bluuebunny/crossref_metadata_2025_split huggingface dataset:
Germination and Malting Properties of Mutants Derived from Malting Barley cv. Triumph
Authors: Swanston J. S. , Sopena A. , Moralejo M. A. , Molina‐Cano J.‐L. 
Published: June 2007

ABSTRACTFour mutants, demonstrating a range of dormancy, were derived from the malting barley cv. Triumph. Although there were environmental effects on the rate of recovery from dormancy, relative performance of the genotypes was consistent. Recovery from water sensitivity was slower than recovery from dormancy for all genotypes, but a similar ranking of genotypes was observed with two mutants germinating more readily than the parental genotype. Exposure of the grain to the plant hormone abscisic acid (ABA) at the end of each wet phase during steeping had a highly significant effect on the malting performance of all samples. However, reduction in extract levels was significantly less in the two mutants that demonstrated more rapid recovery from dormancy. None of the mutants exceeded Triumph for hot water extract level after malting in two seasons at sites in Dundee (eastern Scotland) and Lleida (northeastern Spain). However, one mutant combined rapid recovery from dormancy with high extract levels when grown and malted under Scottish conditions and subjected to unithermal hot water extraction.
Determining Vitreous Subclasses of Hard Red Spring Wheat Using Visible/Near‐Infrared Spectroscopy
Authors: Wang D. , Dowell F. E. , Dempster R. 
Published: June 2007

ABSTRACTThe percentage of dark hard vitreous (DHV) kernels in hard red spring wheat is an important grading factor that is associated with protein content, kernel hardness, milling properties, and baking quality. The current visual method of determining DHV and non‐DHV (NDHV) wheat kernels is time‐consuming, tedious, and subject to large errors. The objective of this research was to classify DHV and NDHV wheat kernels, including kernels that were checked, cracked, sprouted, or bleached using visible/near‐infrared (Vis/NIR) spectroscopy. Spectra from single DHV and NDHV kernels were collected using a diode‐array NIR spectrometer. The dorsal and crease sides of the kernels were viewed. Three wavelength regions, 500–750 nm, 750–1,700 nm, and 500–1700 nm were compared. Spectra were analyzed by using partial least squares (PLS) regression. Results suggest that the major contributors to classifying DHV and NDHV kernels are light scattering, protein content, kernel hardness, starch content, and kernel color effects on the absorption spectrum. Bleached kernels were the most difficult to classify because of high lightness values. The sample set with bleached kernels yielded lower classification accuracies of 91.1–97.1% compared with 97.5–100% for the sample set without bleached kernels. More than 75% of misclassified kernels were bleached. For sample sets without bleached kernels, the classification models that included the dorsal side gave the highest classification accuracies (99.6–100%) for the testing sample set. Wavelengths in both the Vis/NIR regions or the NIR region alone yielded better classification accuracies than those in the visible region only.
Lipid Extraction Process on Texturized Soy Flour and Wheat Gluten Protein‐Protein Interactions in a Dough Matrix
Authors: Ryan K. J. , Homco‐Ryan C. L. , Jenson J. , Robbins K. L. , Prestat C. , Brewer M. S. 
Published: June 2007

ABSTRACTProtein‐protein interactions between wheat flour and solvent‐extracted (SE) or nonsolvent extracted (NSE) texturized soy flours were compared. Doughs were prepared to contain varying ratios of texturized soy flour in combination with wheat flour. Sucrose esters (2.5%) were included in several formulations. Doughs were fractionated into soluble and insoluble fractions at pH 4.7 and pH 6.1. Fractions were dried, powdered, and analyzed using SDS‐PAGE and spectrophotometric techniques. Electrophoretic evaluation indicated interactions between wheat gluten proteins and texturized soy proteins in the absence of sucrose esters. Electrophoretic gels of the wheat‐soy flour mixtures maintained a characteristic soy protein band after acidification to the soy protein isoelectric point. Inclusion of sucrose esters increased the interaction. Texturization conferred effects similar to that of sucrose ester on both forms of lipid‐extracted soy. Sulfhydryl analyses using 7‐chloro‐4‐nitrobenzo‐2‐oxa‐4, 3‐diazole (NBD‐Cl) revealed no change in the relative amount of sulfhydryl groups present in doughs prepared from either the texturized soy flours or the doughs containing equal amounts of wheat starch. These data indicate that interactions between soy protein from texturized soy flours and wheat proteins are not covalent.
A Radioisotopic Study of the Entry of Calcium Ion into the Maize Kernel During Nixtamalization
Authors: Zazueta C. , Ramos G. , Fernández‐Muñoz J. L. , Rodríguez M. E. , Acevedo‐Hernández G. , Pless R. C. 
Published: June 2007

ABSTRACTThe entry of calcium ions from the nixtamalization solution into maize kernels over time was followed in model experiments using radiolabeled calcium ions, with autoradiographic evaluation of the kernels after different cooking and steeping times. Calcium ions immediately entered the pericarp and were rapidly fixed at the outer boundary of the endosperm, especially at the external surface of the germ. Entry of calcium into the endosperm occurred gradually after long steeping times, except in the case of broken kernels, for which massive invasion by calcium was observed. After extended steeping times, a moderate amount of calcium‐45 was evident in the germ. Specific perforation of the outer layers of the grains provided a defined route of facilitated entry of calcium into the endosperm. No fundamental difference with respect to penetrability by calcium ion was seen in a comparison between flint‐type grains and grains containing only floury endosperm.
Production of Starch with Very Low Protein Content from Soft and Hard Wheat Flours by Jet Milling and Air Classification
Authors: Létang C. , Samson M.‐F. , Lasserre T.‐M. , Chaurand M. , Abécassis J. 
Published: June 2007

ABSTRACTJet milling is a fluid energy impact‐milling technique generally used for the ultrafine reduction of higher value materials. The efficiency of jet milling combined with air classification appears very efficient to separate starch from other wheat flour aggregate components and to produce wheat starch with very low residual protein content. Indeed, residual protein content of the starch‐rich fraction can be reduced to <2% db with a series of successive grinding and air classification operations. Lipid and pentosan contents were also reduced in the starch‐rich fraction. Nevertheless, jet milling cannot eliminate grinding differences observed between different types of wheat. Wheat hardness continues to have an effect on milling and classification yields and on the composition of air classification fractions. To obtain starch‐rich fraction with only 2% protein content, hard wheat flour required a series of at least five grinding steps, whereas only three steps are necessary for soft wheat flour. Under these conditions, hard wheat flours give 24% mass yield with 12% starch damage compared with 39% yield and a low starch damage content (6.4%) for soft wheat flour. These results highlight new prospects for the development of cereal flours, especially soft wheat flours.
Microstructure of α‐Crystalline Emulsifiers and Their Influence on Air Incorporation in Cake Batter
Authors: Richardson G. , Langton M. , Fäldt P. , Hermansson A.‐M. 
Published: June 2007

ABSTRACTThe microstructure of α‐gel and β‐crystalline emulsifiers and their effects on cake batter foam have been studied with polarized light microscopy, confocal laser scanning microscopy (CLSM) and image analysis, freeze‐etching, and transmission electron microscopy (TEM). The emulsifiers Colco and Aroplus, which are commercial α‐gels, and the monoglyceride Dimodan P in its α‐gel and β‐crystalline forms were added to the batter in concentrations of 0.8, 2.0, 3.1, and 4.2%. Dimodan P α‐gel was also prepared with three NaCl concentrations (0.05, 0.67, and 1.35‰). The distribution of air in the foam was evaluated with density measurements and with image analysis of bubbles in optically sectioned batter. In the cake batter, all the α‐gel emulsifiers decreased the density, thereby increasing the incorporation of air, more than the β‐crystalline emulsifier, which did not have any effect on the density. There were noticeable differences in microstructure between the different α‐crystalline emulsifiers. Large, regular α‐structures seemed to increase the batter volume and interfacial area more than smaller aggregates. Adding salt in the emulsifier gel changed the structure, probably into α‐lamellar liposomes, which impaired the aerating effect at lower concentrations.
Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat
Authors: Crosbie G. B. , Chiu P. C. , Ross A. S. 
Published: June 2007

ABSTRACTThe use of the Rapid Visco Analyser (RVA) for application in the screening of wheat breeding lines for starch quality and potential noodle quality has been limited by relatively low sample throughput. Current methods generally enable only 20–30 samples to be tested each day. This study sought to develop a more rapid time‐temperature profile that could be applied to whole meal samples. A profile that involved a total analysis time of 7.5 min/sample gave measurements of peak viscosity (PV) and breakdown (BD) on whole meal that were highly correlated with corresponding measurements obtained using a more conventional profile that had been applied to low‐extraction flours. BD and PV were also highly correlated with the total texture score of ramen (Chinese‐style alkaline noodles as manufactured in Japan), but only when 1 mM AgNO3 was used to eliminate the effects of α‐amylase.
Separation and Characterization of Barley Starch Polymers by a Flow Field‐Flow Fractionation Technique in Combination with Multiangle Light Scattering and Differential Refractive Index Detection
Authors: You S. , Stevenson S. G. , Izydorczyk M. S. , Preston K. R. 
Published: June 2007

ABSTRACTFlow field‐flow fractionation (flow FFF) with frit inlet and frit outlet mode (FIFO) was coupled online to multiangle light scattering (MALS) and refractive index (RI) detectors to investigate the molecular characteristics of normal and zero amylose barley starch polymers. Application of two different cross‐flows, 0.35 mL/min followed by 0.1 mL/min, and constant channel and frit flows of 0.1 and 1.0 mL/min, respectively, permitted a complete separation of amylose and amylopectin. The improved signals from the detectors due to application of the FIFO mode enabled the proper characterization of the small molecular weight species, as well as significantly enhanced the reproducibility of the measurements. The weight‐average molecular weight (Mw) and zaverage root‐mean‐square (RMS) radii of gyration (Rg) values for amylose and amylopectin in the normal starch samples were 2.3 × 106 and 280 × 106, and 107 and 260 nm, respectively. The Mw and Rg of amylopectin in the zero amylose starch samples were 360 × 106 and 267 nm, respectively. The slopes (α) obtained by plotting log Mw versus log Rg for amylose and amylopectin were 0.6 and 0.3, respectively. These results are in good agreement with the theoretical prediction of the molecular conformation of amylose and amylopectin.
Small‐Scale Reconstitution of Durum Semolina Components
Authors: Sissons M. J. , Gianibelli M. C. , Batey I. L. 
Published: June 2007

ABSTRACTPasta prepared by extrusion from 25 g of semolina has been compared with that made from a standard laboratory extruder and found to have similar quality. Durum semolina was fractionated into its starch, gluten, water soluble, and residue fractions. The freeze‐dried components were reconstituted and the properties of the reconstituted semolina (ReSem) have been measured. Examination using a 2 g‐mixograph and micro‐extension tester has shown that ReSem behaves similarly to the original semolina. ReSem and semolina were made into pasta using a small‐scale pasta extruder and were of comparable cooking quality. The fractionation and reconstitution of durum semolina on this scale is a useful technique to evaluate the contribution of semolina components to pasta quality.
Effect of Stress Cracks on Corn Wet‐Milling Yields
Authors: Mbuvi Stephen , Eckhoff Steven R. 
Published: June 2007

ABSTRACTU.S. No. 2 yellow dent corn was randomly probe‐sampled from rail cars being shipped to a wet‐milling plant from a Corn Belt local elevator. The probe samples were blended together and kernels were sorted into four levels of stress cracks (0, 1, 2, or multiple). Each level of stress cracking was then laboratory wet‐milled in triplicate. The only statistically observed differences were in total fiber and in protein content of the gluten meal fraction. The starch yield difference between zero stress cracked corn and multiple stress cracked corn was smaller (0.8%) than would be expected if stress cracking were an indicator of damage to the wet‐milling characteristics of the corn.
Mycoflora Distribution in Dry‐Milled Fractions of Corn in Argentina
Authors: Broggi L. E. , González H. H. L. , Resnik S. L. , Pacin A. M. 
Published: June 2007

ABSTRACTCorn samples and different commercial dry‐milled fractions collected from an industrial mill in Argentina were surveyed for fungal contamination. The percentage of Fusarium isolates in whole corn kernels among all fungi recovered was 2.0–97.0%; in corn grits, it was 2.6–50.0%. Maximum levels in the other fractions were 5.2 × 105 colony forming units per gram (CFU/g) in germ and bran, 5.0 × 103 CFU/g in C flour, and 2.7 × 103 CFU/g in corn meal. The high initial contamination from whole corn is reflected in germ and bran, which is destined for animal consumption, but not in corn meal. F. verticillioides and Aspergillus flavus were the most frequent species in the whole corn kernel, but F. verticillioides was prevalent in all the other industrial fractions. Other potentially toxigenic fungi that were isolated included Aspergillus parasiticus, Alternaria alternata, Penicillium citrinum, and P. funiculosum. In this first report about mold contamination in corn industrial dry‐milled fractions in Argentina, the high fungal contamination level observed in the stored corn could indicate the necessity to improve the hybrid quality and the storage conditions to diminish the risk of mycotoxin occurrence.
Free Lipids in Air‐Classified High‐Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality
Authors: Chung O. K. , Ohm J. B. , Guo A. M. , Deyoe C. W. , Lookhart G. L. , Ponte J. G. 
Published: June 2007

ABSTRACTFree lipids (FL) were extracted from straight‐grade flours (SF) and the air‐classified high‐protein fractions (ACHPF) of nine hard winter wheats. The mean values of FL contents in 10 g (db) SF and ACHPF were, respectively, 92.8 and 178.5 mg for total FL, 74.1 and 141.9 mg for nonpolar lipids (NL), 12.8 and 20.9 mg for glycolipids (GL), and 4.9 and 12.0 mg for phospholipids (PL). FL compositions of SF and ACHPF showed nonsignificant differences in NL (80.7 and 81.1% of the FL) but significant differences in GL (13.9 and 12.0% of the FL) and PL (5.4 and 6.9% of the FL). Fortification of SF with ACHPF by blending to reach 13% protein content increased gluten quantity and thereby loaf volume but decreased gluten index, loaf volume regression, and crumb grain scores. NL contents showed significant relationships with dry gluten contents (r = 0.79) and gluten index (r = ‐0.83) values, indicating that high NL content in ACHPF could decrease gluten quality of fortified flours. Thus, an optimum balance should be maintained during fortification.
Mechanical Behavior of Oats: Specific Groat Characteristics and Relation to Groat Damage During Impact Dehulling
Authors: Engleson J. A. , Fulcher R. G. 
Published: June 2007

ABSTRACTOat damage has negative effects on milling yield and finished product quality. Interrelationships among groat characteristics and mechanical behavior were analyzed to better understand groat damage caused by impact dehulling (ID). Regression of the natural logarithm (ln) of apparent stiffness (Smax) on the contents of ferulic acid, syringic acid, and moisture suggests that ferulic acid or perhaps diferulate cross‐links increase groat stiffness, and syringic acid or perhaps syringate derivatives and moisture decrease groat stiffness. Polymer cross‐linking decreases extensibility, and moisture (a plasticizer) softens polymers. Regression of ln of apparent toughness (T) on β‐glucan and protein content implies that both polymers increase groat toughness. β‐glucan is a cell‐wall polymer, and the cell wall is known to confer toughness. The location of these polymers (perhaps concentrated in the bran) may also confer toughness. Regression of ln(ID) on moisture content, starch content, and T/Smax suggests that moisture decreases impact damage (as does T/Smax), and starch increases damage. Starch may act like filler, increasing stiffness and damage. According to the ratio of T/Smax, groats must be tough but not too stiff for low levels of damage.
Comparison of Physical Properties of Wheat Starch Gels with Different Amylose Content
Authors: Sasaki Tomoko , Yasui Takeshi , Matsuki Junko , Satake Takaaki 
Published: June 2007

ABSTRACTThe effects of amylose content and other starch properties on concentrated starch gel properties were evaluated using 10 wheat cultivars with different amylose content. Starches were isolated from grains of two waxy and eight nonwaxy wheat lines. The amylose content of waxy wheat lines was 1.4–1.7% and that of nonwaxy lines was 18.5–28.6%. Starch gels were prepared from a concentrated starch suspension (30 and 40%). Gelatinized starch was cooled and stored at 5°C for 1, 8, 16, 24, and 48 hr. The rheological properties of starch gels were studied by measuring dynamic viscoelasticity with parallel plate geometry. The low‐amylose starch showed a significantly lower storage shear modulus (G′) than starches with higher amylose content during storage. Waxy starch gel had a higher frequency dependence of G′ and properties clearly different from nonwaxy starches. In 40% starch gels, the starch with lower amylose showed a faster increase in G′ during 48 hr of storage, and waxy starch showed an extremely steep increase in G′. The amylose content and concentration of starch suspension markedly affected starch gel properties.
Ascorbate Oxidase, Protein Disulfide Isomerase, Ascorbic Acid, Dehydroascorbic Acid and Protein Levels in Developing Wheat Kernels and Their Relationship to Protein Disulfide Bond Formation
Authors: Every D. , Griffin W. B. , Wilson P. E. 
Published: June 2007

ABSTRACTDeveloping wheat kernels of three New Zealand wheat cultivars at one to nine weeks postanthesis (WPA) were analyzed for kernel weight, salt‐soluble protein, salt‐insoluble protein, ascorbate oxidase (AOX), protein disulfide isomerase (PDI), ascorbic acid (AA), and dehydroascorbic acid (DHA). Kernel weight and salt‐soluble protein increased from one to five or six WPA then declined. The amount of salt‐insoluble protein per kernel rapidly increased from two to five or six WPA, then remained constant. AOX activity increased from one to two or three WPA then declined to almost zero at seven WPA. PDI activity increased from one to three WPA, stayed constant to six WPA, then declined about 25%. DHA increased from one to two or three WPA then declined to zero at seven WPA. AA increased from one to three or five WPA then declined to zero at seven WPA. When DHA, at similar concentrations (≈1 mM) to that found in one to six WPA kernels, was mixed with reduced‐gluten proteins, it was reduced to AA. The results are interpreted as a scheme showing that, during the formation of protein‐disulfide bonds, electrons are transferred from nascent protein thiols, ultimately to oxygen, through a series of electron carriers including PDI, AA‐DHA, and AOX.
Turbidity Assay for Rapid and Efficient Identification of High Protein Digestibility Sorghum Lines
Authors: Aboubacar Adam , Axtell John D. , Nduulu Lexington , Hamaker Bruce R. 
Published: June 2007

ABSTRACTRecently, our laboratory reported a protein digestibility assay based on SDS‐PAGE that distinguishes mutant high protein digestibility from wild‐type sorghum lines. Using that assay, high protein digestibility sorghum lines were identified both qualitatively (visual observation) and quantitatively by measuring the SDS‐PAGE band intensity of the undigested α‐kafirin protein. Here, we report on a new turbidity assay that can be used for an even quicker quantitation of the undigested proteins with much higher throughput for screening purposes. Proteins remaining after 1 hr of pepsin digestion were extracted with a buffer of SDS, 2‐mercaptoethanol, and borate and an aliquot of the extract was precipitated using 72% trichloroacetic acid (TCA). Absorbance of the resulting turbid solution was then read at 562 nm. Lower readings corresponded to more digestible lines. The turbidity of the suspensions developed quickly and reached a plateau at ≈5 min for high protein digestibility lines and 10 min for wild‐type lines. The turbid solutions remained stable for at least 1 hr. Two distinct groups, wild‐type and high protein digestibility sorghum lines, were obtained when the assay was compared with a standard pepsin digestibility procedure and to our recently developed SDS‐PAGE assay. A comparison with the bicinchoninic acid (BCA) assay of protein quantitation indicated that the turbidity assay is more efficient in differentiating between wild‐type and high protein digestibility sorghum lines. We have further refined the turbidity assay for microtiter plate analysis making it possible for a single operator to analyze ≈200 sorghum lines per day, compared to 60 lines when using the SDS‐PAGE assay.
Potent Natural Immunomodulator, Rice Water‐Soluble Polysaccharide Fractions with Anticomplementary Activity
Authors: Yamagishi Tatsunori , Tsuboi Takuma , Kikuchi Koichi 
Published: June 2007

ABSTRACTWater‐soluble polysaccharide fractions, fractionated with ammonium sulfate from the hot‐water‐extract of rice bran and endosperm, showed a potent anticomplementary activity. As compared with water‐soluble polysaccharide isolated from Angelica acutiloba, which is a well‐known medicinal herb, the rice fractions showed similar or higher potency. Protease digestion, periodate oxidation, and hydroxylamine treatments indicated that anticomplementary activity is due to polysaccharide moiety rather than protein moiety and the polyphenol moieties, ferulic acid, being an integral component in rice bran proteoglycan. These results suggest that a water‐soluble proteoglycan and a polysaccharide in rice modulate complement activity. This is a new example of natural biological response modifiers in food.