Made available in DSpace on 2014-06-11T19:24:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-01-28Bitstream added on 2014-06-13T18:52:24Z : No. of bitstreams: 1 moro_al_me_botfca.pdf: 630824 bytes, checksum: 5deb079651b6036e1d8c981700a5fc8d (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Este trabalho teve como objetivo o desenvolvimento de uma massa alimentícia produzida a partir de mandioca cozida para utilização em diversos fins culinários. Foram investigadas as características sensoriais, químicas e microbiológicas dessa massa alimentícia de mandioca e também parâmetros que interferem na vida de prateleira do produto final. A variedade de mandioca foi a IAC 576-70, classificada como de mesa, colhida com idade fisiológica de 14 meses e estocada por 24 horas. Em seguida as raízes foram descascadas, cortadas em toletes e retirado o cordão central nas raízes. Foram colocadas em alto clave a 100ºC por 40 minutos e em seguidas moídas onde receberam adição de maltodextrina de amido de milho waxy 0, 5, 10 e 15%, para a diminuição da retrogradação e adição de ácido cítrico a 1% no controle da contaminação microbiológica. As amostras foram acondicionadas em embalagens de polietileno e armazenadas a temperatura refrigerada (10ºC ± 0,5 ºC) e em temperatura ambiente, para análises físico, químicas e microbiológicas. Os lotes de amostras foram produzidos em triplicatas com 7 períodos de avaliações (0, 2, 4, 6, 8, 10 e 12). Houve diferenças estatisticamente significativas (p≤0,01) tanto em relação ao tempo como ao armazenamento para os teores de açúcar redutor, acidez titulável e textura, e os teores de umidade e pH não variável significativamente. O tratamento com adição de maltodextrina a 15% apresentou o melhor resultado contra o aumento da textura. O comportamento destes fatores durante a vida de prateleira não afetou os parâmetros sensoriais avaliados em produtos culinários da massa (purê e mandioca frita). Não ocorreu sinérese nas amostras. Aos sete DAP (dias após o preparo), a contaminação microbiológica na condição ambiente foi visualmente 2 alta, sendo descartado esse lote. O lote em condição refrigerado seguiu suas avaliações até o 14º DAP. / This work had as objective the development of a nutritious mass produced starting from cooked cassava for use in the several ends culinary. Were investigated the sensorial characteristics, physics chemistries and microbiological this foodstuffs mass of cassava and also parameters that interfere in the shelf life of the finish product. The cassava variety was IAC 576-70, classified as of table, picked with physiologic age of 14 months and stocked by 24 hours and soon afterwards they were peeled, cut in thole and withdraw central cord in the roots. They were put in high key to 100ºC for 40 minutes and soon afterwards ground where received treatments with addition of maltodextrina of starch of corn waxy 0 were, 5, 10 and 15%, and citric acid addition to 1% that searched for to reduce the retrogradação and to control the contamination microbiological. The samples were conditioned in packings of polyethylene and stored the refrigerated temperature (10ºC ± 0,5 ºC) and in room atmosphere. The lots of samples were produced in triplicates with 7 periods of evaluations (0, 2, 4, 6, 8, 10 and 12). There were significant differences statistically (p≤0,01) so much in relation to the time as to the storage for the tenors of sugar reducer, acidity titulável and texture, and the humidity tenors and pH they stayed unaffected. The treatment with maltodextrina addition to 15% presented the best result against the increase of the texture. The behavior of these factors during the shelf life didn't affect the appraised sensorial parameters in culinary products of the mass (purée and fried cassava). It didn't happen syneresis in the samples. To seven DAP (days after the preparation), the contamination microbiological in the environment condition was visually high, being discarded this lot. The lot in condition refrigerated followed their evaluations until 14th DAP.

Nowadays, there is a growing interest in better and healthier food, a lot of attention is focussed on colored wheat with high anthocyanin content. The positive effect of anthocyanins is their antioxidant effects which has been demonstrated in many studies. On this basis, there is effort to breed new wheat varietes with non-standard coloration of the grain. From a collection of genotypes provided from Agrotest Fyto Kroměříž Ltd. Sixteen genotypes of wheat (Triticum aestivum L.) with purple pericarp and two genotypes with red grains used as standard controls were analyzed. PCR-based analyses were performed using specific primers. The Pin protein alleles (Pina-D1 and Pinb-D1) were detected affecting the kernel hardness. Nearly half of the samples did not form the PCR product for Pinb-D1 locus and the rest of genotypes shower genetic predisposition for hardness grain. Further analyzes were performed on the detection of null alleles of the Waxy genes. Any null alleles were found in selected genotypes. An important part of baking quality is low molecular weight glutenins, labeled with Glu-A3 locus with high allelic variability. Glu-A3d and Glu-A3f alleles were detected in analyzed samples, which may have these genotypes as required for baking purposes.

In recent decades the interest of wheat with non-standard discoloration of caryopsis has increased, because of its positive impacts on health. The pigments anthocyanins, which are included in the protective layer of grain, have antioxidant effects. A group of genotypes from Agrotest fyto Ltd. Kroměříž was chosen which consisted of eighteen samples of wheat with non-standard discoloration of caryopsis. Fourteen samples were blue (aleuron), tree yellow (endosperm) and one sample had a red (pericarp). By these samples PCR-based analyses were performed to detect the Waxy gene zero allele, the Glu-A3 glutenin locus and the hardness of grain by puroindoline genes. These parameters are significant indicators of wheat quality. By all genotypes the presence of allele Pina-D1a/b was detected and by a few the allele Pinb-D1a/c/d. These detected alleles, which are included in the analyzed wheat, should be sorted to the hardness wheats because they are suitable for baking purposes. The identified material (V1 104 15), a so-called waxy genotype, was positive in the presence of all three zero alleles in the Waxy gene. Similar lines were used in Asia for the preparation of pastas. At the locus Glu-A3, the Glu-A3d allele was detected in all tested genotypes. Along with this, Glu-A3f was founded in some genotypes. These alleles have a positive effect on dough quality, especially on ductility. The results will be used for further breeding work.

The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset) and the peak viscosity temperature (Tpeak) of pasting. This was mainly due to the presence of lactose and ions, which was further supported by the investigation of the effects of UFSMP (a solution of salts and lactose present in SMP at their proper concentration) and lactose. The addition of NaCAS also delayed the pasting of rice starch; Tpeak in the case of both starches was increased. For normal rice starch paste, MPC and WPI decreased the Tpeak. MPC had no affect on Tpeak of waxy rice starch paste. The qualitative viscoelastic behaviour of rice starch/milk protein ingredient gels obtained from the above pastes was dominated by the continuous phase made of the starch molecules. There was evidence, as indicated by confocal microscopy, of phase separation between the milk proteins of SMP and MPC and the two starches. The phase separation was not observed in the addition of either NaCAS or WPI. Studies on the thermal behaviour of rice starch/milk protein ingredient mixtures by differential scanning calorimetry (DSC) showed that SMP, similarly to UFSMP, delayed the gelatinization of both starches. NaCAS also delayed the gelatinisation of both starches but had a greater effect on waxy than normal rice starch. The addition of NaCAS did not affect Tonset but increased Tpeak for normal rice starch, whereas the gelatinisation temperature of waxy rice starch was highly affected by the addition of NaCAS with both Tonset and Tpeak shifted to higher temperatures. MPC had no affect on the gelatinization temperature of normal rice starch, whereas the gelatinization temperature of waxy rice starch was increased by the addition of MPC. The addition of WPI to both rice starches showed two thermal transitions. The first of these was due to the gelatinisation of the starches and the second to the denaturation of ß-lactoglobulin (ß-lg). The addition of WPI to normal rice starch showed that the thermal behaviour of normal starch and protein were independent from each other. In contrast, the thermal behaviour of waxy rice starch was modified by the addition of WPI; both Tonset and Tpeak were increased. SMP decreased the Tonset of swelling, swelling ratio and the amount of starch leaching from both starches. These observed changes were due to the presence of lactose and ions in SMP. NaCAS slightly increased Tonset of swelling but the amount of starch leaching was reduced for both rice starches. The rigidity of both starches tended to increase in the presence of NaCAS. MPC and WPI affected the swelling behaviour of normal and waxy rice starch differently. A dramatic increase in the swelling of normal rice starch/MPC or WPI mixtures was observed, whereas this trend was not evident for waxy rice starch/ MPC or WPI mixtures. The difference in the water holding ability and gelatinization peak temperatures of the two starches over the temperature range at which whey proteins denature and form gels are believed to be responsible for the observed differences. The results from confocal microscopy showed that milk proteins, such as a-casein, ß- casein, ß-lg and a-lactalbumin (a-la), were adsorbed onto the granule surface of both normal and waxy rice starch. The mechanism for this adsorption is the hydrophilic interactions; hydrogen bonds between hydroxyl group from terminated glucan molecule that protrude around starch granule surface-hydroxyl; amino, or other electron-donation or electron-accepting groups of the added proteins. Using sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) it was found that for SMP and MPC the adsorbed as- to ß-casein ratio on both starches was similar to the as-casein to ß- casein ratio in the casein micelle at low SMP and MPC concentrations. But at high concentrations of SMP or MPC, this ratio decreased indicating that more ß-casein was adsorbed preferentially to as-casein. In the case of NaCAS, as-casein was adsorbed preferentially to ß-casein. Moreover, there was evidence of multilayer adsorption of ascasein into the surface of rice starch granules. Compared to the other milk protein ingredients, very small amounts of the ß-lg and a-la from WPI were adsorbed onto starch granules. However, the adsorbed amounts of ß-lg and a-la from WPI continuously increased with increasing WPI concentration, suggesting that these two proteins, particularly ß-lg, adsorbed in multilayers too.

The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset) and the peak viscosity temperature (Tpeak) of pasting. This was mainly due to the presence of lactose and ions, which was further supported by the investigation of the effects of UFSMP (a solution of salts and lactose present in SMP at their proper concentration) and lactose. The addition of NaCAS also delayed the pasting of rice starch; Tpeak in the case of both starches was increased. For normal rice starch paste, MPC and WPI decreased the Tpeak. MPC had no affect on Tpeak of waxy rice starch paste. The qualitative viscoelastic behaviour of rice starch/milk protein ingredient gels obtained from the above pastes was dominated by the continuous phase made of the starch molecules. There was evidence, as indicated by confocal microscopy, of phase separation between the milk proteins of SMP and MPC and the two starches. The phase separation was not observed in the addition of either NaCAS or WPI. Studies on the thermal behaviour of rice starch/milk protein ingredient mixtures by differential scanning calorimetry (DSC) showed that SMP, similarly to UFSMP, delayed the gelatinization of both starches. NaCAS also delayed the gelatinisation of both starches but had a greater effect on waxy than normal rice starch. The addition of NaCAS did not affect Tonset but increased Tpeak for normal rice starch, whereas the gelatinisation temperature of waxy rice starch was highly affected by the addition of NaCAS with both Tonset and Tpeak shifted to higher temperatures. MPC had no affect on the gelatinization temperature of normal rice starch, whereas the gelatinization temperature of waxy rice starch was increased by the addition of MPC. The addition of WPI to both rice starches showed two thermal transitions. The first of these was due to the gelatinisation of the starches and the second to the denaturation of ß-lactoglobulin (ß-lg). The addition of WPI to normal rice starch showed that the thermal behaviour of normal starch and protein were independent from each other. In contrast, the thermal behaviour of waxy rice starch was modified by the addition of WPI; both Tonset and Tpeak were increased. SMP decreased the Tonset of swelling, swelling ratio and the amount of starch leaching from both starches. These observed changes were due to the presence of lactose and ions in SMP. NaCAS slightly increased Tonset of swelling but the amount of starch leaching was reduced for both rice starches. The rigidity of both starches tended to increase in the presence of NaCAS. MPC and WPI affected the swelling behaviour of normal and waxy rice starch differently. A dramatic increase in the swelling of normal rice starch/MPC or WPI mixtures was observed, whereas this trend was not evident for waxy rice starch/ MPC or WPI mixtures. The difference in the water holding ability and gelatinization peak temperatures of the two starches over the temperature range at which whey proteins denature and form gels are believed to be responsible for the observed differences. The results from confocal microscopy showed that milk proteins, such as a-casein, ß- casein, ß-lg and a-lactalbumin (a-la), were adsorbed onto the granule surface of both normal and waxy rice starch. The mechanism for this adsorption is the hydrophilic interactions; hydrogen bonds between hydroxyl group from terminated glucan molecule that protrude around starch granule surface-hydroxyl; amino, or other electron-donation or electron-accepting groups of the added proteins. Using sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) it was found that for SMP and MPC the adsorbed as- to ß-casein ratio on both starches was similar to the as-casein to ß- casein ratio in the casein micelle at low SMP and MPC concentrations. But at high concentrations of SMP or MPC, this ratio decreased indicating that more ß-casein was adsorbed preferentially to as-casein. In the case of NaCAS, as-casein was adsorbed preferentially to ß-casein. Moreover, there was evidence of multilayer adsorption of ascasein into the surface of rice starch granules. Compared to the other milk protein ingredients, very small amounts of the ß-lg and a-la from WPI were adsorbed onto starch granules. However, the adsorbed amounts of ß-lg and a-la from WPI continuously increased with increasing WPI concentration, suggesting that these two proteins, particularly ß-lg, adsorbed in multilayers too.

The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset) and the peak viscosity temperature (Tpeak) of pasting. This was mainly due to the presence of lactose and ions, which was further supported by the investigation of the effects of UFSMP (a solution of salts and lactose present in SMP at their proper concentration) and lactose. The addition of NaCAS also delayed the pasting of rice starch; Tpeak in the case of both starches was increased. For normal rice starch paste, MPC and WPI decreased the Tpeak. MPC had no affect on Tpeak of waxy rice starch paste. The qualitative viscoelastic behaviour of rice starch/milk protein ingredient gels obtained from the above pastes was dominated by the continuous phase made of the starch molecules. There was evidence, as indicated by confocal microscopy, of phase separation between the milk proteins of SMP and MPC and the two starches. The phase separation was not observed in the addition of either NaCAS or WPI. Studies on the thermal behaviour of rice starch/milk protein ingredient mixtures by differential scanning calorimetry (DSC) showed that SMP, similarly to UFSMP, delayed the gelatinization of both starches. NaCAS also delayed the gelatinisation of both starches but had a greater effect on waxy than normal rice starch. The addition of NaCAS did not affect Tonset but increased Tpeak for normal rice starch, whereas the gelatinisation temperature of waxy rice starch was highly affected by the addition of NaCAS with both Tonset and Tpeak shifted to higher temperatures. MPC had no affect on the gelatinization temperature of normal rice starch, whereas the gelatinization temperature of waxy rice starch was increased by the addition of MPC. The addition of WPI to both rice starches showed two thermal transitions. The first of these was due to the gelatinisation of the starches and the second to the denaturation of ß-lactoglobulin (ß-lg). The addition of WPI to normal rice starch showed that the thermal behaviour of normal starch and protein were independent from each other. In contrast, the thermal behaviour of waxy rice starch was modified by the addition of WPI; both Tonset and Tpeak were increased. SMP decreased the Tonset of swelling, swelling ratio and the amount of starch leaching from both starches. These observed changes were due to the presence of lactose and ions in SMP. NaCAS slightly increased Tonset of swelling but the amount of starch leaching was reduced for both rice starches. The rigidity of both starches tended to increase in the presence of NaCAS. MPC and WPI affected the swelling behaviour of normal and waxy rice starch differently. A dramatic increase in the swelling of normal rice starch/MPC or WPI mixtures was observed, whereas this trend was not evident for waxy rice starch/ MPC or WPI mixtures. The difference in the water holding ability and gelatinization peak temperatures of the two starches over the temperature range at which whey proteins denature and form gels are believed to be responsible for the observed differences. The results from confocal microscopy showed that milk proteins, such as a-casein, ß- casein, ß-lg and a-lactalbumin (a-la), were adsorbed onto the granule surface of both normal and waxy rice starch. The mechanism for this adsorption is the hydrophilic interactions; hydrogen bonds between hydroxyl group from terminated glucan molecule that protrude around starch granule surface-hydroxyl; amino, or other electron-donation or electron-accepting groups of the added proteins. Using sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) it was found that for SMP and MPC the adsorbed as- to ß-casein ratio on both starches was similar to the as-casein to ß- casein ratio in the casein micelle at low SMP and MPC concentrations. But at high concentrations of SMP or MPC, this ratio decreased indicating that more ß-casein was adsorbed preferentially to as-casein. In the case of NaCAS, as-casein was adsorbed preferentially to ß-casein. Moreover, there was evidence of multilayer adsorption of ascasein into the surface of rice starch granules. Compared to the other milk protein ingredients, very small amounts of the ß-lg and a-la from WPI were adsorbed onto starch granules. However, the adsorbed amounts of ß-lg and a-la from WPI continuously increased with increasing WPI concentration, suggesting that these two proteins, particularly ß-lg, adsorbed in multilayers too.

The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset) and the peak viscosity temperature (Tpeak) of pasting. This was mainly due to the presence of lactose and ions, which was further supported by the investigation of the effects of UFSMP (a solution of salts and lactose present in SMP at their proper concentration) and lactose. The addition of NaCAS also delayed the pasting of rice starch; Tpeak in the case of both starches was increased. For normal rice starch paste, MPC and WPI decreased the Tpeak. MPC had no affect on Tpeak of waxy rice starch paste. The qualitative viscoelastic behaviour of rice starch/milk protein ingredient gels obtained from the above pastes was dominated by the continuous phase made of the starch molecules. There was evidence, as indicated by confocal microscopy, of phase separation between the milk proteins of SMP and MPC and the two starches. The phase separation was not observed in the addition of either NaCAS or WPI. Studies on the thermal behaviour of rice starch/milk protein ingredient mixtures by differential scanning calorimetry (DSC) showed that SMP, similarly to UFSMP, delayed the gelatinization of both starches. NaCAS also delayed the gelatinisation of both starches but had a greater effect on waxy than normal rice starch. The addition of NaCAS did not affect Tonset but increased Tpeak for normal rice starch, whereas the gelatinisation temperature of waxy rice starch was highly affected by the addition of NaCAS with both Tonset and Tpeak shifted to higher temperatures. MPC had no affect on the gelatinization temperature of normal rice starch, whereas the gelatinization temperature of waxy rice starch was increased by the addition of MPC. The addition of WPI to both rice starches showed two thermal transitions. The first of these was due to the gelatinisation of the starches and the second to the denaturation of ß-lactoglobulin (ß-lg). The addition of WPI to normal rice starch showed that the thermal behaviour of normal starch and protein were independent from each other. In contrast, the thermal behaviour of waxy rice starch was modified by the addition of WPI; both Tonset and Tpeak were increased. SMP decreased the Tonset of swelling, swelling ratio and the amount of starch leaching from both starches. These observed changes were due to the presence of lactose and ions in SMP. NaCAS slightly increased Tonset of swelling but the amount of starch leaching was reduced for both rice starches. The rigidity of both starches tended to increase in the presence of NaCAS. MPC and WPI affected the swelling behaviour of normal and waxy rice starch differently. A dramatic increase in the swelling of normal rice starch/MPC or WPI mixtures was observed, whereas this trend was not evident for waxy rice starch/ MPC or WPI mixtures. The difference in the water holding ability and gelatinization peak temperatures of the two starches over the temperature range at which whey proteins denature and form gels are believed to be responsible for the observed differences. The results from confocal microscopy showed that milk proteins, such as a-casein, ß- casein, ß-lg and a-lactalbumin (a-la), were adsorbed onto the granule surface of both normal and waxy rice starch. The mechanism for this adsorption is the hydrophilic interactions; hydrogen bonds between hydroxyl group from terminated glucan molecule that protrude around starch granule surface-hydroxyl; amino, or other electron-donation or electron-accepting groups of the added proteins. Using sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) it was found that for SMP and MPC the adsorbed as- to ß-casein ratio on both starches was similar to the as-casein to ß- casein ratio in the casein micelle at low SMP and MPC concentrations. But at high concentrations of SMP or MPC, this ratio decreased indicating that more ß-casein was adsorbed preferentially to as-casein. In the case of NaCAS, as-casein was adsorbed preferentially to ß-casein. Moreover, there was evidence of multilayer adsorption of ascasein into the surface of rice starch granules. Compared to the other milk protein ingredients, very small amounts of the ß-lg and a-la from WPI were adsorbed onto starch granules. However, the adsorbed amounts of ß-lg and a-la from WPI continuously increased with increasing WPI concentration, suggesting that these two proteins, particularly ß-lg, adsorbed in multilayers too.

The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset) and the peak viscosity temperature (Tpeak) of pasting. This was mainly due to the presence of lactose and ions, which was further supported by the investigation of the effects of UFSMP (a solution of salts and lactose present in SMP at their proper concentration) and lactose. The addition of NaCAS also delayed the pasting of rice starch; Tpeak in the case of both starches was increased. For normal rice starch paste, MPC and WPI decreased the Tpeak. MPC had no affect on Tpeak of waxy rice starch paste. The qualitative viscoelastic behaviour of rice starch/milk protein ingredient gels obtained from the above pastes was dominated by the continuous phase made of the starch molecules. There was evidence, as indicated by confocal microscopy, of phase separation between the milk proteins of SMP and MPC and the two starches. The phase separation was not observed in the addition of either NaCAS or WPI. Studies on the thermal behaviour of rice starch/milk protein ingredient mixtures by differential scanning calorimetry (DSC) showed that SMP, similarly to UFSMP, delayed the gelatinization of both starches. NaCAS also delayed the gelatinisation of both starches but had a greater effect on waxy than normal rice starch. The addition of NaCAS did not affect Tonset but increased Tpeak for normal rice starch, whereas the gelatinisation temperature of waxy rice starch was highly affected by the addition of NaCAS with both Tonset and Tpeak shifted to higher temperatures. MPC had no affect on the gelatinization temperature of normal rice starch, whereas the gelatinization temperature of waxy rice starch was increased by the addition of MPC. The addition of WPI to both rice starches showed two thermal transitions. The first of these was due to the gelatinisation of the starches and the second to the denaturation of ß-lactoglobulin (ß-lg). The addition of WPI to normal rice starch showed that the thermal behaviour of normal starch and protein were independent from each other. In contrast, the thermal behaviour of waxy rice starch was modified by the addition of WPI; both Tonset and Tpeak were increased. SMP decreased the Tonset of swelling, swelling ratio and the amount of starch leaching from both starches. These observed changes were due to the presence of lactose and ions in SMP. NaCAS slightly increased Tonset of swelling but the amount of starch leaching was reduced for both rice starches. The rigidity of both starches tended to increase in the presence of NaCAS. MPC and WPI affected the swelling behaviour of normal and waxy rice starch differently. A dramatic increase in the swelling of normal rice starch/MPC or WPI mixtures was observed, whereas this trend was not evident for waxy rice starch/ MPC or WPI mixtures. The difference in the water holding ability and gelatinization peak temperatures of the two starches over the temperature range at which whey proteins denature and form gels are believed to be responsible for the observed differences. The results from confocal microscopy showed that milk proteins, such as a-casein, ß- casein, ß-lg and a-lactalbumin (a-la), were adsorbed onto the granule surface of both normal and waxy rice starch. The mechanism for this adsorption is the hydrophilic interactions; hydrogen bonds between hydroxyl group from terminated glucan molecule that protrude around starch granule surface-hydroxyl; amino, or other electron-donation or electron-accepting groups of the added proteins. Using sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) it was found that for SMP and MPC the adsorbed as- to ß-casein ratio on both starches was similar to the as-casein to ß- casein ratio in the casein micelle at low SMP and MPC concentrations. But at high concentrations of SMP or MPC, this ratio decreased indicating that more ß-casein was adsorbed preferentially to as-casein. In the case of NaCAS, as-casein was adsorbed preferentially to ß-casein. Moreover, there was evidence of multilayer adsorption of ascasein into the surface of rice starch granules. Compared to the other milk protein ingredients, very small amounts of the ß-lg and a-la from WPI were adsorbed onto starch granules. However, the adsorbed amounts of ß-lg and a-la from WPI continuously increased with increasing WPI concentration, suggesting that these two proteins, particularly ß-lg, adsorbed in multilayers too.

PURPOSE: The purpose of this study is to examine the effects of different types of carbohydrates on blood glucose response in collegiate soccer athletes at rest. This will help to determine the effectiveness of a carbohydrate supplement in providing sustained energy and maintained performance if ingested prior to a soccer match. METHODS: In a cross-over design, 10 female collegiate soccer players (n= 10, age 20.10 ± .99 years, height 65.55 ± 2.77 inches, weight 64.12 ± 8.36 kilograms) from the University of South Florida reported to the laboratory on five separate occasions after an overnight fast. Once a baseline blood glucose measurement was obtained, subjects ingested one of four different carbohydrate beverages (dextrose, maltodextrin, Vitargo®, and waxy maize) and a control (water). Each subject consumed 1 gram of carbohydrate per kilogram body weight in a 7% solution. Order of carbohydrate and control supplements was randomly assigned for each participant. After the subject ingested one of the test beverages blood glucose measurements were taken at the 30, 45, 60, 90, 120, and 180 minute time points (a total of three hours). The same procedures took place during each subject's visit. A series of one-way analysis of variance (ANOVA) were performed using SPSS 19 to determine differences in the blood glucose response at each time point between the carbohydrate supplements. RESULTS: No significant difference existed between treatments for blood glucose levels at baseline. At 30, 45, and 60 minutes, blood glucose concentrations following dextrose, maltodextrin, and Vitargo® ingestion were significantly higher as compared to the placebo ingestion. No significant difference was observed between waxy maize and placebo at these time points. At ninety minutes the blood glucose concentrations for dextrose and Vitargo® were significantly higher than placebo, and at 120 minutes only Vitargo® was significantly higher than the placebo. Finally, at 180 minutes, the blood glucose concentration for waxy maize was significantly higher than all other treatments. CONCLUSION: The main finding of this study was that waxy maize does not observe a sharp increase in blood glucose response following ingestion but maintains an elevated blood glucose concentration over an extended period of time. All other treatments (maltodextrin, dextrose, and Vitargo®) resulted in a significant rise in blood glucose within the first thirty minutes following ingestion.

Rice starch contains two types of glucose polymers, mainly linear amylose and hyper-branched amylopectin. Waxy rice has been characterised by the lack of amylose, the proportion of which being one of the most important parameters measured for rice quality. Germplasm collection work conducted in the Lao People’s Democratic Republic has previously demonstrated the diversity of this type of rice in terms of quality. The definition of a waxy rice variety is dependent on the meaning of amylose. The conventional method for determining amylose content has shown that waxy rice could have up to 5% amylose. However, including a 0% amylose standard in the standard curve causes the amylose content of these varieties to become 0-2%. In this work, the absence of amylose in waxy rice has been determined through three different approaches. Granule-bound starch synthase I (GBSS1), the enzyme which synthesises amylose, was not detected in waxy rice. Long linear chains associated with amylose were also not detected by size exclusion chromatography (SEC). The absence of these long chains affected functional properties of waxy rice, as indicated by the differences in viscosity curves between waxy and non-waxy rice. Moreover, these waxy varieties themselves exhibit differences in their viscosity curves, another indication of the diversity in coking properties in these varieties. A new approach, the ‘lnP(N) technique’, in analysing chain length distributions was applied to varieties with known mutations in two of the enzymes involved in the synthesis of amylopectin, and in determining gelatinisation temperature. It was determined that the presence of a novel feature, an interruption to linearity at DP 18-24, of the lnP(N) plot was found in rice samples with mutations in the alk gene, which codes for starch synthase (SS) IIa, and in samples with inactive branching enzyme (BE) IIb. Single nucleotide polymorphisms (SNPs) in the gene coding for SSIIa have been associated with lowered gelatinisation temperature. On the other hand, non-functionality of BEIIb changes the amylopectin structure such that gelatinisation temperature is increased. The novel feature of the lnP(N) plot is found when either or both SSIIa and BEIIb are non-functional. Waxy rice starch has hot-water-soluble (HWS) and insoluble (HWI) components. It has been confirmed that the soluble polysaccharides are structurally different from phytoglycogen, and are similar to amylopectin. Structural differences between the two fractions, which can account for their differences in solubility, were determined. At the level of the chain length distribution, the HWI fraction contained long chains not found in the HWS fraction. Considerable amounts of sucrose and glucose were found in the HWS fraction. At another level of structure, the degree of branching of the HWS components was higher than in the HWI fraction. On the other hand, the whole molecules of the HWS fraction were smaller than those of the HWI fraction. These structural differences between the two fractions potentially affected their physical behaviour, particularly solubility. The amount of leached material appears to be a property of the method, as varying cooking conditions changed the amount of HWS components. This amount reaches equilibrium at certain conditions, indicating the limited amount of the HWS material. On the other hand, the HWI component contains molecules that are insoluble in water, rather than molecules that solubilise slowly. Given the stability of the HWS fraction in solution, the ratio of the HWS fraction to the HWI fraction could potentially be used in measuring quality if the amount of the HWS fraction is variety-specific. However, the quantity of the HWS fraction appears to be a feature of the starch, rather than of the variety. Nevertheless, the fact that the soluble fraction is structurally and thermodynamically different from the insoluble fraction could presumably be grounds to classify the soluble component as a group of molecules distinct from amylopectin.