Gamma irradiation influence on wheat flour gelatinisation

Differences were detected by DSC between gelatinisation and amylose-lipid complex transition occurring in suspensions of control and irradiated with 30 kGy wheat flour characterised by a dry matter to water ratio equal to ca. 1:1 and the dependence of the results on the heating rate. Two steps viscosity was discovered using of Brabender viscograph for the wheat flour irradiated with 1-30 kGy dose (apart to an essential decrease in maximum viscosity) while a one step process occurs in the case of the control one. It was compared to one step viscosity jump observed in the case of rye flour, both control and irradiated. The results are discussed in terms of radiation induced changes in starch granules. Storage of the suspensions at -20°C led to an additional exothermic effect, preceding well-recognised gelatinisation effect. This revised version was published online in August 2006 with corrections to the Cover Date.     

Effect of hydrothermal treatment on the gelatinisation properties of potato starch as measured by differential scanning calorimetry

Gelatinisation temperatures as a function of moisture content were determined for potato starch. The native starch was then hydrothermally treated at a temperature 3% (Kelvin degrees) below the gelatinisation peak temperature and at moisture levels varying from 20 to 67% (by weight). Gelatinisation temperatures, temperature ranges and enthalpy values were affected for all treated samples. However, two sample populations could be distinguished: those samples treated under limited moisture conditions and other samples treated in the presence of extragranular moisture. A two-step hydrothermal treatment further increased the gelatinisation temperature, but the effect of the second step was small in comparison to that of the first.We thank the Belgian Nationaal Fonds voor Wetenschappelijk Onderzoek for research positions as aspirant (H. Jacobs) and post-doctoraal onderzoeker (R. C. Eerlingen).     

高效液相色谱-二极管阵列检测法测定小麦粉及面粉改良剂中福美双

福美双是重要的二硫代氨基甲酸酯(DTC)杀菌剂,在小麦中使用限量以1 mg/kg二硫化碳(CS2)计.目前我国相关检测方法是针对二硫代氨基甲酸酯一类的化合物,二硫代氨基甲酸酯通过与酸反应生成CS2,采用光谱法或色谱法测定CS2,间接实现二硫代氨基甲酸酯测定.该方法无法特异性实现对福美双的检测,因此开展小麦粉中福美双检测...     

Preparation and properties of wheat gluten/silica composites

Wheat gluten (WG)/silica (SiO₂) hybrids were prepared through in-situ synthesis of SiO₂ in WG dispersion of aqueous ammonia. The hybrids with different SiO₂ contents were mixed with glycerol plasticizer to form cohesive dough and the dough was compressively molded to form cross-linked sheets. Morphology, moisture absorption, protein solubility in water, tensile mechanical properties and dynamic rheological behavior of the WG/SiO₂ composites were investigated in relation to SiO₂ contents. Supported by the National Natural Science Foundation of China (Grant No. 50773068) and Natural Science Foundation of Zhejiang Province (Grant No. Y407011)     

抑制褪色光度法测定油炸面制食品中痕量铝

建立抑制褪色光度法快速测定食品中痕量铝的方法。在硫酸介质中,一定量的铝离子对溴酸钾氧化罗丹明B褪色有抑制作用,据此建立了抑制褪色光度法快速测定食品中痕量铝的新体系,最大吸收波长为550 nm。在1 mol/L硫酸介质中,铝含量在0.07~0.4μg/mL范围内与吸光度具有良好的线性关系,相关系数r=0.9995,检出限为0.02μg/mL。用该方法测定油炸面制食品中痕量铝,测定结果的相对标准偏差为1.3%~3.1%(n=11),加标回收率为99.3%~103.5%。该方法测定结果准确可靠,可用于食品中痕量铝的测定。     

Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties

A mixture design of experiment approach was followed to explore formulation effects on the technological properties of wheat flours optimized for industrial bread-making purposes. Ten different flour mixtures were investigated by means of near infrared spectroscopy (NIRS) to obtain information on flour performance in a critical phase such as dough leavening. For each mixture, a laboratory-scale bread making experiment was carried out according to a standardized recipe and the leavening phase of each dough sample was monitored by means of NIRS at different times. Parallel factor analysis (PARAFAC) was used to highlight the existence of differences among the mixtures on the basis of NIR spectrum variability with respect to the leavening time. Additionally, the relationship among the 3-way NIR dataset and some parameters measured on the baked bread loaves (dimensions, volume, weight) was investigated by means of the n-way extension of partial least squares regression (nPLS), in order to evaluate product properties from its leavening step and mixture formulation. The results give better insight on the relationships among wheat flour formulation and its performance in the leavening phase and as far as some properties of the final product are concerned, thus offering a way to monitor the leavening phase and give information on its influence on the final product properties.     

Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique

The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring the water vapor released from a series of wheat flour samples with different contents of water addition. According to the different trends between the vapor and wheat flour phase before and after the water absorption capacity in wheat flour, a turning point (corresponding to water absorption capacity in wheat flour) can be obtained by fitting the data of the water gas chromatography peak area from different wheat flour samples. The data showed that the phase equilibrium in the vial can be achieved in 25 min at desired temperature (35°C). The relative standard deviation of the reaction headspace gas chromatographic technique in water absorption capacity determination was within 3.48%, the relative differences has been determined by comparing the water absorption capacity obtained from this new analytical technique with the data from the reference technique (i.e., the filtration method), which are less than 8.92%. The new headspace gas chromatographic method is automated, accurate and be a reliable tool for quantifying water absorption capacity in wheat flour in both laboratory research and mill applications.     

Flow‐induced particle orientation and rheological properties of suspensions of organoclays in thermoplastic resins

The influence of nano‐scale particles on the viscoelastic properties of polymer suspensions is investigated. We have developed a simulation technique for the particle orientation and polymer conformation tensors to study various features of the suspensions. The nano‐particles are modeled as thin rigid oblate spheroid particles and the polymers as FENE‐P type viscoelastic and Newtonian fluid. Both interparticle and polymer‐particle interactions have been taken into account in our numerical computations. The nonlinear viscoelastic properties of nanocomposites of layered silicate particles in non‐Newtonian fluids are examined at the start‐up of shear flow and are interpreted using the model to examine the effects of model parameters as well as flow conditions on particle orientation, viscosity, and first normal stress difference of the suspensions. We have studied the microstructure of polymer‐clay nanocomposites using X‐ray diffraction (XRD) scattering and transmission electron microscopy (TEM). The rheology of these nanocomposites in step‐shear is shown to be fairly well predicted by the model. © 2010 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 48: 2003–2011, 2010     

Thermosetting of wheat protein based bioplastics: modeling of mechanism and material properties

Structural investigation of gluten-glycerol blends subjected to heat-treatment was carried out by size-exclusion high performance liquid chromatography (SEC) and stress-strain tests. SEC is a valuable tool to investigate the size distribution of gluten protein chains, while the molecular weight between network junctions (M_e) can be estimated from the elastic plateau modulus. Wheat gluten aggregation upon thermosetting seems to proceed through direct covalent cross-linking between glutenin oligomers and the gluten macropolymer. The time course of the reaction, which showed a slow-down of the reaction rate with time, was described by a simple mechanistic model. The deceleration of the reaction rate was presumably due to the development of a three-dimensional protein network, which decreased the accessibility of reactive groups. The network formation could be evidenced separately by the decrease of M_e during the heat-treatment.     

正交实验法在小麦粉中甲醛振荡提取条件的应用研究

小麦粉中甲醛的提取问题是一个比较复杂的多因素问题。采用正交实验法,选用L9(34)正交实验表,在提取试剂、提取温度、提取时间等多个因素和水平中优选小麦粉中甲醛振荡提取的最佳条件。实验中甲醛提取量采用Nash试剂柱前衍生高效液相色谱法测定。结果表明,提取温度是小麦粉中甲醛提取的最主要因素,最佳的提取条件为提取温度30℃、提取液为硫酸钠、提取时间为40min。     

Shear-dependent rheological properties of starch/bentonite composite gels

 Rheological properties of starch/bentonite gels (5.3–8.2% solids, 0–100% starch) were investigated at shear rates 0.0083–0.33 s^-1 (Brookfield viscometer). Prior to these measurements the strain introduced during preparation of the gel was kept as low as possible. Under these conditions six different types of structural units could be identified in the gel: bentonite particles associated in a band-type structure; bands coated with starch polymers; bundles of bands interlaced and enveloped by starch polymers (strands); individual bentonite platelets dispersed in a polymer matrix; starch polymer networks; and swollen granules. A power-law model was fitted to the experimental viscosity data: μ_app= Kγ ^n-1 . In all cases n was found to be less than 0.5. Its value decreased with the ability of the structural components to reorient under applied shear. K was found to be proportional to the compaction and/or entanglement of the structural units. These trends in K and n were further confirmed by the index of thixotropy (IT) and complex modulus of shear elasticity (G ^* ) measurements. Received: 12 August 1996 Accepted: 7 January 1997     

Structure of starches extracted from near isogenic wheat lines

Differential scanning calorimetry (DSC), acidic hydrolysis and different physico-chemical approaches were used to study thermodynamic and structural characteristics of starches from near-isogenic wheat lines to establish the effect of different combinations of active granule-bound starch synthase isoforms, taking part in amylose biosynthesis, on the structure and thermodynamic properties of starches. Obtained results suggest that the effect of different GBSS I combinations is realized through altered amylose localization within starch granules, reflecting in changes of melting temperature of crystalline lamellae (T _m) and rates of acidic hydrolysis. It has also been demonstrated that changes in T _m values for native wheat starches are determined by amylose content in amylopectin clusters.     

Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method

This study aims to investigate the impact of the incorporation of starch (modified and non-modified) on the texture of the processed cheese in order to appreciate a new recipe on one hand and to try to reduce fat content (FC) on the other. The modeling of the experimental results has been performed. An experimental design was used (the variable factors are the amount of starch and FC). The dry extract (DE) of cheese and parameters derived from the modeling of rheological results are the selected responses. The cheese with a concentration of modified starch that is greater than 2% has a high viscosity at rest, while the cheese with non-modified starch has a lower viscosity. When the FC exceeds 15%, the viscosity increases as the concentration of the starch exceeds 2%. Below this concentration, the FC effect is negligible except when the starch concentration is 1%, in this case the viscosity decreases.     

基于真菌毒素污染差异的液相色谱-串联质谱法鉴别板栗粉中掺假小麦粉

建立了分散固相萃取-超快速液相色谱-串联质谱法同时测定板栗粉和小麦粉中43种真菌毒素的方法,对48份板栗粉和80份小麦粉样品的污染状况进行调查,筛选出5种专属于小麦粉的标志性真菌毒素.样品采用84％(v/v)乙腈水溶液提取,提取液采用C18结合增强型脂质去除净化剂(EMR-Lipid)净化,采用响应曲面-中心组合设计优...     

Synthesis and rheological properties of cation-exchanged Laponite suspensions

In this paper we report our new approach to synthesize cation-exchanged Laponite suspensions. General observations of the prepared samples indicated that an aqueous suspension of 1 wt.% Laponite retained its free flowing liquid phase characteristics even after aging for several weeks. When bivalent cationic metals (Cu, Co, Ni) were ablated into the suspension, the strong charge of the crystal face was reduced and, on standing, the suspension gelled becoming highly viscous. This sol–gel transition was induced by the formation of a space-filled structure due to both van der Waals and electrostatic bonds between the positively charged rims and negatively charged faces. Rheological properties of such prepared suspensions were measured using a Brookfield DV-II Pro Viscometer with a small sample adapter (SSA18/13RPY). The yield strengths of 2.2 N/m², 3.2 N/m², and 1.7 N/m² were measured for Ni-, Co-, and Cu-modified Laponite suspensions, respectively. These yield strengths are sufficiently high for suspending weighting materials such as barite which requires the gel strength of about 0.5 N/m².     

Thermal and rheological properties of gelatin-dextran hydrogels

Hydrogels prepared by crosslinkage of gelatin with dextran dialdehyde have been characterized by dynamic shear oscillation measurements at small strain. Isothermal as well as temperature scan measurements were performed. The results obtained demonstrated that the final polymer network is a result of a chemical gelatin-dextran dialdehyde interaction as well as a gelatin-gelatin (physical association) and a polymer-solvent interaction. This balance is strongly dependent on the composition of the system, the polymer concentration, the storage temperature and the storage time.We found that a short cryogenic treatment at –20°C of physically structured gels, significantly increases the chemical crosslinkage. DSC measurements at low cooling rate confirm these results and demonstrate a chemical reaction enthalpy contribution.This work was supported by the Flemish Institute for Science and Technology (IWT) and the Belgian Government (PAI-III-40).The authors also express their gratitude to Systèmes Bio Industries Benelux for providing free samples of well characterized gelatin.     

Surface and interfacial properties of water-soluble wheat proteins

Surface and interfacial properties of water-soluble wheat proteins were investigated and compared with six reference proteins (bovine serum albumin, ovalbumin, β-lactoglobulin, trypsin, cytochrom C and β-amylase). Albumins extracted from wheat flour were separated by the free solution isoelectric focusing. The surface activity at the air/water, dodecane/water interfaces and dilatational rheological behaviour of the adsorbed layers was determined by pendant drop technique. Considerably high surface activity of wheat proteins was found at both interfaces exceeding the corresponding values of most of the reference proteins. Exceptionally, low dilatational moduli (typically  < 10 mN/m) were obtained for wheat fractions in the continuous and the stepwise compression experiments with no age effect (1–20 min) and almost no relaxation. Surface/interfacial activity and rheological properties observed imply that water-soluble wheat proteins are generally characterized by strong hydrophobicity and more flexible molecular structure than the reference proteins.     

Dispersion stabilities and rheological properties of fumed silica suspensions

Herein, we have reviewed fumed silica suspensions in dispersing fluids, polymer melts, and polymer solutions, focusing on their dispersion stability and rheological properties as a function of the surface character of fumed silica powders and the silica volume fraction, ?. Hydrophilic fumed silica powders are well dispersed at ? < 0.01 in polar dispersing fluids or polar polymer melts, and their phase states change from sol to gel with increasing ?. Such changes should also be strongly related to the rheological responses of the hydrophilic fumed silica suspensions, which change from Newtonian flow behavior to gel-like elasticity with increasing ?. On the other hand, hydrophobic fumed silica powders are stabilized in both polar and nonpolar dispersing fluids, depending on the interactions between the surface hydrophobic moieties and the dispersing fluids, in addition to those between the residual surface silanol groups and dispersing fluid, except for the particle–particle interactions. Moreover, the effects of the adsorption and desorption of polymers, as well as of non-adsorbing polymers on the dispersion stability and rheological behavior of fumed silica suspensions are discussed, by taking account of their optical microscopic observation and SANS curves.     

Effects of steric and hydrophobic forces on the rheological properties of ZrO2 suspensions

 The effect of pH on the flow behavior of ZrO₂ suspensions containing polyacrylic and octanoic acids was evaluated. In the flocculated pH regime, the flow behavior is highly shearthinning and can be described by a power-law model. The shear-thinning behavior increases with increasing degree of flocculation. Maximum shearthinning was observed at the zero zeta potential condition. Hydrophobic interaction arising from adsorbed octanoic acid was found to enhance the shear-thinning behavior. No such enhancement was observed for adsorbed polyacrylic acid. It was also illustrated that the viscosity–pH behavior is a mirror image of the yield stress–pH behavior. A quantitative particle-pair interactions model incorporating steric and hydrophobic interactions was proposed to explain the effects of polyacrylic and octanoic acids on the maximum yield stress. Received: 23 May 1997 Accepted: 4 June 1997     

Effects of organoclays on morphology and thermal and rheological properties of polystyrene and poly(methyl methacrylate) blends

Morphology, thermal and rheological properties of polymer‐organoclay composites prepared by melt‐blending of polystyrene (PS), poly(methyl methacrylate) (PMMA), and PS/PMMA blends with Cloisite® organoclays were examined by transmission electron microscopy, small‐angle X‐ray scattering, secondary ion mass spectroscopy, differential scanning calorimetry, and rheological techniques. Organoclay particles were finely dispersed and predominantly delaminated in PMMA‐clay composites, whereas organoclays formed micrometer‐sized aggregates in PS‐clay composites. In PS/PMMA blends, the majority of clay particles was concentrated in the PMMA phase and in the interfacial region between PS and PMMA. Although incompatible PS/PMMA blends remained phase‐separated after being melt‐blended with organoclays, the addition of organoclays resulted in a drastic reduction in the average microdomain sizes (from 1–1.5 μm to ca. 300–500 nm), indicating that organoclays partially compatibilized the immiscible PS/PMMA blends. The effect of surfactant (di‐methyl di‐octadecyl‐ammonia chloride), used in the preparation of organoclays, on the PS/PMMA miscibility was also investigated. The free surfactant was more compatible with PMMA than with PS; the surfactant was concentrated in PMMA and in the interfacial region of the blends. The microdomain size reduction resulting from the addition of organoclays was definitely more significant than that caused by adding the same amount of free surfactant without clay. The effect of organoclays on the rheological properties was insignificant in all tested systems, suggesting weak interactions between the clay particles and the polymer matrix. In the PS system, PMMA, and organoclay the extent of clay exfoliation and the resultant properties are controlled by the compatibility between the polymer matrix and the surfactant rather than by interactions between the polymer and the clay surface. © 2002 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 41: 44–54, 2003