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  • 1
    Electronic Resource
    Electronic Resource
    Thermal Behaviour of High Amylose Cornstarch Studied by DSC (2005)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    International journal of food engineering 1.2005, 1, art3 
    Details
    ISSN: 1556-3758
    Source: Berkeley Electronic Press Academic Journals
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The thermal behaviour of high amylose cornstarches (80% amylose content) was studied by DSC using high pressure stainless steel pans in the temperature range between 0-350 °C. The number of endotherms and the enthalpy of gelatinization were found to depend on moisture content. Up to four endotherms and one exotherm were determined when the moisture content was above 40%. The meaning of each endotherm has been discussed. The enthalpy of gelatinization was calculated based on the summation of all the gelatinization endotherms and found to increase with increasing water content.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/ijfe/vol1/iss1/art3
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Starch Gelatinization under Shearless and Shear Conditions (2007)
    Berkeley, Calif. : Berkeley Electronic Press (now: De Gruyter)
    International journal of food engineering 2.2007, 5, art6 
    Details
    ISSN: 1556-3758
    Source: Berkeley Electronic Press Academic Journals
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization. Advantages and disadvantages of each technology were discussed and then some examples were presented to demonstrate their application. A new technology RheoScope, an instrument that can measure viscosity under shear stress and simultaneously observes variation of starch particles using a microscope, was also introduced. It was found the definition of "gelatinization" could be different for different detection technologies. Under shearless condition full gelatinization of starch needs about ratio of water 3/starch 1, while the gelatinization under shear condition requires less water content since shear stress enhances the processing. The number of endotherm and enthalpy of gelatinization depends on amylose/amylopectin, moisture and lipid content.
    Type of Medium: Electronic Resource
    URL: http://www.bepress.com/ijfe/vol2/iss5/art6
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Cloning and characterization of the gene encoding the z66 antigen of Salmonella enterica serovar Typhi (2004)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 234 (2004), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Z66 antigen-positive strains of Salmonella enterica serovar Typhi change flagellin expression in only one direction from the z66 antigen to the d or j antigen, which is different from the phase variation of S. enterica serovar Typhimurium. In the present study, we identified a new flagellin gene in z66 antigen-positive strains of S. enterica serovar Typhi. The genomic structure of the region containing this new flagellin gene was similar to that of fljBA operon of biphasic S. enterica serovars. A fljA-like gene was present downstream of the new flagellin gene. A rho-independent terminator was located between the new flagellin gene and the fljA-like gene. Hin-like gene was not present upstream of the new flagellin gene. We generated a mutant strain of S. enterica serovar Typhi, which carries a deletion of the new flagellin gene. Western blotting revealed that the 51-kDa z66 antigen protein was absent from the population of proteins secreted by the mutant strain. Southern hybridization demonstrated that the z66 antigen-positive strains of S. enterica serovar Typhi carried the new flagellin gene and fliC on two different genomic EcoRI fragments. When z66 antigen-positive strains were incubated with anti-z66 antiserum, the flagellin expression by S. enterica serovar Typhi changed from z66 antigen to j antigen. The new flagellin gene and the fljA-like gene were absent in the strain with altered flagellin expression. These results suggested that the new flagellin gene is a fljB-like gene, which encodes the z66 antigen of S. enterica serovar Typhi, and that deletion of fljBA-like operon may explain why S. enterica serovar Typhi alters the flagellin expression in only one direction from the z66 antigen to the d or j antigen.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2004.tb09539.x
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    Paper (German National Licenses)
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