bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bran Size Distribution at Milling and Mechanical and Biochemical Characterization of Common Wheat Grain Outer Layers: A Relationship Assessment
Authors: Greffeuille V. , Abecassis J. , Lapierre C. , Lullien‐Pellerin V. 
Published: June 2007

ABSTRACTMechanical properties of wheat grain outer layers from common wheat (Triticum aestivum L.) cultivars known to display distinct milling behavior were analyzed using uniaxial tension tests. Tensile modulus and strain to rupture of the tissues distinguished between the wheat cultivars. Values of strain to rupture were related to coarse bran size generated by grain milling, a characteristic that distinguishes the two hardness classes. As content of an aleurone marker in total or first break flour was also related to coarse bran size, extensibility of wheat grain outer layers' could be a key parameter to explain the observed tissue mechanical behavior and thus distribution of the aleurone layer content in flours. As tissue mechanical properties are generally linked to the cell wall biochemical composition and structure, analysis of the main wheat outer layers' cell wall compounds was undertaken to establish relationships with the differences observed in mechanical properties. No clear correlation could be found with one of the wheat outer layers' component but involvement of the outer layers' cell wall structure in the tissues behavior at milling was confirmed.
Physicochemical Properties of Rice Endosperm Proteins Extracted by Chemical and Enzymatic Methods
Authors: Paraman Ilankovan , Hettiarachchy N. S. , Schaefer Christian , Beck Markus I. 
Published: June 2007

ABSTRACTRice proteins are nutritional, hypoallergenic, and healthy for human consumption. Efficient extraction with approved food‐grade enzymes and chemicals are essential for commercial production and application of rice protein as a functional ingredient. Rice endosperm proteins were isolated by alkali, salt, and enzymatic methods and evaluated for extractability and physicochemical properties. Alkali (RPA) and salt (RPS) methods extracted 86.9 and 87.3% of proteins with 65.9 and 58.9% yield, respectively. The enzymatic methods with Termamyl (RPET) and amylase S (RPEA) extracted 85.8 and 81.0% proteins with 85.2 and 86.2% yield, respectively. Enthalpy values of RPA (1.79 J/g), RPS (1.22 J/g), RPET (nondetectable), and RPEA (0.17 J/g), determined by differential scanning calorimetry, demonstrated that the varying level of denaturation of proteins depends on the method of extraction. Surface hydrophobicity data supported this observation. Alkali‐ and salt‐extracted proteins had higher solubility and emulsifying properties than those of enzyme‐extracted proteins. Comparatively, more favorable protein composition, lower surface hydrophobicity, higher solubility, and a lower degree of thermal denaturation of alkali‐ and salt‐extracted proteins contributed to higher emulsifying and foaming properties than those of enzyme‐extracted proteins; therefore, alkali‐ and salt‐extracted proteins can have enhanced functional use and a potential starting material for preparing tailored rice protein isolates.
Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures
Authors: Gunaratne Anil , Corke Harold 
Published: June 2007

ABSTRACTPhysicochemical properties of mixtures of native potato and native amaranth (Amaranthus cruentus), heat‐moisture treated (HMT) potato and heat‐moisture treated amaranth, cross‐linked potato and cross‐linked amaranth, native potato and heat‐moisture treated amaranth, and heat‐moisture treated potato, and native amaranth were tested at different ratios. Two peaks were noticed in the pasting curves when large differences of swelling factor and amylose leaching existed between individual components in the mixture. It seems that amylose leaching from one starch in a mixture may affect the swelling and much of the granular break down of the other. The mixtures showed stabilities in hot pastes that were higher than the less stable components in a mixture. Some mixtures such as HMT potato and native amaranth showed very specific nonadditive pasting behavior. Mixing 10% of native amaranth to HMT potato starch caused a large reduction of peak viscosity and cold paste viscosity, resulting in a very soft gel. In the differential scanning calorimeter, each component of a mixture gelatinized independently, showing two peaks corresponding to the individual components. When transition temperatures of both components were similar in DSC, the result was a single endotherm. Dramatic changes of pasting and subsequent gel properties resulted when thermal transition of the two components occurred in the same temperature range. Retrogradation enthalpies as measured by DSC were between the two individual components in all tested mixtures.
Oat Tocols: Saponification vs. Direct Extraction and Analysis in High‐Oil Genotypes
Authors: Peterson David M. , Jensen Camille M. , Hoffman David L. , Mannerstedt‐Fogelfors Birgitta 
Published: June 2007

ABSTRACTTocols are natural antioxidants that occur in grains that may benefit human and animal health. Therefore, it is important to accurately measure their concentrations in foods and feeds and to determine how genetics and growing environment can influence their levels. The first objective was to evaluate saponification versus direct extraction for the analysis of tocols in oat (Avena sativa L.). The second was to determine the effects of growing environment, hulled versus hulless phenotype, and genetic background on tocol concentration, and to see whether tocol and lipid concentrations were associated. For the first objective, oat grain samples from two locations were either extracted by saponification or directly with methanol, and extracts were analyzed by HPLC. The saponification method increased yield by ≈25% and was less time‐consuming, so it was adopted for the second objective. For the second objective, oat genotypes were developed by crossing high‐oil parents from Iowa State University with hulled and hulless cultivars adapted to arid Western environments. These were grown at Aberdeen and Tetonia, ID, and the tocols and lipid concentrations were analyzed at Madison, WI. There were significant effects of growing environment, genotype, and the presence or absence of hulls on tocol concentrations. Tocol and lipid concentrations were not correlated. Progeny of crosses involving the genotype IA91098‐2 had tocol concentrations that exceeded both parents.
Correcting Head Rice Yield for Surface Lipid Content (Degree of Milling) Variation
Authors: Cooper N. T. W. , Siebenmorgen T. J. 
Published: June 2007

ABSTRACTHead rice yield (HRY) is the primary parameter used to quantify rice milling quality. However, HRY is affected by the degree of milling (DOM) and thus HRY may not be comparable between different lots if the DOM is different. The objective of this study was to develop a method by which HRY values can be adjusted for varying DOM values when measured by surface lipid content (SLC). Seventeen rough rice lots including long‐grain and medium‐grain cultivars and hybrids were harvested from two 2003 and five 2004 locations. Duplicate subsamples of each lot were milled in a McGill No. 2 laboratory mill for 10, 15, 20, or 40 sec after zero, one, two, three, and six months of storage. HRY and SLC were measured. The average HRY versus SLC slope across all milling duration data sets was 9.4. As such, it is suggested that, when milling with a McGill No. 2 laboratory mill, the HRY of a rice lot can be adjusted by a factor of 9.4 percentage points for every percentage point difference between the rice lot SLC and a specified SLC.
Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long‐Grain Rice
Authors: Saleh Mohammed I. , Meullenet Jean‐Francois 
Published: June 2007

ABSTRACTThe effects of the degree of milling (based on surface lipids content [SLC]) on cooked rice physicochemical properties were investigated. Head rice yield (HRY), protein, and SLC decreased with increasing milling, while the percent of bran removed and whiteness increased. Results showed that SLC significantly (P < 0.05) affected milled as well as cooked rice properties across cultivar, moisture content (MC) at harvest, and location (Stuttgart, AR, and Essex, MO). Cooked rice firmness ranged from 90.12 to 111.26 N after milling to various degrees (SLC). The decrease in cooked rice firmness with increasing milling was attributed to the lowering of total proteins and SLC. Cooked rice water uptake increased with increasing degree of milling. Water uptake by the kernel during cooking dictated the cooked rice firmness. The increase in cooked rice stickiness with increasing degree of milling was attributed to an increase in starch leaching during cooking because of the greater starch granule swelling associated with a greater water uptake.
Gelatinization and Retrogradation Traits of Starches from Argentinian Maize Inbred Lines: Patterns of Correlation Among Traits
Authors: Eyhérabide G. , Borrás F. , Robutti J. , Presello D. , White P. 
Published: June 2007

ABSTRACTEfforts are being made to identify sources of starches with unique end‐use properties, such as thermal properties, within a wide array of maize germplasm. Because redundancy may exist when evaluating these traits, it would be useful to know the pattern of correlation among traits involved to focus the expensive stage of evaluation of germplasm on traits that do not provide redundant information. The objectives of this study were to analyze the pattern of correlations between starch gelatinization and retrogradation‐associated traits in a group of 12 Argentine maize inbred lines and to develop predictive models among traits when possible. Traits measured by differential scanning calorimetry included gelatinization and retrogradation properties. Pearson correlation coefficients among starch thermal properties were determined from univariate analyses, and canonical correlations were determined from multivariate analyses. Canonical correlation analyses were more sensitive in detecting associations between starch gelatinization and retrogradation parameters than univariate analyses. Multiple regression equations to estimate the change in enthalpy of starch gelatinization and retrogradation traits, especially for change in enthalpy and percentage of retrogradation, were obtained and validated with an independent data set.
Near‐Infrared Spectroscopy for Estimation of Ergosterol Content in Barley: A Comparison Between Reflectance and Transmittance Techniques
Authors: Börjesson T. , Stenberg B. , Schnürer J. 
Published: June 2007

ABSTRACTThe fungal‐specific lipid ergosterol correlates with fungal biomass and often also with the degree of mycotoxin contamination of cereals. We compared the ability of a near‐infrared reflectance (NIR) instrument with a broad wavelength range (400–2500 nm) and a near‐infrared transmittance (NIT) instrument with a narrower wavelength range (850–1050 nm) to predict the ergosterol content of naturally infected barley samples. The two instruments were equally good at predicting ergosterol content in Swedish samples (r2 = 0.81 and 0.83 for NIT and NIR, respectively). The NIT instrument was then used for samples from three countries (Sweden, Ireland, UK). This model had about the same root mean‐squared error (≈5 mg of ergosterol/kg, db, of grain) as the dataset with only Swedish samples, although the r2 value was lower (0.58). The investigation has shown that it is possible to predict ergosterol content in whole barley samples using NIR or NIT instrumentation, and acceptable models can be obtained using different barley cultivars and samples from different countries and harvest years. This should make it possible to routinely predict the fungal biomass at grain terminals.
Study of Wheat‐Flour‐Based Agropolymers: Influence of Plasticizers on Structure and Aging Behavior
Authors: Saiah R. , Sreekumar P. A. , Leblanc N. , Castandet M. , Saiter J.‐M. 
Published: June 2007

ABSTRACTWheat‐flour‐based agropolymers are prepared using an extrusion method. The morphology of the native and extruded wheat flours are analyzed by scanning electron micrography (SEM). During plasticization using water (9%, w/w) and glycerol (12.8%, w/w), a change in morphology of native wheat flour occurs. The structure of these materials was investigated by X‐ray diffraction (XRD) with special reference to the amount of plasticizers used, such as water and glycerol molecules. The introduction of these plasticizers decreases the crystallinity rate and also increases the average distance between chains in the remaining vitreous phase of the extruded wheat flour. Replacing water molecules with glycerol reduces the crystalline phase and diminishes the average size of crystalline structures. The plasticization effects were confirmed by mechanical investigations. Indeed, increasing the amount of glycerol from 12.8 to 20% decreases the stress at failure and the tensile modulus, while the strain at failure increases. Finally, aging studies show that the percentage of crystallinity increases with time.
Study of Structural and Thermal Changes in Endosperm of Quality Protein Maize During Traditional Nixtamalization Process
Authors: Rojas‐Molina Isela , Gutierrez‐Cortez Elsa , Palacios‐Fonseca Alin , Baños Leticia , Pons‐Hernandez J. L. , Guzmán‐Maldonado S. H. , Pineda‐Gomez P. , Rodríguez M. E. 
Published: June 2007

ABSTRACTThis work presents the study of the structural changes of the endosperm of Quality Protein Maize (QPM H‐368C), modified by alkaline cooking at two different temperatures (72 and 92°C) and steeping time of 0–7 hr. Structural changes in the outermost 10% layers, the subsequent 10%, and the remaining 80% of the endosperm as a function of the steeping time were studied using scanning electron microscopy (SEM), X‐ray diffraction, and differential scanning calorimetry (DSC) techniques. SEM images revealed that soft and hard endosperm have different shapes and packing factors. The X‐ray diffraction patterns of the hard and soft endosperm from raw corn suggest that the hard endosperm consists mainly of amylopectin and has a bigger relative crystallinity quality than the soft endosperm. Samples cooked at 72 and 92°C with and without the (Ca(OH)2 and steeped for 0, 3, and 7 hr, showed structural changes, X‐ray diffraction patterns from the outermost 10% layers and subsequent 10% of the endosperm were completely amorphous. This fact is related to the total or partial gelatinization of the starch. The crystallinity in the internal layers of endosperm (remaining 80%) did not have significant changes after the treatments and exhibited the characteristic patterns of crystalline amylose and amylopectin. DSC measurements in the outermost layers of the endosperm did not exhibit the characteristic endothermic peak of starch (from 64 to 81°C) compared with the raw sample, while the endotherm peak for 80% of the endosperm internal layers appears in all cases (72 and 92°C). According to these results, a new definition of the nixtamalization process can be developed as follows. During the nixtamalization process there is a total gelatinization of the starch granules from the most external layers, and a partial gelatinization of the innermost internal layers of the endosperm.
Genotypic and Environmental Variation for Flour Swelling Volume in Wheat
Authors: Morris C. F. , Shackley B. J. , King G. E. , Kidwell K. K. 
Published: June 2007

ABSTRACTThe gelatinization and swelling of wheat (Triticum aestivum L.) starch has an important effect on the quality of end‐products, especially white salted noodles. This study was conducted to determine the genotypic and environmental variation for flour swelling volume (FSV) in wheat. FSV was measured for various spring and winter wheat cultivars grown in up to 31 unique environments and up to four crop years. Data were analyzed by organizing the data into eight balanced data sets. FSV ranged from ≈19 to 30 mL/g. Analysis of variance (ANOVA) indicated that cultivar was consistently a highly significant source of variation. Environments as unique combinations of locations and crop years were variably significant, as were locations, whereas crop years were always a significant source of variation. Only rarely were ANOVA interaction terms significant. Model R2 ranged from 0.87 to 0.98 for the eight data sets. Components of variation calculated from ANOVA model and total sums of squares indicated that cultivar accounted for 36.1–93.3% of the total variation. Environments, locations, and years accounted for 1.7–61.7% of the total variation. The relative variation assignable to the interaction of cultivars, environments, locations, or years never exceeded 10%. Penawawa was the highest FSV cultivar and was significantly higher than all other cultivars examined. In conclusion, FSV is highly and primarily influenced by cultivar and secondly by environment, crop year more so than location within a crop year. The small interaction of cultivar with environment suggests that FSV is highly heritable and that cultivar development programs can easily identify and track desirable FSV types. Incremental steps in FSV level were observed among the various cultivars and therefore optimum levels of FSV occurring throughout the range encountered should be attainable in new, improved cultivars.
Correlations Between the Fine Structure, Physicochemical Properties, and Retrogradation of Amylopectins from Taiwan Rice Varieties
Authors: Lu Shin , Chen Ling‐Ni , Lii Cheng‐Yi 
Published: June 2007

ABSTRACTFourteen varieties of rice from Taiwan, including five Indica, five Japonica, and four waxy cultivars, were used in this study for the examination of fine structure and physicochemical properties of amylopectin. The results indicated that the amylopectin of Indica rice had lower molecular weight, lower average degree of polymerization (DP), and lower average chain number when compared to Japonica and waxy varieties. The shortest average DP was 6 glucose units for all 14 rice varieties. The average chain lengths (CL) of amylopectin were 18–22, 15–18, and 17–20 for Indica, Japonica, and waxy rice, respectively. Indica varieties with high amylose content had amylopectin that comprised a few extra long chains (DP >100). The CL distribution profiles of amylopectins for these 14 varieties could be divided into two factions: CL 10–15 and CL 40–44. Amylopectin of the Indica rice had a relatively high blue value and λmax, implying that a high proportion existed as long branches. The amylopectin of three Indica varieties with lower DP exhibited higher intrinsic viscosity, which might be attributed to the more elongated rod conformation of the few extra long chain amylopectins. The proportion of short chains with DP 6–9 glucose units seemed to influence the rate of the retrogradation of amylopectins.
Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in Wheat
Authors: Zeng Ming , Morris Craig F. , Batey Ian L. , Wrigley Colin W. 
Published: June 2007

ABSTRACTThe starch of wheat (Triticum aestivum L.) flour affects food product quality due to the temperature‐dependent interactions of starch with water during gelatinization, pasting, and gelation. The objective of this study was to determine the fundamental basis of variation in gelatinization, pasting, and gelation of prime starch derived from seven different wheat cultivars: Kanto 107, which is a partial waxy mutant line, and six near‐isogenic lines (NILs) differing in hardness. Complete pasting curves with extended 16‐min hold at 93°C were obtained using the Rapid Visco Analyser (RVA). Apparent amylose content ranged from 17.5 to 23.5%; total amylose content ranged from 22.8 to 28.2%. Starches exhibited significant variation in onset of gelatinization. However, none of the parameters measured consistently correlated with onset or other RVA curve parameters that preceded peak paste viscosity. Peak paste viscosity varied from 190 to 323 RVA units (RVU). Higher peak, greater breakdown, lower final viscosity, negative setback, and less total setback were associated with lower apparent and total amylose contents. Each 1% reduction in apparent or total amylose content corresponded to an increase in peak viscosity of about 22 and 25 RVU, respectively, at 12% starch concentration. Of the seven U.S. cultivars, the lower amylose cultivars Penawawa and Klasic were missing the granule‐bound starch synthase (GBSS; ADPglucose starch glycosyl transferase, EC 2.4.4.21) protein associated with the Waxy gene locus on chromosome 4A (Wx‐B1 locus). Kanto 107 was confirmed as missing both the 7A and 4A waxy proteins (Wx‐A1 and Wx‐B1 loci). The hardness NIL also were shown to be null at the 4A locus. Apparent and total amylose contents of prime starch generally corresponded well to the number of GBSS proteins; although the hardness NIL tended to have somewhat higher amylose contents than did the other GBSS 4A nulls. We concluded that reduced quantity of starch amylose due to decreased GBSS profoundly affects starch gelatinization, pasting, and gelation properties.
Amylose‐Lipid Complex Formation in Acetylated Pea Starch‐Lipid Systems
Authors: Liu Hua , Arntfield Susan D. , Holley Richard A. , Aime David B. 
Published: June 2007

ABSTRACTStarch‐lipid interactions involving native and acetylated pea starch were studied by differential scanning calorimetry (DSC) and measurements of iodine affinity. Lipids including lauric acid, monopalmitin, and butterfat were added to aqueous starch dispersions after the starch was gelatinized at 85°C. DSC thermal curves of gelatinized modified pea starch systems containing fatty acid or monoglyceride did not show DSC transitions indicative of amylose complexes with external lipids, whereas a DSC endotherm of amylose‐lipid complexes was observed for the corresponding native starch‐lipid systems. However, iodine binding studies revealed that acetylated pea starch amylose complexed with added fatty acid or monoglyceride in the modified pea starch‐lipid composites. The failure of DSC detection of the complexes in these systems was attributed to the absence of crystalline structures of acetylated pea starch amylose complexes. Furthermore, acetylation of starch decreased the complexing ability of the pea starch amylose as revealed by a reduction in iodine affinity. Both DSC and iodine affinity studies showed that neither native nor modified pea starch interacted to a significant extent with butterfat that consisted mainly of triglycerides.