Molecular Basis of the Gelatinisation and Swelling Characteristics of Waxy Rice Starches Grown in the Same Location During the Same Season

Six waxy rice samples (grown at the same site during the same season) were investigated to identify those aspects of amylopectin structure and granule composition which differentiate the starches into high (T_p 77·8 °C on average) or low (T_p 66·2 °C on average) gelatinisation temperature. All starches contained less than 2·5% amylose with negligible lipid. Granule dimensions were similar (mean diameter 4·9–5·7 μm) as was the β-amylolysis limit (59·9–63·0%). However, the structural elements of amylopectins within the two groups varied. The low gelatinisation temperature starches contained two major chain fractions upon debranching with iso-amylase, F3 (DP 16) and F1 (DP 51) on average while the high gelatinisation temperature starches contained three fractions, F3 (DP 16), F2 (DP 19) and F1 (DP 40). The proportion of F1/(F2+F3) for the low and high gelatinisation starches representing on average 20·2 and 10·5% respectively. Hence, the higher proportion of exterior chains and especially those with DP 19 appear to confer the higher gelatinisation temperature characteristic of these starches. Debranched β-limit dextrins were prepared from these starches. Regardless of their origin, (high or low gelatinisation temperature), they contained three fractions: F_3β (DP 5), F_2β (DP 13) and F_1β (DP 19). Hence, the high versus low gelatinisation characteristic was imparted by the exterior chains. Using 13-C CP-MAS/NMR it was confirmed that the number of double helices within the starches were approximately constant although small differences in crystallinity were identified by X-ray diffraction. Retrogradation of the solubilised native high and low gelatinisation temperature amylopectin molecules confirmed that the ‘high temperature gelatinisation amylopectin’ molecules form higher dissociation temperature and enthalpy crystalline domains. This confirms that the higher proportion of short and especially relatively longer short chains promotes crystallite formation.     

Investigation of the high-amylose maize starch gelatinization behaviours in glycerol-water systems

The effect of glycerol on gelatinization behaviours of high-amylose maize starch was evaluated by confocal laser scanning microscopy (CLSM), scanning electronic microscope (SEM), differential scanning calorimetry (DSC), texture analyzer (TPA) and rheometer. Gelatinization of the high-amylose maize starches with glycerol content of 10% (w/w) began at 95.4 °C (T_o), peaked at 110.3 °C (T_p), and completed at 118.9 °C (T_c). The birefringence began to disappear at around 100 °C and finished at 120 °C which corresponded well to the onset and conclusion temperatures obtained by DSC. The high-amylose maize starch granules maintained original morphological structure at 100 °C and swelled to a great degree at 110 °C. The high-amylose maize starch paste formed at 100 °C showed the lowest hardness (39.92 g), while at 120 and 130 °C, showed the highest hardness (610.89 g and 635.43 g, respectively). It should be noted that in going from 100 °C to 110 °C there is a significant increase in the viscosity of the slurry solution. The identical apparent viscosity was observed when the shear rate exceed 100 s⁻¹, resulting from the high-amylose maize starch granules were completely gelatinized at 120 °C, which was consistent with DSC analysis.     

Annealing of wheat starch

The moisture, time and temperature dependence of annealing for one commercial and 10 laboratory extracted starches (from five soft and five hard wheats grown in various places in England in 1994) were investigated. Annealing was found to occur at least 15°C below the onset gelatinisation temperature (T_o), the extent of which was time dependent, but was much more evident (as indicated by the relative increase in gelatinisation temperatures) the closer to T_o the annealing temperature was set. Annealing could be initiated when the starch contained 20% by weight moisture, but the process was restricted unless the moisture content exceeded 60%. ¹³C-CP/MAS-NMR indicated that the number of double helices remained constant post-annealing and it is proposed that annealing improves the crystalline register of double helices, thereby ‘perfecting’ starch crystallites rather than promoting the formation of additional double helices. This perfection of crystallites is possibly initiated by incipient swelling and the resulting mobility of amorphous α-glucans which facilitates ordering of double helices and, probably, greater ordering of the amorphous regions themselves.     

Gas exchange characteristics of leaves of four species of grain amaranth

Four species of the C4 genus Amaranthus, A. cruentus, A. caudatus, A. hypochondriacus and A. hybridus, were grown at Salt Lake City, Utah for the determination of gas exchange characteristics of recently matured leaves.The response of CO₂ assimilation to leaf temperature, measured at high quantum flux, was very similar in all species, each exhibiting a temperature optimum of approximately 37°C. Above about 40°C, all species showed high temperature inhibition, manifested as an irrversible time-dependent decline in CO₂ assimilation.All four exhibited high rates of net CO₂ assimilation exceeding 40 μmol m⁻² s⁻¹ at quantum fluxes of 2.0 mmol m⁻² s⁻¹, but none was completely light-saturated at such intensities. Leaf conductance to water vapor declined with decreasing quantum flux in all species, but less rapidly than assimilation, resulting in increasing values of internal CO₂ concentration (c_i). Quantum yield values in three species (x=0.048±0.003 mol(CO₂/mol(photons))) were similar to those reported previously for NAD-malic enzyme type C4 dicots, but leaves of A. hybridus, which were deep purple in color, exhibited a lower quantum yield, presumably due to light absorption by betacyanin pigments not involved in photosynthesis.All four species had net photosynthesis versus c_i responses typical of C4 species, with a steep initial linear response to c_i followed by a fairly abrupt transition to saturation in the region of 100–150 μl l⁻¹. Under near-optimal measurement conditions and high quantum flux, all species maintained c_i values close to the region at which saturation was reached (x=148±17 μl l⁻¹).Data pooled acrossspecies relating net photosynthesis measured at 2.0 mmol m⁻² s⁻¹ quantum flux and 35°C to Kjeldahl nitrogen content revealed a linear relationship, the slope of which was not significantly different (P=0.05) from those reported in two otudies employing C4 species.     

NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread

To study the kinetics of the bread baking process, transverse relaxation (T₂) of protons was measured during a baking process performed inside the magnet of a pulsed low field¹H nuclear magnetic resonance (NMR) instrument. Experimental NMR relaxation data were analysed both by chemometric data analysis and by multi-exponential curve-fitting. Throughout the entire baking process from dough to bread three T₂-components were determined. During the NMR-baking process significant shifts were observed in the characteristic time constants at c. 55 °C (gelatinisation of starch) and at c. 85 °C. In a second experiment staling of white bread crumb aged 0–8 days was investigated by texture analysis and NMR relaxation. High correlations (r>0·9) between texture parameters and NMR relaxation data of bread crumb were found by partial least squares regression (PLSR) models. Firmness and elasticity as measured by a Texture Analyser were predicted with an estimated error (RMSECV) of 150 (range 200–2200) and 0·032 (range 0·4–0·7), respectively. Future texture of the bread samples was also predictable by use of NMR relaxation data from the early storage period (day 0 to day 3).     

Retrogradation of waxy and normal corn starch gels by temperature cycling

Gelatinized waxy and normal corn starches at various concentrations (20–50%) in water were stored under temperature cycles of 4°C and 30°C (each for 1 day) up to 7 cycles or at a constant temperature of 4°C for 14 days to investigate the effects of temperature cycling on the retrogradation of both starches. Compared to starches stored only at 4°C, both starches stored under the 4/30°C temperature cycles exhibited smaller melting enthalpy for retrogradation (ΔH_r), higher onset temperature (T_o), and lower melting temperature range (T_r) regardless of the starch concentration tested. Fewer crystallites might be formed under the temperature cycles compared to the isothermal storage, but the crystallites formed under temperature cycling appeared more homogeneous than those under the isothermal storage. The effect of starch content on the retrogradation was greater when the starch gels were stored under cycled temperatures. The reduction in ΔH_r and the increase in conclusion temperature (T_c) by retrogradation under 4/30°C temperature cycles became more apparent when the starch concentration was lower (20 or 30%). Degree of retrogradation based on melting enthalpy was greater in normal corn starch than in waxy corn starch when starch content was low.     

Effect of extrusion cooking on chemical structure,morphology, crystallinity and thermal properties of sorghum flour extrudates

The effect of feed moisture content (10, 14 and 18%) and die temperature (110 and 160 °C) on functional properties, specific mechanical energy (SME), morphology, thermal properties, X-ray diffraction pattern (XRD), Fourier transform infrared spectroscopy (FTIR) and amylose-lipid complex formation of extruded sorghum flour was investigated. Results showed that the extrusion cooking significantly changed the functional properties of extruded sorghum flour. Increasing feed moisture increased the peak gelatinization temperature (T_p), the degree of gelatinization (%) and starch crystallinity (%) while it decreased the gelatinization temperature ranges (T_c - T₀), starch gelatinization enthalpy (ΔH_G) and amylose-lipid complex (%) formation. With increasing die temperature, the degree of gelatinization and amylose-lipid complex formation increased and the starch T_p, T_c-T₀, ΔH_G and crystallinity decreased. The FTIR spectra also showed that the extrusion cooking did not create new functional groups or eliminate them in sorghum protein, whereas the sorghum extrudate protein had random coil conformation.     

Thermo-Mechanical Characterization of a Thermoplastic Copolyetherester (TPC): Experimental Investigation

In this article, the thermo-mechanical characterization of poly(butylene terephthalate)/poly(tetramethylene oxide) (PBT/PTMO) is studied by thermal analysis, dynamic mechanical analysis, and uniaxial tensile tests. The results of poly(ether esters) show that the melting temperature is equal to T _m =193 °C, which is 31 °C, lower than that of the melting temperature of poly(butylene terephthalate) (PBT). Its glass transition temperature, T _g is equal to -61 °C, determined by DMA. The melting and cooling temperatures (T _m , T _c ) after aging at T₀+48 h and T₀+week are virtually unchanged. Moreover, the results of the tensile tests show that the effect of the low deformation rate reduces the friction resulting from the sliding mechanisms between the amorphous and crystalline parts.     

Thermal time requirements for the development of green pea (Pisum sativum L.)

The purpose of this investigation was to quantify, for crop modelling purposes, temperature response functions of various developmental stages of several green pea (Pisum sativum L.) cultivars. Cardinal temperatures, namely the base (T_b), optimum (T_m) and maximum temperature (T_x), for various developmental stages, were also determined. Below T_b and above T_x, development rates were zero and at T_m development proceeded at the maximum rate. Developmental stages were monitored in both controlled environments and field trials. No significant differences were found between cultivars regarding optimum temperatures for 50% germination. A T_b of 0°C, T_m of 29°C and T_x of 40°C for germination represents a good summary of the results. For the emergence, vegetative and reproductive stages, a T_b of 3°C, T_m of 28°C and T_x value of 38°C are appropriate. In the field, the crops required approximately 100°C d for emergence, 260°C d to reach the four-leaf stage, 380°C d till the seven-leaf stage and 730°C d to reach the 14-leaf stage. Thermal time requirements from sowing to flowering ranged from 770°C d to 890°C d for different cultivars, and from sowing to maturity (tenderometer reading of 130) from 1370°C d to 1450°C d.     

Growth,water use,and kernel abortion of maize subjected to drought at silking

Maize (Zea mays L.) grain yield is particularly sensitive to water deficits that coincide with the tasseling-silking period, causing marked reductions in grain number. More knowledge about crop responses to water supply is required, however, to explain the causes of kernel number reductions under the mild stresses characteristic of humid regions. The objectives of this study were to: (i) quantify crop evapotranspiration, E_c, and its relationship with shoot biomass production, grain yield, and kernel number; and (ii) determine the impact on final kernel number of supplying fresh pollen to silks whose appearance is delayed by water deficits at silking. Field experiments were conducted at Balcarce (37°45′S, 130 m) during 1988/89 and 1989/90 with two sowing dates (6 weeks apart) to provide differences in evaporative demand. Plastic covers were placed on the ground of water-deficit plots to generate a 40-day period of lowered water supply bracketing silking. Control plots received rain plus additional furrow irrigation in order to keep the ratio between crop (_c) and potential (E_p) Penman evapotranspiration greater than 0.9. Plant water status indicators revealed differences between treatments, but failed to reflect soil water status. Water deficit reduced plant height, maximum leaf area index, and shoot biomass. Shoot biomass accumulation was correlated with E_c, but higher water-use efficiencies (WUE) were found for the water-stress treatments. Grain yield was correlated to kernels m⁻² (r = 0.88; 6 d.f.), and both grain yield and kernels m⁻² were related to E_c during the treatment period, resulting in reductions of 4.7 grains m⁻² and 17.7 kg ha⁻¹ for each mm reduction in E_c. The number of kernels per ear did not improve when fresh pollen was applied to late appearing silks, suggesting that ovaries which failed to expose their silks synchronously with pollen shedding were deleteriously affected by water stress.     

Glass transition temperature of starches with different amylose/amylopectin ratios

The glass transition temperatures (T_g) of starch with different amylose/amylopectin ratios were systematically studied by a high-speed DSC. The cornstarches with different amylose contents (waxy 0; maize 23, G50 50 and G80 80) were used as model materials. The high heating speed (up to 300 °C/min) allows the weak T_g of starch to be visible and the true T_g was calculated by applying linear regression to the results from different heating rates. It is confirmed for the first time, that the higher the amylose content is, the higher the T_g is for the same kind of starch. The sequence of true T_g of cornstarch is G80 > G50 > maize > waxy when samples contain the same moisture content, which corresponds to their amylose/amylopectin ratio. It was found that T_g was increased from about 52 to 60 °C with increasing amylose content from 0 to 80 for the samples containing about 13% moisture. The microstructure and phase transition were used to explain this phenomenon, in particular the multiphase transitions that occur in high-amylose starches at higher temperatures, and the gel-ball structure of gelatinized amylopectin.     

Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches

A set of 13 waxy rice genotypes prepared by chemical-induced mutation of rice variety TNG67 and 7 waxy rice varieties widely grown in Taiwan were compared for structural, rheological and retrogradation characteristics of starches. Wide differences in retrogradation enthalpy (ΔH_ret), gel firmness and storage modulus (G’_ret) were observed for 2-week stored gels of 20 starches. Ratio of short-to-long amylopectin chains was significantly higher (p < 0.05) in starches from mutant genotypes than in commercial varieties. ΔH_ret and G’_ret of starch pastes stored over 4 weeks showed stronger correlation with amylopectin chain-profile compared to those stored for 2 weeks. Amount of long amylopectin chains was correlated positively (p < 0.05) with ΔH_ret and gel firmness. Overall, ratio of short-to-long amylopectin chains affected almost all the rheological and retrogradation parameters. Results of this study can be useful to plant breeders and food industry for quality improvement and selection of waxy rice mutants for various applications.     

Physiological age index: a new,simple and reliable index to assess the physiological age of seed potato tubers based on haulm killing date and length of the incubation period

Chronological and physiological age of seed tubers have major impacts on potato yields. This paper presents a new, simple and reliable physiological age index (PAI) that considers and reconciles the effects of chronological and physiological age. PAI calculation is based on the haulm killing date of the seed crop (T₀) and the end of the incubation period of seed tubers, measured under standardized conditions. The PAI formula is T₁/T₂, where T₁ is the time from haulm killing date (T₀) to possible planting date and T₂ the time from T₀ to the end of the incubation period. The PAI expresses physiological ageing of seed potato tubers within a range from 0 (for physiologically young) to 1 (old) tubers. To test the PAI existing data were re-evaluated and re-elaborated and specific experiments regarding seed origin and storage conditions for different cultivars were performed during 1994–1999. The PAI proved useful in assessing differences due to differences in growing conditions, cultivar, haulm killing, seed origin and storage system, and pre-planting treatments. For example, for cv. Spunta 6 days after haulm killing the PAI was 0.025 and after 100-storage days the PAI was 0.56, 0.52 and 0.49 for seed tubers stored in heaps in the field, at relatively high temperatures, natural diffuse light and a cold (4°C) and ventilated store, respectively. The PAI is related to ground cover duration and yield of the future crop. For a PAI of 0.55 tuber yield was 55 t ha⁻¹, while for a PAI of 0.80 tuber yield was 40 t ha⁻¹. The PAI is easy to measure, non-invasive, objective, reproducible and reliable and could be used for modelling purposes to describe performance of seed tubers.     

Thermal requirements for barley maturation and leaf development in interior Alaska

Spring barley (Hordeum vulgare L.) is well adapted to the cool and short growing season of interior Alaska but little is known about thermal requirements for development and maturation of barley at such latitudes. Air temperature and barley development were monitored over the course of six growing seasons at Fairbanks (65°N) and Delta Junction (64°N), Alaska. These data were used to assess the base temperature (T_b) in the linear, thermal-unit model using the least variable, x-intercept, and regression coefficient methods. These methods indicated a range in T_b from 0°C to 1.5°C. At a T_b of 0°C, barley required nearly 1100°C d to mature. The phyllochron differed between early and late sowings and averaged 75°C d leaf⁻¹. Sowing date appeared to influence the phyllochron during early vegetative growth due to differences in daylength as well as temperature.     

Water and air temperature impacts on rice (<Emphasis Type="Italic">Oryza sativa</Emphasis>) phenology

Air temperature (T_a) is commonly used for modeling rice phenology. However, since the growing point of rice is under water during the vegetative and the early part of the reproductive period, water temperature (T_w) is likely to have a greater influence on crop developmental rates than T_a during this period. To test this hypothesis, we monitored T_w, T_a, and crop phenology in three commercial irrigated rice fields in California, USA. Sampling locations were set up on along a transect from the water inlet into the field. (Water warms up as it moves into the field.) T_a averaged 22.7 °C across sampling locations within each field, but average seasonal T_w increased from 22 °C near the inlet to 23.4 °C furthest away from the inlet. Relative to T_w furthest from the inlet, low T_w near the inlet delayed time to panicle initiation (PI 5 days) and heading (HD 8 days) and the appearance of one yellow hull on the main stem panicle (R7 9 days). Using T_w instead of T_a when the active growing point is under water until booting (midway between PI and HD) in a thermal time model improved accuracy (root-mean-square error, RMSE) for predicting time to PI by 2.5 days and HD by 1.6 days and R7 by 1.8 days. This model was further validated under more typical field conditions (i.e., not close to cold water inlets) in six locations in California. Under these conditions, average T_w was 2.6 °C higher than T_a between planting and booting, primarily due to higher daily maximum T_w values. Using T_w in the model until booting improved RMSE by 1.2 days in predicting time to HD. Using T_w instead of T_a during this period could improve the accuracy of rice phenology models.     

Effect of Soaking on Wet-milling of Rice

Soaking is an essential step in wet-milling of rice flour. The effects of soaking duration and temperature (5 and 25 °C) on the properties of rice flour have been investigated. The uptake of water by rice kernels increased with temperature and reached a plateau at about 30–35%. Protein, lipid, and ash leached out during soaking. The moisture content after soaking appeared to be a key factor on loosening the structure of rice kernels, which resulted in the production of small particle flours with little starch damage. The particle size of flours did not alter the gelatinisation temperature (T_oand T_p) in DSC thermograms. Small particle and low lipid content flours appeared to have high peak viscosity measured by RVA. The change in microstructure of rice kernels during soaking was also examined by SEM.     

Seed germination response of cuphea to temperature

Cuphea (Cuphea viscosissima Jacq. × C. lanceolata W.T. Aiton; PSR23) is a potential new oilseed crop. Its oil is high in medium-chain fatty acids that are suitable for detergent/cleaner applications and also for cosmetics. The objective of this study was to determine the critical temperatures for cuphea seed germination. To determine the base, maximum, and optimum temperatures for seed germination, mature cuphea seeds were harvested from plants grown at Prosper, ND, in 2004, 2005, and 2006. Seeds were germinated on a temperature-gradient bar varying between 5 and 35 °C. Cumulative germination was calculated for each temperature treatment. Base temperature (T_b) and optimum temperature (T_o) were estimated from the third-order polynomial temperature-response functions for each year. In addition, germination rate per day was used in a linear model to estimate the base temperature below which germination rate was equal to zero (T_b), and the maximum temperature above which germination was equal to zero (T_m). The optimum temperature (T_o) was calculated as the intercept of sub-optimal and supra-optimal temperature-response functions. Through the third-order polynomial temperature-response functions and the sub-optimal/super-optimal intercept approaches, we were able to generate six estimates for each critical value. Estimates of the base temperature for cuphea seed germination ranged between 3.3 and 11 °C, with the most reliable estimates between 6 and 10 °C, similar to many warm-season crops such as corn (Zea mays L.) and sorghum (Sorghum bicolor L.). The optimum temperature for cuphea seed germination ranged between 18.5 and 24 °C with a mean value of 21 °C. The maximum temperature for seed germination ranged 33–38 °C. On this basis, a cuphea planting date after 20 May is recommended for east-central North Dakota.     

Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy

Starch is a major component of rice grain and thus plays an important role in grain quality. For breeding rice with improved quality, the thermal and retrogradation properties of starch may be routinely measured. Since direct measurement is time-consuming and expensive, rapid predictive methods based on near-infrared spectroscopy (NIRS) can be applied to measure these quality parameters. In this study, calibration models for measurement of thermal and retrogradation properties were built from the spectra of grain and flour samples. The results indicated that both grain and flour spectra could give similar accuracy (r²=∼0.78) in determining the peak temperature (T_p) and conclusion temperature (T_c) of gelatinization. However, flour spectra (r²=0.80) were superior to the grain spectra (r²=0.73) in measuring onset temperature (T_o). Furthermore, the thermal properties of width at half peak height (ΔT_1/2) and enthalpy of gelatinization (ΔH_g), and retrogradation properties of enthalpy of retrogradation (ΔH_r) and retrogradation percentage (R%) could only be successfully modeled with the flour spectra. The models reported in the present study are usable for routine screening of a large number of samples in early generation of selection in breeding programs. For accurate assay of the thermal and retrogradation properties, however, direct instrumental measurement should be employed in later generations.     

Rice crop duration and leaf appearance rate in a variable thermal environment.: I. Development of an empirically based model

Variable crop duration is a major constraint to rice double cropping in arid irrigated environments, such as the Sahel. Photoperiodism and low air and water temperatures during the cool season are the major causes of variability, and cultivars are needed whose photothermal response provides a more stable crop duration. A previous study analyzed cultivar photothermal constants on the basis of progress to flowering. The present study sought to identify, on the basis of leaf appearance rates, the phenological stages that are most sensitive photothermally, and to explore technical options to screen germplasm for stable crop duration. Three Oryza sativa, indica-type rice cultivars (Jaya, IKP, IR64) were sown in the field at 15-day intervals during the dry season of 1995 (11 sowing dates) and 1996 (5 sowing dates) in Ndiaye, Senegal, under full irrigation and wide spacing to reduce microclimate variability. Mean daily water temperature (T_w) varied from 13 to 35°C. After seed soaking, the rate at which the first leaf (L₁) appeared was linearly related with T_w, with a base temperature (T_base) of about 10°C. Appearance rates of the subsequent three leaves (L₂–L₄) had a similar T_base, and presented a distinct temperature optimum (T_opt) at about 23°C, beyond which development rates decreased. Errors were too large to determine differences among cultivars in thermal constants. No significant temperature response was observed for the leaf appearances between L₅ to the flag leaf (L₁₂ to L₂₀). Crop duration to flowering varied by 45 (IR64) and 63 days (Jaya). These variations were associated with highly variable leaf numbers in all cultivars, including photoperiod-insensitive IKP. One-third of the variable duration was hypothesized to be due to a variable basic vegetative phase (BVP), caused by variable germination and leaf appearance rates, and two-thirds to variable duration of panicle induction after BVP. Water temperature was the main determinant of both sources of variability. A simulation model, describing these temperature and photoperiod effects on leaf number, growth duration and leaf appearance rates, was developed using the 1995 data, and satisfactorily validated with the 1996 data. The model was used to identify phenological-stage and cultivar-specific causes of variable crop duration.