Journal of Cereal Science 

Abstract: Much has been written over many decades about the structure and properties of starch. As technology develops, the capacity to understand in more depth the structure of starch granules and how this complex organisation controls functionality develops in parallel. This review puts the current state of knowledge about starch structure in perspective and integrates aspects of starch composition, interactions, architecture and functionality.

Abstract: Phytochemicals and antioxidants in whole grains have not received as much attention as the phytochemicals in fruits and vegetables although the increased consumption of whole grains and whole grain products has been associated with reduced risk of developing chronic diseases such as cardiovascular disease, type 2 diabetes, some cancers and all-cause mortality. Recent research has shown that the total phytochemical content and antioxidant activity of whole grains have been commonly underestimated in the literature, and that whole grains contain more phytochemicals than was previously reported. Most whole grain phenolics are in bound form, 85% in corn, 76% in wheat, and 75% in oats. In addition, whole grains contain unique phytochemicals that complement those in fruits and vegetables when consumed together. The beneficial effects associated with whole grain consumption are in part due to the existence of the unique phytochemicals of whole grains. The majority of phytochemicals of whole grains that are beneficial for health are present in the bran/germ fraction. In whole wheat flour, the bran/germ fraction contributed 83% of total phenolic content, 79% of total flavonoid content, 78% of total zeaxanthin, 51% of total lutein, and 42% of total β-cryptoxanthin. The bran/germ fraction of whole wheat may therefore impart greater health benefits when consumed as part of a diet, and help reduce the risk of chronic diseases. This paper will review recent research on the phytochemicals and antioxidant activity of whole grains and their unique contribution to the health benefits of whole grains.

Abstract: The high molecular weight (HMW) subunits of wheat glutenin are of considerable interest because of their relationship to breadmaking quality. We review recent studies of their genetics, amino acid sequences and conformations, and discuss how they may be assembled to form disulphide-bonded polymers that confer elasticity on wheat dough. We also speculate on how their structure and functionality may be explored using protein engineering and expression in microorganisms or in developing seeds of transgenic plants.

Abstract: An improved method for the colorimetric determination of amylose as its blue polyiodide complex is described. Starch is dissolved in urea—dimethylsulphoxide and aliquots of the solution are used to determine apparent amylose (measured in the presence of any amylose complexing monoacyl lipids which may be present) and total amylose (measured on lipid-free starch, precipitated from urea—dimethylsulphoxide solution with ethanol). When factors such as ionic concentration, sequence and timing of steps in the procedure and solution temperature are controlled, the coefficient of variation in replicate determinations ( n = 6) is 0·2–10·0%, except with waxy starches, where it is 10·6–10·8%. The limitations of the method and sources of error in published methods for the preparation of lipid-free starches and in the development of stable amylose-polyiodide colour complexes are discussed. In some wheat and non-waxy rice starches the difference between total and apparent amylose is 30·5–7·4% amylose.

Abstract: Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. BSG is a lignocellulosic material containing about 17% cellulose, 28% non-cellulosic polysaccharides, chiefly arabinoxylans, and 28% lignin. BSG is available in large quantities throughout the year, but its main application has been limited to animal feeding. Nevertheless, due to its high content of protein and fibre (around 20 and 70% dry basis, respectively), it can also serve as an attractive adjunct in human nutrition. Recently, attempts have been made to use BSG in biotechnological processes, such as in cultivation of mushrooms and actinobacteria, as a source of value-added products, such as, ferulic and p-coumaric acids, xylose, arabinose, or as raw material for xylitol and arabitol production. The main characteristics and potential applications of BSG are reviewed focussing on these alternative uses of this agro-industrial by-product as a raw material in foods, in energy production and in biotechnological processes.