Journal of Cereal Science最新文献_第5页

From grain to products: How processing technologies modulate bioactive compounds in triticale-based products 从谷物到产品：加工技术如何调节小黑麦基产品中的生物活性化合物

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.jcs.2026.104383

Agnieszka Makowska , Artur Szwengiel , Sylwia Chudy , Aleksander Siger

Triticale, a hybrid cereal combining wheat and rye characteristics, contains significant amounts of dietary fibre (13–16%), phenolic acids, and tocochromanols, yet remains underutilised for human consumption. This study investigated the effects of various technological processes (extrusion, sprouting, sourdough fermentation, baking, and pasta production) on selected bioactive compounds in two triticale cultivars (Leontino and Panteon). The content of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), arabinoxylans (WEAX, WUAX), fructans, free (FAs), conjugated (CAs), and bound (BAs) phenolic acids, and tocochromanols were determined using validated analytical methods.

Among the processes evaluated, pasta production induced the least pronounced changes in bioactive compound profiles. Extrusion increased SDF content by 30% while reducing fructans (28%), tocochromanols (>70%), CAs (40%), and BAs (13%). Sprouting significantly decreased CAs (67%) and BAs (30%) but increased tocochromanols (21%). Sourdough fermentation substantially reduced fructans (86%) and tocochromanols (26%) while increasing FAs and CAs (by 50% and 63%, respectively). Baking of sourdough bread further elevated FAs (57%) and CAs (23%) but decreased BAs (4%) and tocochromanols (72%). The findings demonstrate that triticale grain represents a valuable raw material for food production, offering not only desirable technological properties but also significant nutritional value through its bioactive compound profile. From this perspective, sourdough bread production emerges as the most appropriate processing technology for triticale utilization.

小黑麦是一种结合小麦和黑麦特性的杂交谷物，含有大量的膳食纤维（13-16%）、酚酸和生育酚，但仍未被充分利用供人类食用。本研究考察了不同工艺过程（挤压、发芽、酵母发酵、烘焙和面食生产）对两种小黑麦品种（Leontino和Panteon）选定的生物活性化合物的影响。采用验证的分析方法测定了总膳食纤维（TDF）、可溶性膳食纤维（SDF）、不溶性膳食纤维（IDF）、阿拉伯木聚糖（WEAX、WUAX）、果聚糖、游离（FAs）、共轭（CAs）、结合（BAs）酚酸和tocochromanols的含量。在评估的过程中，面食生产引起的生物活性化合物谱变化最不明显。挤压使SDF含量增加了30%，同时减少了果聚糖（28%）、生育酚（70%）、CAs（40%）和ba（13%）。发芽显著降低了CAs（67%）和BAs(30%)，但增加了tocochromanols（21%）。酵母发酵显著降低果聚糖（86%）和酪烷醇（26%），同时增加FAs和CAs（分别增加50%和63%）。发酵面包进一步提高了FAs（57%）和CAs(23%)，但降低了BAs（4%）和tocochromanols（72%）。研究结果表明，小黑麦谷物是一种有价值的食品生产原料，不仅具有理想的技术特性，而且通过其生物活性化合物特征具有重要的营养价值。从这个角度来看，酵母面包生产是小黑麦利用的最合适的加工技术。

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引用次数: 0

Effect of the addition of soybean meal and transglutaminase on protein enrichment and quality attributes of wheat flour noodles 添加豆粕和谷氨酰胺转胺酶对小麦粉面条蛋白质富集及品质性状的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.jcs.2026.104412

Parushi Nargotra , Ciao-Yi Chen , Yi-Chen Lee , Chien-Chih Chiu , Hui-Min David Wang , Yung-Chuan Liu , Chia-Hung Kuo

Protein deficiency has become an alarming issue among elderly and vegetarian populations owing to nutritional, financial, oral health, and physical well-being limitations. In this study, soybean meal (SM, 5-20%), a protein-rich byproduct of soybean oil processing, and transglutaminase (TGase) were added to high-gluten wheat flour to develop protein-rich noodles. The physical properties and chemical composition of the fortified noodles were analyzed. Noodles with 20% SM showed an increase in protein content (16.17% to 21.73%) and moisture content (36.06% to 40.47%) compared to the control. An increase in cooking yield and loss was observed with increasing soybean meal concentration. The b* and L* values showed a downward trend in yellowness and brightness at 20% SM amount. The inclusion of SM also led to a decline in tensile strength and hardness. Sensory analysis showed that noodles with 5% SM had a flavor, texture, and overall acceptability closer to the control noodles. The addition of TGase (1% and 2%) to 20% soybean meal noodles did not change the protein content compared to only 20% SM noodles. However, hardness and tensile strength increased with the addition of 1% transglutaminase. Thermal stability results indicated that as soybean meal content increased, ΔH decreased, whereas adding transglutaminase increased the required enthalpy. In conclusion, incorporating soybean meal effectively increased the protein content of noodles, making it easier for the elderly to meet their protein needs. Additionally, adding transglutaminase enhanced the noodle texture without altering the nutritional composition, improving the acceptability and consumption willingness of soybean meal noodles.

由于营养、经济、口腔健康和身体健康的限制，蛋白质缺乏已经成为老年人和素食人群中一个令人担忧的问题。本研究在高筋小麦粉中添加富含蛋白质的豆油加工副产物豆粕（SM, 5-20%）和谷氨酰胺转胺酶（TGase），制成富含蛋白质的面条。对强化面条的物理性能和化学成分进行了分析。与对照相比，添加20% SM的面条蛋白质含量（16.17% ~ 21.73%）和水分含量（36.06% ~ 40.47%）均有所提高。随着豆粕浓度的增加，蒸煮产量和损失均有所增加。在20%的SM用量下，b*和L*的黄度和亮度呈下降趋势。SM的加入也导致了拉伸强度和硬度的下降。感官分析表明，添加5% SM的面条在风味、质地和总体可接受性方面更接近对照面条。在20%豆粕面中添加TGase（1%和2%）对蛋白质含量没有影响，而在20%豆粕面中添加TGase对蛋白质含量没有影响。添加1%转谷氨酰胺酶后，硬度和抗拉强度均有所提高。热稳定性结果表明，随着豆粕含量的增加，ΔH降低，而谷氨酰胺转胺酶的添加增加了所需焓。综上所述，添加豆粕有效提高了面条的蛋白质含量，使老年人更容易满足蛋白质需求。此外，在不改变营养成分的情况下，添加转谷氨酰胺酶改善了面条的质地，提高了豆粕面条的接受度和消费意愿。

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引用次数: 0

Evaluating the effect of salt on gluten protein interactions in dough via solvent solubility profiling 通过溶剂溶解度分析评价盐对面团面筋蛋白相互作用的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104410

Sonoo Iwaki , Chikako Abe , Bin-Xiao Fu , Katsuyuki Hayakawa

To investigate how sodium chloride (salt) influences protein-protein interactions in wheat flour dough, protein solubility was measured in 1-propanol, acetic acid, and urea to assess the relative strength of hydrophobic interactions, electrostatic forces, and hydrogen bonds, respectively. Results of size exclusion high performance liquid chromatography and two-dimensional fluorescence difference gel electrophoresis showed that salt promotes high molecular weight glutenin to aggregate through electrostatic and hydrophobic interactions and become insoluble at early stage of dough mixing, and through electrostatic interactions after the mixing peak. Higher amount of salt did not cause the proteins to aggregate through hydrogen bonds. With the increase of salt concentration, free SH groups in monomeric proteins decreased but not in polymeric proteins. Addition of salt resulted no formation of additional disulfide bonds between polymeric proteins. Salt affects dough properties mostly through its influence on electrostatic interactions between polymeric proteins, and hydrophobic interactions at the early stages of dough mixing.

为了研究氯化钠（盐）如何影响小麦粉面团中蛋白质-蛋白质相互作用，我们分别在1-丙醇、乙酸和尿素中测量了蛋白质的溶解度，以评估疏水相互作用、静电力和氢键的相对强度。粒径排除高效液相色谱和二维荧光差凝胶电泳结果表明，盐通过静电和疏水相互作用促进高分子量谷蛋白在面团混合初期和混合峰后通过静电相互作用聚集而变得不溶。较高的盐含量不会导致蛋白质通过氢键聚集。随着盐浓度的增加，单体蛋白中的游离SH基团减少，而聚合蛋白中的游离SH基团没有减少。加入盐不会在聚合蛋白之间形成额外的二硫键。盐对面团性质的影响主要是通过影响聚合物蛋白之间的静电相互作用和面团搅拌初期的疏水相互作用。

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引用次数: 0

Visualization of water penetration in somen using synchrotron micro-CT with bromine-based contrast agent: Effects of salt on texture of noodles 溴基造影剂同步加速器微ct对人体水渗透的可视化：盐对面条质地的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.jcs.2026.104380

Midori Yasuda , Akio Yoneyama , Satoshi Takeya , Yasuaki Tokudome , Masaaki Tabata

The texture of Japanese wheat noodles (somen) is strongly influenced by salt addition; however, its effect on internal water penetration during boiling and subsequent soaking has not been directly visualized. This study aimed to clarify how salt-induced differences in internal microstructure govern water penetration and texture formation of somen. Synchrotron radiation–based micro-computed tomography (micro-CT) combined with a bromine-based contrast agent was used to visualize water distribution. Salted (S) and salt-free (SF) somen produced under identical conditions were compared in terms of physical properties, salt elution, microstructure, and water penetration behavior. SF somen exhibited higher hardness and elastic firmness during the early stages of boiling. Micro-CT analysis revealed that S somen possessed a denser and more continuous matrix with fewer but larger pores, whereas SF somen exhibited a highly porous structure composed of numerous small pores. Contrast-enhanced imaging demonstrated faster and more uniform water penetration in S somen, while water penetration was delayed in SF somen. These results indicate that salt promotes structural continuity, facilitating internal water transport and influencing post-boiling texture formation. This study demonstrates the utility of synchrotron micro-CT for linking internal structure, water dynamics, and physical properties in noodle products.

日本小麦面条的质地受盐的影响很大；然而，在沸腾和随后的浸泡过程中，其对内部水渗透的影响尚未直接可视化。本研究旨在阐明盐诱导的内部微观结构差异如何影响水渗透和织构形成。基于同步辐射的微计算机断层扫描（micro-CT）结合溴基造影剂用于可视化水的分布。在相同条件下生产的含盐(S)和无盐（SF）样品在物理性质、盐洗脱、微观结构和水渗透行为方面进行了比较。在沸腾初期，SF some表现出较高的硬度和弹性硬度。Micro-CT分析表明，S some具有更密集、更连续的基质，孔隙较少但较大，而SF some具有由许多小孔隙组成的高孔隙结构。增强成像显示，水在S体中渗透更快、更均匀，而在SF体中渗透延迟。这些结果表明，盐促进了结构的连续性，促进了内部水分的输送，并影响了沸腾后结构的形成。本研究展示了同步微ct在面条产品内部结构、水动力学和物理特性之间的联系。

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引用次数: 0

Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer 燕麦抗冻蛋白对冻融谷蛋白高分子解聚的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.jcs.2026.104376

Yanjie Zhang , Jinhui Wang , Kunlin Ji , Zhilu Ai , Zhili Pan , Zhen Li , Yao Zhang , Huiping Fan

Oat antifreeze proteins (AsAFPs) are thermal hysteresis activity proteins extracted from oat seeds. In this study, they was added to hydrated gluten at 0.5 %, freeze-thawed, and freeze-dried under different treatment times, extracted glutenin macropolymer (GMP) from it, and then determined the content, particle size distribution, free sulfhydryl content, secondary structure and thermodynamic stability of GMP. Study the effect of AsAFPs on the depolymerization of freeze-thaw GMP showed that the GMP content decreases, the particle size gradually changes from large and medium size to small size, the free sulfhydryl content increases, the secondary structure exhibits disorderly instability, and the thermal stability and enthalpy decrease with the additions of freeze-thaw. With the addition of AsAFPs, the trend was the same, but with a small change. It indicates that AsAFPs has an inhibitory effect on GMP depolymerization.

燕麦抗冻蛋白是从燕麦种子中提取的热滞活性蛋白。在本研究中，将它们以0.5%的比例加入到水合面筋中，在不同的处理时间下进行冷冻解冻和冷冻干燥，从中提取谷蛋白大聚合物（GMP），并测定GMP的含量、粒径分布、游离巯基含量、二级结构和热力学稳定性。研究AsAFPs对冻融GMP解聚的影响表明，随着冻融剂的加入，GMP含量降低，粒径逐渐由大、中粒径向小粒径转变，游离巯基含量增加，二级结构无序不稳定，热稳定性和焓降低。随着asafp的加入，趋势是一样的，但有一个小的变化。说明AsAFPs对GMP解聚具有抑制作用。

引用次数: 0

Unlocking the potential of brewer's spent grain: a review of its prebiotic and antimicrobial applications in the food industry 解锁啤酒废粮的潜力：其在食品工业中的益生元和抗菌应用综述

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2026-01-02 DOI: 10.1016/j.jcs.2025.104357

Carolina de Souza Moreira , Priscilla Siqueira Melo , Samuel Ferreira Gonçalves , Carlos Eduardo Cardoso de Aguiar Freire , Erick Sigisfredo Scheuermann Salinas , Alan Giovanini de Oliveira Sartori , Severino Matias de Alencar

Brewer's spent grain (BSG) is a by-product of the brewing industry that retains several bioactive compounds of interest, including soluble dietary fibers, proteins, peptides, and polyphenols. Despite its composition, BSG is often discarded or used as low-value animal feed. To enhance its value and contribute to a more sustainable brewing supply chain, recent studies have explored the functional applications of BSG and its derived fractions and extracts. This review focuses on the prebiotic and antimicrobial activities of fiber-rich BSG fractions with potential applications in the food industry. A systematic literature search was conducted using the Web of Science database, yielding 166 articles. Following the application of defined inclusion and exclusion criteria, 28 studies were selected for detailed analysis. Key findings reveal that processed and purified BSG fiber extracts, particularly those containing arabinoxylans, arabinoxylo-oligosaccharides, and xylo-oligosaccharides, demonstrate promising prebiotic properties that may support gut health. In addition, in vitro studies show that BSG extracts can inhibit the growth of food spoilage organisms and pathogenic microbes. This review highlights the need for continued research into optimized extraction and purification techniques to fully realize the potential of BSG fibers and antimicrobial components in food applications.

啤酒精（BSG）是酿酒业的副产品，它保留了几种生物活性化合物，包括可溶性膳食纤维、蛋白质、肽和多酚。尽管它的成分，BSG经常被丢弃或用作低价值的动物饲料。为了提高其价值并为更可持续的酿造供应链做出贡献，最近的研究探索了BSG及其衍生馏分和提取物的功能应用。本文综述了富含纤维的牛肉精馏分的益生元和抗菌活性及其在食品工业中的潜在应用。利用Web of Science数据库进行了系统的文献检索，得到166篇文章。按照明确的纳入和排除标准，选择28项研究进行详细分析。主要研究结果表明，加工和纯化的BSG纤维提取物，特别是那些含有阿拉伯糖木聚糖、阿拉伯糖低聚糖和低聚木糖的提取物，显示出有希望的益生元特性，可能支持肠道健康。此外，体外研究表明，BSG提取物可以抑制食品腐败微生物和致病微生物的生长。为了充分发挥BSG纤维及其抗菌成分在食品中的应用潜力，需要继续研究优化的提取和纯化技术。

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引用次数: 0

Comparative analysis of health-promoting nutrients in oat cultivars from Alpine production versus commercial origin 高山燕麦品种与商业燕麦品种健康营养成分的比较分析

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-15 DOI: 10.1016/j.jcs.2025.104351

Andrea Pichler , Serena Foria , Martina Magni , Veronica Marin , Manuel Pramsohler , Gaetano Cardone , Peter Robatscher , Silvano Ciani , Ombretta Polenghi , Virna Lucia Cerne , Michael Oberhuber

In line with the Farm-to-Fork principle and “0 km” foods, cultivating competitive local raw materials is essential for a sustainable economy. This study investigates the feasibility of cultivating oats in Alpine regions with specific climatic conditions as those environments are underexplored for oat cultivation. Twelve spring-planted cultivars (ten Avena sativa L. and two Avena nuda L.) were grown in the Alpine region South Tyrol in 2021 and, as a quality assessment, the nutrient profiles were compared to ten commercially available cultivars (Avena sativa L.) from different origins. Commercially used cultivars had a higher β-glucan content (3.7–5.7 g per 100 g oat flour) and total phenolic content (197–264 mg gallic acid equivalent per 100 g oat flour), while no statistic significant differences were observed for the total antioxidant capacity (max. 1.43 mmol Fe²⁺ per 100 g oat flour) or the profile of avenanthramides. Although there was no difference in the total fat content (max. 6.60 g per 100 g oat flour), the cultivars grown in South Tyrol were higher in polyunsaturated fatty acids (44–51 %). The nutrients of oats grown in South Tyrol revealed little to no differences from commercial oats, indicating that the tested cultivars are well adapted to local microclimate and could be used in mountainous regions with similar climatic conditions.

根据“从农场到餐桌”原则和“0公里”食品，培育有竞争力的当地原材料对可持续经济至关重要。本研究探讨了高寒地区特殊气候条件下燕麦种植的可行性，因为这些环境对燕麦种植的开发不足。2021年，在南蒂罗尔高寒地区种植了12个春栽品种（10个Avena sativa L.和2个Avena nuda L.），并将其营养成分与10个不同产地的市售品种（Avena sativa L.）进行了质量评价。商品品种的β-葡聚糖含量（每100 g燕麦粉3.7 ~ 5.7 g）和总酚含量（每100 g燕麦粉197 ~ 264 mg没食子酸当量）较高，而总抗氧化能力(max。1.43 mmol Fe2+每100克燕麦粉)或燕麦酰胺的概况。虽然总脂肪含量(max。每100 g燕麦粉含6.60 g)，南蒂罗尔品种的多不饱和脂肪酸含量较高（44 - 51%）。在南蒂罗尔种植的燕麦与商品燕麦的营养成分几乎没有差异，表明试验品种对当地小气候适应良好，可以在气候条件相似的山区使用。

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引用次数: 0

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 : 2026-02-01 Epub 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

Investigating effects of bran particle size on dough rheology using a modelling approach based on the Chopin Mixolab 使用基于肖邦Mixolab的建模方法研究麸皮粒度对面团流变学的影响

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-12 DOI: 10.1016/j.jcs.2025.104345

Chinenye Ogochukwu Azie, Konstantina Solomou, Mohammad Alyassin, Grant M. Campbell

This work extends the Mixolab modelling approach for understanding arabinoxylan fibre effects in breadmaking to conventional fibres, psyllium and wheat bran, used at higher levels, and applies the approach to investigate the effects of bran particle size on Mixolab parameters. The approach allows effects of flour removal, fibre replacement and water adjustment on Mixolab parameters to be distinguished. Psyllium was replaced for flour at levels of 2, 4 and 6%, and Coarse, Medium and Fine wheat bran at levels of 5, 10 and 15%. Linear models were adequate to describe flour, fibre and water effects over these wide ranges of substitution. Psyllium had larger effects than wheat bran on Mixolab parameters; psyllium absorbed 2.7 times its own weight in water, and increased water absorption by 2% at 1% replacement, while bran absorbed around its own weight in water and increased water absorption by about 0.37% at 1% replacement. Bran particle size had only small effects on Mixolab parameters, in agreement with most previous workers, with suggestions of consistent patterns of effects on C2 and C4, which may relate to how bran particle size affects rates of water release from bran during heating. It is concluded that bran particle size effects in bread predominantly arise during the rapid expansion that occurs during proving and baking, which is not mimicked by the Mixolab. Extending the modelling approach to data from instruments that measure dough expansion and from baking trials could give more precise understanding of the mechanisms of fibre effects in breadmaking.

这项工作将Mixolab模型方法扩展到了解阿拉伯木聚糖纤维在面包制作中的作用，以更高水平使用传统纤维，马前草和麦麸，并应用该方法研究麸皮粒度对Mixolab参数的影响。该方法允许面粉去除，纤维替换和水调整对Mixolab参数的影响进行区分。面粉中的车前草含量分别为2%、4%和6%，粗、中、细麦麸中的车前草含量分别为5%、10%和15%。线性模型足以描述面粉、纤维和水在这些广泛替代范围内的影响。车前草对Mixolab参数的影响大于麦麸；车前草在水中的吸收率是其自重的2.7倍，在1%的替代下吸收率提高了2%，而麸皮在水中的吸收率约为其自重，在1%的替代下吸收率提高了0.37%。麸皮颗粒大小对Mixolab参数的影响很小，与大多数先前的工作者一致，对C2和C4的影响模式一致，这可能与麸皮颗粒大小如何影响加热过程中麸皮的水分释放率有关。由此得出结论，面包中麸皮粒度的影响主要发生在发酵和烘烤过程中发生的快速膨胀过程中，而Mixolab无法模拟这一过程。将建模方法扩展到测量面团膨胀的仪器和烘焙试验的数据中，可以更精确地理解面包制作中纤维效应的机制。

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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 : 2026-02-01 Epub 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