Journal of Cereal Science最新文献_第2页

A comparative analysis of primary and specialized metabolites in durum wheat grains reveals striking differences across durum emmer wheat, landraces and modern cultivars 对硬粒小麦籽粒初级代谢物和专门代谢物的比较分析表明，硬粒小麦、地方品种和现代品种之间存在显著差异

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-03 DOI: 10.1016/j.jcs.2026.104388

Mariacaterina Lianza , Giovanni Maria Poggi , Simona Corneti , Pietro Montalti , Stefano Del Duca , Fabiana Antognoni , Iris Aloisi

A comprehensive profiling of primary and specialized metabolites was carried out on fifty durum wheat accessions of different geographical origin, including ancient emmer, traditional landraces and modern cultivars, grown in a single cropping season, at the same site, and under uniform agronomic management, to reduce within-trial environmental heterogeneity and avoid confounding between genotype and environment. Proteins, gluten, and starch were analysed as primary metabolites, while free and bound phenolic acids, carotenoids, and anthocyanins were identified and quantified as specialized metabolites.

The results revealed that domestication and modern breeding practices have resulted in a reduction in phenolic acid levels, particularly the bound form of ferulic, vanillic and p-coumaric acids, coupled with an increase in carotenoid content, especially β-carotene and lutein. However, no notable variations were observed in macronutrient composition across the germplasm categories. Although an increase in carotenoid content may offer nutritional benefits, the concurrent reduction in the overall content of phenolic bioactive compounds observed over time raises concerns about genetic erosion. The higher levels of bound phenolic acids found in ancient spelt varieties, particularly p-coumaric and ferulic acids, support their use as valuable sources of genetic variation for biofortification strategies. The ancient and traditional wheat varieties included in this study could be incorporated into breeding programmes to improve the nutritional quality of modern durum wheat cultivars, particularly for use in Mediterranean diets.

为减少试验内环境异质性，避免基因型与环境的混淆，对50个不同地理来源的硬粒小麦（包括古代小麦、传统地方小麦和现代小麦品种）在同一种植季节、同一地点、统一农艺管理下的主要代谢物和专门代谢物进行了全面分析。蛋白质、麸质和淀粉被分析为初级代谢物，而游离和结合的酚酸、类胡萝卜素和花青素被鉴定和定量为专门代谢物。结果表明，驯化和现代育种方法导致了酚酸水平的降低，特别是阿魏酸、香草酸和对香豆酸的结合形式，同时类胡萝卜素含量增加，特别是β-胡萝卜素和叶黄素。不同种质间的宏量营养素组成差异不显著。虽然类胡萝卜素含量的增加可能提供营养益处，但随着时间的推移，观察到的酚类生物活性化合物总体含量的同时减少引起了对遗传侵蚀的担忧。在古斯佩尔特品种中发现的高水平结合酚酸，特别是对香豆酸和阿魏酸，支持它们作为生物强化策略的遗传变异的宝贵来源。本研究中包括的古老和传统小麦品种可以纳入育种计划，以提高现代硬粒小麦品种的营养质量，特别是用于地中海饮食。

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引用次数: 0

The roles of fibrolytic enzymes in enhancing the consumer acceptability of high-fibre products: Enzymatic effects on dietary fibre, dough processing performance and overall product quality 纤维分解酶在提高高纤维产品的消费者接受度中的作用：酶对膳食纤维、面团加工性能和整体产品质量的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.jcs.2026.104382

Ranran Fan , Simiao Wu , Xinyang Sun

High-fibre products including fortified grain products and whole wheat breads generally have an undesirable overall quality and consumer acceptance, remarkably limiting the development of their industry and market. The primary goal and innovation of this review was to systematically illustrate the synergistic mechanism of fibrolytic enzymes, specifically cellulase and xylanase, in the context of processing behavior and final product quality of high-fibre dough by considering the intermolecular interactions between dietary fibre (DF) components. According to previous studies, this review has demonstrated that xylanase promotes a production of water-extractable arabinoxylan (WEAX) that behaves like a gel material around gluten network to enhance the bubble stability, whereas the cellulase addition mitigates the adverse impact of cellulose on the continuity of gluten network to increase dough extensibility. This review work has built up a robust theoretical foundation for systematically interpreting the complex interactions between fibrolytic enzymes and DF to further modify dough processing performance and its product quality. Outcomes from this work will benefit the global agriculture and agri-food industry from a better promotion for high-fibre cereal products, and also accelerate the expansion rate of high-fibre industry and market.

包括强化谷物产品和全麦面包在内的高纤维产品总体质量和消费者接受度普遍不理想，严重限制了其行业和市场的发展。本综述的主要目的和创新之处是通过考虑膳食纤维（DF）组分之间的分子间相互作用，系统地阐明纤维分解酶（特别是纤维素酶和木聚糖酶）在高纤维面团加工行为和最终产品质量中的协同作用机制。根据以往的研究，本综述表明，木聚糖酶促进了水可提取阿拉伯木聚糖（WEAX）的产生，WEAX在面筋网络周围表现为凝胶材料，从而提高了气泡的稳定性，而纤维素酶的加入减轻了纤维素对面筋网络连续性的不利影响，从而提高了面团的延展性。本综述为系统地解释纤维分解酶与DF之间复杂的相互作用，进一步改善面团的加工性能和产品质量奠定了坚实的理论基础。这项工作的成果将有利于全球农业和农业食品行业更好地推广高纤维谷物产品，并加快高纤维产业和市场的扩张速度。

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引用次数: 0

Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers 利用高直链玉米淀粉和烘焙温度来调节淀粉的消化率和苏打饼干的质地

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.jcs.2026.104403

Feiyang Zhang , Zehua Liu , Qiong Zhou , Renyong Zhao , Shengjun Zhang , Hongxin Jiang

The objective of this study was to explore the starch digestibility and textural properties of high-amylose maize starch (HAMS)-enriched soda crackers baked at different temperatures. Soda crackers were prepared by partially substituting 40 - 60% of wheat flour with HAMS and baking at 130 - 170 °C. After incorporation of HAMS, crackers exhibited lower specific volume and breaking force. The in vitro digestion results revealed that increasing HAMS content and decreasing baking temperature significantly reduced starch digestibility of the soda crackers. Polarized-light micrographs indicated that wheat starch granules were gelatinized at higher baking temperatures, while HAMS retained granular shapes with weak birefringence. X-ray diffraction patterns confirmed the retention of B-type polymorph and the presence of amylose-lipid complexes in HAMS-enriched soda crackers. These results suggested that the granule integrity, limited swelling, thermal-stable crystalline structures, and the presence of amylose-lipid complex collectively resulted in lower starch digestibility of HAMS-enriched soda crackers. This study provides valuable insights for developing bakery goods with reduced starch digestibility and desirable texture.

本研究旨在探讨高直链玉米淀粉（high-直链玉米淀粉，HAMS）苏打饼干在不同温度下的淀粉消化率和质构特性。用火腿代替40 ~ 60%的部分小麦粉，在130 ~ 170℃的温度下烘烤，制成苏打饼干。掺入HAMS后，破片的比容和破片力均有所降低。体外消化结果表明，增加火腿含量和降低烘烤温度显著降低了苏打饼干的淀粉消化率。偏振光显微照片显示，小麦淀粉颗粒在较高的烘烤温度下被糊化，而HAMS则保持颗粒状，双折射较弱。x射线衍射图证实了富含hams的苏打饼干中b型多态性的保留和直链淀粉-脂质复合物的存在。这些结果表明，颗粒完整性、有限的膨胀、热稳定的晶体结构以及直链淀粉-脂复合物的存在共同导致了富含hams的苏打饼干的淀粉消化率较低。该研究为开发淀粉消化率低、质地理想的烘焙食品提供了有价值的见解。

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引用次数: 0

Influence of enzyme type and hydrolysis duration on the metabolite profiles of red sorghum (Sorghum bicolor L.): Untargeted metabolomic combined with chemometrics approach 酶类型和水解时间对红高粱代谢产物谱的影响：非靶向代谢组学与化学计量学相结合的方法

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.jcs.2026.104413

Ayu Septi Anggraeni , Sobari Amrullah , Marella Adhania Dewanto , Yuniar Khasanah , Ika Mulawati Purwanti Noviana , Anjar Windarsih , Lucky Prabowo Miftachul Alam , Indrawati Dian Utami , Suratno Suratno

Red sorghum (Sorghum bicolor L. Moench) is a nutrient-rich cereal containing starch, proteins, lipids, non-starch polysaccharides, and health-promoting antioxidant phenolics. This study investigated the influence of enzyme type and hydrolysis duration on the metabolite profiles of sorghum hydrolysates to identify key bioactive constituents and determine optimal hydrolysis conditions.Hydrolysis was conducted using bromelain and papain at 60 °C, pH 7.6, across five time points (0–4 h), with an enzyme-to-substrate ratio of 1:10 (w/w). Metabolomic profiling was performed via High-Performance Liquid Chromatography-Orbitrap High-Resolution Mass Spectrometer (HPLC-Orbitrap-HRMS). Chemometric techniques, including Principal Component Analysis (PCA), partial least square-discriminant analysis (PLS-DA) and variable importance in projection (VIP) scoring, were applied to evaluate treatment effects on metabolite variations. Chemometric analysis revealed enzyme- and time-dependent alterations in red sorghum metabolites, with bromelain promoting greater diversity, particularly enriched in amino acids (L-phenylalanine), dipeptides (Leu-Leu), and flavonoids (taxifolin), especially with prolonged incubation. Chemometrics analyses demonstrated distinct metabolite patterns influenced by enzyme type and hydrolysis time, with amino acids serving as key discriminants.

These findings underscore the critical role of enzyme selection and incubation period in enhancing the functional profile of sorghum hydrolysates, positioning bromelain as a promising enzyme for generating bioactive-rich extracts.

红高粱（sorghum bicolor L. Moench）是一种营养丰富的谷物，含有淀粉、蛋白质、脂质、非淀粉多糖和促进健康的抗氧化剂酚类物质。本研究研究了酶类型和水解时间对高粱水解产物代谢谱的影响，以确定关键生物活性成分并确定最佳水解条件。用菠萝蛋白酶和木瓜蛋白酶在60 °C， pH 7.6, 5个时间点（0-4 h）进行水解，酶底比为1:10 （w/w）。代谢组学分析通过高效液相色谱-轨道阱高分辨率质谱仪（HPLC-Orbitrap-HRMS）进行。化学计量学技术，包括主成分分析（PCA）、偏最小二乘判别分析（PLS-DA）和投影变量重要性（VIP）评分，被用于评估治疗对代谢物变化的影响。化学测量分析揭示了红高粱代谢产物的酶和时间依赖性变化，菠萝蛋白酶促进了更大的多样性，特别是在长时间孵育下，氨基酸（l -苯丙氨酸）、二肽（亮氨酸）和类黄酮（杉木素）含量丰富。化学计量学分析表明，受酶类型和水解时间影响的代谢产物模式不同，氨基酸是关键的判别因子。这些发现强调了酶的选择和孵育时间在增强高粱水解物的功能方面的关键作用，将菠萝蛋白酶定位为一种有前途的酶，可以产生富含生物活性的提取物。

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引用次数: 0

Matrix-driven modulation of starch structure, digestibility, and glycemic response by brewer's spent grain in bread, cookies, and pasta 基质驱动的淀粉结构、消化率和面包、饼干和面食中啤酒酿造的废谷物的升糖反应的调节

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.jcs.2026.104402

Mauricio Lanzagorta-García , Erick Heredia-Olea , Carolina E. Chávez-Murillo , Julián de la Rosa-Millán

Brewer's spent grain (BSG) is a major by-product of the brewing industry and represents a sustainable source of dietary fiber, protein, and bioactive compounds. This study evaluated the impact of incorporating BSG, with and without hop residues, at 5, 15, and 25% substitution levels on starch structure, in vitro digestibility, and predicted glycemic index (pGI) in bread, cookies, and pasta. BSG enrichment increased protein content by up to ∼27% and total dietary fiber up to ∼15%, while reducing available starch by approximately 20-30% compared with control formulations. These compositional changes induced structural reorganization of starch, reflected by increases in gelatinization peak temperature (from ∼60 to 61 °C in controls to ∼64-66 °C at 25% BSG), gelatinization enthalpy (ΔH increased from ∼5.3 to ∼7.8 J g⁻¹ in bread), and crystallinity (from ∼23% in control bread to ∼32% at 25% BSG). As a result, starch digestibility shifted markedly from rapidly digestible starch (RDS) toward slowly digestible starch (SDS) and resistant starch (RS). RDS decreased by up to ∼20 percentage points, while RS increased from ∼4% to ∼9% in bread and from ∼2% to ∼14% in pasta at the highest substitution level. These changes translated into a significant reduction in pGI, particularly in cookies and pasta, where values decreased from ∼104 to ∼61 and from ∼84 to ∼73, respectively. The presence of hop residues further reduced starch hydrolysis, likely due to synergistic effects of organic acids and polyphenols on digestive enzyme activity. Multivariate analyses confirmed strong associations between starch crystallinity, thermal stability, and digestion kinetics. Overall, these findings demonstrate that BSG fortification modulates starch digestibility primarily through matrix-driven structural mechanisms, with hop-derived compounds providing an additional inhibitory effect, supporting BSG as a functional and sustainable ingredient for cereal-based foods with improved glycemic response.

啤酒精（BSG）是酿造业的主要副产品，是膳食纤维、蛋白质和生物活性化合物的可持续来源。本研究评估了添加BSG（含和不含啤酒花残留物）在5%、15%和25%替代水平下对淀粉结构、体外消化率的影响，并预测了面包、饼干和面食的血糖指数（pGI）。与对照配方相比，BSG富集使蛋白质含量增加了27%，总膳食纤维增加了15%，而有效淀粉减少了约20-30%。这些成分的变化引起了淀粉的结构重组，反映在糊化峰温度的增加（从对照组的~ 60 ~ 61℃增加到25% BSG时的~ 64 ~ 66℃）、糊化焓（ΔH从面包的~ 5.3增加到~ 7.8 J g−1）和结晶度（从对照面包的~ 23%增加到25% BSG时的~ 32%）。结果表明，淀粉消化率由快速消化淀粉（RDS）向慢消化淀粉（SDS）和抗性淀粉（RS）转变。在最高替代水平下，面包的RDS降低了约20个百分点，而面食的RDS从约4%增加到约9%，从约2%增加到约14%。这些变化转化为pGI的显著降低，特别是在饼干和面食中，其值分别从~ 104降至~ 61和从~ 84降至~ 73。啤酒花残留物的存在进一步减少了淀粉水解，可能是由于有机酸和多酚对消化酶活性的协同作用。多变量分析证实了淀粉结晶度、热稳定性和消化动力学之间的强烈关联。总的来说，这些研究结果表明，BSG强化主要通过基质驱动的结构机制调节淀粉消化率，而啤酒花衍生化合物提供了额外的抑制作用，支持BSG作为一种功能性和可持续的成分，用于改善血糖反应的谷类食品。

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引用次数: 0

Impact of steam explosion and particle size reduction of wheat bran on quality characteristics of whole wheat dough and cookies 蒸汽爆破和麦麸减粒对全麦面团和饼干品质特性的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.jcs.2026.104407

Feng Kong, Yue Li, Hongrun Lu

Wheat bran possesses beneficial health attributes and offers potential to lower the starch content in baked products. This research examined how steam explosion (SE) treatment and particle size reduction influence both the physicochemical characteristics of resulting wheat bran powder and subsequently, the quality of dough prepared from reconstituted whole wheat flour and cookies made therefrom. Results demonstrated that SE treatment significantly enhanced the contents of total phenolic compounds (up to 28.48 mg/g), total flavonoids (up to 6.48 mg/g), and water-extractable arabinoxylans (up to 22.17%) in the bran powder. Dough formulated with SE-treated bran (SWB) exhibited increased water absorption and solvent retention capacity but lower stability, indicating a modified gluten network. Textural analysis revealed that fine SWB particles (<150 mesh) transformed the dough into a cohesive composite gel with superior springiness and adhesiveness. Corresponding cookies fortified with fine SWB possessed a denser structure, greater hardness, and a substantially lower in vitro starch digestibility. Principal component analysis identified SWB-150 as the optimal formulation, which exhibited a higher relative crystallinity and a protein secondary structure dominated by β-sheets (61.52%). These findings establish a theoretical foundation for developing high-fiber, nutritionally enriched bakery items using modified wheat bran.

麦麸具有有益健康的特性，并有可能降低烘焙产品中的淀粉含量。本研究考察了蒸汽爆炸（SE）处理和颗粒尺寸减小如何影响所得到的麦麸粉的物理化学特性，以及随后由全麦面粉制成的面团和饼干的质量。结果表明，SE处理显著提高了麸皮粉中总酚类化合物（达28.48 mg/g）、总黄酮（达6.48 mg/g）和水提阿拉伯木聚糖（达22.17%）的含量。经硒处理的麸皮面团吸水率和溶剂保留能力提高，但稳定性降低，表明面筋网络发生了改变。质地分析显示，细小的SWB颗粒（150目）将面团转化为具有优异弹性和粘附性的粘性复合凝胶。添加细SWB的饼干结构更致密，硬度更高，体外淀粉消化率明显降低。主成分分析结果表明，优选配方SWB-150相对结晶度较高，蛋白质二级结构以β-片为主（61.52%）。这些发现为利用改性麦麸开发高纤维、营养丰富的烘焙食品奠定了理论基础。

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引用次数: 0

Extraction and valorization of arabinoxylans from cereal processing By-Products: Current methods, challenges, and future perspectives 从谷物加工副产品中提取阿拉伯木聚糖及其增值：当前方法、挑战和未来展望

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-04 DOI: 10.1016/j.jcs.2026.104381

Konstantina Karakoula , Patroklos Vareltzis , Konstantinos G. Kalogiannis

Arabinoxylans (AXs), non-starch polysaccharides abundant in cereal bran, hold significant potential as functional ingredients due to their techno-functional and health-promoting properties. In contrast to other polysaccharides abundant in plants and cereals, such as inulin or β-glucans, which have been studied thoroughly and whose extraction from cereal brans is well documented and efficient, arabinoxylans have not been studied to the same extent. This review presents a comprehensive overview of the occurrence of AXs in cereals, its molecular structure, health-related effects, and extraction strategies from agro-industrial by-products. Special emphasis is placed on water-extractable (WEAX) and water-unextractable (WUAX) fractions, whose physicochemical characteristics are influenced by cereal type, grain fraction, and recovery method. Conventional (water, acid, alkaline) and advanced (enzymatic, ultrasound, microwave, steam explosion, subcritical water, and DES/NADES) extraction techniques were critically assessed for their efficiency, sustainability, and scalability. Furthermore, hybrid approaches, such as microwave-enzymatic or ultrasound-subcritical water extraction, have been explored as promising tools to enhance yield and structural integrity. Despite significant advances, knowledge gaps persist regarding standardized protocols, comparative method assessments, and the scalability of eco-friendly technologies for AXs recovery. Future research should focus on optimizing extraction conditions and structure–function relationships to enable the industrial valorization of AXs within circular bioeconomy frameworks.

阿拉伯木聚糖（Arabinoxylans, AXs）是谷类麸皮中富含的一种非淀粉多糖，由于其技术功能和促进健康的特性，作为功能性成分具有很大的潜力。植物和谷物中丰富的其他多糖，如菊糖或β-葡聚糖，已被深入研究，其从谷物麸皮中提取的方法有充分的记录和效率，与之相反，阿拉伯木聚糖尚未得到同样程度的研究。本文综述了谷物中AXs的存在、其分子结构、与健康相关的影响以及从农工副产品中提取AXs的策略。特别强调的是水可提取（WEAX）和水不可提取（WUAX）部分，其物理化学特性受谷物类型、颗粒组分和回收方法的影响。对传统（水、酸、碱）和先进（酶、超声、微波、蒸汽爆炸、亚临界水和DES/NADES）提取技术的效率、可持续性和可扩展性进行了严格评估。此外，混合方法，如微波-酶或超声-亚临界水萃取，已被探索作为有前途的工具，以提高产量和结构完整性。尽管取得了重大进展，但在标准化协议、比较方法评估和生态友好型AXs回收技术的可扩展性方面，知识差距仍然存在。未来的研究应侧重于优化提取条件和结构-功能关系，以使AXs在循环生物经济框架内实现工业增值。

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引用次数: 0

A molecular understanding of the potent health of wholemeal sourdough bread derived from different lactic acid bacterial fermentation 对不同乳酸菌发酵的全麦酸面包的有效健康的分子理解

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-06 DOI: 10.1016/j.jcs.2026.104364

Cheng Chen , Anqi Wang , Haotian Wu , Ming Ning , Peng Yu , Ning Li , Chris Blanchard , Zhongkai Zhou , Weining Huang

This study investigated the property of various lactic acid bacterial (LAB) fermented wholemeal sourdough bread (WSB) for revealing their corresponding molecular mechanisms. Compared to normal wholemeal bread (NWB), all four WSBs exhibited significantly higher total phenolic content (up to 46.63 % increase) and antioxidant capacity (up to 36.52 % increase), attributed to the release of bound phenolic compounds during LAB-yeast co-fermentation. Metabolomics analysis revealed extensive upregulation of metabolites in WSBs, with differential enrichment in key pathways such as purine, tyrosine, and phenylalanine metabolism, associated with flavor development and bioactive compound synthesis. Notably, Lactobacillus crustorum LMG (homofermentative LAB) and Weissella cibaria T5 (heterofermentative LAB) fermentation induced the most pronounced metabolic shifts. While starch digestion rates varied among WSBs, in vitro fecal fermentation of all post-digestion residues of WSBs reduced pathogenic bacteria and enriched short-chain fatty acids (SCFAs)-producing bacteria. Specifically, Lactobacillus crustorum LMG-fermented WSB demonstrated sustained SCFA production, highlighting its potential to modulate gut microbiota and support intestinal health. These findings highlighted the role of LAB-driven fermentation in enhancing the nutritional and functional properties of wholemeal sourdough bread, providing insights for developing more healthy sourdough-based products.

本研究对不同乳酸菌发酵全麦酵母面包（WSB）的特性进行了研究，以揭示其相应的分子机制。与普通全麦面包（NWB）相比，所有四种wsb都表现出更高的总酚含量（高达46.63%）和抗氧化能力（高达36.52%），这是由于在实验室-酵母共发酵过程中释放了结合的酚类化合物。代谢组学分析显示，wsb的代谢物广泛上调，嘌呤、酪氨酸和苯丙氨酸代谢等关键途径的富集程度不同，这些途径与风味发育和生物活性化合物合成有关。其中，乳酸菌发酵（Lactobacillus crustorum LMG，同质发酵）和异质发酵（Weissella cibaria T5，异质发酵）诱导的代谢变化最为明显。虽然不同WSBs的淀粉消化率不同，但所有WSBs消化后残留物的体外粪便发酵减少了致病菌，并丰富了产生短链脂肪酸（SCFAs）的细菌。具体来说，乳酸菌发酵的WSB显示出持续的SCFA生产，突出了其调节肠道微生物群和支持肠道健康的潜力。这些发现强调了实验室驱动的发酵在提高全麦酵母面包的营养和功能特性方面的作用，为开发更健康的酵母产品提供了见解。

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引用次数: 0

Effects of pregelatinized corn starch and pregelatinized rice starch on moisture and retrogradation of rice cakes during storage 预糊化玉米淀粉和预糊化大米淀粉对年糕贮藏过程中水分和变质的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.jcs.2026.104385

Jiahao Chen , Jiali Xing , Yiting Chai , Ying Wan , Guanghui Fang , Ting Liu , Qiaoling Zhao , Dan Ouyang , Xiaohu Luo

As a traditional rice product, rice cakes are favored for their unique taste of softness and elasticity. However, the hardness increasing and taste deterioration from starch retrogradation during storage directly affects the shelf life, which severely restricts the industry development. The influence of pregelatinized rice starch (PRS) and pregelatinized corn starch (PCS) on the storage quality of rice cakes was examined over 28 days under refrigeration (4 °C) and ambient (25 °C) conditions. The textural results demonstrated that the rice cakes added with PRS and PCS exhibited lower hardness after storage than the ones without pregelatinized starch, with the lowest hardness observed at 15% addition for both. Additionally, PRS and PCS reduced the absorption of water by rice cakes during gelatinization. Low-field nuclear magnetic resonance analysis confirmed that PRS/PCS enhanced the binding of strongly bound water and starch as well as reduced the content of weakly bound water. X-ray diffraction, differential scanning calorimetry and fourier transform infrared spectroscopy revealed that the incorporation of PRS or PCS inhibited the retrogradation of starch. Moreover, the scanning electron microscope analysis further revealed changes in starch granule structure upon PRS/PCS addition. In conclusion, PRS and PCS can effectively delay the aging process of starch during the storage of rice cakes, reduce their hardness and chewiness, providing a new approach for enhancing rice cake shelf-life.

年糕作为一种传统的米制品，因其柔软有弹性的独特口感而备受青睐。但在贮藏过程中，淀粉降解导致的硬度增加和口感变差直接影响到保鲜期，严重制约了行业的发展。研究了预糊化大米淀粉（PRS）和预糊化玉米淀粉（PCS）在冷藏（4℃）和常温（25℃）条件下对年糕28 d贮藏质量的影响。质理结果表明，添加预糊化淀粉和预糊化淀粉的年糕贮藏后的硬度低于未添加预糊化淀粉的年糕，两者在添加量为15%时硬度最低。此外，PRS和PCS降低了年糕在糊化过程中的吸水率。低场核磁共振分析证实，PRS/PCS增强了强结合水与淀粉的结合，降低了弱结合水的含量。x射线衍射、差示扫描量热法和傅里叶变换红外光谱分析表明，PRS或PCS的掺入抑制了淀粉的降解。此外，扫描电镜分析进一步揭示了添加PRS/PCS后淀粉颗粒结构的变化。综上所述，PRS和PCS能有效延缓年糕贮藏过程中淀粉的老化过程，降低年糕的硬度和嚼劲，为提高年糕的保质期提供了一条新的途径。

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引用次数: 0

Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu 不同粗粮发酵对黄酒抗氧化能力、风味特征及感官特性的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104389

Baoqing Bai , Shijie Niu , Junnan Li , Bin Feng , Tao Bo , Jinhua Zhang , Ying Zhang , Yukun Yang

Huangjiu, an ancient Chinese alcoholic beverage, is primarily brewed through the fermentation of steamed grains using Jiuqu as starter. This study systematically investigated the effects of five nutritionally rich coarse cereals (oats, quinoa, sorghum, buckwheat and black rice) on the physicochemical, antioxidant and flavor profiles of Huangjiu (CCHJ: MQHM, MQLM, MQYM, MQGL, and MQKQ) fermented with Maiqu. The results demonstrated that five types of CCHJ samples exhibited strong antioxidant capacity, with MQLM and MQHM showing particularly high α-glucosidase inhibition rates, exceeding 95%. Functional component analysis revealed that MQHM contained the highest levels of amino acids, total flavonoids and polyphenols, while MQKQ exhibited the highest organic acid content. A total of 203 volatile flavor compounds (VFCs) were identified, with MQGL having the highest concentration, followed by MQHM. Furthermore, 12 common compounds, including ethanol, isopropanol, acetoin, 4-ethyl-2-methoxyphenol, ethyl palmitate, 3-methyl-1-butanol, 2-methoxy-4-vinylphenol, (S)-2-heptanol, phenethyl alcohol, 3,4-dimethylbenzaldehyde, methanol, and octanoic acid, were identified as key aroma compounds in CCHJ samples based on their odor activity value (OAV). The distinctive sweet profile of MQHM was strongly correlated with these compounds. These findings provide valuable insights into how to optimize the use of traditional coarse cereals and advancing the development of novel functional Huangjiu products.

黄酒是一种古老的中国酒精饮料，主要是用酒曲作为发酵剂，通过蒸熟的谷物发酵而成。本研究系统研究了5种营养丰富的粗粮（燕麦、藜麦、高粱、荞麦和黑米）对麦曲发酵黄酒（MQHM、MQLM、MQYM、MQGL和MQKQ）理化、抗氧化和风味的影响。结果表明，5种CCHJ样品均表现出较强的抗氧化能力，其中MQLM和MQHM的α-葡萄糖苷酶抑制率特别高，均超过95%。功能成分分析表明，MQHM中氨基酸、总黄酮和多酚含量最高，而MQKQ中有机酸含量最高。共鉴定出203种挥发性风味化合物（vfc），其中MQGL浓度最高，其次是MQHM。此外，根据气味活性值（OAV）鉴定出乙醇、异丙醇、乙酰乙醇、4-乙基-2-甲氧基苯酚、棕榈酸乙酯、3-甲基-1-丁醇、2-甲氧基-4-乙烯基苯酚、(S)-2-庚醇、苯乙醇、3,4-二甲基苯甲醛、甲醇和辛酸等12种常见化合物为CCHJ样品中的关键香气化合物。MQHM独特的甜味特征与这些化合物密切相关。这些发现为如何优化传统粗粮的利用和推进新型功能性黄酒产品的开发提供了有价值的见解。

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引用次数: 0