Production Potency of Folate,Vitamin B12, and Thiamine by Lactic Acid Bacteria Isolated from Japanese Pickles

Hypoallergenic wheat products in the form of pasta-like noodles and bread were fabricated. Wheat flour was added with a 0.6-fold weight of water dissolving collagenase to obtain hypoallergenic flour batter. Methods for producing hypoallergenic pasta-like noodles and bread from the batter were designed. In the noodle making, the batter was mixed with an oligosaccharide with a mild sweetness, a surfactant, and salt, and the mixture was extruded under heating. Both retorting and refrigerating processes were applied to the noodles. In the bread making a mixture of the batter, glucose, citric acid, sodium hydrogen carbonate and salt was baked at 180°C. The addition of glucose contributed to generation of faborable flavor and color.     

A PCR-based marker for selection of starch and potential noodle quality in wheat

A strong association between the absence of the granule-bound starch synthase (GBSS) protein for the 4A chromosome of wheat and Japanese Udon noodle quality has been previously described. The aim of this study was to identify a molecular marker linked to the GBSS 4A locus which could be used to identify wheat with the desired texture for Udon noodles. PCR primers were designed to target this gene which gave a 440 bp PCR band, corresponding to the presence or absence of the 4A GBSS gene. Of the 268 genotypes screened with these primers, 267 were correctly identified using the PCR primers. The remaining genotype was shown to be heterogeneous for the marker. The PCR marker test developed has advantages over existing methods used to screen for Udon noodle starch quality as it enables high throughput, accurate tests to be carried out on leaves of young seedlings or mature seed and identify breeding lines that are heterogeneous for the 4A allele which will allow for reselections. Application of this PCR test will speed up selection for Udon noodle quality genotypes and reduce breeding costs for production of noodle wheat varieties. Abbreviations: CTAB, cetyltrimethlammonium bromide; FSV, flour swelling volume; GBSS, granule-bound starch synthase; IEF, isoelectric focusing; PCR, polymerase chain reaction; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide-gel electrophoresis.     

小麦品种蛋白质性状与中国干面条品质关系的研究

以我国小麦主产区——黄淮麦区的110个品种为材料,对小麦蛋白质品质性状与中国干面条品质之间的关系进行了分析。结果表明,蛋白质含量与面条的色泽和表观呈显著负相关,与面条韧性呈显著正相关;沉降值、粉质仪和拉伸仪等反映蛋白质质量的参数与面条的韧性、粘性、光滑性和食味呈正相关,且多数达到显著水平;面团形成时间和稳定时间与面条的适口性呈显著负相关。小麦高分子量麦谷蛋白亚基14 15、5 10、4 12亚基是适合制作优质面条的亚基,尤以14 15亚基为好;1、N、7 8、7 9和2 12亚基不是制作优质面条的适宜亚基。对于不同亚基组合,(1,14 15,2 12)是制作优质面条的理想亚基组合,(N,14 15,2 12)、(1,7 8,5 10)、(1,7 8,2 12)以及(1,7 8,4 12)是制作优质面条的较好组合,而(N,7 8,2 12)、(1,7 9,2 12)、(N,7 9,2 12)不适合制作优质面条。     

适于加工面条的小麦品质研究现状

面条是我国北方人重要的主食。亚洲的面条主要分为日本加盐白色面条(WSN)和中国加碱黄色面条(YAN)两大类。与加工面条品质有关的小麦品质性状主要有籽粒制粉品质、面粉蛋白质或面筋的量和质、淀粉特性、色素含量,α-淀粉酶活性、脂类组成等。本文对适于加工面条的小麦品质特性的研究现状进行了综述。     

Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

The low glycaemic index of pasta can be attributed to its specific structure. A change in pasta structure can therefore lead to a change in its starch digestibility. The use of drastic drying conditions or the addition of non-traditional ingredients to durum wheat pasta was already demonstrated to affect its structure, leading to a modification of its starch digestibility. However, the combining effect of using different technological treatments and different raw materials on pasta structure and consequences on its starch digestibility pasta are still unknown. The objective of this work was therefore to determine the impact of different technological treatments on the structure and the in vitro starch digestibility (i.e. rapidly available glucose value) of legume-fortified pasta. Legume-fortified pasta was prepared from 65% of durum wheat semolina and 35% of split pea or faba bean flour. Four different technological treatments were applied: drying at low temperature of 55 °C (LT), drying with the application of a very high temperature of 90 °C at low moisture content (VHT.LM), lyophilisation, and precooking followed by LT drying. Legume-fortified pasta dried at LT served as a reference. Lyophilisation induced a higher starch digestibility that could be attributed to the high porosity of pasta and the weakness of its protein network. In contrast, VHT.LM drying and precooking treatment led to a lower in vitro starch digestibility, probably as a result of the strengthening of the protein network at a macromolecular level, protecting starch from enzymatic attack.     

RELIABILITY OF THE FOCUS GROUP TECHNIQUE IN DETERMINING THE QUALITY CHARACTERISTICS OF MUNGBEAN [VIGNA RADIATA (L.) WILCZEC] NOODLES

Two commercial samples were evaluated in five focus group sessions to determine the reliability of the focus group technique in identifying the desirable and important sensory characteristics of dry and cooked mungbean noodles and to determine its quality characteristics. Each focus group consistently identified a similar list of desirable and undesirable characteristics. These results indicated that the focus group technique was a reliable method for determining consumer criteria for quality for mungbean noodles. When there is a need to determine consumers' definition of product quality at a stage when consumer testing is not desired, the focus group technique can be used as a valuable tool. Mungbean noodle quality was found to have two distinct aspects: appearance of the dry noodles and eating quality of the cooked noodles. Color, glossiness, and transparency are the most important characteristics of dry starch noodles while mouthfeel or texture is considered the most important characteristic of cooked starch noodles. Color, taste, and odor of the cooked noodles were considered not as important.     

Effects of Gamma Irradiation on Wheat Gluten

The effects of γ-irradiation on wheat gluten were studied by means of gel filtration on Sephadex G-100, starch gel electrophoresis and analysis of amino acid composition. Analyses of gluten at a moisture content of 2% revealed no significant change in amino acid composition except for cystine which was decreased by about 8% with irradiation at 10 Mrad. Changes in the chromatogram from gel filtration were interpreted in terms of random depolymerization resulting from irradiation. The results of starch gel electrophoresis suggested that irradiation levels greater than 3 Mrad resulted in characteristic changes in the molecular configuration of gliadin components.     

A novel codominant marker for selection of the null Wx-B1 allele in wheat breeding programs

Waxy protein (granule-bound starch synthase I) is a key enzyme in the synthesis of amylose in endosperm tissue. The amylose content of wheat flour plays a significant role in determining Japanese udon noodle quality. Most wheat cultivars suitable for producing udon noodles have a low amylose level due to a lack of Wx-B1 protein conditioned by null Wx-B1 alleles. It was previously determined that the entire coding region of the wheat Wx-B1 gene is deleted in the most common null allele. However, the extent and breakpoints of the deletion have not been established. In this study, the position of the 3′ deletion breakpoint was refined by mapping with PCR-based markers. Using information from this analysis, a chromosome walk was initiated and the DNA sequence flanking the deletion breakpoints was obtained. The deletion included a 3,872 bp region downstream from the termination codon of Wx-B1 gene. Based on similarity with T. monococcum sequences, it was estimated that approximately 60 kb upstream of the Wx-B1 gene was also deleted. Using this sequence information, a codominant marker for the identification of the Wx-B1 null allele was developed. This marker can unambiguously identify heterozygous plants, which will accelerate the selection of partial waxy mutants carrying the Wx-B1 null allele.     

The effects of elevated temperature and atmospheric carbon dioxide concentration on the quality of grain lipids in wheat (Triticum aestivum L.) grown at two levels of nitrogen application

Wheat plants were cultivated under growth regimes combining two temperatures (ambient and 4°C above ambient temperature) with two concentrations or carbon dioxide (350 and 700 μmol mol) and two nitrogen fertilizer applications (high and low). The aim of this study was to define any changes in the acyl lipid composition of wheat grains which could result from alterations in the growth conditions. Qualitative and quantitative changes were observed in both non-starch and starch lipid fractions. Temperature was by far the most influential growth factor, although interactions between all three growth conditions occurred, as confirmed by analysis of variance. Growth at elevated temperatures had the general effect of reducing the amounts of accumulated lipids, particularly non-polar lipids (1322 nig fatty acids per 100 g fresh weight at ambient temperatures as opposed to 777 mg fatty acids per lOOg fresh weight at 4°C above ambient temperatures). There were changes in the proportions of the major non-starch as well as the starch lipids. In the former category, non-polar lipids (principally triacylglyc-erols), the membrane glycosylglyccridcs and phos-phatidylcholinc were the main constituents, whereas in the starch lipids, lysophosphatidylcholine and lysophos-phatidylethanolamine represented over 70% of the total. Depending on the growth conditions, the percentages of lipids such as monogalactosyldiacylglycerol, digalactosyl-diacylglycerol and phosphatidyleholine (non-starch) or the starch lysophosphatidylethanolamine varied 2-fold or more. Significant changes in the acyl composition of individual lipids were also observed, most often in the proportions of palmitate, oleate and linoleate. The observed alterations in wheat lipids arc likely to affect the properties of any flours derived from grain grown under climate change conditions.     

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.     

Structural and physicochemical characterisation of rye starch

The gelatinisation, pasting and retrogradation properties of three rye starches isolated using a proteinase-based procedure were investigated and compared to those of wheat starch isolated in a comparable way. On an average, the rye starch granules were larger than those of wheat starch. The former had very comparable gelatinisation temperatures and enthalpies, but slightly lower gelatinisation temperatures than wheat starch. Under standardised conditions, they retrograded to a lesser extent than wheat starch. The lower gelatinisation temperatures and tendencies of the rye starches to retrograde originated probably from their higher levels of short amylopectin (AP) chains [degree of polymerisation (DP) 6–12] and their lower levels of longer chains (DP 13–24) than observed for wheat starch. The rapid visco analysis differences in peak and end viscosities between the rye starches as well as between rye and wheat starches were at least partly attributable to differences in the levels of AP short chains and in average amylose molecular weight. The AP average chain lengths and exterior chain lengths were slightly lower for rye starches, while the interior chain lengths were slightly higher than those for wheat starch.     

A Novel STS Marker for Polyphenol Oxidase Activity in Bread Wheat

The enzyme activity of polyphenol oxidase (PPO) in grain has been related to undersirable brown discoloration of bread wheat (Triticum aestivum L.) based end-products, particularly for Asian noodles. Breeding wheat cultivars with low PPO activity is the best approach to reduce the undesirable darkening. Molecular markers could greatly improve selection efficiency in breeding programs. Based on the sequences of PPO genes (GenBank Accession Numbers AY596268, AY596269 and AY596270) conditioning PPO activity during kernel development, 28 pairs of primers were designed using the software ‘DNAMAN’. One of the markers from AY596268, designated as PPO18, can amplify a 685-bp and an 876-bp fragment in the cultivars with high and low PPO activity, respectively. The difference of 191-bp size was detected in the intron region of the PPO gene. The STS marker PPO18 was mapped to chromosome 2AL using a DH population derived from a cross Zhongyou 9507× CA9632, a set of nulli-tetrasomic lines and ditelosomic line 2AS of Chinese Spring. QTL analysis indicated that the PPO gene co-segregated with the STS marker PPO18 and is closely linked to Xgwm312 and Xgwm294 on chromosome 2AL, explaining 28–43% of phenotypic variance for PPO activity across three environments. A total of 233 Chinese wheat cultivars and advanced lines were used to validate the correlation between the polymorphic fragments of PPO18 and grain PPO activity. The results showed that PPO18 is a co-dominant, efficient and reliable molecular marker for PPO activity and can be used in wheat breeding programs targeted for noodle quality improvement.     

Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant

A single peak (λmax 370) yellow pigment-producing mutant derived from Monascus sp. TISTR 3179 was used for the pigment production in solid rice culture. Various factors affecting yellow tones were investigated. Hom-mali rice variety was the best amongst five Thai local varieties used for fungus culture. It was also better than corn, mungbean, soybean, potato, sweet potato, or cassava tubers. The moisture content and temperature were the key environmental factors affecting the color tones of creamy, tangerine, and golden brown rice solid cultures. The golden brown rice culture gave the highest yellow pigment concentration. Under an optimum room temperature of 28–32 °C, an initial moisture content of 42 %, and 7-day-old inoculum size of 2 % (v/w) the maximum yield at 2,224.63 A₃₇₀U/gdw of yellow pigment was produced. A mellow yellow powder at 550 A₃₇₀U/gdw could be obtained using spray-drying techniques. The powder had a moisture content of 5.15 %, a water activity value of 0.398, a hue angle of 73.70 ° (yellowish orange), high lightness (L*) of 74.63, color saturation (C*) of 28.97, a neutral pH of 7.42, 0.12 % acidity and solubility of 0.211 g/10 ml. It was noteworthy that the Chinese fresh noodle with spray-dried yellow powder showed no discoloration during 8-day storage.     

Production of raw-starch digesting amyloglucosidase by Aspergillussp GP-21 in solid state fermentation

Aspergillus sp GP-21 produced a raw-starch digesting amyloglucosidase which showed optimum activity at 65°C and pH 5.0–5.5. At 50°C the enzyme converted about 40% of raw corn starch to glucose within 48 h. Enzyme production was studied in solid state fermentation using wheat bran. Productivity was affected by the level of moisture, incubation temperature and the presence or absence of supplements. Maximum enzyme production was observed at a moisture level of 75% and at 30°C. Enzyme production was stimulated by supplementing wheat bran with 0.25% proteose peptone, 1% trace mineral solution, 0.01% CaCl₂ and 0.01% MgSO₄. Received 27 October 1998/ Accepted in revised form 15 March 1999     

A modified rinsing method for the determination of the S,W–S and D + U fraction of protein and starch in feedstuff within the in situ technique

A modified rinsing method for the in situ technique was developed to separate, isolate and characterise the soluble (S), the insoluble washout (W–S) and the non-washout fractions (D + U) within one procedure. For non-incubated bags (t = 0 h), this method was compared with the conventional, Combined Fractionation (CF) method that measures the D + U and S fractions in separate steps and subsequently calculates the W–S fraction. The modified method was based on rinsing of nylon bags in a closed vessel containing a buffer solution (pH 6.2) during 1 h, where shaking speeds of 40, 100, and 160 strokes per minutes (spm) were evaluated, and tested for six feed ingredients (faba beans, maize, oats, peas, soya beans and wheat) and four forages (two ryegrass silages and two maize silages). The average recoveries as the sum of all fractions were 0.972 ± 0.041 for N and 0.990 ± 0.050 for starch (mean ± s.d.). The mean W–S fraction increased with increasing shaking speed and varied between 0.017 (N) and 0.083 (starch) at 40 spm and 0.078 (N) and 0.303 (starch) at 160 spm, respectively. For ryegrass silages, the W–S fraction was absent at all shaking speeds, but was present in the CF method. The modified method, in particular at 40 and 100 spm, reduced the loss of small particles during rinsing, resulting in lower W–S and higher D + U fractions for N and starch compared with the CF method. For soya beans and ryegrass silage, the modified method reduced the S fraction of N compared with the CF method. The results obtained at 160 spm showed the best comparison with those from the CF method. The W–S fraction of the feedstuff obtained at 160 spm contained mainly particles smaller than 40 μm (0.908 ± 0.086). In most feedstuff, starch was the most abundant chemical component in the W–S fraction and its content (726 ± 75 g/kg DM) was higher than in the D + U fraction (405 ± 177 g/kg DM). Alkaline-soluble proteins were the dominant N-containing components in the W–S fraction of dry feed ingredients and its relative content (0.79 ± 0.18 of total N in W–S) was higher than in the D + U fraction (0.59 ± 0.07 of total N in D + U) for all feedstuff except maize. The molecular weight distribution of the alkaline-soluble proteins differed between the W–S and the D + U fractions of all dry feed ingredients, except soya beans and wheat.     

Production of laccase and manganese peroxidase by Pleurotus pulmonarius in solid-state cultures and application in dye decolorization

The production of ligninolytic enzymes (laccase and Mn-dependent peroxidase) by the white-rot fungus Pleurotus pulmonarius (FR.) Quélet was studied in solid-state cultures using agricultural and food wastes as substrate. The highest activities of laccase were found in wheat bran (2,860?±?250 U/L), pineapple peel (2,450?±?230 U/L), and orange bagasse (2,100?±?270 U/L) cultures, all of them at an initial moisture level of 85 %. The highest activities of Mn peroxidase were obtained in pineapple peel cultures (2,200?±?205 U/L) at an initial moisture level of 75 %. In general, the condition of high initial moisture level (80–90 %) was the best condition for laccase activity, while the best condition for Mn peroxidase activity was cultivation at low initial moisture (50–70 %). Cultures containing high Mn peroxidase activities were more efficient in the decolorization of the industrial dyes remazol brilliant blue R (RBBR), Congo red, methylene blue, and ethyl violet than those containing high laccase activity. Also, crude enzymatic extracts with high Mn peroxidase activity were more efficient in the in vitro decolorization of methylene blue, ethyl violet, and Congo red. The dye RBBR was efficiently decolorized by both crude extracts, rich in Mn peroxidase activity or rich in laccase activity.     

Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers

This study investigated the changes in the structural and functional properties of various adlay starch-based polymers that occur during low moisture extrusion. The water absorption index, water solubility index, color, and morphological, pasting, and thermal properties of the adlay flours were investigated. Extrusion significantly decreased their contents (starch > protein > fiber > lipids). The color of the adlay flour darkened after extrusion, primarily due to the Maillard reaction and caramelization. Scanning electron microscopy revealed various cracks, pits, and holes on the surface of the extruded flour without defatting for both the extruded brown adlay and the extruded polished adlay. Extrusion caused molecular degradation of the extruded starch, decreasing its swelling power in hot water. The ΔH values (0.19-0.71 J/g) of the extrudates revealed that the starch granules were not fully gelatinized. These results provide a theoretical basis for further explorations of the interactions of adlay macromolecules by extrusion.     

Ozone gas affects physical and chemical properties of wheat (Triticum aestivum L.) starch

In this experiment, bread wheat flour and isolated wheat starch were treated with ozone gas (1,500 mg/kg at 2.5 L/min) for 45 min and 30 min, respectively. Starch was isolated from treated flour. Ozone treated starch and starch isolated from ozone treated flour had similar chemical and physical properties. Chemical analysis of starch isolates indicated depolymerization of high molecular weight amylopectins; with a subsequent increase in low molecular weight starch polymers as a result of starch hydrolysis. Ozone treatment resulted in elevated levels of carboxylic groups and decreased total carbohydrate content in amylopectin fractions. ¹H NMR results indicated formation of a keto group [(1→4)-3 keto] at the H-2 terminal (proton at C-2 position) and β-glucuronic acid at the H-1 terminal (proton at C-1 position). DSC transition temperatures and change in enthalpy were not affected by ozone treatment. Increased swelling power and RVA breakdown were observed in starch from ozone treated samples.     

Synergistic Action of Recombinant α-Amylase and Glucoamylase on the Hydrolysis of Starch Granules

Barley α-amylase 1 mutant (AMY) and Lentinula edodes glucoamylase (GLA) were cloned and expressed in Saccharomyces cerevisiae. The purified recombinant AMY hydrolyzed corn and wheat starch granules, respectively, at rates 1.7 and 2.5 times that of GLA under the same reaction conditions. AMY and GLA synergistically enhanced the rate of hydrolysis by ∼3× for corn and wheat starch granules, compared to the sum of the individual activities. The exo-endo synergism did not change by varying the ratio of the two enzymes when the total concentration was kept constant. A yield of 4% conversion was obtained after 25 min 37°C incubation (1 unit total enzyme, 15 mg raw starch granules, pH 5.3). The temperature stability of the enzyme mixtures was ≤50°C, but the initial rate of hydrolysis continued to increase with higher temperatures. Ca⁺⁺ enhanced the stability of the free enzymes at 50°C incubation. Inhibition was observed with the addition of 10 mM Fe⁺⁺ or Cu⁺⁺, while Mg⁺⁺ and EDTA had lesser effect. Reference to a company and/or products is only for purposes of information and does not imply approval of recommendation of the product to the exclusion of others that may also be suitable. All programs and services of the U.S. Department of Agriculture are offered on a nondiscriminatory basis without regard to race, color, national origin, religion, sex, age, marital status, or handicap.