Developmental changes in storage proteins and peptidyl prolyl cis–trans isomerase activity in grains of different wheat cultivars

In the present study, storage proteins from five different wheat cultivars were extracted, fractionated and evaluated for their accumulation at different stages of development. SDS–PAGE analysis revealed that the accumulation of high molecular weight glutenin subunits was cultivar and stage dependent. However, low molecular weight glutenin subunits’ accumulation was not altered significantly after 16 days post anthesis in any of the cultivars. The rheological parameters (storage- and loss-modulus) of dough and gluten showed close association with either gliadins or glutenins. Peptidyl prolyl cis–trans isomerase (PPIase) activity, measured at different stages of grains development, showed variability with both the developmental stage and cultivar, and appeared to be primarily due to cyclophilins. Principal component analysis revealed the association of PPIase activity with either gliadin or total proteins, suggesting their significant role in the deposition of storage proteins in wheat.     

Effect of domestic processing on flatus producing factors in ricebean (Vigna umbellata)

The effect of various processing treatments viz., soaking, pressure cooking, open pan cooking, germination followed by pressure cooking and roasting of whole ricebean and pressure cooking, open pan cooking and fermentation and frying of fermented batter of dehulled ricebean flour was assessed for total sugars and oligosaccharide contents. Dehulling caused a significant reduction in the raffinose and stachyose contents. Pre-soaking of ricebean caused appreciable losses in the oligosaccharide content. Germination (48 h) followed by pressure cooking and fermentation (18 h) followed by frying caused the maximum losses in the raffinose and stachyose contents.     

Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars

BACKGROUND: Chickpea (Cicer arietinum L.) proteins have received attention during recent years owing to their higher biological values and better functional ingredients than oilseed proteins. In this study the composition, fractionation, electrophoretic behaviour and functional properties of five chickpea protein concentrates were determined. RESULTS: The chickpea proteins contained 15.9–54.8 g kg^?1 albumin, 48.9–154.1 g kg^?1 globulin, 39.2–76.5 g kg^?1 glutelin and traces of prolamin. Electrophoresis of the various fractions revealed that albumin and globulin were made up of sub‐units of different molecular weights ranging from 7 to 96 kDa. Water and oil absorption of the protein concentrates varied from 1.15 to 2.75 g g^?1 and from 2.60 to 5.65 g g^?1 respectively. Foaming capacity and foam stability of the protein concentrates were good and improved with the addition of salt (10 g L^?1 NaCl) or sugar (100 g L^?1 sucrose) at both isoelectric and neutral pH. Emulsifying capacity and emulsion stability of the protein concentrates were good and excellent respectively. CONCLUSION: Protein concentrates prepared from chickpeas have potential use in food formulations owing to their good emulsifying/foaming and water/oil‐binding capacities. Copyright © 2008 Society of Chemical Industry     

Fibrous raw material of bamboo origin with improved fibrillation and spinnability

For making use of the natural biomass, the textile features of the bamboo fibres were optimized. Since lignin content of the fibres is responsible for its textile properties, the alkali-treated bamboo fibres were bleached with peracetic acid that resulted into the desired removal of lignin content of the fibres. As evident from the scanning electron microscopic images, the morphology of the fibres was much improved over the control samples. The resulting fibre possesses desirable tenacity, colouring properties and strength. Overall, an improved method for chemical treatment of bamboo fibres is developed so that this natural biomass is used for textile purpose.     

Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

BACKGROUND: C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric‐reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions. RESULTS: The optimum extraction efficiency of C. asiatica infusions was achieved at 100 °C after a 10 min brewing time, and decreased substantially after applying multiple brewing steeps. However, no significant different was found between the second and third infusions. The non‐fermented C. asiatica (CANF) infusion had the highest antioxidant activity. Gallic acid, naringin, chlorogenic acid, catechin, rutin, rosmarinic acid and quercetin were identified to present. Luteolin and kaempferol were only found in 80% methanol extraction method. CONCLUSION: C. asiatica herbal teas should be prepared at 100 °C for 10 min to obtain the optimum antioxidant capacity. Multiple brewing steps in C. asiatica herbal tea are encouraged due to the certain amount of antioxidant obtained. Copyright © 2011 Society of Chemical Industry     

In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using "slowly fermentable" dietary fibers

Abstract: Sustained colonic fermentation supplies beneficial fermentative by‐products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch‐entrapped alginate‐based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other “slowly fermentable” fibers. Dietary fibers with previous reports of slow fermentation, namely, long‐chain inulin, psyllium, alkali‐soluble corn bran arabinoxylan, and long‐chain β‐glucan, as well as starch‐entrapped microspheres were subjected to in vitro upper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short‐chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long‐chain β‐glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long‐chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch‐entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch‐entrapped microspheres appreciably fermented in the second half of the fermentation period. Practical Application: Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates with a benchmark slow fermenting fiber that we fabricated in an in vitro simulation of the human digestive system. Results show a variety of fermentation profiles only some of which have slow and extended rate of fermentation.     

Effect of Transglutaminase Enzyme on Physico-mechanical Properties of Rambouillet Wool Fiber

ABSTRACT

Rambouillet wool fiber was scoured and treated with transglutaminase (TG) enzyme for different concentrations and duration at neutral pH at 45°C. The physical, mechanical, dyeing, and antimicrobial properties of the wool fiber before and after enzymatic treatment were evaluated as per standard methods. Results inferred that TG enzyme-treated wool fiber sample showed improvement in softness, luster, and tensile strength in comparison with scoured wool fiber. It is found that 0.5% TG enzyme treatment at 45°C for 60 min at pH 7 was an optimum condition. Scanning electron microscope images also confirmed the flattened and smooth scales of wool fiber after enzymatic treatment.     

On the design and modeling of microcontrolled fuzzy nuclear power plant controller

The article presents a working model of Control rod insertion in nuclear power plant based on fuzzy logic and implemented with MC68HC11 microcontroller. The control rods are made of neutron absorbing metal. The amount of control rod insertion into a pressurized water reactor in a nuclear power plant controls the nuclear fission process by controlling the rate at which the chain reaction takes place. The temperature in the pressurized water tank varies with the load of power, the higher the demand of power the higher the temperature and vice versa. The control rods help to maintain the appropriate temperature in the core of the reactor. Nuclear Power plants use a very complicated control scheme, to vary the amount of control rod insertion which is very expensive and difficult to troubleshoot. We have developed a fuzzy model, tested its functionality by generating control surfaces, written the fuzzy inference software, downloaded in the EEPROM of MC68HC11, and interfaced it with 8 LED Bar to simulate control rod and two 8-bit DIP switches to enter inputs of Power Generation and Temperature of the core of the reactor. © 1996 John Wiley & Sons, Inc.     

Hidden Relationships between N-Glycosylation and Disulfide Bonds in Individual Proteins

N-Glycosylation (NG) and disulfide bonds (DBs) are two prevalent co/post-translational modifications (PTMs) that are often conserved and coexist in membrane and secreted proteins involved in a large number of diseases. Both in the past and in recent times, the enzymes and chaperones regulating these PTMs have been constantly discovered to directly interact with each other or colocalize in the ER. However, beyond a few model proteins, how such cooperation affects N-glycan modification and disulfide bonding at selective sites in individual proteins is largely unknown. Here, we reviewed the literature to discover the current status in understanding the relationships between NG and DBs in individual proteins. Our results showed that more than 2700 human proteins carry both PTMs, and fewer than 2% of them have been investigated in the associations between NG and DBs. We summarized both these proteins with the reported relationships in the two PTMs and the tools used to discover the relationships. We hope that, by exposing this largely understudied field, more investigations can be encouraged to unveil the hidden relationships of NG and DBs in the majority of membranes and secreted proteins for pathophysiological understanding and biotherapeutic development.