Journal of Cereal Science最新文献_第2页

Enhancement of phenolic accumulation and antioxidant activity in germinated brown rice by moderate electric field treatment 中等电场处理对发芽糙米酚积累和抗氧化活性的促进作用

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

Journal of Cereal Science

Pub Date : 2026-01-01 DOI: 10.1016/j.jcs.2026.104363

Xuejiao Zhang , Xiaoyuan Zheng , Pei Wang , Hao Zhang , Yongbin Han , Dandan Li

Moderate electric field (MEF) technology represents a promising non-thermal strategy to enhance cereal functionalization. Our previous work established the optimal MEF condition to promote brown rice (BR) germination. Building on this basis, the present study focused on the metabolic and transcriptional mechanisms underlying phenolic accumulation in germinated BR under MEF treatment. MEF-assisted germination significantly increased free and bound phenolic acids and flavonoids, with the highest enrichment observed at 48 h. Antioxidant capacities (DPPH, ABTS⁺, FRAP) exhibited parallel improvements with phenolic accumulation. Targeted metabolite analysis identified 19 phenolic acids and 30 flavonoids, among which 13 phenolic acids (e.g., ferulic acid, p-coumaric acid) and 18 flavonoids (e.g., rutin, catechin) were significantly upregulated by MEF. Transcriptomic profiling revealed 1655 differentially expressed genes (DEGs), mainly enriched in secondary metabolism and phenylpropanoid pathways. Key structural genes (OsPAL, Os4CL, OsCAD for phenolic acids; OsCHS, OsF3H, OsFLS for flavonoids) were transcriptionally upregulated, accompanied by 10.05–70.97 % increases in their enzymatic activities. These findings clarify the coordinated metabolic and transcriptional regulation of phenolic biosynthesis in germinated BR under MEF, and highlight MEF-assisted germination as a novel bioprocessing approach for enhancing the nutritional and functional properties of cereal grains.

中等电场（MEF）技术是一种很有前途的提高谷物功能化的非热策略。我们之前的工作确定了MEF促进糙米（BR）发芽的最佳条件。在此基础上，本研究重点研究了MEF处理下萌发BR中酚积累的代谢和转录机制。mef辅助萌发显著增加了游离和结合的酚酸和黄酮类化合物，在48 h时达到最高富集水平。抗氧化能力（DPPH, ABTS+， FRAP）与酚积累呈平行提高。目标代谢产物分析鉴定出19种酚酸和30种黄酮，其中13种酚酸（如阿魏酸、对香豆酸）和18种黄酮（如芦丁、儿茶素）被MEF显著上调。转录组学分析显示有1655个差异表达基因（deg），主要富集于次级代谢和苯丙素途径。关键结构基因（酚酸OsPAL、Os4CL、OsCAD，黄酮类OsCHS、OsF3H、OsFLS）转录上调，酶活性增加10.05 - 70.97%。这些研究结果阐明了MEF作用下萌发BR中酚类生物合成的协调代谢和转录调控，并突出了MEF辅助萌发作为一种提高谷物营养和功能特性的新型生物处理方法。

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引用次数: 0

Processing of proso millet flour with cold plasma and superheated steam: Understanding the impacts on anti-nutritional factors, quality attributes and associated mechanisms 冷等离子体和过热蒸汽加工proso小米粉：对其抗营养因子、品质属性的影响及其机制

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

Journal of Cereal Science

Pub Date : 2026-01-01 DOI: 10.1016/j.jcs.2025.104362

Ankan Kheto , Ram Prasad Bebartta , Ashrita Chand , Hrushitha Gaddam , Moumita Karmakar , Debojit Baidya Choudhury , Palak Mahajan , Khalid Gul , Rachna Sehrawat

Proso millet flour (PMF) was treated with cold plasma (CP) or superheated steam (SS) for 5–20 min in order to evaluate its impact on anti-nutritional factors (ANFs), protein digestibility, bioactive compounds, structural changes, soluble protein, carbohydrate, pasting, and functional properties. Prolonged CP or SS treatment durations gradually reduced tannin in PMF. Meanwhile, CP treatment proved more efficient in reducing phytic acid in PMF. However, a maximum decline in saponin was observed after 20 min of SS, due to the thermal degradation of glucoside bonds. Furthermore, carbonyl content was found to be 40-fold higher in 10 min of SS treated PMF than control. At the same time, in vitro protein digestibility of PMF was improved after CP or SS treatment (except for 5 min). Furthermore, SS treated PMP (excluding 20 min) contained the higher free total polyphenol content, but reduced the bound polyphenol content. Shorter CP treatment durations elevated total flavonoid content and antioxidant activity in PMF. From FTIR spectrum, prolonged CP or SS exposure durations reduced hydrogen bond strength in N–H groups and generated carboxyl groups. Most importantly, CP treatment slightly improved soluble protein content, which could account for higher foaming capacity. Apart from water absorption capacity, SS treatment reduced the pasting and functional properties of PMF. Hence, a shorter CP duration can be beneficial in increasing PMF functionality and bioactive compounds. Meanwhile, SS treatment may be more effective at deteriorating heat-sensitive ANFs.

采用冷等离子体（CP）或过热蒸汽（SS）处理Proso小米粉（PMF） 5 ~ 20 min，研究其对抗营养因子（ANFs）、蛋白质消化率、生物活性物质、结构变化、可溶性蛋白、碳水化合物、糊化和功能特性的影响。延长CP或SS治疗时间逐渐降低PMF中的单宁。同时，CP处理对PMF中植酸的还原效果更好。然而，由于糖苷键的热降解，在SS作用20分钟后，皂苷的下降幅度最大。此外，经SS处理的PMF在10 min内羰基含量比对照高40倍。同时，CP或SS处理后（除5min外）PMF的体外蛋白质消化率均有提高。此外，SS处理的PMP（不包括20 min）含有较高的游离总多酚含量，但降低了结合多酚含量。较短的CP处理时间提高了PMF的总黄酮含量和抗氧化活性。从FTIR光谱来看，延长CP或SS暴露时间会降低N-H基团的氢键强度，并产生羧基。最重要的是，CP处理略微提高了可溶性蛋白含量，这可能是泡沫容量增加的原因。除吸水能力下降外，SS处理还降低了PMF的糊化和功能性能。因此，较短的CP持续时间有利于增加PMF的功能和生物活性化合物。同时，SS处理可能更有效地恶化热敏ANFs。

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引用次数: 0

Effects of fungal solid-state fermentation of wheat bran using Pleurotus pulmonarius on dietary fiber conversion and functional improvement 肺侧耳真菌固态发酵麦麸对膳食纤维转化及功能改善的影响

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

Journal of Cereal Science

Pub Date : 2026-01-01 DOI: 10.1016/j.jcs.2025.104361

Chengcheng Li, Shiyi Lu, Hongyan Li, Jing Wang

Wheat bran, being rich in dietary fiber, is still limited in food applications due to its compact lignocellulosic structure and low solubility. This study was conducted to investigate the effects of solid-state fermentation using Pleurotus pulmonarius on wheat bran. Solid-state fermentation of wheat bran (WB) using Pleurotus pulmonarius was employed to enhance its structural, molecular, and functional properties simultaneously. Fermentation significantly increased SDF yield, purity, and solubility, with PP-4 and PP-6 showing the most pronounced improvements. SEM, FTIR, and XRD analyses revealed progressive cell wall loosening and fiber depolymerization, leading to the formation of lower-molecular-weight SDF fragments with greater solubility. Molecular weight distribution further confirmed strong negative correlations between polymer size and solubility. Notably, SDF purity increased by 26 % and yield by more than 120 % compared with PP-0, demonstrating the effectiveness of this fermentation strategy. This work provides new insights into fungal biotransformation of WB and offers a promising approach for producing high-quality dietary fiber ingredients.

麦麸富含膳食纤维，但由于其木质纤维素结构致密，溶解度低，在食品中的应用受到限制。本试验研究了肺侧耳菌固态发酵对麦麸的影响。利用肺侧耳菌（Pleurotus pulmonarius）对麦麸（WB）进行固态发酵，同时提高其结构、分子和功能特性。发酵显著提高了SDF的产量、纯度和溶解度，其中PP-4和PP-6的改善最为显著。SEM， FTIR和XRD分析显示，细胞壁逐渐松动和纤维解聚，导致形成低分子量的SDF片段，具有更大的溶解度。分子量分布进一步证实了聚合物尺寸与溶解度之间的负相关关系。值得注意的是，与PP-0相比，SDF的纯度提高了26%，产量提高了120%以上，证明了这种发酵策略的有效性。本研究为真菌对蚕豆的生物转化提供了新的见解，为高品质膳食纤维原料的生产提供了新的途径。

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引用次数: 0

The effect of combined treatments of heat-moisture and enzyme on the texture, cooking and in vitro digestibility qualities of rice noodles 热湿酶联合处理对米粉质构、蒸煮及体外消化品质的影响

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

Journal of Cereal Science

Pub Date : 2025-12-30 DOI: 10.1016/j.jcs.2025.104360

Xingyu Chen , Yang Yang , Jiayi Xu , Huaxi Xiao , Qinlu Lin , Jiangtao Li , Yejia Liu

The effect of the dual combination of heat-moisture and enzyme treatments (Fungal protease (Flavourzyme 500 G, 500 LAPU per g),β-amylase (BA, 50 U/mg),transglutaminase (EC 2.3.2.13, 100 U/g, lyophilized powder(HM-enzyme) on the texture, cooking and in vitro digestibility of rice noodles was investigated. HM-enzyme induced to produce the V-type crystalline structure, forming the starch-lipid-protein complexes and microporous structures in rice noodles. In rice noodles, the complex contents of starch-lipid and starch-lipid-protein reached a maximum of 12.3 % after the HM-enzyme reaction. The microporous structures dramatically shortened the rehydration time of rice noodles from 586 s to 374 s and increased the water absorption rate of rice noodles from 198 % to 341 %. The starch-lipid-protein complex with V-type crystalline structure significantly improved the texture, cooking, and in vitro digestion quality of rice noodles. After the HM-enzyme reaction, the cooking loss of rice noodles was reduced by 69 %, and the contents of slowly digestible starch (SDS) and resistant starch (RS) were increased from 15.32 % to 38.72 % and 8.55 %–18.94 % respectively. The HM-enzyme method was valuable research on improving the quality of rice noodles in food industry applications.

以真菌蛋白酶（风味酶500 G， 500 LAPU / G）、β-淀粉酶（BA, 50 U/mg）、转谷氨酰胺酶（EC 2.3.2.13, 100 U/ G）、冻干粉（hm -酶）为研究对象，研究了热湿双重组合对米粉质地、蒸煮和体外消化率的影响。hm -酶诱导米粉产生v型结晶结构，形成淀粉-脂-蛋白复合物和微孔结构。经hm -酶反应后，米粉中淀粉-脂质和淀粉-脂质-蛋白的复合含量最高可达12.3%。微孔结构使米粉复水时间由586 s缩短至374 s，吸水率由198%提高至341%。具有v型结晶结构的淀粉-脂-蛋白复合物显著改善了米粉的质地、蒸煮和体外消化品质。经hm -酶反应后，米粉的蒸煮损失降低了69%，慢消化淀粉（SDS）和抗性淀粉（RS）含量分别从15.32%提高到38.72%和8.55% - 18.94%。hm -酶法在提高米粉质量方面具有重要的研究价值。

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引用次数: 0

Effects of drying method, post-drying delay, and tempering on milling quality and color retention of paddy rice at various moisture contents: A systematic review 干燥方法、干燥后延迟和回火对不同水分含量水稻的碾磨品质和保色性的影响：系统综述

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

Journal of Cereal Science

Pub Date : 2025-12-27 DOI: 10.1016/j.jcs.2025.104358

Hossein Dolatabadi, Alireza Soleimanipour, Keyvan Asefpour Vakilian

This systematic review investigated the effects of post-drying delay and tempering on milling quality and color retention of paddy rice at various moisture contents. Following the PRISMA methodology, a search was conducted in bibliographic databases up to September 2025, and 43 studies were included in the review. The information extracted from the studies included objectives, drying and tempering protocols, moisture conditions, milling results, e.g., damage rate and bran integrity, as well as color indices, e.g., L∗a∗b∗ values and whiteness indices. Four main themes were analyzed in this review. First, different drying methods have varying effects on paddy rice appearance. A nearly linear decline in whole paddy rice yields occurs with increasing drying temperatures above 60–70 °C, even when tempering is followed. Second, post-drying delays (before tempering) can lead to the propagation of microscopic cracks, significantly reducing yield and increasing breakage. Long delays, extending to hours, after drying and before tempering have consistent negative effects on mill performance at different moisture conditions. However, paddy rice with higher moisture can tolerate delays with less damage. Third, tempering consistently reduces internal cracking and increases undamaged paddy rice by uniformizing moisture distribution. The timing of tempering after drying has negligible negative effects on the color retention of paddy rice, provided that the tempering is carried out at moderate temperatures up to 50 °C. Finally, initial and final moisture content, as well as the drying and tempering temperature, have significant impacts on drying stresses and the effectiveness of tempering. Although tempering carried out at high temperatures for long periods does result in minor effects of browning and yellowing appearing, moisture content moderates this relationship: paddy rice with higher residual moisture reaches equilibrium more quickly and maintains its clarity, while very dry paddy rice shows stable color with small changes during tempering. By redefining paddy rice quality as a multidimensional concept, this review provides a critical roadmap for laboratory standardization and process optimization in academic and industrial settings.

本文系统地研究了不同水分条件下干燥后延迟和回火对水稻碾磨品质和保色性的影响。按照PRISMA方法，在截至2025年9月的书目数据库中进行了检索，并在审查中纳入了43项研究。从研究中提取的信息包括目标、干燥和回火方案、水分条件、碾磨结果，如损伤率和麸皮完整性，以及颜色指数，如L * a * b *值和白度指数。本综述分析了四个主要主题。首先，不同的干燥方法对水稻外观有不同的影响。60-70°C以上的干燥温度越高，整个水稻产量几乎呈线性下降，即使随后进行回火也是如此。其次，干燥后的延迟（回火前）会导致微观裂纹的扩展，从而显著降低屈服并增加断裂。干燥后和回火前的长时间延迟，延长至数小时，对不同湿度条件下的磨机性能有一致的负面影响。然而，湿度较高的水稻可以忍受延迟，损害较小。第三，回火通过均匀水分分布，持续减少内部开裂，增加水稻的完好程度。干燥后回火的时间对水稻的保色性的负面影响可以忽略不计，只要回火是在50°C的中等温度下进行。最后，初始和最终含水率以及干燥和回火温度对干燥应力和回火效果有显著影响。虽然长时间高温回火确实会导致褐变和黄变的轻微影响，但水分含量调节了这一关系：残余水分较高的水稻更快达到平衡并保持其清晰度，而非常干燥的水稻在回火过程中颜色稳定，变化很小。通过将水稻质量重新定义为一个多维概念，本综述为学术和工业环境中的实验室标准化和工艺优化提供了关键的路线图。

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引用次数: 0

The ultrastructure of the mature wheat grain tissue in its native state, as observed using atomic force microscopy 用原子力显微镜观察成熟小麦籽粒组织在自然状态下的超微结构

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

Journal of Cereal Science

Pub Date : 2025-12-26 DOI: 10.1016/j.jcs.2025.104354

Cedric Gaillard

This study presents a novel application of atomic force microscopy (AFM) for characterising the ultrastructure of dry (15 % moisture) native and mature wheat grains (Triticum aestivum L.). A key contribution is the standardisation of a meticulous sample preparation protocol that minimises artefacts. This protocol involves dry-cutting the grains using a device that enables precise surface smoothing via ultramicrotomy, ensuring perfect alignment for AFM scanning without the need for resin-embedding. The research provides a comprehensive histological description ranging from the outer pericarp to the starchy endosperm. The outer layers (pericarp, seed coat, and nucellar epidermis) appear as compact, continuous structures in the dry state, with stronger inter-layer adhesion. The study also discovered a previously undescribed left-handed helical twist in the tube cells of the inner pericarp, a feature that is hypothesised to be lost in conventional resin-embedding techniques. AFM is demonstrated to be a powerful tool for revealing intricate, hydration-dependent ultrastructural adaptations in plant tissues.

本研究提出了一种原子力显微镜（AFM）的新应用，用于表征干燥（15%水分）本地和成熟小麦（Triticum aestivum L.）的超微结构。一个关键的贡献是标准化的细致的样品制备方案，最大限度地减少人工制品。该方案涉及使用一种设备干切颗粒，该设备通过超显微切开术实现精确的表面平滑，确保AFM扫描的完美对准，而无需树脂嵌入。该研究提供了从外果皮到淀粉胚乳的全面组织学描述。干燥状态下，外层（果皮、种皮和心心表皮）呈致密、连续的结构，层间附着力较强。该研究还发现了一种先前未被描述的左旋螺旋状扭曲，这种扭曲被认为是传统树脂包埋技术所没有的特征。AFM被证明是揭示植物组织中复杂的、水合依赖的超微结构适应的有力工具。

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引用次数: 0

Structural design of wheat gluten using twin-screw extrusion: Focus on its application in starch-based gels 双螺杆挤压小麦面筋的结构设计：重点介绍其在淀粉基凝胶中的应用

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

Journal of Cereal Science

Pub Date : 2025-12-26 DOI: 10.1016/j.jcs.2025.104359

Xiaoshuai Yu , Zongrui Liu , Xiaoting Ma , Jiangkai Zeng , Jinjie Huo , Yumin Duan , Xiaoqi Ma , Lin Wang , Yixin Peng , Peng Wang , Zhigang Xiao

In order to increase the gel strength and improve the physicochemical properties of wheat starch (WS), this work employed the twin-screw extrusion technology to prepare extruded wheat gluten (EWG). And then the influence of different contents of EWG (6 %, 10 % and 14 %) on physicochemical and structural characteristics of WS gel were investigated. Compared with natural wheat gluten, the EWG exhibited less disulfide bonds and α-helix but more random coil. Morphological observations showed that the addition of EWG improved the compactness of network structure of WS gel. Incorporating EWG increased the gel strength of WS from 66.32 to 130.59 g, and the WS-EWG gels possessed superior elastic and viscosity but poor water molecules mobility than WS gel. The non-covalent interaction between gluten and WS improved the short-range ordered structure, crystal structure and enhanced the thickness of lamellar structure of starch gels. These findings provided a theoretical basis for tailoring wheat starch to produce gel-based foods with desired qualities.

为了提高小麦淀粉（WS）的凝胶强度，改善其理化性能，本研究采用双螺杆挤出技术制备膨化小麦面筋（EWG）。然后考察了不同EWG含量（6%、10%和14%）对WS凝胶理化和结构特性的影响。与天然小麦面筋相比，EWG蛋白的二硫键和α-螺旋结构较少，而无规螺旋结构较多。形态学观察表明，EWG的加入提高了WS凝胶网络结构的致密性。加入EWG后，WS的凝胶强度由66.32 g提高到130.59 g， WS-EWG凝胶具有较好的弹性和粘度，但水分子迁移率较WS凝胶差。面筋与WS的非共价相互作用改善了淀粉凝胶的近程有序结构、晶体结构，增加了淀粉凝胶的层状结构厚度。这些发现为裁剪小麦淀粉以生产具有理想品质的凝胶食品提供了理论基础。

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引用次数: 0

Effect of flexible debranning on physicochemical properties, dough rheology of black wheat and digestibility of fermented hollow noodles 柔性脱皮对黑小麦理化性质、面团流变学及发酵空心面条消化率的影响

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

Journal of Cereal Science

Pub Date : 2025-12-26 DOI: 10.1016/j.jcs.2025.104356

Tianqi Yang , Shuangqi Tian , Ya'nan Wang , Ziyi Yang , Zhanpeng Liu , Jing Lu

This study explores the impact of flexible debranning on the physicochemical properties of black wheat and the quality of fermented hollow noodles. As debranning increased, ash and protein contents decreased, while anthocyanin content peaked at 315 mg/kg at a debranning rate of 13.9 %. Debranning also reduced water absorption and altered the gluten network. Fermentation and rheological analyses revealed that moderate bran removal preserved protein structure and enhanced gas retention. The highest debranning rate resulted in noodles with the greatest hardness, while cooking loss decreased across all debranning levels. The 7.0 % bran removal (FDf-1) sample exhibited the most favorable nutritional profile, with an estimated glycemic index (eGI) of 54.2, suggesting its potential as a low-GI food. These findings offer valuable insights for optimizing black wheat processing to enhance the functionality and health benefits of wheat-based products.

本研究探讨了柔性脱皮对黑小麦理化特性及发酵空心面品质的影响。随着去皮的增加，灰分和蛋白质含量逐渐降低，而花青素含量在去皮率为13.9%时达到315 mg/kg的峰值。去皮也减少了水分的吸收，改变了面筋网络。发酵和流变分析表明，适度去除麸皮可以保存蛋白质结构并增强气体潴留。去皮率最高的面条硬度最大，而在所有去皮水平上，烹饪损失都减少了。7.0%麸皮去除（FDf-1）的样品显示出最有利的营养特征，估计血糖指数（eGI）为54.2，表明其具有低gi食品的潜力。这些发现为优化黑小麦加工以增强小麦产品的功能和健康益处提供了有价值的见解。

引用次数: 0

Modification of highland barley starch properties via germination-induced amylase activation and amylopectin reduction 发芽诱导淀粉酶活化和支链淀粉还原对青稞淀粉性质的影响

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

Journal of Cereal Science

Pub Date : 2025-12-24 DOI: 10.1016/j.jcs.2025.104355

Yongliang Bai , Junwei Yin , Zuanhao Liang , Yu Xia , Shuyan He , Ming Yu , Haiqiang Chen

To investigate the impact of germination on the development of deep-processed products from highland barley starch, this study systematically examined changes in the structure, composition, physicochemical properties, and related enzyme activities of starch during germination. After 72 h of germination, the contents of total starch and amylopectin in highland barley starch decreased significantly (p < 0.05). The activities of α-amylase and β-amylase increased dramatically by 19.6-fold and 6.3-fold, respectively. Concurrently, the gelatinization enthalpy (ΔH) of the starch decreased significantly, whereas the syneresis rate showed a significant increase (p < 0.05). Correlation analysis revealed that the germination treatment enhanced the activities of α-amylase and β-amylase in highland barley, which promoted the enzymatic degradation of amylopectin. This led to a significantly increased starch solubility, syneresis rate, and initial gelatinization temperature(T₀), while decreasing starch transparency, termination gelatinization temperature (T_c), peak temperature (T_p), and

Δ

H. The results demonstrate that germinated highland barley starch is suitable for noodle products.

为了研究发芽对青稞淀粉深加工产品的影响，本研究系统地研究了萌发过程中淀粉的结构、组成、理化性质和相关酶活性的变化。萌发72 h后，青稞淀粉中总淀粉和支链淀粉含量显著降低（p < 0.05）。α-淀粉酶和β-淀粉酶活性分别显著提高19.6倍和6.3倍。同时，淀粉的糊化焓（ΔH）显著降低，而协同速率显著提高（p < 0.05）。相关分析表明，萌发处理提高了青稞α-淀粉酶和β-淀粉酶活性，促进了支链淀粉的酶解。结果表明，青稞淀粉的溶解度、协同速率和初始糊化温度（T0）显著提高，而淀粉透明度、终止糊化温度（Tc）、峰值温度（Tp）和Δ h均显著降低。

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引用次数: 0

Effects of three freezing treatments on the quality of frozen chow mein noodles 三种冷冻处理对速冻炒面品质的影响

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

Journal of Cereal Science

Pub Date : 2025-12-23 DOI: 10.1016/j.jcs.2025.104353

Pengyuan Tian , Ping Jiang , Ming Liu , Naijuan Wang , Lijuan Zhang , Sijia Xu , Peng Yin , Weiqing Zhang , Mingfu Yu , Dan Li

Ice crystal formation during freezing can adversely affect the quality of frozen noodle products. This study examines the effects of freezer freezing, cryogenic rapid microfreezing, and liquid nitrogen freezing conditions on the quality of frozen chow mein. The textural properties of wheat chow mein and buckwheat chow mein exhibit distinct variations under the influence of the three freezing methods. Nuclear magnetic resonance (NMR) results indicate that the faster freezing rate increases the strongly bound water content in noodles while decreasing the weakly bound and free water content. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) data indicate that the freezing method influences the extent of internal rearrangement of starch molecules in noodles. Both relative crystallinity and the R_1047/1022 ratio decreased with increasing freezing rate. The proportion of α-helical and β-sheet structures in protein secondary structure is significantly affected by the freezing rate. With increasing freezing rates, the α-helical content rises, whereas the β-sheet content declines. The quality of frozen chow mein in the liquid nitrogen freezing group was superior to that in the freezer freezing and low-temperature rapid microfrying groups. The experimental data demonstrated the effect of freezing method on the quality of frozen chow mein, which may hold significant economic implications for the frozen noodle industry.

冷冻过程中形成的冰晶会对冷冻面制品的质量产生不利影响。本研究考察了冷冻冷冻、低温快速微冷冻和液氮冷冻条件对速冻炒面品质的影响。小麦炒面和荞麦炒面的质地在三种冷冻方式的影响下表现出明显的变化。核磁共振（NMR）结果表明，冻结速率越快，面条中强结合水含量越高，弱结合水和自由水含量越低。x射线衍射（XRD）和傅里叶变换红外光谱（FT-IR）数据表明，冷冻方法影响了面条中淀粉分子内部重排的程度。相对结晶度和R1047/1022比均随冻结速率的增加而降低。冷冻速率对蛋白质二级结构中α-螺旋结构和β-片结构的比例有显著影响。随着冻结速率的增加，α-螺旋含量增加，β-片状含量下降。液氮冷冻组的速冻炒面质量优于冷冻机冷冻组和低温快速微油炸组。实验数据证明了冷冻方法对冷冻炒面质量的影响，这可能对冷冻面行业具有重要的经济意义。

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