Preparation and Properties of Starch Phosphates Using Waxy,Common, and High‐Amylose Corn Starches. I. Oven‐Heating Method

The structure and physicochemical properties of waxy, common, and high‐amylose corn starch phosphates prepared by oven heating were studied. Starch phosphates prepared by either slurry or dry‐mixing treatment before oven heating were also compared. The slurry treatment more efficiently incorporated phosphorus into starch relative to the dry‐mixing treatment under the reaction conditions studied. In general, the phosphorylated starch prepared by the slurry treatment exhibited a lower gelatinization temperature, a higher peak viscosity, a lesser degree of retrogradation, and improved freeze‐thaw stability compared with those prepared by the dry‐mixing treatment. Phosphorylation occurred probably in both amylose and amylopectin, and the amount and location of incorporated phosphate groups varied with starch types likely due to their different amylose and amylopectin contents. Waxy starch was more prone to phosphorylation, followed by common and high‐amylose starches, respectively.     

Get real: an analysis of student preference for real food

The Real Food Challenge is a national student movement in the United States (U.S.) that aims to shift $1 billion—roughly 20%—of college and university food budgets across the country towards local, ecologically sound, fair, and humane food sources—what they call “real” food—by 2020. The University of Vermont (UVM) was the fifth university in the U.S. to sign the Real Food Campus Commitment, pledging to shift at least 20% of its own food budget towards “real” food by 2020. In order to examine student preference for “real” food on the UVM campus, we analyzed a survey of 904 undergraduate students that used contingent valuation to evaluate students’ willingness-to-pay (WTP) for the “real” attribute. We found that a majority of students are willing to pay a positive premium for “real” food. Furthermore, we found that student characteristics and attitudes significantly influence WTP. Specifically, gender, residency, college, and attitudes about price and origin of food are significant predictors of WTP.     

Lymphocyte Populations in Joint Tissues from Dogs with Inflammatory Stifle Arthritis and Associated Degenerative Cranial Cruciate Ligament Rupture

Objective: To evaluate lymphocyte populations in stifle synovium and synovial fluid of dogs with degenerative cranial cruciate ligament rupture (CCLR). Study Design: Prospective clinical study. Animals: Dogs (n=25) with stifle arthritis and CCLR, 7 dogs with arthritis associated with cartilage degeneration (osteoarthritis [OA]), and 12 healthy Beagle dogs with intact CCL. Methods: Arthritis was graded radiographically in CCLR dogs. After collection of joint tissues, mononuclear cells were isolated and subsequently analyzed using flow cytometry for expression of CD3, CD4, CD8, and CD21. Results: The proportions of CD4⁺ T helper lymphocytes, CD8⁺ cytotoxic T lymphocytes, and CD3⁺CD4^?CD8^? T lymphocytes were increased in synovium from dogs with CCLR compared with synovium from healthy Beagle dogs (P<.05). The proportion of CD3⁺CD4^?CD8^? T lymphocytes in synovial fluid was increased in dogs with CCLR compared with dogs with OA (P<.05). In dogs with CCLR, the proportion of CD3⁺CD4^?CD8^? T lymphocytes in synovial fluid was inversely correlated with radiographic arthritis (S_R=?0.68, P<.005). Conclusion: Lymphocytic inflammation of stifle synovium and synovial fluid is an important feature of the CCLR arthropathy. Lymphocyte populations include T lymphocytes expressing CD4 and CD8, and CD3⁺CD4^?CD8^? T lymphocytes. Presence of CD3⁺CD4^?CD8^? T lymphocytes was associated with development of stifle synovitis. Further work is needed to fully identify the phenotype of these cells.     

Dissemination of pHK01-like incompatibility group IncFII plasmids encoding CTX-M-14 in Escherichia coli from human and animal sources

Few studies have compared CTX-M encoding plasmids identified in different ecological sources. This study aimed to analyze and compare the molecular epidemiology of plasmids encoding CTX-M-14 among strains from humans and animals. The CTX-M-14 encoding plasmids in 160 Escherichia coli isolates from animal faecal (14 pigs, 16 chickens, 12 cats, 8 cattle, 5 dogs and 3 rodents), human faecal (45 adults and 20 children) and human urine (37 adults) sources in 2002-2010 were characterized by molecular methods. The replicon types of the CTX-M-14 encoding plasmids were IncFII (n=61), I1-Iγ (n=24), other F types (n=23), B/O (n=10), K (n=6), N (n=3), A/C (n=1), HI1 (n=1), HI2 (n=1) and nontypeable (n=30). The genetic environment, ISEcp1 -bla(CTX-M-14) - IS903 was found in 89.7% (52/58), 87.7% (57/65) and 86.5% (32/37) of the animal faecal, human faecal and human urine isolates, respectively. Subtyping of the 61 IncFII incompatibility group plasmids by replicon sequence typing, plasmid PCR-restriction fragment length polymorphism and marker genes (yac, malB, eitA/eitC and parB/A) profiles showed that 31% (18/58), 30.6% (20/65) and 37.8% (14/37) of the plasmids originating from animal faecal, human faecal and human urine isolates, respectively, were pHK01-like. These 52 pHK01-like plasmids originated from diverse human (20 faecal isolates from 2002, 2007 to 2008, 14 urinary isolates from 2004) and animal (all faecal, 1 cattle, 1 chicken, 5 pigs, 9 cats, 1 dog, 1 rodent from 2008 to 2010) sources. In conclusion, this study highlights the importance of the IncFII group, pHK01-like plasmids in the dissemination of CTX-M-14 among isolates from diverse sources.     

Properties and Structures of Flours and Starches from Whole,Broken, and Yellowed Rice Kernels in a Model Study

The objective of this study was to compare the structure and properties of flours and starches from whole, broken, and yellowed rice kernels that were broken or discolored in the laboratory. Physicochemical properties including pasting, gelling, thermal properties, and X‐ray diffraction patterns were determined. Structure was elucidated using high‐performance size‐exclusion chromatography (HPSEC) and high‐performance anion‐exchange chromatography with pulsed amperometric detection (HPAEC‐PAD). The yellowed rice kernels contained a slightly higher protein content and produced a significantly lower starch yield than did the whole or broken rice kernels. Flour from the yellowed rice kernels had a significantly higher pasting temperature, higher Brabender viscosities, increased damaged starch content, reduced amylose content, and increased gelatinization temperature and enthalpy compared with flours from the whole or the broken rice kernels. However, all starches showed similar pasting, gelling, thermal properties, and X‐ray diffraction patterns, and no structural differences could be detected among different starches by HPSEC and HPAEC‐PAD. α‐Amylase may be responsible for the decreased amylopectin fraction, decreased apparent amylose content, and increased amounts of low molecular weight saccharides in the yellowed rice flour. The increased amount of reducing sugars from starch hydrolysis promoted the interaction between starch and protein. The alkaline‐soluble fraction during starch isolation is presumed to contribute to the difference in pasting, gelling, and thermal properties among whole, broken, and yellowed rice flours.     

Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch

Structures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated and purified amylopectin. Branch chain-length distributions of amylopectins were analyzed quantitatively using a high-performance anion-exchange chromatography system equipped with a postcolumn enzyme reactor and a pulsed amperometric detector. Thermal and pasting properties were measured using differential scanning calorimetry and a rapid viscoanalyzer, respectively. Absolute amylose contents of most of the starches studied were lower than their apparent amylose contents. This difference correlated with the number of very long branch chains of amylopectin. Studies of amylopectin structures showed that each starch had a distinct branch chain-length distribution profile. Average degrees of polymerization (dp) of amylopectin branch chain length ranged from 18.8 for waxy rice to 30.7 for high-amylose maize VII. Compared with X-ray A-type starches, B-type starches had longer chains. A shoulder of dp 18–21 (chain length of 6.3–7.4 nm) was found in many starches; the chain length of 6.3–7.4 nm was in the proximity of the length of the amylopectin crystalline region. Starches with short average amylopectin branch chain lengths (e.g., waxy rice and sweet rice starch), with large proportions of short branch chains (dp 11–16) relative to the shoulder of dp 18–21 (e.g., wheat and barley starch), and with high starch phosphate monoester content (e.g., potato starch) displayed low gelatinization temperatures. Amylose contents and amylopectin branch chain-length distributions predominantly affected the pasting properties of starch.     

Comparison of Starch Pasting Properties at Various Cooking Conditions Using the Micro Visco‐Amylo‐Graph and the Rapid Visco Analyser

Pasting profiles of selected starches were compared by using a Micro Visco‐Amylo‐Graph (MVA) and a Rapid Visco Analyser (RVA). Effects of cooking (heating/cooling) rate and stirring speed on starch pasting properties were examined. The pasting viscosity of a starch suspension (8%, w/w, dsb) was measured at a fast (6°C/min) and slow (1.5°C/min) cooking rate while being stirred at either 75 rpm or 160 rpm. The pasting temperatures (PT) of all starches were higher when measured at the fast cooking rate than those at the slow cooking rate, except for wheat measured by using the RVA. PT was also higher when measured at the slow stirring speed (75 rpm) than at the fast stirring speed (160 rpm) in both RVA and MVA. When stirring speed increased from 75 rpm to 160 rpm, peak viscosity of all starch pastes except potato decreased measured by using the RVA, but increased by using the MVA. In general, amylograms of these starches obtained by using the MVA showed less breakdown, but greater setback viscosity than did that obtained by using the RVA. Differences in starch pasting properties between MVA and RVA, measured at the same cooking and stirring rates, were attributed mainly to the difference in spindle structure.     

Fine Structures of Starches from Long‐Grain Rice Cultivars with Different Functionality

The structural features of rice starch that may contribute to differences in the functionality of three long‐grain rice cultivars were studied. Dried rough rice samples of cultivars Cypress, Drew, and Wells were analyzed for milling quality, grain physical attributes, and starch structures and physicochemical properties. Drew was lower in head rice yield and translucency and higher in percentage of chalky grains compared with Cypress and Wells. Apparent amylose content (21.3–23.1%), crude protein (8.3–8.6%), and crude fat (0.48–0.64%) of milled rice flours were comparable, but pasting properties of rice flours as measured by viscoamylography, as well as starch iodine affinity and thermal properties determined by differential scanning calorimetry were different for the three cultivars. Drew had higher peak, hot paste, and breakdown viscosities, and gelatinization temperature and enthalpy. Molecular size distribution of starch fractions determined by high‐performance size‐exclusion chromatography showed that the three samples were similar in amylose content (AM) (20.0–21.8%) but differed in amylopectin (AP) (64.7–68.3%) and intermediate material (IM) (10.9–13.5%). Drew had highest AP and lowest IM contents, whereas Cypress had the lowest AP and highest IM contents. High‐performance anion‐exchange chromatography of isoamylase‐debranched starch indicated that the AP of Drew was lower in A and B1 chains but higher in B2, B3, and longer chains.     

Comparison of Physicochemical Properties and Structures of Sugary‐2 Cornstarch with Normal and Waxy Cultivars

Starches from normal, waxy, and sugary‐2 (su2) corn kernels were isolated, and their structures and properties determined. The total lipid contents of normal, waxy, and su2 corn starches were 0.84, 0.00, and 1.61%, respectively. Scanning electron micrographs showed that normal and waxy corn starch granules were spherical or angular in shape with smooth surfaces. The su2 starch granules consisted of lobes that resembled starch mutants deficient in soluble starch synthases. Normal and waxy corn starches displayed A‐type X‐ray patterns. The su2 starch showed a weak A‐type pattern. The chain‐length distributions of normal, waxy, and su2 debranched amylopectins showed the first peak chain length at DP (degree of polymerization) 13, 14, and 13, respectively; second peak chain length at DP 45, 49, and 49, respectively; and highest detectable DP of 80, 72, and 76, respectively. The su2 amylopectin showed a higher percentage of chains with DP 6–12 (22.2%) than normal (15.0%) and waxy (14.6%) amylopectins. The absolute amylose content of normal, waxy, and su2 starches was 18.8, 0.0, and 27.3%, respectively. Gel‐permeation profiles of su2 corn starch displayed a considerable amount of intermediate components. The su2 corn starch displayed lower gelatinization temperature, enthalpy change, and viscosity; a significantly higher enthalpy change for melting of amylose‐lipid complex; and lower melting temperature and enthalpy change for retrograded starch than did normal and waxy corn starches. The initial rate of hydrolysis (3 hr) of the corn starches followed the order su2 > waxy > normal corn. Waxy and su2 starches were hydrolyzed to the same extent, which was higher than normal starch after a 72‐hr hydrolysis period.