bluuebunny/crossref_metadata_2025_split huggingface dataset:
Slowly Digestible Starch from Debranched Waxy Sorghum Starch: Preparation and Properties
Authors: Shin Sang Ick , Choi Hea Jin , Chung Koo Min , Hamaker Bruce R. , Park Kwan Hwa , Moon Tae Wha 
Published: June 2007

ABSTRACTEffects of debranching time, storage time, and storage temperature on production and structural properties of slowly digestible starch (SDS) were investigated. Waxy sorghum starch was hydrolyzed by isoamylase for various times (0–24 hr), and the variously debranched products were stored at ‐30, 1, and 30°C for 1–6 days. Optimal conditions for SDS production were isoamylase treatment for 8 hr and storage at 1°C for three days, resulting in SDS content of 27.0% in the optimum product. Microscopic observation revealed that rapidly digestible starch (RDS) and SDS were removed from the edges and surfaces of the optimum product by α‐amylase digestion. Digestion conditions that removed RDS and SDS resulted in a residue with a higher transition temperature and enthalpy than raw starch on a differential scanning calorimetric thermogram. Removal of RDS alone did not cause distinct decrements of peak temperature (Tp) and enthalpy (ΔH) compared with stored starch. The optimum SDS product showed an amorphous type of X‐ray diffractogram. Digestive removal of RDS from the optimum product gave a residue with X‐ray peaks similar to B type, which supports that it is partly crystalline. Removal of RDS and SDS gave broader peaks in the X‐ray pattern.
A Comparative Study of Fourier Transform Raman and NIR Spectroscopic Methods for Assessment of Protein and Apparent Amylose in Rice
Authors: Sohn Miryeong , Himmelsbach David S. , Barton Franklin E. 
Published: June 2007

ABSTRACTFourier‐transform Raman (FT‐Raman) spectroscopy and near‐infrared (NIR) reflectance spectroscopy were used to compare calibration models for determining rice cooking quality parameters such as apparent amylose and protein. Samples from two seasons were used in each calibration set. The laboratory values ranged from 4.89 to 12.48% for protein and from 0.2 to 25.7% for amylose. The data for both FT‐Raman and NIR were preprocessed with orthogonal signal correction (OSC) for standardization. For both spectroscopic methods, five models were optimized by partial least squares regression (PLSR) and by Martens' uncertainty regression (MUR), including no processing, smoothing, normalization, first derivative (D1), and second derivative (D2). Based solely on standard error of cross‐validation (SECV), the FT‐Raman method was superior to the NIR method for protein. For amylose, the FT‐Raman and NIR methods resulted in similar calibration statistics with a high precision, with the FT‐Raman requiring fewer factors. The best FT‐Raman models were generated from OSC preprocessing with MUR for protein (SECV 0.15%, five factors) and from OSC without MUR for amylose (SECV 0.70%, seven factors). The best NIR models were obtained with D2 transform of OSC spectra for protein (SECV 0.22%, four factors) and with OSC spectra for amylose (SECV 0.57%, 11 factors).
Prediction of β‐Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β‐Glucan and Traditional Oat Lines
Authors: Colleoni‐Sirghie Mirela , Jannink Jean‐Luc , Kovalenko Igor V. , Briggs Jenni L. , White Pamela J. 
Published: June 2007

ABSTRACTRheological properties of raw oat flour slurries were determined in experimental high β‐glucan (≤7.8%) and traditional oat lines (4–5% β‐glucan) grown in two consecutive years. Three different media were used to disperse oat flours: deionized water, silver nitrate solution (to inactivate endogenous enzymes), and alkali solution (to solubilize both water‐soluble and water‐insoluble β‐glucans). Significant correlations (P < 0.05) between viscosity of slurries and β‐glucan concentration obtained in either deionized water (r = 0.833), silver nitrate (r = 0.940), or alkali (r = 0.896) solutions showed that β‐glucans were the main contributor to oat extract viscosity. The highest correlation was obtained in silver nitrate solution, suggesting that inactivating endogenous enzymes is important to obtain high correlations. Predictive models of oat β‐glucan concentration based on the viscosity profile were developed using partial least squares (PLS) regression. Prediction of β‐glucan concentration based on viscosity was most effective in the silver nitrate solution (r = 0.949, correlation coefficient of predicted vs. analyzed β‐glucans) and least effective in the alkali solution (r = 0.870). These findings demonstrate that the β‐glucan in oat could be predicted by measuring the viscosity of raw flours in silver nitrate solution, and this method could be used as a screening tool for selective breeding.
Production of Bihon‐type Noodles from Maize Starch Differing in Amylose Content
Authors: Tam Lai Ming , Corke Harold , Tan Wilson T. , Li Jiansheng , Collado Lilia S. 
Published: June 2007

ABSTRACTMaize starches extracted from selected maize cultivars with 0.2–60.8% amylose contents were used to produce bihon‐type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory‐scale extruder simulating the traditional process of making bihon in the Philippines. The normal maize starches with amylose content of ≈28% were successfully used for bihon‐type noodle production, but waxy maize starches with 0.2–3.8% amylose content and high‐amylose maize starches with 40.0–60.8% amylose content failed to produce bihon‐type noodles. Viscoamylograph profile parameters and swelling volume are significantly correlated to amylose content of maize starch samples evaluated. These physicochemical properties may be used to indicate that the starch samples at normal amylose levels may be used for bihon‐type noodles. Starch noodles produced in the laboratory were not significantly different in terms of either cooking quality or textural properties from two commercially produced maize noodle samples, except for adhesiveness. The laboratory process and fabricated extruder can be used to produce bihon‐type noodles.
Genotype and Environmental Influences on Pasting Properties of Rice Flour
Authors: Dang Jennifer Minh‐Chau , Copeland Les 
Published: June 2007

ABSTRACTThe pasting behavior of flour from several Australian rice (Oryza sativa L.) cultivars, differing in amylose content and grown in three different locations and three seasons, were determined using the Rapid Visco Analyser. Genotype, growth season, and growth location all affected the pasting behavior of rice flour. The amylose content of the same cultivar was significantly higher in the coolest growing season, resulting in RVA traces with lower peak viscosity and higher setback than samples with lower amylose content. When the same cultivar of rice was grown in different locations in the same season, there were no significant differences in the total starch, protein, lipid, and amylose content of the flour, but there were significant differences in the pasting behavior. This indicates that environmental as well as genetic factors influence the pasting behavior of rice flour. Flour from parboiled and quick‐cooking rice did not paste and had low viscosities compared with unprocessed rice. Results from this study showed that the pasting behavior of rice flour was related to genotype and was influenced by environmental factors that brought about subtle changes in the grains that were not picked up by chemical analyses.
Molecular Structure and Some Physicochemical Properties of Buckwheat Starches
Authors: Yoshimoto Yasushi , Egashira Tamami , Hanashiro Isao , Ohinata Hiroshi , Takase Yoshikazu , Takeda Yasuhito 
Published: June 2007

ABSTRACTThe molecular structure and pasting properties of starches from eight buckwheat cultivars were examined. Rapid viscograms showed that buckwheat starches had similar pasting properties among cultivars. The actual amylose content was 16–18%, which was lower than the apparent amylose content (26–27%), due to the high iodine affinity (IA) of amylopectin (2.21–2.48 g/100 g). Amylopectins resembled each other in average chain‐length (23–24) and chain‐length distributions. The long‐chains fraction (LC) was abundant (12–13% by weight) in all the amylopectins, which was consistent with high IA values. The amyloses were also similar among the cultivars in number‐average DP 1,020–1,380 with 3.1–4.3 chains per molecule. The molar‐based distribution indicated that all the amyloses comprised two molecular species differing in molecular size, although the weight‐based distribution showed a single species. A comparison of molecular structures of buckwheat starches to cereal starches indicated buckwheat amylopectins had a larger amount of LC, and their distributions of amylose and short chains of amylopectin on molar basis were similar to those of wheat and barley starches.
Use of Size‐Exclusion High‐Performance Liquid Chromatography for Wheat Quality Prediction in Ethiopia
Authors: Labuschagne M. T. , Koen E. , Dessalegn T. 
Published: June 2007

ABSTRACTWheat quality testing facilities in Ethiopia are limited. The aim of this study was to determine whether size‐exclusion high‐performance liquid chromatography (SE‐HPLC) could be used in breeding programs for quality testing. Thirteen Ethiopian and two South African wheat cultivars were evaluated in two diverse environments for milling and dough characteristics. SE‐HPLC was done on the same samples. Across environments, both SDS‐soluble and SDS‐insoluble polymeric proteins significantly influenced important quality characteristics such as SDS‐sedimentation and mixograph development time. The large monomeric proteins, which are mainly gliadins, had a consistently significantly negative effect on quality. The increase of polymeric protein as opposed to monomeric protein led to improvement of quality characteristics. The SDS‐soluble and SDS‐insoluble polymeric proteins were equally important in quality prediction. The amount of polymeric proteins was significantly higher in the high‐protein environment. Despite a large environmental effect on most fractions, a large ratio of polymeric proteins to monomeric proteins (both SDS‐soluble and SDS‐insoluble) can be a good indicator of baking quality. SE‐HPLC is therefore an option to use in breeding programs in Ethiopia for quality evaluation.
Isolation and Characterization of Water‐Extractable Arabinoxylan from Hull‐less Barley Flours
Authors: Trogh Isabel , Courtin Christophe M. , Delcour Jan A. 
Published: June 2007

ABSTRACTA new procedure was developed for the isolation of highly purified water‐extractable arabinoxylan (WE‐AX) from hull‐less barley flour. It included inactivation of endogenous enzymes, removal of proteins with silica gel, and removing β‐glucans, arabinogalactan‐peptides, and starch fragments by enzyme or solvent precipitation steps. WE‐AX recovered by this isolation procedure represented, on average, 47% of all WE‐AX present in hull‐less barley flour. Purified WE‐AX from flour of different hull‐less European barley cultivars contained 84.9–91.8% AX and showed small structural differences. The apparent peak molecular weight of the purified WE‐AX was 730,000–250,000, and the arabinose‐to‐xylose ratio was 0.55–0.63. Proton nuclear magnetic resonance spectroscopy showed that the levels of un‐, O‐2 mono‐, O‐3 mono‐, and O‐2,O‐3 disubstituted xylose residues were 59.1–64.7%, 8.2–10.0%, 5.7–10.6%, and 17.6– 23.1%, respectively, and the ratio of di‐ to monosubstituted xylose was 0.90–1.54. Both O‐3 mono‐ and disubstituted xylose residues occurred isolated or next to disubstituted xylose residues in the WE‐AX chain.
Detecting Vitreous Wheat Kernels Using Reflectance and Transmittance Image Analysis
Authors: Xie Feng , Pearson Tom , Dowell Floyd E. , Zhang Naiqian 
Published: June 2007

ABSTRACTThe proportion of vitreous durum kernels in a sample is an important grading attribute in assessing the quality of durum wheat. The current standard method of determining wheat vitreousness is performed by visual inspection, which can be tedious and subjective. The objective of this study was to evaluate an automated machine‐vision inspection system to detect wheat vitreousness using reflectance and transmittance images. Two subclasses of durum wheat were investigated in this study: hard and vitreous of amber color (HVAC) and not hard and vitreous of amber color (NHVAC). A total of 4,907 kernels in the calibration set and 4,407 kernels in the validation set were imaged using a Cervitec 1625 grain inspection system. Classification models were developed with stepwise discriminant analysis and an artificial neural network (ANN). A discriminant model correctly classified 94.9% of the HVAC and 91.0% of the NHVAC in the calibration set, and 92.4% of the HVAC and 92.7% of the NHVAC in the validation set. The classification results using the ANN were not as good as with the discriminant methods, but the ANN only used features from reflectance images. Among all the kernels, mottled kernels were the most difficult to classify. Both reflectance and transmittance images were helpful in classification. In conclusion, the Cervitec 1625 automated visionbased wheat quality inspection system may provide the grain industry with a rapid, objective, and accurate method to determine the vitreousness of durum wheat.
Oil Binding of Heat‐Treated Waxy Wheat Starch Granules and Starch Granule Ghosts Produced with Concentrated KI and I2
Authors: Hayashi M. , Seguchi M. 
Published: June 2007

ABSTRACTDry waxy wheat starch granules were heat‐treated at 120°C for 5 hr, and then shaken vigorously in a biphasic system of oil and water. Non‐heat‐ treated starch remained in the aqueous phase, whereas the heat‐treated starch granules showed a strong oil‐binding ability that was lost by trypsin treatment. This result showed that the starch granule surface protein changed from hydrophilic to hydrophobic due to the heat treatment. The presence of starch granule surface protein was ascertained by staining with fluorescamine and fluorescence microscopic observation. Heat‐treated waxy wheat starch granules were incubated with a 25% KI/10% I2 (w/v) solution, which produced “ghosts” (exterior and interior) structures. The exteriors stained red‐brown, whereas the interiors stained black‐brown. Sonication (20 kHz for 255 sec) followed by centrifugation separated the structures, which were then shaken vigorously in an oil and water system. Only the exterior ghosts exhibited a remarkable emulsification property, which disappeared after trypsin treatment. The ghosts from unheated control granules did not show emulsification. The presence of protein in the exterior ghost fraction was further substantiated by fluorescamine treatment. No protein was detectable in the interior fraction with this dye. From these results, we suggest that the ghost fraction of the waxy wheat starch contained the starch granule surface protein that was made hydrophobic by heat treatment. Also, the nature of the induced emulsification property of the exterior fraction (ghosts) and the oil‐binding ability of the heat‐treated waxy wheat starch granules coincided. Both were due to the hydrophobic nature of the same starch granule surface protein, which showed that the ghosts were the swollen form of the outer region of the waxy starch granule.
End Use Quality of Waxy Wheat Flour in Various Grain‐Based Foods
Authors: Hayakawa K. , Tanaka K. , Nakamura T. , Endo S. , Hoshino T. 
Published: June 2007

ABSTRACTThe practical applications of flour from waxy (amylose‐free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoza. An excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) resulted in poorer functional properties (sticky, lumpy, or less crispy textures) in almost every end use product. However, incorporation of <20% waxy hexaploid wheat flour, produced considerable improvement in shelf‐life characteristics. After one day of storage, the bread from flour including waxy hexaploid wheat flour maintained moistness, softness, and stickiness. This application of waxy hexaploid wheat flour as an antistaling ingredient was also confirmed in cake products. Tests were also conducted on alimentary pasta products. In alimentary pasta, waxy hexaploid wheat flour was most effective when utilized for frozen fried dumplings (gyoza). By using flour including 30 or 50% waxy hexaploid wheat flour, the problem of firmness was solved without other ingredients. In conclusion, flour from waxy hexaploid wheat may be useful in developing more increased staling‐ and freezing‐tolerant grain‐based foods. Starch properties could be responsible for these improved characteristics.
A New Method to Study Simple Shear Processing of Wheat Gluten‐Starch Mixtures
Authors: Peighambardoust S. H. , van der Goot A. J. , Hamer R. J. , Boom R. M. 
Published: June 2007

ABSTRACTThis article introduces a new method that uses a shearing device to study the effect of simple shear on the overall properties of pasta‐like products made from commercial wheat gluten‐starch (GS) blends. The shear‐processed GS samples had a lower cooking loss (CL) and a higher swelling index (SI) than unprocessed materials, suggesting the presence of a gluten phase surrounding starch granules. Pictures of dough micro‐structure by confocal scanning laser microscopy (CSLM) showed the distribution of proteins in the shear‐processed samples. This study revealed that simple shear processing could result in a product with relevant cooking properties as compared with those of commercial pasta. Increasing gluten content in GS mixtures led to a decrease in CL and an increase in maximum cutting stress of processed samples, whereas no clear correlation was found for SI values of sheared products. It was concluded that the new shearing device is unique in its capability to study the effect of pure shear deformation on dough development and properties at mechanical energy and shear stress levels relevant to industrial processing techniques like pasta extrusion.
Effect of Protein Quality, Protein Content, Bran Addition, DATEM, Proving Time, and Their Interaction on Hearth Bread
Authors: Aamodt Anette , Magnus Ellen Merethe , Færgestad Ellen Mosleth 
Published: June 2007

ABSTRACTThe effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size‐exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small‐scale baking of hearth loaves. Protein quality influenced size and shape of the hearth loaves positively. Enhanced protein content increased loaf volume and decreased the form ratio of hearth loaves. The effect of protein quality and protein content was dependent on the size‐distribution of the proteins in flour, which affected the viscoelastic properties of the dough. Doughs made from flours with strong protein quality can be proved for a longer time and thereby expand more than doughs made from weak protein quality flours. Doughs made from strong protein quality flours tolerated bran addition better than doughs made from weak protein quality flours. Doughs made from high protein content flours were more suited for hearth bread production with bran than doughs made from flours with low protein content. DATEM had small effect on dough properties and hearth loaf characteristics compared with the other factors.
Effect of Foliar Sulfur and Nitrogen Fertilization on Wheat Storage Protein Composition and Dough Mixing Properties
Authors: Tea I. , Genter T. , Naulet N. , Boyer V. , Lummerzheim M. , Kleiber D. 
Published: June 2007

ABSTRACTNitrogen (N) and sulfur (S) supplies have a strong influence on the quality and quantity of wheat storage proteins, which play an important role in the breadmaking process. Nitrogen derived from urea, S from micronized elemental sulfur, and a mixture of both (N+S) were applied at anthesis stage on wheat by foliar spray. To relate N and S incorporation in storage proteins to the quality of dough, their incorporation into each storage protein fraction was measured: monomers, low molecular weight glutenin subunits (LMW‐GS), and high molecular weight glutenin subunits (HMW‐GS). Then protein fraction quantities, molecular weight distribution (MWD), polymerization index (PI), and molecular dimensions of unextractable polymeric protein (UPP), as well as dough mixing properties were determined. Fertilizers N and S were differentially incorporated into each storage protein fraction, influencing protein synthesis. Moreover, after the N+S fertilization, the increase of the polymeric proteins induced an increase in molecular weight and compactness, as well as in dough strength and consistency. These results provide evidence that N and S fertilizers applied by foliar spray route at anthesis, simultaneously, play an important role in controlling the storage protein synthesis and the degree of polymerization, which in turn influence dough mixing properties.
Effects of Protein Content and Composition on White Noodle Making Quality: Color
Authors: Wang Chun , Kovacs Miklos I. P. , Fowler D. B. , Holley Richard 
Published: June 2007

ABSTRACTWheat cultivars, representing three winter and three spring wheats were grown in western Canada with six levels of nitrogen fertilizer and flours were prepared from them with an extraction rate of 65%. Using a chromameter, flour color and the color of uncooked white noodle sheets made from these flours with different resting times were assessed. The cooked noodle sheet color was also assessed. While protein content initially declined with added nitrogen and increased with further nitrogen addition, brightness (L*) of flour decreased and redness (a*) and yellowness (b*) increased. Positive correlation coefficients of flour brightness with particle size index (PSI) were also observed. Flour redness (a*) and yellowness (b*) were also affected by flour moisture content, whereas L* values were not significantly correlated with moisture contents. For the uncooked white noodle sheet, as protein content increased brightness decreased but there was an increase in a* and b* values. Thus, the L* value for noodle sheets was negatively correlated with the a* and b* values. The percentages of monomeric protein and soluble glutenin in flour were equal to or better than protein content in relation to most noodle sheet color characters. Uncooked noodle sheet brightness decreased, while redness and yellowness increased with rest time. In general, uncooked white noodle sheets prepared from different wheat flours can be ranked in terms of brightness and yellowness within each level of nitrogen fertilization.