Peak Height Index Research Articles

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars (Faro 21, 40, 44, 46, 52, and 55) were investigated. Starches showed higher CIE L (96.37–99.81) value than flours (81.09–90.03). Water (122.64–143.35%) and oil (59.97–72.98%) absorption capacities varied significantly among the cultivars. Starch yield varied between 41.21 and 52.57%, with Faro 52 showing higher yield. Starch granules were small and polyhedral shaped, with average length and width of 5.37–9.25 and 3.94–6.94 μm, respectively. The Faro 40 (5.49) and Faro 55 (2.80) exhibited highest and lowest swelling power, respectively at 60 °C. The Faro 52 (2376.0 cP) and Faro 44 (3988.5 cP) flours showed highest and lowest peak viscosities, respectively. Amylose content of the rice starches varied from 20.68 (Faro 40) to 25.95 (Faro 55). Peak viscosity of starches (4893–6080 cP) was higher than flours, and increased in the order: Faro 52 < Faro 21 < Faro 40 < Faro 55 < Faro 44 < Faro 46. The FTIR spectroscopy of starches identified most of the α-1 → 4 glucosidic linkages within spectral absorption bands of 1149.55–1023.00 cm−1. Thermal properties of the rice starches ranged: gelatinization onset To (50.8–68.8 °C), gelatinization peak, Tp, (78.7–93.7 °C), glass transition temperature Tg (35.2–50.2 °C), gelatinization conclusion Tc, (116.4–127.6 °C), gelatinization enthalpy, ΔHG (7.58–17.35 J/g) and peak height index, ΔHG/(Tp − To) (0.26–1.64). This study provides knowledge for the utilization of flours and starches isolated from Nigerian rice cultivars that would be relevant for the postharvest value addition chain.

Use of the 6-minute walk/run test to predict peak oxygen uptake in adolescents

This study aimed to create an equation to predict peak oxygen uptake from data of the 6-minute walk/run test and demographic and anthropometric variables in adolescents. The results of the 6-minute walk/run (6WRT), peak oxygen uptake, height, body weight and body mass index (BMI) in 125 adolescents age 10 to 14, of which 66 were female, were assessed. They were divided into a validation and a cross-validation group. A linear regression analysis was conducted to assess the associations between the independent variables 6WRT, age, gender, anthropometric measurements and the dependent variable peak oxygen uptake in the validation group. The Bland-Altman method was used to test agreement between measured and estimated values. It was found that the best model to predict peak oxygen uptake included the 6-minute walk/run test, BMI, and gender. These variables presented a multiple correlation coefficient of 0.77 and a standard error of estimate of 3.99 [(mL/kg)/min]. The accuracy of the model was tested by applying the equation created in the validation group to the cross-validation group and total sample. The Bland-Altman method results did not indicate any systematic bias or heteroscedasticity in both the validation and cross-validation groups. In conclusion, our multiple regression equation [peak oxygen uptake = 41.946 + 0.022(6WRT) – 0.875(BMI) + 2.107(gender)] is adequate for predicting peak oxygen uptake in adolescents age 10 to 14.

Whole blood thrombin generation in Bmal1-deficient mice.

The Calibrated Automated Thrombogram (CAT) assay that measures thrombin generation (TG) in platelet-poor and -rich plasma, is increasingly being recognised as a more sensitive tool to determine the overall function of the haemostatic system. We developed a method enabling the measurement of TG in a small aliquot of blood. The objective was to validate this assay in mouse blood and to examine the rate and extent of TG in a mouse model of premature aging. TG was assayed in blood from 20- to 28-week-old brain and muscle ARNT-like protein-1 (Bmal1)-deficient (knockout, KO) mice and wild-type (WT) littermates. Bmal1-KO mice are known to display symptoms of premature aging. TG was initiated by adding calcium, tissue factor and a thrombin specific substrate. After TG, the samples were prepared for scanning electron microscopy (SEM). The intra-assay variations (%) in mouse blood of the endogenous thrombin potential (ETP), peak height, lag time, time-to-peak and velocity index were 10% or less (n=24). We found that Bmal1-KO mice have a significantly (p<0.001) higher ETP (437 ± 7 nM.min; mean ± SD, n=7) when compared with WT mice (ETP=220 ± 45 nM.min; mean ± SD, n=5). The peak heights also differed significantly (p=0.027). By applying SEM we found that Bmal1 deficient mice display a denser fibrin network with smaller pores compared to WT mice. In conclusion, the whole blood TG assay in mice revealed to be reproducible. As a proof-of-principle we have shown that the whole blood TG assay is capable of detecting a prothrombotic phenotype in Bmal1-KO mice.

Increased Thrombin Generation and Fibrin Formation In Premature Aging BMAL1 Deficient Mice

IntroductionThe occurrence of venous thromboembolism is strongly age-dependent and has a substantial morbidity and mortality. While the incidence is<1 per 1000 per year up to an age of 50, it thereafter increases rapidly end exponentially. The cause of this increased risk is still unclear, however immobility, decreased muscular tone, aging of the veins and the presence of other or more risk factors and diseases than young individuals all contribute to this increased risk. Whether age-induced circulatory changes and/or increased levels of blood coagulation levels are responsible for the increased thrombogenicity remains unclear. We recently developed a method in which these problems were overcome enabling the measurement of thrombin generation (TG) in a small aliquot of blood. The advantage of the use of this whole blood assay is that the small volume enables us to apply this assay to mice and the use of whole blood enables us to include the effect of blood cells on TG. ObjectivesBy modifying the classic plasma Calibrated Automated Thrombogram (CAT) assay, we were able of measuring TG in whole blood in mice. The objective was to validate this assay in mice blood and to examine the rate and extent TG in a mouse model of premature aging. MethodsTG was assayed in 20- to 28-week-old brain and muscle ARNT-like protein-1 (Bmal1)-deficient (knockout, KO) mice and wild-type (WT) littermates. The Bmal1-KO mice have an impaired circadian behavior and demonstrate loss of rhythmicity in the expression of their target genes. They are known to have a reduced lifespan and display symptoms of premature aging. Mice blood samples were taken from the orbital sinus using a capillary anticoagulated with citrate (3.8%). Coagulation and therefore TG was initiated with a solution containing calcium, tissue factor (TF) and a thrombin specific substrate. Varying the TF concentration revealed an optimal of 0.5 pM. At the end of the TG assay, the samples were fixated, prepared for and analysed by scanning electron microscopy (SEM). ResultsThe intra-assay variations (CV%) in mice blood of the endogenous thrombin potential (ETP), peak height, lagtime, time-to-peak and velocity index were 10% or less (n=24). The whole blood TG test showed that Bmal1-KO mice have a significantly (p<0.001) higher ETP (437±7 nM.min; mean±SD, n=5) when compared with wild type mice (ETP=220±45 nM.min; mean±SD, n=5). The peak heights also differed significantly (p=0.027). However, differences in lagtime, TTP and velocity index were not significantly different (p-values were respectively 0.45, 0.15 and 0.74). Applying SEM we found that Bmal1 deficient mice display a more dense fibrin network with smaller pores compared to WT-mice. ConclusionsThe whole blood TG assay in mice blood revealed to be reproducible and we demonstrated that aging Bmal1-KO mice have a hypercoagulable state when compared with WT mice indicating that a higher thrombotic risk in elderly is partially due to a more procoagulation state. Disclosures:No relevant conflicts of interest to declare.

Characterization of tradition Chinese medicine (TCM) starch for potential cosmetics industry application

AbstractTraditional Chinese medicines (TCMs), Paeonia suffruticosa Andr. (PSA), Paeonia lactiflora Pall. (PLP), and Curcuma phaeocaulis Val. (CPV) all contained abundant starch in tubers, which have usually been discard as waste in the pharmaceutical industry. In this paper, the intrinsic properties of three TCM starches were studied and the structure–property relationships were analyzed, on the purpose of exploring new starch resource for food and non‐food industries. PSA starch with the highest amylose (AM) content showed the lowest water binding capacity (WBC), while the CPV starch showed the contrary. Moreover, the starches differed in granule shape and size. The PSA and PLP starches had larger spherical or elliptic granules, whereas CPV starch possessed the smallest granules in large number among the three starches. PSA starch displayed the typical C‐type diffraction pattern, while the PLP and CPV starches were classified as A‐type pattern. The degrees of crystallinity of the three TCM starches were about 22.8, 16.6, and 24.2%, respectively. The starch separated from CPV indicated the highest transition temperatures (To, Tp, and Tc) and gelatinization temperature range (R) value with lowest peak height indices (PHI), whereas PLP starch showed the lowest transition temperatures and enthalpy of gelatinization (ΔHgel).

Characterizations of starches isolated from five different Dioscorea L. species

The physicochemical, morphological and crystal structure characterization of the starches separated from rhizomes of Dioscorea opposita Thunb. Dioscorea alata Linn., Dioscorea nipponica Makino, Dioscorea bulbifera Linn. and Dioscorea septemloba Thunb. were studied and compared. Amylose content varied between 13.58% and 20.05%. Water-binding capacity, swelling power, solubility and total starch content of starches differed significantly. Scanning electron micrographs revealed that the surface was smooth or rough, the granules were oval to spherical and the size was obviously different. D. nipponica displayed A-type pattern. D. opposita D. alata, D. septemloba and D. bulbifera starches all exhibited C-type crystal. While the crystallinity degree of the starches separated from the five species were about 33.90%, 37.63%, 43.11%, 32.06% and 53.35%, respectively. The gelatinization transition temperatures (To, Tp and Tc) and enthalpy of gelatinization (ΔHgel) and peak height index (PHI) were determined. D. OT, D. AL and D. BL starches showed the higher enthalpy of gelatinization. Pasting viscosity of D. OT and D. BL starches were much higher than others. The five plants could be separated into two groups: D. OT, D. AL and D. BL; D. ST and D. NM.

Monitoring Recombinant FVIIa in Hemophilic and Normal Plasma Using a Thrombin Generation Assay

Abstract 1207 Background:Although the recombinant factor VIIa (rFVIIa) has been registered for use in hemophilia patients with inhibitors, there is still no method to monitor the effects of rFVIIa in restoring the coagulation balance in plasma. Hence, information is lacking about the individual optimal dose needed to normalize thrombin generation. Methods:The calibrated automated thrombogram (CAT) method was modified to increase sensitivity for rFVIIa addition to plasma at concentrations of 0, 2.5, 5, 10, 20, 40 and 80 nM, which covers the expected plasma concentration of 26 nM reached after standard administration. Thrombin generation was triggered using combinations of TF concentrations between 0 and 4 pM, and phospholipids concentrations between 0 and 4 μM. Endogenous thrombin potential (ETP), peak height, and velocity index were calculated in platelet poor plasmas (PPP) of different donors. All blood was collected in citrated tubes containing corn trypsin inhibitor (CTI) to minimize any contact activation. Results:The optimal conditions for discriminating rFVIIa (0–80 nM) in the CAT assay were determined in PPP: 0 or 0.25 pM TF with 4 μM of phospholipids. Also at higher TF concentrations, the CAT method was able to detect varying rFVIIa concentrations. The optimal concentration of phospholipids was 4 μM for all TF concentrations. In plasma of 6 healthy volunteers, thrombin generation triggered with 0.25 pM TF dose dependently increased using varying rFVIIa concentrations between 0 and 80 nM (Figure 1, left panel). The mean values for ETP, peak height and velocity index are depicted in Table 1. On average, addition of 2.5, 5, 10, 20, 40 or 80 nM of rFVIIa resulted in a 146, 156, 161, 174, 206, and 285 % of the peak height compared to 0 nM rFVIIa, which was set at 100 %. At 4 pM TF the maximum ETP, peak height, and velocity index were reached at concentrations less than 20 nM rFVIIa for all donors. The mean values are depicted in Table 2. Surprisingly, at 80 nM rFVIIa, thrombin generation was decreased compared to lower rFVIIa concentrations (Figure 1, right panel). Addition of 2.5, 5, 10, 20, 40 or 80 nM of rFVIIa resulted in 107, 109, 107, 103, 100, or 94 % of the peak height without addition of rFVIIa (0 nM set at 100 %). In FVIII deficient patient plasma (PPP), this effect was also present and even more pronounced. Here, a dose dependent effect of rFVIIa addition was visible at low (0 or 0.25 pM) TF trigger, whereas at 4 pM TF trigger ETP, peak height and velocity index were maximal in the presence of 10 nM rFVIIa. Overall, the peak height was 136, 142, 126, 102, 94, and 81 % upon addition of 5, 10, 20, 30, 40, or 80 nM rFVIIa respectively compared to 0 nM rFVIIa (set to 100 %). [Display omitted] Table 1:Thrombin generation at 0.25 pM of TF. All values are means ± SD of 6 volunteers.0.25 pM TF0 nM rFVIIa80 nM rFVIIaETP (nM.min)333 ± 213751 ± 137Peak Height (nM)26 ± 1974 ± 14Velocity Index (nM/min)4.1 ± 3.514.1 ± 2.1Table 2:Thrombin generation at 4 pM of TF. All values are means ± SD of 6 volunteers.4 pM TF0 nM rFVIIa20 nM rFVIIa80 nM rFVIIaETP (nM.min)1191 ± 2321222 ± 2071179 ± 194Peak Height (nM)250 ± 71257 ± 54235 ± 66Velocity Index (nM/min)107.5 ± 62.0104.5 ± 46.091.3 ± 50.9 Discussion:In hemophilic as well as normal plasma, the addition of rFVIIa dose dependently altered thrombin generation triggered with a low TF trigger (0 or 0.25 pM). At a higher trigger of 4 pM TF, maximal thrombin generation was obtained at rFVIIa concentrations of less then 20 nM. Remarkably, thrombin generation was attenuated in the presence of 80 nM rFVIIa. This paradox may be explained by assuming that the endogenously activated VIIa is more active than the rVIIa that was added. At higher rVIIa dosages the fraction of TF occupied by endogenous VIIa will decrease resulting in less active TF:VIIa complexes. This effect will be more pronounced when FXa formation is dependent on TF:FVIIa alone without the involvement of the tenase complex, which shows from our analysis in hemophilic plasma. Overall, these data suggest that the assay is most sensitive to added rVIIa when the contribution to Xa formation of TF:VIIa complex is small compared to that of rVIIa alone, i.e., in conditions where there is no or very little TF present. Disclosures:Giesen:Thrombinoscope bv: Employment.

Evaluation of the procoagulant activity of endogenous phospholipids in the platelet-free plasma of children with sickle cell disease using functional assays

BackgroundThe mechanisms of hypercoagulability in sickle cell disease (SCD) are poorly understood. ObjectiveWe aimed to explore the procoagulant activity of endogenous phospholipids (ePL) in the platelet-free plasma of SCD children. MethodsA factor Xa clotting time (XACT), thrombin generation (TG) and a capture-based assay for the detection of procoagulant microparticles (PMP) were used. Forty three SCD children (35 SS, 6 SC and 2 Sβ+) were evaluated at steady-state and compared to 20 controls. Fourteen patients were also evaluated during vaso-occlusive crisis. TG was performed using 10pM tissue factor without addition of exogenous phospholipids. A control condition was also performed using 10pM tissue factor and 4μM phospholipids. Percentages of the test/control conditions were calculated for the peak height (% peak), endogenous thrombin potential (% ETP) and velocity index (% VI). ResultsXACT times were shorter, PMP levels, peak height and velocity index of thrombin generation were higher in SCD patients than controls. Lag time and ETP were not different between the two groups. % peak, % ETP and % VI were higher in patients than controls. Significant correlations were found between PMP levels and XACT, also between PMP levels and peak height, velocity index, ETP and their respective percentages to the control condition, but not with lag time. Double heterozygous patients showed intermediate values for XACT and TG parameters. No significant difference was observed when comparing patients at steady-state versus vaso-occlusive crisis. ConclusionHigh procoagulant activity of ePL was observed in the platelet-free plasma of SCD children, probably borne by procoagulant microparticles. This may contribute to a high hemostatic potential and predisposition to thrombotic complications in these patients.

Thrombin generation reveals high procoagulant potential in the plasma of sickle cell disease children

Changes in several components of the clotting system are well documented in sickle cell disease (SCD) patients. However, whether the global hemostatic potential of these patients is altered is still unclear. Calibrated automated thrombogram(®) method of thrombin generation (TG) was used to characterize the hemostatic potential of 83 SCD children (75 SS, 6 SC, and 2 Sβ (thal)) at steady-state as compared with 50 controls of the same range of age. TG was triggered using 1 pM tissue factor and 4 μM phospholipids with and without thrombomodulin. Thirteen SCD children were also evaluated during vaso-occlusive crisis. Protein C activity, free protein S and D-dimers levels were measured in parallel. SCD patients showed higher rates of thrombin formation, higher thrombin peak height (with and without thrombomodulin), and higher endogenous thrombin potential (ETP) than controls in the presence of thrombomodulin. Reduction of ETP (RETP) in the presence of thrombomodulin was lower in SCD group compared with controls and correlated both with protein C and protein S levels. ETP, RETP, peak height, and velocity index of TG correlated with D-dimers. Compound heterozygous patients showed an intermediate hemostatic phenotype at steady-state. No significant difference was observed when comparing TG parameters during vaso-occlusive crisis to those obtained at steady-state in the same patients. The global hemostatic potential is increased and reflects the hypercoagulable state of SCD patients even at steady-state. The relevance of this finding with respect to the risk of thrombotic complications of the disease needs further investigation.

Differences of Physicochemical Properties for Waxy Maize Flour at Fresh and Maturity Stages

Understanding the differences of physicochemical properties of flours from different waxy maize cultivars at fresh and maturity stages could make its utilization proper.In the study,the flour physicochemical properties of five waxy maize cultivars at fresh and maturity stages were measured.The results indicated that the λmax was similar at two stages and presented typical waxy character.Heshengnuo 1512 harvested at maturity presented higher blue value(BV),whereas the other four cultivars had similar BV at two harvest stages.The flour presented higher starch content and lower protein content when the maize was harvested at maturity.The crystallinity and swell power at maturity were higher than those at fresh,whereas the solubility and light transmittance were lower at maturity,and the responses of the physicochemical characteristics to harvest stage were different for different cultivars.Zhongnuo 319 harvested at fresh presented higher viscosity characteristics and lower pasting temperature,whereas the viscosity properties for the other four cultivars were better at maturity,and Yuecainuo1 could not paste at fresh.Differential scanning calorimetry(DSC) results demonstrated that flour at maturity had lower transition temperature(onset,peak,and conclusion temperature),enthalpy of gelatinization(△Hgel),peak height index(PHI) and wider gelatinization range(R),whereas the percentage of retrogradation(%R) was lower at fresh.max was positively correlated to peak viscosity(r=0.63,P0.05),and negatively correlated to pasting temperature(r = -0.86,P0.01).Crystallinity was negatively correlated to pasting temperature(r = -0.70,P0.05),and positively correlated to △Hgel(r=0.74,P0.01),PHI(r=0.62,P0.05) and enthalpy of retrogradation(△Hret)(r=0.74, P0.01).%R was positively correlated to BV(r=0.64,P0.05),λmax(r=0.61,P0.05),crystallinity(r=0.69,P0.05),and △Hret (r=0.96,P0.01).Among the five cultivars,Zhongnuo 319 harvested at fresh presented higher starch content,crystallinity,and viscosity characteristics,which makes it better in fresh eating quality.Yuecainuo 1 at both harvest stages had the lowest %R among the cultivars,indicating its advantage using for the food that needs lower retrogradation.

Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India

Physicochemical, morphological, thermal, and pasting properties of starches, isolated from basmati (HBC-19 and Bas-370) and non-basmati (Jaya, a coarse cultivar; P-44 and HKR-120, the medium cultivars and Sharbati, fine cultivar) rice cultivars grown in India were studied. The amylose content of starches from different cultivars ranged from 2.25 (Jaya) to 22.21 g/100 g of starch (HBC-19). Jaya, HKR-120, and P-44 cultivars showed soft gel consistency as 84, 73, and 69 mm, respectively, whereas Sharbati, Bas-370 and HBC-19 cultivars showed medium gel consistency as 54, 53, and 58 mm, respectively. Swelling power (at 95°C) indicated a significant positive correlation with amylopectin content (r = 0.828, p < 0.05) and gel consistency (r = 0.983, p < 0.01). Turbidity had a highly significant positive correlation with solubility (r = 0.919, p < 0.01) and amylose content (r = 0.945, p < 0.01). Starch form Jaya cultivar showed the presence of smallest size granules (2.4–5.7 μm) with an average size of 3.96 μm, whereas Bas-370 showed the presence of largest size granules (3.3–6.7 μm) with an average size of 5.0 μm. The transition temperatures, enthalpy of gelatinization (ΔHgel), peak height index (PHI) and gelatinization range were determined using differential scanning calorimetry (DSC). The starch from Sharbati cultivar showed highest onset temperature (To), peak temperature (Tp), conclusion temperature (Tc), enthalpy of gelatinization and peak height index (PHI) of 68.8°C, 73.2°C, 79.0°C, 11.56 J/g and 2.63 respectively. Pasting temperature of rice starches varied from 68.9°C (Jaya) to 74.5°C (Sharbati). The peak viscosities observed were in the range of 2223 to 3297 cP, lowest for HBC-19 starch and highest for Jaya starch.

Morphological properties and thermoanalysis of micronized cassava starch

The granule morphology, microstructure, and thermal properties of micronized cassava starch prepared by a vacuum ball-grinding machine were investigated. Scanning electron microscopy (SEM) analysis indicated that the morphology of starch granule changes during the ball-grinding treatment. Differential scanning calorimetry (DSC) analysis indicated that the maximum peak temperature ( T p) of the gelatinization process, the glass transition ( T g), and peak height index (PHI) for the starch granules decreased when the size of micronized starch granules was reduced. When the size of starch granules was reduced beyond 9.11 μm, they have a tendency to agglomerate and their Δ H were increased. The granule size has a significant effect on the gelatinization properties of cassava starch. This study will provide useful information of the micronized starch for its potential industrial application.

Starch Gelatinization and Retrogradation Properties under Different Basic Fertilizer Regimes and Nitrogen Topdressing at Jointing Stage of Waxy Maize

Proper fertilizer managements can improve the starch gelatinization and retrogradation properties of waxy maize(Zea mays L.Ceratina Kulesh).The split-design experiment was conducted using waxy maize cultivar Suyunuo 4 with four main plots subjected to basal fertilizer treatments of N 75 kg ha-1,N 75 kg ha-1+K2O 70 kg ha-1,N 75 kg ha-1+P2O5 65 kg ha-1,and N 75 kg ha-1+P2O5 65 kg ha-1+K2O 70 kg ha-1,respectively in 2007 and 2008.The three split plots were topdressed with nitrogen of 0,150,and 300 kg ha-1 at jointing stage,respectively.Though onset temperature(To),peak temperature(Tp) and conclusion temperature(Tc) of native starch and retrogradated starch were affected by fertilizer treatments,the variation was little.No significant effects were observed for basic fertilizer treatments on the enthalpy of gelatinization(ΔHgel),and for N topdressing treatments on gelatinization range(R) and peak height index(PHI).The R-value was the lowest in the treatment with only N and K in basal fertilizer,and the highest in the treatment with N,P,and K in basal fertilizer.The changes of PHI showed an opposite trend to R.The ΔHgel was the highest in the treatment with medium N topdressing(150 kg ha-1).Gelatinized starch became retrograded with lower To,Tp,Tc,enthalpy of retrogradation(ΔHret),and PHI,as well as wider R.Compared with the treatment of only N applied in basal fertilizer,the percentage of retrogradation and ΔHret decreased when P and/or K added in the basal fertilizer.The two indicators were higher in the treatments with N topdressing than without N topdressing.The percentage of retrogradation was posi-tively correlated with ΔHret(r = 0.90,P 0.01) and PHI of retrograded starch(r = 0.41,P 0.05).ΔHgel was positively correlated with PHI(r = 0.65,P 0.01) and ΔHret(r = 0.44,P 0.05),but negatively correlated with Tc(r =-0.41,P 0.05).It is recommended to apply balanced fertilization with N,P,and K combining with moderate N topdressing under conditions similar to the experiment to improve gelatinization and retrogradation properties of waxy maize starch.

Effects Of An Energy Drink On Performance Of Varsity Hockey Players.

A number of varsity athletes may use commonly available stimulant supplements as a means to attempt to improve performance in their sport. PURPOSE: To assess the effects of consuming 250 ml of a commercially available energy drink or a placebo on game type performance in varsity hockey players. METHODS: 20 varsity hockey players (Mean±SD; 22.1±1.1 years, 181.3±4.8 cm, 88.2±7.2 kg, 11.2±3.6% body fat, and 17.2±1.2 years of playing experience) volunteered to participate in a double blind, placebo controlled study. Participants reported to the arena at 4pm and received either a placebo drink or the energy drink. At 4:30pm, they performed a Reed Repeat skating test and then participated in a ∼60 min standardized hockey practice led by 3 coaches. The last 20 min was a scrimmage and their performance was rated from best to worst by 3 coaches blinded on the treatment received. Following the on-ice tests, the players removed their hockey gear and performed a 60 sec Bosco jump test. 48 hours later, after following the same diet as on the first testing day, the players performed the exact same procedures following consumption of the other treatment drink. RESULTS: There were no significant (p<0.05) changes in Reed Repeat skate test fastest time on ice, on-ice drop off, fatigue index and total time, or in ranks during practice/ scrimmage, or in Bosco jump test peak height, relative power and fatigue index between energy drink and placebo treatments. Because some (n=7) were regular users of energy drinks, we also analyzed the results between users and non-users. There was a trend (p=0.088) indicating that users performed better according to the coaches' ranks when consuming the energy drink while non-users tended to be ranked lower when consuming the drink. CONCLUSION: Compared to a placebo, consumption of a commercially available energy drink 30 min prior to a hockey practice does not improve or harm performance for approximately 2 hours in varsity hockey players.

Partial characterization of starches from Dioscorea opposita Thunb. cultivars

The physicochemical, morphological, thermal and crystal properties of the starches separated from four different Dioscorea opposita Thunb. cultivars (Yongji, Anguo, Jinpingyao and Shandongniutuimi) were studied. Amylose content of D. opposita Thunb. starches from different cultivars were in the range of 19.38–22.02%. Moisture content, swelling power, solubility and water-binding capacity of starches differed significantly. Scanning electron micrographs revealed the presence of smooth or rough surface, oval to spherical shaped granules, with mean particle size in the range of 29.2–36.96 μm. The gelatinization transition temperatures ( T o, T p and T c) and enthalpy of gelatinization (Δ H gel), peak height index (PHI) and gelatinization temperature range ( R) were determined. T o, T p, T c of D. opposita Thunb. starches ranged from 70.2 to 75.8, 77.5 to 81.1, and 82.8 to 86.9 °C, respectively. D. opposita cv. Anguo starch showed the highest Δ H gel values (12.47 J/g) while D. opposita cv. Shandongniutuimi starch showed the lowest values (10.54 J/g). The crystal type of starches separated from different D. opposita Thunb. cultivars was a typical C-type X-ray diffraction pattern. The relative crystallinity of the starches ranged from 34.3% to 43.1%.

Comparative study of the functional, thermal and pasting properties of flours from different field pea ( Pisum sativum L.) and pigeon pea ( Cajanus cajan L.) cultivars

Physicochemical, functional, thermal and pasting properties of flours from field pea (LFP-48 and PG-3) and pigeon pea (AL-15 and AL-201) cultivars were determined and related to each other using Pearson correlation and principal component analysis (PCA). Field pea flours (FPF) were significantly ( P < 0.05) different from pigeon pea flours (PPF) in their lower ash and higher fat and protein contents. FPF also exhibited higher L ∗, Δ E value, water solubility index (WSI), oil absorption capacity (OAC), foaming capacity (FC) and lower a ∗, b ∗ value, water absorption index (WAI) and water absorption capacity (WAC) in comparison to PPF. FPF differed significantly from PPF in exhibiting lower transition temperatures ( T o, T p, T c), enthalpy of gelatinization (Δ H gel), peak height index (PHI) and higher gelatinization temperature range ( R). PCA showed that LFP-48 and PG-3 flours were located at the far left of the score plot with a large negative score, while the AL-15 and AL-201 flours had large positive scores in the first principal component. Several significant correlations between functional, thermal and pasting properties were revealed, both by Pearson correlation and PCA. Pasting properties of the flours, measured using the rapid visco analyzer (RVA), also differed significantly. PPF were observed to have higher pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), breakdown (BV), final viscosity (FV) and lower setback viscosity (SV) as compared to FPF.

Comparison of starches separated from three different F. cirrhosa

The physico-chemical, morphological, thermal, and crystal properties of the starches separated from three different bulbs of Fritillaria cirrhosa (Song Beimu, Qing Beimu and Lu Beimu) were studied and compared. The starch separated from Song Beimu showed the highest transition temperatures (onset temperature ( T o); peak temperature ( T p); conclusion temperature ( T c)), peak height indices (PHI), gelatinization temperature range ( R) and enthalpies of gelatinization (Δ H gel). However, the starch separated from Qing Beimu had the lower transition temperature ( T o, T p, and T c) and R values. Swelling power, solubility, amylose content and turbidity values were observed to be higher for Delavayi F. starch and it was lower for Przewalskii F. The mean particle diameter of starches from three different F. cirrhosa were 30.65 μm, 28.43 μm and 30.65 μm for Qing Beimu, Song Beimu and Lu Beimu. The shape of starch granules varied from oval to irregular or cuboidal. The starch isolated from Lu Beimu had larger oval or round granules than the starches separated from the other two F. cirrhosa. The three different F. cirrhosa starches all showed a typical B-type pattern. The degree of crystallinity of three Fritillaria starches was about 42.6%, 38.4% and 47.5%, respectively, corresponding to Qing Beimu, Song Beimu and Lu Beimu.

New starches from Fritillaria species medicinal plants

Fritillaria, an important medicinal plant, are widely utilized in the pharmaceutical industry. The bulbs of Fritillaria contain plenty of starches which have been ignored and wasted during the isolation and separation of the small-molecule bioactive ingredients. With the development of food and medicine industry, new starches with different properties have been paid more and more attention. The object of this work is to study the basic physicochemical properties of starch contained in the Fritillaria bulbs. The results revealed that the crystal type of the three Fritillaria starches was the characteristic B-type which was in agreement with the crystal type of potato starch. The results of scanning electron microscope showed that the size of the Fritillaria thunbergii and Fritillaria ussurensis starch granules ranged from 5 to 30 μm, while the Fritillaria pallidifloca starch granules ranged from 5 to 40 μm. The shape of the three Fritillaria starches was also different from each other. The starch separated from F. ussurensis showed the highest enthalpies of gelatinization (Δ H gel) and the lowest transition temperature ( T o, T p, and T c), while the starch from F. thunbergii showed the highest transition temperature, peak height indices (PHI) and the lowest gelatinization temperature range ( R).

The Impact of Starch Properties on Noodle Making Properties of Indian Wheat Flours

The physico-chemical and noodles making properties of flour milled from three bread (PBW-154, PBW-343, and PBW-373) and one durum (PDW-233) wheat cultivars were studied. Noodles were evaluated for cooking and textural properties. The starches were also separated from these cultivars and investigated for morphological, thermal, rheological, and retrogradation properties. Protein, ash, SDS sediment value, and swelling power of flour milled from different varieties varied between 10.0–10.9%, 0.53–0.71%, 19.5–33.5 mL, and 7.4–9.8 g g−1, respectively. Falling number values of flours indicate that the flour had been milled from sound wheat. PDW-233 grains showed highest fracture force while flour from PBW-154 cultivar showed highest SDS value (33.5 mL). The noodles prepared from PBW-154 flour showed lowest cooked weight, highest oil absorption, and highest amylose content. The amylose content of starches separated from different wheat cultivar varied between 20.5 and 29.2%. The starches from all the wheat cultivars had a granule size ranging between 8 and 25 µm and granules shape varied from oval to spherical. PBW-373 starch had largest average granule size while PBW-343 starch showed the smallest average granule size. The transition temperatures, enthalpy of gelatinization (ΔH gel), enthalpy of retrogradation (ΔH ret), peak height index (PHI) and range were determined using differential scanning calorimetry (DSC). PBW-343 starch showed highest onset temperature, peak temperature, and conclusion temperature of 61.4, 65.3, and 70.1°C whereas PDW-233 starch showed the least values of 58, 62.1, and 67.6°C, respectively. The ΔH ret of gelatinized starch from all wheat cultivars was determined after 2 weeks of storage at 4°C. PBW-373 starch showed the highest ΔH gel and ΔH ret while PBW-343 showed lowest values for the same. The retrogradation (%) was observed to be highest in PDW-233 starch and lowest in PBW-343 starch. The synersis (%) was observed to be highest for PBW-343 starch, which increased during storage of starch pastes from all the varieties. The swelling power of flour was observed to be associated with noodle textural properties. The flour showing lower swelling power and small starch granules resulted into noodles having higher hardness, chewiness, cohesiveness, and packability.

Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ pools

The changes in physicochemical and thermal properties of starches separated from corn, produced by crossing corn lines of MS and Tux pool, were studied. These heterotic pools were synthesized in a very systematic way by introgressing germplasm on the basis of genetic diversity, pedigree diversity and heterosis. Amylose content, swelling power, solubility and water-binding capacity (WBC) of starches separated from MS × Tux and Tux × MS pool corns were measured. Average amylose content, swelling power, solubility and WBC of MS × Tux pool corn starches were 20.1%, 21.71 g/g, 18.62% and 83.30%, respectively, against 19.6%, 23.23 g/g, 19.27% and 84.13% for those separated from the Tux × MS pool. Thermal properties of starches were measured with differential scanning calorimeter (DSC). Tux × MS pool corn starches showed higher swelling powers, solubilities, onset temperatures of gelatinization ( T o), peak temperature of gelatinization ( T p), conclusion temperature of gelatinization ( T c), enthalpies of gelatinization (Δ H gel), peak height indices (PHI) and synereses than MS × Tux pool corn starches, while the reverse was observed for amylose contents. The relationships between different properties of starches were also determined using Pearson correlation coefficients. Amylose content was negatively correlated with swelling power and WBC ( p<0.05). T o, T p, T c were positively correlated with each other as well as Δ H gel and PHI ( p<0.01). Δ H gel was positively correlated with syneresis ( p<0.01). The crosses, MS × Tux pool, resulted in corn having lower swelling powers, solubilities, transition temperatures but more stable pastes than the corn produced by crossing Tux × MS pool. The effect of selection of parents from the crosses among lines across pools was investigated.