Search results for "wheat"

Evidence of low land surface thermal infrared emissivity in the presence of dry vegetation

2007

International audience; Land surface emissivity in the thermal infrared usually increases when the vegetation amount increases, reaching values that are larger than 0.98. During an experiment in Morocco over dry barley crops, it was found that emissivity may be significantly lower than 0.98 at full cover and that in some situations, it might decrease with increasing amount of vegetation, which was unexpected. Older data acquired in Barrax, Spain, over senescent barley also exhibited emissivity values lower than 0.98. The decrease of emissivity was also observed by means of Simulations done with our land surface emissivity model developed earlier. The main reason for such behavior might be f…

Study of surface carbohydrates on isolated Golgi subfractions by fluorescent-lectin binding and flow cytometry

1995

The Golgi complex is a functionally heterogeneous subcellular structure that plays a key role in the synthesis, maturation, and sorting of newly synthesized glycoproteins. Fluorescent lectins have been used extensively to analyze surface glycoproteins by flow cytometry in whole cells and more recently in isolated subcellular organelles, such as mitochondria and chloroplasts. We report here the use of several fluorescein-isothiocyanate-conjugated lectins to detect and quantify specific surface sugars by flow cytometry on isolated elements from purified cis and trans-Golgi fractions from rat liver. Our results show that this approach may be useful to study Golgi composition and function, sinc…

Characterization of a nuclear localization signal of canine parvovirus capsid proteins.

1998

We investigated the abilities of synthetic peptides mimicking the potential nuclear localization signal of canine parvovirus (CPV) capsid proteins to translocate a carrier protein to the nucleus following microinjection into the cytoplasm of A72 cells. Possible nuclear localization sequences were chosen for synthesis from CPV capsid protein sequences (VP1, VP2) on the basis of the presence of clustered basic residues, which is a common theme in most of the previously identified targeting peptides. Nuclear targeting activity was found within the N-terminal residues 4-13 (PAKRARRGYK) of the VP1 capsid protein. While replacement of Arg10 with glycine did not affect the activity, replacement of…

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process:

2018

Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while n…

Prediction of wheat dough W and P/L inflation test parameters by capillary zone electrophoresis of a protein extract followed by multivariate regress…

2004

A procedure for the evaluation of the wheat flour hardness, based on capillary electrophoresis of a protein extract in an isoelectric acidic buffer, was developed. The 13 flour samples were extracted twice, and two injections of each extract were made. Separations were performed in a background electrolyte (BGE) containing 40 mM aspartic acid, 6 M urea, and 0.5% hydroxyethylcellulose at 60 degrees C. Using the normalized and corrected areas of 79 peaks and peak groups, a partial least squares regression (PLS1) model was able to predict the flour strength or dough deformation work (W) and the dough tenacity/extensibility ratio (P/L) (Alveograph parameters) with an average relative standard d…

Chemical reduction of the mycotoxin beauvericin using allyl isothiocyanate.

2011

Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains and known to have various biological activities. This study investigated the reduction of BEA present in the concentration of 25 mg/kg on a solution model (phosphate buffer saline at pH 4 and 7) and in wheat flour using allyl isothiocyanate (AITC) as a reactant. The concentration of the mycotoxin studied was evaluated using liquid chromatography coupled to the diode array detector (LC-DAD), whereas adducts formed between the BEA and AITC were examined by liquid chromatography coupled to mass spectrometry-linear ion trap (LC-MS-LIT). In solution, BEA reduction ranged from 20% t…

Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough le…

2021

International audience; This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The highest level of kernel yeasts was 2.9 Log CFU/g. A total of 413 isolates was collected and subjected to phenotypic and genotypic characterization. Twenty-three yeast species belonging to 11 genera have been identified. Filobasidium oeirense, Sporobolomyces roseus and Aureobasidium pullulans were the species most commonly found in durum wheat kernels. Doughs were co-inoculated …

Shelf life assessment of industrial durum wheat bread as a function of packaging system

2017

This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…

Valutazione dell’Abilità Competitiva nei Confronti delle Malerbe di Genotipi Antichi e Moderni di Frumento Duro.

2013

Alkali consumption of aliphatic carboxylic acids during alkaline pulping of wood and nonwood feedstocks

2013

Abstract The carbohydrate degradation products have been examined, which are formed during the conventional kraft pulping of a softwood, hardwoods, bamboo, and wheat straw as well as soda and soda-anthraquinone pulping of wheat straw. The focus was on “volatile” acids such as formic and acetic acids and “nonvolatile” hydroxy monocarboxylic and dicarboxylic acids. The different consumption profiles were obtained for the charged alkali required for the neutralization of these aliphatic acids depending on the feedstock and the cooking method. The relative composition of the acid fraction in the black liquors of softwood and hardwood and nonwood feedstocks showed characteristic variations. Howe…