In the present study, isothermal microcalorimetry was introduced as a tool to investigate propert... more In the present study, isothermal microcalorimetry was introduced as a tool to investigate properties of starch retrogradation during the first 24 h. The study was made on purified amylose and amylopectin from corn, as well as on native starches, such as wheat, potato, maize, waxy maize and amylomaize, differing in their amylose content. The results were obtained in the form
The thermal behavior of potato starch in situ has been studied and compared to properties of isol... more The thermal behavior of potato starch in situ has been studied and compared to properties of isolated starch. Gelatinization and retrogradation properties were studied by differential scanning calorimetry. One early and three late varieties with different degree of mealiness were examined. The early variety (Solanum tuberosum var. Rocket) had lower dry matter content and lower starch gelatinization temperature than the
Cereal Chem. 79(2):203-209 To clarify the effects of solid fat and liquid oil on dough in more de... more Cereal Chem. 79(2):203-209 To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten-starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber-like structure. The
... Correspondence: Fernando E. Ortega-Ojeda, Department of Food ... Abstract. Differential scann... more ... Correspondence: Fernando E. Ortega-Ojeda, Department of Food ... Abstract. Differential scanning calorimetry (DSC) and dynamic rheological measurements were used to characterise the behaviour of potato-waxy maize, potato-barley and waxy maize-barley starch mixtures. ...
ABSTRACT Starch microparticle is a dosage form suitable for encapsulation of protein drugs. The m... more ABSTRACT Starch microparticle is a dosage form suitable for encapsulation of protein drugs. The microparticle characteristics can be influential factors for consecutive sustained drug release from the starch matrix and impact its ability to be coated by poly(D,L-lactide-co-glycolide). In this study, six types of starch microparticles were investigated and characterized. Desired qualities of the microspheres such as spherical form of the particles, well-defined and sharp particle contours were coincident with coarse surface morphology, sharp and distinct peaks in DSC and X-ray graphs. It was concluded that the quality of the starch microparticles was influenced by molecular properties of the starch material as well as type of buffer, and these factors were related to recrystallization kinetics, amount and quality of ordered/crystalline structure of final starch microspheres and their microscopic appearance.
... The transition temperature and enthalpy of the amy-lose-lipid complex did not differ between ... more ... The transition temperature and enthalpy of the amy-lose-lipid complex did not differ between the groups, and these results were therefore ... Cereal Chemistry, 50, 553-562 (1973) 5 STENVERT, NL AND KtNGSWOOO, K. The influence of the physical structure of the protein matrix ...
Journal of the Science of Food and Agriculture, 2012
The use of dietary fibre in bread products is increasing because of consumer demand for healthier... more The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness.
Journal of the Science of Food and Agriculture, 2013
Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on phy... more Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water-holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well-defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran. The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes. None of the enzymes increased the water-holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.
... MS 19990412 Submitted 4/1/1999, Accepted 2/7/2001, Received 5/1/01 The authors are grateful t... more ... MS 19990412 Submitted 4/1/1999, Accepted 2/7/2001, Received 5/1/01 The authors are grateful to Dr. U. Shyamaprasad, Scientist, and Sri Guruswamy, Senior Technical Assistant of the X-ray Group, Structural Ceramics Division of RRL, for their invalu-able help rendered in ...
The starch in both steam-flaked and dry-autoclaved (l) wheat samples was gelatinized incompletely... more The starch in both steam-flaked and dry-autoclaved (l) wheat samples was gelatinized incompletely as measured by differential scanning calorimetry (DSC) or enzymically with glucoamylase. DSC-measurements also indicated an increased resistance to further gelatinization of ...
... Ann-Charlotte Eliasson, Peter R. Shewry, § and Arthur S. Tatham §. ... [PubMed]. van Noort,... more ... Ann-Charlotte Eliasson, Peter R. Shewry, § and Arthur S. Tatham §. ... [PubMed]. van Noort, SJT;van der Werf, KO; Eker, APM; Wyman, C.; de Grooth, BG; van Hulst, NF; Greve, J. Direct visualisation of dynamic protein-DNA interactions with a dedicated atomic force microscope. ...
In the present study, isothermal microcalorimetry was introduced as a tool to investigate propert... more In the present study, isothermal microcalorimetry was introduced as a tool to investigate properties of starch retrogradation during the first 24 h. The study was made on purified amylose and amylopectin from corn, as well as on native starches, such as wheat, potato, maize, waxy maize and amylomaize, differing in their amylose content. The results were obtained in the form
The thermal behavior of potato starch in situ has been studied and compared to properties of isol... more The thermal behavior of potato starch in situ has been studied and compared to properties of isolated starch. Gelatinization and retrogradation properties were studied by differential scanning calorimetry. One early and three late varieties with different degree of mealiness were examined. The early variety (Solanum tuberosum var. Rocket) had lower dry matter content and lower starch gelatinization temperature than the
Cereal Chem. 79(2):203-209 To clarify the effects of solid fat and liquid oil on dough in more de... more Cereal Chem. 79(2):203-209 To clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten-starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber-like structure. The
... Correspondence: Fernando E. Ortega-Ojeda, Department of Food ... Abstract. Differential scann... more ... Correspondence: Fernando E. Ortega-Ojeda, Department of Food ... Abstract. Differential scanning calorimetry (DSC) and dynamic rheological measurements were used to characterise the behaviour of potato-waxy maize, potato-barley and waxy maize-barley starch mixtures. ...
ABSTRACT Starch microparticle is a dosage form suitable for encapsulation of protein drugs. The m... more ABSTRACT Starch microparticle is a dosage form suitable for encapsulation of protein drugs. The microparticle characteristics can be influential factors for consecutive sustained drug release from the starch matrix and impact its ability to be coated by poly(D,L-lactide-co-glycolide). In this study, six types of starch microparticles were investigated and characterized. Desired qualities of the microspheres such as spherical form of the particles, well-defined and sharp particle contours were coincident with coarse surface morphology, sharp and distinct peaks in DSC and X-ray graphs. It was concluded that the quality of the starch microparticles was influenced by molecular properties of the starch material as well as type of buffer, and these factors were related to recrystallization kinetics, amount and quality of ordered/crystalline structure of final starch microspheres and their microscopic appearance.
... The transition temperature and enthalpy of the amy-lose-lipid complex did not differ between ... more ... The transition temperature and enthalpy of the amy-lose-lipid complex did not differ between the groups, and these results were therefore ... Cereal Chemistry, 50, 553-562 (1973) 5 STENVERT, NL AND KtNGSWOOO, K. The influence of the physical structure of the protein matrix ...
Journal of the Science of Food and Agriculture, 2012
The use of dietary fibre in bread products is increasing because of consumer demand for healthier... more The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness.
Journal of the Science of Food and Agriculture, 2013
Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on phy... more Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water-holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well-defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran. The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes. None of the enzymes increased the water-holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.
... MS 19990412 Submitted 4/1/1999, Accepted 2/7/2001, Received 5/1/01 The authors are grateful t... more ... MS 19990412 Submitted 4/1/1999, Accepted 2/7/2001, Received 5/1/01 The authors are grateful to Dr. U. Shyamaprasad, Scientist, and Sri Guruswamy, Senior Technical Assistant of the X-ray Group, Structural Ceramics Division of RRL, for their invalu-able help rendered in ...
The starch in both steam-flaked and dry-autoclaved (l) wheat samples was gelatinized incompletely... more The starch in both steam-flaked and dry-autoclaved (l) wheat samples was gelatinized incompletely as measured by differential scanning calorimetry (DSC) or enzymically with glucoamylase. DSC-measurements also indicated an increased resistance to further gelatinization of ...
... Ann-Charlotte Eliasson, Peter R. Shewry, § and Arthur S. Tatham §. ... [PubMed]. van Noort,... more ... Ann-Charlotte Eliasson, Peter R. Shewry, § and Arthur S. Tatham §. ... [PubMed]. van Noort, SJT;van der Werf, KO; Eker, APM; Wyman, C.; de Grooth, BG; van Hulst, NF; Greve, J. Direct visualisation of dynamic protein-DNA interactions with a dedicated atomic force microscope. ...
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