bluuebunny/crossref_metadata_2025_split huggingface dataset:
Comparison of Laboratory and Pilot‐Plant Corn Wet‐Milling Procedures
Authors: Singh S. K. , Johnson L. A. , Pollak L. M. , Fox S. R. , Bailey T. B. 
Published: June 2007

ABSTRACTOne waxy and three regular yellow dent corn hybrids were wet milled by using two scales of laboratory procedures (modified 100‐g and 1‐kg) and a pilot‐plant procedure (10‐kg). The modified 100‐g and 1‐kg laboratory procedures gave similar yields of wet‐milling fractions. Starch yields and recoveries were significantly lower for the pilot‐plant procedure, whereas gluten and fiber yields were greater because of their high contents of unrecovered starch. Protein contents of the starches obtained by all three procedures were within commercially acceptable limits (<0.50% db for normal dent corn and <0.30% for waxy corn). Rankings for starch yields and starch recoveries for the four hybrids, having very different physical and compositional properties, were the same for all three procedures. The harder the grain, the lower the yield and recovery of starch. Least significant differences (P < 0.05) for starch yield were 0.8% for the modified 100‐g procedure, 1.2% for the 1‐kg procedure, and 2.0% for the pilot‐plant procedure.
Properties and Microstructure of Zein Sheets Plasticized with Palmitic and Stearic Acids
Authors: Lai Huey‐Min , Padua Graciela Wild , Wei Lun Shin 
Published: June 2007

ABSTRACTInterest in biodegradable materials for packaging and agricultural uses has grown in recent years. Plant proteins have been proposed as inexpensive, renewable, and abundant feedstock. Corn zein was investigated based on value‐added considerations and on the unique thermoplastic and hydrophobic properties of zein. Films prepared from zein are known to be tough and resistant, but also hard and brittle, thus requiring the addition of plasticizers to improve flexibility. The objectives of this research were to study the tensile properties, water absorption, and microstructure of zein sheets plasticized with palmitic and stearic acids. Both palmitic and stearic acids showed similar effects as plasticizers of zein. Tensile strength of zein sheets increased with the addition of low levels of plasticizers. However, beyond a critical point, tensile strength decreased with further addition of fatty acids. Water absorption decreased continuously with increasing fatty acid content. Kinetic parameters indicated fatty acids decreased water absorption by decreasing the saturation level of zein sheets. Coating zein with flax oil decreased the rate of water absorption by sealing off surface pores. Scanning electron micrographs of zein sheets showed the development of layered structures as fatty acid content increased. Zein‐fatty acid layers were believed to be responsible for the increased tensile strength of plasticized zein sheets and to have contributed to increased resistance to water absorption.
Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near‐Isogenic Lines of Bread Wheat
Authors: Redaelli R. , Pogna N. E. , Ng P. K. W. 
Published: June 2007

ABSTRACTFourteen bread wheat near‐isogenic lines (NILs) with different alleles at 1B‐ and 1D‐chromosome loci Glu‐1, Glu‐3 and Gli‐1 coding for high molecular weight glutenin subunits (HMW‐GS), low molecular weight‐GS, and gliadins, respectively, were grown in replicated plots to investigate the individual and combined effects of glutenin and gliadin components on the rheological properties of dough as determined by the Chopin alveograph. NILs did not reveal significant differences in seed yield, protein content, kernel weight, test weight, flour yield, and starch damage. On the contrary, they had a large variation in alveograph dough tenacity P (55–93 mm), swelling G (17–26 mL) and strength W (140–252 J × 10‐4). The null alleles at the Gli‐D1/Glu‐D3 loci, and allele Glu‐D1d (HMW‐GS 5+10) were found to have a strong positive influence on dough tenacity and a remarkable negative influence on dough swelling (extensibility) when compared to alleles Gli‐D1/Glu‐D3b and Glu‐D1a (HMW‐GS 2+12), respectively. On the other hand, alleles Glu‐B1c (HMW‐GS 7+9) and Gli‐B1/Glu‐B3k gave greater G values than alleles Glu‐B1u (HMW‐GS 7*+8) and Gli‐B1/Glu‐B3b. The effects of individual Glu‐1, Gli‐1, or Glu‐3 alleles on P and G values were largely additive. The impact of the null allele at Gli‐D1/Glu‐D3 on gluten strength was highly positive in NILs possessing HMW‐GS 2+12, and negligible or negative in NILs containing HMW‐GS 5+10, suggesting that there is scope for improving dough quality by utilizing this allele in combination with HMW‐GS 2+12. Gli‐D1/Glu‐D3‐encoded prolamins were shown to play a major role in conferring extensibility to dough, and could account for the superior breadmaking characteristics of bread wheat as compared to durum wheat.
Cast Films from Soy Protein Isolates and Fractions
Authors: Kunte L. A. , Gennadios A. , Cuppett S. L. , Hanna M. A. , Weller C. L. 
Published: June 2007

ABSTRACTGlycerol‐plasticized soy protein films were cast from alkaline aqueous film‐forming solutions of laboratory‐prepared 7S, 11S, and soy isolate (LSI) fractions and from commercial soy isolate (CSI). Tensile strength (TS), elongation at break (E), water vapor permeability (WVP), total soluble matter (TSM), protein solubility (PS), and Hunter L, a, and b color values of these films were determined. The 11S films had greater TS than 7S films (P < 0.05), while LSI films had greater TS than CSI films (P < 0.05). No significant differences were detected among mean E values and among mean WVP values of all films (P > 0.05). The 7S films had higher TSM and PS values than 11S films (P < 0.05). CSI films were significantly darker (lower L value) and more yellow (greater positive b value) than LSI films (P < 0.05).
Purification and Characterization of a New Class of Insect α‐Amylase Inhibitors from Barley
Authors: Zhang Ningyan , Jones Berne L. , Tao H. Peggy 
Published: June 2007

ABSTRACTBarley seeds contain proteins that apparently protect them against attack by microorganisms and insects. Studies of these barley defensive proteins may lead to the development of barleys with improved natural resistance to pests. We have purified two low molecular weight proteins, designated BIα1 and BIα2, from barley grain, using ion‐exchange chromatography and reversed‐phase and gel‐permeation high‐performance liquid chromatography (HPLC). Both BIα1 and BIα2 inhibited insect (yellow meal worm, Tenebrio molitor) α‐amylase activities. For the T. molitor α‐amylase, the IC50 values of BIα1 and BIα2 were 80 μg/mL (12.5 μM) and 34 μg/mL (6.8 μM), respectively. Neither protein inhibited either human salivary α‐amylase, barley α‐amylase, or trypsin activities. N‐terminal amino acid sequences of the inhibitors were highly homologous with those of the plant proteins called defensins. The first 20 N‐terminal amino acids of BIα2 were identical to those of γ‐hordothionin, but neither BIα1 nor BIα2 protein showed any homology with the chloroform‐methanol (CM) soluble protein amino acid consensus sequence. The two inhibitors therefore apparently comprise another group of low molecular weight barley proteins that inhibit the α‐amylase activities of some insects that attack cereal grains.
Protein Distributions Among Hard Red Winter Wheat Varieties as Related to Environment and Baking Quality
Authors: Huebner F. R. , Nelsen T. C. , Chung O. K. , Bietz J. A. 
Published: June 2007

ABSTRACTPrevious size‐exclusion high‐performance liquid chromatography (SEHPLC) studies of hard red spring (HRS) wheat proteins reported correlations of amounts of certain gliadin and glutenin fractions with general score, a quality descriptor based on loaf volume, mixing time, and other parameters. We now extended these studies to 12 hard red winter (HRW) wheats, each grown at six Midwestern locations. Gliadin and reduced glutenin fractions were isolated and fractionated by SE‐HPLC. Amounts of fractions corresponding to specific molecular weight (MW) ranges, determined by integrating peaks from SE‐HPLC elution profiles, were statistically correlated with various baking quality parameters. Amounts of one fraction rich in γ‐gliadins correlated well with loaf volume; correlations were better than found previously for HRS wheats. Correlations adjusted for overall protein (partial correlations) were >0.5 for 10 of the 12 samples, and >0.84 for six samples when estimated among samples, among locations, among samples at each location, and among locations for each sample. Because γ‐gliadins appeared well correlated to loaf volume, the gliadin fraction was also analyzed by reversed‐phase high‐performance liquid chromatography (RP‐HPLC), which provides better separations. Correlations of γ‐gliadin peak areas from RP‐HPLC with loaf volume were then 0.93–0.99 for different varieties grown in different locations. Narrow‐bore columns with shorter run times gave slightly higher correlations than did standard RP‐HPLC columns. It is evident that both genetics and environment affect the relationship of quantitative protein distribution to loaf volume.
Development of Crispness in Cookies During Baking in an Industrial Oven
Authors: Piazza L. , Masi P. 
Published: June 2007

ABSTRACTA phenomenological investigation was made of some physical processes that develop during an industrial baking operation of hard sweet biscuits (cookies). Samples were collected in different locations from a continuous belt oven corresponding to different baking times. The effects of time on volume, structure, weight, and color of cookies were monitored. Mechanical behavior was also investigated by submitting the cookies to a three‐point bending test. The modulus of elasticity correlated well with the sensory perception of cookie crispness. By comparing the kinetics of elasticity of cookies during baking with that of the observed physical phenomena taking place, it was possible to relate the development of crispness to physical processes occurring during baking.
Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose
Authors: Villareal Corazon P. , Hizukuri Susumu , Juliano Bienvenido O. 
Published: June 2007

ABSTRACTStarches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high‐amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to determine the factors related to varietal differences in amylopectin staling of cooked rice. Intermediate‐ and high‐GT starches showed greater amylopectin staling of gelatinized rice by hardness testing values or differential scanning calorimetry (DSC) endotherm than did low‐GT starches in both waxy and nonwaxy rices. Isoamylase‐debranched amylopectins of waxy rices differed in the ratio of weight‐average degree of polymerization (DPw) fractions, but these fraction ratios were not simply related to differences in amylopectin staling of cooked rice. Among high‐AC rices, amylopectin from low‐GT starch was confirmed to have higher iodine affinity (2.3–2.5%) than amylopectin from intermediate‐GT starches (1.7–1.8%), regardless of GC. Within high‐AC starch of the same GT type, soft‐GC rice corresponded with more A + B1 DPw 16–18 and less B3 DPw 150–200 fractions of debranched amylopectin and low DPw of amylose. Amylopectin of amylose extender mutant of IR36 was confirmed to have a longer chain length than ordinary rice amylopectin: the debranched amylopectin has more B2 DPw 47–51 fraction, less A + B1 DPw fraction, but no B4 fraction with DPw > 200. Only high‐AC amylopectin had debranched fraction with DPw >120.
Changes in Water Absorption and Swollen Volume in Extruded Alkaline Peroxide Pretreated Rice Hulls
Authors: Larrea M. A. , Grossmann M. V. E. , Beléia A. P. , Tavares D. Q. 
Published: June 2007

ABSTRACTRice hulls were pretreated with an alkaline (pH 11.5) solution of hydrogen peroxide (1%) and then extruded. Pretreatment of rice hulls (4% db) at 50°C for 12 hr promoted 94.4% silica reduction, caused lignin solubilization and increased water absorption index (54%) and swollen volume (44%). The effects of temperature (125, 175, and 225°C), moisture content (25, 30, and 35%) and screw speed (120, 140, and 160 rpm) on water absorption and swollen volume of rice hulls fiber were evaluated after extrusion in a single‐screw extruder. Operational conditions that produced the most modified product with regard to the functional properties were: 125°C, 35% moisture, and 120 rpm. Extruded fiber had a water absorption index 95% higher and swollen volume 138% higher than the unprocessed material. Microscopic examination showed a slight effect on the hulls epidermis after pretreatment, while extrusion promoted cellular structure disruption.
Fortifying Bread with Each of Three Antioxidants
Authors: Park H. , Seib P. A. , Chung O. K. , Seitz L. M. 
Published: June 2007

ABSTRACTWhite bread was fortified individually with fat‐coated l‐ascorbic acid (AsA), cold‐water‐dispersible (CWD) β‐carotene, and CWD all‐rac‐α‐tocopheryl acetate (ToAc) at levels of 64, 5, and 100 mg, respectively, of active ingredient per 100 g of flour (14% mb). The freshly baked puploaves retained 76, 67, and 96% of added antioxidant, respectively. To extract ToAc quantitatively from bread or dough, dimethyl sulfoxide (DMSO) gave better results than hexane, which indicated that ToAc was in a partially bound state. “Protein‐encased” (PE) β‐carotene did not impart a yellow color to bread crumb and had one‐fourth higher retention in fresh bread when compared to CWD β‐carotene. In loaves stored at 25°C for one to seven days, AsA disappeared rapidly and PE β‐carotene disappeared slowly; CWD β‐carotene and ToAc were stable. In spite of storage loss, bread fortified with PE β‐carotene retained significantly higher levels of β‐carotene when compared to CWD β‐carotene. One serving size (one slice, 28 g) of three‐day‐old bread fortified with one of the three antioxidants was calculated to provide 7, 120–150, and 13–16%, respectively, of the adult recommended daily allowances (RDA) for vitamins C, E, and A. When bread was fortified with both fat‐coated AsA and CWD β‐carotene and stored for five days, no protecting effect on the retention of the antioxidants was found.
Ultrastructure of Developing Hard and Soft Red Winter Wheats After Air‐ and Freeze‐Drying and Its Relationship to Endosperm Texture
Authors: Bechtel D. B. , Wilson J. D. 
Published: June 2007

ABSTRACTA transmission electron microscopic study was conducted on air‐ and freeze‐dried developing wheat to determine the effects of drying on the structure of the starchy endosperm. Field‐grown hard red winter wheat (Karl) and soft red winter wheat (Clark) were harvested at 15, 18, 21, 23, 25, 28, and 35 days after flowering (DAF). Wheat was dried by either air‐drying in the spike at 28°C or freeze‐drying following freezing in liquid nitrogen. Dried wheat was prepared for microscopy. Fresh samples of Karl and Clark were also harvested on the same days and prepared immediately for microscopy. The method of drying greatly affected cellular ultrastructure. The most pronounced change upon air‐drying of developing samples was disappearance of individual protein bodies and conversion of the cytoplasm into a matrix‐like material similar in appearance to storage protein matrix found in mature wheat endosperm. Freeze‐dried wheats maintained nearly natural ultrastructure but exhibited various amounts of freeze damage. Conversion of protein bodies to a matrix was not observed in freeze‐dried samples. The results suggest that hardness develops as a result of endosperm senescence rather than accumulation of particular grain components. Senescence may cause changes in the starch granule surface such that surrounding components bind tightly in hard wheats, whereas the binding is weaker in soft wheats. Therefore, the surface of starch granules might be more important than components the starch granules bind to in determining hardness.
Effect of Sodium Hydroxide, Calcium Hydroxide, and Potassium Hydroxide on Debranning of Corn
Authors: Singh S. K. , Singh N. , Du L. , Eckhoff S. R. 
Published: June 2007

ABSTRACTThe effect of sodium hydroxide, calcium hydroxide, and potassium hydroxide, and processing conditions (alkali concentration and soaking time) on corn debranning was studied at a temperature of 55°C. Fiber yield, soluble dry matter loss, and total dry matter removed were determined for different alkalies and processing conditions. Sodium hydroxide and potassium hydroxide resulted in maximum fiber yields of 3.38 and 3.48%; maximum soluble dry matter loss of 7.63 and 10.96%; and maximum total dry matter removed of 10.52 and 13.26%. Calcium hydroxide at 6% concentration level resulted in negligible fiber yield, soluble dry matter loss, and total dry matter removed with soak times up to 16 hr. Sodium hydroxide has higher debranning action than potassium hydroxide at 3 and 6% concentration levels; whereas, at 9% concentration level, potassium hydroxide has higher debranning action.
Detection of O‐Glycosidically Linked Mannose Within the Structure of a Highly Purified Glutenin Subunit Isolated from Chinese Spring Wheat
Authors: Tilley K. A. 
Published: June 2007

ABSTRACTA low level of O‐glycosidically linked D‐mannose was detected on the 1Dx2 high Mr glutenin subunit of Chinese Spring wheat. Detection of the O‐glycosidic linkage was accomplished by subjecting the purified 1Dx2 protein to β‐elimination and reduction conditions that resulted in the specific cleavage of O‐glycosidically linked carbohydrates from the protein backbone and the reduction of the linkage (reducing end) sugars to alditols. Subsequently, acid‐catalyzed methanolysis was used to cleave glycosidic linkages on released carbohydrate as well as carbohydrate remaining on the protein. The repeat units were derivatized with trimethylsilyl and analyzed by gas chromatography and mass spectroscopy (GC‐MS). The 1Dx2 high Mr glutenin subunit of Chinese Spring wheat consisted of 1.2% carbohydrate containing D‐mannose and D‐glucose units. O‐Glycosidically linked D‐mannose residues represented 0.13% of the total mass of the 1Dx2 high Mr glutenin subunit. This represented <1 O‐glycosidically linked D‐mannose residue per protein molecule and provided some initial evidence that there may be various glycoforms of this subunit present in the preparation.
Effect of Mechanical Dough Development on the Extractability of Wheat Storage Proteins from Bread Dough
Authors: Bushuk W. , Hay R. L. , Larsen N. G. , Sara R. G. , Simmons L. D. , Sutton K. H. 
Published: June 2007

ABSTRACTSix wheat cultivars covering a range of quality parameters were mixed to various proportions of their optimum work input using mechanical dough development (MDD) mixers. Mixing and baking characteristics were determined and each dough was subsampled. The proteins were extracted for analysis by reversed‐phase HPLC. Considerable protein mobilization appeared to occur during the MDD process, but the changes appeared to be cultivar‐specific and did not indicate how mixing or baking behavior could be predicted. Protein content in extracted fractions was lowest for the weakest, poorest quality wheat but failed to consistently rank the stronger samples. Acetic acid insoluble protein level decreased with mixing as did extractable high molecular weight glutenin subunits. Gliadin protein level initially decreased with mixing before rising sharply with overmixing, while low molecular weight glutenin subunits displayed the reverse pattern. The rate of change of the extractability of the protein fractions with work input was greatest for the weakest samples and least for the stronger samples. However, when the protein quantity in the extractable fractions was plotted against relative work input, the rate of change of protein extractability did not appear to vary significantly between cultivars of different strengths.
Thermal Properties of Corn Starch Extraction Intermediates by Differential Scanning Calorimetry
Authors: Yamin F. F. , Svendsen L. , White P. J. 
Published: June 2007

ABSTRACTThermal properties of corn starch extraction intermediates from four types of corn were studied using differential scanning calorimetry. Starch at four different stages of extraction, including a standard single‐kernel starch isolation procedure and three starch extraction intermediates, was isolated from mature corn kernels of B73 and Oh43 inbreds and the mutants of waxy (wx) and amylose extender (ae) in an Oh43 background. Differences in thermal properties and moisture and protein contents of starch from the extraction stages were statistically analyzed. Most thermal properties (gelatinization and retrogradation onset temperatures, gelatinization and retrogradation ranges, gelatinization and retrogradation peak temperatures, gelatinization and retrogradation enthalpies, peak height index, and percentage of retrogradation) of starches extracted at stage 3 intermediate (a procedure that did not include a final washing step) were similar to those of starch extracted by the standard single‐kernel isolation procedure. Values for gelatinization peak temperature, gelatinization enthalpy, and peak height index were different between the standard and the stage 3 intermediate. The values obtained from starches extracted at stage 3, however, were consistent and predictable, suggesting that this extraction intermediate might be used in screening programs in which many starch samples are evaluated. By using the stage 3 extraction, samples could be evaluated in three rather than four days and the procedure saved ≈0.5 hr of labor time. The other two starch extraction intermediates, which excluded filtering and washing or filtering, washing, and steeping, produced starch with thermal properties generally significantly different from starch extracted by the standard single‐kernel isolation procedure.
Microstructure of Seeds, Flours, and Starches of Legumes
Authors: Otto Terri , Baik Byung‐Kee , Czuchajowska Zuzanna 
Published: June 2007

ABSTRACTThe microstructure of cotyledons and flours of both garbanzo beans and peas were examined by a scanning electron microscope (SEM) at low and high magnification. While the cells in the outer layer of the cotyledon were elongated and tightly packed in both garbanzo beans and peas, they were rounder and more loosely packed in the central part of the cotyledon, with many intercellular spaces. Cotyledon cells of garbanzo beans were smaller than those of the pea cultivars. Flour fractions from the inner layer of the cotyledon of garbanzo beans and pea cultivars had much finer particles; were lower in protein, lipid, ash and fiber; and contained more starch than those from the outer layer of the cotyledon. In prime starches isolated from garbanzo beans and smooth peas, protein, free lipid, and ash were lower than 0.41, 0.11, and 0.17%, respectively, indicating that the starches are highly pure. Garbanzo bean starch had smaller and smoother granules than those of smooth peas. Starch granules of wrinkled pea cv. Scout had a unique shape, with deep fissures and grooves, which could be partly responsible for difficulties encountered during the wet fractionation process.