bluuebunny/crossref_metadata_2025_split huggingface dataset:
Flour Protein Composition and Functional Properties of Transgenic Rye Lines Expressing HMW Subunit Genes of Wheat
Authors: Wieser Herbert , Seilmeier Werner , Kieffer Rolf , Altpeter Fredy 
Published: June 2007

ABSTRACTFlours from nonsprouted (ns) kernels and dried sprouted (s) kernels of transgenic rye expressing HMW glutenin subunits (HMW‐GS) 1Dy10 (L10) or 1Dx5+1Dy10 (L5+10) from wheat were compared with flours from the corresponding wildtype rye (Lwt). The crude protein content of nonsprouted flours ranged from 9.2% (Lwt) to 10.4% (L5+10) and was lowered by ≈1% due to sprouting. Flour proteins were separated into albumins/globulins, prolamins, and glutelin subunits by a modified Osborne fractionation and into SDS‐soluble and insoluble fractions. Portions of the prolamin fractions were reduced in the same manner as glutelins. The different fractions were then characterized and quantified by RP‐HPLC on C8 silica gel. The proportion of albumins/globulins did not significantly differ between transgenic lines and wildtype. The proportions of alcohol‐insoluble glutelins and SDS‐insoluble proteins drastically increased in transgenic rye due to a shift of HMW and γ‐75k secalins into the polymeric fractions. Significant differences in the proportion of highly polymeric proteins between nonsprouted and sprouted flours could not be detected. The quantitative data demonstrated that the expression of HMW‐GS led to a higher degree of polymerization of storage proteins in rye flour. The HMW‐GS combination 1Dx5+1Dy10 showed stronger effects than 1Dy10 alone. The analyzed flours contained two HMW secalins (R1, R2), whose amino acid compositions were closely related to those of 1Dy10 and 1Dx5, respectively. The amounts of R1 in Lwt flours determined by RP‐HPLC were 221 mg (ns) and 186 mg (s) per 100 g and those of R2 were 344 mg (ns) and 298 mg (s), respectively. These amounts increased to 240 mg (ns)/201 mg (s) (R1) and 479 mg (ns)/432 mg (s) (R2) in L10 flours. In L5+10 flours, the amount of R1 decreased to 150 mg (ns)/132 mg (s) while R2 increased to 432 mg (ns)/338 mg (s). The amount of HMW‐GS 1Dy10 was almost the same as that of R2 in L10 flours but was strongly increased in L5+10 flour (633 mg [ns]/538 mg [s]). HMW‐GS 1Dx5 was, by far, the major subunit in L5+10 flours (987 mg 7[ns]/896 mg [s]). The summarized amounts of all HMW subunits increased from ≈0.5 g (Lwt) to ≈1.1 g (L10) and ≈2.0 g (L5+10). Thus only L10 flours were similar to wheat flours in HMW subunit content. The baking performance of L10 flour determined by a microbaking test was improved compared with Lwt flour, whereas L5x10 flour showed very poor properties obviously due to the strongly increased proportion of highly cross‐linked glutelins. The breadmaking quality of flours from 1Dy10 seeds and wildtype seeds was reduced by the same degree when flours from sprouted seeds were analyzed.
NIR‐FT/Raman Spectroscopy for Nutritional Classification of Cereal Foods
Authors: Sohn Miryeong , Himmelsbach David S. , Kays Sandra E. , Archibald Douglas D. , Barton Franklin E. 
Published: June 2007

ABSTRACTThe classification of cereals using near‐infrared Fourier transform Raman (NIR‐FT/Raman) spectroscopy was accomplished. Cereal‐based food samples (n = 120) were utilized in the study. Ground samples were scanned in low‐iron NMR tubes with a 1064 nm (NIR) excitation laser using 500 mW of power. Raman scatter was collected using a Ge (LN2) detector over the Raman shift range of 202.45~3399.89 cm‐1. Samples were classified based on their primary nutritional components (total dietary fiber [TDF], fat, protein, and sugar) using principle component analysis (PCA) to extract the main information. Samples were classified according to high and low content of each component using the spectral variables. Both soft independent modeling of class analogy (SIMCA) and partial least squares (PLS) regression based classification were investigated to determine which technique was the most appropriate. PCA results suggested that the classification of a target component is subject to interference by other components in cereal. The Raman shifts that were most responsible for classification of each component were 1600~1630 cm‐1 for TDF, 1440 and 2853 cm‐1 for fat, 2910 and 1660 cm‐1 for protein, and 401 and 848 cm‐1 for sugar. The use of the selected spectral region (frequency region) for each component produced better results than the use of the entire region in both SIMCA and PLS‐based classifications. PLS‐based classification performed better than SIMCA for all four components, resulting in correct classification of samples 85~95% of the time. NIR‐FT/Raman spectroscopy represents a rapid and reliable method by which to classify cereal foods based on their nutritional components.
Optimization of a Laboratory Dehulling Process for Lentil (Lens culinaris)
Authors: Wang N. 
Published: June 2007

ABSTRACTRed lentil (Lens culinaris) is mainly processed into dehulled and split forms before human consumption and characteristics such as dehulling efficiency (DE), which is the sum of percent dehulled whole seed (PDW) and percent dehulled split seed (PDS), are important to lentil breeders, processors, and exporters. A laboratory Satake dehuller was used to evaluate the dehulling characteristics of red lentil. The effects of dehulling conditions (abrasive wheel speed, dehulling time, and seed moisture content) were investigated using response surface methodology. Increasing dehulling time and seed moisture content decreased DE. Increasing seed moisture content decreased powder and broken fractions but increased the undehulled whole seed fraction. PDW was decreased but PDS was increased as dehulling time was increased. Percent hull removed during dehulling process decreased as seed moisture content was increased but increased as abrasive wheel speed or dehulling time was increased. The optimum dehulling conditions for the laboratory dehuller, based on maximizing DE and percent hull removed while minimizing powder fraction (loss), were established. Good agreement was found between experimental values for dehulling characteristics (DE, PDW, PDS, hull removed, and powder produced) obtained at optimum dehulling conditions and predicted values for those characteristics obtained using the models developed.
Degradation of Secalins During Rye Sourdough Fermentation
Authors: Tuukkanen Kristiina , Loponen Jussi , Mikola Markku , Sontag‐Strohm Tuula , Salovaara Hannu 
Published: June 2007

ABSTRACTRye sourdough (RSD) gives rye bread mildly acidic taste and desired flavor. Flavor precursors (amino acids and small peptides) are generated in the proteolytic breakdown of rye proteins. Our aim was to study the protein degradation during RSD fermentations. Two sourdoughs were prepared of flours derived from two rye cultivars (Amilo and Akusti). RSD samples were collected during fermentations. Three protein fractions were obtained by sequential protein extraction and these were analyzed by SDS‐PAGE. Free amino nitrogen (FAN) was measured with a ninhydrin method. In addition, two rye incubations without starter microorganisms (with antibiotics) were made at pH 3.6 and 6.1, and proteinase profiles of the rye cultivars were analyzed at pH 4.3. SDS‐PAGE analysis showed that during RSD fermentations, rye proteins, especially the alcohol‐soluble secalins, were degraded. Secalins also evidently degraded during the incubation without starter microorganisms at pH 3.6. Aspartic proteinases were in the major proteinase group in both rye cultivars. This study confirms that endogenous proteinases of rye, mainly aspartic proteinases, hydrolyze rye proteins, especially secalins, during RSD fermentation. Protein degradation in rye sourdoughs may thus be enhanced by selecting rye flours with high proteolytic activity toward secalins.
High‐Starch and High‐β‐Glucan Barley Fractions Milled with Experimental Mills
Authors: Flores Rolando A. , Hicks Kevin B. , Eustace Dale W. , Phillips John 
Published: June 2007

ABSTRACTThis study focused on the performance of two hulless barley cultivars (Doyce and Merlin) and one commercial husked (hulled) sample using experimental milling. The purpose was to use experimental milling as a preliminary indicator of the milled streams with potential use for fuel ethanol production and fractions that could be used in food products. Experimental mills designed for flour production evaluation from wheat were Chopin CD1 Auto, Quadrumat Sr, Buhler, and an experimental Ross roller mill walking flow. Results indicate that the shorts had the highest levels of β‐glucan from all the mills. However, the β‐glucan content in the break flours was highest with the roller mill walking flow and the Chopin CD1 for the hulless cultivars. The lowest β‐glucan content in the break flour was found with the Buhler for Doyce. Break flour and, to a slightly lesser extent, reduction flour from all cultivars tested on all mills contained the highest starch content (up to 83%) and are therefore most appropriate for use as feedstock for fuel ethanol production. Conversely, bran and shorts from all cultivars and mills were lowest in starch (as low as 25%), making them ideal as low‐starch food ingredients.
Effect of Laboratory Batch Steeping pH on Starch Yield and Pasting Properties of Selected Corn Hybrids
Authors: Cabrales L. , Niu Y. X. , Buriak P. , Eckhoff S. R. 
Published: June 2007

ABSTRACTThis study evaluated the effect of initial pH on percent of starch yield and pasting characteristics for a laboratory wet‐milling procedure. Four commercial hybrids, selected because they have significantly different starch yield values, were laboratory wet‐milled, and the pasting properties of the starch fractions were evaluated using a Rapid Visco Analyser (RVA). Percent starch yield (db) decreased when initial pH values were >4.0 but was unaffected by any lower initial pH values. The pasting properties of some of the selected hybrids were more sensitive to steepwater pH than others. There was an overall increase in peak, trough, and final viscosity as pH increased.
Effect of Growth Location in the United States on Amylose Content, Amylopectin Fine Structure, and Thermal Properties of Starches of Long Grain Rice Cultivars
Authors: Aboubacar Adam , Moldenhauer Karen A. K. , McClung Anna M. , Beighley Donn H. , Hamaker Bruce R. 
Published: June 2007

ABSTRACTStarch was isolated from kernels of 27 rice samples consisting of nine U.S. long grain rice cultivars grown in three different locations (Missouri, Arkansas, Texas). Amylose (AM) content of the starches and the fine structure of the respective amylopectin (AP) were determined and used to explain differences observed in gelatinization properties. The AM content of rice cultivars grown at the lower temperature Missouri location increased 0.4–3% and 0.5–4% when compared with the same rices grown in Arkansas and Texas, respectively. AP values of the rice samples were isolated, debranched, and separated by low‐pressure size‐exclusion chromatography. The eluted AP linear chains were divided into three fractions to represent extra long (FrI), long (FrII), and short chains (FrIII). The corresponding average degree of polymerization (DPn) at the peaks of fractions FrI, FrII, and FrIII were 100, 39, and 16, respectively. Total carbohydrate analysis of the fractions indicated that cultivars grown in Missouri had a consistently higher proportion of FrIII and lower proportion of FrII as the same cultivars grown in Arkansas and Texas. Furthermore, the Missouri samples showed a shift toward shorter DPn in FrII and FrIII and had more of the shortest chain components (DPn < 6) of AP. The proportion of FrI did not follow a trend and varied depending on the cultivar and across location. Thermal analysis indicated that the higher temperature growth environments (Arkansas and Texas) resulted in higher onset, peak, and heat of gelatinization for the starches, suggesting longer cooking time and higher heat requirement. Overall, the data support the nonfield findings of other researchers that higher growing temperature results in AP with more DPn short chains that are within a range of DP >10 to form consistent crystallites, and thus results in higher gelatinization temperatures and enthalpies.
Interaction Between Sorghum Protein Extraction and Precipitation Conditions on Yield, Purity, and Composition of Purified Protein Fractions
Authors: Bean S. R. , Ioerger B. P. , Park S. H. , Singh H. 
Published: June 2007

ABSTRACTSorghum proteins have the potential to be used as a bio‐industrial renewable resource for applications such as biodegradable films and packaging. This project was designed to evaluate the effect of interactions between sorghum protein extraction and precipitation conditions on the yield, purity, and composition of sorghum protein fractions. Proteins were extracted with 70% ethanol under nonreducing conditions, with ultrasound, or under reducing conditions using either sodium metabisulfite or glutathione as the reducing agent. Several conditions were used to isolate the extracted proteins through precipitation, including lowering ethanol concentrations alone or in combination with lowering to pH 2.5, or by adding 1M NaCl to the extract. Combinations of these conditions were also tested. All precipitation conditions effectively precipitated proteins and lowering the pH and adding 1M NaCl to the extracts enhanced precipitation in some cases. However, the conditions that precipitated the maxium amount of protein or highest purity of protein varied according to how the proteins were initially extracted. Precipitated proteins were characterized by RP‐HPLC, SEC, HPCE, and SDS‐PAGE to compare the protein fractions composition. Nonreduced and sonicated samples had a much wider Mw distribution than reduced extracts. Thus, extraction and precipitation conditions influenced the isolated proteins yield, purity, and composition. Because the extraction and purification processes influenced the composition, purity, and biochemical properties, it may be possible to prepare protein fractions with unique functionalities for specific end‐uses.
A Novel Modified Endosperm Texture in a Mutant High‐Protein Digestibility/High‐Lysine Grain Sorghum (Sorghum bicolor (L.) Moench)
Authors: Tesso Tesfaye , Ejeta Gebisa , Chandrashekar Arun , Huang Chia‐Ping , Tandjung Agung , Lewamy Mamadou , Axtell John D. , Hamaker Bruce R. 
Published: June 2007

ABSTRACTDevelopment of high‐protein digestibility (HPD)/high‐lysine (hl) sorghum mutant germplasm with good grain quality (i.e., hard endosperm texture) has been a major research objective at Purdue University. Progress toward achieving this objective, however, has been slow due to challenges posed by a combination of genetic and environmental factors. In this article, we report on the identification of a sorghum grain phenotype with a unique modified endosperm texture that has near‐normal hardness and possesses superior nutritional quality traits of high digestibility and enhanced lysine content. These modified endosperm lines were identified among F6 families developed from crosses between hard endosperm, normal nutritional quality sorghum lines, and improved HPD/hl sorghum mutant P721Q‐derived lines. A novel vitreous endosperm formation originated in the central portion of the kernel endosperm with opaque portions appearing both centrally and peripherally surrounding the vitreous portion. Kernels exhibiting modification showed a range of vitreous content from a slight interior section to one that filled out to the kernel periphery. Microstructure of the vitreous endosperm fraction was dramatically different from that of vitreous normal kernels in sorghum and in other cereals, in that polygonal starch granules were densely packed but without the typically associated continuous protein matrix. We speculate that, due to the lack of protein matrix, such vitreous endosperm may have more available starch for animal nutrition, and possibly have improved wet‐milling and dry‐grind ethanol processing properties. The new modified endosperm selections produce a range that approaches the density of the vitreous parent, and have lysine content and protein digestibility comparable to the HPD/hl opaque mutant parent.
Modeling Selected Properties of Extruded Rice Flour and Rice Starch by Neural Networks and Statistics
Authors: Ganjyal G. , Hanna M. A. , Supprung P. , Noomhorm A. , Jones D. 
Published: June 2007

ABSTRACTRice flour and rice starch were single‐screw extruded and selected product properties were determined. Neural network (NN) models were developed for prediction of individual product properties, which performed better than the regression models. Multiple input and multiple output (MIMO) models were developed to simultaneously predict five product properties or three product properties from three input parameters; they were extremely efficient in predictions with values of R2 > 0.95. All models were feedforward backpropagation NN with three‐layered networks with logistic activation function for the hidden layer and the output layers. Also, model parameters were very similar except for the number of neurons in the hidden layer. MIMO models for predicting product properties from three input parameters had the same architecture and parameters for both rice starch and rice flour.
Moisture Distribution and Diffusion in Cooked Spaghetti Studied by NMR Imaging and Diffusion Model
Authors: Horigane Akemi K. , Naito Shigehiro , Kurimoto Mamoru , Irie Kentaro , Yamada Masaharu , Motoi Hirofumi , Yoshida Mitsuru 
Published: June 2007

ABSTRACTMoisture diffusion in spaghetti during boiling and holding after boiling was analyzed with a cylinder diffusion model based on moisture content mapped by magnetic resonance imaging. The images showed water penetrating concentrically in the cross section of a cooked spaghetti strand. The moisture profiles calculated from the images refracted near the central part in undercooked spaghetti due to the presence of ungelatinized starch. The moisture profiles of the samples with different holding times intersected around one‐third of the radius from the surface. The slope of the moisture profile decreased along with the holding time while the moisture content at the intersection remained unchanged. The diffusion coefficients were determined statistically for the fully gelatinized region with a cylinder model. The theoretical moisture profiles calculated using such coefficients fitted very well to experimental data. The diffusion coefficients of dried spaghetti were smaller than those of fresh spaghetti at both boiling and holding periods, suggesting that the moisture transport property had been reduced by the drying process during manufacture of spaghetti. The diffusion coefficients decreased with increases in boiling and holding times. The diffusion model with a constant diffusion coefficient is, therefore, valid in a limited boiling or holding time.
Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross
Authors: Nash D. , Lanning S. P. , Fox P. , Martin J. M. , Blake N. K. , Souza E. , Graybosch R. A. , Giroux M. J. , Talbert L. E. 
Published: June 2007

ABSTRACTA negative relationship between dough strength and dough extensibility would pose a problem for breeding hard wheats, as both dough strength and dough extensibility are desirable. We derived 77 recombinant inbred lines (RIL) from a cross between hard red spring wheat cultivars McNeal and Thatcher. McNeal produces flour with stronger dough and lower extensibility than does Thatcher. RIL were evaluated for strength‐related properties using mixograph analysis and extensibility parameters using the Kieffer attachment to the TA.XT2 texture analyzer. Additionally, the RIL were test baked. Measurements using the mixograph and the Kieffer attachment were highly heritable. Maximum dough extensibility (Extmax) was negatively correlated with resistance to extension (Rmax) (r = ‐0.74) and with mixograph tolerance (r = ‐0.45). Loaf volume was correlated with both Rmax (r = 0.42) and area under the extensigraph curve (r = 0.44) based on partial correlation analysis adjusted for protein differences. Extmax was negatively correlated with loaf volume (r = ‐0.26). The McNeal allele for polymorphism at the Gli1‐B1 locus on chromosome 1BS caused high dough‐mixing tolerance and low dough extensibility. Our results suggest that traditional selection criteria in hard red spring wheat, including tolerance to dough mixing and high loaf volume, may result in reduced dough extensibility.
Measurement of Wheat Starch Granule Size Distribution Using Image Analysis and Laser Diffraction Technology
Authors: Wilson J. D. , Bechtel D. B. , Todd T. C. , Seib P. A. 
Published: June 2007

ABSTRACTStarch was isolated from flour of four wheats representing hard red winter (Karl), hard red spring (Gunner), durum (Belfield 3), and spelt (WK 86035‐8) wheat classes. Digital image analysis (IA) coupled with light microscopy was used to determine starch size distributions where the volume of granules was calculated as spherical particles or oblate spheroids. Starch granules were classified into three size ranges: A‐type granules (> 15 μm), B‐type granules (5–15 μm), and C‐type granules (<5 μm). An error was noted in using digital image analysis because the perimeter of some granules touch the edge (PTE) of the field being analyzed. To correct for this error, the PTE granules were manually replaced into the field by measuring their diameters and entering them into the database. The results showed differences in the starch size distributions between the classes of wheat evaluated, as well as the method of analysis. Four laser diffraction sizing (LDS) instruments were used to measure granule distributions of the four classes of wheat. LDS compared with IA resulted in a ≈40% underestimation of the A‐type granule diameter and a ≈50% underestimation of the B‐type granule diameter. A correction factor (adjustment) was developed from IA data to correct LDS analysis. LDS data correlations before adjustments to IA data were R2 = 0.02ns to 0.55***. After adjustment, these correlations improved to R2 = 0.81*** to 0.93*** depending on the class of wheat starch evaluated.
Wet‐Milling and Dry‐Milling Properties of Dent Corn with Addition of Amylase Corn
Authors: Singh Vijay , Batie Christopher J. , Rausch Kent D. , Miller Carl 
Published: June 2007

ABSTRACTA transgenic corn (amylase corn) has been developed that produces an endogenous α‐amylase that is activated in the presence of water and elevated temperature (>70°C). Wet‐ and dry‐milling characteristics of amylase corn were evaluated using laboratory wet‐ and dry‐milling procedures. Different amounts of amylase corn (0.1–10%) were added to dent corn (with the same genetic background as the amylase corn) as treatments. Samples were evaluated for wet‐ and dry‐milling fraction yields using 1‐kg laboratory procedures. Milling yields for all amylase corn treatments were compared with the control treatment (0% amylase corn or 100% dent corn). No significant differences were observed in wet‐ and dry‐milling yields between the control and the 0.1, 1, and 10% amylase corn treatments. Most of the amylase activity (77%) in wet‐milling fractions was detected in the protein fraction. In dry‐milling, amylase activity (68.8%) was detected in endosperm fractions (fines, small grits, and large grits).