The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat...

Xylanases (EC 3.2.1.8) are hydrolytic enzymes, which randomly cleave the β-1,4-linked xylose residues from xylan. The synthetic gene xynBS27 from Streptomyces sp. S27 was successfully cloned and expressed in Pichia pastoris. The full-length gene consists of 729 bp and encodes 243 amino acids including 51 residues of a putative signal peptide. This enzyme was purified in two steps and was shown ...

Cellulose and hemicellulose account for a large portion of the world’s plant biomass. In nature, these polysaccharides are intertwined, forming complex materials that require multiple enzymes to degrade them. Multienzyme complexes (MECs) consist of a number of enzymes working in close proximity and synergistically to degrade complex substrates with higher efficiency than individual enzymes. The...

Thermomonospora fusca BD25 produces relatively high levels of activity of endoxylanases. Only oat spelt xylan, RBB-xylan and birchwood xylan reacted with endoxylanases with the maximum specific activity of 47.65 U mg-1 protein on birchwood xylan. The endoxylanase remained stable up to 70 °C. At 60 °C endoxylanase activity showed stability (92 %) for 16 h, however it showed a half-life of 8 h at...

METHOD OF COMPUTING THE PITCH NAMES OF NOTES IN MIDI-LIKE MUSIC REPRESENTATIONS The invention described here consists of an algorithmic method called ps13 that reliably computes the correct pitch names (e.g., C]4, B[5 etc.) of the notes in a passage of tonal music, when given only the onset-time and MIDI note number of each note in the passage. The ps13 algorithm has been shown to be more relia...

Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potential...

Contact angle hysteresis is an important physical phenomenon omnipresent in nature and various industrial processes, but its effects are not considered in many existing multiphase flow simulations due to modeling complexity. In this work, a multiphase lattice Boltzmann method (LBM) is developed to simulate the contact-line dynamics with consideration of the contact angle hysteresis for a broad ...

A comparative archaeobotanical analysis of the plant remains from the Early Roman incineration graves in Ilok and Sćitarjevo shows the existence of a complex burial ritual, but at the same time enables a better understanding of the agriculture and trade of the 1st/early 2nd century AD in southern Pannonia. Most of the cereals found (Hordeum vulgare, Panicum miliaceum, Triticum monococcum, T. di...

The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moi...

Stripe rust (caused by Puccinia striiformis Westend. f. sp. tritici Eriks.) is a serious disease of wheat (Triticum aestivum L.). Resistance genes Yr5 and Yr15 are the only known all-stage resistance genes that defeat all stripe rust races currently found in the United States. Previously mapped markers for these genes, however, show limited polymorphism across diverse genotypes and/or map at a ...