Structural,rheological and gelatinization properties of wheat starch granules separated from different noodle-making process

In this study, three typical wheat cultivars (ZM366, AK58, and ZM103) with high, medium, and low gluten strength, respectively, were selected as the raw material. The starch granules separated from different stages of the noodle-making process, including kneading, resting, sheeting, cutting, and drying, were used to explore the structure, dynamic rheology, and quality of the noodles. The D50 (median diameter) of the starch granules decreased during the noodle-making process, and the reduction was enhanced by an increase in the gluten strength of the flour. Between steps 4 and 5 of the noodle-making process, the solubility of ZM103 variety increased from 4.3% to 5.0% at 80 °C, while the peak viscosity decreased from 3626 to 3386 mPa s, which resulted in a decrease in the cooking loss of noodles. Similar trend was observed in the ZM366 and AK58 varieties. The gelatinization enthalpy was reduced, suggesting that the crystalline regions of the starch granules were destroyed during the kneading process. Between steps 4 and 5 of the noodle-making process, the elastic modulus of the starch granules significantly increased, while the temperature at which maximum elastic modulus was decreased, indicating an increase in the crystalline stability of starch during the drying process. Correlation analysis indicated that the changes occurred to the gelatinization property was primarily due to the change in the particle size.     

Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD

Wheat is one of the three most widely grown grain crops and the most consumed in Europe. Wheat contains different phenolic compounds, mainly phenolic acids and flavonoids that are not evenly distributed in the wheat, being most abundant in the bran. These phenolic compounds are antioxidants against free radicals and other reactive oxygen species. Therefore, over the last few decades, there is a great interest to study and quantify these compounds present in wheat.This work proposes a HPLC-DAD method that allows a good separation of different phenolic compounds occurring as soluble free and insoluble bound compounds in wheat brand and flour. The extraction and the chromatographic conditions allowed the characterization of forty-two phenolic compounds, among phenolic acids (HBA, HCA, DFA and TFA), phenolic aldehydes, phenolic alcohols and flavonoids (flavones). This method is simple, sensitive, reproducible and accurate, and only a HPLC-DAD equipment is required. Thirty-four soluble and insoluble phenolic compounds can be quantified in wheat flour and brand. Hydroxytyrosol, a potent antioxidant compound, has been identified and quantified in wheat for the first time.     

Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread

Maltogenic amylase originated from Lactobacillus plantarum (LpMA) was studied to investigate its applicability as an antistaling enzyme. The differential scanning calorimetry (DSC) results demonstrated that the bread treated with purified LpMA exhibited a retrogradation peak that was 65% that of the control bread. Then, for the purpose of practically using L. plantarum as an antistaling agent, the expression of LpMA in L. plantarum was enhanced by growth on a modified medium; the LpMA expression of L. plantarum grown on De Man, Rogosa and Sharpe (MRS) medium supplemented with an additional 6% glucose was 54 times higher than that of L. plantarum grown on the original MRS medium. The side chain length distribution analysis showed that the cell extract of L. plantarum (CELP) tended to prefer to hydrolyzes the long side chains of amylopectin (>30). During storage for 9 days at 4 °C, the bread treated with CELP exhibited a 25% slower retrogradation rate and 63% lower hardness relative to the control bread, indicating that the CELP is a potential candidate for use as an antistaling agent.     

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets.     

Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress

Unpredictable temperatures and rainfall associated with climate change are expected to affect wheat (Triticum aestivum L.) production in various countries. The development of climate-resilient spring wheat cultivars able to maintain grain yield and quality is essential to food security and economic returns. We tested 54 CIMMYT spring bread wheat genotypes, developed and/or released over a span of 50 years, in the field for two years under optimum sowing dates, as well as using two delayed sowing dates to expose crops to medium and severe heat-stress conditions. The grain yield and yield components were severely affected as the heat-stress increased. Two contrasting groups of 10 lines each were identified to determine the effect of heat-stress on bread-making quality. The first set included entries that produced high yields in optimal conditions and maintained higher yields under heat-stress (superior-yielding lines), while the second set included genotypes that did not perform well in the environment with high temperature (inferior-yielding lines). We identified genotypes exhibiting bread-making quality stability, as well as the quality traits that had higher correlation with the loaf volume in the environment without stress and under heat-stress. Of all the quality traits tested, dough extensibility (AlvL) and grain protein content had a significant influence in heat-stress adaptation. Most of the lines from the superior-yielding group were also able to maintain and even improve quality characteristics under heat-stress and therefore, could be used as parents in breeding to develop high-yielding and stable quality wheat varieties.     

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.     

Thermal,structural and functional properties of rice bran defatted with alcoholic solvents

Samples from combinations of different alcoholic extraction process parameters of rice bran oil, solvents (ethanol or isopropanol) and temperatures (60 or 80 °C) were evaluated and compared with samples from industrial processing regarding the physicochemical, structural and functional characteristics of the defatted meal since these properties are directly associated with the quality of the products. The results obtained for solids from alcoholic extraction did not differ significantly from those obtained from industrial processing using hexane. Although the use of alcohols and high temperatures led to reductions in the nitrogen solubility (21% to 13.5–16.7%), emulsifying activity (31% to 14–25%) and thermal stability, possibly as a function of protein structural modifications due to denaturation, stable foams were produced (26–50%), and adequate values for the water and oil absorption capacities were determined (4 and 3 g/g sample), allowing the application of this material in baking and meat products.     

不同品种公猪睾丸、精液品质发育规律及相关性研究

为明确公猪睾丸在选育中的意义，研究公猪睾丸参数、精液质量参数的发育性规律以及两者间的关联性。选择936头分布在280～1 409日龄的生产公猪，其中589头杜洛克、233头长白、114头大白。对睾丸和精液质量参数采用一般线性模型，以品种和日龄分组为固定因素进行多变量分析；使用二次项模型分品种分别对睾丸总体积和有效精子数进行发育曲线拟合；控制日龄变量，对睾丸与精液质量参数进行偏相关性分析。在睾丸大小方面：杜洛克>大白>长白，其中杜洛克与大白差异不显著（P>0.05），但两者均极显著（P<001）高于长白；在精液质量整体比较上：长白优于杜洛克优于大白，但差异不显著（P>0.05）；但在体积、密度、活力和畸形率上，三品种公猪均存在显著（P>0.05）或极显著(P<0.01)差异；睾丸随日龄增长呈先增大后萎缩趋势，精液整体质量随日龄增长呈下滑趋势；三品种公猪睾丸的大小均与精液量和有效精子数呈正相关，且大部分具有显著（P<0.05）或极显著性(P<0.01)。同日龄时期，三品种公猪睾丸的大小顺序为杜洛克>长白>大白，其中长白大于大白具有普遍性； 综合来看，三品种的精液质量比较结果为长白优于杜洛克优于大白，其中长白优于大白具有普遍性；公猪睾丸萎缩临界日龄可用于公猪淘汰依据，选育公猪时可重点选留睾丸较大者。     

梁山慈竹新品种‘西科1号’

‘西科1号’是由梁山慈竹（Dendrocalamus farinosus）通过甲基磺酸乙酯诱变，再进一步筛选出的新品种。一年生竹秆厚被少量白粉，多年生的主枝不明显，纤维素含量高（55.28%），木质素含量低（20.02%），良浆得率高（39.29%），硫酸盐浆的撕裂指数大（16.96 mN · m² · g^-1），耐折度强（2.1），竹材性能好，笋营养丰富，且具有一定观赏性，是优质的工业用、笋用和观赏用竹种。