Journal of Cereal Science最新文献_第5页

The gluten aggregation behavior and quality of whole wheat steamed buns during proofing 全麦馒头在醒发过程中的面筋聚集行为和质量

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104081

Siyu Zhang, Yuchang Nie, Huining Li, Danshi Zhu, He Liu, Lina Yang

To improve the eating quality and stability of whole wheat steamed buns, the quality of steamed buns with different content of whole wheat flour (WWF) and the behavior of gluten protein aggregation were investigated in the process of proofing. The results revealed that the hardness and porosity of whole wheat steamed buns gradually increased during the proofing. The hardness reached 903.33 N at the lowest level and the content of free SH was 4.26 μmol/mL at about 10 min after the proofing. The intermolecular electrostatic repulsion increased and the gluten system tended to be stable; The elasticity of 50% whole wheat flour steamed buns can reach 0.93 at most. The WWF is beneficial for maintaining intermolecular hydrogen bonding and hydrophobic interactions, and enhancing the thermal stability of gluten proteins. AFM results also showed that the gluten protein aggregate height of 50% whole wheat steamed buns could reach 26 nm at 10 min of proofing, and the integrity of the gluten network was high. The excessive WWF inhibited the stretching of gluten proteins during the proofing, which led to the increase of hardness of steamed buns and the destruction of internal structure. The increase in the hardness of steamed buns caused by excessive proofing is mainly due to the abnormal aggregation of gluten. It provides reference for whole wheat steamed buns processing.

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引用次数: 0

Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten 磁场通过促进淀粉和面筋之间的相互作用抑制冷冻面团的变质

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104079

Ting-Shi He , Han Tao , Mei Liu

Herein, magnetic field (MF) cryoprotection of frozen dough was determined by evaluating the contribution of individual components (gluten and starch) in reconstituted dough system. Due to the addition of MF-assisted frozen gluten (MF-G) and starch (MF-S), the dough maintained a more continuous gluten network, as evidenced by a longer stability time and a lower degree of weakening. In contrast to conventional frozen groups, the K_sv and K_q of MF-G and MF-S groups showed significant increase, indicating stronger binding interactions. There was an improvement in both the MF-G and MF-S groups with respect to heating and shearing stability, as evidenced by the decreases in peak, and setback viscosities, as well as a 15.38% increase in breakdown viscosity. MF treatment increased the ionic, hydrogen, and covalent bonds between gluten and starch, resulting in an increased thermal degradation temperature of 1.55 °C and a reduction of thermogravimetric loss of 2.02%. As a result of these findings, MF has the ability to maintain dough stability against freeze-induced deterioration, providing more insights into the application of MF on the industrial processing and physiological aspects of frozen dough.

在此，通过评估重组面团系统中各个成分（面筋和淀粉）的贡献，确定了磁场（MF）对冷冻面团的低温保护作用。由于添加了磁场辅助冷冻面筋（MF-G）和淀粉（MF-S），面团保持了更连续的面筋网络，这表现在更长的稳定时间和更低的弱化程度。与传统冷冻组相比，MF-G 和 MF-S 组的 Ksv 和 Kq 显著增加，表明结合相互作用更强。MF-G 和 MF-S 组在加热和剪切稳定性方面都有所改善，这表现在峰值粘度和后退粘度下降，以及击穿粘度增加 15.38%。MF 处理增加了谷蛋白和淀粉之间的离子键、氢键和共价键，使热降解温度提高了 1.55 °C，热重损失降低了 2.02%。这些研究结果表明，MF 有能力保持面团的稳定性，防止冷冻引起的变质，为 MF 在冷冻面团的工业加工和生理学方面的应用提供了更多启示。

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引用次数: 0

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104080

Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm

Rice flour is a commonly used alternative to wheat flour in gluten-free fettuccine (GFF); however, its high starch digestibility and glycemic index can hinder its health benefits. This study produced GFF with a low glycemic index by replacing rice flour with a starch-lipid complex (SLC) prepared by heat-inducing a high amylose rice starch to form a complex with stearic acid. The GFF was prepared by substituting rice flour with SLC at 0, 10, 15, and 20%. The optimal replacement level was evaluated from the quality aspects of estimated glycemic index (eGI), slow digestible starch (SDS), and resistant starch (RS) content in GFF. The results indicated that SLC contained higher levels of RS and SDS than native rice starch (NRS). The GFF prepared by replacing rice flour with SLC at 20% had higher SDS (20.87%) and RS (4.34%) content and lower eGI value (67.06) than GFF without SLC addition (91.49). Texture profile analysis and scanning electron microscopy revealed significant differences between the GFF samples. Replacing rice flour with SLC at 20% had acceptable GFF quality with low cooking loss. The findings suggested that SLC had great potential and could be effectively utilized to produce low glycemic index gluten-free fettuccine and other pasta products.

米粉是无麸质通心粉（GFF）中小麦粉的常用替代品；然而，米粉的高淀粉消化率和血糖生成指数可能会影响其健康功效。本研究用一种淀粉-脂质复合物（SLC）替代米粉，制备出了低血糖生成指数的无麸质通心粉，这种淀粉-脂质复合物是通过热诱导高直链淀粉与硬脂酸形成复合物而制备的。用 0%、10%、15% 和 20% 的 SLC 取代米粉制备 GFF。从 GFF 中估计血糖生成指数（eGI）、慢消化淀粉（SDS）和抗性淀粉（RS）含量等质量方面评估了最佳替代水平。结果表明，SLC 的 RS 和 SDS 含量高于原生大米淀粉（NRS）。与未添加 SLC 的 GFF（91.49）相比，用 20% 的 SLC 替代米粉制备的 GFF 的 SDS（20.87%）和 RS（4.34%）含量更高，eGI 值（67.06）更低。质构分析和扫描电子显微镜显示，GFF 样品之间存在显著差异。用 20% 的 SLC 取代米粉，可获得可接受的 GFF 质量，且烹饪损失较低。研究结果表明，SLC 具有巨大的潜力，可有效用于生产低升糖指数的无麸质通心粉和其他面食产品。

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引用次数: 0

Genetic analysis of grain protein content and deviation in wheat

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104099

Rohan Richard , Alison Lovegrove , Paola Tosi , Richard Casebow , Mervin Poole , Luzie U. Wingen , Simon Griffiths , Peter R. Shewry

Grain protein content (GPC) is generally inversely correlated with grain yield (GY) but some genotypes consistently have higher or lower grain protein contents than predicted by simple regression analysis: this is called grain protein deviation (GPD). Positive GPD reflects greater nitrogen use efficiency and is an important target for breeders to develop more sustainable types of wheat.

Here, we investigate the genetic architecture of GPC, GY, thousand grain weight (TGW) and GPD using a population of 104 doubled haploid lines derived from a cross between two cultivars with positive (Hereward) and negative (Malacca) GPD and grown in replicated randomised field trials over three years. A total of 9 QTL were detected for all traits, five for GPC, two for GPD and one each for GY and TGW. All of the increasing alleles for GPC and GPD and the single QTL for TGW were contributed by Hereward while Malacca contributed the single increasing allele for GY. The two QTLs for GPD located on chromosomes 3A and 5B explained 23.3% and 16.6% of the variance in the sample sets, respectively. Three QTL for GPC (on chromosomes 3A, 3B, 5B) each explained more than 14% of the variance, with those on chromosomes 3A and 5B having similar locations to the GPD QTLs on the same chromosomes. A survey of the gene content between the markers bordering the confidence intervals for the two GPD QTLs on chromosomes 3A and 5B identified 136 and 704 protein coding genes, respectively, including possible candidate genes.

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引用次数: 0

Impact dehulling of browntop millet: Its physical and nutritional characterization

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104078

Shagolshem Mukta Singh, P. Srinivasa Rao

The present study investigated the dehulling characteristics of browntop millet using an impact force-based method, with a focus on the effects of grain moisture content (8, 10, & 12%), impeller operating speed (1100, 1250, & 1400 rpm), and number of passes (NoP) (3, 5, & 7 passes). The responses included dehulling efficiency (DE), head yield (HY), percentage of broken (PoB), milling efficiency (ME), and grain loss (GL). With the increase in impeller speed from 1100 to 1400 rpm, the DE increased from 72.67% to 94.87% while the HY reduced from 57.24 to 38.54%. The optimized levels of the variables were found as 12% moisture content, 1234.93 rpm of impeller speed, and 5.94 NoP, while the DE, HY, PoB, ME, and GL obtained at the optimized levels were found as 76.98%, 42.57%, 3.51%, 70.89%, and 10.81%, respectively. Multivariate analysis was conducted to understand the correlation between the responses. It showed a positive correlation between ME and DE, and an almost null correlation between ME and PoB. The research also examined the alteration in physical properties, proximate composition, anti-nutrients, and functional properties of the grain. The tannin and phytate content reduced after dehulling from 0.64 to 0.26 and 1.04 to 0.81 mg g⁻¹, respectively. Statistical analysis revealed that the operating factors significantly impacted dehulling characteristics and suggested that impact dehulling offers an effective and efficient approach to processing browntop millet.

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引用次数: 0

Interaction of brown rice phenolics with starch digestive enzymes and starch-iodine complex: Their effects on rice starch digestion 糙米酚类物质与淀粉消化酶和淀粉碘复合物的相互作用：它们对大米淀粉消化的影响

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104066

Fei-Fei Wu , Huan-Huan Li , Xiao-Tong Zhai , Cong-Cong Qiao , Na-Na Wu , Bin Tan

This study aimed to investigate the interactions of phenolics from three varieties of brown rice with starch digestive enzymes, the starch-iodine complex, and their impact on rice starch digestion. The results indicated that all phenolics markedly inhibited rice starch digestion, with bound phenolics from indica rice showing the most pronounced inhibition. The observation of static fluorescence quenching with a concentration-dependent effect suggested the potential for an interaction between phenolics and starch digestive enzymes. Furthermore, the bound phenolics exhibited enhanced quenching properties in comparison to their corresponding free forms, which is consistent with the starch-iodine binding affinity experiment. The formation of starch-iodine complexes was found to be impeded in the presence of phenolics, which resulted in an alteration of the microstructural arrangement of starch molecules by the phenolics. Moreover, the phenolics resulted in a significant increase in the proportion of resistant starch (RS), accompanied by a concurrent decrease in rapidly digestible starch (RDS). Of these, the effects of indica rice bound phenolics were particularly noteworthy, with a substantial increase in RS content from 7.15% to 24.63%, representing a 2.45-fold increase. The findings highlighted that brown rice phenolics could be an effective means of modulating starch digestibility in starchy foods.

本研究旨在探讨三种糙米中的酚类物质与淀粉消化酶、淀粉-碘复合物的相互作用及其对大米淀粉消化的影响。结果表明，所有酚类物质都对水稻淀粉消化有明显的抑制作用，其中籼稻的结合酚类物质对水稻淀粉消化的抑制作用最为明显。观察到的静态荧光淬灭效应与浓度有关，表明酚类物质与淀粉消化酶之间可能存在相互作用。此外，与相应的游离形式相比，结合的酚类物质表现出更强的淬灭特性，这与淀粉-碘结合亲和力实验是一致的。研究发现，酚类物质的存在阻碍了淀粉-碘复合物的形成，从而导致酚类物质改变了淀粉分子的微观结构排列。此外，酚类物质还显著增加了抗性淀粉（RS）的比例，同时降低了快速消化淀粉（RDS）的比例。其中，籼稻结合酚的效果尤其显著，抗性淀粉含量从 7.15% 大幅增加到 24.63%，增加了 2.45 倍。研究结果表明，糙米酚类物质可以有效调节淀粉类食物中淀粉的消化率。

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引用次数: 0

Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104091

Eduardo de Jesús Mendoza Moreno , Heidi María Palma-Rodríguez , Juan Pablo Hernández-Uribe , Sergio Soto-Simental , José De J. Berrios , Apolonio Vargas-Torres

Currently, consumers exhibit heightened interest in the nutritional quality of baked foods. The germination process of wheat affects the chemical composition of flours, the morphological characteristics of starches, and the digestibility properties of proteins and starches. Wheat grains were germinated (GG) for periods of 12 and 48 h. Mixtures were prepared using the germinated flour with different proportion of ungerminated (UG)flour for bread production. The germination time of the wheat grains resulted in alterations in lipid, protein, and carbohydrate content of the flours. Germination of wheat for 12-h (GG-12 h) caused a reduction in the values of maximum extension resistance (0.28 N–0.11 N) and maximum extensibility (10.19 mm–4.15 mm) in the dough, when compared to the UG wheat dough. Breads made with germinated flours exhibited a higher specific volume and a lower hardness compared to breads made with ungerminated flour. This is attributed to the enhanced gas retention capacity during fermentation and the interaction of gluten proteins modified by germination. Rapid digestibility of starch (RDS) value in the GG-48 h bread, was lower, 38.18%, compared to UG bread, 44.51%. Conversely, the slow digestibility of starch (SDS) value in the GG-48 h bread was higher, 13.15%, compared to UG bread, 3.32%. Also, the in vitro protein digestibility value in the GG-48 h was higher, 80.32% compared to UG bread, 76.61%, which indicated that the germination process favors the quality of the bread.

目前，消费者对烘焙食品的营养质量表现出更大的兴趣。小麦的发芽过程会影响面粉的化学成分、淀粉的形态特征以及蛋白质和淀粉的消化特性。将发芽的面粉与不同比例的未发芽（UG）面粉混合，用于制作面包。小麦的发芽时间会导致面粉中脂质、蛋白质和碳水化合物含量的变化。与未发芽小麦面团相比，发芽 12 小时（GG-12 小时）的小麦导致面团的最大延伸阻力值（0.28 N-0.11 N）和最大延伸性（10.19 mm-4.15 mm）降低。与使用未发芽面粉制作的面包相比，使用发芽面粉制作的面包比容更大，硬度更低。这归因于发酵过程中气体保留能力的增强，以及发芽改变的面筋蛋白的相互作用。与 UG 面包（44.51%）相比，GG-48 小时面包的淀粉快速消化率（RDS）值较低，为 38.18%。相反，与 UG 面包的 3.32% 相比，GG-48 h 面包的淀粉慢消化率（SDS）值较高，为 13.15%。此外，GG-48 h 面包的体外蛋白质消化率值为 80.32%，高于 UG 面包的 76.61%，这表明发芽过程有利于面包的质量。

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引用次数: 0

Modified flour of pigmented rice and its structure-activity relationship after hydrothermal pre-treatments: Validation through physicochemical, structural, molecular modelling and simulation insights

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104082

Jayanthi Balakrishnan , Manoj Srinivas Ravi , Thirumalaisamy Rathinavel , Balasubramani Govindasamy , Indra Arulselvi Padikasan

Pigmented rices are one of the key staple foods to reverse the type II diabetes. Mappillai samba (MS), pigmented and White Ponni (WP), are mostly used rices in South India. This study focused on antidiabetic activity of modified flours of MS and WP rice upon hydrothermal pretreatments: brown (B), unpolished (UP), and parboiled polished (PP). Modified rice flour exhibited gradual amplification of releasing adequate sugar, starch and amylose. They showed 90.81–80.92 % inhibition in MS than WP's (66.25–49.90 %) against α-amylase, whereas α-glucosidase was high inhibition (88.20–73.30 %) compared to White (40 %). SEM, FTIR, XRD and DSC profiles of modified red and white rice flours provided the essential evidences and correlation for the changes in functional groups, polymerizing degree and thermo-diffraction resulted in metabolite-antidiabetic relationship. Eleven compounds of MS were taken for in silico validation opposing α-amylase and α-glucosidase. Molecular docking of MS rice flour revealed that stigmasterol and cycloartenol displayed highest docking scores of −9.9 and −9.7 kcal/mol, found most effective against diabetic targets. 3D docking pose and 2D plots deliver evidence for MS flour's low glycemic index. This study suggests that consumption of pigmented rice helps to control the blood sugar levels in people with type II diabetes.

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引用次数: 0

Structural analysis of wheat glutenins by diagonal electrophoresis for disulfide bond detection 通过对角电泳检测二硫键，分析小麦谷蛋白的结构

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104088

Keiko Kizawa , Tatsuya Sonoda , Shizen Ohnishi , Katsuyuki Hayakawa

Gluten is a wheat-specific protein aggregate that strongly affects dough properties and mainly comprises glutenins and gliadins. Glutenins form large complexes through intermolecular disulfide bonds, which have not been fully structurally characterized. Herein, the structures of glutenins in four wheat cultivars were analyzed via CNBr digestion, which resulted in cleavage at methionine residues to afford peptides with molecular weights close to those of intact high-molecular-weight glutenin subunits (HMW-GSs). The diagonal electrophoresis of these peptides enabled the partial visualization of the disulfide bond–connected glutenin structure. This structure was formed before the mixing of flour and water and was present in all cultivars, with its composition depending on the cultivar-specific glutenin genotype. The constituent proteins were identified as HMW-GSs, low-molecular-weight glutenin subunits, α-gliadin, and serpin using liquid chromatography-tandem mass spectrometry. These results demonstrated that HMW-GSs formed a complex with disulfide bonds, even though the cysteines used for head-to-tail bonding were cleaved by CNBr. Until now, the HMW-GSs in glutenins were thought to be linearly disulfide-bonded via head-to-tail bonds. However, our results suggest that the cysteines in the central part are also disulfide-bonded, forming a branched structure.

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引用次数: 0

Production and characterization of nixtamalized teosinte–nixtamalized maize tortillas

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

Journal of Cereal Science

Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104093

Stephanie E. Silva-Fernández, Silverio García-Lara, Sergio O. Serna-Saldívar

Teosinte is the ancestor of maize, and its fiber-rich caryopses differ considerably from modern maize. Its use as food is limited, although maize is widely consumed. The aim of this study was to produce nixtamalized teosinte (NT)–nixtamalized maize (NM) tortillas produced with different levels of substitution to compare the nutritional, physical and textural properties. Tortillas were prepared using NT, NM, and NT–NM (75%:25%, 50%:50%, and 25%:75%). The NT flour needed additional cooking to form a cohesive and machinable masa for tortilla preparation. Higher contents of NT flour resulted in tortillas with lower energy and higher contents of dietary fiber, ash, fat, and protein. However, as levels of NT increased tortillas were darker, more oval shaped, and had poorer texture. Among composite tortillas, the blend containing 25% NT showed the best properties. Tortillas made from this blend had a similar texture to control tortillas and contained more dietary fiber and fewer calories.

Teosinte 是玉米的祖先，其富含纤维的颖果与现代玉米有很大不同。虽然玉米被广泛食用，但它作为食品的用途却很有限。本研究的目的是制作不同替代程度的六酰胺化玉米蛋白饼（NT）-六酰胺化玉米（NM），以比较其营养、物理和质地特性。制备玉米饼时使用的面粉有：NT、NM 和 NT-NM（75%:25%、50%:50% 和 25%:75%）。新台币面粉需要经过额外的蒸煮才能形成具有凝聚力且可加工的玉米饼面团。NT面粉含量越高，玉米饼的能量越低，膳食纤维、灰分、脂肪和蛋白质含量越高。然而，随着 NT 含量的增加，玉米饼颜色更深、形状更椭圆、口感更差。在复合玉米饼中，NT 含量为 25% 的混合玉米饼表现出最好的特性。用这种混合物制成的玉米饼的质地与对照玉米饼相似，并且含有更多的膳食纤维和更少的热量。

引用次数: 0