Influence of feeding various phosphorus sources on apparent digestibility of phosphorus in dairy cows

The present investigated differences in the apparent digestibility of phosphorus (ADP) in lactating cows fed various feed materials containing organic forms of phosphorus (P) or a highly available inorganic phosphorus source. Cows milking an average of 36 kg energy corrected milk (ECM) were used in a 4 x 4 Latin square design with 4-week periods...

Glutenin macropolymer: A gel formed by glutenin particles

The quality of wheat-based foods and the processing properties of wheat flour dough are strongly related to the presence and properties of very large glutenin protein aggregates. These very large aggregates are insoluble in 1.5% (w/v) SDS and can be recovered after ultracentrifugation as a gel, the so-called Glutenin Macro Polymer (GMP) fraction...

The effect of cellulose crystallinity on the in vitro digestibility and fermentation kinetics of meadow hay and barley, wheat and rice straws

The effect of cellulose crystallinity on in vitro digestibility (IVD) and fermentation kinetics was investigated in samples of meadow hay and barley, wheat and rice straws. A saturated solution of potassium permanganate was used to isolate the celluloses, and their crystallinity was evaluated in a Fourier transform infrared spectrometer as the...

Effect of oxidative enzymes on bulk rheological properties of wheat flour doughs

The use of enzymes such as peroxidases or glucose oxidase instead of chemical oxidants is a very interesting option for improving breadmaking performance of doughs. In this study the effect of such enzymes on bulk rheological properties of dough was quantified and their influence on the polymer network in dough deduced. Small deformation...

Quantitation and localisation of (in vitro) transglutaminase-catalysed glutamine hydroxylation using mass spectrometry

A mass spectrometric approach was chosen to quantify and localise in vitro enzymatically modified glutamine (Gln) residues in a glutamine-rich protein. This protein (named dB1), a cloned domain of the high molecular weight wheat glutenin subunit Dx5, was modified by microbial transglutaminase (TGase) using hydroxylamine as the amine donor. Using...

Evaluation through literature data of the amount and amino acid composition of basal endogenous crude protein at the terminal ileum of pigs

The paper summarizes and evaluates data on estimates for the amount and amino acid (AA) composition of basal endogenous crude protein (CP) at the terminal ileum of pigs derived from 33 ileal digestibility studies with pigs (30-100 kg BW). Different methods and approaches are used to obtain these estimates: (A) the N-free diet method (16 studies)...

Properties and applications of starch-converting enzymes of the alpha-amylase family

Starch is a major storage product of many economically important crops such as wheat, rice, maize, tapioca, and potato. A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin,...

Influence of wheat type and pretreatment on fungal growth in solid-state fermentation

The respiration kinetics of Aspergillus oryzae on different varieties of whole wheat kernels were studied. Six wheat varieties were pretreated in two different ways. Five of the six substrates fermented similarly and independently of the pretreatment method. However, pretreatment affected fermentation of one variety of soft wheat (Apollo). T21H...

Ingestion of protein hydrolysate and amino acid-carbohydrate mixtures increases postexercise plasma insulin responses in men

To optimize the postexercise insulin response and to increase plasma amino acid availability, we studied postexercise insulin levels after the ingestion of carbohydrate and wheat protein hydrolysate with and without free leucine and phenylalanine. After an overnight fast, eight male cyclists visited our laboratory on five occasions, during which...

Developments in bread-making processes

An introduction to the evolutionary history of wheat is followed by a description of the origin and distribution of the modern hexaploid wheat varieties in Europe. Next, the influence of cultural (the way of bread making), social and economic (i.e. the great influence of the United States and Canada) factors on wheat growing in Europe are...

Depolymerisation and re-polymerisation of wheat glutenin during dough processing. I. Relationships between glutenin macropolymer content and quality parameters

The protein content and the content of protein-related parameters of both flour and dough were related to the maximum resistance (Rmax) and extensibility (E) of dough, as determined in a Brabender Extensograph, and to loaf volume. The glutenin macropolymer (GMP) content of flour and dough was more strongly related to Rmax than protein content or...

Accurate determination of process variables in a solid-state fermentation system

The solid-state fermentation (SSF) method described enabled accurate determination of variables related to biological activity. Growth, respiratory activity and production of carboxymethyl-cellulose-hydrolysing enzyme (CMC-ase) activity by Trichoderma reesei QM9414 on wheat bran was used as a model SSF. The standard deviation (s) of measured...

Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread

The effects of lipid surfactants (emulsifiers) on changes in the mechanical properties of concentrated starch systems during heating, cooling and storage were studied. In the presence of glycerol monostearate (GMS) or sodium stearoyl-2-lactylate (SSL), the dynamic moduli of potato and wheat starch systems during heating and cooling were somewhat...

Apparent ileal dry matter and crude protein digestibility of rations fed to pigs and determined with the use of chromic oxide (Cr2O3) and acid-insoluble ash as digestive markers

Two experiments were conducted to determine apparent ileal DM and crude-protein (CP) digestibilities in rations fed to pigs. An evaluation was made of Cr2O3 and HCl-insoluble ash as digestive markers. In addition, the effects of body weight (BW) on apparent ileal DM and CP (N x 6.25) digestibilities were studied. In Expt 1, thirteen barrows...

In vitro binding of estrogens by dietary fiber and the in vivo apparent digestibility tested in pigs

Within the framework of experiments related to the association between dietary fiber and breast cancer an in vitro test system was used to study the binding of estrogens to various fibers (e.g. cholestyramin, lignin and cellulose) and fiber sources (e.g. wheat bran, cereals, seeds and legumes). Furthermore, the in vivo apparent digestibility of...

Effect of various levels of selenium in wheat and meat on blood Se status indices and on Se balance in Dutch men

After a 5-week period of low selenium intake, twenty-four Dutch men received 55, 135 or 215 ug Se/d as Se-rich meat or bread for a 9-week period. Four unsupplemented subjects served as controls. Plasma Se increased more rapidly than erythrocyte Se levels; the increases were significantly dependent (P < 0.001) on Se intake level. Glutathione...

The positive effects of the high molecular weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars

The high-molecular-weight subunit composition of glutenin is regulated by genes on the long arm of the homoeologous group 1 chromosomes. Evidence is presented that in general the bread-making quality of wheat cultivars containing the subunits 3+10 coded for by chromosome 1D or the subunit 2* coded for by chromosome 1A is higher than that of...

Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality

Gelprotein or SDS-insoluble gel-forming glutenin was isolated from wheat flour by extraction with an aqueous 1.5% SDS solution. Remarkable intervarietal differences were observed both in amount and subunit composition of these proteins. The amount of gelprotein and the SDS-sedimentation volume both proved to be good parameters for the bread...