Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer‐Analyzed Mixograph Parameters     

O. K. Chung  J. B. Ohm  M. S. Caley  B. W. Seabourn 《Cereal Chemistry》2001,78(4):493-497

The objective of this research was to determine whether computer‐analyzed (objective) mixograph parameters could replace conventional mixograph parameters in the evaluation of flour quality. The 642 hard winter wheat flours, collected from federal regional performance nurseries in 1995 and 1996, were analyzed by a conventional and computerized mixograph. Mixograph bandwidths at 6 min (BW6) showed the most significant linear correlation with subjective mixing tolerance scores (r = 0.81, P < 0.1%, n = 642). Prediction models of conventional and experimental baking parameters were developed by continuum regression using computer‐analyzed mixograph parameters of a calibration set (n = 282). The developed models could estimate conventional mixograph mixing time and tolerance scores, baking water absorption and mixing time, and bread loaf volume, showing R² values of 0.86, 0.74, 0.68, 0.80, and 0.51, respectively, for a validation set (n = 380). These results indicated that computer‐analyzed mixograph parameters could be applied to develop prediction models to be used for flour quality evaluation in wheat breeding programs.  相似文献   

Influence of Annealing on Gel Properties of Mung Bean Starch     

Koo Min Chung  Tae Wha Moon  Jae Kun Chun 《Cereal Chemistry》2000,77(5):567-571

Mung bean starch gels (8% solids) were prepared after annealing at 45–60°C for 1–24 hr, and the relationship between the physical properties of gels and the swelling power (SP) and solubility of starch was investigated. The SP and solubility decreased with increasing annealing temperature and time, mostly in the first 6 hr. The solubles were mainly composed of amylose. Gel hardness at a 5 mm depth of annealed starch was larger than that of native starch, and gel hardness increased as SP decreased (r = ‐0.94). Upon continued compression, the yield force of gel showed a different function. Above SP of ≈12.5, the yield force of annealed starch gels decreased, but at <12.5 the yield force increased with increasing SP. Both granular rigidity and extent of packing appeared to determine the yield force. Although annealing increased the gel hardness, α‐amylase digestibility of gel was not affected. Pasting analysis in the Rapid Visco Analyser (RVA) revealed that annealing increased pasting temperature. A pasting peak was found only in 45 and 50°C annealed starches. Overall paste viscosities of the starches annealed at >55°C were lower than that of the control starch. Final viscosities in RVA were correlated with the yield force of gel (r = 0.99).  相似文献   

NIR Transmittance Estimation of Free Lipid Content and Its Glycolipid and Digalactosyldiglyceride Contents Using Wheat Flour Lipid Extracts     

J. B. Ohm  O. K. Chung 《Cereal Chemistry》2000,77(5):556-559

Free lipids (FL) in 72 hard winter wheat flours were extracted and dissolved in hexane. Absorbance (log 1/T) values were measured using a scanning spectrophotometer with a 2‐mm cuvette, and used to develop calibration models for estimating flour FL content and glycolipid (GL) and digalactosyldiglyceride (DGDG) contents. Fifty‐one calibration samples were selected based on the cutoff point of 0.3 of Mahalanobis distance, and the remaining twenty‐one samples were used for validation. The best model for the estimation of FL content showed coefficients of determination (R²) of 0.95 for the calibration set and R² = 0.89 for the validation set. Glycolipid contents could be estimated by a model which had R² = 0.87 for the calibration set and R² = 0.89 for the validation set. For DGDG, the best model showed R² = 0.94 for the calibration set and R² = 0.88 for the validation set.  相似文献   

Effect of Steeping Conditions on Wet-Milling Characteristics of Hard Red Winter Wheat     

J. Yuan  D. S. Chung  P. A. Seib  Y. Wang 《Cereal Chemistry》1998,75(1):145-148

A batch-wise small-scale wet-processing laboratory for whole wheat kernel has been designed and constructed to produce wheat starch and gluten from wheat grains. Hard red winter wheat kernels were steeped in three steeping media: SO₂ solution, lactic acid, and hydrochloric acid. Acid concentrations of 0.1, 0.3, and 0.5%, were used for SO₂ solutions and hydrochloric acid, and 0.1, 0.6, and 3.0% for lactic acid. After 16, 20, and 24 hr of steeping, the wheat was wet-milled. Yields and protein contents of wet-milling fractions were compared. Both high concentration of steeping media and long steeping time increased the starch yield and decreased the protein contents of the starch. However, the steeping time and acid concentration could be reduced from 24 to 20 hr and from 0.5 to 0.3%, respectively, without any statistically significant difference in starch yields or protein contents of the starch. Consistency and color of the starch were affected by both steeping time and acid concentrations of steeping media.  相似文献   

Volatiles in Selected Commercial Breads     

L. M. Seitz  O. K. Chung  R. Rengarajan 《Cereal Chemistry》1998,75(6):847-853

Selected types of commercial breads obtained from local markets, including white sandwich, Irish oatmeal, soft rye, hearty rye, sour dough, home-like white, and onion-basil, were analyzed for volatiles. Using a purge and trap instrument, volatiles were purged directly from fresh crumb and crust samples of each bread type, collected on a trap (Tenax-TA), and transferred to a gas chromatograph. Separated components were detected and identified using mass and infrared spectroscopic detectors. Many components were present in all of the bread samples, with relative amounts varying among bread types and crust and crumb samples of a given bread type. Alcohols were generally the most abundant, followed in approximate order by aldehydes, esters, ketones, acids, various aromatics, terpenes, and hydrocarbons. Flavor additives, such as limonene, carvone, and other related compounds, were found mostly in rye and onion-basil breads. Composition of volatiles from sour dough bread differed greatly from the other breads, especially in increased levels of aldehydes, acids, and certain esters. Unsaturated aldehydes, such as 2-hexenal and 2-heptenal, were most abundant in sour dough bread.  相似文献   

Effect of cross-linking agent structure on the shape memory property of polyurethane block copolymer     

Yong-Chan Chung  Jae Won Choi  Soyun Moon  Byoung Chul Chun 《Fibers and Polymers》2009,10(4):430-436

Effect of cross-linking agent on the shape memory and mechanical property of polyurethane (PU) block copolymer is comprehensively investigated. The selected chemical cross-linking agents are glycerol, 1,2,6-trihydroxyhexane, and 2,4,6-trihydroxybenzaldehyde that are differentiated from each other in having remote hydroxyl group and aromatic ring. Significant increase in maximum stress was observed for all of the cross-linked PUs, although the cross-linker structure was different. Structural change of PU after cross-linking as evidenced by differential scanning calorimetry and infrared spectra was not detected, suggesting that interaction between PU chains remained intact. Shape recovery went to as high as 95 % after cross-linking for all of the cross-linking agents, and shape retention did not improve even if cross-linker was used. The remarkable increase in shape recovery and maximum stress definitely originated from the employment of a cross-linking agent, and the effect of different cross-linker structure on shape memory and mechanical property is discussed.  相似文献   

Regression Equation for Predicting Absorption for 2-g Direct Drive Mixograph     

J. L. Hazelton  O. K. Chung  J. J. Eastman  C. E. Lang  P. J. McCluskey  R. A. Miller  M. A. Shipman  C. E. Walker 《Cereal Chemistry》1997,74(4):400-402

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Considerations for selecting disease resistant wild germplasm (<Emphasis Type="Italic">Solanum</Emphasis> spp.): lessons from a case study of resistance to bacterial soft rot and Colorado potato beetle     

Yong Suk Chung  Shelley Jansky 《Genetic Resources and Crop Evolution》2018,65(8):2287-2292

Predictions of distributions of resistance phenotypes have been attempted for major diseases in wild potato germplasm. Interestingly, no consistent taxonomic or biogeographic predictors have been identified. However, an important lesson learned was that there are interactions among host plants, environmental factors, and characters of the pathogens. A logical extension of the predictivity project is to examine the dynamics of resistances when multiple biotic stresses are involved. In this study, we found that populations susceptible to a foliar feeding pest [Colorado potato beetle, Leptinotarsa decemlineata (Say)] are resistant to a bacterial pathogen [Pectobacterium carotovorum subsp. carotovorum (Jones, 1901; Hauben et al. 1999)]. We propose that wounds caused by the insect pest allow the bacterial pathogen to gain entry and cause disease. This would lead to strong selection pressure for resistance to the bacterial pathogen. Consequently, when searching for traits of interest in germplasm collections, it is important to consider the complex biotic and abiotic environments in which the source populations evolved.  相似文献   

Hormaomycins B and C: New Antibiotic Cyclic Depsipeptides from a Marine Mudflat-Derived Streptomyces sp.     

Munhyung Bae  Beomkoo Chung  Ki-Bong Oh  Jongheon Shin  Dong-Chan Oh 《Marine drugs》2015,13(8):5187-5200

Alterations in microbial culture conditions may trigger the production of diverse bioactive secondary metabolites. While applying various culture conditions and monitoring secondary metabolite profiles using LC/MS, hormaomycins B and C (1 and 2) were discovered from a marine mudflat-derived actinomycete, Streptomyces sp., collected in Mohang, Korea. The planar structures of the hormaomycins, which bear structurally-unique units, such as 4-(Z)-propenylproline, 3-(2-nitrocyclopropyl)alanine, 5-chloro-1-hydroxypyrrol-2-carboxylic acid and β-methylphenylalanine, were established as the first natural analogues belonging to the hormaomycin peptide class. The absolute configurations of 1 and 2 were deduced by comparing their CD spectra with that of hormaomycin. These hormaomycins exhibited significant inhibitory effects against various pathogenic Gram-positive and Gram-negative bacteria.  相似文献   

Inhibitory Effects of Copper on Nitrifying Bacteria in Suspended and Attached Growth Reactors     

Yong-Woo Lee  Qing Tian  Say Kee Ong  Chikashi Sato  Jinwook Chung 《Water, air, and soil pollution》2009,203(1-4):17-27

Municipal wastewaters with industrial discharges typically contain heavy metals which may inhibit the biological processes in wastewater treatment plants. In this study, copper inhibition on strict nitrifiers in a suspended growth (SG) reactor and a combined attached and suspended growth (A&SG) reactor was compared. Both reactors were subjected to a continuous copper input of 5 mg/L. When the accumulated total copper concentration in the reactor were approximately 25 mg/L (due to sorption to the biomass), a sharp decrease in nitrification (increase in inhibition) were observed in the SG reactor while nitrification remained the same for the A&SG reactor indicating that attached growth systems were more robust against copper toxicity than suspended growth systems. Using MINTEQA2, the concentrations of various chemical species were estimated and, of the different species present, adsorbed copper in the biomass and aqueous Cu(NH₃)₄ ⁺² were found to positively correlate with percent inhibition of nitrification. Based on the changes in the concentrations of the two species, Cu(NH₃)₄ ⁺² was probably the main chemical species responsible for inhibition of nitrification. This study has implications for wastewater treatment plants treating wastewaters with high ammonia and copper present.  相似文献