Rheological and breadmaking properties of wheat samples infected with<Emphasis Type="Italic">Fusarium spp.</Emphasis>

Rheological and breadmaking properties of untreated and suboptimally stored wheat samples (grain moisture: 20%, temperature: 20°C) and also of wheat which was inoculated withFusarium spp. were investigated. The deoxynivalenol (DON) content of the stored and inoculated wheat samples ranged between 820–12,000 μg/kg. Gluten proteins were isolated with different extraction solutions and the fractions obtained were analysed by means of RP-HPLC. Microextension tests and micro-baking tests were used for the determination of dough properties (maximum resistance (MR) and extensibility (EX)) and bread volume, respectively. In spite of the extremely high DON concentrations of some wheat samples contaminated withFusarium spp. they showed only a slight decrease of the amount of gluten proteins. Extension tests of dough led to a slight decrease of MR, bread volumes stayed almost the same compared with the non-contaminated grain. The contamination of wheat withAspergillus andPenicillium led to a high decrease of gluten proteins, which resulted in an extremely decreased MR of the dough and a very low bread volume.     

Preparation of corn gluten hydrolysate with angiotensin I converting enzyme inhibitory activity and its solubility and moisture sorption

This study attempted to prepare a hydrolysate of corn gluten containing powerful ACE inhibitory activity and higher solubility, which could be used as a physiologically functional food material. The digestion of starch at 80 °C resulted in more removal of the starch from the corn gluten than that at 60 °C. More than 95% reducing sugars as enzymic digests of starch was removed by washing three-times. As for the thermal treatment effect on the increase of degree of hydrolysis (DH), degree of increase of protein content (slope) was 6.30 mg/ml min at 100 °C, 4.40 mg/ml min at 80 °C and 2.29 mg/ml min without heat treatment. After 45 min of heat treatment the increased ratio of protein content was greater than those by other heat treatments. After the pretreatment of corn gluten, hydrolysis with Flavourzyme, among six commercial proteases, resulted in the production of the hydrolysate with the highest ACE inhibitory activity, and with Protamax, the second highest ACE inhibitory activity was obtained. Flavourzyme hydrolysate of corn gluten at the 4% level was easily and completely soluble between pH 2 and 9. Water sorption of the hydrolysate slowly increased up to 0.8 of water activity and greatly increased at higher than 0.8 of water activity.     

Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread

When psyllium husk, wheat bran and germ was added, Incorporation of psyllium and wheat bran may affect the dough structure, dough rheology as well as the final quality of baked Arabic flat bread, which, thus, became important for this study. Scanning Electron Micrographs (SEM) taken on Arabic bread, depicted both intact small and the large starch granules on the outer crust area. This was mainly due to the rapid loss of moisture from the Arabic bread surface during intense baking operation leaving less moisture for gelatinization to take place. With psyllium added to WWF at 0, 3, and 5 % level, the peak time was increased from 3 to 4.5 min. The ascending and descending angle values were more or less identical in all the samples except with wheat germ addition, whereas much lower values (51 to 58°) for these parameters were observed, indicating a faster rate of dough breakdown. With psyllium, fine- and coarse bran addition to WWF, a corresponding increase in peak time was observed. Ascending and descending angles showed similar trends to that of the WWF and psyllium combinations. Use of falling number apparatus is an indirect method of measuring the diastatic enzyme activity in cereal flours. WGF showed lower falling-number values (502 s) than the WWF (607 s). Addition of fine bran to WWF lowered the falling number (607 to 563 s) whereas with coarse wheat bran and germ, these values were increased.     

Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging

A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and starch in dough without any preprocessing. Fluorescence images of thin sections of gluten, starch, and dough were acquired under 63 different combinations of excitation and emission wavelengths, resulting in a set of data consisting of the FF data for each pixel. Cosine similarity values between the FF of each pixel in the dough and those of gluten and starch were calculated. Each pixel was colored according to the cosine similarity value to obtain a pseudo-color image showing the distributions of gluten and starch. The dough sample was then fluorescently stained for gluten and starch. The stained image showed patterns similar to the pseudo-color FF image, validating the effectiveness of the FF imaging method. The method proved to be a powerful visualization tool, applicable in fields other than food technology.     

Visualization of Gluten and Starch Distributions in Dough by Fluorescence Fingerprint Imaging

A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and starch in dough without any preprocessing. Fluorescence images of thin sections of gluten, starch, and dough were acquired under 63 different combinations of excitation and emission wavelengths, resulting in a set of data consisting of the FF data for each pixel. Cosine similarity values between the FF of each pixel in the dough and those of gluten and starch were calculated. Each pixel was colored according to the cosine similarity value to obtain a pseudo-color image showing the distributions of gluten and starch. The dough sample was then fluorescently stained for gluten and starch. The stained image showed patterns similar to the pseudo-color FF image, validating the effectiveness of the FF imaging method. The method proved to be a powerful visualization tool, applicable in fields other than food technology.     

Effect of Lime Pretreatment on Granulation of Switchgrass

Densification of switchgrass into consistent and high-density solid feedstock will reduce the cost of transport, handling, and storage to produce fuels and chemicals. Development a novel, low-cost densification technology is critical for reducing the delivered cost of feedstock while improving the bulk flow properties of densified products. In this paper, a novel wet granulation technology was proposed to investigate the effect of lime pretreatment on the production of switchgrass granules. Granulation is a process of agglomerating fine powders by wetting powder surfaces with liquid binders and mild application of shear/vibrating forces. Switchgrass was size reduced into fine powders using a knife mill and pretreated with three lime loading rates (0.05, 0.1, 0.2 g/g of biomass) at 121 °C for 30 min and at room temperature (25 °C) for 72 h. The structural modification of pretreated samples was analyzed by scanning electron microscopy and autofluorescence microscopy. Pretreated samples were granulated using a pan granulator with pre-formulated starch binder. Granules made from 20 % (0.2 g/g of biomass) lime loading rate had significantly higher single granule density and angle of repose with lower binder requirement than that of untreated granules. Lime treatment did not significantly increase the bulk density and hardness of granules. Lime-treated granules had significantly higher ash content and lower gross calorific value than that of untreated granules. In overall, lime treatment was not attractive to produce granules for thermochemical conversion platform, but lime-treated granules could be used to produce liquid biofuels and platform chemicals in biochemical conversion platform.     

高压静电对烟草愈伤组织生长和根分化的效应

用场强 +1.0 KV/ cm高压静电 ( HV EF)处理烟草愈伤组织 30 min,处理组愈伤组织生长量达 10 .6 4g,比对照组高 8.0 % ,根分化率达 70 .6 % ,比对照组高 95%。超氧物歧化酶 ( SOD)活性、蛋白质含量分别为356 .3U/ g.FW、11.0 7m g/ g.FW,分别比对照增加 10 .5%、2 3.5%。过氧化物酶 ( POD)和吲哚乙酸 ( IAA)氧化酶活性处理组分别为 56 .3OD4 70 / min.g.FW、87.1μg/ g.h.FW,分别比对照下降 2 6 .1%、8.7%。结果表明 ,高压静电处理可促进烟草愈伤组织细胞生长和根的分化 ,这与 HV EF影响体内 SOD、POD和 IAA氧化酶活性以及蛋白质含量的变化相关。     

Application of xyloglucan to improve the gluten membrane on breadmaking

Effects of xyloglucan (XG) on the physical properties of dough and bread quality were studied. XG was fractionated to water-soluble (WS-XG) by enzymatic hydrolysis with cellulase, and the four kinds of WS-XG: WS-XG-A (average degree of polymerization; 17), WS-XG-B (32), WS-XG-C (78) and WS-XG-D (223) were obtained. XG without enzymatic hydrolysis was termed water-insoluble xyloglucan (WI-XG). Additions of WS-XG-A (3%), WS-XG-D (1–5%) and WI-XG (3%) increased the stability of the dough and improved the loaf and softness of bread samples. Especially, the WS-XG-D (1–5%) significantly improved the various factors of the final products, such as loaf volume, storage properties and good appearances with fine distribution of small size gas cells, and its addition of low level (1%) still showed improving effects, as compared with other additives. The more viscous gluten matrix could be observed in the mixed doughs with WS-XG-D, than the control sample without XG. WS-XG-D increased the water activity of the dough, and therefore the gluten matrix of dough became strong and uniform. Since the WS-XG-D had the higher degree of polymerization, it might be polymerized during mixing or fermentation, followed by the formation of new insoluble-XG after baking. Appropriate amount of the new WI-XG formed from WS-XG-D was considered to improve the storage properties with higher water holding property than WS-XG-D alone.     

高压静电场(HVEF)对柑桔青、绿霉病菌的抑制效果

用高压静电场(HVEF)对柑桔青霉菌 (P.italicum )和绿霉菌 (P.digitatum)分别进行了不同时间和方法的处理 ,以比较这些处理对病菌孢子在不同温度下萌发力和致病力的抑制效果。结果表明 ,HVEF处理后病菌孢子的萌发率、芽管长度和产孢量都显著地低于对照。而且处理时间越长 ,效果越明显。处理的孢子接种在柑桔果实上的感病率也显著低于对照 ,并能有效地抑制感病果实病斑的扩展。     

收获期对BNS杂交小麦面粉和馒头品质的影响

以BNS低温敏感雄性不育系衍生的3个杂交种为材料,设置5月27日、5月31日和6月4日3个收获期,分析了不同收获时期对小麦面筋含量、面团流变学特性、淀粉糊化特性以及馒头加工品质的影响.结果表明: 收获时期对BNS杂交小麦的面粉白度、蛋白质和干湿面筋含量均有一定影响.最佳收获期因品种而异,百杂1号和百杂2号的最佳收获期为5月27日,百杂3号的最佳收获期为6月4日,此时期收获的小麦面粉品质最好,馒头综合评分和口感也均最好.其中百杂2号于5月27日收获的小麦同时适合馒头和面条的加工.     

Role of lipoxygenase in the determination of wheat grain quality

Analysis of the correlation between endogenous lipoxygenase activity and 15 wheat grain quality parameters in three bread wheat populations has shown that enzyme activity influences the weight of 1000 grains, dough deformation energy, dough tenacity, and mixing properties. The correlations between the enzyme activity and the basic quality parameters are negative at high activity levels. The optimum values of specific lipoxygenase activity at which all quality parameters studied have the maximum values range from 108.5 ± 1.2 to 126.4 ± 1.9. It has been found that the ability of lipoxygenase to strengthen gluten is related to the lowering of dough extensibility.     

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat.     

Effect of fiber treatments on tensile and thermal properties of starch/ethylene vinyl alcohol copolymers/coir biocomposites

Coir fibers received three treatments, namely washing with water, alkali treatment (mercerization) and bleaching. Treated fibers were incorporated in starch/ethylene vinyl alcohol copolymers (EVOH) blends. Mechanical and thermal properties of starch/EVOH/coir biocomposites were evaluated. Fiber morphology and the fiber/matrix interface were further characterized by scanning electron microscopy (SEM). All treatments produced surface modifications and improved the thermal stability of the fibers and consequently of the composites. The best results were obtained for mercerized fibers where the tensile strength was increased by about 53% as compared to the composites with untreated fibers, and about 33.3% as compared to the composites without fibers. The mercerization improved fiber–matrix adhesion, allowing an efficient stress transfer from the matrix to the fibers. The increased adhesion between fiber and matrix was also observed by SEM. Treatment with water also improved values of Young’s modulus which were increased by about 75% as compared to the blends without the fibers. Thus, starch/EVOH blends reinforced with the treated fibers exhibited superior properties than neat starch/EVOH.     

Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics

Native and moistened canna starches (moisture contents of 15%, 18%, 20%, 22%, and 25%) were heat treated at 100 °C for 16 h. Heat-moisture treatment (HMT) did not alter the shape or size of starch granules. Heat-treated starches showed lower paste viscosity, more stable paste (with no breakdown) and noticeable decrease in setback value compared to untreated native starch. These changes were more obvious when the starch samples contained more moisture. Starch gel morphology investigated by I₂ staining revealed that the granules of untreated native canna starch were completely ruptured, whereas those of HMT22% and HMT25% samples remained in granular form. These gel morphologies were correlated and provided the information to explain the pasting behaviors of treated and untreated canna starches. Shifts of gelatinization endotherms towards higher temperatures (1–8 °C) with broadened peaks following the moisture contents in starch samples were found after HMT. Amylose leaching of treated samples tended to be lower when the moisture content of the samples increased. HMT did not alter crystalline type of canna starch (B-type), but with increase of the moisture, slight reduction of a peak at 5.7° and a fusion of doublet at 22° and 24° were observed.     

Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method

The gelatinization process of potato starch was isothermally investigated at 52.5∽65.3°C. The degree of gelatinization was measured by an enzymic digestion method using glucoamylase. When the starch–water suspension was incubated at a definite temperature the gelatinization reached a limit at each temperature after 30∽60 min incubation. So, it can be supposed that starch gelatinization reached an equilibrium state. It was found that gelatinization of potato starch occurred even at 52.5°C, a temperature which is lower than the so-called gelatinization temperature generally reported. Starch gelatinization was found to follow first order kinetics, and from the temperature dependence of the rate constants obtained, the activation energy was calculated to be 22±5 kcal/mol. The relationship between the degree of gelatinization of the starch whose gelatinization reached an equilibrium state at a definite temperature and the incubation temperature gave a transition curve expressed, by the fraction of gelatinized potato starch granules as a function of temperature, and the half-transition temperature was found to be 59.1°C. From the transition curve.the van’t Hoff enthalpy for gelatinization was determined to be +130±3 kcal/mol.     

Use of (1)H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging

(1)H nuclear magnetic cross-relaxation spectroscopy was used to probe the molecular mobility/rigidity in bread and its components during storage. The Z-spectra lineshapes, attributed to the solid-like polymer fractions of the samples, differed for the bread, gelatinized waxy starch (GX), gelatinized wheat starch (GW), heated flour (HF), and heated gluten (HG). Upon storage, no change was observed in the Z-spectrum of the bread sample, while the Z-spectra for GX, GW, and HG increased in the width at half height of the decomposed broad component (increased rigidity). These trends in the Z-spectra detected by NMR were contradictory to the DSC results that showed an increase in amylopectin retrogradation enthalpy for all samples containing starch, including bread. These trends in the Z-spectra detected by NMR were not reflected by the DSC results that showed an increase in amylopectin retrogradation enthalpy for all samples, including bread. The differences in molecular mobility could not be therefore, due to recrystallized amylopectin and may be attributed to the role of gluten and/or redistribution of water in the amorphous regions of the samples.     

The structure and properties of gluten: an elastic protein from wheat grain

The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain. These form a continuous proteinaceous matrix in the cells of the mature dry grain and are brought together to form a continuous viscoelastic network when flour is mixed with water to form dough. These viscoelastic properties underpin the utilization of wheat to give bread and other processed foods. One group of gluten proteins, the HMM subunits of glutenin, is particularly important in conferring high levels of elasticity (i.e. dough strength). These proteins are present in HMM polymers that are stabilized by disulphide bonds and are considered to form the 'elastic backbone' of gluten. However, the glutamine-rich repetitive sequences that comprise the central parts of the HMM subunits also form extensive arrays of interchain hydrogen bonds that may contribute to the elastic properties via a 'loop and train' mechanism. Genetic engineering can be used to manipulate the amount and composition of the HMM subunits, leading to either increased dough strength or to more drastic changes in gluten structure and properties.     

Production of hydrolysate with antioxidative activity by enzymatic hydrolysis of extruded corn gluten

Hydrolysate of extruded corn gluten with higher solubility and antioxidative property was prepared. Extrusion and starch removal of corn gluten were applied as pretreatment before enzymatic hydrolysis by Alcalase. The amylase hydrolysis of starch at 70°C for 3 h resulted in the removal of the starch from the extruded corn gluten. The best hydrolysis results can be obtained by conducting the hydrolysis at 60°C with water addition 20 g/g protein, enzyme addition 0.048 Ansen units/g protein, pH 8.5, and 120 min. Degree of hydrolysis of extruded and nonextruded corn gluten reached 39.54 and 31.16%, respectively, under the optimal condition. Sodium dodecyl sulfate polyacrylamide gel electrophoresis of the optimal hydrolysate revealed that proteolysis of extruded corn gluten was more extensive than proteolysis of its counterpart which was not subjected to extrusion. The molecular weight of the peptides in the optimal hydrolysate was mainly over 3,710–660 Da as determined by gel filtration chromatography. The hydrolysates displayed good solubility and antioxidative activity. The separation profile of the hydrolysate on an ion exchange chromatography of Q-Sepharose Fast Flow showed that many kinds of peptides had antioxidative effect. A new peptide with antioxidative activity was purified, and its amino acid sequence was Phe-Pro-Leu-Glu-Met-Met-Pro-Phe, which was identified by Q-TOF2 mass spectrometry.     

The effect of seaweed composite flour on the textural properties of dough and bread

Seaweeds as food and seaweed-derived food flavors, colors, and nutrients are attracting considerable commercial attention. In the baking industries, hydrocolloids are of increasing importance as bread making improvers, where their use aims to improve dough handling properties, increase the quality of fresh bread, and extend the shelf life of stored bread. Seaweeds contain a significant amount of soluble polysaccharides and have the potential function as a source of dietary fiber. In this study, red seaweed (Kappaphycus alvarezii) powder was incorporated (2–8 %) with wheat flour and used to produce bread. The effect of seaweed composite flour on dough rheological properties and the quality of bread was investigated using various techniques. Farinograph tests were applied to determine the effect of seaweed powder on the rheological properties of wheat flour dough, while texture profile analysis (TPA) was used to measure the textural properties of dough as well as the final product. The results showed that the additions of seaweed powder (2–8 %) increased the water absorption of the dough. TPA results showed that the addition of seaweed powder decreased stickiness properties. Bread produced with seaweed composite flour showed higher values of firmness.     

Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

The aim of this research was to study which kind of conformational changes in gluten proteins were induced by addition of four dietary fibre (apple-cranberry, cacao, carob and oat) by using FT-Raman spectroscopy and to find relationships between conformational changes and rheological behaviour of bread dough in mixing and extensional tests. Structural studies showed that all fibres induced formation of β-like structures between two protein molecules (pseudo-β-sheets) with the band at 1616 cm^?1 in the Raman spectrum. According to Principal Component Analysis, the strongest dependence was between changes in gluten structure and two extensographic parameters (resistance to extension and extensibility). Resistance to extension was positively correlated with content of α-helix and pseudo-β-sheets, while a negative correlation was observed between the parameter and content of β-sheets and β-turns. Gauche-gauche-gauche conformation of disulphide bridges and ability of tyrosine residues to hydrogen bonds creation improved mixing properties as stability of dough.