Quality Effects of Rye (Secale cerealeL.) Chromosome Arm 1RL Transferred to Wheat (Triticum aestivumL.)

Quality effects of rye (Secale cerealeL.) chromosome arm 1RL transferred to wheat (Triticum aestivumL.) were characterised by comparison of a group 1R(1B) substitution lines and 1BL.1RS translocation lines. The experimental materials were sister lines derived from the mating Mironovskaya10/NE7060//NE80413. 1R(1B) substitution lines were identified by the presence of ryeomega- andgamma-secalins among 70% ethanol soluble proteins, combined with the presence of high molecular weight (HMW) secalin proteins in total grain protein extracts. Genes on 1RL reduced grain weight, grain hardness, Mixograph time, Mixograph tolerance and SDS sedimentation volumes. 1RL had no effect on flour yield or grain and flour protein concentrations. The HMW secalin proteins encoded by genes on 1RL most probably caused the decline in dough strength seen in 1R(1B) lines relative to that of 1BL.1RS sister lines. Reduced grain hardness might also be related to the presence of HMW secalins, although a role for additional, unidentified genes on 1RL could not be discounted.     

Determination of Principal Components for Characterizing the Drying of Sea Cucumbers (Stichopus japonicus Selenka) Using Far Infrared Radiation Drying and Hot Air Drying

Principal component analysis (PCA) and multiple linear regression (MLR) were conducted to characterize the drying of sea cucumber (SC). Far infrared radiation drying (FIRD) and hot air drying (AD) were used to dehydrate SC. Thirteen variables—including the morphological, color, and textural properties of dried SC—were selected for statistical analysis. The analysis of these 13 variables yielded three principal components showing significant correlations. PCA showed that the first three components represented 86.2% of the total variation. The first principal component was primarily related to the morphological properties of SC. The principal components determined by the PCA were more strongly influenced by the morphological variables than by the drying method. Of the morphological variables, the weight of SC had the strongest influence on the drying time and rehydration ratio of FIRD and AD.     

Free Lipids in Air‐Classified High‐Protein Fractions of Hard Winter Wheat Flours and Their Effects on Breadmaking Quality

Free lipids (FL) were extracted from straight‐grade flours (SF) and the air‐classified high‐protein fractions (ACHPF) of nine hard winter wheats. The mean values of FL contents in 10 g (db) SF and ACHPF were, respectively, 92.8 and 178.5 mg for total FL, 74.1 and 141.9 mg for nonpolar lipids (NL), 12.8 and 20.9 mg for glycolipids (GL), and 4.9 and 12.0 mg for phospholipids (PL). FL compositions of SF and ACHPF showed nonsignificant differences in NL (80.7 and 81.1% of the FL) but significant differences in GL (13.9 and 12.0% of the FL) and PL (5.4 and 6.9% of the FL). Fortification of SF with ACHPF by blending to reach 13% protein content increased gluten quantity and thereby loaf volume but decreased gluten index, loaf volume regression, and crumb grain scores. NL contents showed significant relationships with dry gluten contents (r = 0.79) and gluten index (r = ‐0.83) values, indicating that high NL content in ACHPF could decrease gluten quality of fortified flours. Thus, an optimum balance should be maintained during fortification.     

Comparative stomach contents and growth of the juvenile black seabream, Acanthopagrus schlegeli, reared in illuminated and unilluminated cages

The present study was designed to determine the positive effects of artificial illumination on the juvenile black seabream, Acanthopagrus schlegeli , by comparing stomach contents and growth between juveniles exposed to light and those maintained in the absence of light. The major prey items for juvenile black seabream reared in illuminated cages were amphipods (IRI%=50.5), copepods (IRI%=44.7) and polychaetes (IRI%=3.0), whereas those for the juveniles maintained in unilluminated cages were copepods (IRI%=96.0), amphipods (IRI%=3.4) and polychaetes (IRI%=0.6). The specific growth rates (SGR) of the juveniles reared in illuminated cages (0.99%) were significantly higher than those of the juveniles maintained in unilluminated cages (0.78%).     

Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer‐Analyzed Mixograph Parameters

The objective of this research was to determine whether computer‐analyzed (objective) mixograph parameters could replace conventional mixograph parameters in the evaluation of flour quality. The 642 hard winter wheat flours, collected from federal regional performance nurseries in 1995 and 1996, were analyzed by a conventional and computerized mixograph. Mixograph bandwidths at 6 min (BW6) showed the most significant linear correlation with subjective mixing tolerance scores (r = 0.81, P < 0.1%, n = 642). Prediction models of conventional and experimental baking parameters were developed by continuum regression using computer‐analyzed mixograph parameters of a calibration set (n = 282). The developed models could estimate conventional mixograph mixing time and tolerance scores, baking water absorption and mixing time, and bread loaf volume, showing R² values of 0.86, 0.74, 0.68, 0.80, and 0.51, respectively, for a validation set (n = 380). These results indicated that computer‐analyzed mixograph parameters could be applied to develop prediction models to be used for flour quality evaluation in wheat breeding programs.     

Influence of Annealing on Gel Properties of Mung Bean Starch

Mung bean starch gels (8% solids) were prepared after annealing at 45–60°C for 1–24 hr, and the relationship between the physical properties of gels and the swelling power (SP) and solubility of starch was investigated. The SP and solubility decreased with increasing annealing temperature and time, mostly in the first 6 hr. The solubles were mainly composed of amylose. Gel hardness at a 5 mm depth of annealed starch was larger than that of native starch, and gel hardness increased as SP decreased (r = ‐0.94). Upon continued compression, the yield force of gel showed a different function. Above SP of ≈12.5, the yield force of annealed starch gels decreased, but at <12.5 the yield force increased with increasing SP. Both granular rigidity and extent of packing appeared to determine the yield force. Although annealing increased the gel hardness, α‐amylase digestibility of gel was not affected. Pasting analysis in the Rapid Visco Analyser (RVA) revealed that annealing increased pasting temperature. A pasting peak was found only in 45 and 50°C annealed starches. Overall paste viscosities of the starches annealed at >55°C were lower than that of the control starch. Final viscosities in RVA were correlated with the yield force of gel (r = 0.99).     

NIR Transmittance Estimation of Free Lipid Content and Its Glycolipid and Digalactosyldiglyceride Contents Using Wheat Flour Lipid Extracts

Free lipids (FL) in 72 hard winter wheat flours were extracted and dissolved in hexane. Absorbance (log 1/T) values were measured using a scanning spectrophotometer with a 2‐mm cuvette, and used to develop calibration models for estimating flour FL content and glycolipid (GL) and digalactosyldiglyceride (DGDG) contents. Fifty‐one calibration samples were selected based on the cutoff point of 0.3 of Mahalanobis distance, and the remaining twenty‐one samples were used for validation. The best model for the estimation of FL content showed coefficients of determination (R²) of 0.95 for the calibration set and R² = 0.89 for the validation set. Glycolipid contents could be estimated by a model which had R² = 0.87 for the calibration set and R² = 0.89 for the validation set. For DGDG, the best model showed R² = 0.94 for the calibration set and R² = 0.88 for the validation set.     

Synthesis and biological evaluation of [1-(1H-1,2,4-triazol-1-yl)alkyl]-1-silacyclopentanes

A series of 1-aryl-1-(1H-1,2,4-triazol-1-yl)alkyl-1-silacyclopentanes has been synthesized by four-step reactions starting from 1-chloroalkyltrichlorosilane and tested for fungicidal activities in vitro for ten fungi and in vivo for four fungi occurring in rice, cucumber, tomato etc. Biological activities of the title compounds are strongly dependent upon the p-substituent on the phenyl group in the following order: F>Cl>Ph>OEt>H. Especially, 1-p-fluorophenyl-1-[1-(1H-1,2,4-triazol-1-yl)alkyl]-1-silacyclopentanes (alkyl=methyl or ethyl) showed significant fungicidal activity with a broad spectrum comparable to flusilazole in in-vivo assay. © 1998 SCI.     

Effect of cross-linking agent structure on the shape memory property of polyurethane block copolymer

Effect of cross-linking agent on the shape memory and mechanical property of polyurethane (PU) block copolymer is comprehensively investigated. The selected chemical cross-linking agents are glycerol, 1,2,6-trihydroxyhexane, and 2,4,6-trihydroxybenzaldehyde that are differentiated from each other in having remote hydroxyl group and aromatic ring. Significant increase in maximum stress was observed for all of the cross-linked PUs, although the cross-linker structure was different. Structural change of PU after cross-linking as evidenced by differential scanning calorimetry and infrared spectra was not detected, suggesting that interaction between PU chains remained intact. Shape recovery went to as high as 95 % after cross-linking for all of the cross-linking agents, and shape retention did not improve even if cross-linker was used. The remarkable increase in shape recovery and maximum stress definitely originated from the employment of a cross-linking agent, and the effect of different cross-linker structure on shape memory and mechanical property is discussed.