American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators were sent 16 homogeneous test samples as 8 blind duplicates. These samples included chicken feed pellets, white bread, green peas, high- amylose maize starch, white wheat flour, wheat starch, oat bran, and spaghetti. All samples were analyzed by the standard procedure as detailed above; 4 samples (high-amylose maize starch and wheat starch) were also analyzed by a method that requires the samples to be cooked first in dimethyl sulfoxide (DMSO). Relative standard deviations for repeatability (RSDr) ranged from 2.1 to 3.9%, and relative standard deviations for reproducibility (RSDr) ranged from 2.9 to 5.7%. The RSDr value for high amylose maize starch analyzed by the standard (non-DMSO) procedure was 5.7%; the value
Interlaboratory performance statistics was determined for a method developed to measure the resistant starch (RS) content of selected plant food products and a range of commercial starch samples. Food materials examined contained RS (cooked kidney beans, green banana, and corn flakes) and commercial starches, most of which naturally contain, or were processed to yield, elevated RS levels. The method evaluated was optimized to yield RS values in agreement with those reported for in vivo studies. Thirty-seven laboratories tested 8 pairs of blind duplicate starch or plant material samples with RS values between 0.6 (regular maize starch) and 64% (fresh weight basis). For matrixes excluding regular maize starch, repeatability relative standard deviation (RSDr) values ranged from 1.97 to 4.2%, and reproducibility relative standard deviation (RSDR) values ranged from 4.58 to 10.9%. The range of applicability of the test is 2–64% RS. The method is not suitable for products with <1% RS (e.g., regular maize starch; 0.6% RS). For such products, RSDr and RSDR values are unacceptably high.
We have analyzed 11 strains and clones, representing five species (Penicillium janthinellum, P. citrioviridae, P. chrysogenum, Aspergillus niger, Trichoderma harzianum) and three genera of filamentous fungi, for the presence of hypervariable loci in their genomes by hybridization with simple repeat oligonucleotides and the DNA of phage M13. The oligonucleotide probes (CT)8, (GTG)5 and (GACA)4, as well as M13 DNA, are informative probes for fingerprinting in all genera and species tested. The probe (GATA)4 produced informative fingerprints only with the genomic DNA of A. niger. There was no similarity between the fingerprints originating from fungi of different genera and also little similarity between the fingerprints of different species belonging to the same genus. Fingerprints of strains of the same species differed only slightly from each other. Fingerprints of clones originating from one strain were identical. The results indicate that DNA fingerprinting is a powerful method to differentiate species and strains of filamentous fungi.
By using a systems analytical model (SAM) and a fuzzy logic control software (fuzzy CIM) extrusion experiments were designed, that enabled a differentiation of the influence of the thermal energy input, expressed by the product temperature (PT), and the influence of the specific mechanical energy input (SME) on the molecular structure of extruded starch. The chromatographic examination of the molecular changes in the starch clearly revealed the influence of the extrusion cooking conditions on molecular degradation.The molecular size of extruded starch, expressed as the weight average of the molecular weight (M __ w ), decreased exponentially when SME increased. In the range of 110-180 °C, PT had no significant influence on M __ w so that the observed reduction of M __ w was primarily dependent on the increase in SME. By contrast, the polydispersity depended both on PT and SME. The influence of PT on the polydispersity was of minor significance up to 160 °C, increasing more steeply at higher temperatures. PT increase above 180 °C resulted in increasing reducing power of the extruded starch, whereas SME had almost no effect on reducing power. Only at a PT of more than 180 °C small amounts of short chain molecules with a degree of polymerisation (DP) smaller than 6 could be determined.
Research Paper__ w than at lower ones. Cold water solubility (CWS) of extrudates was dependent both on M __ w and PT. This dependency was similar to that of the CPV. The sediment volume depended on M __ w , PT and water content of the material on extrusion of the starch.
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