Oat Bran Fermentation by Rye Sourdough

Hydration of oat bran including fermentation by rye sourdough was studied. Three types of oat bran suspensions were prepared (a control, one with whole meal rye flour added, and one with rye starter added). The suspensions were incubated for 1, 2, 3 and 4 hr. β‐Glucan content and solubilities of protein and β‐glucan were analyzed. Viscosity of the supernatants of oat bran suspensions was determined. Neither the rye sourdough nor the rye flour alone had a significant effect on the total β‐glucan content of oat bran suspensions. However, the addition of rye, either as whole meal rye flour or as sourdough starter, markedly increased the solubility of β‐glucan and proteins and simultaneously decreased the viscosity of the water‐soluble fraction of oat bran suspension. This suggests that a hydrolysis of β‐glucan had occurred that could change the rheological properties of oat bran in baking and the physiological potential of oat bran in nutrition.     

Degradation of HMW Glutenins During Wheat Sourdough Fermentations

Bakeries use sourdoughs to improve bread properties such as flavor and shelf life. The degradation of gluten proteins during fermentation may, however, crucially alter the gluten network formation. We observed changes that occurred in the HMW glutenins during wheat sourdough fermentations. As fermentation starters, we used either rye sourdough or pure cultures of lactobacilli and yeast. In addition, we incubated wheat flour (WF) in the presence of antibiotics under different pH conditions. The proteolytic activities of cereal and sourdough‐derived proteinases were studied with edestin and casein. During sourdough fermentations, most of the highly polymerized HMW glutenins degraded. A new area of alcohol‐soluble proteins (≈30.000 MW) appeared as a result of the proteolytic breakdown of gluten proteins. Very similar changes were observable as WF was incubated in the presence of antibiotics at pH 3.7. Cereal and sourdough‐derived proteinases hydrolyzed edestin at pH 3.5 but showed no activity at pH 5.5. An aspartic proteinase inhibitor (pepstatin A) arrested 88–100% of the activities of sourdough enzymes. According to these results, the most active proteinases in wheat sourdoughs were the cereal aspartic proteinases. Acidic conditions present in sourdoughs create an ideal environment for cereal aspartic proteinases to be active against gluten proteins.     

Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation

The changing rheological characteristics of wheat doughs during fermentation at 30°C for 72 hr were measured using a controlled stress rheometer. Dynamic oscillation tests were performed at frequencies ranging from 0.01 to 10 Hz. Wheat sourdoughs (dough yield 200) were prepared with a mixed starter culture containing typical hetero- and homofermentative sourdough lactic acid bacteria. Results from the controlled fermentation process were compared to results from spontaneous fermentation. Maximum phase angle values, especially at low frequencies, were closely related to total gas production in the doughs. Complex viscosity decreased during fermentation and reached lower final values for doughs without starter culture. Heating characteristics of doughs after various fermentation times were measured at temperatures ranging from 30 to 80°C. The highest values for complex viscosity were found at ≈65°C. When heated, fermented doughs produced weaker gels than fresh doughs. The temperatures at which these maxima occurred increased significantly with fermentation time for spontaneously fermented dough.     

Effects of Fermentation and Baking of Whole Wheat and Whole Rye Sourdough Breads on Cereal Alkylresorcinols

Alkylresorcinol (AR) content was determined in multiple-stage whole wheat and whole rye flour sours, as well as in whole wheat and whole rye flour doughs and breads. AR content decreased considerably during fermentation and baking. AR content was reduced by 20 and 46%, respectively, at the end of sourdough starter fermentation of whole wheat and whole rye flour sours. AR content, which was 512 and 210 μg/g in whole rye and whole wheat flour doughs, respectively, was 30 and 0 μg/g, respectively, after baking of breads. Synthetic AR added at different levels to doughs was also greatly reduced during fermentation and baking.     

Development of Predictive Models for Optimization of Phytate Degradation in Wheat and Rye During Hydrothermal Processing

Whole kernels of wheat (Triticum aestivum ‘Kosack’), rye (Secale cereale ‘Motto’) and rice (Oryza sativa) were hydrothermally treated to reduce the phytate content. The hydrothermal processes used in this study included alternating wet and dry steeping periods. Two hydrothermal processes were used for wheat and rye with two and three wet and dry steeping steps, respectively. The process using two wet and dry steeping steps (process 1) was optimized for phytate reduction with respect to temperature during the process and lactic acid concentration used in the wet steeping steps. Optimal conditions for phytate breakdown in wheat and rye in process 1 were 55°C during the whole process and 1.3–1.5% lactic acid solution as the soaking agent in the wet steeping periods for wheat and 1.3% for rye. The hydrothermal process with three wet and dry steeping periods for wheat and rye (process 2) showed that the temperature used in the third wet and dry steeps did not significantly influence (P > 0.05) the phytate reduction in wheat and rye during these steps. The maximal phytate reduction was 94.4–95.6% in wheat and 99.0–99.5% in rye during hydrothermal processing. In rice, hydrothermal processing resulted, at best, in a 99.8% phytate reduction.     

Studies of Partial Amino Acid Sequences of γ‐40k Secalins of Rye

Though γ‐40k secalins are a major protein type within rye storage proteins, total amino acid sequences are not as well known as the gluten proteins of wheat. Well‐reputed structural features such as amino acid compositions and molecular masses indicated a close relationship between γ‐40k secalins and γ‐gliadins of wheat, but the degree of homology of amino acid sequences and the positions of intramolecular disulfide bonds are unknown. Therefore, two major components of γ‐40k secalins (R1, R2) were analyzed for partial amino acid sequences. The R1 and R2, derivatized with 4‐vinylpyridine, were isolated from the prolamin fraction of rye cultivar Danko by means of a two‐step RP‐HPLC on C₁₈ silica gel. The proteins were digested in parallel with trypsin and thermolysin, and the partial hydrolyzates were separated by RP‐HPLC. Simultaneous measurement of UV absorbance at 210 and 254 nm allowed the detection of all peptides eluted as well as the specific detection of pyridylethylated cysteine peptides. Isolated peptides were characterized by sequence analysis, and in parts by mass spectrometry, and assigned to known sequences of γ‐gliadins. The results demonstrated that the N‐terminal domain of R1 and R2 remained undigested after tryptic hydrolysis; they were in agreement with the N‐terminal domain of γ‐gliadins in their molecular masses and in the absence of cysteine residues. Most of the isolated peptides originated from the C‐terminal domains, they covered 83% (R1) and 77% (R2), respectively, of the C‐terminal domain of a known γ‐gliadin (clone pW1020). Comparison of R1 and R2 revealed differences only in a few sequence positions. The degree of homology between the C‐terminal domains present in γ‐40k secalins and γ‐gliadins was ≈85%. All eight cysteine residues of γ‐gliadins were found in R1 and R2 sequences. Remarkably, sequences close to corresponding cysteine residues were identical for γ‐40k secalins and γ‐gliadins. Therefore, it can be assumed that the positions of intramolecular disulfide links are homologous.     

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium‐Reduced Bread

NaCl is an important contributor to the taste and texture of bread; therefore, it is challenging to reduce NaCl in bread without compromising quality. This study investigated sensory properties of bread with sourdough fermented with Lactobacillus reuteri accumulating glutamate or γ‐aminobutyrate (GABA). Sourdough was fermented with the GABA‐producing L. reuteri 100‐23 and LTH5448 as well as the glutamate‐accumulating L. reuteri 100‐23ΔgadB and TMW1.106. A consumer panel detected significant differences in the taste of bread with 6% addition of sourdough fermented with glutamate‐ or GABA‐producing L. reuteri. Remarkably, this difference was also detected when GABA‐producing L. reuteri 100‐23 was compared with its glutamate‐producing isogenic mutant L. reuteri 100‐23ΔgadB. The intensity of the salty taste of sourdough bread produced with 1% (flour basis) salt was equivalent to the intensity of the salty taste of reference bread produced with 1.5% salt. A trained panel found that sourdough breads (1 or 2% NaCl flour base) had a higher sour and umami taste intensity when compared with reference bread with the same salt content. Bread produced with sourdough fermented with L. reuteri 100‐23ΔgadB consistently had a higher umami taste intensity when compared with other sourdough breads. Neither sourdough addition nor NaCl level influenced bread volume or texture. In conclusion, the use of sourdough fermented with glutamate‐accumulating lactobacilli allowed reduction of NaCl without adverse effects on the taste or other quality attributes of bread.     

Biochemical Characterization of γ‐75 k Secalins of Rye I. Amino Acid Sequences

The prolamin fraction of the rye cultivar Danko was reduced with dithioerythritol and separated by reversed‐phase HPLC on C₁₈ silica gel. Two major γ‐75k secalins, P1 and P2, were collected, purified by rechromatography, derivatized with 4‐vinylpyridine, and digested in parallel with α‐chymotrypsin, thermolysin, and trypsin. The different enzymatic hydrolyzates were preparatively separated by two‐step reversed‐phase HPLC on C₁₈ silica gel, and the resulting peptides were characterized by sequence analysis and, in parts, by mass spectrometry. By means of overlapping peptides and by comparison with a known DNA sequence of a γ‐75k secalin (gSec2A) derived from a wheat translocation line (2RS. 2BL), 84% of the P1 sequence and 35% of the P2 sequence could be assigned. Heterogeneity at several sequence positions demonstrated that both protein preparations were not pure and contained at least two or three components. The sequence of the C‐terminal domain of P1 was almost completely determined except for one of the 148 residues which could not be identified. The partially determined sequences of P2 were highly homologous with those of P1. The results revealed a close relationship between P1, P2, and gSec2A and a high degree of homology with γ‐gliadins of wheat including eight cysteine residues in homologous positions. The partially sequenced N‐terminal domain of P1 was similar to that of gSec2A and consisted of repetitive sequences rich in glutamine, proline, and aromatic amino acids. Differences from γ‐gliadins were found in the strongly increased number of residues, in the more frequent modifications of the repetitive motifs, and in the presence of a cysteine residue at position 12. The partial amino acid sequence of the N‐terminal domain of P2 was in agreement with that of P1, besides a few exceptions in single positions and in the presence of a second cysteine residue.     

Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties

The fundamental rheological characteristics of a biologically acidified, a chemically acidified, and a neutral preferment (sourdough) were monitored over the course of a 24‐hr fermentation period using a split‐plot design. Three doughs were subsequently prepared in which 20% of the flour was in the form of the respective preferment. A control dough containing no fermented material was also prepared. The fundamental rheological properties of both the dough and its isolated wet gluten were determined. Laser‐scanning confocal microscopy was used to capture images of selected preferments and doughs. Results from the preferment showed that there was a decrease in elasticity (phase angle data from oscillatory measurements and relative recovery values from creep tests) and viscosity with fermentation time for all three preferments, all of which reached similar end values for these parameters. The microscopy images illustrated that the gluten strands were dissolved to a more amorphous structure during the fermentation period. Changes in the nature of the preferments were reflected in the rheological characteristics of the respective doughs and their wet glutens, which were significantly less elastic (phase angle and relative recovery data) and softer (maximum creep compliance) than the control treatment. It is concluded that degrading processes over time are key to the sourdough process.     

Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads

The effect of baking method on folates of rye and wheat breads, as well as the effect of sourdough fermentation of rye, were examined. Sourdough fermentations were performed both with and without added yeast, and samples were taken throughout the baking process. Samples were analyzed microbiologically for their total folate content after trienzyme extraction. Individual folate vitamers were determined by HPLC after affinity chromatographic purification. The lowest folate contents for both rye and wheat breads were found from breads baked without added yeast. Total folate content increased considerably during sourdough fermentation due to increased amounts of 10‐HCO‐H₂folate, 5‐CH₃‐H₄folate, and 5‐HCO‐H₄folate. Baker's yeast contributed markedly to the final folate content of bread by synthesizing folates during fermentation. Proofing did not influence total folate content but changes in vitamer distribution were observed. Folate losses in baking were ≈25%. The variety of sourdoughs and baking processes obviously lead to great variation in folate content of rye breads. The possibilities to enhance natural folate content of rye bread by improving folate retention in technological processes and by screening and combining suitable yeasts and lactic acid bacteria should be further investigated.     

Fructan Content of Rye and Rye Products

The fructan content of Finnish rye grains (13 samples, seven cultivars, harvested in 1998‐2000) varied at 4.6–6.6 g/100 g (db). Commercial whole grain rye flour and rye flakes had fructan content of 4 g/100 g, light refined rye flour had fructan content of 3 g/100 g, and rye bran had fructan content of 7 g/100 g. Fructan content as high as 23 g/100 g was detected in the water‐extractable concentrate of rye bran. Finnish soft rye bread and rye crisp bread contained 2–3 g of fructan/100 g. According to the suggested new definition of dietary fiber, fructans are also classified as dietary fiber. This means that the dietary fiber content of some cereal foods such as rye products may be increased by as much as 20% due to the presence of fructans in the grain.     

Predicting Baking Performance from Rheological and Adhesive Properties of Rye Meal Suspensions During Heating

Rheological methods were used to study the behavior of rye meal suspensions during a time‐temperature treatment corresponding to the initial baking conditions (<70°C). Eight different rye cultivars were investigated, with four of the cultivars grown during two different years. Baking experiments included pan bread and hearth bread. Viscosity, falling number, and the amount of adhesive material present during heating were measured. The storage (G′) and loss (G″) moduli increased during a temperature sweep from 45°C, reaching a maximum at 62.1–67.1°C. At the same time, the amount of adhesive material increased. A further increase in temperature caused a decrease in G′ and G″, whereas the amount of adhesive material continued to increase. The mechanical spectra (G′ or G″ vs. frequency) showed that the rye meal suspensions had gel‐like behavior at 45°C which turned into behavior typical of a strong gel at 70°C. The rye meals performing the best in hearth bread baking gave intermediate values of G′ and G″ and high values of the phase shift (δ) at 45°C. During the temperature sweep, the G′ values of these rye meal suspensions increased slowly to a maximum of 62.1–67.1°C.     

Occurrence,Degradation and Fate of Pesticides During Composting

This paper reviews the findings of research reported in the currently available literature regarding the occurrence and transformations of pesticides through the composting process and the use of compost. Part I summarizes the composting process, pesticides and mechanisms of pesticide degradation. Part II reviews research studies concerning the occurrence and fate of pesticides during composting. Investigations of pesticide residues in composting feedstocks and finished compost detected few of the target pesticides. The compounds that were found occurred at low concentrations. The majority of the compounds detected were insecticides in the organochlorine category, including chemicals that have been banned from use in the U.S. for many years. Generally, organophosphate and carbamate insecticides and most herbicides were rarely detected. Comparisons of pesticide concentrations before and after composting also showed organochlorine compounds to be most resistant to biodegradation during composting. With some exceptions, pesticides in other categories decomposed moderately well to very well. Studies that followed the mechanisms of degradation indicate that mineralization accounts for only a small portion of pesticide disappearance. Other prominent fates include partial degradation to secondary compounds, adsorption, humification, and volatilization. In general the research results suggest that the pattern of pesticide degradation during composting is similar to the degradation observed in soils. With a few important distinctions, composting can be considered a biologically active soil environment in which degradation is accelerated. However, as some studies noted, composting does not always speed the degradation of all pesticides. The nature of the pesticide, specific composting conditions and procedures, the microbial communities present, and the duration of composting affect the extent and the mechanisms of degradation.     

近20a来嫩江流域土壤退化的初步研究

结合全国第二次土壤普查的数据和野外试验,分析了嫩江流域近20 a的土壤质量变化.研究结果表明,经过近20 a的演化,土壤的质地发生变化,土壤中粉粒成分占近50%,基本没有变化,砂粒和黏粒的百分比发生变化,砂粒减少了22.95%,黏粒增加了50.09%.土壤质地主要以黏壤土和黏土为主,所占面积百分比分别为32.52%和66.51%.流域内壤土所占比例下降了17.54%,黏壤土和黏土分别增长了9.34%和8.20%.嫩江流域土壤中的有机质含量范围0.55%～12.26%,与普查数据比较呈下降趋势,下游开发地区的土壤中有机质含量下降趋势明显,上游有机质含量增加了27.14%,下游有机质含量减少了33.11%.嫩江流域未开发地区的土壤总体上未呈现严重的沙化趋势,但是嫩江下游的土壤沙化程度较上游严重,有机质的变化在流域空间分布上表现出明显的不同.     

尕海泥炭地退化过程中土壤渗透特征的变化

由于恶劣的气候条件和过度的放牧、修建公路等因素,尕海泥炭湿地退化严重,泥炭地质量和生态作用持续下降。本研究采用空间分布代替时间序列的方法,对该区域4种不同退化程度下泥炭湿地土壤渗透性能的变化进行分析研究,从而进一步评价与揭示退化过程中泥炭地的生态功能。结果表明:在前35 min,泥炭地土壤入渗速率曲线在各土壤分层中的变化情况不一;0~10 cm和20~40 cm土层土壤入渗速率曲线变化稳定且都表现为未退化的优于退化土壤;而10~20 cm土层土壤入渗速率曲线变化复杂多变,无明显规律。0~40 cm泥炭土中,植被退化对各层土壤渗透特征的影响不一,在0~10 cm土层,植被未退化土壤的初渗率、稳渗率、平均渗透速率、渗透系数和渗透总量与其他退化土壤渗透特征差异性显著;10~20 cm土层,未退化的土壤稳渗率、渗透速率、渗透系数与渗透量随着植被的退化程度呈“∽”形态波动变化;0~40 cm土层,土壤稳渗率、平均渗透速率、渗透系数和渗透总量均随着植被的退化,呈现出逐级递减的规律。土壤平均渗透速率与土壤孔隙度呈一定的正显著相关,而与土壤初始含水量之间无明显的相关性。保护高寒泥炭地生态系统,对于尕海畜牧业可持续发展和我国陆地生态系统碳库具有极重要的意义。     

Enhancing Water Removal from Whole Stillage by Enzyme Addition During Fermentation

The removal of water from coproducts in the fuel ethanol process requires a significant energy input. In this study, the addition of commercially available cell‐wall‐degrading enzymes was investigated to determine whether or not the enzymes could reduce the amount of water bound within the wet grains. This would have the effect of allowing more water to be removed during centrifugation, reducing the time and energy needed during the drying process. The experiment screened 15 cell‐wall‐degrading enzyme preparations. A significant reduction in water‐binding capacity was found for a number of enzymes tested in the initial screening. The experiment was repeated and two enzymes were identified to have the highest whole stillage dewatering effect, 15 and 14% more water removed for enzyme preparations A and G, respectively. Adding different enzyme preparation amounts to the mash showed varying effects, with the potential to allow for an optimization of enzymes cost and energy savings. In some cases, an enzyme dosage of 0.5 mL worked as well, if not better, than a dosage of 1 mL. These results can translate into improvements in the overall energy efficiency of the process because the wet grains entering the drier would contain less moisture than in the conventional process thus requiring a shorter residence time in the drier.     

微囊藻毒素缺氧/厌氧降解产物Adda对秀丽线虫的毒性

微囊藻毒素（MCs）在缺氧/厌氧条件下可以被湖泊沉积物中的土著微生物降解,产生并积累一种降解产物Adda。为了揭示该降解过程的环境安全性,以秀丽线虫（Caenorhabditis elegans）作为模式生物研究了MCs缺氧/厌氧降解产物Adda的毒性。结果表明,低浓度Adda（≤0.05μmol·L-1）暴露对秀丽线虫各项指标均无显著影响,而0.1μmol·L-1的Adda可显著降低线虫的头部和身体摆动频率,说明Adda对线虫运动能力影响较大。当Adda暴露浓度达到0.5μmol·L-1时,可显著影响线虫的寿命、发育、运动能力和生殖能力,但是对畸形率没有显著影响。这些结果说明,Adda的毒性远小于MCLR,因此缺氧/厌氧降解可以有效降低MCLR的毒性。但是考虑到高浓度Adda具有一定毒性,如果Adda大量积累仍可能造成一定的生态影响。     

Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking

All forms of baking and processing cause a loss of nutrients, including vitamin E, but little is known about these occurrences or if they could be avoided. The objective of this research was to study the incorporation of palm oil and the stability of vitamin E in palm oil during breadmaking. Wheat meal and rye breads were baked with and without the addition of 0, 2, 5, or 8% palm oil. The eight E group vitamers (tocopherols and tocotrienols) were extracted by using accelerated solvent extraction, freeze dried, and then analyzed with normal‐phase HPLC. Compared with the controls, the inclusion of palm oil was found to increase the quantity of all forms of vitamin E in the final baked products. It is concluded that palm oil is effective in increasing the vitamin E content of whole grain bread.     

Proteolytic Enzymes in Germinating Rye Grains

The proteolytic activities during rye (Secale cereale L. ‘Humbolt’) grain germination were monitored using in‐solution methods and one‐ and two‐dimensional PAGE with gels that contained incorporated substrate proteins. The total proteolytic activity increased during the first three days of germination, but not after that. The proteinase activity was measured at pH 3.8, 6.0, and 8.0 in the presence and absence of class‐specific proteinase inhibitors. This indicated that enzymes from all four proteinase classes were present during the germination process. Germinated rye grain contained mainly aspartic and cysteine proteinase activities that are especially active at pH 3.8. Serine‐ and metallo‐proteinases were less abundant. Overall, the pattern of hydrolysis was very similar to that observed during barley and wheat germination.