Starch physicochemical properties and their associations with microsatellite alleles of starch-synthesizing genes in a rice RIL population

The physicochemical properties of starch, such as apparent amylose content, gelatinization temperature, and pasting viscosities, determine the eating, cooking, and processing qualities of various products of rice. A recombinant inbred line (RIL) population derived from the reciprocal cross of Lemont (a premium high-quality tropical japonica rice) and Jiayu 293 (a high-yield but low-quality indica rice) was used to test the association of microsatellite markers of starch-synthesizing genes with starch quality parameters. The results confirmed the association of Wx and starch synthase I (SSI) alleles with various starch properties measured in rice flour. However, the starch properties were not associated with the starch branching enzyme 1 (SBE 1) gene alleles.     

Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours

The effect of betacyanin pigments from Amaranthus tricolor and Amaranthus cruentus on chromatic and physicochemical properties of three wheat flours was studied. Addition of Amaranthus betacyanins increased the gelatinization temperatures (T(o), T(p), and T(c)) of all wheat flours without altering their transition ranges (T(c)-T(o)). The melting enthalpies (DeltaH) were either increased or decreased depending on the types of flour and pigment. Amaranthus betacyanins decreased the peak viscosity (PV), hot paste viscosity (HPV), cold paste viscosity (CPV), setback (SB), and pasting time (PT) of all flours and increased the breakdown (BD). Texture profile analysis (TPA) showed that Amaranthus betacyanins decreased hardness, and gumminess, and increased cohesiveness of all gels, without altering adhesiveness. Chromatic investigation exhibited that A. tricolor and A. cruentus pigments imparted gels with red and orange-yellow hues with favorable color stability.     

Massive uric acid crystalluria and cylinduria in a dog after l‐asparaginase treatment for lymphoma

A 10‐year‐old golden retriever bitch was treated for diarrhea and vomiting that lasted about 1 month without a specific diagnosis until a hepatic biopsy provided a histopathologic diagnosis of lymphoma. The dog was referred to the Swedish University of Agricultural Science and treated with one dose of l ‐asparaginase. The day after chemotherapy, the urine was dark yellow, very turbid, and had large amounts of small amorphous crystals and many casts made of similar appearing material identified by infrared spectroscopy to be 100% uric acid dihydrate. Serum uric acid was elevated at 224 μmol/L (RI 0‐59). The dog's illness became worse after chemotherapy. Lymphoma treatment was not continued, and the dog was euthanized 9 days after the l ‐asparaginase treatment. Among other problems were persistent proteinuria with a urine protein‐to‐creatinine ratio of 2.3 and severe hypoalbuminemia. Serum protein electrophoresis performed 3 weeks prior to chemotherapy indicated hyperproteinemia (total protein 78 g/L) having a biclonal gammopathy with 35 g/L β‐2 globulins and 11 g/L γ globulins. Despite prominent cylinduria and crystalluria, the patient did not develop azotemia or isosthenuria.     

Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties

The effects of ferulic acid and catechin on starch pasting properties were studied as part of an investigation into the structure and functionality of phenolics in starch‐based products. Commercial maize starch, starches from sorghum cultivars (SV2, Chirimaugute, and DC‐75), and the phenolic compounds ferulic acid and catechin were used in the investigation. Pasting properties were measured using rapid viscosity analysis. Ferulic acid and catechin (up to 100 mg each) were added to maize or sorghum starch (3 g, 14% mb) in suspensions containing 10.32% dry solid content. Addition of catechin resulted in pink‐colored pastes, whereas ferulic acid had no effect on paste color. Ferulic acid and catechin decreased hot paste viscosity (HPV), final viscosity, and setback viscosity of maize and sorghum starch pastes, but had no influence on the peak viscosity (PV) of the former. Both phenolics increased breakdown viscosity. Ferulic acid had greater influence on HPV, final viscosity, breakdown, and setback than catechin. Addition of catechin under acidic conditions (pH 3) decreased HPV, final viscosity, and setback of maize starch, but alkaline conditions (pH 11) slightly increased setback. Both acidic and alkaline conditions resulted in increased breakdown. Investigations on model‐system interactions between ferulic acid or catechin and starch demonstrated that phenolic type and pH level both significantly influence starch pasting properties, with ferulic acid producing a more pronounced effect than catechin. The significance of these interactions is important, especially in food matrices where phenolics are to be added as functional food ingredients.     

Effects of net height of crab entangling nets on the capture of targeted economically important portunid species and non-target species

The aim of this study was to determine the effects of net height on the capture performance of crab entangling nets. Fishing trials were conducted using nets at varying net heights (1) 12 meshes down (MD), (2) 24 MD and (3) 50 MD. A total of 1290 individuals comprising 87 species belonging to 53 families were caught. One-way analysis of variance showed that net height significantly affected the various catch parameters, including catch per unit effort (CPUE) of the total and target catch, amount of non-target catch, size of catch and species richness. The use of appropriate net height is a potential technical measure for a selective but still efficient crab entangling net fishery. Lower net height significantly reduced non-target catch by up to 70%. Lower net height also decreased the CPUE of target catch such as Portunus pelagicus and Charybdis feriatus by up to 65% at 12 MD, but catch at 24 MD was not significantly different than that at 50 MD. The use of a net height of 24 MD also resulted in the capture of larger-sized P. pelagicus. The richness of the catch species decreased by up to 58% in lower nets. These results are useful to fishery managers and government institutions when developing and/or improving existing regulations towards a sustainable crab fishery, particularly blue swimming crabs.     

Small intestinal pseudodiverticulosis in a pony mare

A 14-y-old pony mare was referred after 30-d duration of intermittent pyrexia, anorexia, weight loss, and change in manure consistency. Physical examination revealed a palpable but reducible ventral abdominal mass. Transabdominal ultrasonography revealed multiple distended, hypomotile, and thickened small intestinal loops in close approximation with numerous, well-defined, hyperechoic masses. There was a large amount of echogenic peritoneal fluid; abdominocentesis revealed a neutrophilic and macrophagic inflammatory exudate, and a mixed bacterial population was cultured. Given the poor prognosis, the mare was euthanized. The autopsy findings included a large abdominal abscess, serosanguineous peritoneal fluid with fibrin strands, and ~50 outpouches communicating with the lumen and extending from the anti-mesenteric aspect of the duodenum, jejunum, and ileum. These structures were classified as pseudodiverticula based on the histologic absence of the tunica muscularis layer of the intestinal wall. Pseudodiverticula should be included as a differential etiology in horses when clinical signs consistent with colic, diarrhea, or weight loss are recognized and, when on examination, one or more organized masses are palpated or visualized on transabdominal ultrasound, as well as visualization of small intestinal loops with thickened walls.     

General Application of Raman Spectroscopy for the Determination of Level of Acetylation in Modified Starches

A method using Raman spectroscopy was recently developed for the determination of the degree of acetylation in modified wheat starch. In this article, we show that the method can be generalized to a wide range of starches of different botanical origin and amylose content. Calibration sets were used to develop regression equations for 11 types of acetylated starches, including cereal (rice, maize, wheat) and noncereal (potato and sweetpotato) sources. The calibration lines were then used to predict the level of acetylation of starch samples with unknown level of acetylation using their Raman spectra. In each case, R² > 0.98 for linear regression of Raman vs. titrimetric determination of acetylation. The Raman-based calibration curves allow fast and nondestructive determination of the degree of acetylation for different types of starches.     

Gluten Enhances Cooking,Textural, and Sensory Properties of Oat Noodles

Whole grain oats are widely regarded as conferring significant health benefits. Composite flour of whole grain oat flour, wheat flour, and tapioca starch in the ratio 1:1:0.16 was formulated to make oat noodles with the addition of gluten at various levels. The influence of gluten on pasting and gelling properties of composite flour, and on cooking, textural, and sensory properties of salted oat noodles was evaluated. Addition of gluten decreased the paste viscosity, reduced hardness and springiness of gel, reduced cooking yield, cooking loss, and broken ratio during cooking, and increased the tensile strength and firmness of cooked noodles. Scanning electron microscopy showed that gluten tightened the network of protein in the noodles by forming oriented fibrils. Addition of gluten had little effect on the color of raw and cooked oat noodles, which were somewhat yellow. Sensory evaluation indicated that addition of gluten could enhance the overall acceptability of cooked oat noodles. This study may stimulate further interest in using functional whole grain cereal ingredients in developing healthy staple foods.