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FOOD2000 > GRAINS > Flashcards

GRAINS Flashcards

1
Q

What are the 4 major grains?

A
  • Rice
  • Wheat
  • Maize
  • Barley
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2
Q

What are some examples of minor grains?

A
  • Oats
  • Buckwheat
  • Sorghum
  • Rye
  • Quinoa
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3
Q

What is the white part of the grain called?

A

Endosperm

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4
Q

What is the outer layer of the grain called?

A

Bran

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5
Q

What are the two types of starch contained in starch granules?

A

Amylose and Amylopectin

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6
Q

Describe the structure of amylose?

A

Long chains of glucose molecules

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7
Q

Describe the structure of amylopectin

A

Short branched chains of glucose molecules

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8
Q

What are the two types of lamella in amylopectin?

A

Crystalline lamella: the short chains of glucose which are the branches and crystals

Amorphous lamella: the longer glucose chains which extend down into the next layer

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9
Q

How does amylopectin arrange itself?

A

In ‘blocklets’ which then arrange in semi-crystalline rings

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10
Q

What are the two types of starch granules in wheat?

A
  • A granules: big
  • B granules: small

ratio of these two impacts functionality as they absorb water differently

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11
Q

What bond constitutes straight bonds?

A

alpha 1-4 glycosidic bonds

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12
Q

What bonds cause bends in linkages?

A

alpha 1-6 glycosidic bonds

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13
Q

How long are amylose molecules?

A

200-10,000 glucoses long

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14
Q

What is the approximate molecular weight of amylose?

A

10^5

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15
Q

Which starch is NOT necessary for the formation of starch granules?

A

Amylose

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16
Q

How long are amylopectin chains/branches?

A

6-25 glucoses

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17
Q

What is the approximate molecular weight of amylopectin?

A

10^8

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18
Q

What properties is amylose responsible for?

A
  • Hardness
  • Stickiness
  • Retrogradation
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19
Q

What properties is amylopectin responsible for?

A
  • Glass transition
  • Gelatinisation temp
  • Swelling
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20
Q

Describe the role of amylose in rice?

A

Amylose is the most important trait of rice quality

Ranges from 0-30%

Content determines sensory trait:

  • high amylose = less sticky
  • low amylose = more sticky
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21
Q

Explain the relationship between amylopectin chain length and functional properties

A

Shorter chains make the crystal weaker

Long chains make the crystal stronger

Uniform long chains makes for the strongest crystal

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22
Q

What is Gelatinisation Temperature (GT)?

A

When cooking the starch it is the point at which the crystals across the top melt and water can enter the granules start swelling. It is irreversible

Occurs at lower temps in grains with weaker crystals
Occurs at higher temps in grains with stronger crystals

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23
Q

What is Glass Transition?

A

The first cooking process to occur, which is reversible.

It is a relationship between moisture and heat. Polymer melts but when heat is taken away it rehardens

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24
Q

What enzymes makes amylose?

A

Granule Bound Starch Synthase (GBSS)

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25
Q

What does Starch Synthase 1 (SSI) do?

A

Makes the chains up to 6 glucose units

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26
Q

What does SSII do?

A

Takes the 6 glucose units up to 25 units

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27
Q

What do SSIV and SSV do?

A

Synthesise the long chains that transverse multiple layers

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28
Q

What do starch branching enzymes do?

A

Create alpha 1-6 linkages

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29
Q

What do starch debranching enzymes do?

A

Trim the ends of the lamella to try and create even lengths

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30
Q

What occurs when SSIIa is missing?

A

It is hard to make chains longer than 6 glucose molecules and so they remain at 6 molecules long

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31
Q

What occurs when there is a SSIIa mutation in rice?

A

The molecules will be at a max length of 6, so there will be more short chains in clusters

This causes a softer texture and lower gelatinisation temp

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32
Q

What occurs when BEIIb is not active in rice?

A

There becomes huge variation in the chain length and changes the structure at a molecular level

It gives the rice a very high GT, is very hard once cooked and does not swell. It has high resistant starch and low GI

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33
Q

What happens to starch after acid modifying?

A
  • Becomes less viscous when cooked

- forms opaque gel when cooked

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34
Q

What happens to starch when it is cross linked?

A
  • makes a hard tough gel

- more resistant to heat and sheer

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35
Q

What are 3 quality traits of rice?

A
  • Length & width
  • Chalk
  • Texture
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36
Q

Give an example of a rice which has a high amylose content?

A

Basmati rice (hard and seperate grains)

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37
Q

Give an example of a rice which has a low amylose content

A

Sushi rice (sticky)

38
Q

What is used to test the amylose content and how does this work? What about amylopectin

A

Iodine (blue) is used to test amylose, it lodges itself in the helix structure of the amylose.

Darker blue reaction = longer helix
Light blue reaction = short helix

Amylopectin and iodine for a red coloured reaction

39
Q

How is gelatinisation temperature measured?

A

Using a differential scanning calorimeter (DSC)

40
Q

What is the relationship between GT and texture

A

If the GT is `60C that is ideal

The lower the GT the slower the grain takes to cook and the nicer the texture

Grains which have a high GT cook very fast when they hit that temp and then the structure falls apart

41
Q

What is RVA and what are the 3 things that it directly measures?

A

RVA = Rapid Visco Analysis

Directly measures:

  • Peak Viscosity: how much is swells
  • Trough Viscosity: how much the gel breaks down during sheer
  • Final Viscosity: how much retrodegration occurs
42
Q

What is ‘setback’ and what does it mean?

A

The final viscosity - peak viscosity

If the setback is positive there is a high amylose content

43
Q

What is ‘breakdown’ and what does it mean?

A

Peak viscosity - trough viscosity

Breakdown gives us an indication of how much sheer occurs

44
Q

Which EAA is low in plants?

A

Lysine

45
Q

What are proteins called in cereal grains?

A

Storage proteins

46
Q

What are the 4 classes of storage proteins found in all grains?

A
  • Albumins
  • Globulins
  • Prolamins
  • Glutelins
47
Q

Which storage protein is water soluble?

A

Albumins

48
Q

Which storage protein is salt soluble?

A

Globulins

49
Q

Which storage protein is alcohol soluble?

A

Prolamins

50
Q

Which storage protein is alkali soluble?

A

Glutelins

51
Q

What is the name of prolamin in Maize?

A

Zein

52
Q

What is the name of prolamin in Rye?

A

Secalins

53
Q

What is Triticale and what is it used for?

A

a cross of wheat x rye

Predominantly used for grain feed for animals

54
Q

What is the name of prolamin in triticale?

A

Triticalins

55
Q

What is the name of prolamins in Barley?

A

Hordeins

56
Q

Do brewers prefer high or low protein content in barley?

A

Low

57
Q

What is the name of prolamins in Sorghums?

A

Kafirins

58
Q

What is the name of prolamins in Oats?

A

Avenins

59
Q

What is the name of globulins in Oats?

A

Avenalins

60
Q

What is the most common protein in rice and what is it called

A

Glutelins are the most common protein

Known as oryzenin in rice

61
Q

What is the relationship between protein and amylose content in rice?

A

High protein = low amylose

62
Q

What is the name of prolamins in Wheat?

A

Gliadins

63
Q

What is the name of glutelins in Wheat?

A

Glutenins

64
Q

What sort of proteins in wheat are essential for good bread?

A

High molecular weight glutenins are high in sulfur which is essential for good bread

65
Q

What two proteins does Gluten consist of?

A

Gliadin + Glutenin

prolamin)+(glutenlin

66
Q

What are the 3 types of monomeric gliadins?

A
  • Alpha/Beta
  • Gamma
  • Omega
67
Q

The Glutenin genes

A

Wheat is hexaploid which means it has 3 sets of paired chromosomes: A, B, D

68
Q

What are both glutenin and gliadin responsible for in gluten?

A

Glutenin = elasticity

Gliadin = viscosity

69
Q

What type of grain is pasta made from? Explain how gluten works in pasta

A

Fresh pasta is made from durum semolina (which is tetraploid)

During extrusion (drying) a protein networks covers the starch which causes a type of resistant start

70
Q

What effect does protein content have on rice?

A

High protein content is detrimental to translucence

Higher protein content is linked to yellower grain

71
Q

Explain how different growing conditions effect the protein synthesis in rice

A

In high nitrogen growing conditions, protein synthesis is the strongest sink for carbon ( from glucose)

So in high nitrogen conditions we get low amylose content

72
Q

Explain the effect protein has on the swelling of rice during cooking

A

When water is added during cooking, the proteins grab water at a lower temperature than starch, so therefore there is less water for the starch to consume, so the grain swells less

73
Q

What effect does protein have on retrodegration in rice?

A

High protein rice has higher levels of retrodegration

74
Q

Explain what happens to basmati rice when stored?

A

When stored for longer than 9 months, oxidation and disulphide bonds form

Peak viscosity decreases with storage (due to disulphide bonds)

75
Q

Explain the difference in mineral content between whole grains and white grains

A

The bran is a pericap, which is green (meaning it can photosynthesise/ transpire). These processes bring about water flow through the xylem which contains minerals

76
Q

Explain why whole grains have a shorter shelf life than white grains

A

The bran contains lots of lipids and lipoxygenase enzymes which easily oxidise lipids into fatty acids

The double bonds in fatty acids are very susceptible to oxidation, making them go rancid

77
Q

What is Resistant Starch 1?

A

RS1: physically unable to be digested in the small intestine due to a capsule (e.g. bran) so the grain moves to the large intestine

78
Q

What is Resistant Starch 2?

A

RS2: Uncooked starch granules, found in any uncooked flours and green bananas

79
Q

What is Resistant Starch 3?

A

RS3: Retrodegraded starch. When the starch is cooked and then cooled, it makes it difficult for the enzymes to attack

80
Q

What is Resistant Starch 4?

A

RS4: Chemically modified starch. Linked starch molecules are difficult to be digested

81
Q

What is Resistant Starch 5?

A

RS5: Lipid amylose complexes. When a lipid lodges itself within an amylose helix it makes it difficult to digest

82
Q

What are the 3 main groups of microbiota in the gut?

A
  • Bacteroids
  • Preveotella
  • Ruminococcus
83
Q

Which variety of microbiota is associated with high fibre diets?

A

Prevotella

high butyrate producers

84
Q

Which variety of microbiota is associated with high proteins/ animal fat diets

A

Bacteroids

85
Q

How is protein quality determined in pulses?

A

The ratio of albumin:globulin and the ratio of the two major globulins, 11S:7S

86
Q

What is a major functioning property of albumin in pulses?

A

Foaming (chickpea albumin can be whipped like egg white)

87
Q

What types of resistant starch do pulses contain?

A

RS1 and RS3

88
Q

What is raffinose comprised of?

A

Sucrose + galactose (alpha 1-6 bonds)

89
Q

What are the 3 types of raffinose?

A
  • Sachyose
  • Verbassose
  • Raffinose
90
Q

Why are sachyose and verbassose unable to be broken down in the small intestine?

A

They are both bonded by alpha 1-6 gal bonds.

These can only be broken down by the α 1-6 GAL enzymes, which humans do not have, which means they pass through into the large intestine where they are fermented

The fermentation of raffinose produces methane, hydrogen and CO2 which causes pain in the gut

FOOD2000 (5 decks)

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