bluuebunny/crossref_metadata_2025_split huggingface dataset:
Properties of Cross‐Linked Starch from Waxy Mutant Wheat Tanikei A6599‐4
Authors: Kiribuchi‐Otobe Chikako , Fujita Masaya , Matsunaka Hitoshi , Sekine Masahiro 
Published: June 2007

ABSTRACTNative starch from waxy mutant wheat Tanikei A6599‐4 is known to exhibit more stable hot paste viscosity than a typical waxy wheat (Tanikei H1881) and waxy corn. The objective of this study was to investigate the starch paste properties of Tanikei A6599‐4 after cross‐linking and compare with Tanikei H1881 and waxy corn. As an example of cross‐linking, the reaction (at 30, 60, 120, and 360 min) with sodium trimetaphosphate was used. In Rapid Visco Analyser (RVA) measurement, the unique characteristic was maintained in Tanikei A6599‐4 starch cross‐linked at low reaction time (<120 min) levels. Cross‐linking at a high reaction time (360 min) level suppressed the swelling of both Tanikei A6599‐4 and Tanikei H1881 starches but not waxy corn starch. Although unmodified Tanikei A6599‐4 starch showed the lowest paste clarity among unmodified waxy starches, this defect became unremarkable when starch was cross‐linked for ≥120 min. In gel‐dispersed dynamic viscoelasticity measurement, the order of G′ and G″ values was always Tanikei A6599‐4 > Tanikei H1881 > waxy corn. This indicates that cross‐linked Tanikei A6599‐4 and Tanikei H1881 starches have different starch properties and that swollen Tanikei A6599‐4 starch granules are more rigid than swollen Tanikei H1881 starch granules.
Influence of Cultivar and Environment on Water‐Soluble and Water‐Insoluble Arabinoxylans in Soft Wheat
Authors: Finnie S. M. , Bettge A. D. , Morris C. F. 
Published: June 2007

ABSTRACTArabinoxylans are hydrophilic nonstarch polysaccharides found in wheat grain as minor constituents. Arabinoxylans can associate with large amounts of water through hydrogen bonding and can form oxidative gels. These properties are important factors in end‐use quality of wheat. The objective of this study was to delineate the influence of wheat cultivar and growing environment on variation in water‐soluble (WS‐AX), waterinsoluble (WI‐AX), and total (TO‐AX) arabinoxylan contents of flour and whole grain meal. This study included seven spring and 20 winter soft white wheat cultivars grown in 10 and 12 environments, respectively (each evenly split over two crop years). Univariate analysis of variance (ANOVA) and multivariate analysis of variance with canonical analysis (MANOVA) was used to evaluate sources of variation. Variation in arabinoxylan contents and absolute amounts (xylose equivalents) among the two cultivar sample sets (spring and winter) was similar, and both cultivar and environment were significant sources of variation. The cultivar‐by‐environment interaction was relatively unimportant. Results indicate that the variation in arabinoxylan content is primarily influenced by cultivar and secondarily influenced by environment. Within arabinoxylan fractions, WS‐AX content is primarily influenced by genotype, while WI‐AX content is more greatly influenced by the environment.
Comparison of Raw Starch Hydrolyzing Enzyme with Conventional Liquefaction and Saccharification Enzymes in Dry‐Grind Corn Processing
Authors: Wang Ping , Singh Vijay , Xue Hua , Johnston David B. , Rausch Kent D. , Tumbleson M. E. 
Published: June 2007

ABSTRACTIn a conventional dry‐grind corn process, starch is converted into dextrins using liquefaction enzymes at high temperatures (90–120°C) during a liquefaction step. Dextrins are hydrolyzed into sugars using saccharification enzymes during a simultaneous saccharification and fermentation (SSF) step. Recently, a raw starch hydrolyzing enzyme (RSH), Stargen 001, was developed that converts starch into dextrins at low temperatures (<48°C) and hydrolyzes dextrins into sugars during SSF. In this study, a dry‐grind corn process using RSH enzyme was compared with two combinations (DG1 and DG2) of commercial liquefaction and saccharification enzymes. Dry‐grind corn processes for all enzyme treatments were performed at the same process conditions except for the liquefaction step. For RSH and DG1 and DG2 treatments, ethanol concentrations at 72 hr of fermentation were 14.1–14.2% (v/v). All three enzyme treatments resulted in comparable ethanol conversion efficiencies, ethanol yields, and DDGS yields. Sugar profiles for the RSH treatment were different from DG1 and DG2 treatments, especially for glucose. During SSF, the highest glucose concentration for RSH treatment was 7% (w/v), whereas for DG1 and DG2 treatments, glucose concentrations had maximum of 19% (w/v). Glycerol concentrations were 0.5% (w/v) for RSH treatment and 0.8% (w/v) for DG1 and DG2 treatments.
Functional Properties of Hydroxypropylated, Cross‐Linked, and Hydroxypropylated Cross‐Linked Tuber and Root Starches
Authors: Gunaratne Anil , Corke Harold 
Published: June 2007

ABSTRACTFunctional properties of some underexploited tuber and root starches (true yam, gourd yam, taro, lotus, and sweet potato) were investigated before and after hydroxypropylation, cross‐linking, and hydroxypropylation and cross‐linking using potato starch as the reference. Low swelling ability, poor viscosity development but high shear stability, gel hardness, and resistance to enzyme hydrolysis was observed in starches from true yam and gourd yam. The extent of retrogradation was also highest in these two starches. Most of the functional properties of lotus starch were similar to those of potato starch. Hydroxypropylation to a molar substitution level of ≈0.1 increased the swelling factor and susceptibility to α‐amylase hydrolysis but decreased acid tolerance of paste viscosity, retrogradation, gelatinization parameters, gel hardness, and shear stability. Cross‐linking decreased the swelling factor and amylose leaching, and increased shear stability and resistance to enzyme and acid tolerance. Cross‐linking had very little influence on gelatinization and retrogradation properties but a larger effect on pasting properties. Increased or decreased peak viscosities and gel hardness values were noted for different cross‐linked starches. Cross‐linking of hydroxypropylated starches increased commonly desirable functional properties providing a wider range of potential applications.
Pretreatment and Enzymatic Hydrolysis of Sorghum Bran
Authors: Corredor D. Y. , Bean S. , Wang D. 
Published: June 2007

ABSTRACTSorghum bran has potential to serve as a low‐cost feedstock for production of fuel ethanol. Sorghum bran from a decortication process (10%) was used for this study. The approximate chemical composition of sorghum bran was 30% starch, 18% hemicellulose, 11% cellulose, 11% protein, 10% crude fat, and 3% ash. The objective of this research was to evaluate the effectiveness of selected pretreatment methods such as hot water, starch degradation, dilute acid hydrolysis, and combination of those methods on enzymatic hydrolysis of sorghum bran. Methods for pretreatment and enzymatic hydrolysis of sorghum bran involved hot water treatment (10% solid, w/v) at 130°C for 20 min, acid hydrolysis (H2SO4), starch degradation, and enzymatic hydrolysis (60 hr, 50°C, 0.9%, v/v) with commercial cellulase and hemicellulose enzymes. Total sugar yield by using enzymatic hydrolysis alone was 9%, obtained from 60 hr of enzyme hydrolysis. Hot water treatment facilitated and increased access of the enzymes to hemicellulose and cellulose, improving total sugar yield up to 34%. Using a combination of starch degradation, optimum hot water treatment, and optimum enzymatic hydrolysis resulted in maximum total sugar yield of up to 75%.
Effects on Soft Wheat (Triticum aestivum L.) Quality of Increased Puroindoline Dosage
Authors: Campbell J. B. , Martin J. M. , Crutcher F. , Meyer F. D. , Clark D. R. , Giroux M. J. 
Published: June 2007

ABSTRACTWheat (Triticum aestivum L.) grain hardness affects many end‐product quality traits and is controlled primarily by the Hardness (Ha) locus that contains the Puroindoline a and b genes (Pina and Pinb, respectively). All soft hexaploid wheats carry the same Pin alleles, and hard wheats carry a mutation in Pina or Pinb. Here we test the heritability and milling and flour quality effects of increased Pin dosage in soft wheat. Previous experiments have suggested that grain softness can be enhanced by increasing Ha locus dosage through chromosome substitutions. Segregation data from a cross of cultivar Chinese Spring substitution lines with six doses of the Ha locus to the locally adapted soft wheat cultivar Vanna indicate that the substituted B genome Ha locus was not transmitted and that the A genome Ha locus was transmitted normally. Genotypes with the added Pins on the A genome produced seeds that were 7.4 hardness units softer. These softer double Ha genotypes were lower in flour yields, but produced flour with lower ash content, reduced starch damage, and smaller mean particle size. Soft wheats with increased Ha dosage may be useful in improving soft wheat quality through its effects on particle size and starch damage.
Characterization of Thermal Traits of Starches from Argentinian Maize Inbreds: Genotypic and Crop Year Variability
Authors: Eyhérabide G. , Borrás F. , Robutti J. , Presello D. , White P. 
Published: June 2007

ABSTRACTThermal properties are among the most important end‐use characteristics of starch from maize (Zea mays L.). Knowledge of the contribution of genotype and environment to the total variance for starch thermal properties is needed to aid in defining a testing strategy for selecting maize with desirable thermal starch properties. Thus, the objectives of this study were 1) to characterize the thermal properties of starches from a group of recently developed Argentine maize inbred lines, and 2) to assess the variability in starch properties attributable to genetic and crop year effects. Twelve inbred lines developed by the National Institute of Agricultural Technology (INTA) in Argentina derived from a wide array of germplasm sources were evaluated. Gelatinization and retrogradation properties were measured by differential scanning calorimetry. Enthalpy means for gelatinization were below means reported in the literature, suggesting possible energy savings when using these starches. The ratio between change in enthalpy for retrogradation and gelatinization was above the mean reported in the literature, suggesting a starch that may be useful as a dietary fiber. Significant environmental effects caused by crop year were detected. Some inbred lines, with smaller observed ranges and standard deviations across environments, may be more stable for some properties.
Factors Impacting Ethanol Production from Grain Sorghum in the Dry‐Grind Process
Authors: Wu X. , Zhao R. , Bean S. R. , Seib P. A. , McLaren J. S. , Madl R. L. , Tuinstra M. , Lenz M. C. , Wang D. 
Published: June 2007

ABSTRACTThe goal of this research is to understand the key factors affecting ethanol production from grain sorghum. Seventy genotypes and elite hybrids with a range of chemical compositions and physical properties selected from ≈1,200 sorghum lines were evaluated for ethanol production and were used to study the relationships of composition, grain structure, and physical features that affect ethanol yield and fermentation efficiency. Variations of 22% in ethanol yield and 9% in fermentation efficiency were observed among the 70 sorghum samples. Genotypes with high and low conversion efficiencies were associated with attributes that may be manipulated to improve fermentation efficiency. Major characteristics of the elite sorghum genotypes for ethanol production by the dry‐grind method include high starch content, rapid liquefaction, low viscosity during liquefaction, high fermentation speed, and high fermentation efficiency. Major factors adversely affecting the bioconversion process are tannin content, low protein digestibility, high mash viscosity, and an elevated concentration of amylose‐lipid complex in the mash.
Development and Characterization of Extruded Pellets of Whole Potato (Solanum tuberosum L.) Flour Expanded by Microwave Heating
Authors: Bastos‐Cardoso Isabela , de J. Zazueta‐Morales José , Martínez‐Bustos Fernando , Kil‐Chang Yoon 
Published: June 2007

ABSTRACTIn various Latin American countries, large volumes of potato are classified as unsuitable for use as food and destined for use as feed. This raw material has a high starch and fiber content that could be used in the production of different kinds of food. The objective of this research was the preparation and characterization of extruded whole potato pellets expanded by microwave heating. A 33 central composite routable experimental design and response surface methodology were used. The barrel temperature (BT, 93–127°C), feed moisture (FM, 19–29%), and corn starch concentration (CS, 3–37%) in the blends were evaluated. CS was the most important variable affecting the functional properties of the expanded pellets. Adding CS to the blends increased the expansion index and viscosity and improved luminosity, decreasing the apparent density and breaking force of the products. Low BT and especially high FM increased the luminosity of the expanded pellets. Increasing FM content increased the viscosity of the expanded pellets. The best functional characteristics for the expanded pellets were obtained using a blend of 63% potato flour and 37% CS, extruded at 110°C BT with 24% FM content. Nonfood‐grade whole potato flour showed good potential for use in the production of expanded pellets with acceptable functional properties.
Molecular Characteristics of Corn Fiber Gum and Their Influence on CFG Emulsifying Properties
Authors: Yadav Madhav P. , Fishman Marshall L. , Chau Hoa K. , Johnston David B. , Hicks Kevin B. 
Published: June 2007

ABSTRACTThe molecular characteristics of two purified arabinoxylan fractions derived from corn kernels, corn fiber gum‐1 and ‐2 (CFG‐1 and ‐2), have been studied and correlated with emulsifying properties. CFG‐1 and ‐2 fractions were isolated from different corn fiber sources by 1) a sequential alkaline extraction and H2O2 bleaching to produce CFG‐1; and 2) additional H2O2 treatment of the alkali‐extracted residue at pH 11.5, yielding CFG‐2. Multiangle laser light‐scattering and online viscosity were used to measure the molar mass, polydispersity, structure compactness, and intrinsic viscosity of the generated CFG fractions. Emulsification properties in an oil‐in‐water emulsion system with 10:1 oil‐to‐gum ratio was investigated by measuring turbidity of an aliquot from the bottom of the diluted emulsion over 10 days. The isolated CFG‐2 from each fiber source was higher in weight‐average molar mass (Mw) polydispersity) (Mw/Mn) and structure compactness, and also lower in solution weight‐average intrinsic viscosity (ηw) than the corresponding CFG‐1. Average Mw and ηw values were 244–491 kDa and 1.35–1.84 dL/g, respectively. The emulsion stabilizing capacity of CFG‐2 from each fiber source was superior to the corresponding CFG‐1.
Fermentation Stability and Pore Size Distribution of Frozen Prefermented Lean Wheat Doughs
Authors: Räsänen J. , Laurikainen T. , Autio K. 
Published: June 2007

ABSTRACTFermentation stability of frozen prefermented doughs was studied with a maturograph, an instrument that allows monitoring of dough rise, gas production, and gas retention during fermentation. Maturograph curves excellently predicted the baking quality, measured as form ratio, after frozen storage. The greatest decrease in dough level occurred after seven days of storage, after which the level remained constant. With some flours, decreased amount of water improved both the fermentation stability and form ratio of breads baked after seven days of frozen storage of dough. However, no improvement was observed in loaf volume. Preliminary experiments with longer final fermentation time (after thawing) showed that the reduced water content also resulted in higher loaf volumes than did optimal water content. Microscopic studies showed that with most doughs, porosity decreased with reduced water content. However, these changes depended on flour type. In one dough, reduction of water by 2 percentage units decreased the area of pores per total area of section from 56.6 to 46.4%, whereas in another dough the same water reduction had no effect on the pore area.
Zein Compositions of Mechanically Separated Coarse and Fine Portions of Maize Kernels
Authors: Robutti J. L. , Borras F. S. , Eyherabide G. H. 
Published: June 2007

ABSTRACTCoarse and fine kernel portions from 24 maize inbreds (six grown in two years) and four hybrids were separated by grinding and sifting. Zeins from both portions of all genotypes were analyzed by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) and sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). Results agreed, in general, with those of a previous study in which endosperm separation was done manually, suggesting that endosperm fractionation can be done by mechanical means. Compositions of zeins, as revealed by RP‐HPLC and SDS‐PAGE, support the hypothesis that zeins help determine maize endosperm hardness.
Physicochemical Properties of Common and Tartary Buckwheat Starch
Authors: Li Wende , Lin Rufa , Corke Harold 
Published: June 2007

ABSTRACTPhysicochemical properties of starch of three common (Fagopyrum esculentum) and three tartary (F. tataricum) buckwheat varieties from Shanxi Province, China, were compared. Starch color, especially b*, differed greatly between tartary (7.99–9.57) and common (1.97–2.42) buckwheat, indicating that removal of yellow pigments from tartary buckwheat flour may be problematic during starch isolation. Starch swelling volume in water of reference wheat starch (2.8% solids and 92.5°C) was 20.1 mL; for the three common buckwheat starches it was 27.4–28.0 mL; and for the three tartary buckwheat starches it was 26.5–30.8 mL. Peak gelatinization temperature (Tp) in water was 63.7°C for wheat starch, 66.3–68.8°C for common buckwheat and 68.8–70.8°C for tartary buckwheat. Tp of all samples was similarly delayed (by 4.0–4.8°C) by 1% NaCl. Enthalpy of gelatinization (ΔH) was higher for all six buckwheat starches than it was for wheat starch. However, one common buckwheat sample had significantly lower ΔH than the others. Starch pasting profiles, measured by a Rapid Visco‐Analyzer, were characteristic and similar for all six buckwheat starches, and very different from the reference wheat starch. A comparison of pasting characteristics of common and tartary buckwheat starches to wheat starch indicated similar peak viscosity, higher hot paste viscosity, higher cool paste viscosity, smaller effect of NaCl on peak viscosity, and higher resistance to shear thinning. Texture profile analysis of starch gels showed significantly greater hardness for all buckwheat samples when compared to wheat starch.
Scanning Probe Microscopes—Applications in Cereal Science
Authors: Shewry Peter R. , Miles Mervyn J. , Thomson Neil H. , Tatham Arthur S. 
Published: June 2007

ABSTRACTScanning probe microscopes (SPMs) are a family of related instruments which can produce high‐resolution images of structures at the molecular and atomic levels. Their main impact so far has been in surface science, but they also have tremendous potential for the study of biomolecules. In this article we will briefly introduce the properties and principles of these instruments, and then discuss a range of preliminary studies from our laboratories in relation to future applications in cereal science.
Characterization and Quantification of Native Glutenin Aggregates by Multistacking Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS‐PAGE) Procedures
Authors: Huang Dong Yin , Khan Khalil 
Published: June 2007

ABSTRACTNative glutenin aggregates of two different quality flours containing the same high molecular weight (HMW) glutenin subunit compositions were investigated by multistacking sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) procedures. Five stacking gels (4, 6, 8, 10, and 12%) with a separating (resolving) gel of 14% were used to separate nonreduced glutenin aggregates solubilized from flour by SDS sodium phosphate buffer. There were large differences in protein solubility of the two flours. It took 8 hr to extract 91% of total proteins from the strong flour (variety Len) while it took only 2 hr for the weak flour sample 205. Total glutenin proteins and the proportions of glutenins at the different origins (including the origin of the 14% separating gel) were quantified by high‐resolution densitometry procedures. As the duration of extraction increased, both total glutenins and glutenins at the 4% origins increased. The good quality flour Len had a higher total glutenin protein (3% more) and higher proportion of glutenins with the largest molecular sizes (also 3% more) at the 4% origins than the poor quality flour sample 205. After glutenin aggregates from each origin were reduced and analyzed by SDS‐PAGE, the largest glutenins at the 4% origin contained twice the amount of total HMW glutenin subunits when compared to the smaller aggregates at the 12% origin. Among the total HMW glutenin subunits, the proportion of subunit 5 (which published literature reports to be the largest molecular weight based on calculations of DNA‐derived amino acid sequence analysis) was twice that at the 12% origin. A randomized structure of native glutenins is proposed based on the results of our investigations.
Pilot‐Plant Wet‐Milling Process for Producing Corn Gluten Meal
Authors: Wu S. , Myers D. J. , Johnson L. A. , Fox S. R. , Singh S. K. 
Published: June 2007

ABSTRACTA pilot‐plant wet‐milling process was specially used to produce corn gluten meal (CGM) with a relatively high protein content (49.8% from Pioneer 3394 and 53.7% from Wilson D110). The protein content of the CGM obtained from a starch table in our pilot‐plant procedure was similar to the results obtained by using the hydrocyclone method. Wilson D110 has a higher protein content in its corn kernels, producing higher yield and protein content gluten than the Pioneer 3394, which has lower protein content in the corn. The effects of drying method and temperature on the color of CGM were also discussed.
Effects of Maize Hybrid and Meal Drying Conditions on Yield and Quality of Extracted Zein
Authors: Wu Shaowen , Myers Deland J. , Johnson Lawrence A. 
Published: June 2007

ABSTRACTCorn gluten meal (CGM) produced from two maize hybrids and subjected to five drying treatments were used to determine the effects of variables on zein extraction. Zein extraction yields, protein recoveries, and purities were higher in the CGM with the higher protein content. The yield and protein recovery of zein decreased as the drying temperature increased. Zein yield, protein recovery, and purity were significantly lower in the CGM subjected to freeze‐ and spray‐drying than in those subjected to oven‐drying. A relatively higher pH value in the CGM slurries was a characteristic of freeze‐ and spray‐dried CGM. An explanation of these results based on the mechanisms of protein changes during drying is given.