Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

In this study, infrared (IR) treatment at different powers (814 W, 1003 W, 1208 W, 1342 W) and times (10 min, 15 min) were applied to unsoaked and soaked (30 min, 45 min) soybeans (cvs. Adasoy, Nazlican). Effects of IR treatment on urease, trypsin inhibitor, lipoxygenase-1 and lipoxygenase-3 activities were investigated. Infrared treatment caused a substantial reduction in urease and trypsin inhibitor activities and considerable decrease was observed as the IR power increased. Urease inactivation in unsoaked samples was achieved at even lower power (1208 W). In contrast to urease activity, IR treatment had a more pronounced effect on trypsin inhibitor and lipoxygenase activities of soaked soybeans as compared to unsoaked counterparts. Maximum trypsin inhibitor reduction in IR-treated samples was 95% for cv. Adasoy and 97% for cv. Nazlican. IR power of 1003 W was sufficient for complete inactivation of lipoxygenase-1 and lipoxygenase-3, regardless of the moisture contents of the samples

Emulsion And Pasting Properties Of Resistant Starch With Locust Bean Gum And Their Utilization In Low Fat Cookie Formulations

In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95 C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases.WoSScopu

Development of SYBR green-based real time PCR assays for detection and quantification of adulteration in wheat-based composite breads and their in-house validation

WOS:000457950900015Supplementation of wheat bread with maize, rye and oat flours provides higher amounts of protein, dietary fibres, antioxidants, minerals and vitamins. Minimum levels of non-wheat flours in composite breads are regulated by legislation. Thus, objective methods are needed to detect their supplementation levels in bread. In this study, convenient SYBR green-based real time PCR assays using genome specific primers were developed for species identification and quantification in wheat-based composite breads. Three PCR assays targeting gliadin, pML1, secalin and avenin genes for wheat, maize, rye and oat were validated by considerations of a single laboratory procedure. The cereal flour contents in bread with 20% maize, 30% rye and 15% oat flours were quantified as 21.46% +/- 3.90%, 34.43% +/- 7.12% and 12.54% +/- 3.59%, respectively. The limit of detection and limit of quantification values of the assays were 0.086%, 0.410% for maize, 0.166%, 0.808% for rye and 0.119%, 0.290% for oat in wheat-based composite bread. These assays were able to identify and quantify cereal flours in bread successfully and have potential as rapid and sensitive methods for routine detection and quantification of adulteration in wheat-based composite breads. This approach is also applicable to the analysis of all bakery products including any variety of wheat, maize, rye, oat.Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [1120779]This work was supported by the Scientific and Technological Research Council of Turkey (Project no: 1120779). Thanks to Dr. Iskin Engin and Erdem Boy for technical assistance of the DNA extraction from flour and bread samples at the METU, Molecular Biology and Biotechnology R&D Centre, Genome Analysis Laboratory

Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch

In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were determined. RVA peak and final viscosity values of the RS preparations decreased gradually for each storage period with increasing hydrolyzation level. RS contents increased to 13.6-16.7% as a result of storage. RS contents of the samples dried without storage were lower than those of the stored samples up to 3.5 h hydrolysis. Solubility and water binding values of RS preparations were higher than those of the native and hydrolysed samples. In contrast to RS preparations, the native and hydrolysed samples affected the emulsion properties of soy protein inversely.WoSScopu