The Experts below are selected from a list of 1026 Experts worldwide ranked by ideXlab platform

Vasudeva Singh - One of the best experts on this subject based on the ideXlab platform.

  • antioxidative free and bound phenolic constituents in pericarp germ and endosperm of indian dent zea mays var indentata and Flint zea mays var indurata maize
    Journal of Functional Foods, 2015
    Co-Authors: Vasudeva Singh
    Abstract:

    Distribution of phenolics in Indian dent and Flint yellow maize was analyzed. HPLC and ESI-MS/MS results indicated that germ of maize samples contained significantly higher free phenolic acids than pericarp whereas, pericarp contained more bound phenolics. Free and bound phenolic acids in pericarp, germ and endosperm of dent maize were 267.5 ± 28.9 and 4329.6 ± 221.5; 468.7 ± 23.0 and 3428.6 ± 101.2; 6.2 ± 0.6 and 172.0 ± 11.1 µg/g, respectively, whereas in Flint Corn these values were 157.9 ± 27.4 and 5523.3 ± 292.2; 262.3 ± 20.8 and 1341.9 ± 80.6; 19.3 ± 1.3 and 224.0 ± 14.6 µg/g, respectively. Vanillic, syringic, p-hydroxybenzoic, protocatechuric, caffeic, p-coumaric and ferulic acids were detected among phenolic acids. Among flavonoids, cyanidin-3-O-glucoside, kaempferol and quercetin were also detected in trace amounts in the yellow maize. The pattern of radical scavenging by bound phenolic extract of pericarps varied between the samples. Peroxide scavenging and reducing capacity of botanical fractions also varied similarly. Free phenolics contributed 0.6–1.7, 5–15 and 46–60% to the anti-radical, peroxide scavenging and reducing capacity, respectively. Among lipophilic tocochromanols, γ-tocopherol was the most abundant homolog and varied significantly in its content for dent (29.4 ± 8.7 µg/g) and Flint maize (63.2 ± 7.5 µg/g). Data show that dent and Flint maize hold promise for the development of whole grain functional foods.

Bera François - One of the best experts on this subject based on the ideXlab platform.

  • Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of Corn grain
    2015
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Migan Sabé, Rabenasolo Hery, Bera François
    Abstract:

    peer reviewedaudience: researcher, professional, student, popularizationThere is some evidence that the chemical composition and nutritional value of Corn is variable and may be influenced by heat treatment. This study compares the modifications induced by freeze-drying (as control), fluidized-bed drying and heat-moisture treatment (at 54, 90 and 130°C) of a Flint Corn grain and flour harvested at two different moisture content (33 and 28%, wet basis) on its digestibility assessed through in vitro methodologies. High temperature applied during fluidized-bed drying and heat-moisture treatment lead to the increase of the in vitro digestibility of dry matter. This is associated to a partial gelatinization of Corn starch granules during heat treatments making them more suitable for digestion by porcine pancreatic amylase. This assumption is demonstrated by the increase of the in vitro digestibility of starch recorded with the increase of drying and heat-treatment temperature. It must be noted however, that at the same time, the digestibility of Corn proteins decreased, probably because of denaturation undergo by proteins during heat treatment. It seems that there is an interaction between digestion of starch and protein, the Corn starch granule being tightly embedded in a protein matrix. The extent of all of these phenomena strongly depends on availability of water which play a key but non clear role in the effect thermal history of Corn grain in its nutritive value

  • Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of Corn grain
    2015
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Migan Sabé, Rabenasolo Hery, Bera François
    Abstract:

    There is some evidence that the chemical composition and nutritional value of Corn is variable and may be influenced by heat treatment. This study compares the modifications induced by freeze-drying (as control), fluidized-bed drying and heat-moisture treatment (at 54, 90 and 130°C) of a Flint Corn grain and flour harvested at two different moisture content (33 and 28%, wet basis) on its digestibility assessed through in vitro methodologies. High temperature applied during fluidized-bed drying and heat-moisture treatment lead to the increase of the in vitro digestibility of dry matter. This is associated to a partial gelatinization of Corn starch granules during heat treatments making them more suitable for digestion by porcine pancreatic amylase. This assumption is demonstrated by the increase of the in vitro digestibility of starch recorded with the increase of drying and heat-treatment temperature. It must be noted however, that at the same time, the digestibility of Corn proteins decreased, probably because of denaturation undergo by proteins during heat treatment. It seems that there is an interaction between digestion of starch and protein, the Corn starch granule being tightly embedded in a protein matrix. The extent of all of these phenomena strongly depends on availability of water which play a key but non clear role in the effect thermal history of Corn grain in its nutritive value.Peer reviewe

  • Influence du séchage et des traitements thermiques sur la dénaturation des protéines du maïs
    2013
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Bera François
    Abstract:

    Corn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying Corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of Corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a Flint Corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of Corn protein fractions and from a quantitative point of view with the modeling of salt-soluble proteins using Promatest assay. Albumin, globulin and zein solubilities dropped significantly when the drying temperature increased. The electrophoretic patterns of zein and glutelin-G1 were not significantly modified, although the solubility of zein was affected by the drying temperature. The analysis of the different protein group solubilities suggested that denaturation mechanisms other than the creation of new disulfide bonds occurred during the drying of Corn at high temperature. The study of the effect of heat treatments on the extractability of salt-soluble proteins shows that temperature; moisture content and time of processing greatly influence their kinetic denaturation. Modeling of salt-soluble proteins reveals that the evolution of extractible salt-soluble proteins content of Corn kernels during drying at high temperature is more correctly described with a second order kinetic reaction. Investigations continue in order to understand protein denaturation and influence in functional properties and end-use of Corn protein-based products.Peer reviewe

  • Influence du séchage et des traitements thermiques sur la dénaturation des protéines du maïs
    2013
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Bera François
    Abstract:

    peer reviewedaudience: researcher, professional, studentCorn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying Corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of Corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a Flint Corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of Corn protein fractions and from a quantitative point of view with the modeling of salt-soluble proteins using Promatest assay. Albumin, globulin and zein solubilities dropped significantly when the drying temperature increased. The electrophoretic patterns of zein and glutelin-G1 were not significantly modified, although the solubility of zein was affected by the drying temperature. The analysis of the different protein group solubilities suggested that denaturation mechanisms other than the creation of new disulfide bonds occurred during the drying of Corn at high temperature. The study of the effect of heat treatments on the extractability of salt-soluble proteins shows that temperature; moisture content and time of processing greatly influence their kinetic denaturation. Modeling of salt-soluble proteins reveals that the evolution of extractible salt-soluble proteins content of Corn kernels during drying at high temperature is more correctly described with a second order kinetic reaction. Investigations continue in order to understand protein denaturation and influence in functional properties and end-use of Corn protein-based products

Odjo, Djosse Psijus Sylvanus - One of the best experts on this subject based on the ideXlab platform.

  • Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of Corn grain
    2015
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Migan Sabé, Rabenasolo Hery, Bera François
    Abstract:

    peer reviewedaudience: researcher, professional, student, popularizationThere is some evidence that the chemical composition and nutritional value of Corn is variable and may be influenced by heat treatment. This study compares the modifications induced by freeze-drying (as control), fluidized-bed drying and heat-moisture treatment (at 54, 90 and 130°C) of a Flint Corn grain and flour harvested at two different moisture content (33 and 28%, wet basis) on its digestibility assessed through in vitro methodologies. High temperature applied during fluidized-bed drying and heat-moisture treatment lead to the increase of the in vitro digestibility of dry matter. This is associated to a partial gelatinization of Corn starch granules during heat treatments making them more suitable for digestion by porcine pancreatic amylase. This assumption is demonstrated by the increase of the in vitro digestibility of starch recorded with the increase of drying and heat-treatment temperature. It must be noted however, that at the same time, the digestibility of Corn proteins decreased, probably because of denaturation undergo by proteins during heat treatment. It seems that there is an interaction between digestion of starch and protein, the Corn starch granule being tightly embedded in a protein matrix. The extent of all of these phenomena strongly depends on availability of water which play a key but non clear role in the effect thermal history of Corn grain in its nutritive value

  • Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of Corn grain
    2015
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Migan Sabé, Rabenasolo Hery, Bera François
    Abstract:

    There is some evidence that the chemical composition and nutritional value of Corn is variable and may be influenced by heat treatment. This study compares the modifications induced by freeze-drying (as control), fluidized-bed drying and heat-moisture treatment (at 54, 90 and 130°C) of a Flint Corn grain and flour harvested at two different moisture content (33 and 28%, wet basis) on its digestibility assessed through in vitro methodologies. High temperature applied during fluidized-bed drying and heat-moisture treatment lead to the increase of the in vitro digestibility of dry matter. This is associated to a partial gelatinization of Corn starch granules during heat treatments making them more suitable for digestion by porcine pancreatic amylase. This assumption is demonstrated by the increase of the in vitro digestibility of starch recorded with the increase of drying and heat-treatment temperature. It must be noted however, that at the same time, the digestibility of Corn proteins decreased, probably because of denaturation undergo by proteins during heat treatment. It seems that there is an interaction between digestion of starch and protein, the Corn starch granule being tightly embedded in a protein matrix. The extent of all of these phenomena strongly depends on availability of water which play a key but non clear role in the effect thermal history of Corn grain in its nutritive value.Peer reviewe

  • Influence du séchage et des traitements thermiques sur la dénaturation des protéines du maïs
    2013
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Bera François
    Abstract:

    Corn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying Corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of Corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a Flint Corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of Corn protein fractions and from a quantitative point of view with the modeling of salt-soluble proteins using Promatest assay. Albumin, globulin and zein solubilities dropped significantly when the drying temperature increased. The electrophoretic patterns of zein and glutelin-G1 were not significantly modified, although the solubility of zein was affected by the drying temperature. The analysis of the different protein group solubilities suggested that denaturation mechanisms other than the creation of new disulfide bonds occurred during the drying of Corn at high temperature. The study of the effect of heat treatments on the extractability of salt-soluble proteins shows that temperature; moisture content and time of processing greatly influence their kinetic denaturation. Modeling of salt-soluble proteins reveals that the evolution of extractible salt-soluble proteins content of Corn kernels during drying at high temperature is more correctly described with a second order kinetic reaction. Investigations continue in order to understand protein denaturation and influence in functional properties and end-use of Corn protein-based products.Peer reviewe

  • Influence du séchage et des traitements thermiques sur la dénaturation des protéines du maïs
    2013
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Bera François
    Abstract:

    peer reviewedaudience: researcher, professional, studentCorn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying Corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of Corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a Flint Corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of Corn protein fractions and from a quantitative point of view with the modeling of salt-soluble proteins using Promatest assay. Albumin, globulin and zein solubilities dropped significantly when the drying temperature increased. The electrophoretic patterns of zein and glutelin-G1 were not significantly modified, although the solubility of zein was affected by the drying temperature. The analysis of the different protein group solubilities suggested that denaturation mechanisms other than the creation of new disulfide bonds occurred during the drying of Corn at high temperature. The study of the effect of heat treatments on the extractability of salt-soluble proteins shows that temperature; moisture content and time of processing greatly influence their kinetic denaturation. Modeling of salt-soluble proteins reveals that the evolution of extractible salt-soluble proteins content of Corn kernels during drying at high temperature is more correctly described with a second order kinetic reaction. Investigations continue in order to understand protein denaturation and influence in functional properties and end-use of Corn protein-based products

M A Di Renzo - One of the best experts on this subject based on the ideXlab platform.

  • combining ability of Flint Corn inbred lines mal de rio cuarto disease tolerance and grain yield
    Phyton (Buenos Aires), 2012
    Co-Authors: M L Borghi, M A Ibanez, N C Bonamico, M V Kandus, Almorza D Gomar, E A Guillin, J C Salerno, M A Di Renzo
    Abstract:

    El Mal de Rio Cuarto (MRC) es la enfermedad mas importante del maiz en Argentina. En el presente estudio 66 hibri - dos derivados del cruzamiento de 12 lineas de maiz ( Zea mays L.) fueron evaluados mediante un diseno experimental de bloques com - pletos al azar con dos repeticiones. Los objetivos del trabajo fueron estimar la aptitud combinatoria general y especifica (ACG y ACE) para el grado de severidad de la enfermedad (GS) y el rendimiento de grano (RG) entre doce lineas de maiz e identificar relaciones poten - ciales heteroticas entre ellas. El analisis dialelico se realizo mediante el metodo 2, modelo I de Griffing y el biplot GGE (efecto principal de genotipo mas interaccion genotipo x ambiente). Los efectos de ACG y ACE fueron significativos para GS, lo que sugiere que este caracter esta determinado por accion genica aditiva y no aditiva. El RG solo presento efectos significativos de ACE, por lo que la ex - presion del caracter se debe a accion genica no aditiva. Con los dos metodos de analisis utilizados se identificaron lineas con buena ACG para tolerancia a MRC y ademas, cruzamientos heteroticos para este caracter y RG. Estos cruzamientos deben ser evaluados para conocer su comportamiento agronomico y observar si mantienen la expresion heterotica en relacion con diferentes ambientes, con la finalidad de incluirlos en futuros programas de mejoramiento

  • combining ability of Flint Corn inbred lines mal de rio cuarto disease tolerance and grain yield aptitud combinatoria para tolerancia a mal de rio cuarto y rendimiento en grano en lineas Flint de maiz
    2012
    Co-Authors: M L Borghi, M A Ibanez, N C Bonamico, M V Kandus, Almorza D Gomar, E A Guillin, J C Salerno, M A Di Renzo
    Abstract:

    Mal de Rio Cuarto (MRC) disease is a significant threat to Corn production in Argentina. Sixty six hybrid combinations derived from the cross of twelve Flint maize ( Zea mays L) inbred lines were evaluated using a completely randomized block design with two replications. MRC disease severity grade (SG) and grain yield (GY) were the analyzed traits. Our objectives were to estimate the gen- eral (GCA) and specific (SCA) combining abilities for these traits among twelve Corn inbred lines, and to identify potential heterotic relationships among them. Diallel crosses were performed and these results were compared using Griffing's method 2 model I and diallel GGE biplot (genotype main effect plus genotype x environment in - teraction). Highly significant effects for GCA and SCA for SG were observed, suggesting that both additive and non-additive genetic ef- fects contribute to MRC tolerance. At the same time, GY showed significant effects only for SCA, hence non additive genetic effects are more important determinants of grain yield. Using both analysis methodologies, lines with good GCA to MRC tolerance and also heterotic crosses for this trait and GY were identified. These prom- ising new crosses need further evaluation to assess their agronomic performance in larger field trials and establish whether they remain heterotic throughout an array of different productive environments, before they are included in future breeding efforts.

Malumba Kamba Paul - One of the best experts on this subject based on the ideXlab platform.

  • Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of Corn grain
    2015
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Migan Sabé, Rabenasolo Hery, Bera François
    Abstract:

    peer reviewedaudience: researcher, professional, student, popularizationThere is some evidence that the chemical composition and nutritional value of Corn is variable and may be influenced by heat treatment. This study compares the modifications induced by freeze-drying (as control), fluidized-bed drying and heat-moisture treatment (at 54, 90 and 130°C) of a Flint Corn grain and flour harvested at two different moisture content (33 and 28%, wet basis) on its digestibility assessed through in vitro methodologies. High temperature applied during fluidized-bed drying and heat-moisture treatment lead to the increase of the in vitro digestibility of dry matter. This is associated to a partial gelatinization of Corn starch granules during heat treatments making them more suitable for digestion by porcine pancreatic amylase. This assumption is demonstrated by the increase of the in vitro digestibility of starch recorded with the increase of drying and heat-treatment temperature. It must be noted however, that at the same time, the digestibility of Corn proteins decreased, probably because of denaturation undergo by proteins during heat treatment. It seems that there is an interaction between digestion of starch and protein, the Corn starch granule being tightly embedded in a protein matrix. The extent of all of these phenomena strongly depends on availability of water which play a key but non clear role in the effect thermal history of Corn grain in its nutritive value

  • Comparative effects of freeze-drying, fluidized bed-drying and heat moisture treatment on the in vitro digestibility of dry matter, starch and protein of Corn grain
    2015
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Migan Sabé, Rabenasolo Hery, Bera François
    Abstract:

    There is some evidence that the chemical composition and nutritional value of Corn is variable and may be influenced by heat treatment. This study compares the modifications induced by freeze-drying (as control), fluidized-bed drying and heat-moisture treatment (at 54, 90 and 130°C) of a Flint Corn grain and flour harvested at two different moisture content (33 and 28%, wet basis) on its digestibility assessed through in vitro methodologies. High temperature applied during fluidized-bed drying and heat-moisture treatment lead to the increase of the in vitro digestibility of dry matter. This is associated to a partial gelatinization of Corn starch granules during heat treatments making them more suitable for digestion by porcine pancreatic amylase. This assumption is demonstrated by the increase of the in vitro digestibility of starch recorded with the increase of drying and heat-treatment temperature. It must be noted however, that at the same time, the digestibility of Corn proteins decreased, probably because of denaturation undergo by proteins during heat treatment. It seems that there is an interaction between digestion of starch and protein, the Corn starch granule being tightly embedded in a protein matrix. The extent of all of these phenomena strongly depends on availability of water which play a key but non clear role in the effect thermal history of Corn grain in its nutritive value.Peer reviewe

  • Influence du séchage et des traitements thermiques sur la dénaturation des protéines du maïs
    2013
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Bera François
    Abstract:

    Corn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying Corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of Corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a Flint Corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of Corn protein fractions and from a quantitative point of view with the modeling of salt-soluble proteins using Promatest assay. Albumin, globulin and zein solubilities dropped significantly when the drying temperature increased. The electrophoretic patterns of zein and glutelin-G1 were not significantly modified, although the solubility of zein was affected by the drying temperature. The analysis of the different protein group solubilities suggested that denaturation mechanisms other than the creation of new disulfide bonds occurred during the drying of Corn at high temperature. The study of the effect of heat treatments on the extractability of salt-soluble proteins shows that temperature; moisture content and time of processing greatly influence their kinetic denaturation. Modeling of salt-soluble proteins reveals that the evolution of extractible salt-soluble proteins content of Corn kernels during drying at high temperature is more correctly described with a second order kinetic reaction. Investigations continue in order to understand protein denaturation and influence in functional properties and end-use of Corn protein-based products.Peer reviewe

  • Influence du séchage et des traitements thermiques sur la dénaturation des protéines du maïs
    2013
    Co-Authors: Odjo, Djosse Psijus Sylvanus, Malumba Kamba Paul, Bera François
    Abstract:

    peer reviewedaudience: researcher, professional, studentCorn (Zea mays L.) is the most abundant cereal grain produced in the world. It also provides a significant amount of protein in human and animal diets. During drying Corn grains undergo several alterations including protein denaturation. A series of studies have been conducted in order to understand mechanisms behind denaturation of Corn proteins during drying and heat moisture treatments. Using a laboratory fluidized-bed dryer, a Flint Corn variety have been dried between 54° and 130°C and subjected to different analyses from a qualitative point of view with a sequential extraction of Corn protein fractions and from a quantitative point of view with the modeling of salt-soluble proteins using Promatest assay. Albumin, globulin and zein solubilities dropped significantly when the drying temperature increased. The electrophoretic patterns of zein and glutelin-G1 were not significantly modified, although the solubility of zein was affected by the drying temperature. The analysis of the different protein group solubilities suggested that denaturation mechanisms other than the creation of new disulfide bonds occurred during the drying of Corn at high temperature. The study of the effect of heat treatments on the extractability of salt-soluble proteins shows that temperature; moisture content and time of processing greatly influence their kinetic denaturation. Modeling of salt-soluble proteins reveals that the evolution of extractible salt-soluble proteins content of Corn kernels during drying at high temperature is more correctly described with a second order kinetic reaction. Investigations continue in order to understand protein denaturation and influence in functional properties and end-use of Corn protein-based products