters of the hydraulic and photosynthetic proficiency of any leaf. Following the logic that leaf veins evolved to bypass inefficient water transport through living mesophyll tissue, we examined the hydraulic pathway beyond the distal ends of the vein system as a possible limiter of water transport in leaves. We tested a mechanistic hypothesis that the length of this final traverse, as water moves from veins across the mesophyll to where it evaporates from the leaf, governs the hydraulic efficiency and photosynthetic carbon assimilation of any leaf. Sampling 43 species across the breadth of plant diversity from mosses to flowering plants, we found that the post-vein traverse as determined by characters such as vein density, leaf thickness, and cell shape, was strongly correlated with the hydraulic conductivity and maximum photosynthetic rate of foliage. The shape of this correlation provided clear support for the a priori hypothesis that vein positioning limits photosynthesis via its influence on leaf hydraulic efficiency.
Double Mutants Deficient in Cytosolic and Thylakoid Ascorbate Peroxidase Reveal a Complex Mode of Interaction between Reactive Oxygen Species, Plant Development, and Response to Abiotic Stresses
Authors: Miller Gad , Suzuki Nobuhiro , Rizhsky Ludmila , Hegie Alicia , Koussevitzky Shai , Mittler Ron
Published: June 2007

Reactive oxygen species (ROS) play a key signaling role in plants and are controlled in cells by a complex network of ROS metabolizing enzymes found in several different cellular compartments. To study how different ROS signals, generated in different cellular compartments, are integrated in cells, we generated a double mutant lacking thylakoid ascorbate peroxidase (tylapx) and cytosolic ascorbate peroxidase1 (apx1). Our analysis suggests that two different signals are generated in plants lacking cytosolic APX1 or tylAPX. The lack of a chloroplastic hydrogen peroxide removal enzyme triggers a specific signal in cells that results in enhanced tolerance to heat stress, whereas the lack of a cytosolic hydrogen peroxide removal enzyme triggers a different signal, which results in stunted growth and enhanced sensitivity to oxidative stress. When the two signals are coactivated in cells (i.e. tylapx/apx1), a new response is detected, suggesting that the integration of the two different signals results in a new signal that manifests in late flowering, low protein oxidation during light stress, and enhanced accumulation of anthocyanins. Our results demonstrate a high degree of plasticity in ROS signaling in Arabidopsis (Arabidopsis thaliana) and suggest the existence of redundant pathways for ROS protection that compensate for the lack of classical ROS removal enzymes such as cytosolic and chloroplastic APXs. Further investigation of the enhanced heat tolerance in plants lacking tylAPX, using mutants deficient in chloroplast-to-nuclei retrograde signaling, suggests the existence of a chloroplast-generated stress signal that enhances basal thermotolerance in plants.
Genome-Wide Gene Expression Profiling Reveals Conserved and Novel Molecular Functions of the Stigma in Rice
Authors: Li Meina , Xu Wenying , Yang Wenqiang , Kong Zhaosheng , Xue Yongbiao
Published: June 2007

In angiosperms, the stigma provides initial nutrients and guidance cues for pollen grain germination and tube growth. However, little is known about the genes that regulate these processes in rice (Oryza sativa). Here, we generate rice stigma-specific or -preferential gene expression profiles through comparing genome-wide expression patterns of hand-dissected, unpollinated stigma at anthesis with seven tissues, including seedling shoot, seedling root, mature anther, ovary at anthesis, seeds 5 d after pollination, 10-d-old embryo, 10-d-old endosperm, and suspension-cultured cells by using both 57 K Affymetrix rice whole-genome array and 10 K rice cDNA microarray. A high reproducibility of the microarray results was detected between the two different technology platforms. In total, we identified 548 genes to be expressed specifically or predominantly in the stigma papillar cells of rice. Real-time quantitative reverse transcription-polymerase chain reaction analysis of 34 selected genes all confirmed their stigma-specific expression. The expression of five selected genes was further validated by RNA in situ hybridization. Gene Ontology analysis shows that several auxin-signaling components, transcription, and stress-related genes are significantly overrepresented in the rice stigma gene set. Interestingly, most of them also share several cis-regulatory elements with known stress-responsive genes, supporting the notion of an overlap of genetic programs regulating pollination and stress/defense responses. We also found that genes involved in cell wall metabolism and cellular communication appear to be conserved in the stigma between rice and Arabidopsis (Arabidopsis thaliana). Our results indicate that the stigmas appear to have conserved and novel molecular functions between rice and Arabidopsis.