Journal of Cereal Science最新文献_第2页

Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality 爆米花的延迟干燥间隔和干燥温度对感官和技术质量的影响

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

Journal of Cereal Science

Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104035

The maintenance of the sensory and expansion properties of popcorn are essential during the post-harvest stages. The delay in drying, and drying temperature can negatively influence the technological and sensorial quality of the popcorn. Therefore, in this study the effects of the delayed drying interval and drying temperature on black and white popcorn were evaluated. The increase in delayed drying interval, linked to increased drying temperature provided a reduction in protein solubility (31.14 and 21.06%), expansion weight (65.01 and 100.00%) and expansion yield (89.40 and 100.00%), when analyzing the white and black popcorn, respectively. Furthermore, an increase was observed in expansion residue (308.07%) and a reduction in the brightness of the expanded popcorn (24.77%), when analyzing the white popcorn. It was observed a reduction in all evaluated sensory parameters (Global acceptance, purchase intent, and expanded popcorn size, odor and flavor). In both genotypes studied, the maintenance of sensory and expansion properties, which give the higher added value to this product, were achieved with the lower delayed drying interval and drying at 40 °C. The outcomes of this study showed the importance of drying popcorn grains right after harvesting. The effects of drying delay significantly affected the quality of both studied genotypes.

在收获后阶段，保持爆米花的感官和膨胀特性至关重要。延迟干燥和干燥温度会对爆米花的技术和感官质量产生负面影响。因此，本研究评估了延迟干燥间隔和干燥温度对黑色和白色爆米花的影响。在分析白爆米花和黑爆米花时，延迟烘干间隔的增加和烘干温度的提高分别降低了蛋白质溶解度（31.14% 和 21.06%）、膨化重量（65.01% 和 100.00%）和膨化率（89.40% 和 100.00%）。此外，在分析白色爆米花时，还观察到膨化残渣增加（308.07%）和膨化爆米花亮度降低（24.77%）。所有评估的感官参数（全球接受度、购买意愿以及膨化爆米花的大小、气味和风味）都有所下降。在所研究的两种基因型中，较低的延迟干燥间隔和 40 °C 的干燥温度都能保持感官和膨化特性，从而提高产品的附加值。这项研究的结果表明，收获后立即干燥爆米花颗粒非常重要。延迟干燥对两种所研究基因型的质量都有很大影响。

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引用次数: 0

Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism 通过碳酸钠处理促进麦麸研磨及其机理

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

Journal of Cereal Science

Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104036

This work investigated the effect of treatment by sodium carbonate on grinding of wheat bran and the related mechanism. Specifically, wheat bran was treated by sodium carbonate solutions at the ratio of 1:2 to make addition of sodium carbonate at 0.0%, 4.0%, 8.0%, 12.0%, 15.0%, and 30.0% based on the mass of bran, dried, and ground using the universal high-speed grinder. It was found that treatment by sodium carbonate significantly reduced the particle size of ground bran and this effect was positively correlated with the sodium carbonate content, which suggested that treatment by sodium carbonate promoted the grinding of wheat bran. Besides, treatment by sodium carbonate improved the hardness of bran. On the other hand, treatment by sodium carbonate damaged the crystal structure, the cell wall and lignin of bran. Moreover, treatment by sodium carbonate converted bound phenolics, including ferulic acid, into free phenolics and insoluble dietary fiber, including unextractable arabinoxylan, into soluble dietary fiber. These results suggested that treatment by sodium carbonate had already damaged the structure of bran and altered the texture of bran before the mechanical stress during grinding was applied. As a result, treatment by sodium carbonate promoted the grinding of wheat bran.

这项工作研究了碳酸钠处理对麦麸研磨的影响及其相关机理。具体来说，用碳酸钠溶液按 1:2 的比例处理小麦麸皮，使碳酸钠的添加量分别为麸皮质量的 0.0%、4.0%、8.0%、12.0%、15.0% 和 30.0%，干燥后使用通用高速研磨机研磨。研究发现，经碳酸钠处理后，研磨后的麦麸粒度明显减小，且这种效果与碳酸钠含量呈正相关，这表明碳酸钠处理促进了麦麸的研磨。此外，碳酸钠处理还能提高麦麸的硬度。另一方面，碳酸钠处理会破坏麦麸的晶体结构、细胞壁和木质素。此外，经碳酸钠处理后，结合酚（包括阿魏酸）转化为游离酚，不溶性膳食纤维（包括不可提取的阿拉伯木聚糖）转化为可溶性膳食纤维。这些结果表明，在研磨过程中施加机械应力之前，碳酸钠处理已经破坏了麸皮的结构并改变了麸皮的质地。因此，碳酸钠处理促进了麦麸的研磨。

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引用次数: 0

Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods 通过创新提取和沉淀方法提高米糠蛋白的产量、功能特性和香味特征

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

Journal of Cereal Science

Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104033

Rice bran is a milling byproduct and rice bran protein (RBP) is a promising source of plant-based protein. This study investigated the impact of alkaline and acid extractions followed by isoelectric point (IEP) and heat coagulation precipitations on the quality and functionalities of RBP. Alkaline extraction, followed by IEP and heat coagulation, showed the highest protein recovery of 48.77%, which is double that of conventional alkaline extraction and IEP. The FTIR data showed that β-sheet and α-helix content reduced; however, random coil and β-turn increased by acid and heat addition. Addition of heat coagulation to IEP after alkaline extraction increased solubility from 62.94% to 94.74%. However, the emulsification and surface hydrophobicity were decreased during heat and acid-assisted extraction. The in-vitro digestibility was the highest at 83.57% in alkaline-acid extraction, followed by heat and IEP. The aroma profile of RBP shows a complex mixture of ethanol-2-butoxy, 2-methyl-4-vinyl-phenol, 2,4—heptagonal, (E,E)-, Undecane, and 5-methyl to form a typical flavor with waxy and rancid undernotes. The total amount of volatile compounds in conventional extraction was 1.97 μg/g, while alkaline-acid extraction with IEP had only 0.87 μg/g. The RBP from alkaline-acid extraction with IEP showed the least volatile compounds and most neutral proteins.

米糠是一种碾磨副产品，而米糠蛋白（RBP）是一种很有前景的植物性蛋白质来源。本研究调查了碱性提取和酸性提取以及等电点（IEP）和热凝沉淀对米糠蛋白质量和功能的影响。碱提取、等电点沉淀和热凝沉淀的蛋白质回收率最高，达到 48.77%，是传统碱提取和等电点沉淀的两倍。傅立叶变换红外光谱数据显示，加酸和加热处理后，β-片和α-螺旋含量减少，但无规线圈和β-匝含量增加。碱提取后的 IEP 加入热凝固后，溶解度从 62.94% 提高到 94.74%。然而，在加热和加酸提取过程中，乳化性和表面疏水性都有所下降。体外消化率最高的是碱-酸提取，达到 83.57%，其次是加热和 IEP。RBP 的香气特征显示出乙醇-2-丁氧基、2-甲基-4-乙烯基苯酚、2,4-庚基、（E,E）-、十一烷和 5-甲基的复杂混合物，形成了一种典型的蜡味和酸败味。传统萃取的挥发性化合物总量为 1.97 微克/克，而用 IEP 进行碱酸萃取的挥发性化合物总量仅为 0.87 微克/克。用 IEP 进行碱酸萃取的 RBP 显示出最少的挥发性化合物和最多的中性蛋白质。

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引用次数: 0

The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia 爱沙尼亚春小麦和冬小麦谷蛋白亚基组成与烘焙质量特性的关系

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

Journal of Cereal Science

Pub Date : 2024-10-04 DOI: 10.1016/j.jcs.2024.104034

In Estonian local mills, protein content (PC) and wet gluten content (WGC) are among the main indicators considered and evaluated when purchasing grains. Protein composition also significantly affects baking quality. The baking quality of ten winter wheat (WW) and spring wheat (SW) varieties was studied at the Center of Estonian Rural Research and Knowledge (METK). PC, WGC, gluten index (GI), and dough stability time (DST) were higher in SW varieties. PC was positively correlated with WGC and loaf volume (LV) in both wheat types. PC and WGC were negatively correlated with GI and positively correlated with DST only in WW. The viscoelastic properties of dough are linked to its high- and low molecular weight glutenin subunits (HMW-GS and LMW-GS). The allelic composition of the glutenin genes was determined using DNA markers. All the studied varieties had the allele Glu-D1d and additional allele Glu-D1a was found in the variety ‘Voore’. Fourteen varieties had Glu-A1a and b alleles associated with improved backing quality. Alleles Glu-B1с and Glu-B1b were found in WW varieties. SW varieties carried alleles Glu-B1al, b, с and h. The average QS was higher in SW. Eight varieties had null alleles Glu-A1c, Glu-A3e, and Glu-B3j, which negatively affected bread-making quality.

在爱沙尼亚当地的面粉厂，蛋白质含量（PC）和湿面筋含量（WGC）是采购谷物时考虑和评估的主要指标之一。蛋白质成分对烘焙质量也有很大影响。爱沙尼亚农村研究与知识中心 (METK) 对十种冬小麦 (WW) 和春小麦 (SW) 的烘焙质量进行了研究。SW 品种的 PC、WGC、面筋指数 (GI) 和面团稳定时间 (DST) 较高。两种小麦的 PC 与 WGC 和面包体积 (LV) 呈正相关。只有 WW 的 PC 和 WGC 与 GI 呈负相关，与 DST 呈正相关。面团的粘弹性与高分子量和低分子量谷蛋白亚基（HMW-GS 和 LMW-GS）有关。利用 DNA 标记确定了谷蛋白基因的等位基因组成。所有研究的品种都有等位基因 Glu-D1d，在品种 "Voore "中发现了额外的等位基因 Glu-D1a。有 14 个品种的等位基因 Glu-A1a 和 b 与提高背脊质量有关。在 WW 品种中发现了等位基因 Glu-B1с 和 Glu-B1b。SW 品种带有等位基因 Glu-B1al、b、с 和 h。有 8 个品种的等位基因 Glu-A1c、Glu-A3e 和 Glu-B3j 为空，对面包制作质量有负面影响。

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引用次数: 0

Arbuscular mycorrhizal fungi affected soft wheat quality properties and nutritional index by regulating the composition and secondary structure of protein 丛枝菌根真菌通过调节蛋白质的组成和二级结构影响软质小麦的品质特性和营养指标

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

Journal of Cereal Science

Pub Date : 2024-09-30 DOI: 10.1016/j.jcs.2024.104032

Arbuscular mycorrhizal fungi (AMF) inoculation has important regulatory influence on plant growth and nitrogen uptake, which are intimately associated with soft wheat yield and quality. The study aimed to investigate the impact of AMF inoculation on soft wheat grain yield, protein compositions, protein quality, secondary structure of gluten, dough properties and biscuits baking quality. In this study, AMF inoculation significantly increased grain yield. AMF inoculation decreased grain protein content by 5.1%, glutenin content by 8.5%, GMP by 14.3%, and HMW-GS by 8.8% compared with CK. Conversely, AMF inoculation increased the ratio of gliadin/glutenin. Further analysis showed AMF treatment had a looser gluten network than CK, significantly reduced β-sheet and β-turn content, while α-helix content increased. The nutritional index of grain protein was slightly reduced under AMF inoculation, yet the biological value was improved. Reduced wet gluten content, gluten performance index and dough development time under AMF treatment through regulation of soft wheat protein composition and gluten protein structure. Therefore, biscuits in AMF treatment showed reduced thickness, hardness, significantly greater spread ratio and sensory score compared with CK. These indicate that AMF application would be a beneficial agronomic practice to synergistically optimize yield and grain quality in soft wheat.

接种丛枝菌根真菌（AMF）对植物生长和氮吸收具有重要的调节作用，而植物生长和氮吸收与软质小麦的产量和品质密切相关。本研究旨在探讨接种 AMF 对软质小麦籽粒产量、蛋白质组成、蛋白质质量、面筋次生结构、面团特性和饼干烘焙质量的影响。在这项研究中，接种 AMF 能显著提高谷物产量。与 CK 相比，接种 AMF 可使谷物蛋白质含量降低 5.1%，谷蛋白含量降低 8.5%，GMP 降低 14.3%，HMW-GS 降低 8.8%。相反，接种 AMF 会增加谷胶蛋白/谷蛋白的比例。进一步分析表明，与 CK 相比，AMF 处理的谷蛋白网络更松散，β-片和 β-匝含量显著减少，而 α-螺旋含量增加。接种 AMF 后，谷物蛋白质的营养指数略有降低，但生物价值有所提高。通过调节软质小麦蛋白质组成和面筋蛋白质结构，AMF 处理下的湿面筋含量、面筋性能指标和面团发育时间均有所降低。因此，与 CK 相比，AMF 处理的饼干厚度、硬度降低，铺展率和感官评分显著提高。这表明，施用 AMF 是一种有益的农艺措施，可协同优化软质小麦的产量和谷物品质。

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引用次数: 0

Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder 富含粒径分馏香蕉皮粉的蛋白质交联方便面的理化评价和感官分析

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

Journal of Cereal Science

Pub Date : 2024-09-21 DOI: 10.1016/j.jcs.2024.104029

In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.

本研究调查了不同粒度的香蕉皮粉（BPP）（即细粒、中粒和粗粒）对转谷氨酰胺酶诱导蛋白交联方便面的理化性质和感官特征的影响。重量测量结果表明，香蕉果皮粉的加入会提高灰分和总膳食纤维的含量。熟面条的拉伸力评估表明，细BPP交联面条表现出更高的拉伸强度，而粗BPP交联面条的拉伸力与非交联小麦面条相似。扫描电子显微镜显示面条样品的表面更加致密。酶交联增加了β片状蛋白质二级结构，而 BPP 的加入则减少了短程有序淀粉结构。双链淀粉蛋白还影响颜色特性，在中等和较粗的双链淀粉蛋白馏分中观察到更大的亮度降低。感官评估表明，消费者更青睐含有细BPP颗粒的面条，而不是中BPP和粗BPP馏分。此外，对从 "检查即应用 "方法中获得的感官数据进行的惩罚性分析突出了面条的有利和不利感官属性。总之，这项研究为开发更健康的方便面产品提供了宝贵的见解。

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引用次数: 0

Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia 埃塞俄比亚特夫[Eragrostis tef (Zucc) Trotter]品种的谷物和面粉物理及功能特性

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

Journal of Cereal Science

Pub Date : 2024-09-21 DOI: 10.1016/j.jcs.2024.104030

Tef, a nutritious gluten-free cereal essential for making Ethiopia's traditional injera, varies in quality due to varieties and growing conditions. This study examined 35 tef varieties, revealing how variety, location, and season affect grain attributes and flour quality. Insights from growing tef in diverse Ethiopian agro-ecologies enhance understanding of its adaptability and quality. Physical and functional properties, including grain size, density, and flour absorption capacities, were analyzed, offering a comprehensive view of tef's potential in varying environments. Variety significantly affects tef characteristics, with genotype playing a major role in trait variation, influencing grain size, weight, and color. Sieve analysis showed that up to 45.78% of grain mass remained on larger sieves (425–600μm). Color metrics for tef varied, with white tef being lighter and redder than brown. Environmental factors like location and season influenced sieve separation outcomes and grain characteristics, except for the smallest sieve size and color parameters. The study also noted a relationship between grain size and color, with smaller, brown grains having lower lightness and yellowness. This study provides essential data: for future improvement and management of the tef; for quality assurance for consumers, processors, regulators and traders; and for designing of effective cleaning and processing techniques.

特夫（Tef）是一种营养丰富的无麸谷物，是制作埃塞俄比亚传统伊奈拉（injera）的重要原料，但由于品种和生长条件的不同，其质量也不尽相同。这项研究考察了 35 个特夫品种，揭示了品种、地点和季节如何影响谷物属性和面粉质量。在埃塞俄比亚不同的农业生态环境中种植特夫的经验加深了人们对其适应性和质量的理解。对谷粒大小、密度和面粉吸收能力等物理和功能特性进行了分析，从而全面了解了tef在不同环境中的潜力。品种对柚子的特性有很大影响，基因型在性状变异中起着主要作用，影响着谷粒大小、重量和颜色。筛分分析表明，高达 45.78% 的谷物质量留在较大的筛子上（425-600μm）。柚皮的颜色指标各不相同，白色柚皮比棕色柚皮更浅更红。除最小筛孔尺寸和颜色参数外，地点和季节等环境因素都会影响筛分结果和谷物特征。研究还注意到谷粒大小和颜色之间的关系，较小的棕色谷粒的亮度和黄度较低。这项研究为以下方面提供了重要数据：柚子的未来改进和管理；消费者、加工商、监管机构和贸易商的质量保证；以及设计有效的清洁和加工技术。

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引用次数: 0

Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation 在人类内皮细胞模型中探索高直链淀粉小麦酚类提取物对健康的益处：对内皮细胞活化的抑制作用

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

Journal of Cereal Science

Pub Date : 2024-09-18 DOI: 10.1016/j.jcs.2024.104028

Newly developed high amylose durum wheat genotypes, characterized by a high content of resistant starch, is gaining interest as a healthy ingredient for functional food. The objective of the present study was to investigate the effects of Svevo high amylose phenolic extracts (HAPE) on endothelial activation, the first obligatory step of the atherosclerotic process, investigating the underlying mechanisms of action. To this aim, human microvascular endothelial cells were treated with HAPE (1–10 μg/mL) and then challenged with the pro-inflammatory and pro-atherogenic cytokine TNF-α. Endothelium-leukocyte adhesion, the expression of endothelial inflammatory mediators, intracellular reactive oxygen species (ROS) levels and the activation of nuclear factor (NF)-κB were evaluated by multiple assays. The results showed that, HAPE, already at 5 μg/mL, suppressed the TNF-α stimulated expression of endothelial adhesion molecules as well as the adhesion of leukocytes to endothelial cells by more than 50% in comparison with TNF-α alone. These effects were associated with a significant (p < 0.05) reduction of intracellular ROS levels and NF-κB activation. In summary, our findings underscore the potential of Svevo high amylose as a functional food able to blunt endothelial activation, by inhibiting the concerted expression of endothelial markers involved in leukocyte recruitment and early atherogenesis.

新开发的高直链淀粉硬质小麦基因型具有抗性淀粉含量高的特点，作为功能性食品的健康配料正受到越来越多的关注。本研究的目的是调查斯维沃高直链淀粉酚类提取物（HAPE）对动脉粥样硬化过程的第一步--内皮细胞活化的影响，并研究其潜在的作用机制。为此，用 HAPE（1-10 μg/mL）处理人微血管内皮细胞，然后用促炎症和促动脉粥样硬化细胞因子 TNF-α 进行挑战。内皮-白细胞粘附、内皮炎症介质的表达、细胞内活性氧（ROS）水平以及核因子（NF）-κB 的活化情况均通过多种检测方法进行了评估。结果表明，与单独使用 TNF-α 相比，5 μg/mL 的 HAPE 就能抑制 TNF-α 刺激的内皮粘附分子的表达以及白细胞对内皮细胞的粘附，抑制率超过 50%。这些效应与细胞内 ROS 水平和 NF-κB 活化的显著降低（p < 0.05）有关。总之，我们的研究结果强调了斯维沃高直链淀粉作为一种功能性食品的潜力，它能够抑制参与白细胞募集和早期动脉粥样硬化的内皮标志物的协同表达，从而抑制内皮活化。

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引用次数: 0

Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties 荞麦蛋白作为大分子乳化剂稳定南极磷虾油乳液：理化性质、微观结构和功能特性研究

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

Journal of Cereal Science

Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104027

Buckwheat protein (BP) was studied in relation to oil phase volume fractions for the preparation of Antarctic krill oil (AKO) emulsions. The physicochemical properties and microstructure of BP-AKO emulsions were examined using zeta potential, droplet size, rheology, and laser confocal microscopy. The bioavailability of astaxanthin in AKO was assessed through in vitro digestion experiments. Among the emulsions tested, the BP-AKO (5–60%) emulsion, containing 5% protein and 60% oil phase, displayed the smallest particle size (1.86 μm), highest absolute zeta potential value (47.88 mV), and greatest interfacial protein adsorption rate (89.00%), indicating superior stability. Oxidative stability experiments revealed that the BP-AKO (5–60%) emulsion exhibited the lowest production of lipid hydroperoxides and malondialdehyde, reflecting excellent oxidative stability. Furthermore, the highest release of free fatty acids from the BP-AKO (5–60%) emulsion occurred during in vitro digestion, peaking at 70.17% after 120 min. The bioavailability of astaxanthin also reached a maximum value of 50.37%. This study provides experimental support for the use of macromolecular cereal proteins as emulsifiers to stabilize Antarctic krill oil.

在制备南极磷虾油（AKO）乳剂时，研究了荞麦蛋白（BP）与油相体积分数的关系。使用zeta电位、液滴大小、流变学和激光共聚焦显微镜检测了BP-AKO乳剂的理化性质和微观结构。通过体外消化实验评估了虾青素在 AKO 中的生物利用率。在测试的乳液中，含有5%蛋白质和60%油相的BP-AKO（5-60%）乳液显示出最小的粒径（1.86 μm）、最高的绝对ZETA电位值（47.88 mV）和最大的界面蛋白质吸附率（89.00%），表明其具有卓越的稳定性。氧化稳定性实验表明，BP-AKO（5-60%）乳液的脂质氢过氧化物和丙二醛生成量最低，反映了其出色的氧化稳定性。此外，在体外消化过程中，BP-AKO（5-60%）乳液中游离脂肪酸的释放量最高，120 分钟后达到 70.17%。虾青素的生物利用率也达到了 50.37% 的最高值。这项研究为使用大分子谷物蛋白作为乳化剂来稳定南极磷虾油提供了实验支持。

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引用次数: 0

Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors 多酚介导的共价键对不同米糠颜色的谷蛋白结构变化的影响

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

Journal of Cereal Science

Pub Date : 2024-09-17 DOI: 10.1016/j.jcs.2024.104023

Pigmented and non-pigmented rice cultivars contain different polyphenol classes. Covalent bonding of polyphenols with glutelin, the major protein fraction in rice, can occur in pigmented rice. The effects of polyphenol class on glutelin molecular weight and size were studied via SDS-PAGE and HPSEC, respectively. The proteomic analysis of glutelin was performed via LC-MS/MS. Rice cultivars with brown (Neches), purple (HB-1) and red (Scarlett) bran colors mainly comprising phenolic acids, anthocyanins, and flavan-3-ols/proanthocyanidins, respectively, were used. Glutelin in milled rice exhibited similar molecular weight and size and proteomic identification due to the lower concentration of polyphenols. Covalent modification of glutelin by polyphenols decreased the amount of identified glutelin. Phenolic acids caused little or no structural changes of glutelin. Anthocyanins and flavan-3-ols/proanthocyanidins in whole grain rice and bran of HB-1 and Scarlett caused a more compact glutelin structure through intra-molecular bonds. Polyphenol-protein interactions may be utilized to tailor food ingredients from pigmented rice with desired rheological properties.

色素水稻和非色素水稻品种含有不同种类的多酚。在色素水稻中，多酚会与谷蛋白（水稻中的主要蛋白质部分）发生共价键合。通过 SDS-PAGE 和 HPSEC 分别研究了多酚类别对谷蛋白分子量和大小的影响。通过 LC-MS/MS 对谷蛋白进行了蛋白质组分析。使用的水稻品种的米糠颜色分别为棕色（Neches）、紫色（HB-1）和红色（Scarlett），主要包括酚酸、花青素和黄烷-3-醇/原花青素。由于多酚的浓度较低，碾米中谷蛋白的分子量和大小与蛋白质组鉴定结果相似。多酚对谷胱甘肽的共价修饰降低了谷胱甘肽的鉴定量。酚酸对谷蛋白的结构几乎没有影响。花青素和黄烷-3-醇/原花青素在全谷物大米以及 HB-1 和 Scarlett 的麸皮中通过分子内键使谷蛋白结构更加紧密。多酚与蛋白质之间的相互作用可用于从色素大米中提取具有所需流变特性的食品配料。

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引用次数: 0