bluuebunny/crossref_metadata_2025_split huggingface dataset:
Formation of Homopolymers and Heteropolymers Between Wheat Flour and Several Protein Sources by Transglutaminase‐Catalyzed Cross‐Linking
Authors: Bonet A. , Blaszczak W. , Rosell C. M. 
Published: June 2007

ABSTRACTThe effect of different protein sources (soy flour, lupin flour, egg albumin, gelatin powder, protein‐rich beer yeast flour) on wheat dough functionality was tested by determining gluten index, texture properties, and thermomechanical parameters. Transglutaminase (TG) was also added to improve the dough functionality by forming cross‐links. The presence of protein sources had a significant effect on the gluten index, with the exception of lupin flour. Gelatin and the presence of TG resulted in significant single effects on the texture properties of the wheat‐protein dough. All the protein sources significantly modified the mixing characteristics of the dough or the thermal behavior. Capillary electrophoresis studies of the water‐soluble, salt‐soluble, and glutenin proteins indicated that interactions were mainly within proteins, thus homologous polymers. Scanning electron microscopy studies of the doughs made from blends of wheat and protein sources doughs supported the formation of heterologous structures in the wheat‐lupin blends. The combination of TG and lupin would be a promising method to be used on the treatment of insect‐damaged or weak flours, to increase the gluten strength.
Debranching of β‐Dextrins to Explore Branching Patterns of Amylopectins from Three Maize Genotypes
Authors: Xia Huan , Thompson Donald B. 
Published: June 2007

ABSTRACTThe amylopectin (AP) branching pattern is a fundamental feature of AP fine structure but a little‐studied one. In this work, we followed enzyme digestion over time for AP from three maize genotypes (wx, du wx, and AP of ae VII). The objective was to describe differences in the progress of β‐amylolysis and in subsequent debranching of β‐limit dextrins (β‐LD). During the progress of β‐amylolysis, changes in the distribution of short residual chains show that the enzyme favors hydrolysis farthest from branch points. On treating β‐LD with isoamylase (IA) alone, debranching was incomplete. Using IA and pullulanase (PUL) sequentially, a similar increase in the DP 5–7 region and the peak at DP 6 were observed for all samples, indicating a common element in the branching pattern. This similarity suggests that, despite differences in the proportion of short to long B chains, the most closely associated branch points may be arranged in a similar way for these AP. We suggest that the increase in DP 6 after PUL digestion would result from debranching of linear DP 6 residual B chains that originally had two branch points, consistent with interior segment length (ISL) of 1 or 2.
Influence of Flour Chlorination and Ingredient Formulation on the Quality Attributes of Pancakes
Authors: Finnie S. M. , Bettge A. D. , Morris C. F. 
Published: June 2007

ABSTRACTSoft wheat flour is commonly chlorinated in North America for the production of cakes and pancakes. The oxidative properties of chlorine gas cause chemical modifications to flour components that enhance processing and end‐use functionality of the intended food products. The objectives of this study were 1) to compare how untreated and chlorine‐treated commercial soft wheat flour perform in a standard pancake formulation and 2) to compare how the individual ingredients in a standard pancake formulation influence quality attributes of pancakes made with untreated as well as chlorine‐treated commercial soft wheat flour. Two portions of the same soft wheat flour, one chlorinated and the other un‐chlorinated, were used to study the effects of flour chlorination on batter viscosity, geometry, and texture quality attributes of pancakes. Commercial pancake formula ingredients were evaluated at different concentrations for their individual influence on quality attributes of pancakes. Differences in means (ANOVA) were used to evaluate the influence of the sources of pancake quality variation. The results indicate that flour chlorination had a significant influence on pancake batter viscosity, geometry, and texture, with chlorinated flour producing a more viscous batter, a larger and thicker pancake that was softer, more cohesive and resilient. The evaluation of a wide range of formula ingredient concentrations indicated that none could wholly substitute for chlorination. Individual ingredients did dramatically influence pancake batter viscosity, geometry, and texture, especially soy flour, dextrose, and leavening agents. However, sucrose and shortening had nonsignificant influences on the end‐use quality of both chlorinated and unchlorinated pancakes.
Physical and Sensory Characteristics of Extruded Products Made from Two Oat Lines with Different β‐Glucan Concentrations
Authors: Yao Ni , Jannink Jean‐Luc , Alavi Sajid , White Pamela J. 
Published: June 2007

ABSTRACTThe impact of extrusion on physical and sensory properties and on the in vitro bile acid (BA) binding was examined for N979 and Jim oat (Avena sativa) lines with 8.1 and 4.8% β‐glucan, respectively. Based on hardness and edibility of products made from Jim oats, moisture concentrations of 16–25% and temperatures of 165–180°C were selected for N979 extrusion. Jim‐based cereal had a significantly greater (P < 0.05) expansion ratio than did N979‐based cereal at most moistures. N979 cereal was browner, but not harder, than Jim cereal. Extruded products from N979 and Jim oats had 5.29–5.99% and 3.38–3.94% β‐glucan, respectively. Changing extrusion temperature or moisture content did not affect β‐glucan concentration in the products. N979 cereal made at 165°C and 16% moisture had greater BA binding than at other conditions, and had crunchiness comparable to cereals made at other conditions. BA binding of Cheerios brand breakfast cereal was close to that of N979 cereal made at 180°C and 18% moisture, but lower than cereals made at other conditions. Cereals made from Jim and N979 oats were browner, harder, coarser, and crunchier than Cheerios breakfast cereal. Proper processing and preparation techniques should be considered when producing extruded products from high β‐glucan oats.
Effects of Ground Corn Particle Size on Ethanol Yield and Thin Stillage Soluble Solids
Authors: Naidu Kalpana , Singh Vijay , Johnston David B. , Rausch Kent D. , Tumbleson M. E. 
Published: June 2007

ABSTRACTThe effects of ground corn particle size on ethanol yield and soluble solids in thin stillage was evaluated using a 2‐L laboratory dry‐grind procedure. The procedure was optimized for grinding, liquefaction, sacchari‐fication, and fermentation parameters. The optimized procedure was reproducible with a coefficient of variation of 3.6% in ethanol yield. Five particle size distributions of ground corn were obtained using a cross‐beater mill equipped with five screens (0.5, 2, 3, 4, and 5 mm). Particle size had an effect on ethanol yield and on soluble solids concentration in thin stillage. The highest ethanol yield of 12.6 mL/100 mL of beer was achieved using a 0.5‐mm screen in the cross‐beater mill. Treatment using the 0.5‐mm mill screen resulted in soluble solids concentration of 25.1 g/L and was higher than soluble solids concentrations obtained with other screens. No differences in soluble solid concentrations were observed in samples of thin stillage obtained from 2, 3, 4, and 5‐mm screens which had a mean yield of 16.2 g/L. By optimizing particle size for maximum ethanol yield and minimum solids in thin stillage, dry‐grind corn plants could realize reduced capital and operating costs.
Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour
Authors: Liu Q. , Gu Z. , Donner E. , Tetlow I. , Emes M. 
Published: June 2007

ABSTRACTIn this study, the functional properties of A‐ and B‐type wheat starch granules from two commercial wheat flours were investigated for digestibility in vitro, chemical composition (e.g., amylose, protein, and ash content), gelatinization, retrogradation, and pasting properties. The branch chain length and chain length distribution of these A‐ and B‐type wheat starch granules were also determined using high‐performance anion exchange chromatography (HPAEC). Wheat starches with different granular sizes not only had different degrees of enzymatic hydrolysis and thermal and pasting properties, but also different molecular characteristics. Different amylose content, protein content, and branch chain length of amylopectin in A‐ and B‐type wheat starch granules could also be the major factors besides granular size for different digestibility and other functional properties of starch. The data indicate that different wheat cultivars with different proportion of A‐ and B‐type granular starch could result in different digestibility in wheat products.
Influences of Baking and Thawing Conditions on Quality of Par‐Baked French Bread
Authors: Park Chul Soo , Baik Byung‐Kee 
Published: June 2007

ABSTRACTWe examined the effects of baking time and temperature for the preparation of par‐baked French bread, and of thawing and second baking conditions on the characteristics of bread prepared from par‐baked bread. Par‐baked French bread with loaf volume and crumb structure comparable to fully baked bread (control) was obtained with ≥6 min baking at 218°C, which increased the crumb temperature to 97°C. Freezing, thawing, and second baking of par‐baked bread decreased loaf volume by ≥100 mL. The second baking time of par‐baked bread, which was adjusted to have the bread crumb subjected to 97°C for 14 min based on the crumb temperature profile, produced a darker crust of bread compared with the control. The par‐baked bread with 6 min of initial baking at 218°C and frozen at ‐30°C required 12 min of second baking after thawing for 180 min to ≈20°C to produce crust color, crumb moisture, and firmness comparable to that of the control. When thawing time of par‐baked bread was shortened from 180 to 0 min, the second baking time required to yield crust color similar to the control increased from 12 to 16 min. The crumb moisture content was higher in bread baked for 16 min without thawing par‐baked bread than those baked after thawing for 45 or 180 min. Lowering the initial baking temperature of par‐baked bread from 246 to 163°C with the adjustment of baking time from 4 to 12 min decreased crumb firmness of the re‐baked (218°C, 16 min) bread from 2.5 to 1.5 N at 2 hr after baking and from 9.8–10.3 to 6.2–6.3 N at 48 hr.
Correlation Between NIR Spectra and RVA Parameters During Germination of Maize
Authors: Juhász Réka , Gergely Szilveszter , Szabóki Árpád , Salgó András 
Published: June 2007

ABSTRACTThe physical, chemical, and morphological changes of maize seeds during germination were investigated using near‐infrared spectroscopy (NIR) and a method based on the Rapid Visco Analyser (RVA). Near‐infrared spectra provide information about both chemical and physical changes that occur in maize seed. The RVA curves make it possible to follow the process of germination. Four RVA parameters (peak viscosity, final viscosity, trough, and setback) were linearly correlated with germination time (R = 0.64–0.96), while the first derivatives of RVA curves contain specific information about starch structure. Water‐soluble protein (WSP) content of germinated maize seeds was measured using a flow injection analyser; this technique proved to be suitable for monitoring germination by following the mobilization of proteins. WSP and RVA parameters were highly correlated (R2 = 0.82–0.95) with predicted values calculated from NIR spectra of dry samples. Strong intercorrelations existed between NIR spectra and viscosity data from the beginning of the swelling and gelatinization process. The NIR and RVA methods and WSP measurements are sensitive tools for investigating the physiological status of maize seeds during germination. Detecting early phase of germination and predicting functional properties rapidly and nondestructively may enhance the importance of NIR spectroscopic methods in agricultural quality control.
Extraction of Antioxidants from Wheat Bran Using Conventional Solvent and Microwave‐Assisted Methods
Authors: Oufnac David S. , Xu Zhimin , Sun Ting , Sabliov Cristina , Prinyawiwatkul Witoon , Godber J. Samuel 
Published: June 2007

ABSTRACTTotal phenolic and tocopherol contents and free radical scavenging capability of wheat bran extracted using conventional and microwave‐assisted solvent extraction methods were studied. Three different solvents (methanol, acetone, and hexane) were used in the conventional solvent extraction. Methanol was the most effective solvent, producing higher extraction yield (4.86%), total phenolic compound content (241.3 μg of catechin equivalent/g of wheat bran), and free radical scavenging capability (0.042 μmol of trolox equivalent/g of wheat bran) than either acetone or hexane. However, there was no significant difference in the total tocopherol contents (13.6–14.8 μg/g of wheat bran) among the three different solvent extraction methods. Microwave‐assisted solvent extraction using methanol significantly increased the total phenolic compound content to 467.5 and 489.5 μg of catechin equivalent; total tocopherol content to 18.7 and 19.5 μg; and free radical scavenging capability to 0.064 and 0.072 μmol of trolox equivalent/g of wheat bran at extraction temperatures of 100 and 120°C, respectively. However, extraction yields of conventional methanol solvent and microwave‐assisted methanol extractions at different temperatures were not significantly different.
Polyphenolics and Antioxidant Capacity of White and Blue Corns Processed into Tortillas and Chips
Authors: Pozo‐Insfran David Del , Serna Saldivar Sergio O. , Brenes Carmen H. , Talcott Stephen T. 
Published: June 2007

ABSTRACTWhite and blue corns of Mexican and American origins were lime‐cooked to obtain nixtamals with optimal moisture (48–50%) for tortillas and chips. Blue kernels had less bulk density, softer endosperm and, consequently, required less cooking time than the white kernels. The optimum cooking regime for the white kernels was 100°C for 20 min, while the optimum for both pigmented genotypes was 90°C for 0 min (until the lime‐cooking solution reached 90°C). Doughs, tortillas, and chips were characterized by total soluble phenolics (TSP), anthocyanins (ACN), and antioxidant capacity (AOX). A dough acidification procedure using fumaric acid (pH 5.2) was assessed as a means to improve TSP, ACN, and AOX retention. The Mexican blue corn had higher AOX (16%) than the American blue genotype, although the latter had a threefold higher TSP content (12.1 g/kg, dwb). Mexican and American blue corns had higher AOX capacity (29.6 and 25.6 μM trolox equivalents [TE]/g dwb), respectively, than the white corn (17.4 μM TE/g). White corns did not have detectable amounts of ACN, while blue Mexican and American kernels contained 342 and 261 mg/kg. Lime cooking had the greatest negative impact on the stability of TSP, ACN, and AOX. However, the acidification reduced ACN, TSP, and AOX losses by 8–23, 3–14, and 4–15%, respectively. Similar ACN losses were observed for both types of blue kernels when processed into nixtamal/dough (47%); however, ACN losses in tortillas and chips manufactured from the American blue genotype were higher (63 and 81%, respectively) than those of Mexican blue corn products (54 and 75%). ACN losses were highly correlated to TSP (r = 0.91) and AOX capacity losses (r = 0.94).
A Gas Chromatography Procedure for Determining Milled Rice Surface Lipid Content
Authors: Bergman C. J. , Goffman F. D. 
Published: June 2007

ABSTRACTRice (Oryza sativa, L.) degree of milling (DM) is a quantification of the amount of bran that has been removed from kernels during the milling process. Historically it has been determined using a time‐consuming continuous solvent extraction (CSE) procedure to measure the surface lipid content. The objective of this research was to develop a gas chromatography (GC) method for rice surface lipids. The GC procedure was highly correlated with several other methods for DM including a commonly used CSE procedure and it demonstrated repeatability within acceptable analytical limits. Other aspects in support of the utility of this procedure are that it requires a relatively small amount of sample, organic solvent, and technician time. Consequently, this GC method for rice surface lipids measurement is suitable for use in determining rice DM in cultivar development programs and studies that require the analysis of a large number of samples.
Effect of Solvent and Temperature on Secondary and Tertiary Structure of Zein by Circular Dichroism
Authors: Selling Gordon W. , Hamaker Sharon A. H. , Sessa David J. 
Published: June 2007

ABSTRACTCircular dichroism studies were performed on zein to determine how the secondary and tertiary structure changes with different solvents, temperatures, or pH. Alcoholic solvent type and common denaturants such as SDS and low amounts of urea had little effect on the secondary structure of zein. Utilization of dimethylformamide or acetic acid as solvent gave changes in tertiary structure. Solutions of zein in 8M urea produced solutions with large changes in tertiary structure. The dissolution of zein in 50 mM sodium hydroxide produces a zein with large changes in secondary and tertiary structure and little loss in primary structure. Increasing the temperature of zein to 70°C in 80% ethanol‐water gave reversible changes in the primary structure (20% reduction in absolute magnitude of [θ]λ at 208 and 222 nm) and tertiary structure (40% reduction in absolute magnitude of [θ]λ at 268 nm).
Distribution of Protein Composition in Bread Wheat Flour Mill Streams and Relationship to Breadmaking Quality
Authors: Wang Y. G. , Khan K. , Hareland G. , Nygard G. 
Published: June 2007

ABSTRACTWheat protein quantity and composition are important parameters for wheat baking quality. The objective of this study was to use fractionation techniques to separate the proteins of flour mill streams into various protein fractions, to examine the distribution of these protein fractions, and to establish a relationship between protein composition and breadmaking quality. Nine break streams, nine reduction streams, and three patent flours obtained from three samples of Nekota (a hard red winter wheat) were used in this study. A solution of 0.3M NaI + 7.5% 1‐propanol was used to separate flour protein into monomeric and polymeric proteins. The protein fractions, including gliadin, albumin+globulin, HMW‐GS, and LMW‐GS, were precipitated with 0.1M NH4Ac‐MeOH or acetone. The fractions were statistically analyzed for their distribution in the mill streams. The quantities of total flour protein and protein fractions in flour were significantly different among mill streams. The ratio of polymeric to monomeric proteins in break streams was significantly greater than in the reduction streams. The relationship between protein composition and breadmaking quality showed that the quantities of total flour protein, albumin+ globulin, HMW‐GS, and LMW‐GS in flour were significantly and positively correlated with loaf volume. The ratio of HMW‐GS to LMW‐GS had little association with loaf volume. The gliadin content in total flour protein was negatively and significantly correlated with loaf volume. These results indicated that the quantity and composition of protein among the mill streams was different, and this resulted in differences in breadmaking quality.
Release of Bound Lipids in Cereal Starches Upon Hydrolysis by Glucoamylase
Authors: Kitahara Kanefumi , Tanaka Takako , Suganuma Toshihiko , Nagahama Tomonori 
Published: June 2007

ABSTRACTThe raw starch granules from corn, rice, and wheat were hydrolyzed by practically pure glucoamylase (Rhizopus niveus). The bound lipids remaining in the residual starches were investigated, of which the major components of the lipids, free fatty acids (FFA) in corn starch, FFA and phospholipids (PL) in rice starch, and PL in wheat starch were determined. In each case, the bound FFA and PL were decreased to some extent during the initial stage of hydrolysis. During the later stages, the FFA continued to gradually decrease, while the level of PL stabilized. It was interesting that some of the bound lipids were released from the granules upon glucoamylase hydrolysis, differing from the model amylose‐lipid complexes. Furthermore, the structures of the residual starches were investigated. The blue value and λmax of the starches were increased by partial hydrolysis of the starch granules using practically pure glucoamylase. Two gel‐permeation chromatography analyses revealed that the relative amount of amylose fraction was increased by glucoamylase hydrolysis, and also that the increments were reduced by the defatting of bound lipids. The results suggest that the increase in amylose fraction is attributable to the existence of bound lipids in the granules.
Content and Composition of Nonstarchy Polysaccharides in Endosperms of Sorghum Varying in Hardness During Four Developmental Stages
Authors: Kavitha R. , Chandrashekar A. 
Published: June 2007

ABSTRACTEstimates of nonstarchy polysaccharide (NSP) contents and compositions are reported for flours from three sorghum cultivars varying in hardness at four developmental stages. Samples were collected at 21, 28, 35, and 42 days after anthesis (DAA),. The total NSP content in flour appeared to increase slightly from 21 to 35 DAA and then level off or decrease slightly for all three cultivars. Gas liquid chromatography analysis of the water‐insoluble NSP fraction revealed that the pentose content decreased and hexose content increased as the grain matured. The soft and intermediate cultivars contained higher contents of NSP than did the hard cultivar at all the four stages of development studied. Also, the pentose content was higher than the hexose content in the water‐insoluble NSP fraction of soft sorghum endosperm when compared to the hard sorghum endosperm.
Physicochemical Characterization of Barley Carbohydrates Resistant to Digestion in a Human Ileostomate
Authors: Botham R. L. , Cairns P. , Faulks R. M. , Livesey G. , Morris V. J. , Noel T. R. , Ring S. G. 
Published: June 2007

ABSTRACTPhysicochemical techniques, monosaccharide, and linkage analysis, have been used to investigate the digestibility of different forms of cooked barley starch in an ileostomist model. An ileostomate volunteer consumed a flapjack‐type biscuit containing either barley flake, flour, or starch. Both starch and mucin were identified in the effluent and were found to make a significant contribution to the potentially fermentable substrate available to the large intestine. Chemical analysis of the effluents showed that the content of resistant starch in the effluent varied with presence and form of nonstarch polysaccharide and after consumption of barley flake and flour was 10.1 and 5.9% of the starch ingested, respectively. Wide‐angle X‐ray diffraction showed the excreted starch to be A‐type only, indicating that the starch consumed in all three flapjack types was ungelatinized. These data demonstrate the potential of physicochemical techniques in the analysis of physiological samples.