Journal of Cereal Science最新文献

英文中文

Assessment of nutritional loss in finger millet during abrasive decortication using principal component analysis and clustering approach

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

Journal of Cereal Science

Pub Date : 2025-02-12 DOI: 10.1016/j.jcs.2025.104130

Jayasree Joshi T, P. Srinivasa Rao

The decortication process of finger millet processing involves the removal of the seed covering from the endosperm. Excessive decortication removes portions of the endosperm, lowering the nutritional value of the grain. An investigation was carried out to study the effects of decortication on the milling, nutritional, and functional aspects of finger millet. The experiment was carried out using a full factorial design with grain moisture content (8,10, and 12%) and polishing time (8, 10, and 12 min) as independent variables. Higher polishing time and moisture content reduced endosperm yield. Considerable loss in the nutritional components was observed along with dry matter loss, which gradually increased with moisture content and polishing time. Tannins and phytates both reduced with increased polishing time due to the gradual elimination of aleurone layers of the grain. PCA demonstrated high association between proteins and crude fibre as well as ash, fat, WAC, OAC, and antinutrients. The data were effectively clustered into distinct groups using HCA and neural network clustering methods. The findings indicated that the polishing conditions significantly influenced the responses, and samples belonging to the same cluster were more similar to each other than to those from different clusters.

{"title":"Assessment of nutritional loss in finger millet during abrasive decortication using principal component analysis and clustering approach","authors":"Jayasree Joshi T, P. Srinivasa Rao","doi":"10.1016/j.jcs.2025.104130","DOIUrl":"10.1016/j.jcs.2025.104130","url":null,"abstract":"<div><div>The decortication process of finger millet processing involves the removal of the seed covering from the endosperm. Excessive decortication removes portions of the endosperm, lowering the nutritional value of the grain. An investigation was carried out to study the effects of decortication on the milling, nutritional, and functional aspects of finger millet. The experiment was carried out using a full factorial design with grain moisture content (8,10, and 12%) and polishing time (8, 10, and 12 min) as independent variables. Higher polishing time and moisture content reduced endosperm yield. Considerable loss in the nutritional components was observed along with dry matter loss, which gradually increased with moisture content and polishing time. Tannins and phytates both reduced with increased polishing time due to the gradual elimination of aleurone layers of the grain. PCA demonstrated high association between proteins and crude fibre as well as ash, fat, WAC, OAC, and antinutrients. The data were effectively clustered into distinct groups using HCA and neural network clustering methods. The findings indicated that the polishing conditions significantly influenced the responses, and samples belonging to the same cluster were more similar to each other than to those from different clusters.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104130"},"PeriodicalIF":3.9,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421462","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

The effects of the degree of milling on water mobility and texture of rice during simulated cooking

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

Journal of Cereal Science

Pub Date : 2025-02-11 DOI: 10.1016/j.jcs.2025.104131

Tiantian Fu , Hongwei Cao , Yu Zhang , Xiao Guan

Milling makes rice softer and fluffier by enabling it to absorb more water, which is closely related to the degree of milling (DOM). Thus, this study investigated the effect of differences in water absorption and distribution between rice at different DOM on its texture. The results showed that the water mobility in rice gradually increased with water absorption during soaking and cooking. After soaking, low mobile semi-bound water (T22) accounted for 90.13% of water in the rice. In contrast, this percentage rapidly decreased to 23.34% after cooking for 20 min, with 49.74% and 23.57% more mobile constructed water (T23) and the most mobile free water (T24) respectively. Milling enhanced water mobility in rice by creating more cracks on the grain surface so that T23 rapidly took up 73.7% within 10 min of cooking, resulting in fluffy and soft rice after 20 min of cooking with 67.43% of T24. As the DOM increased, rice's water absorption, moisture status, and texture gradually improved and stabilized at DOM >8.06%. Combined with the structural changes in rice, DOM <8.06% as the moderate milling could retain most of the aleurone layer. The results of the correlation analyses reaffirmed water migration as a new way to judge moderate milling, thus supporting the application of moderate milling in rice industrialization.

{"title":"The effects of the degree of milling on water mobility and texture of rice during simulated cooking","authors":"Tiantian Fu , Hongwei Cao , Yu Zhang , Xiao Guan","doi":"10.1016/j.jcs.2025.104131","DOIUrl":"10.1016/j.jcs.2025.104131","url":null,"abstract":"<div><div>Milling makes rice softer and fluffier by enabling it to absorb more water, which is closely related to the degree of milling (DOM). Thus, this study investigated the effect of differences in water absorption and distribution between rice at different DOM on its texture. The results showed that the water mobility in rice gradually increased with water absorption during soaking and cooking. After soaking, low mobile semi-bound water (T22) accounted for 90.13% of water in the rice. In contrast, this percentage rapidly decreased to 23.34% after cooking for 20 min, with 49.74% and 23.57% more mobile constructed water (T23) and the most mobile free water (T24) respectively. Milling enhanced water mobility in rice by creating more cracks on the grain surface so that T23 rapidly took up 73.7% within 10 min of cooking, resulting in fluffy and soft rice after 20 min of cooking with 67.43% of T24. As the DOM increased, rice's water absorption, moisture status, and texture gradually improved and stabilized at DOM >8.06%. Combined with the structural changes in rice, DOM <8.06% as the moderate milling could retain most of the aleurone layer. The results of the correlation analyses reaffirmed water migration as a new way to judge moderate milling, thus supporting the application of moderate milling in rice industrialization.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104131"},"PeriodicalIF":3.9,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421452","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

Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)

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

Journal of Cereal Science

Pub Date : 2025-02-08 DOI: 10.1016/j.jcs.2025.104129

Dana Edleman , Katherine Welsh , Lisa Sweet , Takehiro Murai , George A. Annor

Intermediate wheatgrass, a perennial grain, has been explored in recent years for potential human use due to the environmental advantages it offers. As consumers are driven towards health-conscious food choices, sprouted grain products have also become increasingly popular in the market, available in forms of bakery products, breakfast bars, and other cereal products. This study investigates the effect of germination conditions of intermediate wheatgrass on the chemical composition and functionality of the final product. Explored conditions included germination periods of 2, 4, and 6 days and germination temperatures of 10, 15, and 20 °C. Protein content was not significantly affected by germination. Ash content was observed to decrease in all germination conditions explored in this study, potentially due to the washing of the grains. Starch content was lowest for samples germinated at 20 °C for 6 days. Analysis of pasting properties revealed germination time and temperatures to be inversely related to peak pasting viscosity while setback decreased along with longer germination time. Germination time and temperature had significant impact (p < 0.05) on the break down property of the starch as well. The recommended germination condition for intermediate wheatgrass from this study is between 2 and 4 days at temperatures between 15 °C and 20 °C, depending on the intended application.

{"title":"Impact of germination time and temperature on starch viscosity properties and chemical composition of intermediate wheatgrass (Thinopyrum intermedium)","authors":"Dana Edleman , Katherine Welsh , Lisa Sweet , Takehiro Murai , George A. Annor","doi":"10.1016/j.jcs.2025.104129","DOIUrl":"10.1016/j.jcs.2025.104129","url":null,"abstract":"<div><div>Intermediate wheatgrass, a perennial grain, has been explored in recent years for potential human use due to the environmental advantages it offers. As consumers are driven towards health-conscious food choices, sprouted grain products have also become increasingly popular in the market, available in forms of bakery products, breakfast bars, and other cereal products. This study investigates the effect of germination conditions of intermediate wheatgrass on the chemical composition and functionality of the final product. Explored conditions included germination periods of 2, 4, and 6 days and germination temperatures of 10, 15, and 20 °C. Protein content was not significantly affected by germination. Ash content was observed to decrease in all germination conditions explored in this study, potentially due to the washing of the grains. Starch content was lowest for samples germinated at 20 °C for 6 days. Analysis of pasting properties revealed germination time and temperatures to be inversely related to peak pasting viscosity while setback decreased along with longer germination time. Germination time and temperature had significant impact (p < 0.05) on the break down property of the starch as well. The recommended germination condition for intermediate wheatgrass from this study is between 2 and 4 days at temperatures between 15 °C and 20 °C, depending on the intended application.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104129"},"PeriodicalIF":3.9,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376569","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

Precision in Rice Variety Classification using Stacking-based Ensemble Learning

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

Journal of Cereal Science

Pub Date : 2025-02-06 DOI: 10.1016/j.jcs.2025.104128

Md. Masudul Islam , Galib Muhammad Shahriar Himel , Golam Moazzam , Mohammad Shorif Uddin

Rice, a staple food for a significant portion of the global population, exhibits remarkable diversity in its varieties, presenting substantial challenges for accurate identification by consumers, traders, and farmers. This complexity often facilitates fraudulent practices, such as the unauthorized mixing of rice types, which undermines quality and trust in the supply chain. Despite its critical importance, existing research falls short of providing robust and efficient methods for precise rice variety classification based on external characteristics like color, size, and texture. To address this gap, our study introduces a comprehensive rice variety identification framework designed to enhance transparency and quality assurance. We developed a stacked ensemble model tailored for rice variety classification and curated a comprehensive dataset comprising 20 rice varieties, each distinguished by unique visual attributes. The proposed approach achieved an unprecedented classification accuracy of 100%. Furthermore, we integrated our model into a mobile application, enabling even novice users to effortlessly identify rice varieties using grain images from a smartphone camera. These findings underscore the transformative potential of advanced machine learning techniques in mitigating fraudulent practices and ensuring stringent rice quality control. Our work holds significant implications for agricultural stakeholders, paving the way for automated crop identification systems and advancing precision agriculture practices.

{"title":"Precision in Rice Variety Classification using Stacking-based Ensemble Learning","authors":"Md. Masudul Islam , Galib Muhammad Shahriar Himel , Golam Moazzam , Mohammad Shorif Uddin","doi":"10.1016/j.jcs.2025.104128","DOIUrl":"10.1016/j.jcs.2025.104128","url":null,"abstract":"<div><div>Rice, a staple food for a significant portion of the global population, exhibits remarkable diversity in its varieties, presenting substantial challenges for accurate identification by consumers, traders, and farmers. This complexity often facilitates fraudulent practices, such as the unauthorized mixing of rice types, which undermines quality and trust in the supply chain. Despite its critical importance, existing research falls short of providing robust and efficient methods for precise rice variety classification based on external characteristics like color, size, and texture. To address this gap, our study introduces a comprehensive rice variety identification framework designed to enhance transparency and quality assurance. We developed a stacked ensemble model tailored for rice variety classification and curated a comprehensive dataset comprising 20 rice varieties, each distinguished by unique visual attributes. The proposed approach achieved an unprecedented classification accuracy of 100%. Furthermore, we integrated our model into a mobile application, enabling even novice users to effortlessly identify rice varieties using grain images from a smartphone camera. These findings underscore the transformative potential of advanced machine learning techniques in mitigating fraudulent practices and ensuring stringent rice quality control. Our work holds significant implications for agricultural stakeholders, paving the way for automated crop identification systems and advancing precision agriculture practices.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104128"},"PeriodicalIF":3.9,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372285","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

Molecular marker assisted development of chromosome aneuploid lines of durum wheat lacking Gli-A1 or Gli-A2 loci harbouring immunogenic epitopes for celiac disease

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

Journal of Cereal Science

Pub Date : 2025-02-04 DOI: 10.1016/j.jcs.2025.104124

Sumit K. Singh , A.N. Sahi , Shaily Singhal , Arvind K. Ahlawat , Pranab K. Mandal , Govind Makharia , Anju Mahendru-Singh

The study aimed to develop aneuploid lines of tetraploid wheat (Triticum turgidum var durum, AABB) to provide genetic materials to immunologists in our project for understanding the precise role of gliadins in the induction of Celiac disease occurring in genetically susceptible individuals. The genes for gliadins are coded at gli loci located on the short arms of chromosome group 1 (1AS, 1BS and 1DS) and 6 (6AS, 6BS and 6DS) in hexaploid wheat. An interspecific crossing program was implemented with four hexaploid cytogenetic stocks as female parents crossed with the Indian durum wheat variety HI8663 as the male parent. Molecular marker (EST-SSR) based screening was employed to identify plants in BC₁F₂ lacking specific chromosomes. The identified plants were selfed and the progenies were reconfirmed for the absence of 1A/1AS or 6A/6AS. Multiplex SSR and gene based markers were employed to ascertain the presence of D chromosomes. The study resulted in the development of nine durum aneuploid lines lacking whole chromosome 1A, three lacking short arm of chromosome 1A, five lacking whole chromosome 6A and four aneuploid lines lacking short arm of chromosome 6A. Interestingly, all the developed lines lacking chromosome 1A or its short arm possessed chromosome 1D. In a few aneuploid lines, one or more chromosomes of D genome were retained. The aneuploid cytogenetic stocks lacking specific chromosomes developed in the present study can be used for further investigation into the role of celiac epitopes present on chromosomes 1A and 6A.

{"title":"Molecular marker assisted development of chromosome aneuploid lines of durum wheat lacking Gli-A1 or Gli-A2 loci harbouring immunogenic epitopes for celiac disease","authors":"Sumit K. Singh , A.N. Sahi , Shaily Singhal , Arvind K. Ahlawat , Pranab K. Mandal , Govind Makharia , Anju Mahendru-Singh","doi":"10.1016/j.jcs.2025.104124","DOIUrl":"10.1016/j.jcs.2025.104124","url":null,"abstract":"<div><div>The study aimed to develop aneuploid lines of tetraploid wheat (<em>Triticum turgidum</em> var durum, AABB) to provide genetic materials to immunologists in our project for understanding the precise role of gliadins in the induction of Celiac disease occurring in genetically susceptible individuals. The genes for gliadins are coded at <em>gli loci</em> located on the short arms of chromosome group 1 (1AS, 1BS and 1DS) and 6 (6AS, 6BS and 6DS) in hexaploid wheat. An interspecific crossing program was implemented with four hexaploid cytogenetic stocks as female parents crossed with the Indian durum wheat variety HI8663 as the male parent. Molecular marker (EST-SSR) based screening was employed to identify plants in BC<sub>1</sub>F<sub>2</sub> lacking specific chromosomes. The identified plants were selfed and the progenies were reconfirmed for the absence of 1A/1AS or 6A/6AS. Multiplex SSR and gene based markers were employed to ascertain the presence of D chromosomes. The study resulted in the development of nine durum aneuploid lines lacking whole chromosome 1A, three lacking short arm of chromosome 1A, five lacking whole chromosome 6A and four aneuploid lines lacking short arm of chromosome 6A. Interestingly, all the developed lines lacking chromosome 1A or its short arm possessed chromosome 1D. In a few aneuploid lines, one or more chromosomes of D genome were retained. The aneuploid cytogenetic stocks lacking specific chromosomes developed in the present study can be used for further investigation into the role of celiac epitopes present on chromosomes 1A and 6A.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104124"},"PeriodicalIF":3.9,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378524","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

The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition

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

Journal of Cereal Science

Pub Date : 2025-02-04 DOI: 10.1016/j.jcs.2025.104127

Xiaonan Yang , Lixin Ma , Pengpeng Yu , Yu Qiao , Zhenwei Feng , Junwen Bai , Ruiyun Zhou , Chen Wang , Jianrong Cai

Cold plasma is a non-thermal physical processing method, which is considered ideal for brown rice processing to improve cooking performance due to its high efficiency and safe benefits. This study investigates the impact of cold plasma and milling treatments applied at different durations on the appearance, nutritional quality, cooking properties, and texture of brown rice (BR), highlighting the potential of plasma technology in its processing. The results indicated plasma treatment more effectively preserved the nutrients in brown rice, whereas milling reduced the protein and dietary fiber content to 66.23% and 29.31% of original levels, respectively. Plasma preserved the complete skin structure and color of brown rice compared with grinding treatment, and the plasma treated for 60 s reduced the hardness, chewiness and gumminess of brown rice to 1628.86 g, 168.39 g and 379.80 g, respectively, indicating that the palatability of cooked brown rice was enhanced. Moreover, contact angle measurements showed that plasma treatment transforming the original hydrophobic structure of brown rice into hydrophilic, enhancing the water absorption in the initial absorption stage and the infiltration stage. These findings demonstrate that plasma is a promising method to enhance brown rice quality, providing a theoretical foundation for its application in agricultural processing.

{"title":"The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition","authors":"Xiaonan Yang , Lixin Ma , Pengpeng Yu , Yu Qiao , Zhenwei Feng , Junwen Bai , Ruiyun Zhou , Chen Wang , Jianrong Cai","doi":"10.1016/j.jcs.2025.104127","DOIUrl":"10.1016/j.jcs.2025.104127","url":null,"abstract":"<div><div>Cold plasma is a non-thermal physical processing method, which is considered ideal for brown rice processing to improve cooking performance due to its high efficiency and safe benefits. This study investigates the impact of cold plasma and milling treatments applied at different durations on the appearance, nutritional quality, cooking properties, and texture of brown rice (BR), highlighting the potential of plasma technology in its processing. The results indicated plasma treatment more effectively preserved the nutrients in brown rice, whereas milling reduced the protein and dietary fiber content to 66.23% and 29.31% of original levels, respectively. Plasma preserved the complete skin structure and color of brown rice compared with grinding treatment, and the plasma treated for 60 s reduced the hardness, chewiness and gumminess of brown rice to 1628.86 g, 168.39 g and 379.80 g, respectively, indicating that the palatability of cooked brown rice was enhanced. Moreover, contact angle measurements showed that plasma treatment transforming the original hydrophobic structure of brown rice into hydrophilic, enhancing the water absorption in the initial absorption stage and the infiltration stage. These findings demonstrate that plasma is a promising method to enhance brown rice quality, providing a theoretical foundation for its application in agricultural processing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104127"},"PeriodicalIF":3.9,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421463","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 sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles

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

Journal of Cereal Science

Pub Date : 2025-02-01 DOI: 10.1016/j.jcs.2025.104126

Ying Liang , Bing Zhang , Runfa Guo , Mei Liu , Hao Liu , Baoshan He , Jinshui Wang

The interaction between sanxan and heat-denatured wheat gluten protein (HDWG) significantly impacts the quality of prepared cooked noodles (PCNs). This study constructed a sanxan-HDWG modeling system to examine the effects of different concentrations of sanxan (0%, 0.3%, 0.6%, 0.9%, 1.2%, 1.5% w/w) on the composition, structure, and properties of HDWG during freeze-thaw (FT) cycles. The results showed that adding 0.9% sanxan reduced the hardness of HDWG by 3.53% and increased its springiness by 5.37% after FT cycles. This is attributed to the formation of a denser and more continuous HDWG network structure. However, excessive sanxan (1.5%) fails to mitigate HDWG network damage during FT cycles due to steric hindrance and hydrogen bond breakage. Conformational analysis indicated that adding 0.9% sanxan reduced the proportion of gauche-gauche-gauche (g-g-g) decrease (20.81%) and the exposure of tyrosine residues, thereby stabilizing the structural changes of HDWG. The intermolecular interaction forces indicate that sanxan promotes intermolecular cross-linking of HDWG by reducing hydrogen bond breakage and disulfide bond cleavage within HDWG, thereby enhancing the rheological properties and freeze-thaw stability of HDWG. This study revealed the interaction mechanism between sanxan and HDWG, providing theoretical support for the application of sanxan in PCNs.

{"title":"Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles","authors":"Ying Liang , Bing Zhang , Runfa Guo , Mei Liu , Hao Liu , Baoshan He , Jinshui Wang","doi":"10.1016/j.jcs.2025.104126","DOIUrl":"10.1016/j.jcs.2025.104126","url":null,"abstract":"<div><div>The interaction between sanxan and heat-denatured wheat gluten protein (HDWG) significantly impacts the quality of prepared cooked noodles (PCNs). This study constructed a sanxan-HDWG modeling system to examine the effects of different concentrations of sanxan (0%, 0.3%, 0.6%, 0.9%, 1.2%, 1.5% w/w) on the composition, structure, and properties of HDWG during freeze-thaw (FT) cycles. The results showed that adding 0.9% sanxan reduced the hardness of HDWG by 3.53% and increased its springiness by 5.37% after FT cycles. This is attributed to the formation of a denser and more continuous HDWG network structure. However, excessive sanxan (1.5%) fails to mitigate HDWG network damage during FT cycles due to steric hindrance and hydrogen bond breakage. Conformational analysis indicated that adding 0.9% sanxan reduced the proportion of gauche-gauche-gauche (g-g-g) decrease (20.81%) and the exposure of tyrosine residues, thereby stabilizing the structural changes of HDWG. The intermolecular interaction forces indicate that sanxan promotes intermolecular cross-linking of HDWG by reducing hydrogen bond breakage and disulfide bond cleavage within HDWG, thereby enhancing the rheological properties and freeze-thaw stability of HDWG. This study revealed the interaction mechanism between sanxan and HDWG, providing theoretical support for the application of sanxan in PCNs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104126"},"PeriodicalIF":3.9,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153796","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

Impact of quantitative and qualitative glutenin variation on wheat quality within a similar genetic background

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

Journal of Cereal Science

Pub Date : 2025-01-31 DOI: 10.1016/j.jcs.2025.104125

Naima Bouabdellah , Laura Pascual , Patricia Giraldo , Magdalena Ruiz

End-use quality of bread wheat is greatly influenced by the quantity and composition of glutenins (High and Low-Molecular-Weight Glutenin Subunits (HMW-GS and LMW-GS, respectively), both aspects genetically controlled and affected by the genetic background. This study analysed a set of intra-variety biotypes to accurately estimate the effects of allelic variation and glutenin quantity on quality traits, performed through grain protein content (GPC) and Sodium Dodecyl Sulfate Sedimentation test (SDSS), being the last one used to evaluate gluten strength. The GLU-D1 locus, which controls x-type HMW-GS, was the primary determinant of quality, HMW-GS amount and HMW/LMW ratio, as well as the relationship between glutenin content and quality. Within genotypes carrying the same GLU-D1 allele, the relation between HMW-GS content and GPC was strengthened, with GPC being the parameter influencing most gluten strength. To improve gluten strength in genotypes with the same LMW-GS composition, it is essential to consider both allelic variation at the GLU-D1 locus and the quantitative composition of glutenin fractions. Selection strategies should prioritize: increasing GPC, HMW-GS and LMW-GS levels in genotypes with Glu-D1a; enhancing GPC, HMW-GS levels and HMW/LMW ratio in genotypes with Glu-D1c; and boosting HMW-GS content and HMW/LMW ratio for genotypes with Glu-D1l.

{"title":"Impact of quantitative and qualitative glutenin variation on wheat quality within a similar genetic background","authors":"Naima Bouabdellah , Laura Pascual , Patricia Giraldo , Magdalena Ruiz","doi":"10.1016/j.jcs.2025.104125","DOIUrl":"10.1016/j.jcs.2025.104125","url":null,"abstract":"<div><div>End-use quality of bread wheat is greatly influenced by the quantity and composition of glutenins (High and Low-Molecular-Weight Glutenin Subunits (HMW-GS and LMW-GS, respectively), both aspects genetically controlled and affected by the genetic background. This study analysed a set of intra-variety biotypes to accurately estimate the effects of allelic variation and glutenin quantity on quality traits, performed through grain protein content (GPC) and Sodium Dodecyl Sulfate Sedimentation test (SDSS), being the last one used to evaluate gluten strength. The <em>GLU-D1</em> locus, which controls x-type HMW-GS, was the primary determinant of quality, HMW-GS amount and HMW/LMW ratio, as well as the relationship between glutenin content and quality. Within genotypes carrying the same <em>GLU-D1</em> allele, the relation between HMW-GS content and GPC was strengthened, with GPC being the parameter influencing most gluten strength. To improve gluten strength in genotypes with the same LMW-GS composition, it is essential to consider both allelic variation at the <em>GLU-D1</em> locus and the quantitative composition of glutenin fractions. Selection strategies should prioritize: increasing GPC, HMW-GS and LMW-GS levels in genotypes with <em>Glu-D1a</em>; enhancing GPC, HMW-GS levels and HMW/LMW ratio in genotypes with <em>Glu-D1c</em>; and boosting HMW-GS content and HMW/LMW ratio for genotypes with <em>Glu-D1l</em>.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104125"},"PeriodicalIF":3.9,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349208","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

Microwave drying of sprouted little millet and assessment of their kinetic and physiochemical properties

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

Journal of Cereal Science

Pub Date : 2025-01-29 DOI: 10.1016/j.jcs.2025.104122

Koushik Jena , Prabu Vairakannu , Siddhartha Singha

In the present study, little millets were germinated at 30 °C with a relative humidity of 90% for 72 h. The sprouted little millets were dried in a power-controlled microwave (MW) system at a temperature of 50 °C at various power levels of 450, 750, and 1050 W. The "Page kinetic model" was found to be the best fit at various power levels. At MW-750 W and MW-1050 W, the rate constant (k) increased by 3.83–6.33 times as compared to MW-450 W. The activation energy for the germinated microwave-dried little millet was found to be 13.13 W/g. Similarly, the antioxidant activity increased by 34.54% at a power level of 1050 W as compared to the native flour (ungerminated). With the increase in the microwave power for drying, the total phenolic content (TPC) and total flavonoid content (TFC) were increased and found to be 364 (mg GAE/100 g) and 214.8 (mg CE/100 g), respectively, at a microwave power level of 1050 W. The TPC and TFC of MW-450 were increased to 15.6% and 2.3%, respectively, as compared to raw millet. However, at MW-1050, the TPC increased to 23.2%, and the TFC rose to 6.5%, compared to raw millet. The percentage crystallinity and enthalpy of melting from differential scanning calorimetry (DSC) were found to be the lowest at 12.18% and 107.7 J/g, respectively, at MW-1050. The present study showed that the application of microwaves enhanced the nutritional properties.

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引用次数: 0

The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate

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

Journal of Cereal Science

Pub Date : 2025-01-28 DOI: 10.1016/j.jcs.2025.104123

Zijian Tang , Dongmei Yang , Chenxing Du , Shengjun Han , Liang Wu , Yuanji Zhang , Xuefei Yang , Zhi Zheng

Ultrasound treatment enhances protein functionality through structural modifications and active site exposure, leading to improved solubility, dispersibility, and potential for broader food applications. In this study, soybean protein isolate (SPI) was treated with ultrasound and incorporated into rice flour (RF) to evaluate its effects on RF gel's properties. Results showed that under ultrasonic treatment for 20 min at 0–500 W, the particle size of SPI gradually decreased, and its solubility increased from 33.2 % to 56.1 %. SPI-RF gels with SPI treated at 300 W showed an 8.04% increase in elasticity, 19.48% in water-holding capacity, and maximum hardness of 573.45 g. The increased moduli and decreased loss tangent indicated a more elastic gel structure. DSC, XRD, and FT-IR analyses indicated the formation of V-type complexes and enhanced thermal stability, with no new chemical groups detected. This study aims to provide a theoretical foundation for the production of superior rice-based products in the food industry.

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引用次数: 0

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