Functional and Nutritional Characteristics of Soft Wheat Grown in No‐Till and Conventional Cropping Systems

The effects of no‐till versus conventional farming practices were evaluated on soft wheat functional and nutritional characteristics, including kernel physical properties, whole wheat composition, antioxidant activity, and end‐product quality. Soft white winter wheat cultivar ORCF 102 was evaluated over a two‐year period from three long‐term replicated no‐till versus conventional tillage studies in Oregon. Wheat from the no‐till cropping systems generally had greater test weight, kernel diameter, and kernel weight and had softer kernels compared with wheat from the conventional tillage systems. Compared with the conventional systems, no‐till whole wheat flour had lower protein and SDS sedimentation volume. Ash content as well as most minerals measured (calcium, copper, iron, magnesium, and zinc), except for manganese and phosphorus, were generally slightly lower in no‐till than in conventional wheat. Whole wheat flour from the no‐till cropping systems generally had slightly lower total phenolic content and total antioxidant capacity. Milling properties, including flour yield, break flour yield, and mill score, were not affected by tillage systems. Refined flour from no‐till systems had lower protein, SDS sedimentation volume, and lactic acid and sucrose solvent retention capacities compared with flour from conventional tillage. No‐till wheat generally had greater sugar‐snap cookie diameter than conventionally tilled wheat. In conclusion, no‐till soft white winter wheat generally had slightly reduced nutritional properties (protein, ash, most minerals, and total antioxidant content) compared with wheat from conventionally tilled systems, and it had equivalent or sometimes superior functional properties for baking cookie‐type products.     

Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.     

Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

The effects of protein characteristics and the proportion of gluten on end-use quality in 13 Korean wheat cultivars for three years were verified in this study. Year, cultivar, and the interaction between the year and the cultivar influenced protein characteristics, the proportion of gluten except for γ-and ω-gliadin using RP-HPLC(reversed-phase high-performance liquid chromatography), and end-use quality. Protein characteristics and the proportion of gluten in Korean wheat cultivars were between those of Australian standard white(ASW) and hard wheat(AH). Korean wheat cultivars exhibited a higher average α+β gliadin proportion than imported wheat, a γ-gliadin proportion similar to that of dark northern spring wheat, and the same ω-gliadin proportion as AH. They showed a bread-loaf volume intermediate between those of ASW and AH and a texture of cooked noodles similar to that of soft white wheat, but less springiness than imported wheat. The cookie diameter of Korean wheat cultivars was similar to that of hard red winter wheat. There was a correlation between bread-loaf volume and protein characteristics, except for the protein content in Korean wheat cultivars. Springiness and cohesiveness of cooked noodles were not correlated with protein characteristics, while hardness was correlated with the protein content and water absorption of a mixograph. Cookie diameter was negatively correlated with the sodium dodecyl sulfate(SDS) sedimentation volume and water absorption of a mixograph. The end-use quality was not correlated with any proportion of gluten composition. Principal component analysis(PCA) showed that the proportion of gluten was not related to the quality of the bread(both PCs, 81.3%), noodle(77.7%), and cookie(82.4%). PCA explained that Keumkang is suitable for superior bread, while Uri is good for cooked noodles and cookies.     

Enhancing Embryo Yield in Superovulated Holstein Heifers by Immunization Against Inhibin

Eight heifers, aged 16–17 months and showing normal oestrous cycles, were immunized against a recombinant porcine inhibin α subunit immunogen, together with another 10 heifers of the same age as controls and treated with placebo immunogen. Primary (1 mg immunogen) and two booster (0.5 mg immunogen each) immunizations were administered at 28‐day intervals. Ten days after the second booster immunization, both groups of heifers underwent a superovulation treatment. Each animal was given an intravaginal progesterone releasing sponge, which was withdrawn 7 days following an i.m. injection of 0.5 mg cloprostenol. Heifers were treated with FSH for 4 days and artificially inseminated after oestrus occurred. The embryos were flushed and evaluated 7 days after insemination. Immunization significantly (p < 0.01) increased blood antibody titres against recombinant porcine inhibin α subunit, from pre‐immunizaion and control values of approximately 0.06 of ELISA 450 nm reading to 0.6 to 0.7 after two or three immunizations. The immunized heifers produced on average 15.8 ± 2.8 embryos, significantly (p < 0.05) higher than the yield of 8.3 ± 1.5 in the controls. The number of transferable embryos were non‐significantly higher in immunized than in control heifers (9.6 ± 3.1 vs 5.8 ± 1.6, p > 0.05). The peak plasma oestradiol concentrations were significantly higher in immunized than in control heifers, both immediately after FSH treatment and 20 days thereafter. Plasma P4 concentrations after superovulation were in the range of 20 ng / ml in the immunized heifers, significantly (p < 0.05) higher than the values approximately 15 ng / ml in control heifers. These results indicated that prior immunization against inhibin α subunit stimulated production of antibodies against inhibin, which enhanced follicular developmental response to superovulation and lead to higher yield of total and transferable embryos. Therefore immunization combined with the conventional superovulatory gonadotrophin treatment, can be a simple and efficient method to produce low cost bovine embryos.     

Effects of road transportation on metabolic and immunological responses in Holstein heifers

This study examined the effects of road transportation on metabolic and immunological responses in dairy heifers. Twenty Holstein heifers in early pregnancy were divided into non‐transported (NT; n = 7) and transported (T; n = 13) groups. Blood was collected before transportation (BT), immediately after transportation for 100 km (T1) and 200 km (T2), and 24 h after transportation (AT). The T heifers had higher (P < 0.05) blood cortisol and non‐esterified fatty acid concentrations after T1 and T2 than did NT heifers. By contrast, the T heifers had lower (P < 0.05) serum triglyceride concentrations after T1 and T2 than had the NT heifers. The serum cortisol and triglyceride concentrations returned (P > 0.05) to the BT concentrations at 24 h AT in the T heifers. The granulocyte‐to‐lymphocyte ratio and the percentage of monocytes were higher (P < 0.05) after T2 in the T heifers than in the NT heifers, suggesting that transportation stress increased the numbers of innate immune cells. T heifers had higher (P < 0.01) plasma haptoglobin concentrations than NT heifers 24 h AT. In conclusion, transportation increased cortisol secretion and was correlated with increased metabolic responses and up‐regulation of peripheral innate immune cells in dairy heifers.     

Exogenous DNA Uptake of Boar Spermatozoa by a Magnetic Nanoparticle Vector System

The sperm‐mediated gene transfer method is applicable to transgenesis in many species that use spermatozoa for reproduction recently, which has been shown various results. In the current study, we show that transgenic porcine embryos can be efficiently produced by employing a simple transfection method that uses magnetic nanoparticles (MNPs). The complexes formed between plasmid DNA and MNPs were bounded on ejaculated boar spermatozoa at a higher efficiency compared to methods using DNA alone or lipofection. Using confocal microscopy, rhodamine fluorophore‐labelled MNPs were detected on external surfaces of the spermatozoa membrane, which were bounded on zona pellucida of in vitro maturated oocyte during in vitro fertilization. Electron microscopy revealed that clusters of MNPs were detected in inside of plasma membrane and nucleus of the spermatozoa head. Additionally, we found that magnetofected boar spermatozoa could be fertilized with oocytes in vitro and that the resulting gene of green fluorescent protein was detected in fertilized eggs by genomic PCR analysis. Taken together, these results suggest that MNPs can be used to efficiently introduce a transgene into embryo via spermatozoa.     

Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality

The sponge cake baking test is accepted and routinely used as a standard quality evaluation tool of soft white wheat for Asian markets, but its lengthy and laborious procedure makes it unsuitable for the routine evaluation of a large number of wheat breeding lines. We simplified the sponge cake baking procedure in the egg‐whipping step and improved its consistency by replacement of the hand mixing of cake batter with mechanical mixing, using a wire whisk or a BeaterBlade paddle. Egg whipping and mechanical batter mixing conditions were optimized by comparing foam density, sponge cake volume, and crumb grain to those obtained by the conventional procedure. Foam density, sponge cake volume, and crumb grain comparable to the conventional 100 g flour procedure were obtained with modifications, including extension of whipping time without heat input using a 5 L KitchenAid mixer, one‐time water addition at 3 min before the completion of egg whipping instead of twice, as in the conventional procedure, and cake batter mixing with a KitchenAid wire whisk or a BeaterBlade paddle. For baking a 50 g flour cake, egg foam of appropriate density was obtained with increased whipping speed and shortened egg‐whipping time (8 min). The modified sponge cake baking procedure yielded egg‐foam density, cake volume, and crumb grain similar to the conventional procedure and effectively differentiated soft wheat flours of different quality. Sponge cake volume of 14 soft white wheat flours ranged from 1,134 to 1,426 mL with the conventional procedure, from 1,113 to 1,333 mL with the modified procedure of batter mixing with a wire whisk, from 1,108 to 1,360 mL with the modified procedure of batter mixing with a BeaterBlade paddle, and from 577 to 719 mL with the modified method of 50 g of flour and batter mixing with a wire whisk. The modified methods with the BeaterBlade paddle and wire whisk exhibited significant correlation in cake volume with a conventional procedure (r = 0.931, P < 0.001 and r = 0.925, P < 0.001, respectively).     

Synthesis and characterization of copolyester sizing agents

The effect of main chain structure of anion-containing copolyesters on the properties of copolyester sizing agents was investigated. The copolyesters were prepared by conventional two step polymerization technique from DMT, DMI, DMS, EG, and DEG. The copolyesters synthesized were characterized by atomic absorption spectroscopy,¹H-NMR Spectroscopy, GC, FTIR Spectroscopy, and DSC. The solubility decreased as the DMT content increased. The copolyesters having DMT:DMI=1:1 showed the minimum viscosity. The effect of EG content on the solution stability was not clear and the samples having high DMI content showed better solution stability. The water resistance was best when only DMI and EG were used, while it was worst when DMT:DMI was 1:0.     

Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy

The microscopic distribution and dynamic state of water and molecular mobility in various model systems are investigated using time-domain NMR spectroscopy. Starch and gluten showed different continuous distribution populations in T₂₁ (μsec range, obtained from One pulse experiments) and T₂₂ (msec range, obtained from CPMG experiments) proving that starch and gluten have different water dynamics and molecular mobility. A starch/gluten mixture (76:12, w/w) and wheat flour dough exhibited similar patterns indicating that water and molecular mobilities in dough tended to be more representative of interactions with starch than gluten, even though both water–starch and water–gluten interactions are occurring in wheat flour dough. Increasing the water content did not influence the continuous distribution pattern of T₂₁ but affected the relative amount of each fraction in T₂₁ (i.e. an increase of the more mobile fraction and a decrease of the less mobile fraction with increasing moisture). Added water has an important role in the more mobile fraction but not in the less mobile fraction, which is in μs range. This indicates that model food systems contain multiple microstructural domains with various water and molecular mobilities that show correspondingly different water dynamics. Therefore, the dispersion of various relaxation time constants helped identify the distribution of independent microstructural domains. The manipulation of the composition of the model food system influences the water dynamics and molecular mobility and provides a basis for the application of the microstructural domain concept to real food systems.