Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Food Science and Human Nutrition Publications

1993

Articles 1 - 4 of 4

Full-Text Articles in Life Sciences

Toxicity Of Fusarium Proliferatum-Fermented Nixtamalized Corn-Based Diets Fed To Rats: Effect Of Nutritional Status, Suzanne Hendrich, Kathrine A. Miller, Terrance M. Wilson, Patricia A. Murphy Oct 1993

Toxicity Of Fusarium Proliferatum-Fermented Nixtamalized Corn-Based Diets Fed To Rats: Effect Of Nutritional Status, Suzanne Hendrich, Kathrine A. Miller, Terrance M. Wilson, Patricia A. Murphy

Food Science and Human Nutrition Publications

Male F344/ N rats were fed corn, nixtamalized corn, Fusarium proli feratum- fermented (FP) corn to provide 50 mg/kg fumonisin B1 (FB1), or nixtamalized FP corn (NFP), with and without supplemented nutrients. Nixtamalization of FP corn almost completely hydrolyzed FB1 and produced 7-10 mg/kg hydrolyzed fumonisin (HFB1). Relative liver weight was significantly increased in nutrient-supplemented rats fed FP or NFP corn. Plasma cholesterol increased in rats fed FP or NFP corn. Plasma glutamate­ pyruvate transaminase was elevated in allrats fed FP corn and in nutrient-supplemented rats fed NFP corn. All rats fed FP corn and nutrient-supplemented rats fed ...


Amylopectin And Intermediate Materials In Starches From Mutant Genotypes Of The Oh43 Inbred Line., Y. J. Wang, Pamela J. White, Linda M. Pollak, J. Jane Mar 1993

Amylopectin And Intermediate Materials In Starches From Mutant Genotypes Of The Oh43 Inbred Line., Y. J. Wang, Pamela J. White, Linda M. Pollak, J. Jane

Food Science and Human Nutrition Publications

Amylopectin (AP) and intermediate materials (IM) from five endosperm mutant genotypes in a common Oh43 inbred line were isolated and examined by gel-permeation chromatography, iodine affinity, blue value (BV), and viscosity. The chain-length distributions of AP and IM were determined using an enzymatic- chromatographic method. The degrees of branching in AP and IM decreased when the amylose-extender (ae) gene was present. The dull-1 (du1) gene produced AP and IM with the highest degrees of branching among the samples. The ae starch had a significantly (P less than 0.01) longer peak average chain length (CL) of the long-B chains in ...


Characterization Of Starch Structures Of 17 Maize Endosperm Mutant Genotypes With Oh43 Inbred Line Background., Y. J. Wang, Pamela J. White, Linda M. Pollak, J. Jane Jan 1993

Characterization Of Starch Structures Of 17 Maize Endosperm Mutant Genotypes With Oh43 Inbred Line Background., Y. J. Wang, Pamela J. White, Linda M. Pollak, J. Jane

Food Science and Human Nutrition Publications

The characteristics of starches from 17 endosperm mutant genotypes in a common Oh43 inbred background were examined by gel-permeation chromatography (GPC), iodine affinity (IA), and scanning electron microscopy (SEM). The chain-length distributions of amylopectins were determined by an enzymatic- chromatographic method. Each genotype exhibited distinctive GPC elution patterns of its native and isoamylase-debranched starches and distinctivemorphology as noted by SEM. The amylose-extender (ae), dull-1 (du1), and sugary-1 (su1) genes were associated with increased amounts of amylose and intermediate fractions compared with normal starch. The waxy (wx) gene was epistatic to other genes relative to the accumulation of amylopectin, which was ...


Physicochemical Properties Of Starches From Mutant Genotypes Of The Oh43 Inbred Line., Y. J. Wang, Pamela J. White, Linda M. Pollak Jan 1993

Physicochemical Properties Of Starches From Mutant Genotypes Of The Oh43 Inbred Line., Y. J. Wang, Pamela J. White, Linda M. Pollak

Food Science and Human Nutrition Publications

The physicochemical properties of 17 mutant genotypes of the Oh43 inbred line were investigated to clarify the relationship between structural characteristics and physicochemical properties and among the properties themselves. These physicochemical properties included blue value (BV), maximum absorbance wavelength (lambda[max]), limiting viscosity number ([nu]), swelling power and solubility at 85 C, and percent light transmittance (%T) of starch paste at 650 nm. Pasting properties were determined by means of Brabender viscoamylography, gel strength by texture analysis, and thermal properties by differential scanning calorimetry. Amylose content was the most important structural characteristic affecting the physicochemical properties of starch. Amylose content ...