bluuebunny/crossref_metadata_2025_split huggingface dataset:
Properties of Starches from Near‐Isogenic Wheat Lines with Different Wx Protein Deficiencies
Authors: Mangalika Wickramasinghe Hetti Arachichige , Miura Hideho , Yamauchi Hiroaki , Noda Takahiro 
Published: June 2007

ABSTRACTTo determine the effect of amylose content on the starch properties, the amylose content, pasting properties, swelling power, enzymatic digestibility, and thermal properties of partial and perfect waxy types along with their wild‐type parent were analyzed. As expected, amylose content decreases differently in response to the loss of each Wx gene, showing the least response to Wx‐A1a. Most of the characteristics, except the thermal properties of the amylose‐lipid complex in differential scanning calorimetry (DSC), differed significantly among the tested types. Furthermore, the breakdown, setback, and pasting temperatures from the Rapid Visco Analyser (RVA) and the enzymatic digestibility, swelling power, peak temperature, and enthalpy of starch gelatinization from DSC showed a correlation with the amylose content. The relationships between the peak viscosity from the RVA and the onset temperature of starch gelatinization determined by DSC with amylose content of the tested materials were not clear. Waxy starch, which has no amylose, showed a contrasting behavior in starch gelatinization compared with nonwaxy starches. Among the nonwaxy starches, lower setback, lower pasting temperature, higher enzyme digestibility, higher peak temperature, higher enthalpy of starch gelatinization, and higher swelling were generally associated with low amylose starches.
Puroindoline Genotype of the U.S. National Institute of Standards & Technology Reference Material 8441, Wheat Hardness
Authors: Morris Craig F. , Massa Alicia N. 
Published: June 2007

ABSTRACTGrain hardness (kernel texture) is of central importance in the quality and utilization of wheat (Triticum aestivum L.) grain. Two major classes, soft and hard, are delineated in commerce and in the Official U.S. Standards for Grain. However, measures of grain hardness are empirical and require reference materials for instrument standardization. For AACC Approved Methods employing near‐infrared reflectance (NIR) and the Single Kernel Characterization System (39‐70A and 55‐31, respectively), such reference materials were prepared by the U.S. Dept. of Agriculture Federal Grain Inspection Service. The material was comprised of genetically pure commercial grain lots of five soft and five hard wheat cultivars and was made available through the National Institute of Standards and Technology (SRM 8441, Wheat Hardness). However, since their establishment, the molecular‐genetic basis of wheat grain hardness has been shown to result from puroindoline a and b. Consequently, we sought to define the puroindoline genotype of these 10 wheat cultivars and more fully characterize their kernel texture through Particle Size Index (PSI, Method 55‐30) and Quadrumat flour milling. NIR, SKCS, and Quadrumat break flour yield grouped the hard and soft cultivars into discrete texture classes; PSI did not separate completely the two classes. Although all four of these methods of texture measurement were highly intercorrelated, each was variably influenced by some minor, secondary factors. Among the hard wheats, the two hard red spring wheat cultivars that possess the Pina‐D1b (a‐null) hardness allele were harder than the hard red winter wheat cultivars that possess the Pinb‐D1b allele based on NIR, PSI, and break flour yield. Among the soft wheat samples, SKCS grouped the Eastern soft red winter cultivars separate from the Western soft white. A more complete understanding of texture‐related properties of these and future wheat samples is vital to the use and calibration of kernel texture‐measuring instruments.
Preservation of Head Rice Yield Under High‐Temperature Tempering as Explained by the Glass Transition of Rice Kernels
Authors: Zhang Qingling , Yang Wade , Jia Canchun 
Published: June 2007

ABSTRACTTempering has been shown in literature to preserve head rice yield after heated air drying. Most reported tempering work was done adiabatically at a temperature below that for rice drying. In this study, the effect of a tempering temperature above that for rice drying on the whole kernel percentage was investigated. High‐temperature tempering is an effective way to preserve the whole kernel percentage for rice dried at a raised temperature (e.g., 60°C) at which head rice yield would otherwise incur a pronounced reduction without tempering. Tempering helped relax the strains inside a rice kernel induced by internal stresses developed during the drying process. The strains had two components (elastic component and viscous component) due to the viscoelasticity of rice kernels. The reduction of moisture content gradients inside a rice kernel during tempering helped eliminate the elastic component of the strains due to the elasticity of the rice kernel. Results showed that to effectively eliminate the viscous component of the strains due to the viscosity of the rice kernel, tempering temperatures must be kept well above the glass transition temperature of the rice kernel. A tempering temperature below the glass transition temperature failed to preserve the whole kernel percentage. For example, with a tempering temperature of 80°C and a tempering duration of 80 min, the whole kernel percentage for the rice with an initial moisture content of 20.4% wb dried at 60°C and 17% rh for 120 min down to 10.2% wb (10.2 percentage points of moisture content removal in one drying pass) was preserved to a level close to that of the control sample.
Relationship Between Hydrolytic Rancidity, Oil Concentration, and Esterase Activity in Rice Bran
Authors: Goffman F. D. , Bergman C. 
Published: June 2007

ABSTRACTHydrolytic rancidity restricts the utilization of rice bran, reducing its potential value. In the present study, three groups of eight rice cultivars each displaying different levels of oil concentration (high, medium, and low) were cultivated in 1999 and 2000 under field conditions and evaluated for oil content, hydrolytic rancidity, and esterase activity in the bran fraction. Genotype effects were statistically significant for all measured traits (P < 0.05), whereas environment (year) was nonsignificant. Hydrolytic rancidity was strongly correlated with esterase activity (r = 0.89***), but not with oil concentration (r = ‐0.01). A wide variation was found for both hydrolytic rancidity and esterase activity, which ranged from 6.8 to 56.0 mg of C8:0/g of bran (CV = 49.1%) and from 4.3 to 22.8 mg of C8:0/g of bran (CV = 34.3%), respectively. Red bran displayed the lowest values for both hydrolytic rancidity (mean = 10.2 mg of C8:0/g of bran) and esterase activity (mean = 5.4 mg of C8:0/g of bran). Apparently, the low values for hydrolytic rancidity were related to the inhibition effect of bran tannins on lipase activity. In conclusion, cultivar variation was detected for both hydrolytic rancidity and esterase activity in the studied genotypes, esterase activity being the principal factor explaining the variation found for the former trait. Therefore, it may be possible to create new cultivars with increased stability against hydrolytic rancidity by selecting for lower esterase activity.
Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase
Authors: Mujoo R. , Ng P. K. W. 
Published: June 2007

ABSTRACTTransglutaminase (TG) catalyzes acyl‐transfer reactions, introducing covalent cross‐links between l‐lysine and l‐glutamine residues. As a result, peptides are connected and the structure of a stabilized protein network is formed, thereby improving protein strength. In this study, wheat flour was incubated with TG for different time intervals (0, 30, 60, 120, and 240 min) and the extent of polymer formation and proteins involved were investigated by SE‐HPLC, SDS‐PAGE, and RP‐HPLC. Results indicated that the amount of polymers formed increased with incubation time. TG induced the cross‐linking of HMW glutenin subunits more so than of other proteins in wheat.
Extraction and Activation of Wheat Polyphenol Oxidase by Detergents: Biochemistry and Applications
Authors: Jukanti Aravind K. , Bruckner Phil L. , Habernicht Debra K. , Foster Curt R. , Martin John M. , Fischer Andreas M. 
Published: June 2007

ABSTRACTPolyphenol oxidases (PPOs) from several plant species, including wheat, have been implicated in undesirable brown discolorations of food products. It has been demonstrated that these enzymes are often present in a latent form or are membrane‐associated, necessitating detergent or other treatments to obtain fully active preparations. Here, the influence of different detergents on wheat meal and flour PPOs was investigated. Extraction in presence of 50 mM SDS led to a 5‐ to 15‐fold increase in PPO activity, making quantitative assays in flour from low‐PPO lines more robust. Among a series of additional nonionic, anionic, and cationic detergents tested, only n‐lauroylsarcosine increased extractable PPO activity to a degree comparable to that of SDS. Additional experiments suggested that a large fraction of wheat meal PPOs may be membrane‐associated and that SDS is able to activate PPOs extracted from high‐activity but not from low‐activity wheat lines. PPO activities assayed after SDS extraction of meal and flour were highly correlated with each other and with activity determined in whole (intact) kernels in absence of SDS. Correlation coefficients between PPO activities measured with all these methods and noodle brightness were about equal, indicating that activities assayed after SDS extraction are useful for germplasm screening and quality prediction.
Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. I. Biochemical Analysis
Authors: Bauer Nicole , Koehler Peter , Wieser Herbert , Schieberle Peter 
Published: June 2007

ABSTRACTThe enzyme transglutaminase (TG) is known to have beneficial effects on breadmaking. However, only limited information is available on the structural changes of gluten proteins caused by TG treatment. The effect of TG has, therefore, been systematically studied by means of model peptides, suspensions of wheat flours and doughs. The treatment of synthetic peptides mimicking amino acid sequences of HMW subunits of glutenin with TG results in isopeptide bonds between glutamine and lysine residues. To study the effect on gluten proteins, different amounts of TG (0 to 900 mg enzyme protein per kg) were dissolved in a buffer and added to wheat flour. The flour suspensions were incubated and centrifuged and the residues were successively extracted with water, a salt solution, 60% aqueous ethanol (gliadin fraction) and SDS solution including a reducing agent (glutenin fraction). The characterization of the fractions by amino acid analysis, SDS‐PAGE, gel permeation HPLC and reversed‐phase HPLC has indicated that the quantity of extractable gliadins decreases by increasing TG amounts. Among gliadins, the ω5‐type was affected to the greatest extent by the reduction of extractability, followed by the ω1,2‐, α‐ and γ‐types. The oligomeric portion of the gliadin fractions (HMW gliadin) was strongly reduced when flour was treated with 450 and 900 mg TG per kg of flour, respectively. In the first instance, the quantity of the glutenin fractions increased by the treatment of flour with 90 and 450 mg TG per kg of flour, and significantly decreased by the treatment of flour with 900 mg TG per kg of flour. Parallel to an increase in TG concentration, the amounts of glutenin‐bound ω‐gliadins and HMW subunits were strongly reduced, whereas the LMW subunits reached a maximal amount after treatment with 450 mg TG per kg of flour. The insoluble residue was almost free of protein when flour was treated with lower amounts of TG. Higher amounts led to a great increase of protein in the residues. The effects of TG on doughs were similar to those of flour suspensions, but less strongly pronounced probably due to the lower water content of the dough system. Sequence analysis of peptides from a thermolytic digest of the insoluble residue revealed that HMW subunits of glutenin and α‐gliadins were predominantly involved in cross‐links formed by TG treatment.
Plasticizers for Zein: Their Effect on Tensile Properties and Water Absorption of Zein Films
Authors: Lawton J. W. 
Published: June 2007

ABSTRACTCast zein films are brittle at room conditions, so plasticizers are added to make them more flexible. The tensile properties of these films are known to be affected by the relative humidity (RH) of the ambient air. However, little is known about how the plasticizers are affected by RH. Cast zein films were plasticized with either glycerol (GLY), triethylene glycol (TEG), dibutyl tartrate (DBT), levulinic acid (LA), polyethylene glycol 300 (PEG), or oleic acid (OA). Mechanical properties and moisture content (MC) of the films were measured after one week of storage at 3, 20, 50, 70, 81, and 93% RH. The relative humidity of the films' storage had a great effect on the films' tensile properties. All the films' tensile strength and Young's modulus values decreased as RH increased. Films containing DBT, TEG, LA, or PEG showed an increase in the percent elongation with increasing RH. Films containing GLY, OA, or no plasticizer did not show any increase in percent elongation as RH increased. The changes seen in tensile properties with increasing RH are because of zein's hygroscopic nature. The absorbed water will further plasticize the zein. The type of plasticizer used determined the extent of the changes seen in the tensile properties of films stored at different RH values. Depending on the plasticizers used in the film, there were large differences in the amount of water absorbed. Films increasingly absorbed water depending on the plasticizer they contained in the order GLY > TEG > LA > PEG > NONE > DBT > OA. Films containing hygroscopic plasticizers like TEG absorbed too much water at high RH and became weak, but they absorbed enough water at lower RH values to not be brittle. While films containing the more hydrophobic plasticizer DBT were brittle at intermediate RH values, they had good mechanical properties at high RH values.
Mixed Linkage (1→3),(1→4)‐β‐d‐Glucans of Grasses
Authors: Buckeridge Marcos S. , Rayon Catherine , Urbanowicz Breeanna , Tiné Marco Aurélio S. , Carpita Nicholas C. 
Published: June 2007

ABSTRACTThe mixed‐linkage (1→3),(1→4)‐β‐d‐glucans are unique to the Poales, the taxonomic order that includes the cereal grasses. (1→3), (1→4)‐β‐Glucans are the principal molecules associated with cellulose microfibrils during cell growth, and they are enzymatically hydrolyzed to a large extent once growth has ceased. They appear again during the developmental of the endosperm cell wall and maternal tissues surrounding them. The roles of (1→3),(1→4)‐β‐glucans in cell wall architecture and in cell growth are beginning to be understood. From biochemical experiments with active synthases in isolated Golgi membranes, the biochemical features and topology of synthesis are found to more closely parallel those of cellulose than those of all other noncellulosic β‐linked polysaccharides. The genes that encode part of the (1→3),(1→4)‐β‐glucan synthases are likely to be among those of the CESA/CSL gene superfamily, but a distinct glycosyl transferase also appears to be integral in the synthetic machinery. Several genes involved in the hydrolysis of (1→3),(1→4)‐β‐glucan have been cloned and sequenced, and the pattern of expression is starting to unveil their function in mobilization of β‐glucan reserve material and in cell growth.
Increase in Apparent Amylose Content and Change in Starch Pasting Properties at Cool Growth Temperatures in Mutant Wheat
Authors: Yanagisawa T. , Kiribuchi‐Otobe C. , Fujita M. 
Published: June 2007

ABSTRACTSome mutant wheat lines with low‐amylose content were grown in a field and greenhouse (15 or 20°C) to compare apparent amylose content and starch pasting properties. The apparent amylose content of flour and starch increased and starch pasting parameters as measured by a Rapid Visco Analyser (RVA) changed in the greenhouse (at cool temperatures) during seed maturation. Densitometric analysis of the protein band separated by electrophoresis suggested that the increase in amylose content by cool temperature was related to the amount of Wx‐D1 protein. This data suggests that the Wx‐D1 gene was responsible for these changes. In wheat starch from Tanikei A6099 and Tanikei A6598 at 15°C, the value of final viscosity and total setback was higher than that from the field. In wheat starch from Tanikei A6599‐4 (waxy mutant with stable hot paste viscosity), the peak viscosity temperature was higher and time maintained >80% of the peak was shorter at 15°C than that from the field. Genetic analysis using doubled‐haploid (DH) lines from a combination of Tanikei A6599‐4 and Kanto 118 (low‐amylose line) showed that apparent amylose content increased and the starch pasting curve and properties changed in waxy progenies similar to Tanikei A6599‐4.
Effects of Wheat Protein Fractions on Flour Tortilla Quality
Authors: Pascut Simina , Kelekci N. , Waniska R. D. 
Published: June 2007

ABSTRACTCommercial wheat protein fractions (10) were evaluated during processing for quality of tortillas prepared using pastry, tortilla, and bread flours. Protein fractions that separately modify dough resistance and extensibility were evaluated in tortillas to determine whether the proteins could increase diameter, opacity, and shelf stability. Tortillas were prepared using laboratory‐scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated using analytical methods, a texture analyzer, and subjective methods. Tortillas were stored in plastic bags at 22°C for up to 20 days. Adjustments in water absorption and level of reducing agent were made to normalize differences in functionality of 3% added proteins on dough properties. Tortilla weight, moisture, pH, opacity, and specific volume were not affected by added proteins, except for glutenin and vital wheat gluten treatments, which had decreased opacity in tortillas prepared from pastry flour. Increased insoluble polymeric protein content corresponded to decreased tortilla diameter and improved shelf stability. Treatments yielding tortillas with improved shelf stability and similar tortilla properties were produced when commercially processed vital wheat gluten products, FP600, FP6000, FP5000, or gliadin were added to pastry or tortilla flour. These wheat protein fractions improved processing and tortilla quality of wheat flours, especially pastry flour, by modifying protein content and quality.
PCR Amplification of Wheat Sequences from DNA Extracted During Milling and Baking
Authors: Tilley Michael 
Published: June 2007

ABSTRACTDNA‐based analyses are highly sensitive and specific. Because processing steps can have profound effects on the proteins and DNA present in foods, this project examined the effects of breadmaking on wheat DNA size and polymerase chain reaction (PCR)‐based detection of sequences. DNA was extracted from wheat kernels, milling fractions, and flour, and from samples taken at various steps during and after the baking process. Kernels contained primarily high molecular weight DNA (>12,000 base pairs [bp]), whereas flour DNA exhibited a broad range of molecular weights from >12,000 bp to <300 bp. A marked reduction in DNA yield and size occurred after the first 5 min of baking. PCR successfully amplified products of both high and low copy number genes, even from DNA extracted from bread loaves five days after baking. However, successful amplification required that the maximum product size be no more than the average molecular weight of the DNA recovered from the source. The data also demonstrate that PCR can be used to detect the presence of yeast (Saccharomyces cerevisiae), a minor ingredient.
Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals
Authors: Baik Byung‐Kee , Powers Joseph , Nguyen Linhda T. 
Published: June 2007

ABSTRACTGrains of two regular and two waxy barley cultivars were milled into break and reduction stream flours using a wheat milling mill, granulated to facilitate feeding and flow through the barrel, and extruded to form expanded products using a modified laboratory single‐screw extruder. As moisture content of barley granules decreased from 21 to 17%, the expansion index of extrudates increased from 1.81 to 2.68, while apparent modulus of compression work (AMCW) decreased from 17.1 × 104 to 7.8 × 104 N/m2. Break stream flours of both regular and waxy barley produced extrudates with higher expansion index (2.72–3.02), higher water absorption index (WAI), and lower AMCW than extrudates from reduction stream flours. Extrudates produced from regular barley had generally higher expansion and lower density than those produced from waxy barley. The specific mechanical energy (SME) was greater during extrusion of regular than of waxy barley. Barrel temperatures of 130, 150, and 170°C for the feeding, compression, and metering sections, respectively, resulted in higher SME, higher expansion index, lower water absorption index and lower AMCW of extrudates compared with a constant extruder barrel temperature of 160°C. Increased screw speed generally resulted in larger expansion index and increased WAI of extrudates. With increased feed rate from 89 to 96 g/min, the expansion index of extrudates decreased from 3.20 to 2.78 in regular barley and 3.23 to 2.72 in waxy barley, and harder extrudates were produced.
Ozone‐Aided Corn Steeping Process
Authors: Ruan Roger , Lei Hanwu , Chen Paul , Deng Shaobo , Lin Xiangyang , Li Yuhong , Wilcke William , Fulcher Gary 
Published: June 2007

ABSTRACTThe present research evaluated the feasibility of using ozone (O3) to replace sulfur dioxide (SO2) in corn steeping. Traditionally, steep water contains 0.1–0.2% sulfur dioxide to promote starch‐protein separation and high starch yields, and to control microbial growth. However, residual SO2 in starch products affects product quality and jeopardizes the “organic products” claims. Also, SO2 discharged to the environment pollutes water and air. Ozone is a strong oxidant and disinfectant with a capability to control the growth of putrefactive microorganisms in steeping systems, and to break down the endosperm protein matrix and, hence, improve starch release. This study demonstrates that an ozone‐aided steeping (OAS) process had starch yields as high as conventional SO2 steeping. OAS processes can be conducted at a lower temperature (20°C vs. 50°C) and for shorter times (36 hr vs. 48 hr) than the conventional SO2 processes, suggesting significant energy savings and increased productivity. We have found that the timing of ozone application is of great importance to the performance of the OAS process.
Effect of Partial Acid Hydrolysis and Heat‐Moisture Treatment on Formation of Resistant Tuber Starch
Authors: Shin SangIck , Byun Jaeeon , Park Kwan Hwa , Moon Tae Wha 
Published: June 2007

ABSTRACTStructural characteristics of resistant starch (RS) were investigated. Tuber starches, hydrolyzed with 1N HCl at 35°C for 8 hr followed by autoclaving‐cooling treatment, were heated at 100°C for 16 hr after adjusting the moisture content to 20 or 30%. RS content of the tuber starches ranged from 5.4 to 22.7% depending on the source and type of treatment. Gelatinization parameters of RS isolated from partially acid‐hydrolyzed starch with autoclaving‐cooling followed by heat‐moisture treatment (HMT) showed higher enthalpy (ΔH) values and lower peak temperature (Tp) compared with non‐acid‐hydrolyzed RS. R values, the difference between completion and initial temperatures, and ΔH of RS increased by HMT. The X‐ray diffraction patterns of potato and sweet potato RS isolated from partially acid‐hydrolyzed starch with autoclaving‐cooling showed distinct sharp peaks at 15, 25, 27, and 28°, which decreased by HMT.