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1. A developmental profile of tocol accumulation in oat seeds

Author:
Gutierrez-Gonzalez, Juan J.; Wise, Mitchell L.; Garvin, David F.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 79
ISSN:
0733-5210
Subject:
Avena sativa; embryo (plant); endosperm; oats; seed development; seeds; tocopherols; tocotrienols
Abstract:
... Oats are a good source of many vitamins and minerals, including compounds that collectively constitute vitamin E, the tocols. Tocols are comprised of two subgroups, tocopherols and tocotrienols. Due to their potent antioxidant properties, attention has been given to the health benefits of tocols in oats. However, little is known about developmental aspects of their accumulation. Moreover, aside fr ...
Handle:
10113/57565
DOI:
10.1016/j.jcs.2012.10.001

2. Allelic state of the genes conferring purple pigmentation in different wheat organs predetermines transcriptional activity of the anthocyanin biosynthesis structural genes

Author:
Tereshchenko, O.Y.; Arbuzova, V.S.; Khlestkina, E.K.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 10-13
ISSN:
0733-5210
Subject:
Triticum aestivum; alleles; anthocyanins; biosynthesis; color; culms; leaves; pericarp; pigmentation; structural genes; transcription (genetics); wheat
Abstract:
... In wheat, dominant alleles of the Pc, Plb, Pls, and Pp genes determine purple (red) colour of culm, leaf blades, leaf sheaths, and grain pericarp, respectively. These genes have been mapped in the wheat genome. However, their structural and functional organization remained unknown. We used near-isogenic lines differing by allelic state of the Pc, Plb, Pls, and Pp genes and compared transcriptional ...
DOI:
10.1016/j.jcs.2012.09.010

3. A major QTL for gluten strength in durum wheat (Triticum turgidum L. var. durum)

Author:
Kumar, Ajay; Elias, Elias M.; Ghavami, Farhad; Xu, Xin; Jain, Shalu; Manthey, Frank A.; Mergoum, Mohamed; Alamri, Mohammed S.; Kianian, Penny M.A.; Kianian, Shahryar F.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 21-29
ISSN:
0733-5210
Subject:
Triticum turgidum; chromosome mapping; cultivars; doubled haploids; durum wheat; gluten; introgression; loci; microsatellite repeats; molecular cloning; polymerase chain reaction; product quality; quantitative trait loci; semolina; North Dakota
Abstract:
... Gluten strength is an important characteristic, determining the end product quality of durum wheat semolina. To identify the genetic basis of gluten strength in North Dakota durum cultivars, a doubled haploid population was developed from the cross of a weak gluten cultivar ‘Rugby’ and a strong gluten cultivar ‘Maier’. A framework linkage map consisting of 228 markers was constructed and used with ...
DOI:
10.1016/j.jcs.2012.09.006

4. Comparative metabolic profiling of pigmented rice (Oryza sativa L.) cultivars reveals primary metabolites are correlated with secondary metabolites

Author:
Kim, Jae Kwang; Park, Soo-Yun; Lim, Sun-Hyung; Yeo, Yunsoo; Cho, Hyun Suk; Ha, Sun-Hwa
Source:
Journal of cereal science 2013 v.57 no.1 pp. 14-20
ISSN:
0733-5210
Subject:
Oryza sativa; biochemical pathways; cluster analysis; cultivars; food quality; gas chromatography; least squares; mass spectrometry; metabolomics; models; phenolic acids; principal component analysis; rice; secondary metabolites; seeds
Abstract:
... Gas-chromatography coupled with time-of-flight mass spectrometry (GC-TOFMS) was used to analyze the relationships between primary metabolites and phenolic acids in rice (Oryza sativa L.), including six black cultivars and one white cultivar. A total of 52 metabolites were identified, including 45 primary metabolites and seven phenolic acids from rice seeds. The metabolite profiles were subjected t ...
DOI:
10.1016/j.jcs.2012.09.012

5. Determination of phenolic acid concentrations in wheat flours produced at different extraction rates

Author:
Wang, Lan; Yao, Yang; He, Zhonghu; Wang, Desen; Liu, Aihua; Zhang, Yong
Source:
Journal of cereal science 2013 v.57 no.1 pp. 67-72
ISSN:
0733-5210
Subject:
bran; cell walls; cultivars; food processing; high performance liquid chromatography; milling; phenolic acids; wheat; wheat flour
Abstract:
... High-performance liquid chromatography (HPLC) was used to determine the distribution of phenolic acids in wheat flours produced from five milling extraction rates ranging from 60% to 100% in four cultivars sown in two locations in the 2008–2009 season. Considerable variation was observed in free and bound phenolic acids, and their components in flours with different extraction rates. Most phenolic ...
DOI:
10.1016/j.jcs.2012.09.013

6. Diversity of sequences encoded by the Gsp-1 genes in wheat and other grass species

Author:
Wilkinson, Mark D.; Castells-Brooke, Nathalie; Shewry, Peter R.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 1-9
ISSN:
0733-5210
Subject:
Agropyron mongolicum; Oryza sativa; Secale cereale; Sorghum bicolor; amino acids; arabinogalactans; genes; grasses; hardness; phylogeny; texture; wheat
Abstract:
... The Gsp-1 genes of wheat encode two components, the “grain softness protein” (whose role in determining texture has not been substantiated) and a 15 residue arabinogalactan peptide (AGP) sequence which is O-glycosylated and is also of unknown function. We have determined genomic Gsp-1 sequences from 29 species within the Triticeae tribe and an additional 12 species from the major subfamilies of th ...
DOI:
10.1016/j.jcs.2012.09.005

7. Effect of emulsifiers on complexation and functional properties of oxidized white sorghum (Sorghum bicolor) starch

Author:
Ali, Tahira Mohsin; Hasnain, Abid
Source:
Journal of cereal science 2013 v.57 no.1 pp. 107-114
ISSN:
0733-5210
Subject:
Sorghum bicolor; cold; cold storage; emulsifiers; firmness; foods; gelatinization; gels; glycerol; oxidation; pasting properties; sodium; starch; temperature; viscosity
Abstract:
... The effect of addition of three commonly used emulsifiers namely GMS (glycerol monostearate), SSL (sodium stearoyl lactylate) and DATEM (diacetyl tartaric acid esters of monoglycerides) on complexation, thermal, pasting and textural properties of OWSS (oxidized white sorghum starch) was studied. The study is of interest as both oxidized starches and emulsifiers are present as co-ingredients in dif ...
DOI:
10.1016/j.jcs.2012.10.005

8. Effects of allelic variation of HMW-GS and LMW-GS on mixograph properties and Chinese noodle and steamed bread qualities in a set of Aroona near-isogenic wheat lines

Author:
Jin, Hui; Zhang, Yan; Li, Genying; Mu, Peiyuan; Fan, Zheru; Xia, Xianchun; He, Zhonghu
Source:
Journal of cereal science 2013 v.57 no.1 pp. 146-152
ISSN:
0733-5210
Subject:
alleles; breads; genetic improvement; glutenins; loci; milling; noodles; viscoelasticity; wheat
Abstract:
... High-molecular-weight glutenin (HMW-GS) and low-molecular-weight glutenin (LMW-GS) subunits play an important role in determining wheat quality. To clarify the contribution of each subunit/allele to processing quality, 25 near-isogenic lines with different HMW-GS and LMW-GS compositions grown at two locations during the 2010 cropping season were used to investigate the effects of allelic variation ...
DOI:
10.1016/j.jcs.2012.10.011

9. Grain and milling characteristics and their relationship with selected mixogram parameters in hard red bread wheat

Author:
Miles, C.W.; Van Biljon, A.; Otto, W.M.; Labuschagne, M.T.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 56-60
ISSN:
0733-5210
Subject:
breeding; color; computer software; cultivars; falling number; flour; industry; milling; seeds; wheat; South Africa
Abstract:
... Breeders in South Africa are faced with the problem that quality testing is only done in advanced phases of the bread wheat breeding programme when enough seed is available. This means that lines not meeting quality requirements of the South African industry for cultivar release are only discarded during the advanced breeding phases. The aim of this study was to determine relationships between gra ...
DOI:
10.1016/j.jcs.2012.09.011

10. Impact of long-term frozen storage on the dynamics of water and ice in wheat bread

Author:
Chen, Guo; Öhgren, Camilla; Langton, Maud; Lustrup, Kaare F.; Nydén, Magnus; Swenson, Jan
Source:
Journal of cereal science 2013 v.57 no.1 pp. 120-124
ISSN:
0733-5210
Subject:
breads; calorimetry; crystals; frozen storage; ice; long term effects; wheat
Abstract:
... Frozen storage of bread has a substantial impact on the dynamics of water and ice in the crumb and crust. In this study, the impact was characterized using wheat bread stored at −18 °C for a long term of ∼4 months. The frozen bread incurred a considerable loss of the crumb water that migrated out and formed ice crystals on the bread surface. Such a moisture decrease underwent more rapidly for the ...
DOI:
10.1016/j.jcs.2012.10.009

11. Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae

Author:
Hamada, Shigeki; Suzuki, Keitaro; Aoki, Noriaki; Suzuki, Yasuhiro
Source:
Journal of cereal science 2013 v.57 no.1 pp. 91-97
ISSN:
0733-5210
Subject:
Aspergillus oryzae; baking; batters; breads; celiac disease; enzyme activity; fermentation; gluten; gluten-free foods; loaves; people; proteinases; rheology; rice; rice flour; storage proteins; thickeners; viscosity
Abstract:
... From a nutritional perspective, rice flour is one of the most valuable flours and it is suitable for preparing food for people suffering from wheat allergy. However, bread made from rice flour is very difficult to bake because it lacks gluten. We found that pre-fermenting of rice flour using Aspergillus oryzae facilitated a better formulation of gluten-free rice bread. Bread swelling was remarkabl ...
DOI:
10.1016/j.jcs.2012.10.008

12. Influence of variety and year of wheat cultivation on the chemical composition of starch and properties of glucose hydrolysates

Author:
Rosicka-Kaczmarek, J.; Kwaśniewska-Karolak, I.; Nebesny, E.; Miśkiewicz, K.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 98-106
ISSN:
0733-5210
Subject:
alpha-amylase; amylose; color; crop production; cultivars; filtration; glucose; hydrolysates; lipid content; lipids; liquefaction; physicochemical properties; syrups; wheat
Abstract:
... The effect of chemical composition of starch samples derived from selected wheat cultivars harvested in different years (lipid content, amylose–lipid complex (AML) content, amylose concentration and the degree of starch damage) on physicochemical properties of glucose syrups produced from these starches was determined. It was found that glucose syrups obtained from the same wheat cultivar but harv ...
DOI:
10.1016/j.jcs.2012.10.003

13. Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties

Author:
Nantiyakul, Nantaprapa; Furse, Samuel; Fisk, Ian D.; Tucker, Gregory; Gray, David A.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 141-145
ISSN:
0733-5210
Subject:
Oryza sativa; bran; chemical analysis; food processing; grain crops; lipid bodies; manufacturing; microscopy; milling; pH; particle size; rice; turbidity
Abstract:
... In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect of the steps of the process on the OBs, and describe an isolation process that is scalable to an industrial level. The physical techniques [microscopy ...
DOI:
10.1016/j.jcs.2012.11.002

14. Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water

Author:
Eckardt, J.; Öhgren, C.; Alp, A.; Ekman, S.; Åström, A.; Chen, G.; Swenson, J.; Johansson, D.; Langton, M.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 125-133
ISSN:
0733-5210
Subject:
bread dough; breads; differential scanning calorimetry; firmness; frozen storage; gluten; ice; light microscopy; microstructure; retrogradation; sensory evaluation; sensory properties; shelf life; starch; storage temperature; storage time; texture; wheat
Abstract:
... The objective of this study was to determine effect of storage time, storage temperature and addition of fibre on sensory quality, state of water, microstructure and texture of bread and dough.Samples with and without fibre, were stored frozen for 2, 3.5 and 6 months at temperatures of −19, −16 and −8 °C as dough and bread. Sensory quality was evaluated by a trained analytical panel. Microstructur ...
DOI:
10.1016/j.jcs.2012.10.007

15. Modelling the β-amylase activity during red sorghum malting when Bacillus subtilis is used to control mould growth

Author:
Bwanganga Tawaba, Jean-Claude; Béra, François; Thonart, Philippe
Source:
Journal of cereal science 2013 v.57 no.1 pp. 115-119
ISSN:
0733-5210
Subject:
Bacillus subtilis; beta-amylase; biological control; germination; linear models; malting; soaking; sodium hydroxide; temperature
Abstract:
... Steeping in dilute alkaline (0.2% NaOH) followed by resteeping in biocontrol (starters of Bacillus subtilis S499) has been used during red sorghum malting. The effect of steeping and germination conditions has been described using 2 functions: a Weibull 4-parameter model combined with a General Linear Model with Logarithm Link with significant goodness. Steeping conditions (combined use of NaOH an ...
DOI:
10.1016/j.jcs.2012.10.004

16. Moisture distribution of soaked rice grains observed by magnetic resonance imaging and physicochemical properties of cooked rice grains

Author:
Horigane, Akemi Katsumi; Suzuki, Keitaro; Yoshida, Mitsuru
Source:
Journal of cereal science 2013 v.57 no.1 pp. 47-55
ISSN:
0733-5210
Subject:
absorption; amylose; correlation; hardness; hybrids; image analysis; magnetic resonance imaging; new variety; nuclear magnetic resonance spectroscopy; physicochemical properties; rice; soaking; starch granules; water content; Japan
Abstract:
... Moisture distribution in individual polished rice grains was observed during soaking by magnetic resonance (MR) imaging, and a nuclear magnetic resonance (NMR) signal intensity profile (SI-profile) was generated from the MR image. The water penetration pattern during soaking roughly showed dissimilar trends between different varieties of japonica and japonica-indica hybrid rice. NMR signal intensi ...
DOI:
10.1016/j.jcs.2012.09.009

17. Multiple heat and drought events affect grain yield and accumulations of high molecular weight glutenin subunits and glutenin macropolymers in wheat

Author:
Zhang, Xiaxiang; Cai, Jian; Wollenweber, Bernd; Liu, Fulai; Dai, Tingbo; Cao, Weixing; Jiang, Dong
Source:
Journal of cereal science 2013 v.57 no.1 pp. 134-140
ISSN:
0733-5210
Subject:
dough; drought; flowering; glutenins; grain yield; heat; heat stress; inflorescences; molecular weight; seeds; spring wheat; temperature; water stress
Abstract:
... Spring wheat plants were subjected to water deficit and/or high temperature episodes at spikelet initiation, anthesis or both stages. The stresses modified the early dough stage and maturity, shortened the kernel desiccation period and caused grain yield loss. Plants subjected to stress at the early growth stages had higher grain yields than the non-early-stressed plants when stress reoccurred at ...
DOI:
10.1016/j.jcs.2012.10.010

18. Segregation analysis indicates that Puroindoline b-2 variants 2 and 3 are allelic in Triticum aestivum and that a revision to Puroindoline b-2 gene symbolization is indicated

Author:
Geng, Hongwei; Beecher, Brian S.; Pumphrey, Michael; He, Zhonghu; Morris, Craig F.
Source:
Journal of cereal science 2013 v.57 no.1 pp. 61
ISSN:
0733-5210
Subject:
Triticum aestivum; gene segregation; genes; germplasm; haplotypes; hardness; loci; seeds; spring wheat; texture
Abstract:
... Genetic and kernel texture relationships between Puroindoline b-2 variants 2 and 3 have not been fully established in wheat (Triticum aestivum L.). Here, 480 F2 plants, derived from three hard spring wheat populations were used to test the segregation of Puroindoline b-2 (Pinb-2) variants 2 and 3. Chi-square analysis indicated that Pinb-2 variants 2 and 3 in all three F2 populations segregated as ...
Handle:
10113/57814
DOI:
10.1016/j.jcs.2012.09.015

19. Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

Author:
Mihhalevski, Anna; Nisamedtinov, Ildar; Hälvin, Kristel; Ošeka, Aleksandra; Paalme, Toomas
Source:
Journal of cereal science 2013 v.57 no.1 pp. 30-38
ISSN:
0733-5210
Subject:
baking; dietary fiber; fermentation; isotope dilution technique; malt; microbial activity; niacin; nicotinamide; pantothenic acid; pyridoxal; pyridoxine; raw materials; riboflavin; rye; rye flour; sourdough; sourdough bread; stable isotopes; thiamin; yeasts
Abstract:
... The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope d ...
DOI:
10.1016/j.jcs.2012.09.007

20. Statistical comparison of a new rheological method for defining changes in mash consistency during mashing with the established Rapid Visco Analyser

Author:
Schnitzenbaumer, Birgit; Arendt, Elke K.; Titze, Jean
Source:
Journal of cereal science 2013 v.57 no.1 pp. 39-46
ISSN:
0733-5210
Subject:
mashing; mash; oats; liquefaction; starch; methodology; gelatinization; quality control
Abstract:
... The determination of mash consistency proved to be difficult but is of great importance particularly with regard to process and quality control. Therefore, the aim of this study was to develop a new rheological method for precisely determining changes in mash consistency occurring during the mashing process. For that purpose, five mashes with various levels of unmalted oats (0–40%) have been analy ...
DOI:
10.1016/j.jcs.2012.09.008