bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Various Surfactants on Rheological Properties of Maize Starch Granules
Authors: Kurakake Masahiro , Hagiwara Hiroshi , Komaki Toshiaki 
Published: June 2007

ABSTRACTIn this study, the formation of complexes between surfactants and the helical chains of amylopectins was confirmed. Nonionic surfactants with hydrophobic and hydrophilic groups of appropriate size and chemical structure enhanced the swelling and gelatinization processes of starch granules. Hydrophobic groups form complexes with the amylose and linear chains of amylopectin by becoming inserted into the hydrophobic inner area of the helical structures. The hydrophilic groups help the approach of the hydrophobic groups into the hydrated molecular chains and thus aid the formation of the complex. Among the anionic surfactants tested, SDS and sodium n‐decyl benzenesulfate caused maximum swelling and gelatinization peaks. The average length of the amylopectin exterior chains is almost the same as that of the hydrophobic chains of SDS (16.9 Å) and of sodium decyl benzenesulfate (18.2 Å). This suggests that these anionic surfactants form rigid complexes with the exterior of the amylopectin by fitting their hydrophobic chains to the hydrophobic inside of the helical structures of these short exterior chains. This process was clarified by NMR analysis and by a decrease in the complex with the addition of iodine. The hydrophobic alkyl chains of anionic and cationic surfactants fix to the edge of the starch molecular chains by forming inclusion complexes with the helical chains of the amylopectin. Cationic ions interact with the starch molecular chains, causing a negative charge that results in a more rapid and efficient swelling of the starch granules. A decrease in setback value occurs due to the inhibition of rearrangement among the starch molecular chains. With SDS, the complex molecular chains become more extensively developed through the repulsion effects of the anionic ions resulting in a larger swelling power and gelatinization peak.
High‐Speed NIR Segregation of High‐ and Low‐Protein Single Wheat Seeds
Authors: Pasikatan M. C. , Dowell F. E. 
Published: June 2007

ABSTRACTWheat breeders need a nondestructive method to rapidly sort high‐ or low‐protein single kernels from samples for their breeding programs. For this reason, a commercial color sorter equipped with near‐infrared filters was evaluated for its potential to sort high‐ and low‐protein single wheat kernels. Hard red winter and hard white wheat cultivars with protein content >12.5% (classed as high‐protein, 12% moisture basis) or < 11.5% (classed as low‐protein) were blended in proportions of 50:50 and 95:5 (or 5:95) mass. These wheat blends were sorted using five passes that removed 10% of the mass for each pass. The bulk protein content of accepted kernels (accepts) and rejected kernels (rejects) were measured for each pass. For 50:50 blends, the protein in the first‐pass rejects changed as much as 1%. For the accepts, each pass changed the protein content of accepts by ≈0.1%, depending on wheat blends. At most, two re‐sorts of accepts would be required to move 95:5 blends in the direction of the dominant protein content. The 95:5 and 50:50 blends approximate the low‐ and high‐protein mixture range of early generation wheat populations, and thus the sorter has potential to aid breeders in purifying samples for developing high‐ or low‐protein wheat. Results indicate that sorting was partly driven by color and vitreousness differences between high‐ and low‐protein fractions. Development of a new background specific for high‐ or low‐protein and fabrication of better optical filters for protein might help improve the sorter performance.
Improved Protocols for ELISA Determination of Gliadin in Glucose Syrups
Authors: Iametti Stefania , Cappelletti Chiara , Oldani Antonio , Scafuri Laura , Bonomi Francesco 
Published: June 2007

ABSTRACTSimple modifications of existing protocols for high‐sensitivity detection of gluten proteins by immunochemical methods allowed rapid and sensitive determination of residual gluten in highly viscous samples of glucose and maltose syrups obtained from processing wheat starch. Dilution of the original syrup to no less than 15–20% in solids allowed retention of gluten proteins in a soluble form so that ELISA determination of gliadin was possible without an extraction step in aqueous ethanol. An ultrafiltration step may be added to concentrate residual gluten proteins in the diluted syrup samples and allow a further increase in sensitivity. The results are relevant for quality assessment of wheat starch derived syrups as raw materials for use in gluten‐free foods for celiac individuals.
Degradation of HMW Glutenins During Wheat Sourdough Fermentations
Authors: Loponen Jussi , Mikola Markku , Katina Kati , Sontag‐Strohm Tuula , Salovaara Hannu 
Published: June 2007

ABSTRACTBakeries use sourdoughs to improve bread properties such as flavor and shelf life. The degradation of gluten proteins during fermentation may, however, crucially alter the gluten network formation. We observed changes that occurred in the HMW glutenins during wheat sourdough fermentations. As fermentation starters, we used either rye sourdough or pure cultures of lactobacilli and yeast. In addition, we incubated wheat flour (WF) in the presence of antibiotics under different pH conditions. The proteolytic activities of cereal and sourdough‐derived proteinases were studied with edestin and casein. During sourdough fermentations, most of the highly polymerized HMW glutenins degraded. A new area of alcohol‐soluble proteins (≈30.000 MW) appeared as a result of the proteolytic breakdown of gluten proteins. Very similar changes were observable as WF was incubated in the presence of antibiotics at pH 3.7. Cereal and sourdough‐derived proteinases hydrolyzed edestin at pH 3.5 but showed no activity at pH 5.5. An aspartic proteinase inhibitor (pepstatin A) arrested 88–100% of the activities of sourdough enzymes. According to these results, the most active proteinases in wheat sourdoughs were the cereal aspartic proteinases. Acidic conditions present in sourdoughs create an ideal environment for cereal aspartic proteinases to be active against gluten proteins.
Cooking Time of White Salted Noodles and Its Relationship with Protein and Amylose Contents of Wheat
Authors: Park Chul Soo , Baik Byung‐Kee 
Published: June 2007

ABSTRACTOptimum cooking time of white salted noodles determined by sensory panel test ranged from 13.6 to 16.2 min in wheat of wild type in granule bound starch synthase (GBSS), from 16 to 17.4 min in B null in GBSS, from 11.4 to 12.4 min in commercial noodle flours, from 8.0 to 8.2 min in waxy wheat, and 14.2 min in BD double null. Both protein and starch amylose content of wheat significantly influenced water absorption for making noodles and cooking time of white salted noodles. Optimum cooking time of noodles increased as protein content of flour increased, except in waxy wheat flours. Waxy wheat flours, despite their high protein content (>17.1%), exhibited the shortest cooking time of noodles, signifying the influence of starch amylose content on cooking time of noodles. Gelatinization enthalpy of starch in noodles from waxy wheat, commercial noodle flour, and wild type wheat flour disappeared after 2, 6, and 10 min of cooking, respectively. Estimated cooking time based on the changes in amylograph onset temperature of noodles during cooking well matched with optimum cooking time as determined by sensory panel test, with a standard error of estimation of 1.23.
Measurement of Contour and Volume Changes During Cake Baking
Authors: Whitaker A. M. , Barringer S. A. 
Published: June 2007

ABSTRACTVolume is an important characteristic in the evaluation of cakes and cake quality, relating to the underlying structural development of the cake. A method for evaluation of changes in contour and volume during the cake baking process is proposed: the height profile method. Volumes of baked cakes were determined using two standard methods, rapeseed displacement and cross‐sectional tracings, and compared with height profile analysis to determine the accuracy of the new method for cake volume analysis. Height analysis values did not significantly differ from rapeseed and tracing results. The height profile method was used to analyze and calculate changes in volume during the baking process for cakes made with chlorine‐treated and nonchlorine‐treated flours. The method was also able to depict changes in contour of the baking cakes, showing definite differences in contour development between chlorine‐treated and nonchlorinetreated flours. The height profile method of volume determination is a nonintrusive method that can be employed in the study of volumetric and contour changes of cakes while they bake.
Using Visible and Near‐Infrared Reflectance Spectroscopy and Differential Scanning Calorimetry to Study Starch, Protein, and Temperature Effects on Bread Staling
Authors: Xie Feng , Dowell Floyd E. , Sun Xiuzhi S. 
Published: June 2007

ABSTRACTStarch, protein, and temperature effects on bread staling were investigated using visible and near‐infrared spectroscopy (NIRS) and differential scanning calorimetry (DSC). Bread staling was mainly due to amylopectin retrogradation. NIRS measured amylopectin retrogradation accurately in different batches. Three important wavelengths, 970 nm, 1,155 nm, and 1,395 nm, were associated with amylopectin retrogradation. NIRS followed moisture and starch structure changes when amylopectin retrograded. The amylose‐lipid complex changed little from one day after baking. The capability of NIRS to measure changes in the retrograded amylose‐lipid complex was limited. Two important wavelengths, 550 nm and 1,465 nm, were key for NIRS to successfully classify the starch‐starch (SS) and starch‐protein (SP) bread based on different colors and protein contents in SS and SP. Low temperature dramatically accelerated the amylopectin retrogradation process. Protein retarded bread staling, but not as much as temperature. The starch and protein interaction was less important than the starch retrogradation. Protein hindered the bread staling process mainly by diluting starch and retarding starch retrogradation.
Biochemical Characterization of γ‐75 k Secalins of Rye I. Amino Acid Sequences
Authors: Gellrich Claudia , Schieberle Peter , Wieser Herbert 
Published: June 2007

ABSTRACTThe prolamin fraction of the rye cultivar Danko was reduced with dithioerythritol and separated by reversed‐phase HPLC on C18 silica gel. Two major γ‐75k secalins, P1 and P2, were collected, purified by rechromatography, derivatized with 4‐vinylpyridine, and digested in parallel with α‐chymotrypsin, thermolysin, and trypsin. The different enzymatic hydrolyzates were preparatively separated by two‐step reversed‐phase HPLC on C18 silica gel, and the resulting peptides were characterized by sequence analysis and, in parts, by mass spectrometry. By means of overlapping peptides and by comparison with a known DNA sequence of a γ‐75k secalin (gSec2A) derived from a wheat translocation line (2RS. 2BL), 84% of the P1 sequence and 35% of the P2 sequence could be assigned. Heterogeneity at several sequence positions demonstrated that both protein preparations were not pure and contained at least two or three components. The sequence of the C‐terminal domain of P1 was almost completely determined except for one of the 148 residues which could not be identified. The partially determined sequences of P2 were highly homologous with those of P1. The results revealed a close relationship between P1, P2, and gSec2A and a high degree of homology with γ‐gliadins of wheat including eight cysteine residues in homologous positions. The partially sequenced N‐terminal domain of P1 was similar to that of gSec2A and consisted of repetitive sequences rich in glutamine, proline, and aromatic amino acids. Differences from γ‐gliadins were found in the strongly increased number of residues, in the more frequent modifications of the repetitive motifs, and in the presence of a cysteine residue at position 12. The partial amino acid sequence of the N‐terminal domain of P2 was in agreement with that of P1, besides a few exceptions in single positions and in the presence of a second cysteine residue.
Investigation of a Small‐Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles
Authors: Hatcher D. W. , Preston K. R. 
Published: June 2007

ABSTRACTA high throughput centrifugal mixer capable of using smaller amounts of flour (50 g) was evaluated for the production of oriental alkaline noodles. The unit requires a small footprint on a laboratory bench and offers variable speed mixing (300–3,500 rpm) for 5–60 sec. Three different mixing bowls, plain, pin, and paddle, were evaluated for the small‐scale production of alkaline noodles using straight‐grade flour derived from Canada Western Red Spring (CWRS) and Canada Prairie White Spring (CPSW) wheat. Under optimized mixing conditions (3,000 rpm for 30 sec), the pin and paddle bowls produced noodle dough with crumb size distribution and adhesion characteristics consistent with commercial requirements. The plain bowl produced dough with larger undesirable dough chunks and showed excessive heat buildup. Noodle sheets produced from this dough were not comparable in color characteristics to conventionally produced noodle sheets. Noodles prepared using the paddle mixer also displayed some significantly different color and texture characteristics than conventionally prepared noodles. However, raw noodle sheets or cooked noodles of either wheat class, prepared using the pin bowl mixer, displayed color values (L*, a*, and b*) at 2 and 24 hr and cooked noodle texture characteristics (bite, chewiness, resistance to compression, and recovery) comparable to a conventional laboratory‐scale Hobart type mixer. In addition to the very short mixing time and small equipment footprint for the centrifuge mixer, rapid throughput is enhanced by the ability to rapidly clean or interchange bowls and to potentially vary sample size to as little as 5 g. These attributes should be particularly useful in earlier generation breeder programs where large numbers of samples require rapid screening.
Factors Influencing Yeast Fermentation and the Effect of LMW Sugars and Yeast Fermentation on Hearth Bread Quality
Authors: Sahlström Stefan , Park Woojoon , Shelton David R. 
Published: June 2007

ABSTRACTThe purpose of this study was to investigate how wheat cultivar, growth location, type of mill, LMW sugar composition of wheat flours, mixing time, and type of mixer affected yeast fermentation. Also studied was the effect of yeast fermentation and LMW sugar composition on hearth bread quality. To achieve this, 36 different flours were produced from two different mills using six different wheat cultivars grown at three locations. Yeast fermentation in doughs, measured as gas production, was determined using realtime pressure measurements and GasSmart software. A short mixograph mixing or spatula mixing was not efficient enough to rehydrate instant dry yeast. Compressed yeast and a short mixing time were enough to reach maximum fermentation rate. Maximum pressure after 210 min of fermentation was higher for instant dry yeast than for compressed yeast. Wheat cultivar and growth location had a significant effect on LMW sugar composition. Wheat cultivar, growth location, and type of mill used significantly affected pressure curve parameters. Oligosaccharides and damaged starch were positively correlated, and ash content and flour yield were negatively correlated with pressure curve parameters. Hearth bread characteristic crumb structure was positively correlated with all pressure curve characteristics except fast fermentation rate. Increased levels of mono‐ and disaccharides in wheat flour gave hearth breads with a more round shape.
Policosanol Contents and Composition of Grain Sorghum Kernels and Dried Distillers Grains
Authors: Hwang Keum T. , Weller Curtis L. , Cuppett Susan L. , Hanna Milford A. 
Published: June 2007

ABSTRACTGrain sorghum can be a major source of policosanols, long‐chained alcohols, that have beneficial physiological activities. Sorghum dried distillers grains (DDG), a by‐product of ethanol production from grain sorghum, contain a large amount of policosanols. Content and composition of policosanols in long‐chained lipids extracted from grain sorghum kernels and DDG were determined. Long‐chained lipids were extracted using hot hexane or hot ethanol. The major components of the long‐chained lipids extracted from grain sorghum kernels, as determined using HPLC, were policosanols (37–44%), aldehydes (44–55%), and acids (4–5%). Long‐chained lipids from DDG contained 52% policosanols, 23% aldehydes, 6.4% acids, and 17% wax esters/steryl esters. Composition of policosanols in DDG matched the composition in grain sorghum kernels, as determined by gas chromatography, even though the content of policosanols in DDG was greater than the content in grain sorghum kernels. Policosonal composition ranges were 0–1% C22:0, 0–3% C24:0, 6–8% C26:0, 1% C27:0, 43–47% C28:0, 1–2% C29:0, 40–43% C30:0, and 1–4% C32:0.
Molecular Weight Distribution of β‐Glucan in Oat‐Based Foods
Authors: Åman Per , Rimsten Lena , Andersson Roger 
Published: June 2007

ABSTRACTOats, different oat fractions as well as experimental and commercial oat‐based foods, were extracted with hot water containing thermostable α‐amylase. Average molecular weight and molecular weight distributions of β‐glucan in extracts were analyzed with a calibrated high‐performance size‐exclusion chromatography system with Calcofluor detection, specific for the β‐glucan. Oats, rolled oats, oat bran, and oat bran concentrates all had high Calcofluor average molecular weights (206 × 104 to 230 × 104 g/mol) and essentially monomodal distributions. Of the oat‐containing experimental foods, extruded flakes, macaroni, and muffins all had high average molecular weights. Pasteurized apple juice, fresh pasta, and teacake, on the other hand, contained degraded β‐glucan. Calcofluor average molecular weights varied from 24 × 104 to 167 × 104 g/mol in different types of oat bran‐based breads baked with almost the same ingredients. Large particle size of the bran and short fermentation time limited the β‐glucan degradation during baking. The polymodal distributions of β‐glucan in these breads indicated that this degradation was enzymatic in nature. Commercial oat foods also showed large variation in Calcofluor average molecular weight (from 19 × 104 g/mol for pancake batter to 201 × 104 g/mol for porridge). Boiling porridge or frying pancakes did not result in any β‐glucan degradation. These large differences in molecular weight distribution for β‐glucan in different oat products are very likely to be of nutritional importance.
Physicochemical Properties of Maize Starch Obtained from Intermittent Milling and Dynamic Steeping (IMDS) Under Various Steeping Conditions
Authors: Brandemarte E. A. , Franco C. M. L. , Lopes‐Filho J. F. 
Published: June 2007

ABSTRACTPhysicochemical properties of maize starch obtained under different steeping conditions by intermittent milling and dynamic steeping process (IMDS) were studied. Brazilian dent maize (hybrid XL 606) was milled using a 2×2×3 factorial experimental design with two lactic acid levels (0.0 and 0.55%, v/v), two SO2 levels (0.05 and 0.1%, w/v), and three temperatures (52, 60, and 68°C). Properties of starch obtained by conventional wet‐milling process (36 hr at 52°C, 0.55% lactic acid, and 0.2% SO2) were used for comparison. Starch protein content and solubility increased with presence of lactic acid, while swelling power decreased. Higher SO2 concentration (0.1%) had the same effect as lactic acid on some properties. Steeping temperatures of 60 and 68°C increased solubility and most of the thermal properties but reduced swelling power, suggesting stronger starch annealing during IMDS at these temperatures. Some thermal changes on starch granules were visualized by scanning electron microscopy (SEM) at 60 and 68°C. Amylose content as well as pasting properties were affected by steeping factors and interactions. Starches from IMDS and conventional wet‐milling processes were similar in most properties, indicating that IMDS provides starch with quality similar to that from conventional milling.
Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties
Authors: Lii Cheng‐yi , Lai Vivian M.‐F. , Shen Mei‐Ching 
Published: June 2007

ABSTRACTThe increases in storage modulus (G′), retrogradation enthalpy change (ΔH) and ΔH‐related Avrami kinetic parameters of gelatinized rice starch dispersions at 25% (w/w) were investigated with respect to storage period, amylose content (AC), and molecular properties. Three high‐AC and five low‐AC rice cultivars were compared for understanding the multiple influences of AC and molecular properties involved. After refining the results of correlation analysis, the G′ of just‐cooled samples changed positively, mainly with AC and additionally with the average chain length of amylose (CLAM) and the weight ratio of extra‐long plus long chains to short chains of amylopectin (AP) (rAPchain). The developed ΔH on short‐term storage (10 days) elevated with increasing AC and CLAM and decreasing degree of polymerization of AP (DPAP), but after long‐term aging for one to three months with increasing rAPchain, especially for the low‐AC cultivars examined. Greater Avrami rate constants for retrogradation could be attributed to the combination of a lower DPAP and rAPchain or AP chain length and a greater CLAM. The polynomials using these critical factors to describe the retrogradation parameters were elucidated and could account for 85–99.6% of data deviations.
Impact of Storage of Freshly Harvested Paddy Rice on Milled White Rice Flavor
Authors: Champagne E. T. , Thompson J. F. , Bett‐Garber K. L. , Mutters R. , Miller J. A. , Tan E. 
Published: June 2007

ABSTRACTBetween harvest and the start of drying, paddy rice may be held for more than 24 hr at moisture contents ranging from 16% to >26%. Microbes found on the freshly harvested rice grow under these conditions and produce a wide variety of volatile compounds that impact the flavor/aroma of the white rice obtained after drying and milling of the paddy rice. The contents of 10 volatile microbial metabolites were compared in white rice obtained from paddy rice harvested at differing moisture contents and immediately dried (0 hr) or held for 48 hr before drying. No increases in volatile microbial metabolite levels were observed in white rice obtained from paddy rice that was stored at 17–21% moisture contents for 48 hr. In white rice from paddy rice stored at ≥24% moisture content, 3‐methyl‐butanol, 2‐methyl‐butanol, acetic acid, 2,3‐ butandiol, and ethyl hexadecanoate increased markedly with time. Also in these samples, as determined by a descriptive panel, sour/silage and alfalfa/grassy/green bean flavors significantly increased (P < 0.1) in intensity. Sour/silage, the predominant off‐flavor note in the stored samples, correlated highly (r = 0.98) with 2,3‐butandiol. Ethanol concentration measurements on the paddy rice correlated highly with sour/silage (r = 0.99) and 2,3‐butandiol (r = 0.97), and correlated well with several other volatile microbial metabolites. Carbon dioxide measurements taken on the paddy rice did not correlate as highly (r =.78) with sour/silage. Measurements of ethanol produced in paddy rice may serve as an indicator of off‐flavor/aroma development in the resultant white rice.