bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity
Authors: Uthayakumaran S. , Tömösközi S. , Tatham A. S. , Savage A. W. J. , Gianibelli M. C. , Stoddard F. L. , Bekes F. 
Published: June 2007

ABSTRACTThe effects of α‐ + β‐, γ‐, ω‐ and total gliadins on mixing, extension baking, and techno‐functional properties of doughs from hard and soft flours were measured using small‐scale techniques. The addition of all gliadin fractions resulted in decreased mixing time, peak resistance, maximum resistance to extension, and loaf height, and in increased resistance breakdown and extensibility. The various gliadin fractions showed differences in functional properties, with γ‐gliadin reducing the mixing time and maximum resistance to extension to the greatest extent, ω‐gliadin contributing to the greatest reduction in loaf height, and α‐ + β‐gliadins having the least effect on reducing loaf height. The effects of gliadin fractions on loaf height were correlated with molecular mass, and effects on mixing time, maximum resistance to extension, and extensibility were correlated with hydrophobicity.
Effects of High and Low Molecular Weight Glutenin Subunits on Rheological Dough Properties and Breadmaking Quality of Wheat
Authors: Antes Susanne , Wieser Herbert 
Published: June 2007

ABSTRACTHigh molecular weight (HMW) or low molecular weight (LMW) subunits of different chemical state (reduced, reoxidized with KBrO3, or KIO3) or gliadins were added in 1% amounts to a base flour of the wheat cultivar Rektor and mixed with water. The corresponding doughs were then characterized by microscale extension tests and by microbaking tests and were compared to doughs from the base flour without additives. The maximum resistance of dough was strongly increased by HMW subunits in a reduced state and by HMW subunits reoxidized with KBrO3. A moderate increase of resistance was caused by HMW subunits reoxidized with KIO3 and by LMW subunits reoxidized with KBrO3 or KIO3. This resistance was strongly lowered by LMW subunits in a reduced state and by gliadins. The extensibility of dough was significantly increased only by gliadins and reduced HMW subunits; HMW subunits reoxidized with KBrO3 had no effect, and all other fractions had a decreasing effect. In particular, glutenin subunits reoxidized with KIO3 induced marked decrease of extensibility, resulting in bell‐shaped curve extensigrams, which are typical for plastic properties. The effect of reoxidized mixtures (2:1) of HMW and LMW subunits on maximum resistance depended on the oxidizing agent and on the conditions (reoxidation separated or together); extensibility was generally decreased. Bread volume was increased by addition of HMW subunits (reduced or reoxidized with KBrO3) and decreased by LMW subunits (reoxidized with KBrO3 or KIO3) and by a HMW‐LMW subunit mixture (reoxidized with KBrO3). The volume was strongly decreased by addition of reduced LMW subunits. A high bread volume was related to higher values for both resistance and extensibility.
Rheological Properties of Vital Wheat Gluten Suspensions
Authors: Xu Jingyuan , Bietz Jerold A. , Felker Frederick C. , Carriere Craig J. , Wirtz Denis 
Published: June 2007

ABSTRACTFlour and doughs represent rheologically complex materials whose properties are dependent on many factors including processing conditions. To avoid some of the problems associated with the rheological characterization of dough, we have initiated a study focused on the rheological properties of one of the major components of dough, vital wheat gluten. Suspensions of vital wheat gluten were prepared with concentrations of 225–325 mg/mL.The moduli of the gluten suspensions was 0.2 Pa at 225 mg/mL to 37 Pa at 325 mg/mL. At <250 mg/mL, the gluten suspensions exhibited fluidlike behavior. The crossover frequency, (G′[ω] = G″[ω]) shifted slightly from 0.5 rad/sec at 225 mg/mL to 0.9 rad/sec at 250 mg/mL. At >300 mg/mL, the gluten suspensions exhibited solidlike behavior. The crossover frequencies were independent of concentration and equal to 100 rad/sec. At <250 mg/mL, the high‐frequency behavior of moduli were proportional to ω3/4, as expected for a semiflexible coil. At >300 mg/mL, the high‐frequency behavior of moduli were proportional to ω1/2, indicating a flexible coil. These results suggest vital wheat gluten suspensions undergo a structural change between 250 and 300 mg/mL.
Isolation and Characterization of Cellulose/Arabinoxylan Residual Mixtures from Corn Fiber Gum Processes
Authors: Doner Landis W. , Johnston David B. 
Published: June 2007

ABSTRACTWhite, fluffy cellulose/arabinoxylan mixtures (CAX) were generated from the solid residues remaining after corn fiber gum (CFG) production. Most CAX were produced using variations of a process in which a single alkaline hydrogen peroxide (AHP) step was used for delignification and for CFG (arabinoxylan) extraction. The optimal ratio of H2O2 to corn fiber to water was 0.1:1:20. Holding this ratio constant, time and temperature conditions were systematically varied, and yields of CAX and CFG determined. Parallel processes were conducted without H2O2 to determine its effect on CAX and CFG yield. CAX prepared under identical conditions but without H2O2 retained nearly twice the levels of CFG sugars, as revealed from L‐arabinose, D‐xylose, and D,L‐galactose levels. Even the CAX prepared under extreme AHP conditions (1 hr, 100°C), however, contained 32.9% of these CFG sugars. This CAX was obtained in a 25.1% yield, whereas those produced under less vigorous conditions were obtained in higher yields, because they retained more CFG. CAX prepared in the presence of H2O2 hydrated very effectively, as indicated by their high swollen volumes and water absorbance values. This suggests potential food applications for CAX as a bulking agent. In addition, the open structure of the CAX matrix would render these residues suitable for chemical derivatization and enzymatic saccharification.
An Improved Method for Using a Microsatellite in the Rice Waxy Gene to Determine Amylose Class
Authors: Bergman C. J. , Delgado J. T. , McClung A. M. , Fjellstrom R. G. 
Published: June 2007

ABSTRACTRice (Oryza sativa L.) breeders must evaluate progeny across multiple years and locations in part due to environmental effects on amylose content, the primary constituent that influences rice end‐use quality. A microsatellite correlated with the various classes of apparent amylose content in rice has been used to decrease the development time for the U.S. cultivars Cadet and Jacinto by several years. The objective of this project was to develop a relatively inexpensive method for assaying this microsatellite that is suitable for screening large numbers of progeny and to evaluate this method by analyzing a diverse set of breeding lines and cultivars. Rapid multiple‐kernel (brown and milled), single kernel, and leaf tissue alkali DNA extraction procedures were developed. Enhanced resolution of allele classes and separation speed was achieved by electrophoresing polymerase chain reaction (PCR) amplification products encompassing the waxy microsatellite in a polyacrylamide and Spreadex gel matrix using a triple‐wide mini electrophoresis unit. For germ plasm characterization, allele scoring accuracy and speed were improved by loading standards, consisting of three microsatellite classes in a single lane, several times across the gel. The microsatellite explained 88% of the variation in the apparent amylose content of 198 nonwaxy U.S. cultivars and breeding lines of diverse parentage, grown in four locations. The utility of this method was demonstrated by one technician analyzing a breeding population of 142 progeny in 1.5 days using relatively inexpensive laboratory equipment.
Plasticization and Self Assembly in the Starch Granule
Authors: Donald A. M. 
Published: June 2007

ABSTRACTWithin a starch granule there are a range of length scales present ranging from the atomic, to supramolecular structures of >100 nm that give rise to the growth rings arising as the starch is laid down. As the granule is formed, it is in a naturally hydrated state. This provides a degree of mobility permitting organization and self‐assembly of the sidechain branches of the amylopectin. External factors that affect the ability of the branches to pack well are discussed here. Plasticization of the residues nearest to the amylopectin backbone is crucial. If the degree of plasticization is insufficient (due to insufficient temperature or solvent) the double helical regions are disordered. Plasticization, this time of the amorphous growth rings, is also a necessary prerequisite for gelatinization.
Thermal and Functional Characterization of Starch from Argentinean Corn
Authors: Seetharaman K. , Tziotis A. , Borras F. , White P. J. , Ferrer M. , Robutti J. 
Published: June 2007

ABSTRACTScreening accessions in a germplasm bank aids in the identification of plants with unusual properties ranging from agronomic traits to functional and compositional traits of the seed itself. Results from this study confirm the presence of a wide variation in the thermal and functional properties of starch from several landraces of corn in the Argentinean germplasm. Thermal properties of starch measured using differential scanning calorimetry (DSC) identified several corn landraces with properties of potential commercial interest. The pasting and textural properties of gels obtained from starch of different corn landraces also exhibited considerable variability. The degree of variation in thermal and functional properties of corn reported in this study is comparable to the thermal properties of starch from several other crop species. These corn races show promise for further regeneration to create inbred lines with unusual traits. The potential for further improvement of corn races exists not only based on thermal properties, but directly for specific functional attributes as well. Correlation analyses suggest that the variability in thermal and functional attributes are a function of amylose content, granule size distribution and, possibly, differences in the structural makeup of amylose and amylopectin. The strong correlation observed between the thermal properties and pasting and textural properties will allow for the estimation of starch properties from small sample sizes.
Relationship Between Physicochemical Properties of Starches and White Salted Noodle Quality in Japanese Wheat Flours
Authors: Noda Takahiro , Tohnooka Takuji , Taya Shozo , Suda Ikuo 
Published: June 2007

ABSTRACTThis study describes the effect of starch properties of Japanese wheat flours on the quality of white salted noodles (WSN). Starch was isolated from 24 flours of 17 Japanese cultivars and amylose content was determined along with pasting properties by Rapid Visco Analyser (RVA), thermal properties by differential scanning calorimetry (DSC), and the distribution of amylopectin chain length by high‐performance anion exchange chromatography (HPAEC). Twenty flours were used to prepare WSN. As expected, 5–6% lower amylose content was associated with good WSN quality (higher scores in softness, elasticity, and smoothness). RVA analysis indicated that the pasting temperature had the greatest influence on WSN quality, while breakdown and setback showed slight effects on WSN quality. DSC results showed that lower endothermal enthalpy (ΔH) in the amylose‐lipid complex was associated with good WSN quality. Chainlength distribution of amylopectin by HPAEC was not an important factor in relation to WSN quality.
Purification and Partial Characterization of an Endoxylanase Inhibitor from Barley
Authors: Goesaert H. , Debyser W. , Gebruers K. , Proost P. , Van Damme J. , Delcour J. A. 
Published: June 2007

ABSTRACTHordeum vulgare L. xylanase inhibitor (HVXI), an endoxylanase inhibitor with a protein structure, was purified to homogeneity from barley (Hordeum vulgare L.). HVXI is a nonglycosylated monomeric protein, with a molecular weight of ≈40,000 and a pI ≥ 9.3. Although it inhibits different endoxylanases to a varying degree, the activities of an α‐L‐arabinofuranosidase and a β‐d‐xylosidase were not inhibited. Apparently, HVXI occurs in two molecular forms. These characteristics and the N‐terminal sequences of the composing polypeptides show that HVXI is homologous with Triticum aestivum L. xylanase inhibitor I, an endoxylanase inhibitor from wheat flour.
Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough
Authors: Kenny S. , Wehrle K. , Auty M. , Arendt E. K. 
Published: June 2007

ABSTRACTDairy ingredients are added to bakery products to increase nutritional and functional properties. Sodium caseinate (SC) and whey protein concentrate (WPC) were incorporated into frozen dough. WPC was subjected to heat treatment (WPCHT) to eliminate undesirable weakening of the gluten network. 2% SC or 4% SC decreased proof time, increased loaf volume, and improved texture. Effects of adding 4% SC on baking quality were similar to adding ascorbic acid (AA) and diacetyl tartaric acid esters of monoglycerides (DATEM). WPC increased proof time, decreased volume, and negatively affected texture. Heat treatment of WPC improved baking performance. Bread with WPCHT had volume similar to that of the control without dairy ingredients. Adding 4% SC decreased resistance to extension (R5cm measured with the extensigraph), while adding 4% WPC increased extensibility. Dynamic oscillation testing determined the effects of the ingredients on fundamental rheological properties. WPC decreased storage modulus (G′) and loss modulus (G″), while heat treatment of WPC increased G′ and G″. Confocal laser scanning microscopy (CLSM) showed that milk proteins affect frozen dough ultrastructure. Frozen doughs with SC had an enhanced gluten network compared with the control, while untreated WPC appeared to interfere with the gluten network.
Protein and Apparent Amylose Contents of Milled Rice by NIR‐FT/Raman Spectroscopy
Authors: Himmelsbach D. S. , Barton F. E. , McClung A. M. , Champagne E. T. 
Published: June 2007

ABSTRACTThe chemometric calibration of near‐infrared Fourier‐transform Raman (NIR‐FT/Raman) spectroscopy was investigated for the purpose of providing a rigorous spectroscopic technique to analyze rice flour for protein and apparent amylose content. Ninety rice samples from a 1996 collection of short, medium, and long grain rice grown in four states of the United States, as well as Taiwan, Korea, and Australia were investigated. Milled rice flour samples were scanned in rotating cups with a 1,064 nm (NIR) excitation laser using 500 mW of power. Raman scatter was collected using a liquid N2 cooled Ge detector over the Raman shift range of 175–3,600 cm‐1. The spectral data was preprocessed using baseline correction with and without derivatives or with derivatives alone and normalization. Nearly equivalent results were obtained using all of the preprocessing methods with partial least squares (PLS) models. However, models using baseline correction and normalization of the entire spectrum, without derivatives, showed slightly better performance based on the criteria of highest r2 and the lowest SEP with low bias. Calibration samples (n = 57) and validation samples (n = 33) were chosen to have similar respective distributions for protein and apparent amylose. The best model for protein was obtained using six factors giving r2 = 0.992, SEP = 0.138%, and bias = ‐0.009%. The best model for apparent amylose was obtained using eight factors giving r2 = 0.985, SEP = 1.05%, and bias = ‐0.006%.
Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer‐Analyzed Mixograph Parameters
Authors: Chung O. K. , Ohm J. B. , Caley M. S. , Seabourn B. W. 
Published: June 2007

ABSTRACTThe objective of this research was to determine whether computer‐analyzed (objective) mixograph parameters could replace conventional mixograph parameters in the evaluation of flour quality. The 642 hard winter wheat flours, collected from federal regional performance nurseries in 1995 and 1996, were analyzed by a conventional and computerized mixograph. Mixograph bandwidths at 6 min (BW6) showed the most significant linear correlation with subjective mixing tolerance scores (r = 0.81, P < 0.1%, n = 642). Prediction models of conventional and experimental baking parameters were developed by continuum regression using computer‐analyzed mixograph parameters of a calibration set (n = 282). The developed models could estimate conventional mixograph mixing time and tolerance scores, baking water absorption and mixing time, and bread loaf volume, showing R2 values of 0.86, 0.74, 0.68, 0.80, and 0.51, respectively, for a validation set (n = 380). These results indicated that computer‐analyzed mixograph parameters could be applied to develop prediction models to be used for flour quality evaluation in wheat breeding programs.
Use of Near‐Isogenic Wheat Lines to Determine Protein Composition‐Functionality Relationships
Authors: MacRitchie F. , Lafiandra D. 
Published: June 2007

ABSTRACTNine and six major loci control the synthesis of the gluten proteins that are responsible for many of the physical and technological properties of hexaploid and tetraploid wheats, respectively. For hexaploid wheats, these are the three Glu‐1 and three Gli‐1/Glu‐3 loci on group 1 chromosomes, and the three Gli‐2 loci on group 6 chromosomes. Lines in which genes at one or more of these loci are absent or silent are available and have been used to assist in deducing the effects on functional properties of deleting or substituting specific proteins or subunits, while maintaining a constant genetic background. The lines that are available and the information they have provided are summarized.
Significance of Aegilops tauschii Glutenin Genes on Breadmaking Properties of Wheat
Authors: Hsam S. L. K. , Kieffer R. , Zeller F. J. 
Published: June 2007

ABSTRACTThe contribution of the diploid wild wheat species Aegilops tauschii (DD) to breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tauschii parental lines. Prolamin alleles of the T. durum and A. tauschii parents are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro‐rapid‐mix‐test (MRMT) and rheological parameters: gluten index (GI), maximum resistance (RE), SDS‐sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and other breadmaking properties in hexaploids are significantly influenced by glutenin genes of the A. tauschii species.
Effect of Temperature, Exposure Duration, and Moisture Content on Color and Viscosity of Rice
Authors: Dillahunty A. L. , Siebenmorgen T. J. , Mauromoustakos A. 
Published: June 2007

ABSTRACTRice yellowing is a problem for the rice industry. The objective of this research was to determine the effect of various temperatures and exposure durations at certain moisture content levels on yellowing in rice. Preliminary experiments were performed on stored Oryza sativa L. ‘Cypress’ rice. These experiments showed that exposure temperature and duration had a great effect on yellowing, but that the effect of moisture content was not significant (P > 0.15). With this information, similar experiments were performed on freshly harvested ‘Cypress’ and ‘Bengal’ rice. Color degradation, as measured by hue angle and chroma, was observed when at temperatures >50°C for exposure durations >12 hr. Temperatures >55°C with exposure durations >12 hr also resulted in dramatically lowered peak viscosity, but not all samples that showed yellowing had lowered viscosity. For the conditions of these experiments, temperature and exposure duration were the most important factors in color and viscosity change.
Synergistic Hydrolysis of Crude Corn Starch by α‐Amylases and Glucoamylases of Various Origins
Authors: Liakopoulou‐Kyriakides Maria , Karakatsanis Athanasios , Stamatoudis Michael , Psomas Stavros 
Published: June 2007

ABSTRACTFour α‐amylases and two glucoamylases from various sources, in eight combinations, were used to study the synergistic hydrolysis of crude corn starch at various temperatures. At 40 and 50°C, the combinations containing Rhizopus mold glucoamylase enhanced hydrolysis of corn starch compared wth that obtained with the combinations from Aspergillus niger. At 60°C, Rhizopus mold combinations gave low reaction yields as the enzyme was inactivated. The differences observed between α‐amylases are smaller, with the exception of Bacillus licheniformis α‐amylase, which presented more than twice the productivity of the other α‐amylases, at all temperatures. In terms of substrate conversion at 5 hr of hydrolysis, the combination of B. licheniformis α‐amylase with Rhizopus mold glucoamylase at 50°C presents 76% substrate conversion, whereas, with all the other combinations, starch conversion was 13–73%. HPLC analysis of the reaction products obtained at 50°C showed that the main product of corn starch hydrolysis was glucose at 85–100%. Further experiments showed that A. niger glucoamylase and B. licheniformis α‐amylase were the only enzymes that retained their initial activity after incubation at the temperatures studied.
Effects of Additives and Storage Temperature on Staling Properties of Bagels
Authors: Lent P. J. , Grant L. A. 
Published: June 2007

ABSTRACTThe effects of xanthan gum, Novamyl (a type II α‐amylase), Instant Tender‐Jel C starch (a modified starch), and GMS‐90‐SSK (a hydrated monoglyceride) on the staling properties of bagels stored at 4 and 22°C from 0–7 days were studied. Texture analysis and moisture determination were conducted on the bagels before lyophilization. Analysis of percent soluble starch, crumb pasting (Rapid Visco Analyser) and degree of amylopectin recrystallization (differential scanning calorimeter) were conducted on lyophilized bagel crumb. Novamyl‐treated bagels appeared to be the most resistant to staling over time at both storage temperatures in relation to the enthalpy of gelatinization (ΔH). Bagels containing xanthan gum, Instant Tender‐Jel C starch, and GMS‐90‐SSK showed some improvements over the control bagels, although the effects of the additives on the characteristics of the bagels varied. Bagels made with xanthan gum or monoglyceride retained slightly higher crumb moisture percentages over most days of storage. The monoglyceride‐treated bagels had higher enthalpy values, lower percentages of soluble starch, and a higher pasting profile but had the softest texture. The apparent onset of increased staling of the monoglyceride‐ treated bagels was attributed to complexes formed with the starch fractions.
Quantitative Analysis of Benzyl Modification in Waxy Maize Starch by Fourier Transform (FT) Raman Spectroscopy
Authors: Lee Phillips David , Xing Jie , Chong Chan Kong , Corke Harold 
Published: June 2007

ABSTRACTWaxy maize starch was chemically modified to varying benzylation levels and the degree of benzylation substitution was measured using a nuclear magnetic resonance (NMR) method. Fourier Transform (FT) Raman spectra of the chemically modified starches were acquired and aromatic C=C stretch Raman bands characteristic of the benzylation modification were used to derive a calibration curve for the Raman intensity of these marker bands versus the degree of benzylation substitution. The best‐fit linear regression to the plotted data gave a linear correlation coefficient of 0.997. The FT‐Raman technique provides a fast, nondestructive method for the measurement of the degree of benzylation substitution of modified waxy maize starches and should be applicable for use with benzylated starches from other botanical sources.