bluuebunny/crossref_metadata_2025_split huggingface dataset:
Two‐Site Sandwich ELISA for Discriminating Different Gli‐1 (gliadin)/Glu‐3 (LMW‐glutenin subunit) Alleles in Hexaploid Wheat
Authors: Partridge Michael A. K. , Hill Amanda S. , Blundell Malcolm J. , Skerritt John H. 
Published: June 2007

ABSTRACTA panel of monoclonal antibodies was assessed in a two‐site sandwich ELISA format, using both reduced glutenin subunit and gliadin‐rich antigen preparations, to develop assays that could potentially discriminate between Gli‐1/Glu‐3 allelic variants in hexaploid wheat. Each antibody was assessed as the immobilized and the enzyme‐labeled antibody in the sandwich ELISA. A number of antibody combination were identified which could discriminate different Gli‐1/Glu‐3 allelic variants in a population of doubled haploid lines derived from a cross between parents that differed at each of these loci. Certain labeled antibodies consistently detected allelic variation at a particular locus when used in conjunction with any of several immobilized antibodies. However, the level of discrimination was largely dependent on the choice of immobilized antibody. Two antibody combinations were identified that provided twofold differences in ELISA absorbances in flour extracts from different allelic variants at the Gli‐A1/Glu‐A3 and Gli‐B1/Glu‐B3 loci. By analyzing the prolamin composition of the antigen preparations, and the performance of the assays with flour extracts from a set of Gli‐1/Glu‐3 biotypes and a range of diverse cultivars, the biochemical basis for the discrimination was determined. The assays may have potential for use in high‐throughput screening in wheat breeding programs.
Effect of Sucrose on Starch Conversion and Glass Transition of Nonexpanded Maize and Wheat Extrudates
Authors: Carvalho C. W. P. , Mitchell J. R. 
Published: June 2007

ABSTRACTNonexpanded “half products” were prepared by twin‐screw extrusion of maize and wheat of fine and coarse particle size in three levels of sucrose, 0, 10, and 20% db. The degree of starch conversion in the extrudates was determined using X‐ray diffraction, differential scanning calorimetry, and rapid viscosity analysis. Starch conversion was greater in the fine material compared with the coarse material and greater for wheat compared with maize. Sugar addition decreased starch conversion in all cases, but the effect was greater for maize compared with wheat and for the coarse material compared with the fine material. The thermal mechanical properties were studied by dynamic mechanical thermal analysis to determine the effect of sugar on the glass transition temperature (Tg) in the four different materials. As expected, the mechanically determined Tg was reduced by sugar addition. Water plasticized wheat semolina less than the other three materials. It was suggested that this was because the extruded semolina was entirely amorphous, whereas Xray analysis showed some crystallinity in the other three materials. Die swell was much less for maize grits possibly because elasticity decreased with decreasing starch conversion. The implications for the role of both water and sugar on the behavior of directly expanded extrudates are discussed.
HPLC Determination of Stability and Distribution of Added Folic Acid and Some Endogenous Folates During Breadmaking
Authors: Osseyi Elolo S. , Wehling Randy L. , Albrecht Julie A. 
Published: June 2007

ABSTRACTBread flour was spiked with folic acid (1.40 mg/lb or 3.08 μg/g of flour) and processed into bread by the sponge and dough method. Changes that occurred to added folic acid and endogenous folate contents through different processing stages, including sponge formation, proofing, and baking, were assessed by reversed‐phase ion‐pair HPLC combined with UV and fluorometric detection. Sample extraction required α‐amylase and rat plasma deconjugase digestion, and sample preparation required purification by solid‐phase extraction. Added folic acid was measured by monitoring UV absorption at 280 nm. Four selected forms of endogenous folates including tetrahydrofolate (THF), 5‐formyl‐THF, 10‐formylfolate, and 5‐methyl‐THF were identified and quantified throughout the bread processing using a fluorescence excitation wavelength of 290 nm and emission wavelength of 350 or 450 nm. Data indicate a relatively good stability of added folic acid and native folates to the baking process, and increased endogenous folate contents in dough and bread as compared with the flour from which they were made.
Use of Proteases to Reduce Steep Time and SO2 Requirements in a Corn Wet‐Milling Process
Authors: Johnston David B. , Singh Vijay 
Published: June 2007

ABSTRACTTo eliminate the diffusion barriers associated with enzyme addition during conventional steeping, we have developed a two‐stage milling procedure to evaluate the effects of enzyme addition on corn wet milling. The current study compares the effects of the addition of commercially available enzyme preparations during conventional steeping to their comparable addition in the two‐stage procedure. Results are presented in terms of yields of fiber, starch, germ, and gluten. The results demonstrate that the application of enzymes to the normal steeping step of wet milling is not an effective means of decreasing the steeping time or sulfur dioxide usage. Only when specific enzymes are added to the hydrated ground corn, using the modified two‐stage procedure, are enzymes effective in decreasing the steeping time and sulfur dioxide requirements. The overall steeping time with the two‐stage modified procedure ranges from 6 to 8 hr, representing a 67–83% reduction over the conventional process. The modified process greatly decreases, and possibly eliminates, the need for sulfur dioxide addition, while producing starch yields and quality equivalent to that from the conventional process.
Effect of Corn Milling Practices on Aleurone Layer Cells and Their Unique Phytosterols
Authors: Singh Vijay , Moreau Robert A. , Cooke Peter H. 
Published: June 2007

ABSTRACTCoarse and fine fiber fractions obtained from the corn wet‐milling processes, with and without steeping chemicals (SO2 and lactic acid), were evaluated microscopically for structure and analytically for recovery of phytosterol compounds from the fiber oil. Microscopic results showed that wet milling, with and without chemicals during steeping, changed the line of fracture between pericarp and endosperm and therefore affected the recovery of the aleurone layer in coarse (pericarp) and fine (endosperm cellular structure) fiber. Analytical results showed that most of the phytosterols and mainly phytostanols in corn fiber are contributed by the aleurone layer. Hand‐dissection studies were performed to separate the two layers that comprise the wet‐milled coarse fiber, the aleurone, and pericarp layer. Analyses revealed that the aleurone contained 8× more phytosterols than the pericarp.
Relationship Between Rheological Properties and Microstructural Characteristics of Nondeveloped, Partially Developed, and Developed Doughs
Authors: Lee L. , Ng P. K. W. , Whallon J. H. , Steffe J. F. 
Published: June 2007

ABSTRACTFarinography and mixography are two commonly used procedures for evaluating dough properties. These procedures, however, cannot separate hydration and energy input during dough development, both of which are critically important for understanding fundamental rheological properties of dough. A rheometer and laser scanning confocal microscopy (LSCM) were used to study the relationship between rheological properties and microstructural characteristics of developed (by farinograph with both shear and extensional deformations), of partially developed (by rheometer with either shear or extensional deformation), and of nondeveloped (no deformation) dough samples of wheat flours. Rheological data revealed that developed dough had the highest G* (most elastic or strong), followed by doughs partially developed with extensional deformation, and then shear deformation, and finally by nondeveloped dough. The LSCM z‐sectioning (scanning of different layers of the sample) and the analysis of amount of protein matrix showed that developed dough had the most protein matrix and nondeveloped dough had the least protein matrix. It also showed that the higher the G*, the greater the protein network. Moreover, the type of deformation appeared to contribute to the development of protein matrix and further increase the dough strength. In this study, a combination of shear and extensional deformations by farinograph produced the most protein matrix and the strongest dough, followed by extensional deformation, shear deformation, and then no deformation.
Preparative Method for In Vitro Production of Functional Polymers from Glutenin Subunits of Wheat
Authors: Beasley Helen L. , Blanchard Chris L. , Bekes Ferenc 
Published: June 2007

ABSTRACTAn in vitro method for preparative‐scale production of artificial glutenin polymers utilizes a controlled environment for the oxidation of glutenin subunits (GS) isolated from wheat flour to achieve high polymerization efficiency. The functionality of in vitro polymers was tested in a 2‐g model dough system and was related to the treatment of the proteins before, during, and after in vitro polymerization. When added as the only polymeric component in a reconstituted model dough (built up from gliadin, water solubles, and starch fractions), in vitro polymers could mimic the behavior of native glutenin, demonstrating properties of dough development and breakdown. Manipulating the high molecular weight (HMW)‐GS to a low molecular weight (LMW)‐GS ratio altered the molecular weight distribution of in vitro polymers. In functional studies using the 2‐g mixograph, simple doughs built up from homopolymers of HMW‐GS were stronger than those using homopolymers of LMW‐GS. These differences may be accounted for, at least in part, by different polymer size distributions. The ability to control the size and composition of glutenin polymers shows the potential of this approach for investigating the effects of glutenin polymer size on dough function and flour end‐use quality.
Cellulosic Fiber Gels Prepared from Cell Walls of Maize Hulls
Authors: Inglett G. E. , Carriere C. J. 
Published: June 2007

ABSTRACTCellulosic fiber gel substances were prepared from maize hulls by chemically and physically treating the pericarp cell‐wall substrate in a multistage process to disintegrate morphological cellular structure. Thermal alkaline degradation was used with impact shear in the first stage, followed by alkaline peroxidation and shear in the second stage. The degradation products were removed in the liquid supernatants at each stage. The maize fiber gels are characterized by high viscosities and hydration capacities. After drying, they can be reconstituted to the original gel form by using shear forces. The fiber gels were also dried together with hydrophilic materials to more easily reconstitute the gel form. The alkaline‐extracted hemicellulose effluents from the fiber gel preparation, including the second stage peroxidized extract, were purified and used as hydrophilic material. Oat flour hydrolyzate, an amylodextrin, also was used as a hydrophilic material. The physical properties of the gels were characterized by scanning electron microscopy and rheological evaluations.
Effect of Wheat Bran Fiber and Bran Particle Size on Fat and Fiber Digestibility and Gastrointestinal Tract Measurements in the Rat
Authors: Kahlon T. S. , Chow F. I. , Hoefer J. L. , Betschart A. A. 
Published: June 2007

ABSTRACTThe effect of wheat bran (AACC hard red) and bran particle size on fat and fiber digestibility and gastrointestinal tract measurements were investigated with diets containing 5.7–10.7% dietary fiber. Fifty‐six male weanling Sprague‐Dawley rats were randomly assigned to four diets containing 5% cellulose (C5); 10.5% cellulose (C10); 21.5% coarse (2 mm) wheat bran (CB); or 22.2% fine (0.5 mm) wheat bran (FB) in a sixweek study. Dietary fiber digestibilities were significantly different (P < 0.05) among treatment diets (CB > FB > C5 > C10) but there was no effect in fat digestibility among treatments. High‐fiber diets fed to rats resulted in significantly greater wet and dry fecal weights than low‐fiber diets. Bran diets resulted in significantly higher fecal moisture than cellulose diets. Cecum lengths increased significantly with bran diets compared with cellulose diets. The CB diet resulted in significantly higher stomach weights than with cellulose diets. Stomachs were heavier and cecal lengths were greater with bran diets than with cellulose diets; however, a high‐cellulose diet resulted in increased colon weight. Except for higher fiber digestibility of coarse bran, bran particle size had no significant effects. Healthful effects of wheat bran may be associated with gastrointestinal morphology and function. Fecal bulking and decreased intestinal transit time can prevent constipation and may dilute or reduce absorption of toxic or carcinogenic metabolites, thus improving gastrointestinal health and lowering the risk of tumor development and cancer.
Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes
Authors: Bett‐Garber Karen L. , Champagne Elaine T. , McClung Anna M. , Moldenhauer Karen A. , Linscombe Steve D. , McKenzie Kent S. 
Published: June 2007

ABSTRACTPresently, rice cultivars are categorized according to grain dimensions, amylose content, and alkali spreading value (gelatinization temperature type). Categorization of rice cultivars based on total sensory impact is needed. This work endeavors to divide world rices into groups based on amylose, protein, flavor, and texture properties. Ninety‐one rice samples representing 79 different cultivars and seven growing locations were separated into seven groups with Ward's Cluster Analysis. Cluster 1 included a third of the rice samples and had cultivars with a large diversity of grain shapes and amylose contents. Mean attribute scores for this cluster were near the grand mean for the collective rice samples for nearly every sensory attribute. Cluster 2 included conventional U.S. short‐ and medium‐grain cultivars. Cluster 3 included conventional U.S. medium cultivars that were produced in Louisiana. Mean sensory scores for this cluster characterized these cultivars as having relatively undesirable flavor and texture attributes. Cluster 4 included Japanese premium quality cultivars and U.S. medium‐grain cultivars developed for the Japanese market. Cluster 5 included high‐amylose, indica types that had relatively firm textural properties. Cluster 6 included relatively soft cooking, aromatic cultivars. Cluster 7 included waxy cultivars and other soft cooking grains. In several cases, the production environment (location, weather effects, etc.) influenced flavor and texture characteristics and resulted in the cultivar falling into an unexpected cluster. This categorization serves as a catalyst for indexing rice cultivars for cooking and processing qualities.
Development of a Germination Process for Producing High β‐Glucan, Whole Grain Food Ingredients from Oat
Authors: Wilhelmson A. , Oksman‐Caldentey K.‐M. , Laitila A. , Suortti T. , Kaukovirta‐Norja A. , Poutanen K. 
Published: June 2007

ABSTRACTGermination can be used to improve the texture and flavor of cereals. However, germination generally causes breakdown of β‐glucans, which is undesirable with respect to the functional properties of β‐glucan. Our aim was to assess possibilities of germinating oat without substantial loss of high molecular weight β‐glucan. Two cultivars, hulled Veli and hull‐less (naked) Lisbeth were germinated at 5, 15, and 25°C and dried by lyophilization or oven drying. Elevated germination temperatures led to an increase in Fusarium, aerobic heterotrophic bacteria, Pseudomonas spp., lactic acid bacteria, enterobacteria, and aerobic spore‐forming bacteria. Therefore, the germination temperature should be kept low to avoid excessive growth of microbes. Of the samples germinated at 15°C, only one contained low amounts of the Fusarium toxin deoxynivalenol (52 μg/kg). Germination led to the breakdown of β‐glucans, but the decrease in the molecular weight of β‐glucan was initially very slow. A short germination schedule (72 hr, 15°C) terminated with oven drying was developed to produce germinated oat with retained β‐glucan content. Compared with the native oat, 55–60% of the β‐glucan could be retained.
Influence of Arabinoxylans and Endoxylanases on Pasta Processing and Quality. Production of High‐Quality Pasta with Increased Levels of Soluble Fiber
Authors: Ingelbrecht J. A. , Moers K. , Abécassis J. , Rouau X. , Delcour J. A. 
Published: June 2007

ABSTRACTAs part of a general study aiming to clarify the role of arabinoxylans (AX) in pasta processing and quality, AX were modified by the addition of endoxylanases during pasta processing. The influence on processing parameters and quality were determined. Pasta (800 g) was produced from two commercial semolinas (semA and semB) using dosages of Bacillus subtilis (XBS) and Aspergillus niger (XAN) endoxylanases of 0–0.225 Somogyi units/g of semolina. Increased dosages resulted in a drop of extrusion pressure. The endoxylanase treatments had no great effect on the resulting pasta quality (color of dry products and surface condition, viscoelastic index, and resistance to longitudinal deformations of cooked products). High dosages of XAN and XBS resulted in high levels of solubilized AX (as an extra source of soluble dietary fiber) of low molecular weight which were expected to easily leach out during the cooking process of pasta. Surprisingly, only low levels of AX were found in the cooking water, even with extremely high dosages of endoxylanases used and cooking beyond optimum time. A method is provided to obtain high‐quality pasta with increased levels of soluble fiber.
Understanding the Mechanism of Cross‐Linking Agents (POCl3, STMP, and EPI) Through Swelling Behavior and Pasting Properties of Cross‐Linked Waxy Maize Starches
Authors: Hirsch Julie B. , Kokini Jozef L. 
Published: June 2007

ABSTRACTThe effects of cross‐linking waxy maize starch with phosphorous oxychloride (POCl3), sodium trimetaphosphate (STMP), or epichlorohydrin (EPI) on degree of swell and pasting properties were studied. As expected, increased concentration of cross‐linking agent resulted in decreased granule swelling potential, Q (mL/g). The slower acting reagents, STMP (4‐hr reaction time) and EPI (17‐hr reaction time), showed a similar relation between Q value and molar concentration of agent, which was different from the faster‐acting POCl3 (30‐min reaction time). Brabender viscoamylograph results show decreased peak viscosity with increasing amounts of cross‐link agent due to increased inhibition to swelling. Brabender viscosities (BU) continued to increase after the time interval in which an uncross‐linked sample would dissolve, which may be a sign of flocculation. The magnitude of BU for all of the treatments after 41 min, plotted versus calculated molar concentration of cross‐linking agent, showed a similar trend for all three reagents, indicating that type of reagent plays little effect on the overall pasting behavior of cross‐linked waxy maize. However, when BU was plotted versus Q, starches treated with POCl3 again separated themselves with much higher viscosities than the collectively grouped EPI‐ and STMP‐treated starches. The combination of the reduced swell and higher viscosity indicates that POCl3‐treated granules have a more rigid external surface area, with hard crust formed on the outer layers of the granule. This information shows that the mechanism of action of the individual reagents plays a major role in the physicochemical behavior of the starches.
Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol
Authors: Jackowski R. , Czuchajowska Z. , Baik B.‐K. 
Published: June 2007

ABSTRACTGranular cold water gelling (GCWG) starch was obtained by treatment of native chickpea starch with liquid ammonia at low temperature and atmospheric pressure. A free‐flowing powder of the gelatinized starch granules was produced by adding ethanol to the mixture of starch and liquid ammonia. Four ratios of liquid ammonia to starch (A/S) (2:1, 4:1, 6:1 and 8:1) and four ratios of starch ethanol (S/E) (1:1, 1:2, 1:3 and 1:4) were tested for production of GCWG starch. Homogenous mixtures of liquid ammonia and starch granules appeared when the A/S ratio was >4:1. Treating starch with a 4:1:3 ammonia‐starch‐ethanol (A/S/E) ratio on a w/w/v basis resulted in a free‐flowing powder of gelatinized starch, that formed a gel on addition of water at 23°C. Differential scanning calorimetry (DSC) thermograms of the GCWG starch, regardless of A/S/E ratio, displayed enthalpy values of 2.2–3.1 J/g compared with 15.5 J/g for native starch, indicating disappearance of crystallinity due to modification.
Effect of Glass Transition and Cross‐Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram
Authors: Toufeili Imad , Lambert Ian A. , Kokini Jozef L. 
Published: June 2007

ABSTRACTThe glass transition temperature of gluten at different moisture levels was determined by differential scanning calorimetry and mechanical spectrometry. The dynamic moduli (G′ and G″) of gluten with 10–40% moisture were measured as a function of temperature by pressure rheometry. At 10% moisture, gluten exhibited entangled polymer flow at 92–140°C and networking reactions at higher temperatures. At higher moisture levels, gluten experienced structured flow before networking cross‐linking reactions. The onset temperature of the reaction zone was 120°C in 20% moisture gluten and 93°C at moisture levels of 30–40%. Softening of the vitrified network occurred at 184, 181, and 170°C in 20, 30, and 40% moisture gluten, respectively. A preliminary state diagram of gluten as a function of moisture and temperature was developed.
Amylopectin Nature and Amylose‐to‐Amylopectin Ratio as Influences on the Behavior of Gels of Dispersed Starch
Authors: Klucinec Jeffrey D. , Thompson Donald B. 
Published: June 2007

ABSTRACTThe importance of the nature of the amylopectin and the amylose‐to‐amylopectin ratio in the gelation of high‐amylose maize starch was examined by preparing gels of model systems using amylose (AM) from a high‐amylose maize starch mixed with an amylopectin (AP): either wx starch, acid‐hydrolyzed wx starch (AH‐wx), ae wx starch, or wx β‐limit dextrin. Mixtures of 7.5% starch in 20% dimethyl sulfoxide (DMSO) were examined by differential scanning calorimetry and dynamic oscillatory rheometry. Mixtures of 1.88 or 3.75% AM with the remainder either wx or AH‐wx developed a measurable elastic modulus (G′) within one day, more quickly than for the corresponding AP without AM. Gels of AM with either wx or AH‐wx starch developed a higher retrogradation enthalpy (ΔH) than corresponding AP without AM when the ΔH values were normalized to the amylopectin content. The G′ and ΔH of all gels containing ae wx did not change after one day. During heating of the gels to 80°C, most of the G′ at 25°C was lost, indicating that the initial gel structure was not due to a thermally stable AM network. Gelation is proposed to be due to physical junction zones (PJZ) between AM molecules (AM‐AM), between AM and amylopectin molecules (AM‐AP), and between amylopectin molecules (AP‐AP). For wx, AH‐wx, or ae wx starch, the higher G′ and ΔH of the gels with 3.75% AM compared with the gels with 1.88% AM suggests that AM‐AP PJZ are more important in gel formation when AM makes up half the starch. Gels from the mixture of 3.75% AM and 3.75% ae wx starch behaved most similarly to gels of 7.5% high‐amylose maize starch. The development of a starch gel is affected by both the nature of the amylopectin as well as the amylose‐to‐amylopectin ratio of the gel.