scholarly journals Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1464
Author(s):  
Yaxi Dai ◽  
Radhika Bharathi ◽  
Jacob Jungers ◽  
George Amponsah Annor ◽  
Catrin Tyl
Keyword(s):  
Triticum Aestivum ◽  
Ascorbic Acid ◽  
Network Formation ◽  
Thinopyrum Intermedium ◽  
Inhibitor Activity ◽  
Intermediate Wheatgrass ◽  
Crumb Structure ◽  
Xylanase Inhibitor ◽  
Pre Treatment ◽  
Positive Controls

Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a processing option to enhance the properties of bread made with half of the original bran content. Xylanase pretreatment did not affect stickiness but significantly reduced hardness and increased specific loaf volumes compared to negative (without xylanase) and positive controls (with xylanase but without pretreatment). However, the surface of breads with pretreated bran was uneven due to structural collapse during baking. Fewer but larger gas cells were present due to pretreatment. Addition of ascorbic acid modulated these effects, but did not prevent uneven surfaces. Accessible thiol concentrations were slightly but significantly increased by xylanase pretreatment, possibly due to a less compact crumb structure. Endogenous xylanases (apparent activity 0.46 and 5.81 XU/g in flour and bran, respectively) may have been activated during the pretreatment. Moreover, Triticum aestivum xylanase inhibitor activity was also detected (193 and 410 InU/g in flour and bran). Overall, xylanase pretreatment facilitates incorporation of IWG bran into breads, but more research is needed to improve bread appearance.

scholarly journals A new stripe rust resistance gene transferred from Thinopyrum intermedium to hexaploid wheat (Triticum aestivum)

2010 ◽  
Vol 90 (2) ◽  
pp. 57-63 ◽  
Author(s):  
Pei-Gao Luo ◽  
Xue-Yun Hu ◽  
Zhi-Jian Chang ◽  
Min Zhang ◽  
Huai-Qiong Zhang ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Resistance Gene ◽  
Common Wheat ◽  
Stripe Rust ◽  
Rust Resistance ◽  
Stripe Rust Resistance ◽  
Thinopyrum Intermedium ◽  
Wheat Stripe Rust ◽  
Intermediate Wheatgrass ◽  
Cryptic Translocation

Wheat stripe rust (Puccinia striiforis f. sp. tritici) races CYR31 and CYR32, prevalent in China, are virulent to many wheat stripe rust resistance genes (Yr genes). To expand the availability of effective resistance to CYR31 and CYR32, stripe rust resistance was transferred from intermediate wheatgrass (Thinopyrum intermedium) to common wheat (Triticum aestivum). The susceptible wheat cultivar CM107 was crossed with amphiploid TAI7047, derived from the wide cross Taiyuan768/Thinopyrum intermedium//76(64). Two wheat lines originating from the cross, YU24 and YU25, were resistant to CYR31 and CYR32. Pedigree analysis showed that the resistance to stripe rust in YU24 and YU25 originated from intermediate wheatgrass. Genetic analyses indicated that the resistance to stripe rust is controlled by a single dominant gene. Allelic tests determined that the resistance gene(s) in YU24 and YU25 are identical. The new gene has temporarily been designated as YrYU25. SSR and RAPD analyses showed that YrYU25 was introduced by cryptic translocation into common wheat.

Structural characterization of intermediate wheatgrass ( Thinopyrum intermedium ) starch

2019 ◽  
Vol 96 (5) ◽  
pp. 927-936
Author(s):  
Yingxin Zhong ◽  
Juan Mogoginta ◽  
Joseph Gayin ◽  
George Amponsah Annor
Keyword(s):  
Structural Characterization ◽  
Thinopyrum Intermedium ◽  
Intermediate Wheatgrass

scholarly journals Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticum aestivum L.)

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Sophie Held ◽  
Catrin E. Tyl ◽  
George A. Annor
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Soft Wheat ◽  
Thinopyrum Intermedium ◽  
Retention Capacity ◽  
Intermediate Wheatgrass ◽  
Hard Wheat ◽  
Protein Secondary Structures ◽  
Solvent Retention ◽  
Solvent Retention Capacity

Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe, soft as well as hard wheat (Triticum aestivum L.) and intermediate wheatgrass (Thinopyrum intermedium, IWG). These three flour types differ in their protein content and composition and were evaluated for their solubility, solvent retention capacity, starch damage, GlutoPeak and Farinograph profiles, and protein secondary structures. Plasma treatment resulted in dehydration of flours but did not change protein content or solubility. Farinograph water absorption increased for all flours after plasma treatment (from 56.5–61.1 before to 71.0–81.6%) and coincided with higher solvent retention capacity for water and sodium carbonate. Plasma treatment under our conditions was found to cause starch damage to the extent of 3.46–6.62% in all samples, explaining the higher solvent retention capacity for sodium carbonate. However, Farinograph properties were changed differently in each flour type: dough development time and stability time decreased for hard wheat and increased for soft wheat but remained unchanged in intermediate wheatgrass. GlutoPeak parameters were also affected differently: peak torque for intermediate wheatgrass increased from 32 to 39.5 GlutoPeak units but was not different for the other two flours. Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time. It was also the only flour where protein secondary structures were changed after plasma treatment, exhibiting an increase from 15.2 to 27.9% in β-turns and a decrease from 59.4 to 47.9% in β-sheets. While this could be indicative of a better hydrated gluten network, plasma-treated soft wheat was the only flour where viscoelastic properties were changed and extensibility decreased. Further research is warranted to elucidate molecular changes underlying these effects.

scholarly journals THE EFFECTS OF APPLYING PARAQUAT, ATRAZINE AND SIMAZINE FOR WEED CONTROL IN RASPBERRIES IN COASTAL BRITISH COLUMBIA

1967 ◽  
Vol 47 (1) ◽  
pp. 25-31 ◽  
Author(s):  
Jack A. Freeman
Keyword(s):  
Ascorbic Acid ◽  
Weed Control ◽  
Ascorbic Acid Content ◽  
Early Spring ◽  
The Other ◽  
Leaf Injury ◽  
Excellent Control ◽  
Winter Annuals ◽  
Pre Treatment ◽  
Coastal British Columbia

Early spring and fall applications of a mixture of paraquat 2.2 kg and simazine 2.2 to 3.4 kg/ha repeated over a 3-year period provided excellent weed control without adversely affecting raspberry yield. Paraquat 2.2 kg/ha applied in April gave good broadleaf weed control for 2 months and fairly good grass control for 3 months. Fall applications suppressed grasses and controlled winter annuals through to spring. Combining paraquat with simazine eliminated the need for pre-treatment hoeing or cultivation and prolonged weed control. Atrazine 3.4 and 5.6 kg/ha applied in the spring resulted in excellent control of grass and broadleaf weeds. But, fall applications were not as effective for weed control as the paraquat and hoe-plus-simazine treatments. Atrazine 5.6 kg/ha caused chlorosis and necrosis of the raspberry leaves and reduced yields. Simazine, on the other hand, caused little or no leaf injury, but it also reduced yields at the 5.6-kg rate. Fruit quality was not affected significantly by any treatment, although atrazine and simazine tended to increase ascorbic acid content.

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