Journal of Cereal Science最新文献

Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-22 DOI: 10.1016/j.jcs.2025.104191

Sezin Tuta Şimşek

Exploring new processes can help to deal with physical instability of oat based beverages (OBB) which occupies an important position in the ever-expanding traditional and non-traditional milk and dairy products market. Physical instability during storage and sales negatively impacts consumer perception, thereby reducing the desirability of the product. In this study, vacuum alteration was performed to overcome the physical instability. The multi-response optimization study, with the responses of index of viscosity, physical stability and zeta potential, was carried out to determine optimal oat concentration (C_oat), atmospheric pressure holding duration (t_atm), vacuum pressure (P_vacuum), and vacuum holding duration (t_vacuum) parameters. To obtain beverage like consistency with high physical stability, index of viscosity was minimized and physical stability and zeta potential were maximized. According to that, two optimal points were determined as Opt1 (t_atm = 5 min, P_vacuum = −70 kPa, t_vacuum = 10 min and C_oat = 15 %) and Opt2 (P_vacuum = −90 kPa, t_atm = 20 min and C_oat = 15 %). Conventional OBB which was produced using enzymatic hydrolysis named as control. An enhancement in physical stability and zeta potential was observed for the optimal OBBs in comparison to the control (p < 0.05).

Index of viscosity of optimal OBBs was comparable with control and two industrial OBBs (p > 0.05). On dry basis, optimal OBBs had similar protein content with lower total carbohydrate content along with higher particle size and yield compared to control. Vacuum alteration has the potential to serve as an alternative OBB production step, eliminating grinding or homogenization processes. This study provides significant outcomes, enhancing physical stability without the need for additives.

{"title":"Effect of vacuum alteration of oat - water mixture on physical stability and physicochemical properties of oat-based beverage: Multi-response optimization study","authors":"Sezin Tuta Şimşek","doi":"10.1016/j.jcs.2025.104191","DOIUrl":"10.1016/j.jcs.2025.104191","url":null,"abstract":"<div><div>Exploring new processes can help to deal with physical instability of oat based beverages (OBB) which occupies an important position in the ever-expanding traditional and non-traditional milk and dairy products market. Physical instability during storage and sales negatively impacts consumer perception, thereby reducing the desirability of the product. In this study, vacuum alteration was performed to overcome the physical instability. The multi-response optimization study, with the responses of index of viscosity, physical stability and zeta potential, was carried out to determine optimal oat concentration (C<sub>oat</sub>), atmospheric pressure holding duration (t<sub>atm</sub>), vacuum pressure (P<sub>vacuum</sub>), and vacuum holding duration (t<sub>vacuum</sub>) parameters. To obtain beverage like consistency with high physical stability, index of viscosity was minimized and physical stability and zeta potential were maximized. According to that, two optimal points were determined as Opt1 (t<sub>atm</sub> = 5 min, P<sub>vacuum</sub> = −70 kPa, t<sub>vacuum</sub> = 10 min and C<sub>oat</sub> = 15 %) and Opt2 (P<sub>vacuum</sub> = −90 kPa, t<sub>atm</sub> = 20 min and C<sub>oat</sub> = 15 %). Conventional OBB which was produced using enzymatic hydrolysis named as control. An enhancement in physical stability and zeta potential was observed for the optimal OBBs in comparison to the control (p < 0.05).</div><div>Index of viscosity of optimal OBBs was comparable with control and two industrial OBBs (p > 0.05). On dry basis, optimal OBBs had similar protein content with lower total carbohydrate content along with higher particle size and yield compared to control. Vacuum alteration has the potential to serve as an alternative OBB production step, eliminating grinding or homogenization processes. This study provides significant outcomes, enhancing physical stability without the need for additives.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104191"},"PeriodicalIF":3.9,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-21 DOI: 10.1016/j.jcs.2025.104190

Marco Bonarrigo , Sabrina Geisslitz , Katharina Anne Scherf , Bernardo Messina , Giuseppe Russo , Francesco Sestili , Stefania Masci

Recently, there has been an increasing interest in wheat landraces and historical varieties mainly cultivated at the beginning of the 19th century, defined as conservation varieties. Most of the Italian tetraploid conservation varieties originate from Sicily, where they are yet boosting the local economy. One of the main reasons for the growing interest in these varieties is the consumers’ perception that they are healthier and safer than their modern counterparts. It is thought that their consumption could ameliorate symptoms of non-celiac wheat sensitivity (NCWS) and irritable bowel syndrome (IBS). Amylase/trypsin-inhibitors (ATIs) and fructans are among the wheat grain components linked to these conditions. In this study we quantified ATI and fructans in five Sicilian conservation varieties (Bidì, Perciasacchi, Russello, Timilia reste bianche, Timilia reste nere) and three modern cultivars (Iride, Orizzonte, Simeto) in a multi-environment trial. Moreover, we calculated the percentage of unextractable polymetric proteins (%UPP) to predict their technological quality. Our findings revealed no significant differences between conservation varieties and modern cultivars for total ATI content, although variations were observed in the composition of individual ATIs. The fructan content was lower in conservation varieties, especially in Bidì and Russello. Overall, %UPP was generally higher in modern cultivars, although Bidì often displayed comparable values. The environmental influence was significant for all analysed traits; however, high heritability was yet observed for all, except for total ATI content. Our results indicate that only minor differences in grain composition exist between tetraploid conservation varieties and modern cultivars.

{"title":"ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties","authors":"Marco Bonarrigo , Sabrina Geisslitz , Katharina Anne Scherf , Bernardo Messina , Giuseppe Russo , Francesco Sestili , Stefania Masci","doi":"10.1016/j.jcs.2025.104190","DOIUrl":"10.1016/j.jcs.2025.104190","url":null,"abstract":"<div><div>Recently, there has been an increasing interest in wheat landraces and historical varieties mainly cultivated at the beginning of the 19th century, defined as conservation varieties. Most of the Italian tetraploid conservation varieties originate from Sicily, where they are yet boosting the local economy. One of the main reasons for the growing interest in these varieties is the consumers’ perception that they are healthier and safer than their modern counterparts. It is thought that their consumption could ameliorate symptoms of non-celiac wheat sensitivity (NCWS) and irritable bowel syndrome (IBS). Amylase/trypsin-inhibitors (ATIs) and fructans are among the wheat grain components linked to these conditions. In this study we quantified ATI and fructans in five Sicilian conservation varieties (Bidì, Perciasacchi, Russello, Timilia reste bianche, Timilia reste nere) and three modern cultivars (Iride, Orizzonte, Simeto) in a multi-environment trial. Moreover, we calculated the percentage of unextractable polymetric proteins (%UPP) to predict their technological quality. Our findings revealed no significant differences between conservation varieties and modern cultivars for total ATI content, although variations were observed in the composition of individual ATIs. The fructan content was lower in conservation varieties, especially in Bidì and Russello. Overall, %UPP was generally higher in modern cultivars, although Bidì often displayed comparable values. The environmental influence was significant for all analysed traits; however, high heritability was yet observed for all, except for total ATI content. Our results indicate that only minor differences in grain composition exist between tetraploid conservation varieties and modern cultivars.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104190"},"PeriodicalIF":3.9,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-17 DOI: 10.1016/j.jcs.2025.104189

Mamta , Diksha Singh , Bharat Gupta , Rakesh Bhardwaj , Gopala Krishnan S , Prolay K. Bhowmick , Nagarajan M , Vinod KK , Ellur RK , Singh AK , Haritha Bollinedi

Psychiatric nutrition underscores the vital connection between diet and mental well-being. Germinated Brown Rice (GBR), serves as one of the richest natural sources of γ-aminobutyric acid (GABA), a neurotransmitter known for alleviating stress-related disorders, anxiety, and other mental health concerns, thus making GBR a healthier alternative to white rice. The current study depicts a maiden effort to systematically characterize rice germplasm accessions for GABA content in GBR at two locations—Aduthurai, Tamil Nadu and New Delhi—revealing broad genetic variation (7.19–75.04 mg/100g and 9.32–35.74 mg/100g, respectively) for the trait. The genotype, OYR128, that showed stable expression across two locations is identified as a potential donor for introgression breeding programs. The panel was genotyped with 50K SNP markers, and genome-wide association analysis using the multi-locus models FarmCPU and BLINK identified six significant MTAs for GABA content, explaining 0.06–4.15 % of the phenotypic variance. In-silico analysis identified 10 putative candidate genes in the MTA regions, including those encoding Proline-rich proteins, Orn/DAP/Arg decarboxylase, and Aldehyde dehydrogenase, which play key roles in GABA biosynthesis. These MTAs and candidate genes can be deployed in breeding strategies for enhancing GABA content in GBR and developing biofortified rice varieties with nutraceutical properties.

{"title":"Genome-wide association study revealed novel MTAs for gamma-amino butyric acid in germinated brown rice","authors":"Mamta , Diksha Singh , Bharat Gupta , Rakesh Bhardwaj , Gopala Krishnan S , Prolay K. Bhowmick , Nagarajan M , Vinod KK , Ellur RK , Singh AK , Haritha Bollinedi","doi":"10.1016/j.jcs.2025.104189","DOIUrl":"10.1016/j.jcs.2025.104189","url":null,"abstract":"<div><div>Psychiatric nutrition underscores the vital connection between diet and mental well-being. Germinated Brown Rice (GBR), serves as one of the richest natural sources of γ-aminobutyric acid (GABA), a neurotransmitter known for alleviating stress-related disorders, anxiety, and other mental health concerns, thus making GBR a healthier alternative to white rice. The current study depicts a maiden effort to systematically characterize rice germplasm accessions for GABA content in GBR at two locations—Aduthurai, Tamil Nadu and New Delhi—revealing broad genetic variation (7.19–75.04 mg/100g and 9.32–35.74 mg/100g, respectively) for the trait. The genotype, OYR128, that showed stable expression across two locations is identified as a potential donor for introgression breeding programs. The panel was genotyped with 50K SNP markers, and genome-wide association analysis using the multi-locus models FarmCPU and BLINK identified six significant MTAs for GABA content, explaining 0.06–4.15 % of the phenotypic variance<em>. In-silico</em> analysis identified 10 putative candidate genes in the MTA regions, including those encoding Proline-rich proteins, Orn/DAP/Arg decarboxylase, and Aldehyde dehydrogenase, which play key roles in GABA biosynthesis. These MTAs and candidate genes can be deployed in breeding strategies for enhancing GABA content in GBR and developing biofortified rice varieties with nutraceutical properties.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104189"},"PeriodicalIF":3.9,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143865110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-15 DOI: 10.1016/j.jcs.2025.104186

Gourav Chakraborty , Nagarajan J , Anand Kishore , Pramod K. Prabhakar , Malay Yadav , Arun Sharma

The study examines the effectiveness of pulsed electric field (PEF) intensity on the stabilization of rice bran (RB) and its comparison with microwave (MW) and hot air oven stabilization methods. PEF treatments at a high electric field intensity of 20 kV/cm significantly stabilized RB, leading to a decrease in free fatty acid value. PEF-treated RB also showed reduced lipase activity while enhancing γ-oryzanol content under high PEF intensity. PEF-treated RB had a higher protein content (12.44 %), underscoring its effectiveness in preserving non-protein nitrogen components. The hot air oven treatment produced the highest mean particle size (84.55 μm). The refractive index of rice bran oil (RBO) ranged from 1.47 to 1.47 at 25 °C. The fatty acid profile showed that PEF treatment had the highest saturated fatty acid content and reduced monounsaturated fatty acids. PEF-treated RB cookies had a lower hardness (1493.11 g) than the control sample (2942.49 g). Cookies incorporated with up to 15 % PEF-treated RB maintained a favourable sensory profile, presenting a promising approach to enhancing the nutritional content of cookies without compromising taste and texture. The findings provide valuable insights into the effective valorization of PEF-treated RB in cookies.

{"title":"Valorization of pulsed electric field-treated rice bran in cookie baking: Effects on stabilization and application","authors":"Gourav Chakraborty , Nagarajan J , Anand Kishore , Pramod K. Prabhakar , Malay Yadav , Arun Sharma","doi":"10.1016/j.jcs.2025.104186","DOIUrl":"10.1016/j.jcs.2025.104186","url":null,"abstract":"<div><div>The study examines the effectiveness of pulsed electric field (PEF) intensity on the stabilization of rice bran (RB) and its comparison with microwave (MW) and hot air oven stabilization methods. PEF treatments at a high electric field intensity of 20 kV/cm significantly stabilized RB, leading to a decrease in free fatty acid value. PEF-treated RB also showed reduced lipase activity while enhancing γ-oryzanol content under high PEF intensity. PEF-treated RB had a higher protein content (12.44 %), underscoring its effectiveness in preserving non-protein nitrogen components. The hot air oven treatment produced the highest mean particle size (84.55 μm). The refractive index of rice bran oil (RBO) ranged from 1.47 to 1.47 at 25 °C. The fatty acid profile showed that PEF treatment had the highest saturated fatty acid content and reduced monounsaturated fatty acids. PEF-treated RB cookies had a lower hardness (1493.11 g) than the control sample (2942.49 g). Cookies incorporated with up to 15 % PEF-treated RB maintained a favourable sensory profile, presenting a promising approach to enhancing the nutritional content of cookies without compromising taste and texture. The findings provide valuable insights into the effective valorization of PEF-treated RB in cookies.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104186"},"PeriodicalIF":3.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive quality grading and dynamic prediction of physicochemical indicators of maize during storage based on clustering and time-series prediction models

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-15 DOI: 10.1016/j.jcs.2025.104187

Mingwen Bi , Hefei Chen , Min Zuo

Maize is a vital cereal crop, and its quality is influenced by various environmental factors during storage. To achieve scientific management of maize quality and maintain optimal conditions, this study examined 26 sets of maize samples stored under different environmental conditions (temperature, humidity, and initial moisture). Six key physicochemical indicators—bulk density, fat acidity, germination rate, malondialdehyde (MDA), protein, and starch—were selected to represent maize quality. Based on these indicators, a clustering algorithm was employed to grade maize quality and develop a comprehensive classification standard tailored for high-quality storage outcomes. On this basis, time-series prediction models for quality indicators were developed, utilizing 360 days of time-series data to dynamically predict indicator values. Comprehensive quality levels were calculated to evaluate storage performance. The results demonstrated that the K-Means++ algorithm achieved the best clustering performance with a Silhouette Coefficient of 0.7446 and a Davies-Bouldin index of 0.4336, effectively distinguishing maize quality variation across different storage environments. Moreover, the RNN-based time-series prediction model yielded a Mean Absolute Percentage Error (MAPE) as low as 1.28 % under a 21-day time window, confirming its high accuracy and suitability for practical storage management. This research provides scientific guidance for maize storage management, offering technical support for reducing quality loss during storage and extending the storage period of high-quality maize, with significant practical implications.

{"title":"Comprehensive quality grading and dynamic prediction of physicochemical indicators of maize during storage based on clustering and time-series prediction models","authors":"Mingwen Bi , Hefei Chen , Min Zuo","doi":"10.1016/j.jcs.2025.104187","DOIUrl":"10.1016/j.jcs.2025.104187","url":null,"abstract":"<div><div>Maize is a vital cereal crop, and its quality is influenced by various environmental factors during storage. To achieve scientific management of maize quality and maintain optimal conditions, this study examined 26 sets of maize samples stored under different environmental conditions (temperature, humidity, and initial moisture). Six key physicochemical indicators—bulk density, fat acidity, germination rate, malondialdehyde (MDA), protein, and starch—were selected to represent maize quality. Based on these indicators, a clustering algorithm was employed to grade maize quality and develop a comprehensive classification standard tailored for high-quality storage outcomes. On this basis, time-series prediction models for quality indicators were developed, utilizing 360 days of time-series data to dynamically predict indicator values. Comprehensive quality levels were calculated to evaluate storage performance. The results demonstrated that the K-Means++ algorithm achieved the best clustering performance with a Silhouette Coefficient of 0.7446 and a Davies-Bouldin index of 0.4336, effectively distinguishing maize quality variation across different storage environments. Moreover, the RNN-based time-series prediction model yielded a Mean Absolute Percentage Error (MAPE) as low as 1.28 % under a 21-day time window, confirming its high accuracy and suitability for practical storage management. This research provides scientific guidance for maize storage management, offering technical support for reducing quality loss during storage and extending the storage period of high-quality maize, with significant practical implications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104187"},"PeriodicalIF":3.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking 水分预处理对玉米（Zea mays L.）仁在缩短时间的碱性蒸煮条件下的行为和玉米饼质量的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-15 DOI: 10.1016/j.jcs.2025.104188

Monserrath Barajas-Olivares , Erick Heredia-Olea , Esther Pérez-Carrillo , Edgar R. Pérez-Gaytan , Julian de la Rosa-Millan

This study investigates the impact of maize moisture content—achieved through soaking—on starch functionality, cooking behavior, and tortilla quality. The research focuses on how varying pre-soaking times alter the hydration state of maize kernels and influence physicochemical and molecular transformations during lime cooking, offering insight into strategies for reducing energy and time in traditional tortilla processing. White maize kernels were soaked for up to 32 h, with 12 h being chosen for achieving moisture levels (∼38.6 %) conducive to efficient cooking. When cooked for 15 min in alkaline conditions, these pre-soaked kernels reached 49.7 % final moisture content more rapidly than unsoaked controls. This hydration difference significantly affected starch behavior: pre-soaked samples exhibited lower gelatinization temperatures and enthalpy, greater swelling capacity, and higher levels of rapidly digestible starch. Molecular analysis revealed reductions in starch molecular weight and radius of gyration, suggesting partial depolymerization. Tortillas produced from pre-soaked maize demonstrated higher initial softness and extensibility, attributed to enhanced starch gelatinization. However, they also exhibited greater firmness after 3 days of storage due to accelerated retrogradation, highlighting a trade-off between immediate texture quality and shelf stability. Moisture content was a key determinant in these outcomes, reinforcing the central role of water availability in thermal and structural transitions. These findings suggest that pre-soaking maize before cooking is a viable strategy for modulating processing outcomes, reducing cooking time, and tailoring textural properties. Reframing traditional nixtamalization through moisture optimization offers new pathways for improving product quality and energy efficiency in maize-based food systems.

{"title":"Effect of moisture preconditioning on maize (Zea mays L.) kernel behavior and tortilla quality under reduced-time alkaline cooking","authors":"Monserrath Barajas-Olivares , Erick Heredia-Olea , Esther Pérez-Carrillo , Edgar R. Pérez-Gaytan , Julian de la Rosa-Millan","doi":"10.1016/j.jcs.2025.104188","DOIUrl":"10.1016/j.jcs.2025.104188","url":null,"abstract":"<div><div>This study investigates the impact of maize moisture content—achieved through soaking—on starch functionality, cooking behavior, and tortilla quality. The research focuses on how varying pre-soaking times alter the hydration state of maize kernels and influence physicochemical and molecular transformations during lime cooking, offering insight into strategies for reducing energy and time in traditional tortilla processing. White maize kernels were soaked for up to 32 h, with 12 h being chosen for achieving moisture levels (∼38.6 %) conducive to efficient cooking. When cooked for 15 min in alkaline conditions, these pre-soaked kernels reached 49.7 % final moisture content more rapidly than unsoaked controls. This hydration difference significantly affected starch behavior: pre-soaked samples exhibited lower gelatinization temperatures and enthalpy, greater swelling capacity, and higher levels of rapidly digestible starch. Molecular analysis revealed reductions in starch molecular weight and radius of gyration, suggesting partial depolymerization. Tortillas produced from pre-soaked maize demonstrated higher initial softness and extensibility, attributed to enhanced starch gelatinization. However, they also exhibited greater firmness after 3 days of storage due to accelerated retrogradation, highlighting a trade-off between immediate texture quality and shelf stability. Moisture content was a key determinant in these outcomes, reinforcing the central role of water availability in thermal and structural transitions. These findings suggest that pre-soaking maize before cooking is a viable strategy for modulating processing outcomes, reducing cooking time, and tailoring textural properties. Reframing traditional nixtamalization through moisture optimization offers new pathways for improving product quality and energy efficiency in maize-based food systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104188"},"PeriodicalIF":3.9,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143843312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-10 DOI: 10.1016/j.jcs.2025.104181

Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun

How the differences in the structure of active cavities of α-amylase, β-amylase and Maltotetraose-forming amylase affect their binding modes to starch chains was investigated in depth. Meanwhile, the aim of this study was also to analyse how the differences in binding modes change the structure of starch and ultimately influence starch retrogradation properties. Molecular docking analyses showed that Maltotetraose-forming amylase had a larger active cavity (1202.69 A³) and greater quantities of aromatic amino acids, which facilitated the recognition of amylopectin chains and the binding energy to starch of up to −6.6 kcal/mol, indicating a stronger binding capacity. It was observed that Maltotetraose-forming amylase more readily recognized the surface of starch granules and effectively decreased the thickness of crystalline layer and the contents of B1-B3 chains by breaking glycosidic bonds. In addition, the higher the binding energy between amylase and starch chains, ultimately led to a negative correlation with the rate of starch retrogradation.

{"title":"How to regulate retrogradation behavior of wheat starch after different amylases: Structural analysis","authors":"Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun","doi":"10.1016/j.jcs.2025.104181","DOIUrl":"10.1016/j.jcs.2025.104181","url":null,"abstract":"<div><div>How the differences in the structure of active cavities of α-amylase, β-amylase and Maltotetraose-forming amylase affect their binding modes to starch chains was investigated in depth. Meanwhile, the aim of this study was also to analyse how the differences in binding modes change the structure of starch and ultimately influence starch retrogradation properties. Molecular docking analyses showed that Maltotetraose-forming amylase had a larger active cavity (1202.69 A<sup>3</sup>) and greater quantities of aromatic amino acids, which facilitated the recognition of amylopectin chains and the binding energy to starch of up to −6.6 kcal/mol, indicating a stronger binding capacity. It was observed that Maltotetraose-forming amylase more readily recognized the surface of starch granules and effectively decreased the thickness of crystalline layer and the contents of B1-B3 chains by breaking glycosidic bonds. In addition, the higher the binding energy between amylase and starch chains, ultimately led to a negative correlation with the rate of starch retrogradation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104181"},"PeriodicalIF":3.9,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of the textural properties of brown rice by magnetic field-assisted germination

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-09 DOI: 10.1016/j.jcs.2025.104178

Caiwen Chen , Enbo Xu , Pei Wang , Shangyuan Sang , Yongbin Han , Dandan Li

This study aimed to improve the texture of brown rice by magnetic field-assisted germination. Brown rice was germinated using magnetic field in the absence/presence of exogenous γ-aminobutyric acid, with subsequent monitoring of changes in rice texture, basic component contents, and the structure, physicochemical properties, and interactions of starch, protein, and fiber. Results indicated that the hardness of cooked brown rice decreased by 12.3 %–20.9 %, while the stickiness increased by 7.7 %–23.1 % after germination. The limited decomposition of starch during germination did not fully explain the significant changes in germinated brown rice texture; instead, alterations in dietary fiber-starch and protein-starch interactions likely played a more significant role. Changes in structure of protein, dietary fiber, and starch during germination largely reduced pasting viscosities of brown rice flour, thereby substantially enhancing the texture of cooked rice. Magnetic field improved the germination by activating hydrolases, thus showing more significant impact on the content and interactions of basic component and resulting in more enhancement of brown rice texture. Overall, this study suggested that magnetic field could be an efficient method for improving germinated brown rice texture, which provide theoretical and technical guidance for the development of high-quality brown rice products.

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引用次数: 0

Microstructural evolution of wheat kernels during germination: a multi-scale approach 发芽过程中小麦籽粒微观结构的演变：一种多尺度方法

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-08 DOI: 10.1016/j.jcs.2025.104184

Isanka Gimhani , Nicola Gasparre , Jitendra Paliwal , Cristina M. Rosell

Wheat is one of the most extensively cultivated cereals, with its pre-harvest quality being critical for subsequent food production. In-field sprouting, triggered by sudden climatic changes, alpha-amylase levels in wheat rise, negatively impacting its quality. This study aims to examine germination progression at the microstructural level. Canadian Western Red Spring (CWRS) wheat was germinated under controlled germination conditions for 6, 12, 18, 24, and 36 h. Alpha-amylase activity, the Falling Number, bulk density, starch crystallinity and microstructural analysis by X-ray micro-computed tomography (micro-CT) and scanning electron microscopy (SEM) were measured. The decline in the Falling Number and the rise in alpha-amylase activity confirmed the progress of germination. Bulk density significantly (p < 0.05) decreased in the germinated kernels, whereas porosity significantly (p < 0.05) increased after 24-h germination. X-ray micro-CT and SEM images showed considerable structural changes at 36 h of germination. Although no significant differences in the cross-sectional area were observed across the kernels as germination progressed, pores were detected in the kernel crease after 36 h. Likewise, the 36-h germinated sample showed a significantly thicker outer layer in the apical region of the kernel, likely due to the detachment of the outer layer. Notable changes in starch and protein structures were observed after 18 h, while starch crystallinity increased throughout germination. Overall, the results indicate that germination-induced alpha-amylase activity significantly impacts the microstructure of wheat kernels, particularly by increasing the outer layer thickness at the apical part of the kernel.

小麦是最广泛种植的谷物之一，其收获前的质量对后续的粮食生产至关重要。在田间发芽时，由于气候突变，小麦中的α-淀粉酶水平会升高，从而对小麦的品质产生负面影响。本研究旨在从微观结构层面研究发芽过程。在受控发芽条件下，对加拿大西部红春（CWRS）小麦分别发芽 6、12、18、24 和 36 小时，测量α-淀粉酶活性、降落数值、容重、淀粉结晶度，并通过 X 射线显微计算机断层扫描（micro-CT）和扫描电子显微镜（SEM）进行微观结构分析。降落数值的下降和α-淀粉酶活性的上升证实了发芽的进展。发芽 24 小时后，发芽果仁的体积密度明显降低（p < 0.05），而孔隙率则明显增加（p < 0.05）。X 射线显微 CT 和扫描电子显微镜图像显示，发芽 36 小时后，核仁的结构发生了很大变化。同样，发芽 36 小时的样本显示，核仁顶端区域的外层明显变厚，这可能是由于外层脱落造成的。淀粉和蛋白质结构在 18 小时后发生了显著变化，而淀粉结晶度在整个发芽过程中都在增加。总之，研究结果表明，发芽诱导的α-淀粉酶活性对小麦籽粒的微观结构有显著影响，特别是通过增加籽粒顶端部分的外层厚度。

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引用次数: 0

Effect of egg white on the structure and properties of starch in wheat noodles

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-04-07 DOI: 10.1016/j.jcs.2025.104182

Jinyi Xu , Shangyuan Sang , Jinye Zhang , Jiali Xing , Rong He , Fuxing Xu , Guanghui Fang , Dan Ouyang , Ying Wan , Xiaohu Luo

In this study, the cooking and textural properties of the noodles prepared with whole egg, egg white, and yolk were evaluated firstly. The results showed that the addition of egg white improved the cooking quality of the noodles more significantly compared to that of whole egg and yolk. And the microstructure analysis showed that noodles made with 3.12 % egg white powder (EWP) had smoother surface and denser network structure. Moreover, the EWP strengthened network structure not only limited the leaching out of the amylose but trapped large starch particles. Besides, the rheological and starch structure analysis confirmed the EWP-enhanced network limited the pasting of starch to reduce its viscosity and decreased the crystallinity of starch. This study analyses the mechanism of protein addition on the improvement of cooking properties of noodles based on starch structural changes, which will provide new perspectives on the preparation of noodles with designed properties.

引用次数: 0