Quantitative and Qualitative Role of Added Gluten on White Salted Noodles

A commercial gluten and glutens isolated from four soft and four hard wheat flours were incorporated into a hard and a soft white flour by replacement to directly determine the quantitative and qualitative role of gluten proteins in making noodles. Gluten incorporation (6%) decreased water absorption of noodle dough by 3%, shortened the length of the dough sheet by 15 and 18%, and increased the thickness of the dough sheet by 18 and 20% in soft and hard wheat flour, respectively. Noodles imbibed less water and imbibed water more slowly during cooking with gluten incorporation, which resulted in a 3‐min increase in cooking time for both soft and hard wheat noodles. Despite the extended cooking time of 3 min, noodles incorporated with 6% gluten exhibited decreases in cooking loss by 15% in soft wheat. In hard wheat flour, cooking loss of noodles was lowest with 2% incorporation of gluten. Tensile strength of fresh and cooked noodles, as well as hardness of cooked noodles, increased linearly with increase in gluten incorporation, regardless of cooking time and storage time after cooking. While hardness of cooked noodles either increased or showed no changes during storage for 4 hr, tensile strength of noodles decreased. There were large variations in hardness and tensile strength of cooked noodles incorporated with glutens isolated from eight different flours. Noodles incorporated with soft wheat glutens exhibited greater hardness and tensile strength than noodles with hard wheat glutens. Tensile strength of cooked noodles incorporated with eight different glutens negatively correlated with SDS sedimentation volume of wheat flours from which the glutens were isolated.     

Preparation of bean curds from protein fractions of six legumes.

Chickpeas, lentils, smooth peas, mung beans, and faba beans were milled into flours and fractionated to protein and starch fractions. Compositions of the seeds, cotyledons, and flours were compared for each legume and the weight and protein recovery of each fraction analyzed. Bean curds were prepared from the protein fractions through heat denaturation of protein milk, followed by coagulation with calcium sulfate or magnesium sulfate. The effect of chickpea protein concentration and coagulant dosage on the texture of bean curds was evaluated using a texture analyzer. Textural analysis indicated that curd prepared at 2.3-3.0% protein concentration and 1.5% CaSO(4) dosage had better yield and better texture than curds prepared under other conditions. Bean curds prepared from chickpeas and faba beans exhibited the second highest springiness and cohesiveness after those from soybeans. Curds of mung beans and smooth peas, on the other hand, had the highest yields and the highest moisture contents. The protein yield of the first and second soluble extracts used for curd preparation accounted for approximately 90% of the total protein of the seeds.     

Analysis of volatile compounds from various types of barley cultivars

We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46-1269 microg/L) and 1-pentanol (798-1811 microg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723-748 microg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma. The proanthocyanidin-free varieties generally showed higher total volatile and aldehyde contents than wild-type varieties, potentially due to decreased antioxidant activity by the absence of proanthocyanidins.     

Notes on a mission to the Democratic People's Republic of Korea 1985 for the collection of land-races of cultivated plants

Summary A collecting mission was carried out in the Democratic People's Republic of Korea jointly by staff members of the Institute for Experimental Biology, Pyongyang, and the Zentralinstitut für Genetik und Kulturpflanzenforschung, Gatersleben, in November 1985 for studying and collecting indigenous forms of cultivated plants. 127 samples, mainly of grain legumes, vegetables and medicinal plants were collected. The material represents highly variable old land-races; this is especially true for french beans, soya beans, other grain legumes and some vegetables. Genetic erosion is rather advanced for maize, rice, wheat, radish and the brassicas. Genetic resources of these crops can be expected in more marginal areas. The results of the mission stress the necessity for continuing the explorations.

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Anmerkungen zu einer Exploration von Kulturpflanzen-Landsorten in der Koreanischen Demokratischen Volksrepublik im Jahre 1985

Zusammenfassung Eine Reise wurde im November 1985 in der Koreanischen Demokratischen Volksrepublik gemeinsam von Mitarbeitern des Instituts für Experimentelle Biologie, Pyongyang, und des Zentralinstituts für Genetik und Kulturpflanzenforschung, Gatersleben, unternommen, die dem Studium und der Sammlung indigener Formen von Kulturpflanzen diente. 127 Proben, besonders von Körnerleguminosen, Gemüsen und Arzneipflanzen, wurden gesammelt. Das Material besteht aus hochvariablen alten Landsorten, besonders von Gartenbohnen, Sojabohnen, anderen Körnerleguminosen und einigen Gemüsen. Die Generosion ist bei Mais, Reis, Weizen, Rettich und denBrassica-Arten schon weit fortgeschritten. Genetische Ressourcen dieser Arten können in den abgelegeneren Landesteilen erwartet werden. Die Ergebnisse der Sammelreise unterstreichen die Notwendigkeit weiterer Explorationen.

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- 1985

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Glycosylation of genistin into soluble inclusion complex form of cyclic glucans by enzymatic modification

The enzymatic modification of genistin to enhance its water solubility was studied using two glycosyltransferases, cyclodextrin glucanotransferase from alkalophilic Bacillus sp. I-5 and 4-alpha-glucanotransferase from Thermus scotoductus. Two different catalytic reactions, the transglycosylation and cyclization activities, were observed when the reaction was performed with soluble starch as a donor and genistin as an acceptor. The reaction products were isolated and identified as [Glc(alpha1-4)](1-22)-Glc(beta1-7)-genisteins and cycloamylose with DP 8-12 by HPLC and MALDI-TOF MS. A beta-amylase treatment revealed inclusion complexes composed of Glc(alpha1-4)-Glc(beta1-7)-genistein/Glc(alpha1-4)-Glc(alpha1-4)-Glc(beta1-7)-genistein and cycloamylose with DP 8-12. The results indicated that the cycloamylose formed by the cyclization reaction of the enzyme included Glc(alpha1-4)-Glc(beta1-7)-genistein/Glc(alpha1-4)-Glc(alpha1-4)-Glc(beta1-7)-genistein. The presence of cycloamylopectin, in which the Glc(alpha1-4)-Glc(beta1-7)-genistein/Glc(alpha1-4)-Glc(alpha1-4)-Glc(beta1-7)-genistein was enclosed, was also observed with HPLC, HPSEC-MALLS, and MALDI-TOF MS analyses. The solubility of genistin was highly improved, and the solution containing glycosylated genistin and the inclusion complex demonstrated excellent properties of transparency and stability during storage at 4 degrees C.     

Effect of purification method on the electrical properties of the carbon nanotube fibers

We purified as-received CNT fibers (CNTFs) with four different methods and systematically examined effects of various purifications on the morphology, structure, and electrical conductivity of the resultant CNTFs, respectively. The purified CNTFs were characterized by an optical microscope, transmission electron microscope (TEM) coupled with an energy dispersive X-ray spectrometer (EDS), Raman spectroscopy, and multiple source meters. Optical images showed that morphology of CNTFs did not largely change after purification. TEM images and EDS results showed that the Fe impurities, 21.9 wt%, in CNTFs were decreased to 0.17-1.20 wt% and were nearly eliminated by acid and alkali purifications, respectively. Raman results identified the I_D/I_G ratio of CNTFs was 0.71, while those of HCl treatment after steam with heat (HSCNTFs-HCl), NaOCl treatment after steam with heat (HSCNTFs-NaOCl), and NaOH treatment with heat without steam (NaOH-HCNTFs) were 0.45, 0.49, and 0.57, respectively, which means that purification methods of CNTFs performed in this study are thought to be satisfactory for manufacturing high-purity CNTFs. Electrical conductivity (1.4×10⁴ S/m) of NaOH-HCNTFs (one-step procedure) was twice as high as that (7.3×10³ S/m) of CNTFs, but lower than those (2.1-2.3×10⁴ S/m) of HSCNTFs-HCl and HSCNTFs-NaOCl (two-step processes), which demonstrates that two-step processes rather than one-step procedure would have a positive effect on the electrical conductivity of the resultant CNTFs.     

Composition,Thermal Behavior,and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas

Prime and tailings starches of garbanzo beans and peas were separated and the chemical composition, physical properties, thermal behavior, and gel properties were determined. Starch granules <35 μm were 85% in garbanzo beans, 66.8% in a smooth pea cv. Latah, and only 18.4% in a smooth pea cv. SS Alaska. Amylose content of prime starch was 35.9% in garbanzo beans, 44.5–48.8% in smooth peas, and 86.0% in wrinkled pea cv. Scout. Tailings starch amylose content was at least 8% higher than the corresponding prime starch. The endothermic enthalpy value of garbanzo bean and two smooth pea prime starches ranged from 12.1 to 14.2 J/g, while prime starch from wrinkled peas gave a distinctly lower enthalpy value of 1.1 J/g. Differential scanning calorimetry endothermic enthalpy and amylograph pasting properties of prime starch were significantly related to its amylose content (P < 0.05). Prime starches of garbanzo beans and smooth peas produced highly cohesive elastic gels. Wrinkled pea prime starch formed the strongest (though brittle) gel, as indicated by high hardness (21.8 N), low cohesiveness (0.29), and low springiness (0.82). Hardness of gel stored at 22°C and at 4°C was positively correlated with amylose content of starch.     

Protein Digestibility of Selected Legumes Treated with Ultrasound and High Hydrostatic Pressure During Soaking

In vitro protein digestibility (IVPD) of lentils, chickpeas, peas, and soybeans treated with ultrasound or high hydrostatic pressure (HHP) during soaking and then heated for 30 min at 98°C was determined using the three-enzyme method (trypsin, chymotrypsin, and peptidase). The IVPD of raw legumes ranged from 72% for soybeans to 83% for dry green peas. The increase in the IVPD after soaking was observed in lentils but not in other legumes. Heating increased the IVPD of the tested legumes by 2–13%. While the effects of applying ultrasound or HHP on IVPD of legumes were mostly inconsistent or insignificant, soaking under HHP for 1 hr and subsequent heating at 98°C for 30 min increased IVPD of legumes. Compared with raw legumes, the soluble protein concentrates exhibited 2–4% higher IVPD, while insoluble proteins exhibited 0.2–1.5% lower IVPD. SDS-PAGE of legume proteins before enzyme digestion exhibited 8–18 protein bands from 20 kDa to 100 kDa representing isolated soluble proteins and from 20 kDa to 100 kDa representing insoluble proteins. After enzyme digestion, soluble proteins exhibited 2–6 minor protein bands with molecular weights <30 kDa, while insoluble proteins of lentils, chickpeas, and peas exhibited one major protein band at ≈52 kDa and two or three minor protein bands with molecular weights <30 kDa. The major insoluble proteins observed as electrophoresis bands after enzyme digestion may be responsible for the reduced protein digestibility of legume proteins.     

Generation and evaluation of reassortant influenza vaccines made by reverse genetics for H9N2 avian influenza in Korea

The prevalence and continuous evolution of H9N2 avian influenza viruses in poultry have necessitated the use of vaccines in veterinary medicine. Because of the inadequate growth properties of some strains, additional steps are needed for producing vaccine seed virus. In this study, we generated three H9N2/PR8 reassortant viruses using a total cDNA plasmid-transfection system, as an alternative strategy for developing an avian influenza vaccine for animals. We investigated the vaccine potency of the reassortant viruses compared with the existing vaccine strain which was adapted by the 20th serial passages in embryonated eggs with A/Ck/Kor/01310/01 (H9N2). The H9N2/PR8 reassortant viruses, containing the internal genes of the high-yielding PR8 strain and the surface gene of the A/Ck/Kor/01310/01 strain, could be propagated in eggs to the same extent as existing vaccine strain without additional processing. Similar to vaccine strain, the H9N2/PR8 reassortant viruses induced hemagglutination-inhibiting antibodies in chickens and prevented virus shedding and replication in multiple organs in response to homologous infection. However, due to the continuing evolution and increasing biologic diversity of H9N2 influenza in Korea, the vaccine provided only partial protection against currently isolates. Taken together, our results suggest that the H9N2/PR8 reassortant virus can be used as a seed virus for avian influenza vaccines in poultry farm. Considering the constant genetic changes in H9 strains isolated in Korea, this reverse genetic system may offer a prompt and simple way to change the vaccine seed virus and mitigate the impact of unexpected influenza outbreaks.     

Synthesis of hydrophilic copolyesters and the characterization of their moisture-related cooling properties

A series of copolyesters (Co-PETs) containing poly(ethylene glycol) (PEG), 5-sodiumsulfodimethyl isophthalate (DMS), and dimethyl isophthalate (DMI) were synthesized via the conventional two-step melt-polycondensation method. The synthesized Co-PETs were characterized by ¹H-NMR spectroscopy, FT-IR spectroscopy, differential scanning calorimeter (DSC), and thermogravimetric analyzer (TGA). The DSC results showed that the melting temperature (T _m) and the heats of fusion (ΔH _m) of Co-PETs decreased with increasing the DMS content in Co-PET, while the inclusion of PEG did not affect their thermal properties significantly. The water absorption and the water contact angle of the Co-PET films were found to be significantly affected by the DMS content rather than PEG content. The moisture-related cooling properties of the fabric samples made of Co-PET 5 as well as PET were evaluated by using liquid moisture management tester (MMT) and Q _max measurements. The MMT and Q _max results indicated that Co-PET 5 fabric containing DMS 1.0 mol% and PEG 10.0 wt% in Co-PET seemed to be a good candidate for the fabric having durable cooling effects.