Synthesis and thermal properties of polyhydroxyamide copolymer and its derivatives

We synthesized a polyhydroxyamide (PHA) copolymer via low-temperature solution polymerization of 3,3'-dihydroxybenzidine with terephthaloyl chloride (80.0 mol%) and isophthaloyl chloride (20.0 mol%) in N,Ndimethylacetamide with the aid of LiCl. We prepared the PHA copolymer derivatives containing the fluorine-based substituents and investigated their solubility, cyclization behavior, and thermal properties using a differential scanning calorimeter (DSC), a thermogravimetric analyzer (TGA), and the simultaneous thermogravimetric analyzer coupled with a mass spectrometer (STA-MS). The chemical structures of the PHA copolymer and its derivatives, as well as the polybenzoxazoles (PBOs) obtained through thermal cyclization of the copolymer and derivatives, were determined by a fourier transform infrared (FT-IR) spectroscopic analysis. The PHA copolymer could be dissolved in organic solvents only with the aid of LiCl, while its derivatives were readily soluble in DMA_c and NMP without LiCl at room temperature. The DSC and TGA results demonstrated that the PHA copolymer derivatives could be converted to PBOs at a lower temperature than the PHA copolymer.     

Thermal properties of copolyetherester/silica nanocomposites

Thermal properties of copolyetherester/silica nanocomposites were examined by using DSC and TGA. The segmented block copolyetheresters with various hard segment structures and hard segment contents (HSC) were synthesized and their silica nanocomposite films were prepared by solution casting method. The nano-sized fumed silica particles were found to act as a nucleating agent of the copolyetheresters. The nanocomposites always showed reduced degree of supercooling or faster crystallization than the corresponding copolyetheresters. The nanocomposites also showed increased hard segment crystallinity except HSC 35 sample which had short hard segment length. In case of 2GT [poly(ethylene terephthalate)] copolyetheresters, which were not developed commercially because of their low crystallization rate, the hard segment crystallinity increased considerably. The copolyetherester/silica nanocomposites showed better thermal stability than copolyetheresters.     

Formation,characterization, and glucose response in mice to rice starch with low digestibility produced by citric acid treatment

The optimum conditions for producing rice starch enriched in slowly digestible and resistant fractions by citric acid treatment determined by a response surface methodology (RSM) model equation, were: reaction temperature, 128.4 °C; reaction time, 13.8 h; and citric acid, 2.62 mmol/20 g starch. The slowly digestible and resistant starch fractions of the optimally acid-treated rice starch totalled 54.1%, which was 28.1% higher than the control. The slowly digestible and resistant fractions of the acid-treated rice starch did not differ significantly after heat treatment, whereas those of raw rice starch decreased by 49.6–63.8%, depending on the type of heat treatment (cooking at 100 °C or autoclaving). The slowly digestible fraction of the acid-treated starch increased by 8.9–14.2%. After autoclaving, the glucose response of the acid-treated starch was lower than untreated starch, but similar to that of Novelose 330. After heat treatment, the rate of blood glucose decrease was slower for the acid-treated starch than for Novelose 330. Compared to raw rice starch, the acid-treated starch exhibited increases in apparent amylose content, blue value, dextrose equivalent, cold-water solubility and transmittance, and decreases in wavelength of maximum absorbance, viscosity, and gel-forming ability.     

Effects of Added Minerals on Pasting of Partial Waxy Wheat Flour and Starch and on Noodle Making Properties

Mineral content, as determined and expressed by ash content, serves as an index of wheat flour quality for flour millers and food manufacturers who prefer flour of low mineral content, even though the significance of mineral content on the functional properties of wheat flour is not well understood. We explored whether minerals have any influence on the functional properties of wheat flour and product quality of white salted noodles. Ash, obtained by incinerating wheat bran, was incorporated into two hard white spring wheat flours and their starches to raise the total ash content to 1, 1.5, or 2%. Pasting properties were determined using a rapid visco analyzer (RVA). Addition of ash increased the peak viscosity of the flours in both water and buffer solution but did not affect the peak viscosity of starch. Wheat flours with added ash showed lower pasting temperature by approximately 10°C in buffer solution. Mineral extracts (15.3% ash) isolated from wheat bran, when added to increase the ash content of wheat flour and starch to 2%, increased the peak viscosity and lowered the pasting temperature of flour by 13.2–16.3% but did not affect the pasting properties of the isolated starch. The mineral premix also increased peak viscosity of wheat flour but not in starch. Added ash increased noodle thickness and lowered water retention of cooked noodles while it exhibited no significant effect on cooked noodle texture as determined using a texture analyzer.     

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.     

Barley for food: Characteristics,improvement, and renewed interest

Barley (Hordeum vulgare vulgare L.) is an ancient cereal grain, which upon domestication has evolved from largely a food grain to a feed and malting grain. However, barley food use today remains important in some cultures around the world, particularly in Asia and northern Africa, and there is renewed interest throughout the world in barley food because of its nutritional value. This review covers basic and general information on barley food use and barley grain processing for food use, as well as an in-depth look at several major aspects/traits of interest for barley food use including kernel hardness and colour, grain starch, and β-glucan contents. These traits are described in terms of their effects on processing and nutrition, as well as their inheritance and the prospects for barley improvement through breeding. Whereas, the aspects listed above have been studied relatively extensively in barley in terms of content, form, genetics, physiology, and in some cases nutritional quality, little is know about functional properties for processing and food product development. Renewed interest in barley for food uses largely centres around the effects of β-glucans on lowering blood cholesterol levels and glycemic index. Wholegrain barley foods also appear to be associated with increased satiety and weight loss. There is great potential to utilise barley in a large number of cereal-based food products as a substitute partially or wholly for currently used cereal grains such as wheat (Triticum aestivum), oat (Avena sativa), rice (Oryza sativa), and maize (Zea mays).     

Thermal Behavior of Whey Protein Concentrate Treated by Heat and High Hydrostatic Pressure and Its Functionality in Wheat Dough

Solutions of commercial whey protein concentrate (CWPC, 82% protein) at 5, 10, 20, and 30% were treated with heat at 90°C or with high hydrostatic pressure (HHP) at 85 Kpsi (Kpsi = 6.9 MPa) for 30 min. A CWPC solution at 20% also was treated for 30 min with heat at 60, 70, 80, and 90°C and HHP at 20, 40, 60, and 85 Kpsi. Differential scanning calorimetry (DSC) thermograms of untreated CWPC (82% protein) showed two endothermic peaks: the first had an enthalpy value of 4.72 J/g between 57 and 86°C, and the second had an enthalpy value of 2.36 J/g between 120 and 143°C. The first enthalpy peak disappeared after heat treatment at 90°C for 30 min and HHP treatment at 85 Kpsi for 30 min, whereas the second peak remained, independent of concentration. The results indicate that HHP treatment caused changes in the protein of CWPC, and the changes were comparable to those caused by high-temperature treatment. Differential scanning calorimetric analysis of CWPC, heat treated at 60°C, showed an enthalpy value for the first peak of 3.34 J/g, ≈1.41 J/g lower than for untreated CWPC. A sharp decrease in enthalpy to 0.52 J/g for the first peak was observed at 70°C, with complete disappearance at 80°C. The second enthalpy peak was present at all temperatures studied, with significantly higher enthalpy values at 90°C than at lower temperatures. DSC value for the first enthalpy peak for CWPC decreased significantly as HHP treatment level increased from 20 to 85 Kpsi. CWPC treated with HHP at 20 Kpsi had an enthalpy value for the first peak that was ≈2 J/g higher than for the untreated sample. It can be postulated that low HHP treatment of 20% of CWPC solution for 30 min promotes the formation of covalent or noncovalent cross-links and strong protein-protein interactions, hence the higher enthalpy values. Scanning electron micrographs showed that spray-dried, untreated CWPC was a globular form, whereas heat- and HHP-treated CWPC was a solid glasslike, porous or spongy form. Incorporation of 10% untreated CWPC into wheat flours decreased mixograph water absorption, extended mixing time, and caused rapid breakdown of gluten after optimum dough development. Incorporation of 10% heat- or HHP-treated CWPC significantly increased mixograph water absorption and extended mixing time compared to the control but decreased mixing time compared to dough fortified by untreated CWPC. Mixing tolerance of dough was restored by both heat- and HHP-treated CWPC.     

Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat-Based Products

Commercial whey protein concentrate (CWPC) treated with heat or with high hydrostatic pressure (HHP) was incorporated by replacement into wheat flour, and its effects on dough rheology and the quality of cookies, noodles, and bread were evaluated. Wheat flour fortified with heat- or HHP-treated CWPC produced smaller cookies than those fortified with untreated CWPC. Increasing the fortification level of heat- or HHP-treated CWPC from 5 to 10% further decreased cookie diameter. The water absorption for noodle dough decreased by 5% with 10% fortification of untreated CWPC. Both heat- and HHP-treated CWPC increased water absorption from 33% in the control to 35.8%. Incorporation of untreated CWPC decreased the lightness (L*) value of Cantonese noodle dough, while dough fortified with heat- or HHP-treated CWPC had higher L* values compared to those of the control. Yellowness (b*) was improved with incorporation of both untreated and treated CWPC. Cooking loss of Cantonese noodles fortified with untreated or heat- or HHP-treated CWPC was comparable to or lower than that of the control. Incorporation of untreated CWPC increased hardness and cohesiveness of Cantonese noodles. Noodles fortified with heat- or HHP-treated CWPC had similar hardness and were softer than the control and the noodles fortified with untreated CWPC. Wheat flour fortified with 10% untreated CWPC produced wet and sticky bread dough and a small loaf (730 mL). Handling properties of dough were improved and bread volume was increased by 50 mL when heat- or HHP-treated CWPC was incorporated. Incorporation of 10% CWPC increased protein content of bread up to 20.2% and also increased the proportion of essential amino acids.     

Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals

Grains of two regular and two waxy barley cultivars were milled into break and reduction stream flours using a wheat milling mill, granulated to facilitate feeding and flow through the barrel, and extruded to form expanded products using a modified laboratory single‐screw extruder. As moisture content of barley granules decreased from 21 to 17%, the expansion index of extrudates increased from 1.81 to 2.68, while apparent modulus of compression work (AMCW) decreased from 17.1 × 10⁴ to 7.8 × 10⁴ N/m². Break stream flours of both regular and waxy barley produced extrudates with higher expansion index (2.72–3.02), higher water absorption index (WAI), and lower AMCW than extrudates from reduction stream flours. Extrudates produced from regular barley had generally higher expansion and lower density than those produced from waxy barley. The specific mechanical energy (SME) was greater during extrusion of regular than of waxy barley. Barrel temperatures of 130, 150, and 170°C for the feeding, compression, and metering sections, respectively, resulted in higher SME, higher expansion index, lower water absorption index and lower AMCW of extrudates compared with a constant extruder barrel temperature of 160°C. Increased screw speed generally resulted in larger expansion index and increased WAI of extrudates. With increased feed rate from 89 to 96 g/min, the expansion index of extrudates decreased from 3.20 to 2.78 in regular barley and 3.23 to 2.72 in waxy barley, and harder extrudates were produced.