Pub Date : 2025-03-10DOI: 10.1016/j.jcs.2025.104154
Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare
Raw quinoa germ (RQG), processed physically, was further refined using hammer milling and fractionated based on particle size into Fine (<100 μm), Medium (100–300 μm), and Coarse (300–500 μm) fractions. These were then defatted to produce quinoa germ protein concentrate (QGPC). The study assessed the influence of particle size and defatting on physicochemical, functional, and rheological properties. Quinoa protein, a complete protein, is concentrated in the germ portion. QGPC showed a higher protein content (43.04 %) compared to RQG (35.43 %). Analysis revealed higher protein and mineral content in coarse fractions, while brightness values increased with decreasing particle size. QGPC demonstrated superior functional properties, including a water-holding capacity (WHC) of 2.78 g/g and oil-holding capacity (OHC) of 3.10 g/g. Coarse fractions exhibited enhanced foaming capacity and stability. The study produced QGPC with a yield exceeding 70 %, characterized by unique functional properties, making it a promising ingredient for targeted food product development.
{"title":"Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein","authors":"Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare","doi":"10.1016/j.jcs.2025.104154","DOIUrl":"10.1016/j.jcs.2025.104154","url":null,"abstract":"<div><div>Raw quinoa germ (RQG), processed physically, was further refined using hammer milling and fractionated based on particle size into Fine (<100 μm), Medium (100–300 μm), and Coarse (300–500 μm) fractions. These were then defatted to produce quinoa germ protein concentrate (QGPC). The study assessed the influence of particle size and defatting on physicochemical, functional, and rheological properties. Quinoa protein, a complete protein, is concentrated in the germ portion. QGPC showed a higher protein content (43.04 %) compared to RQG (35.43 %). Analysis revealed higher protein and mineral content in coarse fractions, while brightness values increased with decreasing particle size. QGPC demonstrated superior functional properties, including a water-holding capacity (WHC) of 2.78 g/g and oil-holding capacity (OHC) of 3.10 g/g. Coarse fractions exhibited enhanced foaming capacity and stability. The study produced QGPC with a yield exceeding 70 %, characterized by unique functional properties, making it a promising ingredient for targeted food product development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104154"},"PeriodicalIF":3.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610616","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}
Pub Date : 2025-03-09DOI: 10.1016/j.jcs.2025.104153
Guozhen Wang , Jiejun Zhou , Xiaogang Luo , Bin Li , Qingyun Lyu , Li-Tao Tong , Wenping Ding
In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45 °C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of water absorption at different temperatures was fitted to the Peleg equation, and the quality differences of the GBR flour obtained under different soaking conditions were successfully predicted by this equation. The results showed that the primary state of water in the soaking process of GBR was weakly bound water and the water content when reaching the adsorption equilibrium was about 60%. Through the prediction of this equation, the damaged starch contents of the prepared GBR flour under various conditions were between 2% and 3%. This study provide a significant guidance method through fitting the Peleg equation for the milling process of the cereal flour.
{"title":"Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice","authors":"Guozhen Wang , Jiejun Zhou , Xiaogang Luo , Bin Li , Qingyun Lyu , Li-Tao Tong , Wenping Ding","doi":"10.1016/j.jcs.2025.104153","DOIUrl":"10.1016/j.jcs.2025.104153","url":null,"abstract":"<div><div>In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45 °C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of water absorption at different temperatures was fitted to the Peleg equation, and the quality differences of the GBR flour obtained under different soaking conditions were successfully predicted by this equation. The results showed that the primary state of water in the soaking process of GBR was weakly bound water and the water content when reaching the adsorption equilibrium was about 60%. Through the prediction of this equation, the damaged starch contents of the prepared GBR flour under various conditions were between 2% and 3%. This study provide a significant guidance method through fitting the Peleg equation for the milling process of the cereal flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104153"},"PeriodicalIF":3.9,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600693","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}
Pub Date : 2025-03-06DOI: 10.1016/j.jcs.2025.104150
C. Aruna , Kanti Meena , K.B.R.S. Visarada , K. Hariprasanna , C. Deepika , R. Venkateswarlu , I.K. Das , Dharmendra Kumar Meena , R. Madhusudhana , C. Tara Satyavathi
Functional and nutraceutical foods provide additional health benefits and the demand for such foods is increasing rapidly. Sorghum grain has received increased research attention for its functional and nutraceutical properties. Sorghum is a genetically diverse crop and the diversity extends to the presence of phenolic content and composition, which varies with the pericarp color. Many colored sorghums are available in germplasm including red, which is preferred by consumers. Available red sorghums lack high yield and their functional properties are not characterized. We developed a red sorghum variety, CSV 50Red that has high yield and is rich in antioxidant properties and mineral nutrition. Presence of special compounds like coumaric acid, ferulic acid, protocatechuic acid, chlorogenic acid, epicatechin, catechin, quercetin etc which are not found in the white grain variety is an additional advantage. The variety CSV 50Red is derived from a cross between a popular white grain sorghum variety, CSV 15 and a red germplasm line IS 23514 from Sudan belonging to the race, Caudatum. CSV 50Red was tested in multi-location trials during 2018-22 under the All India Co-ordinated research project on Sorghum (AICRP-Sorghum) and showed average grain yield advantage of more than 10% over the white variety, CSV 20. It showed higher level of grain mold resistance over the white variety in the grain mold nursery. Presence of higher levels of antioxidants and minerals in the new variety, CSV 50Red, coupled with its higher grain yield and grain mold resistance encourages its utility in the pharmaceutical and functional food industries.
{"title":"Red sorghum variety: A dual solution for functional food and grain mold resistance","authors":"C. Aruna , Kanti Meena , K.B.R.S. Visarada , K. Hariprasanna , C. Deepika , R. Venkateswarlu , I.K. Das , Dharmendra Kumar Meena , R. Madhusudhana , C. Tara Satyavathi","doi":"10.1016/j.jcs.2025.104150","DOIUrl":"10.1016/j.jcs.2025.104150","url":null,"abstract":"<div><div>Functional and nutraceutical foods provide additional health benefits and the demand for such foods is increasing rapidly. Sorghum grain has received increased research attention for its functional and nutraceutical properties. Sorghum is a genetically diverse crop and the diversity extends to the presence of phenolic content and composition, which varies with the pericarp color. Many colored sorghums are available in germplasm including red, which is preferred by consumers. Available red sorghums lack high yield and their functional properties are not characterized. We developed a red sorghum variety, CSV 50Red that has high yield and is rich in antioxidant properties and mineral nutrition. Presence of special compounds like coumaric acid, ferulic acid, protocatechuic acid, chlorogenic acid, epicatechin, catechin, quercetin etc which are not found in the white grain variety is an additional advantage. The variety CSV 50Red is derived from a cross between a popular white grain sorghum variety, CSV 15 and a red germplasm line IS 23514 from Sudan belonging to the race, Caudatum. CSV 50Red was tested in multi-location trials during 2018-22 under the All India Co-ordinated research project on Sorghum (AICRP-Sorghum) and showed average grain yield advantage of more than 10% over the white variety, CSV 20. It showed higher level of grain mold resistance over the white variety in the grain mold nursery. Presence of higher levels of antioxidants and minerals in the new variety, CSV 50Red, coupled with its higher grain yield and grain mold resistance encourages its utility in the pharmaceutical and functional food industries.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104150"},"PeriodicalIF":3.9,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593299","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}
Pub Date : 2025-02-27DOI: 10.1016/j.jcs.2025.104149
Jia Li , Chun Liu , Na-Na Wu , Bin Tan
Brown rice cake (BRC) is one of the traditional whole grain foods. This study mainly investigated the effect of freezing pretreatment (−20, −40 and −80 °C for 120 min) and different thermal stabilized rice bran on water distribution and migration, starch retrogradation and microstructure of BRCs. The results showed that the low temperature freezing pretreatment (−80 °C) of BRC containing stabilized rice bran could synergically enhance the binding ability of BRC with water molecules during freezing storage, and significantly increase the content of tightly bound water in BRCs. It was found that the lower temperature freezing pretreatment (−40 and −80 °C) for BRC and the presence of thermal stabilized rice bran in BRC could synergically retard the retrogradation of starch in BRCs, reduce the order of short-range structure in starch, and inhibit the recrystallization of starch. The microstructure results confirmed that lower temperature freezing (−40 and −80 °C) effectively limited the growth of ice crystals and greatly maintained the integrity of the internal structure of BRCs with different thermal stabilized rice bran. Therefore, the combination of thermal stabilized rice bran and low temperature rapid freezing is promising to obtain high-quality BRCs.
{"title":"Effects of freezing pretreatment on water migration and retrogradation properties of brown rice cake prepared from thermal stabilized rice bran","authors":"Jia Li , Chun Liu , Na-Na Wu , Bin Tan","doi":"10.1016/j.jcs.2025.104149","DOIUrl":"10.1016/j.jcs.2025.104149","url":null,"abstract":"<div><div>Brown rice cake (BRC) is one of the traditional whole grain foods. This study mainly investigated the effect of freezing pretreatment (−20, −40 and −80 °C for 120 min) and different thermal stabilized rice bran on water distribution and migration, starch retrogradation and microstructure of BRCs. The results showed that the low temperature freezing pretreatment (−80 °C) of BRC containing stabilized rice bran could synergically enhance the binding ability of BRC with water molecules during freezing storage, and significantly increase the content of tightly bound water in BRCs. It was found that the lower temperature freezing pretreatment (−40 and −80 °C) for BRC and the presence of thermal stabilized rice bran in BRC could synergically retard the retrogradation of starch in BRCs, reduce the order of short-range structure in starch, and inhibit the recrystallization of starch. The microstructure results confirmed that lower temperature freezing (−40 and −80 °C) effectively limited the growth of ice crystals and greatly maintained the integrity of the internal structure of BRCs with different thermal stabilized rice bran. Therefore, the combination of thermal stabilized rice bran and low temperature rapid freezing is promising to obtain high-quality BRCs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104149"},"PeriodicalIF":3.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593300","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}
Pub Date : 2025-02-24DOI: 10.1016/j.jcs.2025.104138
Heena Rani, Andrew Standish, Jason G. Walling, Sarah J. Whitcomb
High-quality malt is influenced by three primary factors: barley genotype, environmental conditions, and malting process. To effectively evaluate malting barley (Hordeum vulgare L.) breeding material and assess how environmental changes influence malt quality, it is essential to have laboratory-scale malting methods that can produce malt similar to that produced by commercial malting operations. However, existing laboratory-scale malting procedures often require large quantities of grain, specialized equipment, and are costly. To overcome these challenges, we developed a small sample-scale benchtop malting method utilizing standard laboratory equipment and components available at hardware stores. We validated the method by conducting standard malt quality tests including diastatic power, α-amylase activity, total malt protein, and wort composition (soluble protein, wort soluble/total malt protein, β-glucan, free amino nitrogen, and malt extract). Our findings indicate that the benchtop malting method yields quality metrics comparable to those obtained from established small-scale and full-scale malting protocols. Furthermore, a key innovation of this system is the use of separate Erlenmeyer flasks for malting each sample. Unlike conventional shared malting systems, this design enables precise measurement and comparison of treatment effects across samples malted simultaneously. This reliable, low-cost, and efficient method provides a valuable tool for screening malt quality traits in breeding lines with limited sample sizes and for testing malting regimes aimed at improving malt quality and efficiency. Additionally, it offers an accessible solution for producing high-quality, research-scale malt in laboratories without dedicated quality assurance facilities.
{"title":"Development and quality assessment of low-cost benchtop malting protocol for laboratory-scale barley (Hordeum vulgare L.) malt quality evaluation","authors":"Heena Rani, Andrew Standish, Jason G. Walling, Sarah J. Whitcomb","doi":"10.1016/j.jcs.2025.104138","DOIUrl":"10.1016/j.jcs.2025.104138","url":null,"abstract":"<div><div>High-quality malt is influenced by three primary factors: barley genotype, environmental conditions, and malting process. To effectively evaluate malting barley (<em>Hordeum vulgare</em> L.) breeding material and assess how environmental changes influence malt quality, it is essential to have laboratory-scale malting methods that can produce malt similar to that produced by commercial malting operations. However, existing laboratory-scale malting procedures often require large quantities of grain, specialized equipment, and are costly. To overcome these challenges, we developed a small sample-scale benchtop malting method utilizing standard laboratory equipment and components available at hardware stores. We validated the method by conducting standard malt quality tests including diastatic power, α-amylase activity, total malt protein, and wort composition (soluble protein, wort soluble/total malt protein, β-glucan, free amino nitrogen, and malt extract). Our findings indicate that the benchtop malting method yields quality metrics comparable to those obtained from established small-scale and full-scale malting protocols. Furthermore, a key innovation of this system is the use of separate Erlenmeyer flasks for malting each sample. Unlike conventional shared malting systems, this design enables precise measurement and comparison of treatment effects across samples malted simultaneously. This reliable, low-cost, and efficient method provides a valuable tool for screening malt quality traits in breeding lines with limited sample sizes and for testing malting regimes aimed at improving malt quality and efficiency. Additionally, it offers an accessible solution for producing high-quality, research-scale malt in laboratories without dedicated quality assurance facilities.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104138"},"PeriodicalIF":3.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-24DOI: 10.1016/j.jcs.2025.104148
Ankanksha Kumari, Anupam Roy
This study reports gelatinization induced whole grain rice fortification (GIWGRF) technology through micronutrient solution soaking, further gelatinization, and drying of pregelatinized rice. Rice with 57.06 ± 3.11 % degree-of-gelatinization (DG) preventing soaking-induced fissure formation (up to 55.40 ± 1.04 % dry basis moisture gain) was soaked in NaFeEDTA-solution (1063 mg/230 mL per 500 g of rice), steamed at 105 °C for 60, 80, 100, 120, and 140 s (acquiring 66 ± 2.42 %, 71 ± 2.27 %, 77 ± 1.96 %, 82 ± 1.86 %, and 87 ± 1.53% DG) and dried at 38 ± 2 °C to 14.11 ± 3.56 % db moisture-content. Gelatinization induced whole grain fortified rice kernel (GIWGFRK) steamed for 60, 80, and 100 s did not exhibit fissures, offered 98 % micronutrient uptake with its 60 %, 67 %, and 73 % washing and 30.88 %, 47.91 %, and 64.01% cooking retention. Rice steamed for 120 and 140 s resulted in fissures with breakage (5 and 10 %) but offered 98 % micronutrient uptake with 80 % and 90 % washing and 70.33 % and 84.12 % cooking retention. All fortified samples offered similar physicochemical and cooking properties, suggesting GIWGRF as a practical approach for whole grain rice fortification.
{"title":"Gelatinization induced whole grain rice fortification technology","authors":"Ankanksha Kumari, Anupam Roy","doi":"10.1016/j.jcs.2025.104148","DOIUrl":"10.1016/j.jcs.2025.104148","url":null,"abstract":"<div><div>This study reports gelatinization induced whole grain rice fortification (GIWGRF) technology through micronutrient solution soaking, further gelatinization, and drying of pregelatinized rice. Rice with 57.06 ± 3.11 % degree-of-gelatinization (DG) preventing soaking-induced fissure formation (up to 55.40 ± 1.04 % dry basis moisture gain) was soaked in NaFeEDTA-solution (1063 mg/230 mL per 500 g of rice), steamed at 105 °C for 60, 80, 100, 120, and 140 s (acquiring 66 ± 2.42 %, 71 ± 2.27 %, 77 ± 1.96 %, 82 ± 1.86 %, and 87 ± 1.53% DG) and dried at 38 ± 2 °C to 14.11 ± 3.56 % db moisture-content. Gelatinization induced whole grain fortified rice kernel (GIWGFRK) steamed for 60, 80, and 100 s did not exhibit fissures, offered 98 % micronutrient uptake with its 60 %, 67 %, and 73 % washing and 30.88 %, 47.91 %, and 64.01% cooking retention. Rice steamed for 120 and 140 s resulted in fissures with breakage (5 and 10 %) but offered 98 % micronutrient uptake with 80 % and 90 % washing and 70.33 % and 84.12 % cooking retention. All fortified samples offered similar physicochemical and cooking properties, suggesting GIWGRF as a practical approach for whole grain rice fortification.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104148"},"PeriodicalIF":3.9,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527217","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}
Pub Date : 2025-02-23DOI: 10.1016/j.jcs.2025.104139
Yuan Ye , Renxiang Yang , Jiayu Zhang , Jinyan Zhang , Weiguo Wu , Luyan Liao , Yu Zhang
In this study, four drying methods, including hot air drying (HAD), heat pump drying (HPD), far infrared drying (FID) and vacuum drying (VD) were used to dry rice flour. The effects of different drying methods on the properties of rice flour were studied, and the rice flour was further processed into rice tofu to study the effects on the quality of rice tofu. The results showed that the damaged starch content, solubility, and swelling power of rice flour treated with HPD were the lowest, while the viscosity, breakdown and setback value were the highest, showing the best thermal stability. The rice flour treated by the four drying methods were all weak gel system, and the gel shear stress of HPD treatment was the highest. Meanwhile, the gel hardness and chewiness of rice flour treated with HPD were significantly higher than other drying methods. In addition, the hardness and chewiness of rice tofu treated with HPD and the comprehensive sensory scores were the best. The results of cluster analysis showed that the four drying methods had different degrees of differences, among which HPD was significantly different from other drying methods.
{"title":"Effects of different drying methods on the properties of rice flour and the quality of rice tofu","authors":"Yuan Ye , Renxiang Yang , Jiayu Zhang , Jinyan Zhang , Weiguo Wu , Luyan Liao , Yu Zhang","doi":"10.1016/j.jcs.2025.104139","DOIUrl":"10.1016/j.jcs.2025.104139","url":null,"abstract":"<div><div>In this study, four drying methods, including hot air drying (HAD), heat pump drying (HPD), far infrared drying (FID) and vacuum drying (VD) were used to dry rice flour. The effects of different drying methods on the properties of rice flour were studied, and the rice flour was further processed into rice tofu to study the effects on the quality of rice tofu. The results showed that the damaged starch content, solubility, and swelling power of rice flour treated with HPD were the lowest, while the viscosity, breakdown and setback value were the highest, showing the best thermal stability. The rice flour treated by the four drying methods were all weak gel system, and the gel shear stress of HPD treatment was the highest. Meanwhile, the gel hardness and chewiness of rice flour treated with HPD were significantly higher than other drying methods. In addition, the hardness and chewiness of rice tofu treated with HPD and the comprehensive sensory scores were the best. The results of cluster analysis showed that the four drying methods had different degrees of differences, among which HPD was significantly different from other drying methods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104139"},"PeriodicalIF":3.9,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509935","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}
Pub Date : 2025-02-22DOI: 10.1016/j.jcs.2025.104140
Yuan Guo , Baoyi Wang , Xiaona Zhai , Liang Liang , Jianxiong Hao , Haisheng Pei , Yuanyuan Li
The bond agglomeration of wheat bran (WB) powder with superfine grinding (SG) time extension is a technological barrier to its application in wheat flour. Gluten protein is considered to be the main component contributing to whole wheat flour quality. The effect of SG combined with glutenin treatment on the physicochemical and structural properties of WB powder was investigated in this study. The results indicated that when the crushing time reached 30 min, the combination of SG and glutenin treatment significantly reduced the Dv50 value to 15.60 μm and the span value to 2.57, while increasing the soluble dietary fiber (SDF) content to 8.64% of WB compared to the use of either SG or glutenin treatment individually. Besides, the combination of SG and glutenin in comparison to SG alone facilitated the destruction of crystalline regions and the regulation of internal functional groups of cellulose and hemicellulose, resulting in a reduction of the crystallinity from 28.65% to 22.34%. Furthermore, treatment with both SG and glutenin augmented the absolute value of the surface height difference to 33.6 nm, which can be attributed to enhanced surface roughness, smaller fiber fragments, and flexible porous structure. Ultimately, it is suggested that the synergistic effect of SG and glutenin treatment on the improvement of the physicochemical and structural properties of WB powder may be linked to electrostatic interactions as well as hydrogen bond interactions. Overall, these findings can promote the technological development of modulating the physicochemical properties of WB to formulate novel whole grain flours.
{"title":"Insights into improvement of the physicochemical and structural properties of wheat bran powder via combined effects of superfine grinding and glutenin","authors":"Yuan Guo , Baoyi Wang , Xiaona Zhai , Liang Liang , Jianxiong Hao , Haisheng Pei , Yuanyuan Li","doi":"10.1016/j.jcs.2025.104140","DOIUrl":"10.1016/j.jcs.2025.104140","url":null,"abstract":"<div><div>The bond agglomeration of wheat bran (WB) powder with superfine grinding (SG) time extension is a technological barrier to its application in wheat flour. Gluten protein is considered to be the main component contributing to whole wheat flour quality. The effect of SG combined with glutenin treatment on the physicochemical and structural properties of WB powder was investigated in this study. The results indicated that when the crushing time reached 30 min, the combination of SG and glutenin treatment significantly reduced the <em>D</em><sub>v<em>50</em></sub> value to 15.60 μm and the span value to 2.57, while increasing the soluble dietary fiber (SDF) content to 8.64% of WB compared to the use of either SG or glutenin treatment individually. Besides, the combination of SG and glutenin in comparison to SG alone facilitated the destruction of crystalline regions and the regulation of internal functional groups of cellulose and hemicellulose, resulting in a reduction of the crystallinity from 28.65% to 22.34%. Furthermore, treatment with both SG and glutenin augmented the absolute value of the surface height difference to 33.6 nm, which can be attributed to enhanced surface roughness, smaller fiber fragments, and flexible porous structure. Ultimately, it is suggested that the synergistic effect of SG and glutenin treatment on the improvement of the physicochemical and structural properties of WB powder may be linked to electrostatic interactions as well as hydrogen bond interactions. Overall, these findings can promote the technological development of modulating the physicochemical properties of WB to formulate novel whole grain flours.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104140"},"PeriodicalIF":3.9,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474441","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}
Pub Date : 2025-02-19DOI: 10.1016/j.jcs.2025.104137
Yi Zhao , Xingyu Liu , Likui Fang , Guanghua He , Yunjun Zeng , Geng Zhong
This study systematically analyzed the effects of different cultivation treatments, including flavor-enhancing cultivation (T1: conventional fertilization, T2: flavor-enhancing cultivation technology, T3: quality-maintaining cultivation technology 1, T4: quality-maintaining cultivation technology 2, T5: nitrogen-free control), on the aroma components and eating quality of Chongqing aromatic rice. The results indicated that different treatments significantly affected the physicochemical properties, aroma profile, and eating quality of rice. Aroma component analysis showed that T2 treatment significantly increased the content of 2-acetyl-1-pyrroline (2-AP) (206.66 ± 11.00 μg/kg), resulting in a stronger popcorn-like aroma in the cooked rice, while T5 treatment significantly increased the accumulation of advanced aldehydes such as nonanal and decanal, enhancing the overall aroma complexity. Regarding eating quality, the T3 and T4 treatments resulted in lower hardness (395.33 ± 171.74 g and 330.56 ± 39.68 g) and adhesiveness (198.21 ± 87.88 g and 128.68 ± 30.15 g), contributing to a softer and more palatable texture, whereas T2 treatment led to relatively higher protein and amylose content. Cooking quality tests indicated that the T2 treatment achieved the highest swelling and water absorption rates, demonstrating good cooking performance. These findings have important implications for improving the aroma and texture quality of aromatic rice in Chongqing, which could help increase market competitiveness and provide practical guidance for optimizing regional agricultural practices. Comprehensive analysis suggests that the flavor-enhancing cultivation technology (T2) has great potential in improving the aroma and eating quality of aromatic rice, providing a scientific basis for optimizing the cultivation management of aromatic rice.
{"title":"Enhancing aroma and eating quality of Chongqing aromatic rice via flavor-boosting cultivation","authors":"Yi Zhao , Xingyu Liu , Likui Fang , Guanghua He , Yunjun Zeng , Geng Zhong","doi":"10.1016/j.jcs.2025.104137","DOIUrl":"10.1016/j.jcs.2025.104137","url":null,"abstract":"<div><div>This study systematically analyzed the effects of different cultivation treatments, including flavor-enhancing cultivation (T1: conventional fertilization, T2: flavor-enhancing cultivation technology, T3: quality-maintaining cultivation technology 1, T4: quality-maintaining cultivation technology 2, T5: nitrogen-free control), on the aroma components and eating quality of Chongqing aromatic rice. The results indicated that different treatments significantly affected the physicochemical properties, aroma profile, and eating quality of rice. Aroma component analysis showed that T2 treatment significantly increased the content of 2-acetyl-1-pyrroline (2-AP) (206.66 ± 11.00 μg/kg), resulting in a stronger popcorn-like aroma in the cooked rice, while T5 treatment significantly increased the accumulation of advanced aldehydes such as nonanal and decanal, enhancing the overall aroma complexity. Regarding eating quality, the T3 and T4 treatments resulted in lower hardness (395.33 ± 171.74 g and 330.56 ± 39.68 g) and adhesiveness (198.21 ± 87.88 g and 128.68 ± 30.15 g), contributing to a softer and more palatable texture, whereas T2 treatment led to relatively higher protein and amylose content. Cooking quality tests indicated that the T2 treatment achieved the highest swelling and water absorption rates, demonstrating good cooking performance. These findings have important implications for improving the aroma and texture quality of aromatic rice in Chongqing, which could help increase market competitiveness and provide practical guidance for optimizing regional agricultural practices. Comprehensive analysis suggests that the flavor-enhancing cultivation technology (T2) has great potential in improving the aroma and eating quality of aromatic rice, providing a scientific basis for optimizing the cultivation management of aromatic rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104137"},"PeriodicalIF":3.9,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143477988","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}
The effects of chickpea protein hydrolysates (CPH) with different hydrolysis times (30 min, 60 min, and 120 min) and different amounts (5%, 10%, and 20%) on the multi-scale structure and digestibility of rice starch (RS) were investigated. The addition of CPH did not change the recrystallization of rice starch compared to pure rice starch. The addition of CPH increased the pasting temperature of starch, decreased the enthalpy of pasting, and effectively inhibited the pasting of starch. In vitro digestion results showed that the interaction between CPH and rice starch significantly reduced the digestibility of rice starch. The content of rapidly digestible starch in the RS-10% CPH120 complex decreased from 50.41% to 40.56%. However, the addition of 20% CPH hydrolyzed for 120 min may inhibit the non-covalent interaction between RS and CPH due to the aggregation of more short peptides. The RDS content in the complex RS-20% CPH120 (41.98%) was higher than that of RS-10% CPH120 (40.56%). In conclusion, our work demonstrates for the first time that CPH has a significant inhibitory effect on starch digestion.
{"title":"Effect of chickpea protein hydrolysate on multi-scale structure and in vitro digestive properties of rice starch","authors":"Zhuojia Lv, Cuiping Han, Xue Yang, Junfang Zhang, Yujie Duan, Qingxin Guo, Jianjun Cheng","doi":"10.1016/j.jcs.2025.104136","DOIUrl":"10.1016/j.jcs.2025.104136","url":null,"abstract":"<div><div>The effects of chickpea protein hydrolysates (CPH) with different hydrolysis times (30 min, 60 min, and 120 min) and different amounts (5%, 10%, and 20%) on the multi-scale structure and digestibility of rice starch (RS) were investigated. The addition of CPH did not change the recrystallization of rice starch compared to pure rice starch. The addition of CPH increased the pasting temperature of starch, decreased the enthalpy of pasting, and effectively inhibited the pasting of starch. In vitro digestion results showed that the interaction between CPH and rice starch significantly reduced the digestibility of rice starch. The content of rapidly digestible starch in the RS-10% CPH120 complex decreased from 50.41% to 40.56%. However, the addition of 20% CPH hydrolyzed for 120 min may inhibit the non-covalent interaction between RS and CPH due to the aggregation of more short peptides. The RDS content in the complex RS-20% CPH120 (41.98%) was higher than that of RS-10% CPH120 (40.56%). In conclusion, our work demonstrates for the first time that CPH has a significant inhibitory effect on starch digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104136"},"PeriodicalIF":3.9,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143477987","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}
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