Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas,Lentils, and Chickpeas

Bread was prepared from wheat flour and wheat flour fortified with either 3, 5, and 7% legume hulls or insoluble cotyledon fibers, or with 1, 3, and 5% soluble cotyledon fibers isolated from pea, lentil, and chickpea flours. Incorporation of hulls or insoluble fibers resulted in increases in dough water absorption by 2–16% and increases in mixing time of dough by 22–147 sec. Addition of soluble fiber resulted in decreases in water absorption as the substitution rate increased and similar mixing times to the control dough. Loaf weights of breads containing hulls or insoluble fibers were generally higher than that of control bread at 149.4–166.5 g. However, the loaf volume of breads fortified with legume hulls and fibers (685–1,010 mL) was lower than that of the control bread (1,021 mL). Breads containing soluble fibers were more attractive in terms of crumb uniformity and color than breads containing either hulls or insoluble fibers. Breads fortified with legume hulls and fibers were higher in moisture content than control bread regardless of the type, source, or fortification rate. Bread fortified with up to 7% hulls or insoluble cotyledon fibers or up to 3% soluble cotyledon fibers, with the exception of 7% insoluble pea fiber, exhibited similar firmness after seven days of storage compared with the control bread, despite their smaller loaf volume. Breads containing hull fibers exhibited the lowest starch transition enthalpies as determined by DSC after seven days of storage, while the starch transition enthalpies of breads containing added soluble or insoluble fiber were not significantly different from the control bread.     

Effects of Allelic Variations in Wx‐1, Glu‐D1, Glu‐B3, and Pinb‐D1 Loci on Flour Characteristics and White Salted Noodle‐Making Quality of Wheat Flour

Doubled haploid wheat lines developed from a cross between a hard white winter wheat variety of normal starch endosperm and a waxy wheat variety were used to determine the effects of allelic variation in Wx‐1, Glu‐D1, Glu‐B3, and Pinb‐D1 loci on physiochemical properties of flour, noodle dough properties, and textural quality of cooked noodles. Milling yield, damaged starch content, protein content, and SDS sedimentation volume of flour were influenced the most by allelic composition of Pinb‐D1 loci, less by Wx‐1 loci, and least by Glu‐B3. Wheat lines carrying Pinb‐D1b or Glu‐B3h alleles exhibited higher milling yield and damaged starch content of flour than those with Pinb‐D1a and Glu‐B3d alleles. Wheat lines carrying the Pinb‐D1b allele were higher in protein content and SDS sedimentation volume than those carrying Pinb‐D1a. Mixograph water absorption was largely influenced by allelic composition of Wx‐1 loci, whereas mixograph mixing time and mixing tolerance were predominantly determined by allelic composition of Glu‐D1 loci. Amylose content and pasting properties of starch were mainly determined by allelic composition of Wx‐1 loci with little influence by allelic compositions of Glu‐D1, Glu‐B3, and Pinb‐D1 loci. Allelic composition of Wx‐1 loci contributed 53.4% of the variation in optimum water absorption of noodle dough and 26.7% of the variation in thickness of the noodle dough sheet. The variation of 7.8% in optimum water absorption of noodle dough was contributed by the allelic composition of Pinb‐D1 loci. Allelic composition of Wx‐1 loci was responsible for 73.2, 74.4, and 59.6% in the variation of hardness, springiness, and cohesiveness of cooked noodles, respectively. Cohesiveness of cooked noodles was also influenced by the allelic compositions of Glu‐B3 and Pinb‐D1 loci to a smaller extent.     

Cooking,Roasting, and Fermentation of Chickpeas,Lentils, Peas,and Soybeans for Fortification of Leavened Bread

The effects of cooking, roasting, and fermentation on the composition and protein properties of grain legumes and the characteristics of dough and bread incorporated with legume flours were determined to identify an appropriate pretreatment. Oligosaccharide content of legumes was reduced by 76.2–96.9% by fermentation, 44.0–64.0% by roasting, and 28.4–70.1% by cooking. Cooking and roasting decreased protein solubility but improved in vitro protein digestibility. Mixograph absorption of wheat and legume flour blends increased from 50–52% for raw legumes to 68–76, 62–64, and 74–80% for cooked, roasted, and fermented ones, respectively. Bread dough with cooked or roasted legume flour was less sticky than that with raw or fermented legume flour. Loaf volume of bread baked from wheat and raw or roasted legume flour blends with or without gluten addition was consistently highest for chickpeas, less for peas and lentils, and lowest for soybeans. Roasted legume flour exhibited more appealing aroma and greater loaf volume of bread than cooked legume flour, and it appears to be the most appropriate preprocessing method for incorporation into bread.     

Correlations between carcass traits and mRNA levels of CGI-105 and CCAAT/enhancer protein α genes in steers of Korean cattle

To understand the molecular mechanisms that regulate intramuscular fat deposition (marbling), cDNA clones expressed in adipose tissues of Korean cattle were identified and characterized. One clone had a total length of 1262 nucleotides coding for 314 amino acids. It was identified as one encoding bovine homolog of human CGI-105 mRNA. CGI-105 is a member of fumarylacetoacetate hydrolase family. Comparison of the deduced amino acid sequences of bovine CGI-105 with those of human revealed more than 89% identity. High levels of CGI-105 mRNA expression were detected in muscle, heart, and kidney tissues among various bovine tissues. Carcass traits, including backfat thickness, rib eye area, yield index, marbling score, and quality grade were analyzed in steer of Korean cattle. A CCAAT/enhancer binding protein alpha (C/EBPα) is one of adipocyte differentiation factors that may affect deposition of fat in muscle. mRNA levels of CGI-105 and C/EBPα genes were determined in the loin muscle tissues of steers. Correlation between carcass traits and mRNA levels of the genes was estimated by Pearson's correlation coefficient. The mRNA levels of C/EBPα showed strong positive correlation (r = 0.83, p < 0.01) with marbling scores. The results of the present study indicate that the manipulation of the expression of the C/EBPα gene may contribute to the development of a method for enhancing intramuscular fat deposition in beef.     

Water dynamics and retrogradation of ultrahigh pressurized wheat starch

The water dynamics and retrogradation kinetics behavior of gelatinized wheat starch by either ultrahigh pressure (UHP) processing or heat are investigated. Wheat starch completely gelatinized in the condition of 90, 000 psi at 25 degrees C for 30 min (pressurized gel) or 100 degrees C for 30 min (heated gel). The physical properties of the wheat starches were characterized in terms of proton relaxation times (T2 times) measured using time-domain nuclear magnetic resonance spectroscopy and evaluated using commercially available continuous distribution modeling software. Different T2 distributions in both micro- and millisecond ranges between pressurized and heated wheat starch gels suggest distinctively different water dynamics between pressurized and heated wheat starch gels. Smaller water self-diffusion coefficients were observed for pressurized wheat starch gels and are indicative of more restricted translational proton mobility than is observed with heated wheat starch gels. The physical characteristics associated with changes taking place during retrogradation were evaluated using melting curves obtained with differential scanning calorimetry. Less retrogradation was observed in pressurized wheat starch, and it may be related to a smaller quantity of freezable water in pressurized wheat starch. Starches comprise a major constituent of many foods proposed for commercial potential using UHP, and the present results furnish insight into the effect of UHP on starch gelatinization and the mechanism of retrogradation during storage.     

Effects of glycerol and moisture gradient on thermomechanical properties of white bread

The thermomechanical properties of breadcrumb were investigated using dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC). The main transition (T(1), near 0 degrees C) shifted to lower temperature with added glycerol due to freezing point depression. The low-temperature transition (T(3), approximately -50 degrees C), found only in high-glycerol (8.8%) bread, suggested that of excess or phase-separated glycerol. The high-temperature transition (T(2), 60-85 degrees C) appeared only in aged breadcrumbs; its temperature range was correlated well with the amylopectin melting transition (DSC) but its tan delta amplitude did not correlate well with the amylopectin melting enthalpy (r(2) = 0.72). On the other hand, the change of E' ' (viscous behavior) suggested that T(2) might be related to the change in the amorphous region. Domain-to-domain (amorphous) and crumb-to-crust moisture migrations are two critical phenomenological changes associated with aging and could lead to significant local dehydration of some amorphous regions contributing to mechanical firming during storage.     

Identification of the DDAH2 Protein in Pig Reproductive Tract Mucus: A Putative Oestrus Detection Marker

Precisely detecting oestrus is important for artificial insemination. The aims of this study were to identify oestrus‐specific sow mucus proteins to determine the optimal time for artificial insemination. The proestrous‐ and oestrous‐stage mucus proteins were purified and analysed with proteomic tools such as two‐dimensional gel electrophoresis and matrix‐assisted laser desorption/ionization–time‐of‐flight analyses. Among the differentially expressed proteins, the dimethylarginine dimethylaminohydrolase 2 (DDAH2) protein showed a 3.6‐fold increase during the proestrous stage compared to that during the oestrous stage. A western immunoblot study revealed that two of three sow mucus samples clearly showed negative anti‐DDAH2 antibody activity during the oestrous stage. This study demonstrated that the pig DDAH2 mucus protein exists during the proestrous stage, but not during the oestrous stage, suggesting that mucus DDAH2 could be useful as an oestrus detection marker.     

Poly(ethylene 2,6-naphthalate)/MWNT nanocomposites prepared by in situ polymerization: Rheological and mechanical properties

Poly(ethylene 2,6-naphthalate)/multi-walled carbon nanotube (PEN/MWNT) nanocomposites are prepared by in situ condensation polymerization in the presence of various acid-treated MWNT (a-MWNT) contents and their morphology, rheological and mechanical properties are investigated as a function of the a-MWNT content. SEM image of a plasma-etched nanocomposite exhibits that a-MWNTs are dispersed well in the PEN matrix by forming an interconnected network structure. Accordingly, rheological properties such as complex viscosities and shear moduli of PEN/a-MWNT nanocomposites at the terminal region of low frequency are much higher than those of pure PEN. Glass transition temperatures of nanocomposites also increase with the increment of the a-MWNT content, which stems from the reduced chain mobility due to the specific interaction between a-MWNTs and PEN matrix. Dynamic and tensile mechanical properties of nanocomposites are also higher than those of pure PEN and they increase with the increment of the a-MWNT content. The highly improved mechanical properties of PEN/a-MWNT nanocomposites are explained to originate from the interconnected network structure of a-MWNTs in PEN matrix as well as the strong interfacial adhesion between a-MWNTs and PEN matrix.