Prediction of β‐Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β‐Glucan and Traditional Oat Lines     

Mirela Colleoni‐Sirghie  Jean‐Luc Jannink  Igor V. Kovalenko  Jenni L. Briggs  Pamela J. White 《Cereal Chemistry》2004,81(4):434-443

Rheological properties of raw oat flour slurries were determined in experimental high β‐glucan (≤7.8%) and traditional oat lines (4–5% β‐glucan) grown in two consecutive years. Three different media were used to disperse oat flours: deionized water, silver nitrate solution (to inactivate endogenous enzymes), and alkali solution (to solubilize both water‐soluble and water‐insoluble β‐glucans). Significant correlations (P < 0.05) between viscosity of slurries and β‐glucan concentration obtained in either deionized water (r = 0.833), silver nitrate (r = 0.940), or alkali (r = 0.896) solutions showed that β‐glucans were the main contributor to oat extract viscosity. The highest correlation was obtained in silver nitrate solution, suggesting that inactivating endogenous enzymes is important to obtain high correlations. Predictive models of oat β‐glucan concentration based on the viscosity profile were developed using partial least squares (PLS) regression. Prediction of β‐glucan concentration based on viscosity was most effective in the silver nitrate solution (r = 0.949, correlation coefficient of predicted vs. analyzed β‐glucans) and least effective in the alkali solution (r = 0.870). These findings demonstrate that the β‐glucan in oat could be predicted by measuring the viscosity of raw flours in silver nitrate solution, and this method could be used as a screening tool for selective breeding.  相似文献   

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

Sandra Domenek  Lothar Brendel  Marie‐Hlne Morel  Stphane Guilbert 《Cereal Chemistry》2004,81(3):423-428

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.  相似文献   

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

Cheng‐yi Lii  Vivian M.‐F. Lai  Mei‐Ching Shen 《Cereal Chemistry》2004,81(3):392-398

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.  相似文献   

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

E. A. Brandemarte  C. M. L. Franco  J. F. Lopes‐Filho 《Cereal Chemistry》2004,81(3):369-376

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.  相似文献   

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

Gonzalo Ramos  Marisol Pezet‐Valdez  Aileen O'Connor‐Snchez  Celia Placencia  Reynaldo C. Pless 《Cereal Chemistry》2004,81(3):308-313

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.  相似文献   

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

M. Hayashi  T. Yasui  C. Kiribuchi‐Otobe  M. Seguchi 《Cereal Chemistry》2004,81(5):589-593

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.  相似文献   

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

Mirela Colleoni‐Sirghie  Jean‐Luc Jannink  Pamela J. White 《Cereal Chemistry》2004,81(6):686-692

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.  相似文献   

Trends in relief design and construction in opencast mining reclamation     

J.‐M. Nicolau 《Land Degradation \u0026amp; Development》2003,14(2):215-226

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.  相似文献   

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

G.‐F. LI  L‐B. LIU  Y‐L. TAN  L‐Z. LIU  H‐Z. DENG  H. WAN  W‐Z. ZHONG  S‐J. CHEN 《Aquaculture Nutrition》2011,17(2):e263-e270

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.  相似文献   

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

SASCHA M. M. FÄSSLER  MARK R. PAYNE  THOMAS BRUNEL  MARK DICKEY‐COLLAS 《Fisheries Oceanography》2011,20(6):530-543

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.  相似文献