Laboratory simulations of the transformation of emmer wheat as a result of heating

Braadbaart, Freek; Horst, Jerre van der; Boon, Jaap J.; Bergen, Pim F. van

doi:10.1023/b:jtan.0000041672.45140.e9

Cited by 38 publications

(42 citation statements)

References 27 publications

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“…Longer exposure to the heat source shows that the mass loss continues to increase, but at a much slower rate. This pattern of mass loss was also observed in previous experiments on pea seeds and wheat grains [6,8]. The results of these experiments demonstrate that the higher the T oven the shorter the time it takes to reach almost constant levels of mass loss.…”

Section: Heat Treatment At a Constant Temperature Versus Timesupporting

confidence: 86%

“…Low voltage EI protein markers are usually found in the range of m/z 130-220 [7,8]. Typical ions in this range and the lower mass range are present in the spectrum of Fig.…”

Section: Seedsmentioning

confidence: 99%

“…5b). Visible are m/z 69 (Val, Leu, Lys, Gln); 70, 154, 194 (Pro, Arg, Lys); 84 (Glu, Val, Lys); 91 (Phe); 94, 107, 108, 136 (Tyr); 110 (His); 117 (Trp); 138 (Leu, Hpro); 152, 166, 180 (Leu) and 186 (Tyr) [7,8]. These amino acids are also present in the proteins of sunflower seeds [15].…”

Section: Seedsmentioning

confidence: 99%

“…The effects of the post-depositional processes on carbonized propagules are best studied by the establishment of the physical and chemical properties of modern counterparts of the archaeological propagules after carbonization. To obtain further insight into the carbonization process of seeds and fruits, a simulation in the laboratory was carried out by heating modern propagules in a tube oven under anoxic conditions at atmospheric pressure [6][7][8]. The following species were selected for this study: emmer wheat grains (Triticum dicoccum Schübl), pea seeds (Pisum sativum L.) and sunflower achenes (Helianthus annuus L.).…”

Section: Introductionmentioning

confidence: 99%

“…Earlier studies have assessed the physical and chemical changes as a result of heating of polysaccharide/protein rich emmer wheat grains and pea seeds [6][7][8]. Wheat and peas have been important food sources for Europe since their domestication in Southwest Asia (8500 B.C.)…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

A laboratory simulation of the carbonization of sunflower achenes and seeds

Braadbaart

Wright

Horst

et al. 2007

Journal of Analytical and Applied Pyrolysis

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The current project describes physical and chemical alterations that result from the thermal exposure of sunflower achenes and seeds. Specifically, achenes and seeds were heated at temperatures ranging from 130 to 600 8C under anoxic conditions for 60 min. Changes were measured in mass, relative percentages of C and N, internal and external morphology, molecular composition by direct temperature-resolved mass spectrometry (DTMS) under EI conditions, and the reflectance on polished specimens. The main constituents of sunflower seeds are lipids and protein, while the pericarps or hulls enclosing the seeds have a ligno-cellulosic structure. The morphology of achenes and seeds remains intact following exposure which makes the identification of the residues possible. The results of the sunflower experiments were compared to previous experiments conducted with peas and wheat grains. Up to approximately 340 8C, the molecular conversion of polysaccharide and protein rich peas and wheat grains follow similar pathways, while the lignin present in sunflower achenes follows its own unique pathway, resulting in a different molecular composition. At higher temperatures the molecular composition of the three propagules becomes identical. In addition the reflectance of the three propagules is identical confirming the similarity in molecular composition. Lipids show a different behaviour compared to the other three biopolymers; from 370 8C no oils are observed in the heated specimens and the DTMS-EI measurements show no lipid markers. Apart from evaporation of the triacylglycerides it is suggested that steroids have a high resistance against thermal degradation and are converted into aromatic moieties. #

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Section: Heat Treatment At a Constant Temperature Versus Timesupporting

confidence: 86%

“…Low voltage EI protein markers are usually found in the range of m/z 130-220 [7,8]. Typical ions in this range and the lower mass range are present in the spectrum of Fig.…”

Section: Seedsmentioning

confidence: 99%

Section: Seedsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

A laboratory simulation of the carbonization of sunflower achenes and seeds

Braadbaart

Wright

Horst

et al. 2007

Journal of Analytical and Applied Pyrolysis

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Digital imaging analysis of size and shape of wheat and pea upon heating under anoxic conditions as a function of the temperature

Braadbaart

Bergen

2004

Veget Hist Archaeobot

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Carbonisation and morphological changes in modern dehusked and husked Triticum dicoccum and Triticum aestivum grains

Braadbaart

2007

Veget Hist Archaeobot

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Modern Triticum dicoccum and Triticum aestivum grains, with and without glumes, were subjected to experimental carbonisation under anoxic conditions. Experimental variables were the presence or absence of glumes, temperature, exposure time and heating rate. The maximum temperature was 600°C, the time of exposure was 60 min and the heating rate between 1 and 100°C/min. Length, width, area, mass loss and reflectance of uncarbonised and carbonised grains were measured as a function of the variables. The main effects of charring are an increase in width, decrease in length and formation of protrusions. Reflectance measurements allow for the determination of the temperature at which carbonisation occurred. The occurrence of protrusions on the pericarp, longitudinal imprints in the pericarp and concave flanks are observed and discussed. The calculated shape factor 100L/W is a useful tool for distinguishing between T. dicoccum and T. aestivum grains in samples that contain at least thirty specimens, but for single grains this method is problematic.

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Laboratory simulations of the transformation of emmer wheat as a result of heating

Cited by 38 publications

References 27 publications

A laboratory simulation of the carbonization of sunflower achenes and seeds

A laboratory simulation of the carbonization of sunflower achenes and seeds

Digital imaging analysis of size and shape of wheat and pea upon heating under anoxic conditions as a function of the temperature

Carbonisation and morphological changes in modern dehusked and husked Triticum dicoccum and Triticum aestivum grains

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