Steady and dynamic shear rheology of sweet potato starch–xanthan gum mixtures

The effect of xanthan gum at different concentrations (0.2–0.6% w/w) on the rheological properties of sweet potato starch (SPS) pastes was evaluated under steady and dynamic shear conditions. The presence of xanthan resulted in an increase in the consistency index and vane yield stress of SPS. The effect of temperature on the apparent viscosity of SPS–xanthan mixtures is well described by the Arrhenius equation. Dynamic moduli (G′, G″, and η^*) values of the mixtures increased with an increase in xanthan concentration while the tan δ values decreased. The addition of xanthan appeared to contribute to the elastic properties of the weak network of the SPS pastes. The structure development rate constant (k) of gelation during ageing was strongly influenced by the presence of xanthan. This suggests that the phase separation process caused by the incompatibility phenomena between the amylose component in starch and xanthan can increase the elastic characteristics of the SPS–xanthan mixtures.     

Elucidation of chemical structures of pink-red pigments responsible for ‘pinking’ in macerated onion (Allium cepa L.) using HPLC-DAD and tandem mass spectrometry

The chemical structures of pink-red pigments responsible for ‘pinking’ in macerated onion were tentatively elucidated using HPLC with a diode array detector and tandem mass spectrometry. All pigments were produced in conditions that approximated the natural process as closely as possible, using mixtures of onion thiosulphinates, the enzyme alliinase, and free amino acids. The isotopic distribution of protonated molecules of pink-red pigments produced from individual amino acids indicated the absence of sulphur, with the exception of pigment produced from cystine. The pigments had a basic polymethine framework containing two pyrrole rings (3,4-dimethyl-1H-pyrrole and 3,4-dimethyl-2,5-dihydro-1H-pyrrole) bridged by methines. The side chains attached to the nitrogen of the pyrrole rings were derived from the reacting amino acid. The simplest pink-red pigment, produced from glycine, was identified as 2-(2-(3-(1-(carboxymethyl)-3,4-dimethyl-1H-pyrrol-2(5H)-ylidene)prop-1-en-1-yl)-3,4-dimethyl-1H-pyrrol-1-yl)acetic acid. The pigment from alanine was identified as 2-(2-(3-(1-(carboxymethyl)-3,4-dimethyl-1H-pyrrol-2-yl)allylidene)-3,4-dimethyl-2,5-dihydro-1H-pyrrol-1-yl)propanoic acid. The chemical structures of pink-red pigments from leucine, asparagine, glutamine, tyrosine, and cystine also were determined.     

Simple validated method for simultaneous determination of deoxynivalenol,nivalenol, and their 3-β-D-glucosides in baby formula and Korean rice wine via HPLC-UV with immunoaffinity cleanup

A simple and reliable method for the simultaneous determination of major type B trichothecene mycotoxins, deoxynivalenol (DON) and nivalenol (NIV), along with their 3-β-d-glucosides (DON-3-glucoside (DON3G) and NIV-3-glucoside (NIV3G)) in baby formula and Korean rice wine was validated in the present study. The method was based on immunoaffinity cleanup followed by analysis using an HPLC-UV technique. The method was validated in-house for two matrices as follows: linearity (R² > 0.99) was established in the range of 20–1000 μg kg^–1; accuracy (expressed as recovery) ranged from 78.7 to 106.5% for all the analytes; good intermediate precision (relative standard deviation < 12%), and adequate detection and quantitation limits (< 4.4 and < 13.3 μg kg^–1, respectively) were achieved. Furthermore, the estimated measurement expanded uncertainty was determined to be 4–24%. The validated method was successfully applied to the analysis of 31 baby formulas and Korean rice wines marketed in Korea.     

Textural properties of gelling system of low-methoxy pectins produced by demethoxylating reaction of pectin methyl esterase

ABSTRACT:  After deesterification of commercial pectins with a pectin methyl esterase (PME), their gelling properties were characterized using instrumental texture analysis. The final degree of esterification (DE) of the high- and low-methoxy pectins reached approximately 6% after the PME treatment, while deesterification of low-methoxy amidated pectin stopped at 18% DE. Furthermore, DE of high-methoxy pectin was tailored to be 40%, which is equivalent to the DE of commercial low-methoxy pectin. As a result, significant changes in molecular weight (Mw) distribution were observed in the PME-treated pectins. The texture profile analysis showed that PME modification drastically increased hardness, gumminess, and chewiness, while decreasing cohesiveness and adhesiveness of the pectin gels ( P < 0.05). The pectin gel with relatively high peak molecular weight (Mp, 3.5 × 10⁵) and low DE (6), which was produced from high-methoxy pectin, exhibited the greatest hardness, gumminess, chewiness, and resilience. The hardness of low-methoxy amidated pectin increased over 300% after PME deesterification, suggesting that the effects of amide substitution could be reinforced when DE is even lower. The partial least square regression analysis indicated that the Mw and DE of the pectin molecule are the most crucial factors for hardness, chewiness, gumminess, and resilience of gel matrix.     

Cloning and characterization of the Hansenula polymorpha homologue of the Saccharomyces cerevisiae MNN9 gene

A gene homologous to Saccharomyces cerevisiae MNN9 has been cloned and characterized in the methylotrophic yeast Hansenula polymorpha. This gene was cloned from a H. polymorpha genomic DNA library using the S. cerevisiae MNN9 gene as a probe. The H. polymorpha MNN9 homologue (HpMNN9) contained a 1062 bp open reading frame encoding a predicted protein of 354 amino acids. The deduced amino acid sequence showed 58% and 51% identity, respectively, with the S. cerevisiae and Candida albicans Mnn9 proteins. Disruption of HpMNN9 leads to phenotypic effects suggestive of cell wall defects, including detergent sensitivity and hygromycin B sensitivity. The hygromycin B sensitivity of S. cerevisiae mnn9 null mutant was complemented in the presence of the HpMNN9 gene. The DNA sequence of the H. polymorpha homologue has been submitted to GenBank with the Accession No. AF264786.     

Production and Characterization of Branched Oligosaccharides from Liquefied Starch by the Action of B. Licheniformis Amylase

A branched oligosaccharides (BOS) mixture was produced from liquefied starch solution using a maltogenic amylase of Bacillus licheniformis (BLMA). The BOS mixture was produced by both α-1,4-bond hydrolyzing and α-1,6-transglycosylation activities of BLMA, and it contained 58.3% of various branched oligosaccharides. Small branched oligosaccharides such as isomaltose, isopanose, and panose were identified in the mixture by various analyses including high performance ion-chromatography (HPIC). Major branched DP4 and DP5 molecules in the mixture were determined as 6²-O-α-maltosylmaltose, 6³-O-α-maltosyl-maltotriose and 6²-O-α-maltotriosyl-maltose, respectively. Time course study of BOS production suggested that the hydrolysis and transglycosylation reactions catalyzed by BLMA were coupled. BLMA was likely to transfer a sugar moiety hydrolyzed from a non-reducing end of maltooligosaccharide, mainly maltose, to another moiety of sugar via the formation of α-1,6-linkage. Immobilization of BLMA was attempted as an effort to achieve a continuous process for BOS production. the immobilized enzyme showed improved thermal stability and slight loss of enzyme activity was observed during repeated usage.     

HPLC-ELSD analysis of 18 platycosides from balloon flower roots (Platycodi Radix) sourced from various regions in Korea and geographical clustering of the cultivation areas

An effective HPLC method to analyse platycosides from the balloon flower root was developed using ELSD. The optimum resolution of the platycosides was achieved on an ODS column with gradient elution of eluent A, 30 mM ammonium acetate buffer (pH 4.81): methanol: acetonitrile = 75:5:20 (v/v/v), and B, 69:5:26 (v/v/v). Amongst 18 platycosides, platycoside E showed the highest content, followed by polygalacin D₂ and 3″-O-acetylplatyconic acid A. The sum of these three compounds was recommended for quality control of balloon flower root for medicinal purposes. The samples could be clustered into groups based on platycoside content. Group I, characterised by a high concentration of platycosides, was located near the west coast of Korea, whereas group II, characterised by a low concentration of platycosides, was located inland or in mountainous area. The method could be used to control the quality of balloon flower root.