IMPROVING the FUNCTIONAL and BREAD MAKING PROPERTIES of SPROUTED INDIAN WHEAT

The effect of reducing dough pH to 4.2 and addition of 2–4% gluten on rheological and pasting properties of sound and sprouted wheat flours are reported. Baking properties studied using "Medium Time Fermentation" and "Short Time Fermentation" methods revealed that an acceptable bread could be produced from even highly sprouted wheat by lowering the pH and adding 4% vital gluten to the flour, and using the "Short Time Fermentation Method".     

OPTICAL ASSESSMENT OF CORN OIL DETERIORATION DURING FRYING

The ultraviolet (UV), visible and near-infrared (NIR) absorption changes in corn oil were measured during processes simulating deep fat frying. Corn oil, maintained at 185C, was exposed to various treatments with nitrogen, air, water injection, air with water injection, and steam. Autoxidation due to a combination of air and high temperature in the simulated frying trials caused visible absorption changes between 400 and 580 nm as the oil deteriorated similar to those observed in potato frying experiments. These absorption changes were found to be associated with changes in an ultraviolet absorption band with a maximum near 270 nm. Second-derivative calibration equations developed at various visible and NIR absorption wavelengths successfully predicted the percentage of total polar materials (%TPM) which accumulated in the corn oil during simulated trials of autoxidation (R values from 0.93 to 0.98). Using spectral data from repetitive potato frying experiments, the predicted %TPM calculated with these equations correlated well with kinematic viscosity measurements (R values from 086 to 0.97).     

Strength-Grain Size Relations in Polycrystalline Ceramics

A model is presented to explain the strength-grain size behavior of ceramics exhibiting duplex microstructures and of ceramics with uniform coarse-grained microstructures. Using an energy balance analysis, the model shows that in most ceramics an hitiipl flaw contained within a single large grain will initially propagate and then arrest after entering the region of increased fracture-surface energy. The arrested flaw will subsequently propagate to failure at the value OF the critical stress intensity factor. Using the data in the literature, a strength-(grain size)^−1/2 plot for MgAl₂O₄ was generated.     

Accelerated Fermentation of Milk by Nitrosoguanidine Induced Mutans of Lactobacilli

Selected nitrosoguanidine (NTG) mutants of Lactobacillus bulgaricus and L. casei produced appreciably higher acidities and a noticeable increase in proteolytic activity as compared to the parent cultures. Combination of these NTG-induced mutants with Streptococcus lactis and S. cremoris showed enhancement in the biochemical performance, thereby exploring the possibility of utilizing these variants in the manufacture of milk products.     

Guaiacol and 4‐methylguaiacol accumulate in wines made from smoke‐affected fruit because of hydrolysis of their conjugates

Background and Aims: Taint in smoke‐exposed grapes have been associated with elevated levels of guaiacol and 4‐methylguaiacol. Previous research has reported guaiacol and 4‐methylguaiacol in both fruits and wines. In some cases, these compounds were not detected, or were detected at low levels in the fruit while high levels were subsequently identified during or after winemaking. Later research indicated that this was due to the presence of glycosidic conjugates. Here we report a method for the routine analysis of guaiacol and 4‐methylguaiacol released after acid hydrolysis of glycoside precursors. Methods and Results: Chardonnay, Merlot, Shiraz, Sangiovese and Cabernet Sauvignon fruits were collected following bushfire events in 2006–2007 in the King Valley wine region of NE Victoria, Australia. Gas chromatography‐mass spectrometry (GC‐MS) was used to detect free guaiacol and 4‐methylguaiacol in both fruits and wines. Low levels of free and bound forms were present in fruit not exposed to smoke. Substantial levels of free guaiacol and 4‐methylguaiacol were detected in the wines made from the smoke‐affected fruits. These compounds increased during bottle storage. Acid hydrolysis of wines and berries resulted in a several‐fold increase in free guaiacol and 4‐methylguaiacol. Conclusions: The validated GC‐MS method is suitable for monitoring free and glycosidically bound guaiacol and 4‐methylguaiacol after acid hydrolysis in both fruits and wines. Acid hydrolysis of wines provided evidence that bound volatiles, most probably glycosidically, act as reserve for guaiacol and 4‐methylguaiacol, which are released during ageing of wines. Significance of the Study: This is the first study published in a refereed journal to demonstrate that smoke taint‐associated volatiles increase during ageing of wine and bound forms of guaiacol and 4‐methylguaiacol represent an aroma reserve for smoke taint in ageing/bottled wines.     

Component spectroscopic properties of light-harvesting complexes with DFT calculations

Photosynthesis is a fundamental process in biosciences and biotechnology that influences profoundly the research in other disciplines. In this paper, we focus on the characterization of fundamental components, present in pigment-protein complexes, in terms of their spectroscopic properties such as infrared spectra, nuclear magnetic resonance, as well as nuclear quadrupole resonance, which are of critical importance for many applications. Such components include chlorophylls and bacteriochlorophylls. Based on the density functional theory method, we calculate the main spectroscopic characteristics of these components for the Fenna-Matthews-Olson light-harvesting complex, analyze them and compare them with available experimental results. Future outlook is discussed in the context of current and potential applications of the presented results.