bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Properties of Australian Flours Influencing the Texture of Yellow Alkaline Noodles
Authors: Ross A. S. , Quail K. J. , Crosbie G. B. 
Published: June 2007

ABSTRACTFlour properties of 25 Australian wheat cultivars were examined for their relationship to alkaline noodle quality. Rapid Visco Analyzer (RVA) analyses of flours showed that RVA breakdown and final viscosity determined in both water and dilute sodium carbonate were significantly related to the alkaline noodle firmness, elasticity, and surface smoothness. Flour swelling volume (FSV) of flours was negatively correlated with alkaline noodle firmness and elasticity, and positively correlated with surface smoothness of cooked noodles. Use of a dilute sodium carbonate solution led to overall increases in both paste viscosity and FSV. High FSV and low RVA final viscosity values were associated with both the softest noodles and with cultivars containing a null allele for granule‐bound starch synthase on chromosome 4A. Flour protein content and SDS sedimentation volumes were significantly related to noodle texture. The relationship between protein content and noodle firmness was dependent on the Null4A status of the flours and suggested an interaction between starch and protein in determining noodle texture. Multiple regression analysis using flour protein and FSV accounted for 76% of the variation in alkaline noodle firmness. A speculative model of noodle structure was developed based on a concept of the cooked noodle as a composite material.
Extraction of Wheat Starch with Aqueous Sodium Hydroxide
Authors: Matsunaga Naoko , Seib Paul A. 
Published: June 2007

ABSTRACTWheat starch was extracted with aqueous sodium hydroxide at 30–38% starch solids, pH 11.5–12.3, and 25–42°C for 0.17–24 hr. Stirring wheat starch at pH 12.3 and 25°C for 3 and 24 hr, then washing with water, neutralizing, and washing again, removed 70 and 90% phosphorus (P), respectively. Adding 16% sodium sulfate (dry starch basis) into the alkaline medium removed ≈80% of P at pH 12.0 and 25°C in 3 hr and >95% of P at pH 11.7 and 42°C in 3 hr. Sulfate ion was absorbed strongly by wheat starch in aqueous sodium hydroxide at pH 12.0, and sodium sulfate also increased the starch's uptake of hydroxide ion. Low‐P wheat starch (>90% of P removed) retained the fatty acids in the untreated starch, but a fatty acid‐amylose complex was not detectable by differential scanning colorimetry. The enthalpy of gelatinization of the low‐P wheat starch almost matched that of prime starch, as did its X‐ray diffraction pattern. Those data are consistent with saponification of the lysophospholipid in the amorphous phase of the starch to form fatty acid salts and glycerol‐choline or glycerol‐ethanolamine phosphodiesters that slowly diffused out of the granules. The low‐P wheat starch was judged to have less “cereal” odor than the prime starch, and its pasting temperature at 9.3% starch solids was lowered by ≈10°C.
Effect of Steeping Conditions on Wet‐Milling Characteristics of Hard Red Winter Wheat
Authors: Yuan J. , Chung D. S. , Seib P. A. , Wang Y. 
Published: June 2007

ABSTRACTA batch‐wise small‐scale wet‐processing laboratory for whole wheat kernel has been designed and constructed to produce wheat starch and gluten from wheat grains. Hard red winter wheat kernels were steeped in three steeping media: SO2 solution, lactic acid, and hydrochloric acid. Acid concentrations of 0.1, 0.3, and 0.5%, were used for SO2 solutions and hydrochloric acid, and 0.1, 0.6, and 3.0% for lactic acid. After 16, 20, and 24 hr of steeping, the wheat was wet‐milled. Yields and protein contents of wet‐milling fractions were compared. Both high concentration of steeping media and long steeping time increased the starch yield and decreased the protein contents of the starch. However, the steeping time and acid concentration could be reduced from 24 to 20 hr and from 0.5 to 0.3%, respectively, without any statistically significant difference in starch yields or protein contents of the starch. Consistency and color of the starch were affected by both steeping time and acid concentrations of steeping media.
Isolation and Functionality Testing of Low Molecular Weight Glutenin Subunits
Authors: Sissons M. J. , Bekes F. , Skerritt J. H. 
Published: June 2007

ABSTRACTVarious protein fractionation techniques have been applied to the isolation and purification of milligram quantities of low molecular weight glutenin subunits (LMW‐GS). No single technique was applicable to the purification of the majority of the subunits. Partial purification of certain LMW‐GS was obtained using ion‐exchange chromatography and reversedphase HPLC. Preparations containing α‐ and γ‐type subunit sequences did not strengthen dough when incorporated into a base flour, whereas preparations containing a subunit with an N‐terminal methionine residue (METSHIPGL‐) did. Using preparative isoelectric focusing over a narrow pH range, it was possible to purify (to ≈90% purity) a B subunit that also had the N‐terminal sequence of METSHIPGL‐. This polypeptide, when incorporated into a base flour, had a dough strengthening effect in mixing trials, but less so than an equivalent amount of a high molecular weight glutenin subunit.
Springiness of Pancake and Its Relation to Binding of Prime Starch to Tailings in Stored Wheat Flour
Authors: Seguchi Masaharu , Hayashi Machiko , Kanenaga Kazuko , Ishihara Chiho , Noguchi Satoko 
Published: June 2007

ABSTRACTWheat flours were stored at room temperature (15–25°C), 40, 60, 80, and 100°C for various times. The baking performance of these flours was then evaluated in terms of the springiness of pancakes (recovery from crushing). Baking performance improved with increased storage time at each temperature. Brabender Amylograph tests of the flours indicated that the onset temperature in viscosity decreased with increased storage time at each temperature. When the flours were fractionated by acetic acid (pH 3.5) with mortar and pestle, recoveries of the water‐solubles and gluten fractions were unchanged, but recoveries of prime starch and tailings fractions changed remarkably with increased storage time. On the other hand, those changes were not observed when flours were fractionated with a Waring blender. The binding of prime starch to tailings was correlated significantly with baking performance.
Quality Response of Twelve Hard Red Winter Wheat Cultivars to Foliar Disease Across Four Locations in Central Kansas
Authors: Puppala Vamshidhar , Herrman Timothy J. , Bockus William W. , Loughin Thomas M. 
Published: June 2007

ABSTRACTTwelve hard red winter wheat cultivars were grown at four locations in central Kansas to evaluate the role of foliar fungal diseases on wheat end‐use quality in 1995. Disease was allowed to develop naturally on control plots and was controlled partially on plots treated with a systemic fungicide. After harvest, wheat samples were evaluated for the impact of the disease complex (leaf rust, tan spot, speckled leaf blotch) on physical grain quality, grain protein, milling properties, flour absorption, and peak mixing time. Data were analyzed using a mixed model to account for random (location and block) and fixed (cultivar and fungicide) effects. Location significantly influenced quality characteristics except kernel size and peak mixing time. The magnitudes of variation among random effects on all quality characteristics were larger for location than for the interactions between location × cultivar and location × fungicide. The fixed effects portion of the analysis revealed that the cultivar × fungicide treatment interaction significantly affected test weight, kernel protein, and flour absorption. Fungicide treatment resulted in significant increases in yield and kernel weight. Cultivar significantly affected all quality characteristics except kernel size and peak mixing time. Disease resistance exerted a significant influence on yield and test weight. The economic benefit associated with improved wheat quality from fungicide treatment was variety specific. Three cultivars (TAM 107, Karl 92, and Ike), which account for 50% of the 1997 planted wheat acres in Kansas, demonstrated positive improvements in test weight and protein in response to fungicide treatment.
Isolation of Amaranth Starch by Diluted Alkaline‐Protease Treatment
Authors: Radosavljevic M. , Jane J. , Johnson L. A. 
Published: June 2007

ABSTRACTStarch was isolated from Amaranthus cruentus seeds by different alkaline treatments and combinations of low alkaline steeping and protease treatments. For low alkaline‐protease treatments, amaranth seeds were steeped in a NaOH solution (0.05%, pH 12) for 22 hr to loosen the protein matrix and ground. The pH of the ground slurry was adjusted to 7.5 and subjected to a protease (from Aspergillus sojae) treatment. The slurry was incubated with 1 or 0.5% of the protease (based on total amount of seeds) for 2 hr at 37°C and 50 rpm. The starch was then isolated by screening and centrifugation. This method produced starch with a low protein content (≤0.2%) and a high recovery (≈80%). Amaranth starch isolated by alkaline treatments were also studied by using various concentrations of NaOH steeping solutions and with or without alkaline solution during grinding and washing. The properties of amaranth starch isolated by alkaline and low alkaline‐protease treatments were analyzed and compared. The properties of the amaranth starch were also compared with those of normal and waxy maize starches.
Filtration Characteristics of Maize and Wheat Starch Hydrolysates
Authors: Master Ariette M. , Steeneken Peter A. M. 
Published: June 2007

ABSTRACTStarch hydrolysates were prepared by one‐ or two‐stage hydrolysis with α‐amylase. The filtration rate of wheat starch hydrolysates was considerably lower than that of maize starch hydrolysates. Omitting the second conversion step lowered the filtration rates of wheat and maize starch hydrolysates. Increasing the incubation time or the enzyme dosage resulted in an increase of the filtration rate of maize starch hydrolysates due to the increase in the dextrose equivalent. These process variables did not influence the filtration rate of wheat starch hydrolysates. Wheat starch hydrolysates had very poor filtration characteristics: low filtration rates, almost no removal of undesired components, and obstruction of the filter cake. On the contrary, maize starch hydrolysates showed good filtration characteristics: a high filtration rate and removal of the largest part of the undesired components. On storage, wheat starch hydrolysates separated into three layers. The intermediate fraction had a higher filtration rate than the total hydrolysate. Adding small amounts of the upper or lower layers to dextrose solutions decreased the filtration rate to that of a wheat starch hydrolysate. This was due to an increase of the protein and lipid concentration.
Enzyme‐Assisted Wet Separation of Starch from Other Seed Components of Hull‐less Barley
Authors: Zheng G.‐H. , Bhatty R. S. 
Published: June 2007

ABSTRACTA multiple enzyme cocktail containing cellulase, endo‐(1→3), (1→4)‐β‐d‐glucanase and xylanase was used in wet separation of starch, protein, β‐glucan, bran, and tailings from four hull‐less barleys (HB): SB94794 (0% amylose), CDC Candle (5% amylose), CDC Dawn (24% amylose), and SB550831 (40% amylose). Compared to a conventional procedure, the enzyme‐assisted wet extraction reduced slurry viscosity by 50–99%, the amount of water and ethanol used in screening and β‐glucan precipitation by 30–60%, and screening time by 20–80%. The enzyme‐assisted extraction reduced starch contents and yields of tailings and bran fractions, resulting in a 10% increase in average starch extraction efficiency. However, β‐glucan yield was reduced in the enzyme‐assisted extraction, particularly in high‐viscosity HB. The physicochemical properties of isolated starches were not affected by the enzyme‐assisted extraction.
Structure and Pasting Properties of Oat Starch
Authors: Zhou Meixue , Robards Kevin , Glennie‐Holmes Malcolm , Helliwell Stuart 
Published: June 2007

ABSTRACTFollowing a period of declining food use, oats are now increasing in importance because of perceived nutritional benefits. The pasting properties of oat starch were regarded as similar to those of other cereal starches until the development of instruments with a more rapid mixing system than the amylograph showed characteristic differences in oats. These differences in pasting properties offer opportunities for novel products in both food and industrial areas. The structure, composition, and pasting properties of oat starch are reviewed, with particular emphasis on methods of measurement. Future directions of research in this area are suggested.
Origins of the Poor Filtration Characteristics of Wheat Starch Hydrolysates
Authors: Matser Ariette M. , Steeneken Peter A. M. 
Published: June 2007

ABSTRACTThe effects of wheat starch components on the filtration characteristics of wheat starch hydrolysates were investigated with a model‐based approach. The filtration rate was not affected by the removal of the pentosans or by altering the conformation of the protein. On the other hand, the filtration rate increased when a hydrolysate was defatted with chloroform or butanol. Some commercially available enzymes also increased the filtration rate. The filtration rate of potato starch hydrolysates decreased when gluten, pentosans, solubles, or propanol extract from defatted wheat starch were added. The latter had by far the largest effect. The composition of this extract was 65% lipid and 11% protein. The main lipid in wheat starch is lysophosphatidylcholine (LPC). This single‐chain lipid forms micelles above a concentration of 0.025 g/kg. The filtration rate decreased when LPC was added to potato starch hydrolysates or glucose solutions at concentrations above the critical micelle concentration. This effect of LPC on glucose solutions proves that the filtration characteristics are not related to the formation of amylose‐lipid complexes. Therefore, micelle formation must be responsible for the effect of LPC on the filtration rate. The critical micelle concentration is only 2.5% of the amount of lysophospholipids in wheat starch hydrolysates. Thus, almost all of these lipids have to be removed from wheat starch hydrolysates to increase the filtration rate.
Structure of Lysophosphatidylglyceryl‐Remazolbrilliant Blue (LPG‐RBB) from the Surface of Dyed Wheat Starch Granules
Authors: Seguchi Masaharu , Kanenaga Kazuko 
Published: June 2007

ABSTRACTWheat starch granule surface was covalently stained with Remazolbrilliant blue‐R dye (RBB) and then extracted with 1% SDS containing 1% 2‐mercaptoethanol (2‐ME) at room temperature for 14.5 hr. The extracted blue‐staining material (A650) separated into two fractions. Low molecular weight (LMW) material was further purified by Sephadex G‐75 size‐exclusion chromatography and thin‐layer chromatography. Infrared and nuclear magnetic resonance (1H‐NMR and 13C‐NMR) spectroscopy indicated that the structure of the purified LMW material was 18‐O‐(6‐lysophosphatidylglyceryl)‐RBB.
Measuring and Modeling Grain Sorption Equilibria of Amaranth Grains
Authors: Pollio María Lucía , Tolaba Marcela P. , Suárez Constantino 
Published: June 2007

ABSTRACTWater activity (aw)of Amaranthus cruentus were measured at 35, 45, and 65°C at different moisture contents by means of an electronic water activity meter. Experimental curves were fitted to one three‐parameter equation (GAB equation). The equilibrium values and temperature shifts were modeled with a three‐parameter equation in the approximate aw range of 0.03–0.88. An analytical expression to calculate the isosteric heat of sorption and its moisture content dependence was used, and the results were compared with the isosteric heat calculated from the experimental equilibrium data by means of the Clausius‐Clapeyron equation.
Solution Viscoelastic Properties of OATRIM‐10 and Cooked Oat Bran
Authors: Carriere C. J. , Inglett G. E. 
Published: June 2007

ABSTRACTThe solution rheological behaviors of OATRIM‐10 and cooked oat bran were investigated. The rheological properties of the materials were investigated using both thixotropic loop and small‐amplitude oscillatory shear experiments. The cooked oat bran exhibited shear‐thinning behavior during a thixotropic loop experiment over a shear rate range of 0–250/sec. The shear‐thinning behavior was reproduced during the measurement of a second thixotropic loop. In contrast, OATRIM‐10 exhibited an unexpected region of shear‐thickening behavior at 20–80/sec. The shear‐thickening and subsequent shear‐thinning regions for OATRIM‐10 could be described by a transient network model indicating that the shear‐thickening behavior is caused by a shear‐induced entangled network that is partially disentangled at higher shear rates. Subsequent thixotropic loop experiments displayed the shear‐thickening region for OATRIM‐10, indicating that the network structure can be reformed during the imposition of a shear field. Small‐amplitude oscillatory shear data for cooked oat bran can be described reasonably well using a generalized linear viscoelastic (GLV) model. The oscillatory shear data obtained for OATRIM‐10 could not be described by the GLV model. OATRIM‐10 exhibited a distinctive plateau centered at 10/sec, and the low frequency response of storage modulus G′ decreased with a much larger slope in frequency than was predicted by the GLV model.
A Rapid Method for Quantitation of Insoluble Polymeric Proteins in Flour
Authors: Bean S. R. , Lyne R. K. , Tilley K. A. , Chung O. K. , Lookhart G. L. 
Published: June 2007

ABSTRACTThe baking properties of several genotypes of U.S. hard wheats grown in state nurseries for the Wheat Quality Council (WQC) were analyzed by the Hard Winter Wheat Quality Laboratory. Flours (250 mg) from each individual line and location were extracted three times with 50% 1‐ propanol (1 mL) for 5 min each. Samples were vortexed continually during extraction. This method was effective in removing most monomeric proteins. Negligible detectable protein was found in the third extract. Significant amounts of polymeric glutenin were also extracted. Pellets were oven‐dried (130°C) for 1 hr and analyzed for protein content using nitrogen combustion analysis. Protein remaining in the pellet consisted mainly of polymeric protein. The amount of gliadin and soluble polymeric protein could also be measured by separating the supernatant by size‐exclusion chromatography. Good correlations between dough strength parameters and amounts of pellet protein and the relative amount of pellet protein (pellet protein/flour protein) were found for all samples. This procedure was simple and rapid, with the potential of analyzing large numbers of samples per day with good reproducibility.
Predicting Protein Composition, Biochemical Properties, and Dough‐Handling Properties of Hard Red Winter Wheat Flour by Near‐Infrared Reflectance
Authors: Delwiche Stephen R. , Graybosch Robert A. , Peterson C. James 
Published: June 2007

ABSTRACTBreadmaking quality in wheat is one of several considerations that plant breeders face when developing new cultivars. In routine breeding programs, quality is assessed by small‐scale dough‐handling and bake tests, and to some extent, by biochemical analysis of gluten proteins. An alternative, not yet fully examined, method for wheat flour quality assessment is near‐infrared reflectance (NIR) spectrophotometry. The present study was performed on 30 genotypes of hard red winter wheat grown during two crop years at eight to nine locations in the Great Plains area of the United States. Biochemical testing consisted of measuring protein fractions from size‐exclusion HPLC (M
r > 100k, M
r 25–100k, and M
r < 25k designated as glutenin, gliadins, and albumin and globulins, respectively), pentosan content, and SDS sedimentation volume. Dough‐handling properties were measured on a mixograph and recorded as the time to peak dough development, the peak resistance, the width of the mixing curve, and the width of the curve at 2 min past peak. Partial least squares analyses on diffuse NIR spectra (1,100–2,498 nm) were developed for each constituent or property. When applied to a separate validation set, NIR models for glutenin content, gliadin content, SDS sedimentation volume, and mixograph peak resistance demonstrated reference vs. predicted correlations ranging from r = 0.87 to r = 0.94. Such models were considered sufficiently accurate for screening purposes in breeding programs. NIR spectra were responsive to each constituent or property at a level higher than expected from a correlation between the constituent or property and protein content (recognizing that protein content is modeled by NIR with high accuracy).
Glucose Oxidase in Breadmaking Systems
Authors: Vemulapalli V. , Miller K. A. , Hoseney R. C. 
Published: June 2007

ABSTRACTThe mechanism of glucose oxidase action in breadmaking was investigated by studying the baking performance of glucose oxidase, the active ingredient that it produced, and its effect on the rheological properties of dough. Glucose oxidase improved the loaf volume of bread made by 45‐, 70‐, and 90‐min fermentation processes. Although the increase in loaf volume was significant, it was less than that obtained with an optimum level of KBrO3. With the 90‐min fermentation process, the crumb grain of bread was similar for loaves oxidized with optimum levels of glucose oxidase or KBrO3. The rheological properties of doughs containing glucose oxidase and doughs containing no oxidant were compared. Doughs made with glucose oxidase had higher G′ and G″ and lower tan δ values than doughs made without an oxidant. Hydrogen peroxide was responsible for a drying effect in doughs. This drying effect of glucose oxidase was reduced significantly by incorporation of free radical scavengers into the dough.
Heat‐Induced Fragmentation of the Maize Waxy Protein During Protein Extraction from Starch Granules
Authors: Mu Helen He , Mu‐Forster Chen , Bohonko Monica , Wasserman Bruce P. 
Published: June 2007

ABSTRACTThe starch granule of maize contains a characteristic set of tightly bound polypeptides. Granule‐associated polypeptides are typically extracted from starch granules by heating starch granule suspensions at 90–100°C in a detergent such as SDS. Solubilized proteins are recovered by centrifugation and analyzed by gel electrophoresis. Previously identified tightly bound granule intrinsic proteins consist of the 85‐kDa starch‐branching enzyme IIb, the 76‐kDa starch synthase I, and the 60‐kD waxy (Wx) protein, also known as granule‐bound starch synthase I. However, SDS extracts from starch granules of maize also contain a cluster of proteins ranging in mass between 47 and 32 kDa In this study, we analyzed this group of granule‐associated proteins and found that each was recognized by the Wx antibody. A 15 amino acid N‐terminal sequence from the 47‐kDa polypeptide was identical to the predicted N‐terminus of the Wx protein. Further analysis revealed that each immunoreactive polypeptide between 47 and 32 kDa was a heat‐induced fragmentation product of the Wx protein. Conditions for the extraction of granule proteins were evaluated. Our results demonstrate that granule proteins are effectively released by mild extraction (10‐min incubation at 72°C). Relative to the Wx protein, starch synthase I and starch branching enzyme IIb were less susceptible to thermal fragmentation. These results demonstrate that the 85‐, 76‐, and 60‐kDa polypeptides are authentic granule‐intrinsic proteins, and that the majority of polypeptides between 47 and 32 kDa are artifacts of high‐temperature granule extraction procedures.