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Patricia Rayas-Duarte
| Research Area |
Selected Publications |
Lab Members |
| Title | Professor | |
| Office | 107 FAPC | |
| Phone | 405-744-6468 | |
| pat.rayas_duarte@okstate.edu | ||
| Degree | Ph.D. Food Science and Technology. 1988. University of Nebraska, Lincoln, NE. | |
| Website |
Understanding the role of gluten proteins in the biochemical and rheological properties of wheat and its products
Our research focus is in evaluating specialized biochemical and rheological properties of wheat cultivars with emphasis in gluten proteins and their role in key processing quality parameters of interest to the baking industry. We work closely with the wheat breeders, cereal scientists and wheat industry around the world to provide wheat breeders with relevant information about the structure and behavior of doughs obtained from selected varieties and breeder lines. We also seek to understand the basic properties of elasticity and plasticity of wheat dough and other cereal based products as a function of key quality parameters and other treatments of relevance to the industry, and to improve methods for the interpretation and prediction of baking and other processing properties relevant to present demands of customers and processors.
Huang, L., Wan, J., Huang, W., Rayas-Duarte, P., Liu, G., 2011. Effects of glycerol on water properties and steaming performance of prefermented frozen dough. Journal of Cereal Science 53, 19-24.
Figueroa, J. D. C., Peña, R. J., Rayas-Duarte, P., and Khan, K. 2011. Influence of low-molecular weight glutenin subunits on wheat kernel elasticity and sedimentation volume. Cereal Research Communications. 39(2): 238–246.
Figueroa, J. D. C., Peña, R. J., Maucher, T., Rayas-Duarte, P., and Khan, K. 2011. Kernel elastic properties and sedimentation: Influence of high and low molecular weight glutenin allelic composition. Cereal Chemistry 88(1):41-44.
Figueroa, J.D.C., Hernández, Z.J.E., Véles, M. J. J., Rayas-Duarte, P., Martínez-Flores, H.E., Ponce-García, N.2011. Evaluation of the degree of elasticity and other mechanical properties of wheat kernels. Cereal Chemistry 88(1):12-18.
Zhao, D., Mulvaney, S., Chinnaswamy, R., Rayas-Duarte, P., Allvin, B., and Wang, M. 2010. Elastic properties of gluten representing different wheat classes. Journal of Cereal Science 52: 432-437. doi:10.1016/j.jcs.2010.07.007.
Zhu, H., Wang, F., Huang, W., Zheng, J., and Rayas-Duarte, P. 2010. Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran. Journal of Agricultural and Food Chemistry 58:1878-1883.
Zhu, H., Wang, F., Huang, W., Zheng, J., and Rayas-Duarte, P. 2010. Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran. Journal of Agricultural and Food Chemistry 58:1878-1883.
Rayas-Duarte, P., Francisco, C., Payton, M. E., Bellmer, D. D., and Huang, W.N. 2009. Alkaline noodles and flour/gel properties of hard red and white winter wheat. Journal of Food Quality 32:627–643.
Mohamed, A.A., Finkenstadt, V. L., Palmquist, D. E., and Rayas-Duarte, P. 2009. Thermal properties of extruded injection-molded poly(lactic acid) and milkweed composites: Degradation kinetics and enthalpic relaxation. Journal of Applied Polymer Science 111(1):175-184.
Mohamed, A., Finkenstadt, V. L., Rayas-Duarte, P., Palmquist, D. E., and Gordon, S. H. 2009. Thermal properties of extruded and injection-molded poly(lactic acid)-based cuphea and lesquerella bio-composites. Journal of Applied Polymer Science 111(1):114-124.
Shreedharan, A. Penaloza-Vazquez, L. Escober, M.C., Bender, C. L., and Rayas-Duarte, P. 2009. A simple and rapid capillary zone electrophoresis method for the detection of coronamic acid, a precursor of the Pseudomonas syringae phytotoxin coronatine. Journal of Agricultural and Food Chemistry 57 (22):10518-10523.
Galindo, R. C., Lust, J. L., Holcomb, R. B., and Rayas-Duarte, P. 2009. Willingness-to-Pay for Attribute Level and Variability: The Case of Mexican Millers’ Demand for Hard Red Winter Wheat. Journal of Agricultural & Applied Economics. 41(3):599-611.
Kim, Y., Huang, W., Zhu, H., and Rayas-Duarte, P. 2009. Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds. Food Chemistry 114:685–692.
Soares, R. M. D., Maia, G.S., Rayas-Duarte, P., Soldi, V. 2009. Properties of filmogenic solutions of gliadin crosslinked with 1-(3-dimethyl aminopropyl)-3-ethylcarbodiimidehydrochloride/N-hydroxysuccinimide and cysteine. Food Hydrocolloids 23:181–187.
Mohamed, A., Biresaw, G., Xu, J., Hojilla-Evangelista, M., and Rayas-Duarte, P. 2009. Oats protein isolate: thermal, rheological, surface & functional properties. Food Research International 42:107-114.
Huaisan, K. Uriyapongson, J., Rayas-Duarte, P., Alli, I and Srijesdaruk, V. 2009. Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels. International Journal of Food Properties. 12(1):145-161.
Mohamed, A., Finkenstadt, V. L., Gordon, S. H., Biresaw, G., Palmquist, D. E., and Rayas-Duarte, P. 2008. Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS. Journal of Applied Polymer Science 110(5):3256-3266.
Carver, B. F., Hunger, R. M., Edwards, Rayas-Duarte, P., Klatt, A. R., Porter, D. R., Seabourn, B. W., Bai, G-H., Dowell, F. E., L.-L. Yan, and Martin, B. C. 2008. Registration of ‘Guymon’ wheat. J. Plant Registrations 2(1):33-35.
Rayas-Duarte, P. and Romero Baranzini, A. 2008. Fiber from Fruits, Vegetables and Cereals: A Function of Health. Agribusiness Review for Mexico and Latin America, 23:613-621. (in Spanish with abstract in English)
Huang, W., Kim, Y., Li, X., and Rayas-Duarte, P. 2008. Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. J. Cereal Science 48:639-646.
Gaul, J. A. and Rayas-Duarte. 2008. Physical and sensory properties of popped sorghum: Effect of moisture content and conditioning methods. Cereal Chemistry 85(3):344-350.
Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-TRIM 20 bread: Formulation, processing and texture analysis. Food Chemistry 107(1):516-524.
Carver B. F., Hunger R. M., Edwards, J. T., Porter, D. R., Peeper, T. F., Seabourn, B. W., Rayas-Duarte, P., Klatt A. R., and Martin, B. C. 2007. Registration of 'OKfield' wheat. Journal of Plant Registrations 1(2):102-103.
Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V. 2007. Brazilian hull-less and malting barley genotypes: I. Chemical composition and partial characterization. J. Food Quality 30:357-371.
Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V. 2007. Brazilian hull-less and malting barley genotypes: II. Thermal and rheological properties of starch. J. Food Quality 30:372-385.
Joray, M. L, Rayas-Duarte, P., Mohamed, A., van Santen, E. 2007. Coated whole bean lupin snack. J. Food Quality 30(2):267-279.
Rayas-Duarte, P. and Uriyapongson, J. 2006. Cereal grains: Their impacts on health and food safety. J. Food Sci. 27(11):586-591.
Uriyapongson, J., Goad C. L., and Rayas-Duarte, P. 2006. Effect of glutathione on baking performance and rheological properties of frozen dough. J. Food Sci. 27(10):202-209.
Mohamed, A. A., Rayas-Duarte, P., Shogren, R. L. and Sessa, D.J. 2006. Low carbohydrates bread: Formulation, processing and sensory quality. Food Chemistry 99(4):686-92.
Mohamed, A., Peterson, S. C., Grant, L. A., and Rayas-Duarte, P. 2006. Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation. Journal of Cereal Science 43(3):293-300.
Carver B. F., Hunger R. M., Klatt A. R., Edwards, J. T., Worrall, W. D., Porter, D. R., Rayas-Duarte, P., Seabourn, B. W., Bai, G-H., Dowell, F. E., and Martin, B. C. 2006. Registration of 'OK Bullet' wheat. Crop Science 46(5):2322-4.
Liang, H., Zhao, D., Allvin B., Rayas-Duarte, P., Chinnaswamy, R. and Mulvaney, S. J. 2006. Evaluation of Methods for Separation of Plasticity and Elasticity in Gluten: A Step towards Possible Standard Methods. Pages 254-258 in Gluten Proteins 2006. G. L. Lookhart and K. W. Ng Perry, eds. AACC International: St. Paul, Minnesota.
Carver, B. F., Hunger, R. M., Smith, E. L., Klatt, A. R., Edwards, J. T., Porter, D. R., Rayas-Duarte, P., Verchot-Lubicz, J., Martin, B.C., Krenzer, E. G., and Seabourn, B. W. 2006. Registration of ‘Deliver’ wheat. Crop Science 46:1819-1820.
Romero-Baranzini, A. L., Rodríguez, O. G., Yanez-Farias, G. A., Barron-Hoyos, J. M. and Rayas-Duarte, P. 2006. Chemical, physicochemical and nutritional evaluation of plantago (Plantago ovata Forsk). Cereal Chem. 83(4):658-662.
Lyford, C. P., Kidd, W. and Rayas-Duarte, P. and C. Deyoe. 2005. Prediction of flour extraction rate in hard red winter wheat using the Single Kernel Characterization System. Journal of Food Quality 28:279-288.
Mohamed, A. Peterson, S., Rayas-Duarte, P., Girma, B., Sessa, D., Hojilla-Evangelista, M. 2005. Effect of heat treatment and pH on the thermal and rheological properties of Lupinus albus flour protein. Journal of the American Oil Chemist Society (JAOCS) 82: 135-140.
Palgunan Kalyanaraman, lab manager
Pavalee Chompoorat, PhD
Shawna Hughes, PhD
Erni Sofia Murtini, PhD
Sengwooi Lim, MS
Lalitha Subramanian, M.S.
Himabindu Visireddy, MS
Recent past lab members
Fadi Al-Jorf, PhD
Amogh Ambardekar, PhD
PauWei Yeap, MS
Lauren Winstone, MS
Alejandra Penaloza
Kisoshi Sasaki, Post doc
Meghan L. Liles, OKAMP scholar
