bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rheological Behavior of Undeveloped and Developed Wheat Dough
Authors: Campos Danilo T. , Steffe James F. , Ng Perry K. W. 
Published: June 2007

ABSTRACTUndeveloped wheat dough is essentially wheat flour that has become fully hydrated without being deformed. The rheological properties of this material were compared to dough (developed dough) made using the standard method involving a farinograph. Flow behavior of undeveloped and developed dough samples made from hard and soft wheat flours were tested using creep tests, frequency sweep oscillatory tests, and temperature sweep oscillatory tests. All experiments showed that the undeveloped dough requires less resistance for deformation than developed dough. The differences are due to the energy input received by the developed dough and the influence of this factor in forming the protein matrix associated with developed dough. To attain a comparable state as the dough made in the farinograph, an energy input must be applied to the undeveloped dough material. Understanding the differences between undeveloped and developed dough may lead to new products, equipment, and processes in the bakery industry.
Effect of Fusarium Head Blight on Semolina Milling and Pasta‐Making Quality of Durum Wheat
Authors: Dexter J. E. , Marchylo B. A. , Clear R. M. , Clarke J. M. 
Published: June 2007

ABSTRACTTen durum wheat cultivars harvested in Manitoba in 1995, which were downgraded primarily because of fusarium‐damaged (FD) kernels, were subjected to mycological tests and evaluated for semolina milling and pasta‐making quality. Fusarium graminearum was the primary fungus infecting kernels. The ratio of FD to deoxynivlaenol (DON) level varied slightly among cultivars but was generally near unity. Retention of DON in semolina was about 50%. FD had a negative impact on kernel weight and test weight, resulting in lower semolina yield. Semolina ash content and bran specks were not affected by FD, but semolina became duller and redder. FD had no effect on protein content, but gluten strength was weaker probably due to a lower proportion of glutenins as shown by reversed‐phase high‐performance liquid chromatographic analysis of sequentially extracted gluten proteins. The influence of FD on gluten strength was not sufficient to alter pasta texture. FD had a strong adverse effect on pasta color. Even for the least damaged cultivars, which had FD levels near the limit of 2% established for the No. 3 and No. 4 Canadian Western Amber Durum (CWAD) grades, the deterioration in pasta color was readily discernible by eye, confirming that the strict FD tolerances for premium No. 1 CWAD (0.25%) and No. 2 CWAD (0.5%) grades are warranted.
Isolation and Characterization of Zein from Corn Distillers' Grains and Related Fractions
Authors: Wolf Walter J. , Lawton John W. 
Published: June 2007

ABSTRACTCorn distillers' grains with solubles (CDGS), the major coproduct of fermentation of corn to produce ethanol, were extracted with 0.1M NaOH, 0.1% dithiothreitol (DTT), and 0.5% SDS yielding 35% of the total nitrogen and ≈25% of the protein nitrogen. Gel electrophoresis revealed that the extractable proteins contained zein plus other proteins similar to the extractable proteins from corn flour. Although difficult to extract, the proteins isolated from the fermentation coproducts appeared undegraded and apparently survived gelatinization, fermentation, distillation, and drying during the production of ethanol. Extraction of CDGS with 60% ethanol at 60°C yielded 1.5–3.9% of crude zein. When the ethanol contained DTT, yields of crude zein were increased to 3.2–6.6%. Protein contents of the crude zeins were only 37–57%, indicating that lipids and pigments were coextracted with the ethanol. Gel electrophoresis showed that the protein fractions extracted by ethanol contained primarily α‐zein whereas the proteins extracted by ethanol + DTT contained α‐ + β‐zein. Further confirmation of the presence of zein in the crude prolamin preparations was obtained by amino acid analyses. The amino acid compositions of the crude zeins paralleled those of commercial zein and α‐zein.
Quality Characteristics of Waxy Hexaploid Wheat (Triticum aestivum L.): Properties of Starch Gelatinization and Retrogradation
Authors: Hayakawa Katsuyuki , Tanaka Keiko , Nakamura Toshiki , Endo Shigeru , Hoshino Tsuguhiro 
Published: June 2007

ABSTRACTThe viscoelastic properties and molecular structure of the starch isolated from waxy (amylose‐free) hexaploid wheat (WHW) (Triticum aestivum L.) were examined. WHW starch generally had lower gelatinization onset temperature, peak viscosity, and setback than the starch isolated from normal hexaploid wheat (NHW). Differential scanning calorimetry (DSC) showed that WHW starch had higher transition temperatures (To, Tp, and Tc) and enthalpy (ΔH) than NHW starch. However, when compared on the basis of amylopectin (AP) content, ΔH of WHW starch was almost statistically identical to that of its parental varieties. Typical A‐type X‐ray diffraction patterns were observed for the starches of WHW and its parental varieties. Somewhat higher crystallinity was indicated for WHW starch. WHW starch was also characterized by having greater retrogradation resistance. The high‐performance size‐exclusion chromatography (HPSEC) of amylopectin showed that each amylopectin yielded two fractions after debranching. Although WHW amylopectin had somewhat long B chains, little difference was observed in the ratio of Fr.III/ Fr.II between WHW and its parental varieties.
Thermomechanical Behavior of Concentrated Starch‐Water Preparations
Authors: Rolee A. , Le Meste M. 
Published: June 2007

ABSTRACTThe rheological behavior of concentrated starch preparations from various origins was studied by dynamic mechanical thermal analysis (DMTA). Four types of starch were used: wheat, potato, normal, and waxy corn adjusted to moisture contents in the 42–49% (w/w) range. The thermal treatments of the starch‐water mixtures consisted of heating to 85°C and cooling to room temperature, both at a rate of 1°C/min. During heating, the storage modulus (E′) appearance was first characterized by an increase with a maximum at ≈70°C (or potato starch at 63°C) followed by a decrease to 85°C. During cooling, storage modulus increased steadily down to room temperature. The magnitude of these variations depended on the starch type. Despite some differences, all the loss tangent curves showed a decrease during heating from 60–70°C to 85°C, followed by a plateau during cooling. To propose an interpretation for the DMTA results, we measured, by laser‐light diffraction, the influence of heating (up to the maximum E′ peak) on the distribution of the granule sizes of the different starches. Moreover, differential scanning calorimetry (DSC) was used to measure the temperature range where the melting of starches ordered regions occurred. Partial melting enthalpies were plotted against temperature. The hypothesis of a relationship between swelling and an increase in rigidity during heating seemed to be confirmed by laser‐light diffraction, whereas DSC indicated the decrease in rigidity was caused predominantly by order‐disorder transitions. During cooling, amylose gelation plays a major role in the rigidity increase, but a contribution of amylopectin is not excluded.
Production of Textile Fibers from Zein and a Soy Protein‐Zein Blend
Authors: Zhang Menglin , Reitmeier Cheryll A. , Hammond Earl G. , Myers Deland J. 
Published: June 2007

ABSTRACTZein fibers were successfully prepared by a wet‐spinning technique from a zein suspension formulated with 15% zein, 60% water, 22% 0.4N sodium hydroxide, and 3% urea by weight. Tenacities were measured with an Instron machine, and flexibility was determined by noting the smallest diameter rod around which a fiber could be looped without breaking. After spinning, the tenacity of the zein fibers was improved by modification with several agents: acetic anhydride for acetylation, glutaraldehyde, and dialcohols for cross‐linking and physical stretching. The tenacity and flexibility of the fibers were measured at 11, 65, and 100% rh. Untreated fibers had tenacities of 3.41, 2.65, and 0.17 g/tex at 11, 65, and 100% rh, respectively. A combination of chemical treatments (20% glutaraldehyde and 95% acetic anhydride) and 115% stretching increased tenacities to 6.89. 6.56, and 1.17 g/tex at 11, 65, and 100% rh, respectively. Control zein fibers had flexibilities of 5 and 2.5 mm at 11 and 65% rh, respectively, whereas the treated fibers had flexibilities of 1.5 mm at both humidities. Extrusion of zein fibers was not successful. Zein‐soy protein mixture could be extruded, but properties of wet‐spun fibers of zein‐soy blends were not much improved over those of soy protein alone. The tenacity of blended soy protein‐zein fibers was greater than that of soy protein fibers at 11% rh.
Molecular Characterization of Barley β‐Glucans by Size‐Exclusion Chromatography with Multiple‐Angle Laser Light Scattering and Other Detectors
Authors: Knuckles B. E. , Yokoyama W. H. , Chiu M. M. 
Published: June 2007

ABSTRACTMolecular characteristics were determined for mixed‐linkage (1→3) (1→4)‐β‐d‐glucans (β‐glucans) extracted from Azhul, Crystal, Waxbar, and Prowashonupana barleys. β‐Glucans in extracts (with or without α‐amylase, protease, hemicellulase, or xylanase treatment) were separated from other components by high‐performance size‐exclusion chromatography and detected with multiple‐angle laser light scattering, refractive index, and fluorometry following postrefractive index treatment with Calcofluor. Pretreatment of barley with 70% ethanol (80°C, 4 hr) reduced β‐glucanase activity by ~20%. Hot‐alcohol treatment also reduced β‐glucan extraction at 23 and 65°C by 42 and 14%, respectively. Molecular weights of β‐glucans in the first water extract were generally higher than in succeeding water and alkali extracts. Weight average molecular weights ranged from 0.44 × 106 to 2.34 × 106 g/mol after α‐amylase treatment to remove interfering starch. Interference due to pentosans was not demonstrated using enzyme treatments.
Prediction of Cooked Rice Texture Quality Using Near‐Infrared Reflectance Analysis of Whole‐Grain Milled Samples
Authors: Windham William R. , Lyon Brenda G. , Champagne Elaine T. , Barton Franklin E. , Webb Bill D. , McClung Anna M. , Moldenhauer Karen A. , Linscombe Steve , McKenzie Kent S. 
Published: June 2007

ABSTRACTRice quality is based on chemical and physical properties affecting its appearance, flavor, and texture characteristics. Sensory quality can be assessed by a combination of descriptive sensory and physicochemical property evaluations. The purpose of the present study was to assess the potential of near‐infrared reflectance spectroscopy (NIRS) and NIRS in combination with other physicochemical measurements for the determination of sensory texture attributes in whole‐grain milled rice samples. Six rice samples representing combinations of variety and growing locations received treatments of two degrees of milling and five drying conditions to achieve final moisture levels of 12 or 15% (n = 120). Quality measurements of the cooked rice included sensory and instrumental texture analyses. Quality measurements of the uncooked rice included amylose and protein (chemical reference), whiteness, transparency, and degree of milling (appearance units of milled rice), and NIRS analyses. Partial least squares (PLS) regression was used to reveal the relationships between the different types of measurements. The sensory texture attributes: manual adhesiveness (MADHES), visual adhesiveness (VADHES), and stickiness to lips (STICKI) were related to deep‐milled samples and positively correlated to amylose, whiteness, and milling degree. The attribute roughness (ROUGH) was related to light‐milled samples and positively correlated to protein and negatively correlated to amylose. The main variation in sensory attributes was a result of amylose and protein contents of the rices. A noise‐compensation value, relative ability of prediction (RAP), was used to express the degree of prediction (1.0 = best possible prediction). NIRS gave the best prediction results for the texture attributes: MADHES, VADHES, and STICKI with an RAP of 0.57, 0.54, and 0.56, respectively. NIRS is best at predicting texture characteristics of cooked rice perceived in the visual, tactile, and initial oral phases of sensory evaluation. The calibration of NIRS plus physicochemical variables did not improve the predictability of sensory texture over NIRS alone. The prediction of sensory texture in rice by NIR needs to be further investigated on a large number of samples with different varieties, growing locations, cultivation methods, harvesting methods, and processing after harvesting.
Effect of l‐Ascorbic Acid and Superoxide Anion Radical on the Rheological Properties of Wheat Flour‐Water Dough
Authors: Nakamura M. , Kurata T. 
Published: June 2007

ABSTRACTl‐Ascorbic acid (AsA) plays an important role in the rheological properties of bread dough and as an improver. Addition of AsA and iron, as heavy metal ions, affected the rheological properties, especially hardness of flour‐water dough prepared under aerobic conditions. Addition of both AsA and iron increased the hardness of regular flour‐water dough as compared with control dough; using oxygen‐saturated water further increased the dough hardness. Dough mixed with AsA under nitrogen gas showed significantly decreased dough hardness when compared with dough mixed with AsA under air. The improved effect of AsA on dough hardness may be due to oxygen radicals generated during AsA oxidation. The effect of the superoxide anion radical (O2‐) on dough hardness was examined by using both O2‐ scavenging and O2‐ generating systems. In an O2‐ generating system (xanthine and xanthine oxidase), dough hardness increased. In an O2‐ scavenging system (superoxide dismutase and catalase), dough hardness was similar to that of the control. It was strongly indicated that hardness of dough containing AsA was much influenced by the O2‐ generated in the oxidation process of AsA.
Characterization of Protein Fractions of Rice Bran to Devise Effective Methods of Protein Solubilization
Authors: Hamada J. S. 
Published: June 2007

ABSTRACTProteins from the defatted brans of representative rice cultivars were fractionated into albumins, globulins, prolamins, and acid‐soluble glutelins, accounting for 34, 15, 6, and 11% of the total bran proteins, respectively. The remaining insoluble residue protein, after treatment with 0.1M sodium hydroxide, resulted in the solubilization of 95% of the residue protein, representing 32% of the total bran protein. The relative molecular mass (Mr) values determined by size‐exclusion HPLC were 10–100 kDa, 10–150 kDa, 33–150 kDa, and 25–100 kDa for the fully dissociated polypeptides of albumins, globulins, prolamins, and acid‐soluble glutelins, respectively. Despite a breakdown of disulfide bonds of the residue protein during sodium hydroxide solubilization, the Mr of the majority of the fully dissociated polypeptides of this fraction ranged from 45 to 150 kDa. Insolubility of residue protein was due mainly to its strong aggregation and extensive disulfide bond cross‐linking. Efficient methods may be developed for solubilizing up to 98% of rice bran protein by the use of dissociating and disulfide breaking agents currently in use in the food industry.
Hydrocyclone Separation of Dry‐Milled Corn
Authors: Dickey L. C. , Dallmer M. F. , Radewonuk E. R. , Parris N. , Kurantz M. , Craig J. C. 
Published: June 2007

ABSTRACTCorn milled to <1 mm using a screen mill was sieved and the particles >590 μm were soaked for 1 hr in solutions with a range of glucose concentration providing liquid specific gravities above and below that of the lighter fraction (corn germ). A suspension of these particles was pumped through a hydrocyclone to separate the germ particles and to rinse watersoluble compounds from the corn. The specific gravity of the hydrocyclone streams (suspensions), as well as liquid phase (after solids settling) was measured, and product compositions and particle sizes were determined. This work shows that a germ‐enriched fraction of corn ground to <1 mm, can be separated with a hydrocyclone. To enable computer simulation of the corn‐treatment process, the experimental data was used to construct a two‐component model of the hydrocyclone separation of the milled corn. In the model, the milled and sieved corn is virtually separated into germ and endosperm streams that are fed to paired hydrocyclone models. Hydrocyclone bypassing streams that simulate particles entrained to the contrary outlet (underflow for germ and overflow for endosperm particles) were included in the simulation to bring the model into agreement with the experimental product compositions.
Light‐Scattering Molecular Weights and Intrinsic Viscosities of Processed Waxy Maize Starches in 90% Dimethyl Sulfoxide and H2O
Authors: Millard Merle M. , Dintzis Frederick R. , Willett J. L. , Klavons Jerome A. 
Published: June 2007

ABSTRACTWaxy maize starch was treated by a variety of gentle and severe methods: direct dispersion‐solubilization into 90% dimethyl sulfoxide (DMSO) and H2O solvent, extrusion followed by dispersion‐solubilization of the ground exudate into solvent, or jet‐cooking or stirred autoclaving of an aqueous starch slurry followed by transfer into solvent. Intrinsic viscosities [η] and multiangle light‐scattering measurements were made in 90% DMSO‐H2O. A Mark‐Houwink relation, [η] = (0.28–1.2) Mw0.29 ± 0.04, was obtained over a molecular weight range of ≈30–700 million. However, there was a large amount of scatter in the data when [η] were >140 mL/g. The power law relationship Rg ∝ Mw0.41±0.04 was noted between radii of gyration and molecular weights. We infer from our data that over the entire range of Mw distributions, the amylopectin existed in solution as relatively compact molecules or aggregates and that in the higher molecular weight region, the size and possibly the shape of the “dissolved” amylopectin was highly sensitive to the method of dispersal and treatment.
Effects of Granular Structures on the Pasting Behaviors of Starches
Authors: Tsai Mei‐Lin , Li Chin‐Fung , Lii Cheng‐Yi 
Published: June 2007

ABSTRACTJaponica (Tainung 67 [TNu67]) and waxy (Taichung 70 [TCW70]) rice, normal and waxy corn, and cross‐linked waxy rice and corn starches were used in an investigation of the influence of the granular structure on the pasting behavior of starch, using small amplitude oscillatory rheometry. Both normal corn and normal rice (TNu67) starches had the highest storage moduli (G′), followed by their cross‐linked versions; native waxy corn and rice starches had the lowest. Native waxy starches showed paste characteristics (G′ < 500 Pa; tan δ > 0.2) at concentrations of up to 35%. However, cross‐linked waxy starches exhibited gel behavior at 10% concentration (cross‐linked TCW70) or higher (cross‐linked waxy corn starch). The degrees of swelling power were in the order: TCW70 > native waxy corn > TNu67 ≅ cross‐linked TCW70 ≅ normal corn ≅ cross‐linked waxy corn starches. Solubilities were in the order: normal corn > TNu67 > native waxy > cross‐linked waxy starches. The addition of 2% purified amylose from indica rice (Kaohsiung Sen 7) did not induce gelation of waxy corn starch. Swelling powers of normal corn, TNu67, and crosslinked waxy starches were similar, but normal corn and TNu67 had much higher G′ value. Such results implied that the formation of gel structure was governed by the rigidity of swollen granules and that the hot‐water soluble component could strengthen the elasticity of the starch gel or paste.
Separation of Wheat Proteins by Two‐Dimensional Reversed‐Phase High‐Performance Liquid Chromatography Plus Free Zone Capillary Electrophoresis
Authors: Bean S. R. , Lookhart G. L. 
Published: June 2007

ABSTRACTGliadins and glutenins from four hard red winter wheat cultivars were separated by a novel two‐dimensional (2D) technique. Protein extracts were separated by reversed‐phase high performance liquid chromatography as the first dimension with each 30‐sec interval collected separately. Those fractions were then separated by free‐zone capillary electrophoresis (FZCE) for the second dimension. Data was combined into 2D surface contour plots similar to traditional gel electrophoresis 2D maps. For HPLC, C8 and C18 columns were used in the first dimension to separate gliadins and glutenins, respectively. Uncoated fused silica capillaries (27 cm × 25 μm, i.d.) were used for the 2D FZCE separations. Differences in the 2D maps of both gliadin and glutenin fractions were found between pairs of both closely related and sister lines that varied in quality.
Influence of Gliadin‐Rich Subfractions of Glenlea Wheat on the Mixing Characteristics of Wheat Flour
Authors: Hussain A. , Lukow O. M. 
Published: June 2007

ABSTRACTThe effect of gliadin‐rich subfractions of extra‐strong wheat on the mixing properties of Canada Prairie Spring (CPS) wheats and Canada Western Extra Strong Red Spring wheat (CWES) cv. Glenlea was determined by the 2‐g mixograph. Thirteen subfractions isolated from the single ethanol extract of Glenlea showed differences in their SDS‐PAGE patterns of total proteins, low molecular weight glutenin subunits, the ω‐gliadin component, and acid‐PAGE electrophoregrams. High molecular weight glutenin subunits were found only in one subfraction isolated by increasing the concentration of ethanol. Subfractions that remained solubilized in the water phase after removal of ethanol from the extract were deficient in ω‐gliadins and contained a number of fast‐moving protein bands. These fractions caused a significant delay (from 2.64 to 5.41 min and from 5.75 to 8.16 min) in the mixograph peak development of CPS and Glenlea flours, respectively. On the contrary, the water‐insoluble subfractions reduced the mixing time requirement (from 2.6 to 1.08 min and from 5.8 to 1.7 min for CPS and Glenlea flours, respectively) and caused a rapid decline in the dough stability as the mixing continued. Both base flours showed an increase in peak height with the addition of ethanol‐extractable protein subfractions. Mixograph development time and energy to peak increased with the addition of water‐soluble subfractions but decreased with water‐insoluble subfractions of the 70% ethanol extract. The band width at peak increased when water‐soluble subfraction 6.5 was added to CPS flour but decreased when it was added to Glenlea flour. Removal of ethanol‐extractable components from flours resulted in loss of viscoelasticity. Adding subfraction 1.5 back to the flour residue caused a return of this physicochemical attribute. Addition of a nonwater‐ dispersible subfraction (1.5) to CPS flour or CPS flour residue caused a significant increase in the formation of gluten. Approximately 35–42% of the added gliadins were incorporated into the gluten network of CPS flour and 34–52% into the flour residue.
Interactions of Protein and Starch Studied Through Amyloglucosidase Action
Authors: Guerrieri Nicoletta , Eynard Lucia , Lavelli Vera , Cerletti Paolo 
Published: June 2007

ABSTRACTThe access of amyloglucosidase to the carbohydrate molecule was taken as a measure of interactions occurring among starch, amylose, amylopectin, β‐dextrin and purified gluten, gliadins, high molecular weight glutenin subunits, or bovine serum albumin when they were mixed together and gelatinized before digestion. The most relevant decrease in liberated glucose, denoting coverage of some reaction sites for amyloglucosidase, occurred when gliadins were mixed with the carbohydrates. Other proteins were not as effective as gliadins. Amylopectin was not affected by any protein. Comparison of results allows some hypothesis to be formulated about the influence of structure on molecular interactions.