Lausen Jackson (brandyhook1)

Thermal processing (TP) and high hydrostatic pressure (HHP) are two important puree processing methods. In this study, the polyphenol oxidase (PPO) and β-glucosidase activities, chromatic values, peroxide radical scavenging capacities (PSCs), cellular antioxidant activities (CAAs), and anthocyanin profiles were evaluated in blueberry puree following TP and HHP treatments. Nine anthocyanins were identified and cyanidin glycosides were the most abundant compounds in the blueberry puree sample. Petunidin-3-O-arabinoside, malvidin-3-O-galactoside, and malvidin-3-O-glucoside concentrations increased at temperatures of 70-90 °C (TP) and a pressure of 300 MPa (HHP). The highest total anthocyanin concentration (503.5 μg/mL) and PSC (13.45 µg VCE/mL) were observed following the TP (90 °C) treatment. Furthermore, a positive correlation was observed between the anthocyanin content and PSC (R2 = 0.655, P less then 0.05). Finally, HHP treatment resulted in better puree color retention than TP treatment. The results of this study could provide valuable information for optimizing the processing methods for anthocyanin-rich products.The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing location, fertilizer and their interaction were investigated. Wheat cultivars (8) were grown in 2 locations under 4 fertilizer treatments in triplicate (which consisted of two nitrogen rates (90 or 120 lbs/acre) with or without 15 lbs sulphur per acre). The asparagine concentration ranged from 168.9 to 1050 µg/g and was significantly affected by cultivar, location, and their interaction but not fertilizer treatment. Location and cultivar were responsible for 80% and 14% of the variation, respectively. Some cultivars were not affected by location and maintained their low asparagine accumulation trait. Thus, breeding strategies should aim to identify cultivars that are low asparagine accumulating and are stable across different growing environments.Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. #link# Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. Recombinant maltogenic amylase BLMA exhibited activity of 3235 U/mg under optimal conditions (60 °C and pH 6.5), with a good thermostability and pH stability. Mixolab experiment showed that a concentration of 60 ppm BLMA significantly improved the operating characteristics of dough. Baking test indicated the recombinant BLMA reduced bread hardness by 2.12 times compared with the control. Compared with maltogenic amylase from Novozymes (Novamyl 3D BG) and Angel Yeast Co. Ltd. (MAM100), BLMA has better effect on improving the bread volume, and almost the same effect on reducing hardness, improving elasticity and maintaining sensory as Novamyl 3D BG. Adding BLMA improved bread quality, increased bread volume and decreased hardness during storage, thus extending its shelf life.Phenolics in whole wheat products provide many health benefits. Wheat breeders, producers, and end-users are becoming increasingly interested in wheats with higher total phenolic content (TPC). Whole wheat flour with higher phenolics may have greater marketing value in the future. However, conventional methods determining TPC are costly and labor-intensive, which are not practical for wheat breeders to analyze several thousands of lines within a limited timeframe. We presented a novel application of near-infrared spectroscopy for TPC prediction in whole wheat flour. The optimal regression model demonstrated R2 values of 0.92 and 0.90 for the calibration and validation sets, and a residual prediction deviation value of 3.4. SBI-477 mouse avoids the tedious extraction and TPC assay procedures,