Cereal Chem Research Articles

Increasing Selenium and Yellow Pigment Concentrations in Foxtail Millet (Setaria italica L.) Grain with Foliar Application of Selenite.

Although addition of selenium (Se) is known to increase Se in crops, it is unclear whether exogenous Se is linked to nutritional and functional components in foxtail millet (Setaria italica L.). In this study, we examined the potential of increasing Se and yellow pigment (YP) in foxtail millet grain by foliar application of Se. Field experiments were conducted during the growing season of foxtail millet in 2013 and 2014 to assess the effects of foliar spray of sodium selenite (10-210gSeha(-1)) on the yield, Se uptake and accumulation, total YP, and microminerals in the grain. Average grain yields with Se application were 5.60 and 4.53tha(-1) in the 2years, showing no significant differences from the unfertilized control. However, grain Se concentration increased linearly with Se application rate, by 8.92 and 6.09μgkg(-1) in the 2years with application of 1gSeha(-1) (maximum grain recovery rates of Se fertilizer, 52 and 28%). Likewise, total grain YP concentration markedly increased by 0.038 and 0.031mgkg(-1) in the 2years with application of 1gSeha(-1). Grain Mn, Cu, Fe, and Zn concentrations were not significantly affected by Se application. This study indicated that foliar application of Se effectively and reliably increased the concentrations of Se and YP in foxtail millet grain without affecting the yield or mineral micronutrient concentrations. Thus, foliar-applied selenite has a significant potential to increase the concentrations of selenium and YP (putative lutein (Shen, J Cereal Sci 61:86-93, 2015; Abdel-Aal, Cereal Chem 79:455-457, 2002; Abdel-Aal, J Agric Food Chem 55:787-794, 2007)) of foxtail millet and, thus, the health benefits of this crop.

Lipid Changes During Storage of Milled Hulless Barley Products

Cereal Chem. 83(4):424–427 Waxy hulless barley is being utilized as a food ingredient because of its naturally elevated levels of soluble fiber (β-glucan). This soluble fiber reduces lipids in mildly hypercholesterolemic men and women (Behall et al 2004). In developing foods that contain barley, the stability of the raw material during storage is important and little is known about the storage stability of barley that has been processed into flours or steam-rolled flakes. Flavor deterioration in cereal grain flours and flakes during storage is mostly caused by lipid oxidation, although other proces-ses such as reactions of phenolics should also be included. There are two types of reactions of lipids that contribute to lipid degra-dation and, ultimately, to off-flavors and odors. These reactions are hydrolytic degradation of the triacylglycerides (TG) and phos-pholipids (PhL) due to activity of lipase with the release of free fatty acids and the following oxidation of released polyunsaturated fatty acids (PUFA). Free fatty acids impart a bitter flavor to foods, while products of oxidation are the substances that are responsible for rancidity. Barley contains 2–4% lipid (Morrison 1993). A majority of the lipid is unsaturated fatty acids (Palmer 1989) of which ≈57% is linoleic acid and 5% is linolenic acid (Morrison 1978). PUFA readily undergo oxidation, both enzymatic and nonenzymatic, pro-ducing lipid peroxides that decompose, producing aldehydes, ke-tones, and alcohols. Many of these secondary products of oxida-tion are volatile and responsible for undesirable odors while others undergo reactions producing compounds with undesirable flavor. The hydroperoxides formed from linoleic acid, the major PUFA found in barley, decompose rapidly, producing many products that have rancid flavors. Two enzymes play a role in the deterioration of lipids: lipase and peroxidase. Lipases release free fatty acids from TG and PhL, while peroxidases are responsible for the conversion of PUFA to lipid peroxides. Lipases can be inactivated by heat treatment but in oats this inactivation induces nonenzymatic oxidation (Lehtinen et al 2003). The degradation of the peroxides leading to the unde-sirable odors and flavors is proceeded by a free radical mech-anism. Barley contains high concentrations of vitamin E (Peterson and Qureshi 1993), a free radical scavenger that will reduce the formation of undesirable odors and flavors resulting from the degradation of peroxides. As a relatively new product, little information is available on the storage characteristics of processed barley. This study was initiated to monitor lipid degradation in milled barley flours and a steam-rolled barley flake under both accelerated and standard conditions.

Design and scaling of wheat dough extrusion by numerical simulation of flow and heat transfer

This paper proposes a computational method to obtain simultaneous scale-up of mixing and heat transfer in single screw extruders by several parametric 3D non-isothermal numerical simulations. The numerical experiments of flow and heat transfer modeling studies are conducted using the Mackey and Ofoli [Cereal Chem. 67 (1990) 221] viscosity model for low to intermediate moisture wheat doughs in the metering section of a single screw extruder. The non-isothermal flow model includes viscous dissipation and the complete three-dimensional flow geometry including leakage flows without any simplifications such as unwinding the screw. Based on Rauwendaal [Polymer Extrusion, Hanser Publishers, New York, 1986] residence time distribution (RTD) and specific mechanical energy (SME) were chosen as the design parameters for the scale-up of mixing and heat transfer respectively. Parametric numerical simulations were conducted by varying screw geometric variables such as helix angle, channel depth, screw diameter to channel depth ratio, screw length to screw diameter ratio, and the clearance between the screw flights and barrel. SME and RTD curves vs. screw parameters were developed from the numerical simulations. From the design charts two differently sized extruders were obtained which had a scale-up of about 10 times based on throughput rates but had the same RTD and SME.

Isolation and quantitation of zeins in waxy and amylose-extender and wild flint and dent maize endosperm using a new solvent sequence for protein extraction.

Protein distribution in endosperm of maize grains differing by their texture, flint or dent, and by their genotype, wild or waxy or amylose-extender, was examined by the successive use of 0.5 M NaCl, 0.5 M NaCl plus 0.6% 2-mercaptoethanol (2ME) at neutral and then alkaline pH, and 55% 2-propanol plus 0.6% 2ME as extractants. Proteins extracted in the presence of 2ME were characterized by their size polymorphism and amino acid composition. Proteins isolated with NaCl plus 2ME at neutral pH corresponded with a mixture of gamma-zein (27 kDa) and glutelin-like proteins. Proteins isolated with NaCl plus 2ME at pH 10 were a mixture of gamma-zeins (27 and 16 kDa) and beta-zeins (14 kDa). Alcohol-soluble proteins consisted of alpha-, beta-, and delta-zeins, alpha subunits being predominant. Zein quantitation was improved by weighing the nitrogen percentage of extracts by their zein content, as estimated from the data on amino acid composition. The data reported by Wolf et al. (Cereal Chem. 1975, 52, 765) were integrated to the results of this work to suggest the occurrence of an inverse correlation between amylose in starch and zeins in proteins.

Effects of Increased High Molecular Weight Glutenin Subunits Content of Flour on Dough Mixing Behavior and Breadmaking

The level of high molecular weight glutenin subunits (HMW-GS) in Soissons flour was increased with isolated Soissons HMW-GS (1.0−4.0 mg/g of flour) by either simple addition or using a previously developed method (Békés et al. Cereal Chem. 1994, 71, 44−50) for incorporation of monomeric glutenin subunits into flour endogenous glutenin polymers. It was demonstrated that the incorporation method, originally developed for Mixograph tests, is equally well-suitable for straight dough breadmaking tests, allowing direct extension of the effect of incorporated glutenin subunits on dough Mixograph mixing properties to their effect on loaf volume. Although the expected dough strengthening effect (increased mixing requirement and tolerance to overmixing) upon incorporation of HMW-GS was indeed clear from the Mixograms, the improved dough properties did not lead to higher loaf volumes. Furthermore, simple addition of unalkylated HMW-GS also strengthened the dough. On the other hand, alkylated Soissons HMW-GS did not improve dough mixing properties. The different effects of alkylated and unalkylated HMW-GS may suggest that even with simple addition unalkylated HMW-GS can be incorporated into flour endogenous glutenin polymers or may point to the importance of free sulfhydryl groups during dough mixing. Keywords: Breadmaking; dough mixing; high molecular weight glutenin subunits

Moisture stress during growth affects the breadmaking and gelatinisation properties of cassava (Manihot esculenta Crantz) flour

Breadmaking quality (judged by the regularity of the crumb) of cassava (in cassava flour/defatted soy flour/glyceryl monostearate recipes (80/20/3, w/w), Cereal Chem 68 323–327 1991) is related to crop age and the season of planting and harvesting. When taking the data sets of the dry season (J Sci Food Agric 66, 193–202 1994) and rainy season (ibid 68 167–174 1995) together, the following additional interpretation results: breadmaking quality of cassava is positively related to flour from roots with unrestricted growth, and therefore influenced by rainfall distribution, time of planting and harvesting. Variability in baking performance of cassava flour samples is related to the length and severity of the dry season, the growth behaviour of the genotype and the crop age. The highest flour breadmaking quality is obtained after 6 months of unrestricted growth of cassava irrespective of the planting season. © 1998 SCI.

LITERATURE ABSTRACTS GENERAL PRINCIPLES

Fracture Stress of Fish Meat and the Glass Transition. H. Watanabe (corresponding author), C.Q. Tang, T. Suzuki and T. Mihori (Dept. of Food Sci. & Technol., Tokyo Univ. of Fisheries, Konan 4, Minato, Tokyo 108, Japan). J. Food Eng. 29, 317–327 (1996). Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp. C. Mouquet, C. Aymard, S. Guilbert, G. Cuvelier and B. Launay (corresponding author, ENSIA, avenue des Olympiades, 91305 Massy, France). Lebens.‐Wiss. u.‐Technol. 30, 129–134 (1997). Viscoelastic Characterization of Surmimi Gel: Effects of Setting and Starch. L. Ma, A. Grove and G.V. Barbosa‐Cánovas (Dept. of Biological Systems Eng., Washington State Univ., Pullman, WA 99164–6120, USA). J. Food Sci. 61, 881–883, 889 (1996). Influence of Temperature, Fibre Diameter and Conditioning on the Mechanical Properties of Single Muscle Fibres Extended to Fracture. G. Mutungi (corresponding author, Dept. of Physiology, School of Medical Sci., Univ. of Bristol, Bristol, BS8 ITD, United Kingdom), P. Purslow (The Royal Veterinary and Agric. Univ., Fredriksberg C, Denmark) and C. Warkup (Meat & Livestock Commission, Milton Keynes, MK6 1 AX, UK). J. Sci. Food Agric. 72, 359–366 (1996). Comparison of the Acoustic and Mechanical Signatures of Two Cellular Crunchy Cereal Foods at Various Water Activity Levels. R. Tesch, M.D. Normand and M. Peleg (corresponding author, Dept. of Food Sci., Univ. of Massachusetts, Amherst, MA 01003, USA). J. Sc. Food Agric. 70, 347–354 (1996). Multivariate Analysis as a Tool to Predict Bread Volume from Mixogram Parameters. K. Wikström (Dept. of Food Eng., Univ. of Lund, P.O. Box 124, S‐221 000 Lund, Sweden) and L. Bohlin (Bohlin Reologi AB, Oved 19, S‐275 94 Sjöbo, Sweden). Cereal Chem. 73, 686–690 (1996). Changes in Texture and Microstructure of Pressure‐Treated Fish Muscle Tissue During Chilled Storage. I.N.A. Ashe, B.K. Simpson (corresponding author) and H.S. Ramaswamy (Dept. of Food Sci. & Agric. Chemistry, McGill University, Macdonald Campus, 21, 111 Lakeshore Rd., Ste Anne de Bellevue, PQ, Canada H9X 3V9). J. Muscle Foods 8, 13–32 (1997). Collagen Characteristics and Meat Texture of Pigs Exposed to Different Levels of Physical Activity. J.S. Petersen (corresponding author), P. Berge, P. Henckel and M.T. Soerensen (Danish Inst. of Animal Science, Res. Centre Foulum, P.O. Box 39, DK—8830 Tjele, Denmark). J. Muscle Foods 8, 47–61 (1997). Peach Texture During Ripening After Extended Storage. J.A. Murillo, G.H. Brusewitz (corresponding author, Biosystems & Agric. Eng. Dept., Oklahoma State University, Stillwater, OK 74078) and N.O. Maness (Dept. of Hort. & Landscape Architecture). J. Food Quality 20, 61–72 (1997).

Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study

Abstract American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators were sent 16 homogeneous test samples as 8 blind duplicates. These samples included chicken feed pellets, white bread, green peas, high- amylose maize starch, white wheat flour, wheat starch, oat bran, and spaghetti. All samples were analyzed by the standard procedure as detailed above; 4 samples (high-amylose maize starch and wheat starch) were also analyzed by a method that requires the samples to be cooked first in dimethyl sulfoxide (DMSO). Relative standard deviations for repeatability (RSDr) ranged from 2.1 to 3.9%, and relative standard deviations for reproducibility (RSDr) ranged from 2.9 to 5.7%. The RSDr value for high amylose maize starch analyzed by the standard (non-DMSO) procedure was 5.7%; the value

Determination of the number of cysteine residues in high molecular weight subunits of wheat glutenin.

A simple method allowing the determination of the number of cysteine residues of the high molecular weight glutenin subunits (HMW-GS) is presented. The method was adapted from that of Creighton (T. E. Creighton, Nature 1980, 2840, 487-489) with modified reagents for alkylation of the cysteine residues and the electrophoretic system. The acid-urea-polyacrylamide gel electrophoresis (PAGE) method, developed by Morel (M. H. Morel, Cereal Chem. 1994, 713, 238-242), was adopted and mixtures of iodoacetic acid and 4-vinylpyridine were used to alkylate the glutenin subunits. The accuracy of the method was checked with some HMW-GS whose number of cysteine residues was already known from molecular biology approaches. In subunits 5*, 2.2, 2.2* and 4.1 (of Dx types) from cultivars Ben and Fiorello, MG 7249, MG 315, and Kador, respectively, only 4 cysteine residues were demonstrated. Subunit 20 was found to exist as a regular Bx and By subunit pair, with the Bx subunit containing only 2 cysteine residues, which is unusual.

Registration of Cando Durum Wheat1 (Reg. No. 580)

Crop ScienceVolume 16, Issue 6 cropsci1976.0011183X001600060041x p. 885-885 Registration of Crop Cultivars Registration of Cando Durum Wheat1 (Reg. No. 580) J. S. Quick, J. S. QuickSearch for more papers by this authorJ. D. Miller, J. D. MillerSearch for more papers by this authorB. J. Donnelly, B. J. Donnelly Professor, Agronomy Dep., N. Dak. State Univ., Plant pathologist, ARS, USDA, Fargo, N. Dak. and Associate professor, Cereal Chem. and Tech. Dep., N. Dak. State Univ.Search for more papers by this author J. S. Quick, J. S. QuickSearch for more papers by this authorJ. D. Miller, J. D. MillerSearch for more papers by this authorB. J. Donnelly, B. J. Donnelly Professor, Agronomy Dep., N. Dak. State Univ., Plant pathologist, ARS, USDA, Fargo, N. Dak. and Associate professor, Cereal Chem. and Tech. Dep., N. Dak. State Univ.Search for more papers by this author First published: 01 November 1976 https://doi.org/10.2135/cropsci1976.0011183X001600060041x 1 Registered by the Crop Science Society of America. Published with approval of the Director, North Dakota Agric. Exp. Stn., North Dakota State Univ., Fargo, N. Dak., as paper no. 640. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article. Volume16, Issue6November–December 1976Pages 885-885 RelatedInformation

Literature Abstracts

Literature Abstracts

982. Lipid changes in irradiated wheat: Tipples, K. H. & Norris, F. W. (1965). Some effects of high levels of gamma irradiation on the lipids of wheat. Cereal Chem.42, 437

982. Lipid changes in irradiated wheat: Tipples, K. H. & Norris, F. W. (1965). Some effects of high levels of gamma irradiation on the lipids of wheat. Cereal Chem.42, 437

516. Nutritive value of meal fractions: Rackis, J. J., Smith, A. K., Nash, A. M., Robbins, D. J. & Booth, A. N. (1963). Feeding studies on soybeans. Growth and pancreatic hypertrophy in rats fed soybean meal fractions. Cereal Chem.40, 531

516. Nutritive value of meal fractions: Rackis, J. J., Smith, A. K., Nash, A. M., Robbins, D. J. & Booth, A. N. (1963). Feeding studies on soybeans. Growth and pancreatic hypertrophy in rats fed soybean meal fractions. Cereal Chem.40, 531

515. Trypsin inhibitor in wheat flour: Learmonth, E. M. & Wood, J. C. (1963). A trypsin inhibitor in wheat flour. Cereal Chem.40, 61

515. Trypsin inhibitor in wheat flour: Learmonth, E. M. & Wood, J. C. (1963). A trypsin inhibitor in wheat flour. Cereal Chem.40, 61