Influence of Degree of Protein Aggregation on Mass Transport Through Wheat Gluten Membranes and Their Digestibility—An In Vitro Study

The influence of the network structure of wheat gluten on the barrier properties against enzymes was investigated in vitro. The changes in the network structure were introduced by different temperature treatments. The modifications were assessed with solubility studies of wheat gluten proteins in sodium dodecyl sulfate (SDS). The physical barrier properties of wheat gluten membranes were investigated with transport studies examining the transfer of a model protein with no enzymatic activity (BSA) through gluten membranes. The protein network was an effective barrier for BSA, although lightly cross‐linked films were mechanically instable. Membrane breaks occurred in function of the cross‐linking density (percentage of SDS‐insoluble proteins) after only 24 hr for lightly cross‐linked films (≈30% SDS‐insoluble proteins), while highly cross‐linked membranes (≈80% SDS‐insoluble protein) were tight up to more than 33 days. The digestion experiments of the gluten films with pepsin showed that the hydrolysis of wheat gluten films with >72% of SDS‐insoluble protein was significantly retarded. In conclusion, technological treatments to increase the cross‐linking density of gluten have the potential to slow the digestion of cereal‐based foodstuff and to reduce the degradation rate of composite biomaterials.     

Changes in Retrogradation Properties of Rice Starches with Amylose Content and Molecular Properties

The increases in storage modulus (G′), retrogradation enthalpy change (ΔH) and ΔH‐related Avrami kinetic parameters of gelatinized rice starch dispersions at 25% (w/w) were investigated with respect to storage period, amylose content (AC), and molecular properties. Three high‐AC and five low‐AC rice cultivars were compared for understanding the multiple influences of AC and molecular properties involved. After refining the results of correlation analysis, the G′ of just‐cooled samples changed positively, mainly with AC and additionally with the average chain length of amylose (CL_AM) and the weight ratio of extra‐long plus long chains to short chains of amylopectin (AP) (r_APchain). The developed ΔH on short‐term storage (10 days) elevated with increasing AC and CL_AM and decreasing degree of polymerization of AP (DP_AP), but after long‐term aging for one to three months with increasing r_APchain, especially for the low‐AC cultivars examined. Greater Avrami rate constants for retrogradation could be attributed to the combination of a lower DP_AP and r_APchain or AP chain length and a greater CL_AM. The polynomials using these critical factors to describe the retrogradation parameters were elucidated and could account for 85–99.6% of data deviations.     

Physicochemical Properties of Maize Starch Obtained from Intermittent Milling and Dynamic Steeping (IMDS) Under Various Steeping Conditions

Physicochemical properties of maize starch obtained under different steeping conditions by intermittent milling and dynamic steeping process (IMDS) were studied. Brazilian dent maize (hybrid XL 606) was milled using a 2×2×3 factorial experimental design with two lactic acid levels (0.0 and 0.55%, v/v), two SO₂ levels (0.05 and 0.1%, w/v), and three temperatures (52, 60, and 68°C). Properties of starch obtained by conventional wet‐milling process (36 hr at 52°C, 0.55% lactic acid, and 0.2% SO₂) were used for comparison. Starch protein content and solubility increased with presence of lactic acid, while swelling power decreased. Higher SO₂ concentration (0.1%) had the same effect as lactic acid on some properties. Steeping temperatures of 60 and 68°C increased solubility and most of the thermal properties but reduced swelling power, suggesting stronger starch annealing during IMDS at these temperatures. Some thermal changes on starch granules were visualized by scanning electron microscopy (SEM) at 60 and 68°C. Amylose content as well as pasting properties were affected by steeping factors and interactions. Starches from IMDS and conventional wet‐milling processes were similar in most properties, indicating that IMDS provides starch with quality similar to that from conventional milling.     

Hydration Rates for Various Types of Mexican Maize Based on Single‐Kernel Measurements

Hydration kinetics for sound maize kernels in liquid water, determined by single‐kernel measurements for three different Mexican maize types, yielded water diffusion coefficients ordered as Celaya corn > Toluca corn > Palomero corn, at all temperatures examined. These diffusion coefficients are lower than those reported earlier for maize grains, possibly due to the fact that in the present study damaged kernels were rigorously excluded. The energies of activation determined from the Arrhenius plots were ordered as Palomero corn > Celaya corn = Toluca corn and were similar in value to those reported earlier for other maize types. Damage to the surface of the maize kernels during the hydration experiments occurs at a significant frequency. Even minor surface lacerations can strongly affect the rate of hydration of the kernels. Experiments with maize grains selectively varnished in various parts of their surface show that the entry of water into the kernels occurs predominantly through the pericarp, not through the tip cap, though the tip cap has a higher water inflow per unit area.     

Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability

When wheat starch granules containing various amounts of amylose (2.1–25%) were stained with 25% KI/10% I₂ solution, the granules largely changed to ghost structures below ≈5.0% amylose. The ghost showed a typical double structure: a black‐brown central portion and a red‐brown surrounding portion. The proportion of the black‐brown central portion in the ghost was strongly correlated to the amylose content (%) in the starch, that is, the black‐brown central portion decreased with a decrease in amylose. This suggests that amylose is possibly present in the black‐brown central portion. Sonication (20 kHz) followed by centrifugation of the ghost separated the black‐brown central portion from the red‐brown surrounding portion, and the amylose content in each portion was determined. The results indicated that the amylose content in the black‐brown central portion was 6.9%, whereas in the surrounding portion, it was only 1.0%. Furthermore, the central and surrounding portions were subjected to Sepharose CL‐2B gel‐filtration column chromatography and the presence of amylose could only be observed in the black‐brown central portion.     

Pasting and Thermal Properties of Flours from Oat Lines with High and Typical Amounts of β‐Glucan

Experimental oat lines high in β‐glucan (6–7.8%) and traditional lines (3.9–5.7% β‐glucan) were used to evaluate the effect of β‐glucan on pasting (by rapid viscoanalysis) and thermal properties (by differential scanning calorimetry) of oat flours. Significant correlations established between β‐glucan concentration and the pasting parameters after amylolysis demonstrated the role of β‐glucans in oat pasting. The relative decrease of peak viscosity (PV) observed after enzymatic removal of β‐glucans was correlated with β‐glucan concentration (r = 0.880, P < 0.010) and reconfirmed their contribution to pasting. A significant increase of PV with β‐glucan concentration obtained under conditions of either autolysis (deionized water used for dispersion) (r = 0.89, P < 0.010) or inhibition (silver nitrate solution used for dispersion) (r = 0.91, P < 0.001) might be explained by an increase in water retention capacity caused by the β‐glucans. Predictive models of β‐glucan concentration based on the whole pasting profile or selected profile regions were developed using partial least squares (PLS) regression.Prediction of β‐glucan based on the whole profile obtained in the silver nitrate solution was the most effective (r = 0.93, correlation coefficient of predicted vs. analyzed β‐glucans, P < 0.050). No correlations were observed between the thermal properties of oat flours and the β‐glucan concentration.     

Trends in relief design and construction in opencast mining reclamation

This paper examines trends in topography design and construction in opencast mining restoration. The greatest geomorphological focus is the protection of aquatic ecosystems downstream of reclaimed sites through the construction of topographies and structures that not only reduce sediments and contaminants to a minimum, but which soften the impact of maximum water flows. From the ecological point of view, the most important focus is the integration of the geomorphological component with those of the soil and vegetation, and the formation of a functional ecosystem with the capacity to maintain itself. The conceptual models of relief that have been used in practice are discussed and criticized: these include the platform‐bank model (geotechnically but not ecologically stable), faithful reproduction of the original topography (inadequate in steep areas), and understanding the hydrological basin as a restoration unit (now considered the most appropriate). Finally, erosion models are reviewed as tools for relief design. The practicality of ‘RUSLE 1.06 for Mined Lands, Construction Sites and Reclaimed Lands’ is underlined owing to its ease of use. Copyright © 2003 John Wiley & Sons, Ltd.     

In vitro effect of levamisole on the cell viability,phagocytosis and respiratory burst of Barbel chub (Squaliobarbus curriculus) macrophages

The present study was to determine in vitro effect of levamisole on the immune functions of Barbel chub (Squaliobarbus curriculus), head–kidney‐derived (HKM), spleen‐derived (SM) and peripheral blood monocyte‐derived macrophage (PBM). Macrophages were incubated with levamisole 10³, 10¹, 10⁻¹ and 10⁻³ ng mL⁻¹ to assay the cell viability, respiratory burst and phagocytosis. The results showed that macrophages treated with levamisole 10⁻³ ng mL⁻¹ gave a maximum respiratory burst response, whereas levamisole 10³ ng mL⁻¹ had no effect. Phagocytosis activity of the macrophages treated with levamisole enhanced significantly when compared to control, maximum response being at 10⁻³ ng mL⁻¹. While using the methylthiazoletetrazolium method to measure the cell activity for 12, 24, 36, 48, 60 h, there was no significant role on proliferation and the cell viability began to decline after 24 h. In conclusion, levamisole is a potent enhancer of Barbel chub macrophage activity with low concentration.     

Does larval mortality influence population dynamics? An analysis of North Sea herring (Clupea harengus) time series

The daily mortality rates of North Sea herring early‐stage larvae are found to vary over decades. Larval abundance data were used with a spatio‐temporal oceanographic model to reconstruct temperature histories of the observed larvae. The histories were used in conjunction with a temperature‐based growth model to estimate larval age. Mean daily mortality rates were then estimated for the four spawning components (Downs, Banks, Buchan and Orkney/Shetland) using the vertical life table approach, which considers instantaneous abundances across all ages rather than following distinct cohorts. All spawning components, but especially Downs (in the south), exhibited a steady rise in mortality associated with increasing population size. In addition, the three northern components shared a distinct trend in mortality that was significantly correlated with ambient water temperatures experienced by the larvae during the respective time periods after hatching. This trend was also significantly negatively correlated with the residuals of the whole stock‐recruitment relationship. These findings were generally robust to assumptions about growth and hatch length of larvae. The compensatory increase in productivity in the late 1980s and poor recruitment since 2000 coincide with changes in the mortality of larvae younger than 30 days post hatch and covary with larval density and temperature. Thus we suggest that the mortality of early‐stage larvae does impact on the population dynamics in North Sea herring in its current productivity regime, implying a critical period in the determination of year class strength.     

Effect of dietary fish meal and fish oil replacement on lipogenic and lipoprotein lipase activities and plasma insulin in gilthead sea bream (Sparus aurata)

The effects of a double replacement of fish oil (FO) and fish meal (FM) by dietary vegetable ingredients in juvenile gilthead sea bream (Sparus aurata L. 1758) on some indices of lipid metabolism and plasma insulin levels were analysed. Four experimental diets with a replacement of 75% of FM by plant proteins (PP) were administered. Added oil was either FO (75PP/FO diet), or a vegetable oil mix (VO), replacing 33%, 66% or 100% of FO (75PP/33VO, 75PP/66VO, 75PP/100VO diets). Another diet with 50% of substitution of FM by PP and with 100% of VO was also tested (50PP/100VO diet). Final body weight was similar in all diet groups, except for the 75PP/100VO group, which presented lower values. Circulating insulin levels increased with feed administration in all groups and no differences between diets were observed, with the exception of the 75PP/FO group, which presented higher plasma insulin values. In adipose tissue, glucose‐6‐phosphate dehydrogenase and malic enzyme activities decreased with the inclusion of vegetable oil, especially 5 h after feeding. Diet had no significant effect on the hepatic activity of either enzyme. Lipoprotein lipase activity decreased in white muscle and adipose tissue with the replacement of fish oil in 75PP diets, 5 h after feeding. In conclusion, the use of a combined replacement of fish oil and fish meal by vegetable ingredients in gilthead sea bream permits satisfactory growth, with moderate changes in tissue lipogenesis and lipid uptake.