Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products

A novel staining procedure has been developed to visualize the gluten– starch matrix in wheat flour dough. Dough samples mixed to the final stage were stained with 26 fluorescent reagents, and each stained sample was observed with three sets of fluorescence filters (blue, green, and red). Of all the combinations of reagents and filters, the combination of acid magenta and the blue fluorescent filter set was the most effective in distinguishing starch granules from gluten network structure. Its effectiveness was further demonstrated with gluten and starch granule samples, in which the contrast was clearer when observed with the blue fluorescent filter set than without any fluorescent filter. Visualizing the gluten–starch matrix in dough samples at four mixing stages with the same procedure resulted in clear identification of the changes in gluten network structure because of the differences in mixing stages. The same procedure also enabled us to distinguish starch from gluten in white salted noodles, baked cookies, and flour particles. The proposed procedure is quicker, simpler, and has a lower risk of altering the sample than other conventional ones, and it is expected to become a useful tool in cereal studies.     

Relationship of Bread Quality to Kernel,Flour, and Dough Properties

This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best‐fit models for loaf volume, bake mix time, and water absorption had R² values of 0.78–0.93 with five to eight variables. Crumb grain score was not well estimated, and had R² values ≈0.60. For loaf volume models, grain or flour protein content was the most important parameter included. Bake water absorption was best estimated when using mixograph water absorption, and flour or grain protein content. Bake water absorption models could generally be improved by including farinograph, mixograph, or alveograph measurements. Bake mix time was estimated best when using mixograph mix time, and models could be improved by including glutenin data. When the data set was divided into calibration and prediction sets, the loaf volume and bake mix time models still looked promising for screening samples. When including only variables that could be rapidly measured (protein content, test weight, single kernel moisture content, single kernel diameter, single kernel hardness, bulk moisture content, and dark hard and vitreous kernels), only loaf volume could be predicted with accuracies adequate for screening samples.     

Sulfur,Protein Size Distribution,and Free Amino Acids in Flour Mill Streams and Their Relationship to Dough Rheology and Breadmaking Traits

The aim of this study was to analyze sulfur content, protein size distribution, and free amino acids in flour mill streams (FMS) and their associations to dough rheology and breadmaking traits. Break FMS had higher nitrogen and sulfur quantities than reduction FMS. The third break FMS had the highest nitrogen and sulfur contents among FMS but low bread loaf volume partly due to high ash content. Sulfur quantity had greater or equivalent correlations with dough rheology and breadmaking properties compared with nitrogen quantity when the effect of percent ash content was removed statistically. FMS also showed significant quantitative variation in HMW polymeric proteins of the SDS‐unextractable fraction that had greater association with sulfur content and dough rheology and breadmaking traits than other protein fractions. Asparagine, which is a major amino acid in flour, was found at higher levels in the third break and third reduction FMS. Ratio of nitrogen to sulfur was significantly correlated with asparagine concentration (r = 0.73, α = 0.01). This study indicates that information on sulfur, protein size distribution, and free amino acid is potentially useful in research for more precise blending of FMS in commercial flour mills to meet customer specifications for high quality flour.     

Neutral Lipids in Free,Bound, and Starch Lipid Extracts of Flours,Sourdough, and Portuguese Sourdough Bread Determined by NP‐HPLC‐ELSD

A detailed analysis was developed, focused on the neutral lipids (NL) in free (FL), bound (BL), and starch lipid (SL) extracts of maize and rye flours, sourdough, and broa (a traditional bread manufactured in Portugal). Selective sequential extraction of said lipids with hexane at 20°C, water‐saturated n‐butanol at 20°C, and n‐propanol‐water (3:1, v/v) at 100°C was performed to clean the lipid extracts from extraneous impurities, and isolation thereof from glyco‐ and phospholipids was by solid phase extraction of NL; these classes were then quantitatively assayed by HPLC, using evaporative light scattering detection, with calibration curves prepared with standard mixtures of NL. The BL and SL contents in the original flours increased and that of FL decreased throughout the fermentation and baking processes. The dominant NL class was not the same in all lipid extracts; the highest concentrations of triacylglycerols and the lowest concentrations of free fatty acids were detected in FL—with the former accounting for 82, 76, and 71% of the total FL in flours, sourdough, and bread, respectively. Triacylglycerols and free fatty acids also accounted for the highest concentrations found in BL: these, together with diacylglycerols, contributed up to 84% of the total neutral BL. High levels of free fatty acids and low levels of the remaining NL classes were typically found in SL: free fatty acids, triacylglycerols, sterol esters, and diacylglycerols accounted for ≈90% of the total SL.     

Contribution of Hydrophobic Soluble Gluten Proteins,Fractionated by Hydrophobic Interaction Chromatography in Highly Acetylated Agarose,to Dough Rheological Properties

Hydrophobic interaction chromatography with highly acetylated agarose in 1‐mL columns was used to fractionate gliadins and acid‐soluble glutenins. Proteins were eluted in two fractions, the first with acetate buffer (pH 3.6) containing 35% propanol, and the second with Tris buffer in 8M urea. The proportion of eluted protein in the second fraction was called the surface hydrophobicity index. The study included 20 wheat samples of different baking qualities. Multiple regression analysis using the general linear model combined with the stepwise technique was used to relate the surface hydrophobicity index of soluble gluten proteins to specific dough rheological characteristics. Surface hydrophobicity index of gliadins and acetic acid soluble glutenins explained part of the variability of swelling index, extensibility, and work of deformation (dough strength) measured with the alveograph, and part of the farinograph water absorption variability, but showed no relationship to dough mixing characteristics. Hydrophobic soluble gluten proteins fractionated by hydrophobic interaction chromatography (HIC) explained a part of the variability of dough rheological properties.     

Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids,Volatile Compounds,and Amino Acids in Wheat Sourdoughs

The aim of this work was to study the influence of process parameters and the starter culture on the characteristics of wheat sourdough by using response surface methodology. Influence of fermentation temperature (16–32°C), ash content of flour (0.6–1.8%), and fermentation time (6–20 hr) were considered as independent factors and their effects were studied in sourdough fermented with Lactobacillus plantarum, L. brevis, Saccharomyces cerevisiae, or with a combination of yeast and lactic acid bacteria. Formation of acidity, free amino acids, and volatile compounds were considered the main responses. A possibility to enhance formation of potential flavor compounds and precursors without excessive acidity formation in wheat sourdoughs was established. The total amount of amino acids increased by 25–50%, depending on the strain and fermentation conditions. The total amount of volatile compounds increased seven‐ to 100‐fold, depending on the strain and fermentation conditions. Sourdough started with S. cerevisiae was an effective way to optimize the amount of volatile compounds without excessive acidity formation in appropriate processing conditions. Ash content of flour and fermentation time were the most significant factors to modify metabolic activity of wheat sourdoughs. Frequent interactions between the studied factors were observed on the formation of acidity, amino acids, and volatile compounds with most of the strains studied. Possibility to improve current industrial fermentation processes and control flavor attributes of breads by using optimized sourdough was established.     

不同品种樱桃番茄氨基酸组成及风味分析

为评价不同品种樱桃番茄的风味及营养价值,比较分析了8个品种樱桃番茄的可溶性固形物含量、总糖含量、有机酸含量、糖酸比、Vc含量、氨基酸含量和氨基酸组成。结果表明,红果樱桃番茄品种的部分风味指标(可溶性固形物、总糖、有机酸、Vc)、氨基酸组成及营养价值(总氨基酸、必需氨基酸含量及氨基酸模式谱)优于黄果品种,尤其是红果品种浙樱粉1号和浙樱红1号,其中,浙樱粉1号樱桃番茄可溶性固形物含量、总糖含量、有机酸含量、Vc含量、呈味类氨基酸(鲜味、甜味、芳香类)含量及氨基酸营养价值均处于较高水平。红果樱桃番茄品种之间的总糖含量、Vc含量,以及黄果樱桃番茄品种之间的有机酸含量、总氨基酸含量、必需氨基酸含量和甜味类氨基酸含量等指标均呈现出较低的变异系数。氨基酸营养价值分析表明,缬氨酸和亮氨酸是樱桃番茄的2个主要限制氨基酸。本研究结果为高品质樱桃番茄的品种选育提供了理论指导。     

Changes of Growth,Amino Acids,and Ionic Composition in Strawberry Plants under Salt Stress Conditions

Seedlings of two strawberry cultivars ‘Camarosa’ and ‘Chandler’ were grown using perlite in a greenhouse for 20 days, and then plants were watered with nutrient solution containing 0, 8.5, 17.0, and 34.0 mM sodium chloride (NaCl) for 6 months. Sodium chloride treatments generally reduced the leaf and root dry weight. Relative water content (RWC) of leaves was maintained despite the increased salt concentrations while loss of turgidity was increased by sodium chloride (NaCl) treatments in both cultivars. As the most variable amino acids, aspartic acid, glutamic acid, arginine, proline, serine, and alanine were determined under salt stress in plants. Sodium chloride treatments generally increased sodium (Na) and chloride (Cl) contents in all plant parts. The plants were able to maintain high potassium (K) levels in the aerial parts with the 8.5 mM NaCl treatment. It can be concluded that ‘Camarosa’ has the ability to osmotic regulation. ‘Chandler’ also tolerates the salt injury at low salt concentrations.     

Use of Humic Substances and Amino Acids to Enhance Iron Availability for Tomato Plants from Applications of the Chelate FeEDDHA

Two experiments in consecutive years were conducted in a commercial greenhouse located in the Southeast of Spain. The objective was to test if the addition of commercial organic compounds could improve the uptake of iron (Fe) by tomato plants (Lycopersicon esculentum mill.) cv Daniela. A commercial humic substance (HS) and a mix of amino acids (AA) were used as organic compounds in the first year of the experiment, and FeEDDHA (Q) as a source of iron. Both organic compounds improved iron uptake in comparison to a control without the addition of organic materials, especially the humic substance. A similar experiment was conducted the following year, but part of the chelate was progressively substituted by the humic compound. Results showed that the content of iron in the leaves increased with the substitution without any significant losses of yield or fruit quality. Plant nutrition was also improved because of an increase in the level of phosphorus in the leaves and a decrease in foliar sodium levels indicating a reduction in the effects of salinity.     

注射大肠杆菌对柞蚕滞育蛹血浆中游离氨基酸的影响

本实验检查了柞蚕（Antheraea pernyi)滞育蛹和滞育后蛹血浆内游离氨基酸滴度，以及滞育蛹注射大肠杆菌E.coli后所引起的血浆游离氨基酸的变化，在滞育蛹血浆内，脯氨酸滴度最高，分别占总游离氨基酸的25.8%(雌）和19%（雄），这可能与越冬柞蚕耐寒性有关；苏氨酸和丙氨酸在滞育蛹血浆内的含理也相当丰富，表明脯氨酸，苏氨酸和丙氨酸的高滴度是柞蚕滞育蛹的特征，注射大肠杆菌1h后，滞育蛹血浆内总游离氨基酸浓度增加10%以上，而氨基酸组成类型没有明显改变，说明游离氨基酸浓度的增加是对入侵细菌的一种免疫反应，并为抗菌物质的合成作准备。     

Effects of Prolamins Encoded by Chromosomes 1B and 1D on the Rheological Properties of Dough in Near-Isogenic Lines of Bread Wheat

Fourteen bread wheat near-isogenic lines (NILs) with different alleles at 1B- and 1D-chromosome loci Glu-1, Glu-3 and Gli-1 coding for high molecular weight glutenin subunits (HMW-GS), low molecular weight-GS, and gliadins, respectively, were grown in replicated plots to investigate the individual and combined effects of glutenin and gliadin components on the rheological properties of dough as determined by the Chopin alveograph. NILs did not reveal significant differences in seed yield, protein content, kernel weight, test weight, flour yield, and starch damage. On the contrary, they had a large variation in alveograph dough tenacity P (55–93 mm), swelling G (17–26 mL) and strength W (140–252 J × 10^-4). The null alleles at the Gli-D1/Glu-D3 loci, and allele Glu-D1d (HMW-GS 5+10) were found to have a strong positive influence on dough tenacity and a remarkable negative influence on dough swelling (extensibility) when compared to alleles Gli-D1/Glu-D3b and Glu-D1a (HMW-GS 2+12), respectively. On the other hand, alleles Glu-B1c (HMW-GS 7+9) and Gli-B1/Glu-B3k gave greater G values than alleles Glu-B1u (HMW-GS 7*+8) and Gli-B1/Glu-B3b. The effects of individual Glu-1, Gli-1, or Glu-3 alleles on P and G values were largely additive. The impact of the null allele at Gli-D1/Glu-D3 on gluten strength was highly positive in NILs possessing HMW-GS 2+12, and negligible or negative in NILs containing HMW-GS 5+10, suggesting that there is scope for improving dough quality by utilizing this allele in combination with HMW-GS 2+12. Gli-D1/Glu-D3-encoded prolamins were shown to play a major role in conferring extensibility to dough, and could account for the superior breadmaking characteristics of bread wheat as compared to durum wheat.     

Free and Bound Phenolic Acids and Total Phenolics in Black,Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity

Barley is considered a healthy food because of its high content of β‐glucan and phenolic antioxidants. In the current study, 28 black, blue, and yellow barleys were investigated in terms of their composition of free and bound phenolic acids and 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging capacity. Free phenolics were based on aqueous methanol extraction, whereas bound phenolics were extracted following alkaline hydrolysis. Phenolics were then separated and quantified by liquid chromatography and the Folin–Ciocalteu method. Significant differences were observed between the three barley color groups, and within each color group a wide range of phenolics concentrations existed. Ferulic acid was the predominant phenolic acid in free and bound extracts, followed by p‐coumaric acid in all the barleys investigated. Total phenols content and individual phenolic acids strongly correlated with free radical scavenging capacity of barley. Black and blue barley were found to be related and distinct from yellow barley. The results showed significant variations in phenolics among barleys, with a potential for the development of barley grains with high content of phenolic compounds as antioxidant potential.     

江河源区高寒嵩草草甸土壤氨基酸成分和含量特征分析

通过高效液相色谱技术分析了青海省果洛州达日县窝赛乡原生嵩草草甸、严重退化草地及人工草地三类植被土壤中各种氨基酸成分及含量。结果表明:(1)三种类型土壤中都检测出19种常见氨基酸:精氨酸、天冬氨酸、丝氨酸、谷氨酸、苏氨酸、丙氨酸、甘氨酸、氨基丁酸、脯氨酸、蛋氨酸、缬氨酸、苯丙氨酸、异亮氨酸、亮氨酸、胱氨酸、组氨酸、鸟氨酸、赖氨酸、酪氨酸;(2)测定结果表明原生嵩草草甸土壤的氨基酸总量显著高于人工恢复重建草地和严重退化土壤氨基酸,而后两者之间差异不显著。原生高寒草地的土壤(6316.28μgg-1)严重退化草地土壤(2977.10μgg-1)人工恢复重建草地土壤(2975.90μgg-1)。(3)原生高寒草地土壤氨基酸总体呈现下降趋势:5月氨基酸含量最高,随后6月7月的显著下降,8月稍微有所回升,9月氨基酸含量到达最低;严重退化草地土壤与人工恢复重建草地土壤氨基酸含量季节变化相似,氨基酸总量在6月份到达最高点,随后7月8月显著下降,9月份稍微有所回升。     

氨基酸对三种石灰性土壤磷素有效性的影响及其作用差异机制

磷是农作物生长发育的必需元素,为了保证我国粮食安全,提高农作物的产量,提高磷肥有效性十分重要。本试验选取三种石灰性土壤（郑州潮土、周口褐土和昌图风沙土）为研究对象,通过90天的室内埋土试验,在三种土壤中研究氨基酸与磷酸一铵配施对提高土壤中磷肥有效性的影响。研究结果表明:（1）氨基酸在三种石灰性土壤中均能够提高磷酸一铵的有效性,郑州潮土、周口褐土和昌图风沙土的磷肥有效性与单施磷酸一铵相比分别提高了21.16%、10.87%和4.06%;（2）氨基酸的加入降低了土壤中Ca₂-P向Ca₈-P或其他难溶形态磷的转化,通过对三种土壤进行相关性和通径分析的得出在郑州潮土、周口褐土和昌图风沙土中主要决策因子是Ca₂-P,决策系数分别到达了0.836、0.946和0.712（P < 0.05）,郑州潮土、周口褐土主要限制因子是Ca₈-P,决策系数分别为?0.066、?0.401（P < 0.05）,昌图风沙土主要限制因子是Ca₈-P和Fe-P,决策系数分别为?0.080和?0.105（P < 0.05）;（3）氨基酸的加入能够降低三种石灰性土壤的pH和CaCO₃含量,有利于提高磷肥有效性;（4）通过对三种土壤的有效磷含量与土壤理化性质进行冗余分析,得出有机质（SOM）和碳酸钙 （CaCO₃）是影响磷肥在三种土壤中固定速率差异的主要原因,SOM和CaCO₃分别解释了有效磷含量全部变异的36.5%和25.6% （P < 0.05）。氨基酸在三种石灰性土壤中均能够提高磷肥有效性,主要途径是降低土壤的pH和CaCO₃含量,抑制Ca₂-P的快速转化。在三种石灰性土壤中,氨基酸作用有差异的主要原因是三种土壤中SOM和CaCO₃含量的差异,提高SOM,降低土壤中CaCO₃能够降低土壤对磷的固定,提高磷肥有效性。     

橘小实蝇蛋白饵剂中氨基酸的HPLC分析及生物测定

采用生物测定的方法比较Prima蛋白饵剂和自行研制蛋白饵剂的引诱效果。结果表明,两者对橘小实蝇(Bactrocera dorsalis(Hendel))引诱效果相当,但水解后的同种蛋白饵剂引诱效果高于水解前。采用柱前衍生高效液相色谱法(Acc Q·Tag法)测定以上两种蛋白饵剂中氨基酸的种类和含量,结果表明,这两种蛋白饵剂中均含有游离氨基酸17种,总氨基酸18种。其中Prima蛋白饵剂总氨基酸含量为52.847 6mg/m L,游离氨基酸含量为5.736 4 mg/m L,多肽含量为4.711 12 mg/m L;自行研制的橘小实蝇蛋白饵剂总氨基酸含量为65.624 3 mg/m L,游离氨基酸含量为6.301 0 mg/m L,多肽含量为59.323 3 mg/m L。通过比较两者氨基酸的差别,为蛋白饵剂的工业化生产质量监控提供方法依据。     

氨基酸水溶肥料和EM微生物菌剂对设施白菜生长和品质的影响

以白菜为供试材料,研究在白菜叶面喷施、根部灌施EM微生物菌剂和氨基酸水溶肥料对其植株生长、光合特性、产量和果实品质的影响。本试验设四个处理:不施用任何肥料(CK),常规施肥处理(T1),喷施+灌施EM微生物菌剂(T2),喷施+灌施含氨基酸水溶肥料(T3)。试验结果表明:与T1处理相比,T3显著增加了白菜的横径,T2处理也有增加,但不显著,纵径上则无明显差异;从光合特性看,T3处理的胞间CO₂浓度显著优于T1;品质方面,T3处理有显著高于T1的Vc含量;产量上,T3> T2> T1> CK,T1、T2和T3的产量相较于CK的增长幅度分别为15.94%、23.43%和27.05%,T2和T3相较于T1的增长幅度分别达到6.46%和9.58%,T3相比于T1产量显著增加,T2与T1相比未达显著。综上表明EM微生物菌剂对于促进白菜生长、提高其产量有一定效果,而氨基酸水溶肥料则能有效促进白菜生长和光合作用,显著提高白菜产量的同时有效改善其品质。     

Carbon Isotope Composition, Macronutrient Concentrations, and Carboxylating Enzymes in Relation to the Growth of Pinus halepensis Mill. When Subject to Ozone Stress

We present here the effects of ambient ozone (O₃)-induced decline in carbon availability, accelerated foliar senescence, and a decrease in aboveground biomass accumulation in the Aleppo pine (Pinus halepensis Mill.). Aleppo pine seedlings were continuously exposed in open-top chambers for 39 months to three different types of O₃ treatments, which are as follows: charcoal-filtered air, nonfiltered air (NFA), and nonfiltered air supplemented with 40 ppb O₃ (NFA+). Stable carbon isotope discrimination (??) and derived time-integrated c _i/c _a ratios were reduced after an accumulated ozone exposure over a threshold of 40 ppb (AOT40) value from April to September of around 20,000 ppb·h. An AOT40 of above 67,000 ppb·h induced reductions in ribulose-1,5-biphosphate carboxylase/oxygenase activity, aboveground C and needle N and K concentrations, the C/N ratio, Ca concentrations in twigs under 3 mm, and the aerial biomass, as well as increases in needle P concentrations and phosphoenolpyruvate carboxylase (PEPC) activity and the N and K concentrations in twigs under 3 mm. Macronutrients losses, the limitations placed on carbon uptake, and increases in catabolic processes may be the causes of carbon gain diminution in leaves which was reflected as a reduction in aboveground biomass at tree level. Stimulation of PEPC activity, the consequent decreased ??, and compensation processes in nutrient distribution may increase O₃ tolerance and might be interpreted as part of Aleppo pine acclimation response to O₃.