bluuebunny/crossref_metadata_2025 huggingface dataset:
Thermal Starch Properties in Corn Belt and Exotic Corn Inbred Lines and Their Crosses
Authors: Pollak Linda M. , White Pamela J.
Published: June 2007

More knowledge is needed about variability of starch functional traits in adapted and exotic germplasm and possible genetic effects of these traits before conducting rigorous inheritance studies and breeding programs for starch quality. We studied and compared the range of variability for starch functional traits in a set of Corn Belt inbred lines with a set of exotic inbred lines from Argentina, Uruguay, and South Africa. Reciprocal hybrids of some of the lines within each set were compared with their parents. Functional traits were examined by using differential scanning calorimetry on starch extracted from single kernels of genotypes. The set of Corn Belt lines had a wider range of values for most traits than did the set of exotic lines. For both sets of lines, the maximum value for peak height index was as high as that previously reported for the waxy endosperm mutant. Although the Corn Belt lines exhibited a wider range of values for range of retrogradation than the exotic lines, the exotic lines showed a wider range of values for percentage retrogradation. Hybrid values were not consistently higher, lower, midpoint, or similar with respect to the values of their parents. This was true regardless of germplasm type or functional trait. Reciprocal cross values showed trends suggesting reciprocal differences, although there was no trend suggesting greater effect of the female parent. These traits seem to be controlled by many modifying effects in addition to major effects. Results indicate that sufficient variability exists in Corn Belt germplasm to conduct breeding and inheritance studies effectively and that there should be potential for breeding for functional traits.
Effect of Rice Kernel Thickness on Degree of Milling and Associated Optical Measurements
Authors: Chen H. , Siebenmorgen T. J.
Published: June 2007

Three cultivars of long‐grain rice were milled to three degree of milling (DOM) levels. Inverse linear relationships were established between surface fat concentration (SFC) and Satake milling meter (MM1B) optical DOM measurement values, including whiteness, transparency, and DOM, for the unfractionated head rice within each cultivar. Milled bulk rice for each cultivar was subsequently separated into thickness fractions. Effects of milled rice kernel thickness on SFC and optical DOM measurements were investigated. For a given DOM level, SFC decreased with increasing milled rice kernel thickness up to a thickness of 1.67 mm, after which it remained constant. As the overall DOM level increased, the difference in DOM between thin kernels and thick kernels lessened, implying that thin kernels were milled at a greater bran removal rate than thick kernels. Milled rice kernel thickness significantly (at the 0.05 significance level) affected MM1B whiteness and MM1B transparency in two of the cultivars because of the predominant effects of the thinner kernel fractions. Within each cultivar, MM1B DOM was not significantly influenced by milled rice kernel thickness.
Phylloquinone (Vitamin K1) in Cereal Products
Authors: Koivu T. , Piironen V. , Mattila P.
Published: June 2007

The significance of cereals as dietary sources of phylloquinone (vitamin K1) was estimated by analyzing the phylloquinone content in some representatives of milling and bakery products commercially available in Finland. For extraction of phylloquinone, two procedures were compared. Routine determinations were made by isopropanol‐hexane extraction. After purification of the extracts with semipreparative straight‐phase HPLC, phylloquinone was quantified by reverse‐phase HPLC with dual‐electrode electrochemical (EC) detection. Menaquinone‐4 (MK‐4) was used as an internal standard. The phylloquinone content of some fat‐containing bakery products were, however, quantified by the external standard method. The highest phylloquinone content was found in doughnuts (8.5 μg/ 100 g), while the phylloquinone content of other bakery products varied at 3–5 μg/100 g. Among milling products, the best source of phylloquinone was rye meal (5.9 μg/100 g). The phylloquinone content of the other milling products, except whole wheat flour (4.0 μg/100 g), was very low (<3 μg/100 g). Due to this low phylloquinone content, cereal products cannot be regarded as significant sources of vitamin K, despite their overall significance in diets. The contribution to the average daily dietary intake of vitamin K in Finland was estimated to be ≈6 μg, which is 7–10% of the recommended daily intake.
Micropycnometer Measurement of Single‐Kernel Density of Healthy, Sprouted, and Scab‐Damaged Wheats
Authors: Martin Charles , Herrman Timothy J. , Loughin Thomas , Oentong Suryadi
Published: June 2007

Samples from four market lots of hard red winter and soft red winter wheat containing sprout‐ and scab‐damaged kernels were used to test a prototype single‐kernel density micropycnometer. Fifteen kernels for each damage type and an equal number of healthy kernels were weighed to the nearest 0.01 mg, then measured for volume to the nearest 1.0 μL. Volume measurements for all kernels were performed three consecutive times with the micropycnometer, then kernels were evaluated for weight, size, moisture, and hardness using a Single Kernel Characterization System. The structure of the sampling plan and the goals of the study indicated that a mixed‐model statistical analysis was needed. The fixed effects were wheat class and type of kernel, and the random effects included lot, the interaction of lot with class and kernel type, kernels within each lot, and repeated measures of single‐kernel density. Results indicated that variability of the three measurements per kernel did not depend on type of kernel or class of wheat. The standard deviation for repeated density measurements was 0.0029 g/cm3. Kernel‐to‐kernel variability changed depending on the type of kernel; healthy and sprout‐damaged kernels showed similar variability in density, whereas scab damaged kernels had a variance about four to five times higher. Type of kernel significantly affected mean density; healthy kernels averaged 1.28 g/cm3, sprout‐damaged kernels averaged 1.19 g/cm3, and scab‐damaged kernels averaged 1.08 g/cm3. Wheat class did not exert a significant influence on singlekernel density. Attempts to predict single‐kernel density using kernel weight, size, moisture, and hardness found no relationships of practical importance.
Partial Characterization of Buckwheat (Fagopyrum esculentum) Starch
Authors: Qian June , Rayas‐Duarte Patricia , Grant Linda
Published: June 2007

Laboratory‐isolated buckwheat (Fagopyrum esculentum) starch was compared to commercial corn and wheat starches. Buckwheat starch granules (2.9–9.3 μm) were round and polygonal with some holes and pits on the surface. Buckwheat starch had higher amylose content, waterbinding capacity, and peak viscosity, and it had lower intrinsic viscosity when compared with corn and wheat starches. Buckwheat starch also showed restricted swelling power at 85–95°C and lower solubility in water at 55–95°C and was more susceptible to acid and enzymatic attack. Gelatinization temperatures, determined by differential scanning calorimetry, were 61.1–80.1°C for buckwheat starch compared to 64.7–79.2°C and 57.1–73.5°C for corn and wheat starches, respectively. A second endotherm observed at 84.5°C was an amylose‐lipid complex attributed to the internal lipids in buckwheat starch, as evidenced by selective extraction. The retrogradation of buckwheat, corn, and wheat starch gels was examined after storage at 25, 4, and ‐12°C for 1–15 days. In general, buckwheat starch retrogradation was slower than that of corn and wheat starch, but it increased as storage time increased, as did that of the other starch pastes. When the values of the three storage temperatures were averaged for each storage period analyzed, buckwheat starch gels showed a lower percentage of retrogradation than did corn and wheat starch gels. Buckwheat starch also had a lower percentage of water syneresis when stored at 4°C for 3–10 days and had better stability to syneresis after three freeze‐thaw cycles at ‐12 and 25°C.
Quality Characteristics of Long‐Grain Rice Milled in Two Commercial Systems
Authors: Chen H. , Siebenmorgen T. J. , Griffin K.
Published: June 2007

Long‐grain rice variety Kaybonnet was milled to three degree of milling (DOM) levels in two commercial milling systems (a single‐break, friction milling system and a multibreak, abrasion and friction milling system) and separated into five thickness fractions. For both milling systems, the surface lipid content (SLC) and protein content of the milled rice varied significantly across kernel thickness fractions. SLC was influenced by DOM level more than by thickness, while the protein content was influenced by thickness more than by DOM level. Particularly at the low DOM levels, the thinnest kernel fraction (<1.49 mm) had higher SLC than the other kernel fractions. Protein content decreased with increasing kernel thickness to 1.69 mm, after which it remained constant. In both milling systems, thinner kernels were milled at a greater bran removal rate as indicated by SLC differences between the low and high DOM levels. For rice milled to a given DOM level, the multibreak system produced fewer brokens than did the single‐break system.
Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours
Authors: Castello Philippe , Jollet Sebastien , Potus Jacques , Baret Jean‐Luc , Nicolas Jacques
Published: June 2007

In control dough, endogenous wheat lipase was inactive, because the triacylglycerol (TAG), 1,2‐diacylglycerol (DAG1,2), and 1,3‐diacylglycerol (DAG1,3) fractions of nonpolar lipids were not affected by mixing. Conversely, the free fatty acid (FFA) and monoacylglycerol (MAG) fractions decreased, mainly due to the oxidation of polyunsaturated fatty acids (PUFA) catalyzed by wheat lipoxygenase. Addition of exogenous lipase to flour (15 lipase units [LU] per gram of dry matter) resulted in substantial modification of nonpolar lipids during dough mixing. Due to the 1,3 specificity of the lipase used in this experiment, the TAG and DAG1,3 fractions decreased, whereas the MAG and FFA fractions increased. The DAG1,2 fraction increased at the beginning of mixing and decreased after 40 min of mixing. Moreover, part of the PUFA released by lipase activity was oxidized by wheat lipoxygenase, resulting in major losses of PUFA. Conversely, the net content of the saturated and monounsaturated fatty acids (SMUFA) remained constant, because the free SMUFA content increased primarily at the expense of the esterified forms. For a constant mixing time of 20 min, increasing the amount of lipase added to dough (from 2.5 to 25 LU/g of dry matter) resulted in a linear decrease in the TAG fraction and a linear increase in the SMUFA content in the FFA fraction. At the same time, the PUFA content of the FFA fraction increased only for additions of lipase to flour of >5 LU/g of dry matter, due to partial oxidation by wheat lipoxygenase.
Effect of Separation and Grinding of Corn Dry‐Milled Streams on Physical Properties of Single‐Screw Low‐Speed Extruded Products
Authors: Jamin Fen F. , Flores Rolando A.
Published: June 2007

Three streams of corn dry‐milled products (corn grits, corn cones, and corn flour) were sieved and separated according to average diameter, and some segregated fractions were ground to produce nine streams. Corn grits were separated to produce grits with diameters of 1.19 and 0.841 mm, and selected fractions were ground into grits with average diameters of 0.297 and 0.210 mm. Corn cones were separated into average diameters of 0.595, 0.420, and 0.297 mm. Corn flour was separated into fractions with average diameters of 0.297 and 0.210 mm. The original and the additional streams were extruded at constant speed (50 rpm) and at three different processing extruder barrel temperature profiles: low (LTP, 100‐110‐120°C), medium (MTP, 110‐120‐130°C), and high (HTP, 120‐130‐140°C). The least significant difference (P < 0.01) test showed that additional grinding of corn grits affects the expansion ratio of extrudates processed at LTP and HTP. Additional separation of corn flour affects (P < 0.01) the bulk density and water solubility index of extrudates at HTP. At HTP, corn cones with diameters of 0.595 mm had significantly (P < 0.01) higher torque, specific mechanical energy, and die pressure than did the original corn cone extrudates without separation.
Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality
Authors: Baik Byung‐Kee , Czuchajowska Zuzanna
Published: June 2007

Influences of the amount of sugar, particle size of unsweetened paste, and bean size on sweetened paste quality were evaluated in two types of azuki. Increased sugar resulted in darker, less red, and less yellow sweetened paste and decreased hardness, adhesiveness, and chewiness of sweetened paste. Sweetened paste produced from larger particles was less red and less yellow than that from smaller ones. Paste particle size, as determined by sedimentation tests, was correlated with graininess of sweetened paste (r = 0.930**), indicating that the larger the paste particle, the grainier the sweetened paste produced. Protein content ranged from 22.3% in small beans to 26.1% in large beans in Azuki cv. Erimo and from 22.4% in medium size beans to 23.5% in large beans in Azuki WSU 262. Proportion of unsweetened paste particles that were <106 μm was 71.5% in small beans but only 39.3% in large beans in Erimo, and 38.7% in medium size beans, and 23.8% in large beans in WSU 262. Sweetened paste produced from larger beans was less red and lower in hardness, adhesiveness, and chewiness than that from smaller beans.
Comparison Between Alkali and Conventional Corn Wet‐Milling: 100‐g Procedures
Authors: Eckhoff S. R. , Du L. , Yang P. , Rausch K. D. , Wang D. L. , Li B. H. , Tumbleson M. E.
Published: June 2007

A corn wet‐milling process in which alkali was used was studied as an alternative to the conventional corn wet‐milling procedure. In the alkali wet‐milling process, corn was soaked in 2% NaOH at 85°C for 5 min and then debranned mechanically to obtain pericarp as a coproduct. Debranned corn was cracked in a roller mill, and the cracked corn was steeped with agitation for 1 hr in 0.5% NaOH at 45°C. The cracked and steeped corn was then processed to separate germ, fiber, and gluten by steps similar to those in conventional wet‐milling. Alkali wet‐milling yielded soakwater solids, pericarp, germ, starch, gluten, and fine fiber. The protein content of the starch and the starch content of the fiber from the alkali process were lower than those from the conventional process.
Characterization of the Carbohydrates of Nonreduced Glutenin Fractionated by Multistacking SDS‐PAGE from Two Hard Red Spring Wheat Flours
Authors: Gujska Elzbieta , Khan Khalil
Published: June 2007

Native (nonreduced) glutenin aggregates of two hard red spring wheat flours (Len of good quality and line 205 of poor quality) containing the same high molecular weight glutenin subunits (2*, 7+9, and 5+10) were investigated for the possibility of glycosylation. Glutenins isolated by pH‐precipitation were separated and purified under nonreducing conditions into five different molecular weight species by multistacking SDS‐PAGE and by transfer to polyvinylidene difluoride (PVDF) membranes by electroblotting. Carbohydrate compositions of the total glutenin fraction and of the different molecular weight glutenin species separated on the stacking gels (4–12% acrylamide) were determined. More total carbohydrates were found in the total glutenin of the line 205 flour (2.33%) than in that of the Len flour (1.87%), with glucose and xylose contributing to the greater total amount in line 205. However, the total glutenin of Len had approximately twice as much of the total of arabinose, mannose, and galactose as line 205 had. After purification by electrophoresis, smaller amounts of monosaccharides (glucose, xylose, arabinose, galactose, and mannose) in the different molecular species were detected. After electroblotting to PVDF membrane to increase purification, no arabinoxylans were found. Following extraction of glutenin from membranes, the β‐elimination procedure in mild base under reducing conditions was used. In that procedure, the mono‐ or oligosaccharide side chains are released from the protein core, and the sugars originally involved in the protein‐sugar linkage are reduced to the sugar alcohol. After derivatization (with trimethylsilyl), samples were analyzed by gas chromatography and mass spectrometry. Glucose, galactose, and a small amount of mannitol were found in most of the different glutenin aggregates, except that mannitol was not found in the 8% stacking gel glutenin fraction. The content of mannitol was greater in the higher molecular weight glutenin species at the 4 and 6% origins. These results support the hypothesis that the carbohydrates and protein in the glutenin macropolymer may be covalently linked.
Quantitation and Reproducibility Problems in Reversed‐Phase and Size‐Exclusion HPLC Analyses of Wheat Proteins
Authors: Huebner F. R. , Bietz J. A.
Published: June 2007

Reversed‐phase (RP‐) and size‐exclusion (SE‐) high‐performance liquid chromatography have become important methods for rapid identification of wheat and other cereal cultivars and for revealing quality differences. Accuracy and reproducibility are essential for good results. Due to recent changes in these methods, however, such as using smaller columns, lower flow rates, and smaller samples, small procedural errors become more critical for final results. We therefore further studied the causes and magnitude of problems involving quantitation and reproducibility in RP‐ and SE‐HPLC analyses of wheat proteins. Because of potential problems with protein adsorption to stainless steel system components, we modified systems to contain, insofar as possible, all plastic‐type components. Other potentially major problems included weighing flour samples, achieving accurate solvent composition, and interpretation of data. Recognizing and dealing with these problems will enhance the accuracy, reproducibility, and usefulness of HPLC for varietal identification and quality prediction.
Effects of Commercial Processing on Antioxidants in Rice Bran
Authors: Lloyd B. J. , Siebenmorgen T. J. , Beers K. W.
Published: June 2007

Rice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam‐extruded to form a stabilized rice bran pellet that is storage‐safe prior to oil extraction. Each of these rice bran intermediates can vary in antioxidant content. The objective of this study was to investigate the changes in selected antioxidants in rice bran from both long‐ and medium‐grain rice during commercial milling and bran processing. Rice bran collected from various milling breaks of a commercial system had varying antioxidant levels. Bran collected after milling break 2 had the highest levels of tocopherol and tocotrienol. Oryzanol concentration was significantly higher in outer bran layers. Results also indicate that the long‐grain rice bran averaged ≈15% more antioxidants than the medium‐grain rice bran.
Effects of Genotype and Environment on Glutenin Polymers and Breadmaking Quality
Authors: Zhu J. , Khan K.
Published: June 2007

Six genotypes of hard red spring (HRS) wheat were grown at seven environments in North Dakota during 1998. Effects of genotype and environment on glutenin polymeric proteins and dough mixing and baking properties were examined. Genotype, environment, and genotype‐by‐environment interaction all significantly affected protein and dough mixing properties. However, different protein and quality measurements showed differences for relative influences of genotype and environment. Total flour protein content and SDS‐soluble glutenin content were influenced more by environmental than genetic factors, while SDS‐insoluble glutenin content was controlled more by genetic than environmental factors. Significant genotypic and environmental effects were found for the size distribution of SDS‐soluble glutenins and between SDS‐soluble and SDS‐insoluble glutenins as well as % SDS‐insoluble glutenins. With increased flour protein content, the proportions of monomeric proteins and SDS‐insoluble glutenin polymers appeared to increase, but SDS‐soluble glutenins decreased. Flour protein content and the size distribution between SDS‐soluble and SDS‐insoluble glutenin polymers were significantly correlated with dough mixing properties. Environment affected not only total flour protein content but also the content of different protein fractions and size distributions of glutenin polymers, which, in turn, influenced properties of dough mixing. Flour protein content, % SDS‐insoluble glutenin polymers in flour, and ratio of SDS‐soluble to SDS‐insoluble glutenins all were highly associated with dough mixing properties and loaf volume.
Heterosis in Compositional, Physical, and Wet‐Milling Properties of Adapted × Exotic Corn Crosses
Authors: Singh S. K. , Johnson L. A. , Pollak L. M. , Hurburgh C. R.
Published: June 2007

Compositional, physical, and wet‐milling properties of 10 corn accessions selected from the Germplasm Enhancement of Maize (GEM) project, two Corn Belt Dent inbreds (B73 and Mo17), and their crosses were compared to determine heterosis among these traits and to gain insight about their genetic control. Crossing the GEM accessions with each inbred increased protein and reduced starch contents. Mean absolute densities and test weights of the crosses were greater than for either parent. Little heterosis was observed in 1,000‐kernel weight, and the crosses had similar values to the GEM parents (relatively low). Grain protein contents were greater for the crosses than for the GEM accessions; starch and oil contents of the crosses were intermediate to both parents. The wet‐milling properties of the crosses were improved over those of the GEM accessions. Crossing the GEM accessions with B73 greatly increased residual protein content in the recovered starch, whereas values for protein in starch for the GEM × Mo17 crosses were greater than for the GEM accessions and not unlike that of Mo17. High‐parent heterosis was greater in the GEM × Mo17 crosses for absolute density, test weight, 1,000‐kernel weight, and starch content, but lower for protein and fat contents. GEM × Mo17 crosses yielded greater high‐parent heterosis for starch yield and starch recovery, and lower high‐parent heterosis for gluten and fiber yields. Mo17 expressed poor wet‐milling properties as an inbred but produced superior hybrids compared with B73, which had better wetmilling properties as an inbred.
Activity and Inhibition of Polyphenol Oxidase in Extracts of Bran and Other Milling Fractions from a Variety of Wheat Cultivars
Authors: Okot‐Kotber Mosses , Liavoga Allan , Yong Kwon‐Joong , Bagorogoza Katherine
Published: June 2007

Studies were conducted to compare polyphenol oxidase (PPO) specific activities in various milling fractions of a variety of wheat cultivars and determine the levels of activities in a number of cultivars from different localities and harvesting seasons. Substrate specificities were also investigated. Bran was singled out as the richest source of PPO activity, which may also influence the activity in the other milling fractions that are known to have some proportion of bran content. We showed by gel electrophoresis and spectrophotometrically that the protein responsible for PPO activity apparently exists as a single isoform in bran and that the observed enzyme activity is likely to be a tyrosinase type, not a laccase or peroxidase. The specific activity was not significantly different between the reduction shorts and break shorts from the same cultivar, indicating a similar level of bran contamination in these fractions. Very low levels of PPO activity were recorded in the flour of all cultivars studied. Bran was used, therefore, to determine the varietal differences in the PPO activities in a number of cultivars from different localities and seasons of harvest. Results showed that the most significant determinant of PPO activity was the genotype, and this may be influenced by seasonality. We also determined that, apart from substrate preferences by the PPO enzyme, some phenolic acids actually inhibit PPO. Furthermore, we found that bran of some cultivars extracted with acidified methanol inhibited PPO activity substantially, whereas other extracts had less inhibitory properties. Thus, these unknown compounds in wheat may inhibit endogenous PPO activity.
Thermomechanical Transitions of Rice Kernels
Authors: Sun Zhenhua , Yang Wade , Siebenmorgen Terry , Stelwagen Annemieke , Cnossen Auke
Published: June 2007

Thermomechanical analysis (TMA) and differential scanning calorimetry (DSC) were used to investigate the thermal transitions of long‐grain rice kernels. Three distinct thermomechanical transitions were identified as rice kernels were heated from 0 to 200°C. The identified transitions were a low temperature transition with onset at ≈45°C, an intermediate temperature transition at ≈80°C, and a high temperature transition at ≈180°C. Low temperature transition with onset from ≈60°C at 5% moisture content (MC) to 30°C at 20% MC was identified as the glass transition of the rice kernels. Intermediate temperature transition from 60 to 100°C, depending on MC, may be caused by rapid evaporation of moisture in the rice kernels. High temperature transition was associated with melting of the crystalline structure of rice starch. The temperatures of all three transitions decreased as MC increased, confirming that moisture acted as a plasticizer in rice kernels.
Technique to Measure Surface‐Fouling Tendencies of Steepwater from Corn Wet Milling
Authors: Agbisit R. M. , Singh V. , Valenti J. J. , Kakleas M. , Tumbleson M. E. , Rausch K. D.
Published: June 2007

Surface‐fouling tendencies of raw light steepwater (LSW) and membrane‐filtered light steepwater (FSW) from corn wet‐milling were studied using an annular fouling probe. The probe contained a heated surface to simulate the surface temperature of an evaporator. The heated region caused a fraction of solids in the steepwater to adhere to the surface, thus fouling the probe over time. FSW samples were prepared by filtering LSW using a microfiltration membrane with a nominal pore size of 0.1 μm. Fouling tendencies of both samples were established at an initial probe wall temperature of 99°C. Batches (30 L) were circulated through the fouling probe until the inner surface temperature of the probe reached 200°C. Temperature and power supplied to the probe were measured over time and used to calculate fouling resistance and rate of fouling. Measurement of maximum fouling resistance and fouling rate had a coefficient of variation (COV) of 5.1 and 7.4%, respectively. Maximum fouling resistances attained over a 12‐hr period were 0.36 and 0.049 m2 °C/kW for LSW and FSW, respectively. Average rates of fouling were 4.53 × 10‐4 and 0.82 × 10‐4 m2 °C/kW/min for LSW and FSW, respectively, showing an 80% decrease in fouling rate using microfiltration to remove 19% of solids.
Identification of Disulfide Proteins in the Salt Soluble Fraction of Rice (Oryza sativa) Seed
Authors: Yano Hiroyuki , Kuroda Shigeru
Published: June 2007

Evidence has been accumulating to suggest that disulfide bonding is one of the key causes of allergenicity. Recently we developed the “disulfide proteome”, a technique for the comprehensive analysis of disulfide bonding of proteins. We applied this new technique to the rice seed's salt‐soluble fraction, which has long been known to be allergenic. Most proteins in the fraction, including α‐amylase/trypsin inhibsitor, α‐ globulin, and glutelin fragments, have formed intramolecular disulfide bonds. Also, unknown proteins, including one sharing similarities with known allergens, had disulfide bonds, from which we can infer possible allergenicity. This is a preliminary study to screen allergens from the basis of disulfide bonding.
Effects of Mutant Thermostable α‐Amylases on Rheological Properties of Wheat Dough and Bread
Authors: Maeda Tomoko , Hashimoto Tetsu , Minoda Masashi , Tamagawa Shin‐ichiro , Morita Naofumi
Published: June 2007

Thermostable mutant α‐amylases (21B, M111, and M77) with various degrees of thermostability were purified from Bacillus amyloliquefaciens F and used as improvers for breadmaking. Test baking with the mutant enzymes was conducted using the long fermentation sponge‐dough method. Addition of an appropriate amount of mutant α‐amylases to the ingredients distinctly increased the specific volume of the bread and improved the softness of breadcrumb as compared with the addition of Novamyl (NM), an exo‐type α‐amylase. M77 was the most effective in retarding the staleness of breadcrumb. The softness of breadcrumb during storage, however, was not correlated with the thermostability. All mutant α‐amylases weakened the mixing property of the dough, whereas they strengthened the property of fermented dough. Especially, M77 and NM had different effects on the dough properties, but their bread qualities were similar to each other. The strong tolerance of M77 dough to the long baking process might be due to the production of hydrolyzed starches, oligosaccharides in the range of maltopentaose to maltohexaose, as compared with NM. Therefore, in the light of present findings, these mutant α‐amylases are possible substitutes for NM as bread improvers.
Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties
Authors: Clarke Charmaine I. , Schober Tilman J. , Dockery Peter , O'Sullivan Kathleen , Arendt Elke K.
Published: June 2007

The fundamental rheological characteristics of a biologically acidified, a chemically acidified, and a neutral preferment (sourdough) were monitored over the course of a 24‐hr fermentation period using a split‐plot design. Three doughs were subsequently prepared in which 20% of the flour was in the form of the respective preferment. A control dough containing no fermented material was also prepared. The fundamental rheological properties of both the dough and its isolated wet gluten were determined. Laser‐scanning confocal microscopy was used to capture images of selected preferments and doughs. Results from the preferment showed that there was a decrease in elasticity (phase angle data from oscillatory measurements and relative recovery values from creep tests) and viscosity with fermentation time for all three preferments, all of which reached similar end values for these parameters. The microscopy images illustrated that the gluten strands were dissolved to a more amorphous structure during the fermentation period. Changes in the nature of the preferments were reflected in the rheological characteristics of the respective doughs and their wet glutens, which were significantly less elastic (phase angle and relative recovery data) and softer (maximum creep compliance) than the control treatment. It is concluded that degrading processes over time are key to the sourdough process.
Arabidopsis JAGGED LATERAL ORGANSIs Expressed in Boundaries and CoordinatesKNOXandPINActivity
Authors: Borghi Lorenzo , Bureau Marina , Simon Rüdiger
Published: June 2007

Plant lateral organs are initiated as small protrusions on the flanks of shoot apical meristems. Organ primordia are separated from the remainder of the meristem by distinct cell types that create a morphological boundary. The Arabidopsis thaliana gain-of-function mutant jagged lateral organs-D (jlo-D) develops strongly lobed leaves, indicative of KNOX gene misexpression, and the shoot apical meristem arrests organ initiation prematurely, terminating in a pin-like structure. The JLO gene, a member of the LATERAL ORGAN BOUNDARY DOMAIN gene family, is expressed in boundaries between meristems and organ primordia and during embryogenesis. Inducible JLO misexpression activates expression of the KNOX genes SHOOT MERISTEMLESS and KNAT1 in leaves and downregulates the expression of PIN auxin export facilitators. Consequently, bulk auxin transport through the inflorescence stem is drastically reduced. During embryogenesis, JLO is required for the initiation of cotyledons and development beyond the globular stage. Converting JLO into a transcriptional repressor causes organ fusions, showing that during postembryonic development, JLO function is required to maintain the integrity of boundaries between cell groups with indeterminate or determinate fates.
Separating the Roles of Acropetal and Basipetal Auxin Transport on Gravitropism with Mutations in Two Arabidopsis Multidrug Resistance-Like ABC Transporter Genes
Authors: Lewis Daniel R. , Miller Nathan D. , Splitt Bessie L. , Wu Guosheng , Spalding Edgar P.
Published: June 2007

Two Arabidopsis thaliana ABC transporter genes linked to auxin transport by various previous results were studied in a reverse-genetic fashion. Mutations in Multidrug Resistance-Like1 (MDR1) reduced acropetal auxin transport in roots by 80% without affecting basipetal transport. Conversely, mutations in MDR4 blocked 50% of basipetal transport without affecting acropetal transport. Developmental and auxin distribution phenotypes associated with these altered auxin flows were studied with a high-resolution morphometric system and confocal microscopy, respectively. Vertically grown mdr1 roots produced positive and negative curvatures threefold greater than the wild type, possibly due to abnormal auxin distribution observed in the elongation zone. However, upon 90° reorientation, mdr1 gravitropism was inseparable from the wild type. Thus, acropetal auxin transport maintains straight growth but contributes surprisingly little to gravitropism. Conversely, vertically maintained mdr4 roots grew as straight as the wild type, but their gravitropism was enhanced. Upon reorientation, curvature in this mutant developed faster, was distributed more basally, and produced a greater total angle than the wild type. An amplified auxin asymmetry may explain the mdr4 hypertropism. Double mutant analysis indicated that the two auxin transport streams are more independent than interdependent. The hypothesis that flavanols regulate MDR-dependent auxin transport was supported by the epistatic relationship of mdr4 to the tt4 phenylpropanoid pathway mutation.
Use of Niacin in the Prevention and Management of Hyperlipidemia
Authors: Robinson Anne White , Sloan Helen L. , Arnold Gary
Published: June 2007

Niacin is an inexpensive drug useful in treating various forms of hyperlipidemia. Cardiac doses of niacin are effective in lowering serum triglyceride, low density lipoprotein, and lipoprotein‐a levels and in elevating high density lipoprotein levels. Adverse reactions to niacin are varied and dose‐dependent and range from annoying cutaneous flushing to hepatic toxicity. Patients advised to use the drug should be carefully screened and monitored. This paper reviews the pathologic and pharmacologic basis for niacin as an antilipemic agent. The biochemical and physiologic effects of the drug and its mechanisms of action are discussed. Emphasis is placed on the importance of aggressive management of serum lipids and the therapeutic uses of niacin. The use of niacin in primary and secondary prevention of heart disease is stressed. A patient education guide is included.
Preliminary radiation hybrid map for river buffalo chromosome 6 and comparison to bovine chromosome 3
Authors: Stafuzza N. B. , Ianella P. , Miziara M. N. , Agarwala R. , Schäffer A. A. , Riggs P. K. , Womack J. E. , Amaral M. E. J.
Published: June 2007

We present the first radiation hybrid (RH) map of river buffalo (Bubalus bubalis) chromosome 6 (BBU6) developed with a recently constructed river buffalo whole‐genome RH panel (BBURH5000). The preliminary map contains 33 cattle‐derived markers, including 12 microsatellites, 19 coding genes and two ESTs, distributed across two linkage groups. Retention frequencies for markers ranged from 14.4% to 40.0%. Most of the marker orders within the linkage groups on BBU6 were consistent with the cattle genome sequence and RH maps. This preliminary RH map is the starting point for comparing gene order between river buffalo and cattle, presenting an opportunity for the examination of micro‐rearrangements of these chromosomes. Also, resources for positional candidate cloning in river buffalo are enhanced.
The complex cytological features of synovial sarcoma in fine needle aspirates, an analysis of four illustrative cases
Authors: Åkerman M. , Domanski H. A.
Published: June 2007

Objective:  The cytological features of conventional monophasic spindle cell and biphasic synovial sarcoma have been defined in detail in several large series. The cytology of rare morphological variants, especially the subtypes of poorly differentiated synovial sarcoma, are insufficiently evaluated and diagnostically difficult to define. The objective of the present study was to call attention to the variable cytology of rare variants of synovial sarcoma. Furthermore, adjunctive diagnostic methods, necessary for a correct diagnosis, are discussed.

Methods:  Aspirates from four synovial sarcomas, with cytological features, which differed from those of conventional synovial sarcoma and from each other, were retrieved from our files and re‐evaluated.

Results:  In three of the cases a correct diagnosis was not obtained from routinely stained aspirates. In the fourth case, the correct diagnosis was established by a combination of cytomorphology, immunocytochemistry and fluorescence in situ hybridization (FISH) performed on the aspirated material.

Conclusion:  Ancillary diagnostic methods are necessary in the examination of aspiration smears from synovial sarcoma, especially of morphological variants with a cytomorphology that differs from conventional spindle‐cell monophasic and biphasic tumours. Immunocytochemistry and molecular genetic examinations (reverse transcriptase polymerase chain reaction or FISH) are the methods of choice.
Age changes in the two‐point discrimination threshold in skin innervated by the trigeminal nerve
Authors: BRILL NIELS , TRYDE GERD , MORGAN GILLIAN , REES DAVID A.
Published: June 2007

Fifty young and fifty elderly subjects were tested by a two‐point discrimination method. An aesthesiometer was applied to the facial skin in three different areas innervated exclusively by the ophthalmic, maxillary or mandibular branch of the trigeminal nerve. Two characteristic age differences were disclosed: (1) higher threshold values were found in older subjects, and (2) a greater range of variation in these values was present also among the older subjects. Wales.
Influence of muscle activity on remodelling of bones in the rat
Authors: HENRIKSON PER‐ÅKE , KAHNBERG KARL‐ERIK , WALLENIUS KJELL
Published: June 2007

Growth and remodelling of the mandible and the long bones was studied in rats by triple fluorochrome labelling. Diaphyseal remodelling occurred by apposition at certain areas subperiosteally and at the medullary cavity border. Subperiosteal apposition rate was greatly influenced also by muscle attachment in the mandible, while apposition along selected medullary surfaces corresponded to other mechanical and functional demands. Apposition continued at a moderately slower rate after completion of longitudinal growth. The changing locations of the fiuorochromes appear to confirm the concept that bone tissue is in a constant flow from the apposition surface to deep‐seated areas of osteolysis.
An ultrasonic investigation into the working time of amalgam
Authors: DAVIDSON C. L. , ARENDS J. , HARKEL E. TEN
Published: June 2007

summary

In this study the damping of ultrasonic waves as well as the compressive strength of amalgam has been measured as a function of the time delay between trituration and condensation.

The damping of the ultrasound energy is proportional to the macroporosity, which is caused by lack of plasticity and difficulties encountered in combining various amalgam portions. Also, damping is increased with the condensation delay. Nearly all brands investigated showed a decrease in strength and an increasing macroporosity with delay in condensation.

The results indicate that the macroporosity caused by condensation delay determines primarily the mechanical properties of the amalgam restoration.
A further study of facial skin temperature in patients with mandibular dysfunction
Authors: BERRY D. C. , YEMM R.
Published: June 2007

Pain and tenderness of one masseter muscle is a common aspect of mandibular dysfunction. Using an infrared camera, it has been shown that the skin immediately overlying the tender area is commonly hotter than the corresponding area on the other side of the face. The difference tended to diminish as treatment progressed and had disappeared in a number of patients who were re‐examined at completion of treatment. It is suggested that the higher surface temperature is due to the presence of a state of inflammation with hyperaemia in the tender area of the masseter muscle. This conclusion is advanced in part because other causes seem unlikely, and in part because in a few patients with known inflammatory sites, similar hot areas were present in overlying skin.
Polymers in dentistry
Authors: McCABE J. F. , WILSON H. J.
Published: June 2007

During the last three decades the rapid development of synthetic polymers has been remarkable. Dentistry has not been slow to investigate the possible uses of polymers for a variety of purposes. This article reviews the properties and uses of polymers in dentistry and suggests areas where research may improve some materials.
A short communication on the concentration of copper in silver‐tin phases of dental amalgam alloy
Authors: GUBBELS G. H. M. , VRIJHOEF M.M.A. , DRIESSENS F. C. M.
Published: June 2007

The distribution of copper dissolved in the silver‐tin phases of two types of dental amalgam alloy has been investigated. The results showed that the copper content of the γ phase was higher than the copper content of the β phase.
Electrochemistry of the saline corrosion of conventional dental amalgams
Authors: SARKAR N. K. , GREENER E. H.
Published: June 2007

The electrochemical behaviour of the component phases of dental amalgam, viz. Ag3Sn (γ), Ag2Hg3 (γ1), Sn7–8Hg (γ2), Cu3Sn, Cu6Sn5 and a composite of γ1 +γ2 phases were evaluated in saline solution by standard anodic polarization techniques. Using multi‐electrode theory a theoretical polarization diagram was constructed from the composite phases and compared with an anodic polarization profile attained from conventional dental amalgam. A strong agreement was obtained.

From analysis of the electrochemical reactions it was found that the passivity of γ2 is due to the formation of stannous and/or stannic oxide (hydroxide) and that the corrosion failure of dental amalgam occurs through the dissolution of this passive oxide in γ2 at potentials of −250 mV Vs. SCE with the formation of tin oxychloride. The corrosion behaviour of Cu6Sn5 is similar to that of γ2 phase and its presence impairs the corrosion resistance of dental amalgam. If the copper containing phase is Cu3Sn, it will be passive in Ringer's solution, possibly as a result of Tamman's ‘multiple rule of eight’.
Oral ability to recognize forms and oral motor ability in 11‐year‐old children*
Authors: LANDT HORST , INGERVALL BENGT
Published: June 2007

Oral ability to recognize forms and oral motor ability were examined in twenty children, aged 11 years, with normal occlusion. In the RF‐test (recognition of form) the children identified the test pieces quicker but with a higher frequency of misidentification of the test pieces than a group of 17‐year‐old boys studied earlier. The effect of learning on the children was substantial with much quicker and greater certainty from one examination to another. Identification time and misidentification were positively correlated (individuals with long identification time also had a high frequency of errors).

In the MA‐test (oral motor ability) the children required a longer time to assemble the halves of the test pieces than did 17‐year‐old boys. A considerable effect of learning was found also in the MA‐test. The results of the RF‐test and the MA‐test varied independently of each other for which reason the two tests measure different components of oral ability.
Methylmethacrylate screw implants—radiographic, histological and fluorescence microscopic investigations in dogs
Authors: WIE HENRIK , SOLHEIM TORE , RHSE PER AAGE
Published: June 2007

Twenty‐one methylmethacrylale screw implants were inserted in the jaws of three Labrador dogs. Clinical, radiographic, microscopic and fluorescence microscopic examinations were performed. Direct bone‐implant contact was found in all firm implants, and the density of the alveolar bone increased towards the screw surface. In these areas no fibrous tissue was found between bone and implant. Horizontal fibres at the junction between the head and the neck of the implant seem to have impeded downgrowth of subepithelial granulation tissue.
Relationship of the maxillary central incisors and canines to the incisive papilla
Authors: EHRLICH JACOB , GAZIT ESTHER
Published: June 2007

Four hundred and thirty dentulous casts in normal alignment and Angle's Class I Relationship were examined.

The results indicated a relationship between arch shape and the intercanine line with particular reference to the way the latter passed through the incisive papilla.

The suggestion is made that in the preliminary location of the anterior teeth during construction of full dentures, the average distance of incisors and canines from the incisive papilla could be used as starting points.
In vitro chloride corrosion behaviour of Dispersalloy
Authors: SARKAR N. K. , GREENER E. H.
Published: June 2007

The in vitro chloride corrosion behaviour of Dispersalloy has been investigated by anodic polarization as a function of time after trituration (ageing) and compared with conventional dental amalgam. Dispersalloy is a commercial alloy containing a mechanical mixture of Ag3Sn and Ag–Cu eutectic in the ratio 2:1. From measurement of 1 h corrosion potentials it was observed that over a time period of 1 year Dispersalloy became appreciably more noble (potential shift from –500mV to – 350 mV Vs. SCE), whereas the corrosion potential of conventional amalgam remains unchanged.

Initial anodic polarization profiles for Dispersalloy indicated presence of y2 and Cu6Sn5 phases as evidenced by presence of the –250 mV peak. However, the current density associated with this peak was about three times less than that of conventional amalgam. As a function of ageing time the polarization profile is shifted in the direction of decreasing current density and after 1 year the –250 mV peak is absent. The anodic polarization profile of conventional amalgam is unchanged after 1 year. The improved corrosion resistance of Dispersalloy is attributed to the formation of Cu3Sn as a function of time due to solid state reaction between Ag–Cu eutectic and y2.
Changes of cheek pressure during swallowing following expansion of the maxillary dental arch in repaired cleft palates
Authors: SAKUDA M. , YOSH1DA K. , WADA K. , KURODA Y. , HAYASHI I.
Published: June 2007

Cheek pressure during swallowing was measured on six operated complete cleft lip and palate cases (4–8 years of age) before and after expansion of buccal segments of maxillary arch, As control, seven non‐cleft subjects with acceptable occlusion of the same age level were used. Before expansion, the pressures in the cleft cases were much higher than the controls. Immediately after expansion, increase in pressure was observed in cases which received rapid expansion. However, a few months after expansion, most cases showed a decrease in pressure. This is explained as being due to the adaptation of the perioral musculature to the expanded dental arch and/or the disappearance of hyperactivity of the perioral musculature during swallowing.