Journal of Cereal Science最新文献_第10页

Electron beam irradiation inhibits high-moisture rice quality deterioration during storage 电子束辐照抑制高水分大米储藏过程中的品质劣化

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-09-01 DOI: 10.1016/j.jcs.2025.104264

Dongmin Li , Jiali Xing , Pei Wang , Li Wang , Yuwei Zhang , Rong He , Dan Ouyang , Ying Wan , Xiaohu Luo

This research conducted a systematic investigation into the impacts of electron beam irradiation (EBI, 1–4 kGy) on the storage quality of high-moisture rice (HMR, 17 % moisture) and low-moisture rice (LMR, 13 % moisture) over a 270-day period. Results showed that EBI significantly delayed the quality fission in HMR, effectively inhibited the increase in fatty acid values (e.g., HMR-4 kGy maintained a fatty acid value of 16.57 mg KOH/100g) and suppressed lipase activity (HMR-4 kGy showed only 4.93 U/mL lipase activity after storage). X-ray diffraction and differential scanning calorimetry analyses revealed dose-dependent reductions in starch crystallinity (11.61 and 6.78 percentage point decreases for HMR and LMR, respectively) and gelatinization temperature (5.98 °C and 5.48 °C decreases). Low-field nuclear magnetic resonance indicated improved water absorption in irradiated samples, attributed to increased starch granule surface micro-cracks. After storage, EBI-treated HMR retained higher bound water content and superior textural properties. The multivariate linear prediction model exhibited high goodness-of-fit (R² is 0.881 and 0.887, respectively), verifying its reliability for predicting fatty acid value and moisture content changes during storage Overall, EBI represents a promising green grain storage technology for maintaining the storage stability of HMR, primarily by preserving its moisture content and inhibiting the elevation of fatty acid levels.

本研究系统研究了电子束辐照（EBI, 1 ~ 4 kGy）对高水分水稻（HMR， 17%水分）和低水分水稻（LMR， 13%水分）270 d贮藏品质的影响。结果表明，EBI显著延缓了HMR的品质裂变，有效抑制了脂肪酸值的增加（HMR-4 kGy脂肪酸值维持在16.57 mg KOH/100g），抑制了脂肪酶活性（HMR-4 kGy储存后脂肪酶活性仅为4.93 U/mL）。x射线衍射和差示扫描量热分析显示，淀粉结晶度（HMR和LMR分别降低11.61和6.78个百分点）和糊化温度（分别降低5.98°C和5.48°C）呈剂量依赖性降低。低场核磁共振显示，辐照样品的吸水率提高，这是由于淀粉颗粒表面微裂纹的增加。经ebi处理的HMR储存后，保留了较高的结合水含量和优越的织构性能。多元线性预测模型具有较高的拟合度（R2分别为0.881和0.887），验证了其预测贮藏过程中脂肪酸值和水分含量变化的可靠性。综上所示，EBI是一种很有前途的绿色粮食贮藏技术，主要通过保持其水分含量和抑制脂肪酸水平的升高来维持其贮藏稳定性。

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引用次数: 0

Starch properties of field-grown malting barley under variable weather: Interpreting results in light of controlled-environment studies 可变天气条件下大田种植麦芽的淀粉特性：根据受控环境研究解释结果

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-09-01 DOI: 10.1016/j.jcs.2025.104261

Stefan Hör, Martina Gastl

In this study, six malting barley varieties were cultivated under seven different environmental field conditions in 2022 and 2023. Temperature and precipitation data before and during kernel development were recorded and correlated with measured starch properties like gelatinization behavior (DSC) and starch granule size distribution/B-granule proportion (laser diffraction). The results were used to evaluate the extent to which previous findings from controlled-environment experiments are transferable to real-world field cultivation, focusing on the impact of (i) drought, (ii) temperature during kernel development, (iii) pre-anthesis temperature, and (iv) the variety-dependency of resulting starch properties.

As found in previous controlled-environment studies, field data could not confirm a starch granule size reducing effect of drought on malting barley. High temperatures during kernel development, particularly nighttime temperatures, significantly influenced starch gelatinization behavior by correlating positively with T₀ (0.493) and T_P (0.486). Pre-anthesis temperature negatively correlated with starch granule size (up to −0.699 for Dx50) and starch transition enthalpy (up to −0.543), partially supporting controlled-environment findings. Starch gelatinization properties showed variety-specific responses to environmental conditions, highlighting breeding potential for climate-resilient barley. This study establishes the basis for predicting starch properties based on weather data and specifically emphasizes the critical role of nighttime temperatures during kernel development in influencing gelatinization behavior.

本研究于2022年和2023年在7种不同的大田环境条件下栽培6个麦芽品种。记录了籽粒发育前后的温度和降水数据，并将其与测定的淀粉性质（如糊化行为（DSC）和淀粉粒度分布/ b粒比（激光衍射））相关联。这些结果被用来评估之前受控环境实验的发现在多大程度上可转移到现实世界的田间栽培，重点关注(i)干旱的影响，（ii）籽粒发育期间的温度，（iii）开花前的温度，以及（iv）淀粉特性的品种依赖性。正如在以往的受控环境研究中发现的那样，田间数据不能证实干旱对麦芽淀粉颗粒大小的降低作用。籽粒发育过程中的高温，尤其是夜间温度，显著影响淀粉糊化行为，与T0（0.493）和TP（0.486）呈正相关。开花前温度与淀粉颗粒大小（Dx50为- 0.699）和淀粉转化焓（高达- 0.543）呈负相关，部分支持受控环境的研究结果。淀粉糊化特性显示出品种对环境条件的特异性响应，突出了气候适应型大麦的育种潜力。本研究为基于天气数据预测淀粉性质奠定了基础，并特别强调了籽粒发育过程中夜间温度对糊化行为的影响。

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引用次数: 0

Enhancing the antidiabetic and antioxidant potential of yellow sorghum via lactic acid bacteria fermentation 乳酸菌发酵提高黄高粱抗糖尿病和抗氧化能力

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-09-01 DOI: 10.1016/j.jcs.2025.104262

Arunraj K, Jyoti S. Gokhale

Sorghum is a climate-resilient and nutritionally rich cereal with potential for enhancing food security, particularly in regions facing agro-climatic challenges. This study evaluated the effects of fermenting yellow sorghum flour with Lactobacillus reuteri on its nutritional, functional, and sensory properties. Sorghum grains were fermented with L. reuteri (10⁸ CFU/mL) at 37 °C for 24 h. Samples were analyzed for proximate composition, antioxidant activity (DPPH, ABTS), total phenolic content, in vitro α-amylase inhibition, starch digestibility, tannin content, physicochemical and functional properties. A ready-to-cook dosa premix was formulated using fermented flour, and its sensory acceptability was assessed. Fermentation significantly enhanced protein content (9.48 ± 0.11 to 10.51 ± 0.17 %), phenolic content (190.01 ± 1.77 to 315.09 ± 2.16 mg GAE/100 g), DPPH and ABTS activity (32.04 ± 0.91 to 37.94 ± 1.18 and 38.83 ± 0.99 to 58.03 ± 1.70 mg GAE/100 g), α-amylase inhibition (30.68 ± 1.05 to 88.51 ± 1.06 %), and resistant starch (13.66 ± 1.05 to 19.35 ± 2.20 %), while reducing carbohydrate (71.53 ± 0.08 to 69.52 ± 0.14 %), tannin (328.48 ± 1.79 to 232.96 ± 4.41 mg TAE/100 g), and slowly digestible starch (46.30 ± 0.77 to 40.31 ± 2.04 %). Improvements in bulk density and color were also observed. Dosa prepared from the fermented mix showed superior sensory scores compared to the unfermented sample. Thus, the fermentation with L. reuteri improves the nutritional profile, antioxidant potential, and functionality of yellow sorghum while enhancing sensory acceptability. Future studies should explore compound-specific phenolic profiling, additional enzymatic assays, and in vivo validation to further substantiate its antidiabetic and health-promoting potential.

高粱是一种具有气候适应能力和营养丰富的谷物，具有加强粮食安全的潜力，特别是在面临农业气候挑战的地区。本研究评价了用罗伊氏乳杆菌发酵黄高粱粉对其营养、功能和感官特性的影响。采用罗伊氏乳杆菌（L. reuteri）（108 CFU/mL）在37℃下发酵高粱籽粒24 h，分析样品的近似组成、抗氧化活性（DPPH、ABTS）、总酚含量、体外α-淀粉酶抑制作用、淀粉消化率、单宁含量、理化性质和功能特性。用发酵面粉配制了一种即食印度薄饼预混料，并对其感官可接受性进行了评估。发酵显著提高蛋白质含量(9.48±0.11,10.51±0.17%)、酚醛含量(190.01±1.77,315.09±2.16毫克GAE / 100 g), DPPH和abt活动(32.04±0.91,37.94±1.18,38.83±0.99,58.03±1.70毫克GAE / 100 g),α淀粉酶抑制(30.68±1.05,88.51±1.06%)和抗性淀粉(13.66±1.05,19.35±2.20%),同时减少碳水化合物(71.53±0.08,69.52±0.14%),丹宁(TAE 328.48±1.79,232.96±4.41毫克/ 100克),慢消化淀粉（46.30±0.77 ~ 40.31±2.04%）。还观察到体积密度和颜色的改善。与未发酵的样品相比，由发酵混合物制备的Dosa具有优越的感官得分。因此，罗伊氏乳杆菌发酵改善了黄高粱的营养成分、抗氧化潜力和功能，同时提高了感官接受度。未来的研究应该探索化合物特异性酚类分析、额外的酶分析和体内验证，以进一步证实其抗糖尿病和促进健康的潜力。

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引用次数: 0

Effects of germination duration on enzymatic activities, starch structure, and brewing quality of black barley malt 发芽时间对黑大麦麦芽酶活性、淀粉结构和酿造品质的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-29 DOI: 10.1016/j.jcs.2025.104263

Jiyoung Park , Hye Young Park , Hyun-Jung Chung , Sea-Kwan Oh

Owing to its antioxidant capacity and pigmentation, Black barley (Hordeum vulgare L.) is a promising cereal for specialty malts and dark beer production. However, its low enzymatic activity during malting can reduce processing efficiency. In this study, we aimed to evaluate the malting performance of a domestic black barley cultivar using five germination treatments (M95–M115), corresponding to germination durations of 95–115 h. As coleoptile elongation increased with germination time, α- and β-amylase activities rose significantly, while malt yield, crude protein, and crude fat content declined. Scanning electron microscopy and amylopectin chain length distribution analyses revealed progressive starch degradation and a shift toward shorter chains. Treatment M105 achieved the best balance of fermentable sugars (maltose and oligosaccharides), high free amino nitrogen, and low bitterness. M115 yielded more ethanol due to higher enzymatic activity; however, its sugar profile was less favorable for brewing. Overall, coleoptile elongation correlated more strongly with malt and beer quality traits than germination time alone. These findings suggest that coleoptile elongation is a more reliable indicator for optimizing malting conditions in pigmented barley and support cultivar-specific approaches for specialty brewing.

黑大麦（Hordeum vulgare L.）由于其抗氧化能力和色素沉着性，是一种很有前途的特种麦芽和黑啤酒生产谷物。但其在酿造过程中酶活性较低，降低了加工效率。以国产黑大麦品种m95 ~ m115为试验材料，采用萌发时间为95 ~ 115 h的5种处理，对其发芽性能进行了评价。随着萌发时间延长，胚芽延伸率增加，α-淀粉酶和β-淀粉酶活性显著升高，而麦芽产量、粗蛋白质和粗脂肪含量下降。扫描电子显微镜和支链淀粉链长分布分析显示淀粉降解和向短链转变。处理M105达到了发酵糖（麦芽糖和低聚糖）、高游离氨基氮和低苦味的最佳平衡。M115酶活性高，乙醇产量高；然而，它的含糖量不太适合酿造。总体而言，胚芽伸长与麦芽和啤酒品质性状的相关性强于萌发时间。这些发现表明，胚芽伸长是优化色素大麦酿造条件的更可靠的指标，并支持特定品种的特殊酿造方法。

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引用次数: 0

A metabolomics-guided mutation breeding approach for enhancing agronomic traits and preserving phytochemical properties in gudma pigmented rice 代谢组学指导下提高古玛色素水稻农艺性状和保持植物化学特性的突变育种方法

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-23 DOI: 10.1016/j.jcs.2025.104260

Antra Thada , Parmeshwar K. Sahu , Anjali Chauhan , Rahul Checker , Bikram K. Das , Deepak Sharma , Deepak Sharma

Rice, a staple food worldwide, is rich in beneficial plant compounds. Traditional rice varieties, prioritized for their nutritional and medicinal qualities, are often neglected because of their low yield and other poor agronomic traits. In this study, mutation breeding was used to enhance the agronomic traits of Gudma Dhan, a dark-red Indian traditional rice variety. Radiation-induced mutation breeding improved agro-morphological characteristics by increasing grain yield, productive tillers, and spikelet fertility (%), while reducing plant height and maturity duration. Metabolomic analysis of Gudma Dhan and its mutants revealed an abundance of flavonoids, such as Cianidanol, Catechin, Taxifolin, and 2,3-cis-oligoproanthocyanidin, along with other bioactive compounds. The phenylalanine pathway was over-enriched in the Gudma Dhan parent and its mutant, implying that flavonoid production is higher in pigmented rice genotypes than in non pigmented rice. The methanolic brown rice extract (BRE) of Gudma Dhan exhibited potent antioxidant properties in cell-free and cellular systems. BRE inhibited the secretion of IL-2, IL-4, IL-6, and IFN-γ by lymphocytes and the secretion of nitric oxide, IL-1β, TNF-α, and IL-6 by macrophages, indicating its anti-inflammatory activity. The mutant variety successfully preserved the bioactivity of the parent, indicating that mutation breeding did not compromise the metabolic profile. Thus, global metabolomics can help in accelerating the selection of mutants with desired properties without the need of wet lab experiments.

大米是世界范围内的主食，富含有益的植物化合物。传统水稻品种因其营养和药用品质而受到重视，但由于产量低和其他农艺性状差而经常被忽视。本研究采用诱变育种的方法，提高了印度深红色传统水稻品种古玛丹的农艺性状。辐射诱变育种通过提高籽粒产量、有效分蘖数和小穗育性（%）来改善农业形态特征，同时降低植株高度和成熟期。对古玛丹及其突变体的代谢组学分析显示，古玛丹含有丰富的黄酮类化合物，如Cianidanol、儿茶素、Taxifolin和2,3-顺式低聚原花青素，以及其他生物活性化合物。Gudma Dhan亲本及其突变体的苯丙氨酸通路过度富集，这表明色素水稻基因型的类黄酮产量高于非色素水稻基因型。古丹甲醇糙米提取物（BRE）在细胞和无细胞系统中表现出强大的抗氧化性能。BRE抑制淋巴细胞分泌IL-2、IL-4、IL-6和IFN-γ，抑制巨噬细胞分泌一氧化氮、IL-1β、TNF-α和IL-6，显示其抗炎活性。突变品种成功地保留了亲本的生物活性，表明突变育种没有损害代谢谱。因此，全球代谢组学可以帮助加速选择具有所需特性的突变体，而无需湿实验室实验。

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引用次数: 0

Cereal and pseudocereal microgreens: Emerging functional foods for human health and sustainability 谷物和假谷物微型蔬菜：有利于人类健康和可持续发展的新兴功能食品

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-21 DOI: 10.1016/j.jcs.2025.104259

Samiddhi Gunathilake , Supuni Aluthge , Asgar Farahnaky , Shima Jafarzadeh , Mahsa Majzoobi

Whole grain cereals and pseudocereals have long served as staple sources of energy and nutrients. However, their nutritional potential is often limited by moderate protein content, low bioavailability of key micronutrients, and anti-nutritional factors such as phytic acid. To enhance their nutritional value and expand their food applications, strategies such as sprouting, fermentation, selective breeding, and thermal processing have been explored. This review highlights microgreening as an emerging approach to transform grains into nutrient-rich ingredients by critically exploring the nutritional, bioactive, and functional properties of cereal (e.g., wheat, sorghum, barley, oats) and pseudocereal (e.g., quinoa, amaranth, chia) microgreens, which exhibit significantly higher levels of protein, minerals, and antioxidants compared to their mature forms. The review also explores key agronomic and environmental factors such as light, temperature, and growth medium, that influence their chemical composition. In addition to their health promoting properties, microgreens contribute to sustainable food systems through space efficient cultivation methods suitable for urban and even extraterrestrial agriculture. Despite their potential, challenges remain in terms of cost, shelf-life, microbial safety, marketing, and standardisation. This review highlights the need for further clinical validation, optimization of post-harvest technologies, and regulatory frameworks to fully integrate microgreens into functional food markets. Ultimately, cereal and pseudocereal microgreens represent a novel class of functional foods with the potential to address global nutritional deficiencies and support resilient food systems.

全谷物和假谷物长期以来一直是能量和营养的主要来源。然而，它们的营养潜力往往受到蛋白质含量适中、关键微量营养素生物利用度低以及植酸等抗营养因子的限制。为了提高其营养价值，扩大其食品应用范围，人们探索了发芽、发酵、选择性育种和热加工等策略。这篇综述强调了微绿作为一种将谷物转化为营养丰富成分的新兴方法，通过批判性地探索谷物（如小麦、高粱、大麦、燕麦）和假谷物（如藜麦、苋菜、奇亚籽）微绿的营养、生物活性和功能特性，这些微绿显示出比成熟形式更高水平的蛋白质、矿物质和抗氧化剂。综述还探讨了影响其化学成分的关键农艺和环境因素，如光、温度和生长介质。除了具有促进健康的特性外，微型蔬菜还通过适合城市甚至外星农业的空间高效栽培方法，为可持续粮食系统做出了贡献。尽管具有潜力，但在成本、保质期、微生物安全、营销和标准化方面仍然存在挑战。这篇综述强调了进一步的临床验证、收获后技术的优化和监管框架的需要，以使微型蔬菜充分融入功能食品市场。最终，谷物和假谷物微蔬菜代表了一类新的功能食品，具有解决全球营养缺乏和支持弹性粮食系统的潜力。

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引用次数: 0

Assessment of food component distribution and structure by confocal laser scanning microscopy: A review 激光共聚焦扫描显微技术评价食品成分分布和结构的研究进展

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-19 DOI: 10.1016/j.jcs.2025.104256

Md. Hafizur Rahman Bhuiyan , Nushrat Yeasmen , Valérie Orsat

Structure and component distribution of food is critical for understanding their physico-mechanical, chemical, thermal, and biological properties, which have a direct impact on quality, safety, and consumer acceptability. Confocal laser scanning microscopy (CLSM) has developed as an effective method for studying structure and component distribution in bio-matrices at the micro-/nano-scales. This study detailed the working mechanism, sample preparation, advantages and disadvantages of employing this emerging technique in food sectors. Furthermore, this study investigated the use of CLSM to examine the topographical, internal structural and component distribution features of various food items (i.e., cereal, cheese, noodle, chocolate, plant-derived meat, gel, emulsion, nut, baked item, vegetable, grain, processed food, etc.) emphasizing the importance of structure and component distribution in determining overall product quality during consumption and storage. CSLM helps visualize fat globules, protein networks, starch granules, and the distribution of components and additives. By providing insights into structural changes during processing, CSLM can aids in quality control, product development, and understanding texture, stability, and shelf life of food product. CLSM image-based quantitative analysis, which reveals the subtle links between internal structure-component distribution and food quality attributes. CSLM is an essential tool for advancing food research and innovation. Further research in this area may result in the production of more improved food products.

食品的结构和成分分布对于理解其物理机械、化学、热学和生物特性至关重要，这些特性对食品的质量、安全性和消费者接受度有直接影响。共聚焦激光扫描显微镜（CLSM）是一种在微/纳米尺度上研究生物基质结构和成分分布的有效方法。本研究详细介绍了这种新兴技术在食品行业的工作机制、样品制备、优缺点。此外，本研究还利用CLSM研究了各种食品（即谷物、奶酪、面条、巧克力、植物性肉类、凝胶、乳剂、坚果、烘焙食品、蔬菜、谷物、加工食品等）的地形、内部结构和成分分布特征，强调了结构和成分分布在消费和储存过程中决定整体产品质量的重要性。CSLM有助于可视化脂肪球，蛋白质网络，淀粉颗粒，组分和添加剂的分布。通过洞察加工过程中的结构变化，CSLM可以帮助质量控制，产品开发，以及了解食品的质地，稳定性和保质期。基于CLSM图像的定量分析，揭示了内部结构成分分布与食品质量属性之间的微妙联系。CSLM是推进食品研究和创新的重要工具。在这一领域的进一步研究可能会导致生产出更多的改良食品。

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引用次数: 0

Wheat flour dry heat treatment (DHT): effect of time-temperature parameters on wheat flour functionalities in the case of sponge cake applications 小麦粉干热处理（DHT）：在海绵蛋糕应用的情况下，时间温度参数对小麦粉功能的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-19 DOI: 10.1016/j.jcs.2025.104257

Alejandra Velasquez, Eve-Anne Norwood, Delphine Queveau, Anthony Oge, Alain Le-Bail

The application of a Dry Heat Treatment (DHT) on wheat flour is of interest regarding the clean label high ratio cakes production as it helps to maintain the cake structure without altering the final volume. This study aims at further exploring the DHT impact on the flour's functionalities such as the starch gelatinization enthalpy and the pasting properties using the Chopin technologies-MIXOLAB 2 equipment. This study also relates to the batter and cake properties including the batter viscosity and the cake volume and shape. The application of a DHT process at different time and temperature combinations – ranging from 108 to 151 °C and from 10 to 40 min – led to modifications on the protein quality and starch characteristics of the wheat flour. The batters made with DHT flours had higher viscosities than the control batter. Furthermore, the sponge cakes made with standard flour (control) and flours treated at 108 °C-25 min had similar specific volumes. However, the cake structure collapsed when the cake was made with the standard flour, as it did not when the cake was made of the heat treated flour. The enhancement of starch's gelatinization is suggested to be the main effect to take place during the DHT process leading to a higher viscosity, which may eventually alter the cake specific volume. The heat treated flour has shown enhanced functionalities that are suitable for a clean label high ratio sponge cake. Their application in different food matrices is still yet to be investigated.

干热处理（DHT）在小麦粉上的应用对于清洁标签高比例蛋糕的生产是有意义的，因为它有助于保持蛋糕结构而不改变最终体积。本研究旨在利用Chopin技术- mixolab 2设备进一步探索DHT对淀粉糊化焓和糊化性能等面粉功能的影响。本研究还涉及面糊和蛋糕的性能，包括面糊粘度和蛋糕的体积和形状。在不同的时间和温度组合（108至151°C和10至40分钟）下应用DHT工艺，导致小麦粉的蛋白质质量和淀粉特性发生变化。用DHT面粉制成的面糊粘度高于对照面糊。此外，用标准面粉（对照）和经过108°C-25分钟处理的面粉制成的海绵蛋糕具有相似的比体积。然而，当用标准面粉制作蛋糕时，蛋糕结构就会坍塌，而用热处理过的面粉制作蛋糕时则不会。淀粉糊化的增强被认为是DHT过程中发生的主要作用，导致更高的粘度，这可能最终改变饼的比容。热处理面粉已显示出增强的功能，适用于清洁标签高比例海绵蛋糕。它们在不同食物基质中的应用还有待研究。

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引用次数: 0

Decoding rice starch viscosity via GWAS reveals novel loci for eating and cooking quality 通过GWAS解码大米淀粉粘度揭示了食用和烹饪质量的新位点

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-18 DOI: 10.1016/j.jcs.2025.104253

Siqi Zhang , Xiaolian Lin , Min Guo, Danhua Zhou, Cuihong Huang, Wenyu Lu, Hui Wang, Guili Yang

The Rapid Viscosity Analyzer (RVA) has emerged as a useful tool for comprehensive and objective evaluation of rice eating and cooking quality (ECQ), offering precise quantification of starch viscosity properties during simulated cooking processes. To dissect the genetic basis of ECQ, we performed genome-wide association studies (GWAS) on 439 genetically diverse rice accessions across two environments and identified 10 robust quantitative trait loci (QTLs) associated with RVA profile parameters. Six loci (qRVA-1.1, qRVA-1.2, qRVA-3, qRVA-5, qRVA-8 and qRVA-11) were linked to six RVA profile properties, displaying their importances in the regulation of RVA parameters. Notably, qRVA-6.1 co-localizes with Wx locus, a canonical regulator of amylose content (AC) and gel consistency (GC), and influenced breakdown value (BDV), cold paste viscosity (CPV), consistence value (CSV), hot paste viscosity (HPV) and setback value (SBV). Two novel loci, qRVA-2 and qRVA-10 were associated with retrogradation dynamics (SBV/CSV) and starch stability (BDV/CPV), respectively. Through haplotype-based analysis, we prioritized six candidate genes (LOC_Os01g65780, LOC_Os01g65880, LOC_Os02g53620, LOC_Os03g40440, LOC_Os10g34520 and LOC_Os11g01580) harboring nonsynonymous mutations or structural variations significantly altered RVA profiles, highlighting their potential as key regulators of starch viscosity properties. By integrating RVA phenotyping with genetic mapping, this study provides novel insights into the molecular mechanisms underlying ECQ and delivers valuable QTLs and candidate genes for breeding rice varieties with superior culinary characteristics.

快速粘度分析仪（RVA）已成为全面客观评价大米食用和烹饪质量（ECQ）的有用工具，在模拟烹饪过程中提供精确的淀粉粘度特性定量。为了剖析ECQ的遗传基础，我们对两种环境下的439个遗传多样性水稻材料进行了全基因组关联研究（GWAS），并鉴定出10个与RVA谱参数相关的稳健数量性状位点（qtl）。6个位点（qRVA-1.1、qRVA-1.2、qRVA-3、qRVA-5、qRVA-8和qRVA-11）与6个RVA谱特性相关联，显示了它们在RVA参数调控中的重要性。值得注意的是，qRVA-6.1与直链淀粉含量（AC）和凝胶浓度（GC）的典型调节因子Wx基因座共定位，并影响分解值（BDV）、冷糊粘度（CPV）、稠度值（CSV）、热糊粘度（HPV）和挫折值（SBV）。两个新的位点qRVA-2和qRVA-10分别与降解动力学（SBV/CSV）和淀粉稳定性（BDV/CPV）相关。通过基于单倍型的分析，我们优先排序了6个候选基因（LOC_Os01g65780、LOC_Os01g65880、LOC_Os02g53620、LOC_Os03g40440、LOC_Os10g34520和LOC_Os11g01580），这些基因具有显著改变RVA谱的非同音突变或结构变异，突出了它们作为淀粉粘度特性关键调控因子的潜力。通过将RVA表型分析与遗传定位相结合，本研究为ECQ的分子机制提供了新的见解，并为培育具有优越烹饪特性的水稻品种提供了有价值的qtl和候选基因。

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引用次数: 0

Impact of superheated steam processing on amino acids, structure, and functionality of Proso millet proteins 过热蒸汽加工对谷子蛋白质氨基酸、结构和功能的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-08-18 DOI: 10.1016/j.jcs.2025.104255

Moumita Karmakar, Ankan Kheto, Rachna Sehrawat, Khalid Gul

Proso millet proteins (PMP) can be used as an alternative to gluten-free protein sources to meet market demand. Due to its poor digestibility and functional properties, PMP commercial applications have become challenging. Hence, superheated steam (SHS) treatment was applied to PMP (at 130–140 °C for 3, 6, and 9 min), which led to a slight variation in essential amino acids over shorter treatment durations. Increased SHS treatment durations at 130 °C improved in vitro protein digestibility (90.52 %) by unfolding the native PMP structures supported by disulfide bonds and secondary structures (where α-helix and β-sheet structures reduced). Apart from water absorption capacity, 130°C-9 min treated PMP showed the highest improvement in functional properties. The 140 °C treated PMP for 6 and 9 min resulted in thinner SDS-PAGE band intensities, larger particle sizes, and compact structural orientation, potentially leading to decreased functional properties (due to the degradation of heat-sensitive amino acids, hydrogen bonds, covalent interactions and excessive oxidation). From the multivariate analysis, it is recommended that SHS treatment at 130 °C for 6–9 min can modify PMP and may be helpful in developing meat alternatives, emulsions, hybrid milk, and other beverages.

Proso小米蛋白（PMP）可作为无谷蛋白来源的替代品，满足市场需求。由于其较差的可消化性和功能特性，PMP的商业应用变得具有挑战性。因此，将过热蒸汽（SHS）处理应用于PMP（在130-140°C下进行3,6和9分钟），这导致必需氨基酸在较短的处理时间内发生轻微变化。在130°C下增加SHS处理时间，通过打开由二硫键和二级结构（α-螺旋和β-片结构减少）支持的天然PMP结构，提高了体外蛋白质消化率（90.52%）。除吸水能力外，130°C-9 min处理的PMP在功能性能上的改善最大。140°C处理6和9分钟的PMP导致SDS-PAGE带强度更薄，颗粒尺寸更大，结构取向更紧凑，可能导致功能性能下降（由于热敏氨基酸、氢键、共价相互作用和过度氧化的降解）。从多变量分析来看，建议在130°C下进行6-9分钟的SHS处理可以改变PMP，并可能有助于开发肉类替代品、乳剂、混合牛奶和其他饮料。

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引用次数: 0