Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent.

The cell walls of cereal endosperms are a major source of fibre in many diets and of importance in seed structure and germination. Cell walls were isolated from both pure wheat endosperm and milled flour. C CP/MAS NMR in conjunction with methylation analysis before and after acid hydrolysis showed that, in addition to arabinoxylan (AX) and (1, 3; 1, 4)-β-D-glucan (MLG), wheat endosperm cell walls contain a significant proportion of cellulose (ca 20%) which is tightly bound to xylans and mannans.

Mucoadhesive functionality of cell wall structures from fruits and grains: Electrostatic and polymer network interactions mediated by soluble dietary polysaccharides.

We demonstrate the enhancement of intestinal mucin (Muc2) binding to plant cell wall structures from fruit (parenchymal apple tissue) and grain (wheat endosperm) mediated by soluble dietary fibers embedded within cellulose networks. Mucin binding occurs through two distinct mechanisms; for pectin polysaccharides characteristic of fruits and vegetables, it is governed by molecular mucoadhesive interactions, while for neutral polysaccharides, arabinoxylan and β-glucan characteristic of cereal grains, the interaction stems from the properties of their polymer network. Based on microrheological and microscopic measurements, we show that neutral dietary fiber polysaccharides do not adhere to intestinal mucin, but are capable of disrupting the mucin network, which facilitates interpenetration of mucin molecules into the polysaccharide mesh.

Challenges and prospects of food science and technology education: Nepal's perspective.

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders.

Replacement of sugar in the product formulation of "Bomboyson" by jaggery.

"Bomboyson" is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method.