Journal of Cereal Science最新文献_第3页

Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China 水稻-芸苔作物系统中镉和砷的积累差异与健康风险：来自中国南方多品种两年田间试验的证据

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

Journal of Cereal Science

Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104046

Weijian Wu, Qiao Ma, Yingyue Zhao, Qiying Zhang, Yunpeng Tang, Si Luo, Liang Peng, Yang Yang, Qingru Zeng, Xiao Deng

The abbreviated growth period associated with ratooning, approximately half that of the main season, raises questions about a potential decrease in cadmium (Cd) and arsenic (As) levels in ratoon rice grains. We conducted multi-site field trials with 25 rice varieties spanning two years. Cd levels in ratoon-season rice did not significantly decrease, with some varieties showing a notable increase in Cd levels compared with those in the main season. Some varieties with low Cd accumulation in the main season showed an increase in Cd levels in the ratoon season; however, As levels decreased during the ratoon season for all varieties. Consuming ratoon-season rice could pose increased health risks due to higher Cd levels. Conversely, consuming ratoon-season rice significantly reduced As-related health risks by 3.11–73.87%. Although this decrease in As levels during the ratoon season may provide reassurance, caution should be exercised regarding the potential increase in Cd levels in ratoon-season rice grown in contaminated areas caused by varietal differences, which could lead to elevated health risks. Conclusively, two inbred varieties (XZX45 and ZJZ17) and one hybrid (WLYHZ) variety were identified as suitable for cultivation in mildly to moderately contaminated areas, mitigating the associated health risks.

晚稻的生长期较短，约为正季的一半，这就引发了晚稻谷粒中镉（Cd）和砷（As）含量可能下降的问题。我们对 25 个水稻品种进行了为期两年的多点田间试验。与主季水稻相比，育秧期水稻的镉含量并没有明显下降，有些品种的镉含量还明显增加。一些主季镉累积量较低的品种，其生长季的镉含量有所增加；然而，所有品种生长季的砷含量都有所下降。由于镉含量较高，食用反季节大米可能会增加健康风险。相反，食用育秧期大米可显著降低与砷有关的健康风险，降幅在 3.11-73.87% 之间。虽然反季节水稻中砷含量的降低可能会让人放心，但应注意的是，在受污染地区种植的反季节水稻中，由于品种差异，镉含量可能会增加，从而导致健康风险升高。最终，两个近交系品种（XZX45 和 ZJZ17）和一个杂交品种（WLYHZ）被确定为适合在轻度至中度污染地区种植，从而降低了相关的健康风险。

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引用次数: 0

Dynamic changes in aroma compounds and precursor substances during rice cooking 大米烹饪过程中香气化合物和前体物质的动态变化

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

Journal of Cereal Science

Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104044

Guodong Ye , Lina Guan , Sixuan Li , Yuyue He , Min Zhang

Cooking is a key process in forming cooked rice flavor, and more data on aroma compounds should be needed during rice cooking. This paper tracked dynamic changes in aroma compounds, sugars, amino acids, and fatty acids during cooking. After soaking, the content of glucose, fructose, oleic acid, and linoleic acid increased. In the hydrothermal cooking stage, glucose, aspartic acid, glutamic acid, and alanine increased significantly (p < 0.05), while fructose, oleic acid, and linoleic acid first increased and then decreased. In raw rice and soaked rice, alkanes and alkenes were the main volatile compounds, and the content of hydrocarbon compounds decreased in the hydrothermal cooking stage, and many aldehydes, alcohols, ketones, and furan compounds were generated. A total of 28 aroma compounds were sniffed by GC-O-MS, and 13 aroma compounds with OAV >1 were screened out. These results showed that raw rice and soaked rice had similar aroma characteristics and aroma precursor substances that mainly accumulated in the SO10 or ST10 stage, and hydrothermal cooking was the key process of rice aroma formation.

烹饪是形成熟米风味的一个关键过程，因此需要更多有关大米烹饪过程中香气化合物的数据。本文跟踪了烹饪过程中香气化合物、糖类、氨基酸和脂肪酸的动态变化。浸泡后，葡萄糖、果糖、油酸和亚油酸的含量增加。在水热蒸煮阶段，葡萄糖、天门冬氨酸、谷氨酸和丙氨酸显著增加（p <0.05），而果糖、油酸和亚油酸先增加后减少。在生米和浸泡米中，烷烃和烯烃是主要的挥发性化合物，在水热蒸煮阶段，烃类化合物的含量下降，并产生了许多醛类、醇类、酮类和呋喃类化合物。通过 GC-O-MS 共嗅出 28 种香气化合物，筛选出 13 种 OAV >1 的香气化合物。这些结果表明，生米和浸泡米具有相似的香气特征和香气前体物质，主要在 SO10 或 ST10 阶段积累，水热蒸煮是稻米香气形成的关键过程。

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引用次数: 0

Using ethanol as pretreatment for improving drying of germinated quinoa grains 使用乙醇作为预处理，改善发芽藜麦粒的干燥效果

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

Journal of Cereal Science

Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104042

Ciomara Gutiérrez-Rodríguez , Guillermo Tello-León , Alberto Claudio Miano

The present work aimed to evaluate the effect of ethanol pretreatment on the drying kinetics of germinated quinoa grains and on its enzymatic activity. For that, quinoa grains were germinated for 12 and 24 h and then soaked for 30 and 60 s in ethanol (99% v/v) before drying. Afterward, they were dried in a convective air oven at 50 °C and 0.2 m/s of air velocity. In addition, desorption isotherms and enzymatic activity were evaluated. Further, the drying kinetics was fitted using Page and Fick models and desorption isotherms were fitted to GAB model. As main results, using ethanol as pretreatment increased the drying's initial velocity of ungerminated and germinated grains, reducing the drying time if the final moisture goal is between 10 and 15 %w.b. However, this improvement was not different comparing the immersion time in ethanol (30 s and 60 s). On the other hand, the isotherm behavior was not statistically different comparing ungerminated and germinated grains. Nevertheless, germinated grains by 12 h and pretreated with ethanol for 30 s increased the monolayer moisture up to 76%. Regarding enzymatic activity, germinated grains for 12 h showed the highest enzymatic activity. However, the use of ethanol caused its reduction.

本研究旨在评估乙醇预处理对发芽藜麦粒干燥动力学及其酶活性的影响。为此，先将藜麦粒发芽 12 和 24 小时，然后在乙醇（99% v/v）中浸泡 30 和 60 秒，再进行干燥。然后，在 50 °C、0.2 m/s 风速的对流空气干燥箱中进行干燥。此外，还对解吸等温线和酶活性进行了评估。此外，还利用 Page 和 Fick 模型拟合了干燥动力学，并利用 GAB 模型拟合了解吸等温线。主要结果是，使用乙醇作为预处理，提高了未发芽和已发芽谷物的干燥初速度，如果最终水分目标在 10%至 15%w.b.之间，则缩短了干燥时间。另一方面，未发芽谷物和已发芽谷物的等温线行为在统计学上没有差异。不过，发芽 12 小时并用乙醇预处理 30 秒的谷物，其单层水分增加了 76%。在酶活性方面，发芽 12 小时的谷物酶活性最高。然而，乙醇的使用导致酶活性降低。

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引用次数: 0

Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality 揭示缓解热灭菌熟面条质构劣变的机制：面筋含量和质量的影响

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

Journal of Cereal Science

Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104045

Chen Yu , Xiao-Na Guo , Ke-Xue Zhu

Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.

热杀菌对制作货架稳定的湿煮方便面很有价值，但往往会导致质地变差。本研究使用了七种不同的重组小麦粉，以评估面筋含量和质量对缓解方便湿熟面质地劣化的影响。增加小麦粉中的面筋含量可提高方便湿煮面条的硬度，拉伸距离从 18.41 mm 显著增加到 32.11 mm（p < 0.05）。相反，随着胶/胶利比的降低，硬度从 53.96 N 下降到 44.47 N，但拉伸距离却从 29.24 mm 显著增加到 40.75 mm（p <0.05）。流变特性表明，面筋含量越高，低应变时的弹性模量越大，而胶/胶利比越低，高应变时的变形率越小。尺寸排阻高效液相色谱分析显示，面筋含量高的面条中保留的十二烷基硫酸钠（SDS）提取的谷蛋白较少，而胶/谷蛋白比低的面条中保留的 SDS 提取的谷胶蛋白较多。共焦激光扫描显微镜结果表明，面筋含量高时可形成紧密的网络，而小麦粉中胶/胶蛋白比例低时可形成连续的网络。

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引用次数: 0

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber 小麦面条中蛋白质的消化率：麦麸膳食纤维的抑制作用及其机理

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

Journal of Cereal Science

Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104040

Lingfang Zhang, Xiaojie Qian, Binghua Sun, Shuzhen Yang, Xiaoxi Wang, Sen Ma

This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I₇₅₅ levels and reducing I₈₅₄/I₈₃₀ levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I₇₅₅ and increasing I₈₅₄/I₈₃₀, enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.

本研究探讨了不同小麦粉提取率（35-95%）对这些面条蛋白质消化率的影响。为了进一步阐明上述现象的内在机理，研究人员通过添加内源性麦麸膳食纤维（WBDF）生产出了含有不同数量麦麸膳食纤维（WBDF）的小麦粉。结果表明，蛋白质消化率随着面粉提取率的增加而显著上升，在提取率为 80% 时达到 91.85% 的峰值，在提取率为 95% 时下降到 85.71%。此外，在不同 WBDF 含量的面条中，WBDF 含量增加到 6% 会促进 β 片的形成，提高 I755 水平，降低 I854/I830 水平，从而降低蛋白质消化率。随着 WBDF 含量的进一步提高，它促进了 β-片状结构向 β-匝状结构的转变，从而降低了 I755 的水平，提高了 I854/I830 的水平，略微提高了蛋白质消化率。这些变化表明，低水平的 WBDF 诱导了更紧密的蛋白质二级结构，从而抑制了蛋白质的消化。相反，在添加了高浓度 WBDF（6%）的面条中，由于部分 WBDF 穿透了蛋白质的疏水核心，蛋白质二级结构的疏松部分缓解了 WBDF 对蛋白质消化的抑制作用。此外，WBDF 通过疏水作用对胃蛋白酶水解位点（尤其是酪氨酸）的静态淬灭效应是抑制蛋白质消化的另一个重要因素。

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引用次数: 0

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

Lázaro da Costa Corrêa Cañizares , Valmor Ziegler , Newiton da Silva Timm , Cristiano Dietrich Ferreira , Eberson Diedrich Eicholz , Maurício de Oliveira

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

Chong Deng , Shunjing Luo , Xiuting Hu , Chengmei Liu

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

Nikitha Modupalli, Ruslan Mehadi Galib, Rahul Sen, Scott Lafontaine, Md Mahfuzur Rahman

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

R. Kaasik, M. Tikhonova, R. Koppel, A. Ingver

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

Jiawen Xue, Lanxin Mei, Xinru Wang, Yingxin Zhong, Mei Huang, Xiao Wang, Jian Cai, Tingbo Dai, Qin Zhou, Dong Jiang

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