Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents

Tortilla stiffening should occur between ‐23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (T_g = ‐23°C) in corn tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (‐20 to 21°C) on the stiffening rate of corn tortillas with or without additives (carboxy‐methylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second‐order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.     

Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm

Wheat starches isolated from seeds harvested between 7 and 49 days after anthesis (DAA) were fractionated into large (>8 μm) and small (<8 μm) granules and studied for starch structure and architecture. Starch granules at 7 DAA possessed unimodal size distribution, whereas it was bimodal at later maturity stages. The apparent amylose fraction of starch granules at early maturity (7 and 14 DAA) consisted of intermediate‐type materials, whereas starch at later maturity stages (28 and 49 DAA) contained branched amylose. Wide‐angle X‐ray scattering (WAXS) revealed a well‐developed polymorphic structure already at 7 DAA. Although the presence of a small proportion of B‐type crystallites mixed with A‐type crystallites was observed in the X‐ray diffractogram of starches at early maturation (7 and 14 DAA), it was masked by the A‐type crystallites at later maturity stages. However, the large granules had a higher proportion of B‐type crystallites and lower relative crystallinity (RC) than their small‐granule counterpart. The iodine absorption properties of the starch granules demonstrated different levels of mobility of the starch polymers at different stages of maturity and the mobility of more glucan polymers in the large granule population compared with the small granules at the same maturity stage. Iodine did not change the characteristic A‐type crystalline pattern of starch, but it increased RC. Changes in peak width at half height based on WAXS data further suggested the possible interaction of iodine with amylopectin intercluster chain segments and branch chains in formation of inclusion complexes.     

Optimizing a Small‐Scale Corn‐Starch Extraction Method for Use in the Laboratory

The objectives of this experiment were to determine the effects of altering starch extraction procedures designed for use in the laboratory on starch yield, protein content, and thermal properties. Public Corn Belt inbred line Mo17 was used in this study. The altered procedures that were examined included steeping time (24, 48, or 72 hr), numbers of corn kernels extracted (2, 5, or 10 kernels), and isolation method (sedimentation or centrifugation). Starch thermal properties were obtained by using differential scanning calorimetry (DSC). Starch yield and protein content were significantly different among the experimental treatments. In general, more kernels, and sedimentation rather than centrifugation, resulted in greater yields. Also, treatments involving more kernels or sedimentation rather than centrifugation, yielded starch with the lowest protein content. Starch extracted after steeping for 24 hr and purified by the sedimentation method had the lowest gelatinization onset temperature (by DSC) and the widest gelatinization temperature range among the treatments. The energy required to gelatinize starch did not differ among the treatments. The differences among treatments in onset temperature and temperature range were probably caused by annealing of starch that occurs over time, during steeping. Therefore, to obtain the purest starch quality, this study suggests that sedimentation is preferred over centrifugation, and 10 kernels is preferred over 2 or 5. Furthermore, soaking the seeds for less than 24 hr is preferred if minimal annealing is desired.     

Prevention of 4-nitroquinoline 1-oxide-induced rat tongue carcinogenesis by garlic.

The present study was undertaken to examine the inhibitory effect of garlic (Allium sativum) on 4-nitroquinoline 1-oxide (4NQO)-induced tongue carcinogenesis in male rats, both in the initiation and post-initiation phases. Lipid peroxidation, reduced glutathione (GSH), glutathione peroxidase (GPx), and glutathione S-transferase (GST) were used to monitor the chemopreventive potential of garlic. Biochemical estimations were carried out on tumour and normal tongue tissues. Diminished lipid peroxidation in the tumour tissue was accompanied by a significant increase in the levels of GSH, GPx and GST. Administration of garlic (250 mg/kg, p.o., three times a week) effectively suppressed 4NQO-induced tongue carcinogenesis as revealed by the absence of carcinomas in the initiation phase and their reduced incidence in the post-initiation phase. The results of the present study suggest that garlic may exert its chemopreventive effects by modulating lipid peroxidation and enhancing the levels of GSH, GPx and GST.     

Restriction of Starch Granule Swelling by Iodine During Heating

Differences in the degree of starch granule swelling and granule morphology are shown as a function of iodine concentration during heating. The observations reveal a restriction and delay in wheat and corn starch swelling in presence of iodine (0.02%) and a lack of swelling at higher iodine concentration (0.2%). The presence of iodine during heating did not influence waxy corn starch granule swelling, even at the higher concentration. A delay in the increase in paste viscosity during heating was observed, and gel formation was precluded after cooling at the higher iodine concentration. Waxy corn starch pastes formed a weak gel even at the higher iodine concentration. Spectrophotometric analyses showed that polymers leach into the solution when heated in the presence of 0.02% iodine, while no leaching was observed at 0.2% iodine concentration. Furthermore, the length and the amount of polymers leaching from normal corn were different from that observed for wheat starch. Thermal analyses reveal a shift in the onset of gelatinization temperature and an increase in the enthalpy in the amylose‐lipid region of the endotherm. While the iodine‐polymer complex did not appear to exhibit an endotherm during heating, the granules exhibited a diffused polarized cross, suggesting the presence of an ordered complex.     

Differences in Carbohydrate Composition and Digestion In Vitro of Selected Barley Cultivars as Influenced by Pearling and Cooking

Among common cereals, barley is a low glycemic index food. In an attempt to better understand this character, the nutritional properties of glycemic carbohydrates and dietary fiber concentrations of nine cultivars were evaluated. The cultivars were selected based on botanical variations and commercial value to investigate the impact of pearling and cooking on nutritional properties. Each cultivar was pearled into four fractions ranging from hull removal only to hull, bran, germ, and crease removal. The study showed that botanical class and degree of pearling significantly affect the carbohydrate composition and digestion indices of barley. Waxy starch cultivars had less total starch and more rapidly digestible starch (RDS), rapidly available glucose (RAG), and β‐glucan than the other nonwaxy cultivars. Regardless of the barley type, the less pearled kernels had significantly lower total starch and higher total low molecular weight sugars, insoluble, and total fiber. However, β‐glucan content was fairly comparable in the whole grain and pearled fractions. Cooking had a significant effect on nutritional properties of Celebrity and AC Klinck cultivars. The only consistent significant difference between raw and cooked barley was resistant starch (RS), which increased after cooking regardless of cultivar or fraction. The study showed that barley cultivar and carbohydrate composition significantly affected starch digestion with some cultivar fractions holding a promise for the development of low glycemic index foods.     

1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour

This study used ¹H nuclear magnetic resonance (NMR) spin‐spin relaxation time (T₂) and differential scanning calorimetric (DSC) measurements of unfreezable water content (UFW), to assess water behavior in freshly prepared (25°C), refrigerator‐stored (4°C, one day), or freezer‐stored (–35°C, one day) doughs containing 5, 10, or 30% whole grain, air‐classified β‐glucan‐diminished, and air‐classified β‐glucan‐enriched (BGB‐E) barley flours. Three populations of water were detected by NMR, depending on moisture content of dough, namely, tightly (T₂₁, 2–5 msec), less tightly (T₂₂, 20–50 msec), and weakly (T₂₃, 100–200 msec) bound water. T₂₂ peak was always detectable, and T₂₂ peak time linearly correlated to moisture content of dough in a range of 0.7–2.0 g/g db (r = 0.99, P < 0.05). Freezer storage showed less effect on water mobility in dough compared with refrigerator storage, whereas cooking and cool storage of cooked dough significantly decreased the water mobility (P < 0.05). Adding barley flour steadily decreased the water mobility in dough, and the reduction was more significant with adding BGB‐E (P < 0.05). Immobile water content was calculated by extrapolating T₂₂ peak time versus total moisture content in dough and significantly correlated to the UFW content measured by DSC (r = 0.72, P < 0.05).     

Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties

Intermediate wheatgrass (IWG) (Thinopyrum intermedium) is a perennial grass with desirable agronomic traits and positive effects on the environment. It has high fiber and protein contents, which increase the interest in using IWG for human consumption. In this study, IWG flour was blended with refined wheat at four IWG‐to‐wheat ratios (0:100, 50:50, 75:25, and 100:0). Samples were analyzed for proximate composition, microstructure features, pasting properties (Micro Visco‐Amylo‐Graph device), protein solubility, and total and accessible thiols. Gluten aggregation properties (GlutoPeak tester) and mixing profile (Farinograph‐AT device) were also evaluated. IWG flour enrichment increased the pasting temperature and decreased the peak viscosity of blended flours. IWG proteins exhibited higher solubility than wheat, with a high amount of accessible and total thiols. The GlutoPeak tester highlighted the ability of IWG proteins to aggregate and generate torque. Higher IWG flour enrichment resulted in faster gluten aggregation with lower peak torque, suggesting weakening of wheat gluten strength. Finally, the addition of IWG to refined wheat flour resulted in a decrease in dough development time and an increase in consistency, likely because of the higher levels of fiber in IWG. The 50% IWG flour enrichment represents a good compromise between nutritional improvement and maintenance of the pasting properties, protein characteristics, and gluten aggregation kinetics.     

Solid substrate for production of Alternaria alternata conidia: a potential mycoherbicide for the control of Eichhornia crassipes (water hyacinth)

Eichhornia crassipes (water hyacinth), a major aquatic weed in India, is one of the targets in a biological weed control research programme in India. A fungal pathogen, Alternaria alternata, is being evaluated as a biological control agent for this weed. The feasibility of solid substrate for the mass production of A. alternata has been examined. Conidia production and virulence of A. alternata were affected by temperature, light and incubation period. The highest number of conidia were produced on rice seed followed by wheat, sorghum, maize seeds and cornmeal at 20°C when exposed to near‐ultraviolet than on the other substrates, while the least conidia were observed on these substrates under light conditions. At 20°C, large numbers of virulent conidia were produced on rice seeds after 4 weeks of incubation under constant dark conditions. Henceforth, the use of rice seeds as a solid substrate for production of A. alternata could be a feasible method to produce conidia in a village co‐operative scenario in India.     

Structural basis for the rescue of stalled ribosomes: structure of YaeJ bound to the ribosome

In bacteria, the hybrid transfer-messenger RNA (tmRNA) rescues ribosomes stalled on defective messenger RNAs (mRNAs). However, certain gram-negative bacteria have evolved proteins that are capable of rescuing stalled ribosomes in a tmRNA-independent manner. Here, we report a 3.2 angstrom-resolution crystal structure of the rescue factor YaeJ bound to the Thermus thermophilus 70S ribosome in complex with the initiator tRNA(i)(fMet) and a short mRNA. The structure reveals that the C-terminal tail of YaeJ functions as a sensor to discriminate between stalled and actively translating ribosomes by binding in the mRNA entry channel downstream of the A site between the head and shoulder of the 30S subunit. This allows the N-terminal globular domain to sample different conformations, so that its conserved GGQ motif is optimally positioned to catalyze the hydrolysis of peptidyl-tRNA. This structure gives insights into the mechanism of YaeJ function and provides a basis for understanding how it rescues stalled ribosomes.