By Rebecca Bailey
FAPC Communications Graduate Assistant

(Stillwater, Okla. – Oct. 30, 2012) Research conducted by scientists at Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center received the 2012 Texture Technologies Quality Research Best Presentation award at the AACC International Annual Meeting, held Sept. 30-Oct. 3, 2012, in Hollywood, Fla.

This award was won as a result of wheat kernel research conducted by a team of four, including visiting scientists Zorba Hernandez and Juan Figueroa, in addition to Roberto Pena and FAPC Cereal Chemist Patricia Rayas.

“It’s a one-of-a-kind award, and an honor to be selected,” Rayas said. “We are grateful for being recognized at this international event.”

First authors Hernandez and Figueroa came from the Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV) in Queretaro, Mexico. Second author Pena came from International Maize and Wheat Improvement Center (CIMMYT) in Texcoco, Mexico.

Their research is based on the response of wheat kernel structures and the patterns of proteins and their functionality associated with that structure.

“We are the first ones doing this kind of research, analyzing the relationship of the physical response to specific proteins in the kernel,” Rayas said. “We are applying information that is in the kernel because the proteins make up an important part of the structure, so it is a recent area that hasn’t been explored in which we can record key behaviors, find relationships and predict information.”

This research uses approaches from the physical properties combined with the chemical properties of kernels and flour; it looks at the patterns to provide a map exhibiting the differences and similarities in the patterns.

“There are new approaches in studying the material properties and the information in the structure on how it responds to physical changes,” Rayas said. “If we continue to learn and research, we hope it will be a good tool.”

According to Rayas, they were selected as award recipients because of the innovation of their research using modeling by taking a very complex behavior and making an association with different proteins.

In addition to this accomplishment, food science Ph.D. student Pavalee Chompoorat received an AACC International Student Travel Award, which allowed her to attend the annual meeting. At the event, Chompoorat presented two papers giving an oral and poster presentation.

Rayas said this research has been an ongoing project, and they will continue to conduct further research in this area in the future.

“This collaboration has been going on for several years,” Rayas said. “Each one of us has contributed with a strength of expertise to make this possible.”

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Oklahoma State University is a modern land-grant system of interdisciplinary programs that prepares students for success. OSU is America’s Brightest Orange. Through leadership and service, OSU is preparing students for a bright future and building a brighter world for all. As Oklahoma’s only university with a statewide presence, OSU improves the lives of people in Oklahoma, the nation and the world through integrated, high-quality teaching, research and outreach. OSU has more than 36,000 students across its five-campus system and more than 24,000 on its combined Stillwater and Tulsa campuses, with students from all 50 states and around 120 nations. Established in 1890, OSU has graduated more than 245,000 students to serve Oklahoma, the nation and the world.