Journal of Cereal Science最新文献_第6页

Green Revolution reduced height (Rht) genes did not increase amylase/trypsin-inhibitor content in near isogenic wheat lines 绿色革命降低高度（Rht）基因没有增加近等基因小麦品系的淀粉酶/胰蛋白酶抑制剂含量

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104325

Sabrina Geisslitz , Matías Schierenbeck , Andreas Börner , Katharina Anne Scherf

The prevalence of wheat-related disorders increased during the last 50 years and it is still under discussion if breeding is one reason for this increase. One key element of the Green Revolution was the introduction of reduced height (Rht) genes into wheat that decreases plant height and increases harvest index by enhancing assimilate partitioning toward the grain, thereby contributing to higher yield potential. One suggestion was that Rht genes increased the content of amylase/trypsin-inhibitors (ATI), which are important triggers of wheat-related disorders such as wheat allergy and sensitivity. To verify this assumption, near isogenic lines of four Triticum aestivum genotypes with five different Rht alleles/combinations and one tall control (rht) were analyzed for the ATI content by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The absolute total ATI content was not affected by the Rht genes. In contrast, the proportion of total ATI based on crude protein was decreased by extreme dwarf Rht2+3 compared to tall rht, but semi-dwarf Rht1 and Rht2, dwarf Rht1+2 and extreme dwarf Rht3 showed similar proportions compared to tall rht. The same was observed for the most abundant and most bioactive ATI 0.19 and CM3. The ATI distribution was mostly affected by genotype and environment and minimally by allele. The analysis of three biological replicates, which were grown in three consecutive years, strengthen the findings that the semi-dwarf Rht genes that are present in modern wheat do not increase the ATI content.

小麦相关疾病的患病率在过去50年中有所增加，育种是否是这种增加的原因之一仍在讨论中。绿色革命的一个关键因素是将矮高（Rht）基因引入小麦，通过加强同化物向籽粒的分配，降低株高，提高收获指数，从而有助于提高产量潜力。一种观点认为，Rht基因增加了淀粉酶/胰蛋白酶抑制剂（ATI）的含量，而ATI是小麦过敏和敏感性等小麦相关疾病的重要诱因。为了验证这一假设，采用液相色谱-串联质谱（LC-MS/MS）分析了4种小麦基因型的近等基因系（5种不同的Rht等位基因/组合）和1种高对照（Rht）的ATI含量。绝对总ATI含量不受Rht基因的影响。与高rht相比，极矮Rht2+3降低了以粗蛋白质为基础的总ATI比例，但半矮Rht1和Rht2、矮Rht1+2和极矮Rht3的比例与高rht相似。最丰富和最具生物活性的ATI 0.19和CM3也是如此。ATI的分布受基因型和环境的影响最大，受等位基因的影响最小。对连续3年生长的3个生物重复的分析，加强了现代小麦中存在的半矮秆Rht基因不会增加ATI含量的发现。

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引用次数: 0

Proteins from intermediate wheatgrass (Thinopyrum intermedium) and their network in dough compared to wheat 中间麦草（Thinopyrum intermedium）中的蛋白质及其在面团中的网络与小麦的比较

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104307

Siri Grandal , Viktoria Zettel , Anne Rieder , Mario Jekle , Catrin Tyl , Shiori Koga

Previous studies indicated that proteins of the perennial grain intermediate wheatgrass (Thinopyrum intermedium, IWG) form viscoelastic networks. However, their interactions have not been investigated extensively. Therefore, this study provides information on IWG proteins and their network from the macroscopic to the (macro)molecular level. Washing of IWG dough yielded a viscoelastic gluten-like material (containing 76.1 % protein) with similar extensibility to gluten (83.4 and 82.9 mm, respectively), though lower resistance to extension (0.176 and 0.867 N, respectively). IWG and bread wheat had comparable profiles of polymeric and monomeric proteins, as well as amino acid composition. Fractionation experiments coupled with gel electrophoresis showed that polymers in IWG were linked via SS-bonds, like glutenin polymers. Confocal laser scanning microscopy revealed continuous networks in IWG and wheat dough. However, IWG proteins formed honeycomb-like rather than fibrous structures. Accordingly, the IWG network was less irregular, reflected in lower lacunarity values than in wheat dough (0.07 vs. 0.11, respectively) when assessed via protein network analysis. Thus, although IWG proteins form a gluten-like network, its weak dough is most likely due to its microstructure. These findings increase our understanding of IWG proteins and their network, and thus the application potential in baked goods.

以往的研究表明，多年生谷物中间体小麦草（Thinopyrum intermedium， IWG）的蛋白质形成粘弹性网络。然而，它们之间的相互作用还没有得到广泛的研究。因此，本研究提供了从宏观到（宏观）分子水平的关于IWG蛋白及其网络的信息。水洗后得到粘弹性面筋样材料（含76.1%蛋白质），其延展性与面筋相似（分别为83.4和82.9 mm），但抗延展性较低（分别为0.176和0.867 N）。IWG和面包小麦在聚合蛋白和单体蛋白以及氨基酸组成方面具有可比性。分离实验与凝胶电泳相结合表明，IWG中的聚合物与谷蛋白聚合物一样通过ss键连接。共聚焦激光扫描显微镜显示，面糊和小麦面团中存在连续的网状结构。然而，IWG蛋白形成蜂窝状而不是纤维状结构。因此，当通过蛋白质网络分析评估时，IWG网络不那么不规则，反映在比小麦面团更低的空隙值（分别为0.07比0.11）。因此，虽然IWG蛋白形成了一个类似谷蛋白的网络，但它的弱面团很可能是由于它的微观结构。这些发现增加了我们对IWG蛋白及其网络的理解，从而增加了在烘焙食品中的应用潜力。

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引用次数: 0

Genome-wide association study and marker validation to enhance yellow color in durum wheat 增强硬粒小麦黄色的全基因组关联研究及标记验证

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104305

Patricia Cabas-Lühmann , Susanne Dreisigacker , Karim Ammar , Shitaye Megerssa , Andrés Ricardo Schwember , Iván Matus , Maria Itria Ibba

Yellow color in durum wheat (Triticum turgidum spp. durum) is a complex trait controlled by multiple genes. This study aimed to validate both existing and novel molecular markers, as well as to identify new genomic regions associated with yellow index (YI) measured by colorimeter CIE b∗ values in whole wheat flour and semolina of durum wheat. Allelic variants were identified at the Psy1-A1 and Psy1-B1 loci using gene-based molecular markers, while both genes showed close phylogenetic relationships and low sequence diversity across Triticum species. The 269 evaluated durum wheat lines showed high heritability (H²) for YI in both whole wheat flour and semolina. ANOVA showed that 8 out of the 13 tested gene-based markers were significant (P ≤ 0.05) for YI. Genome-wide association study (GWAS) could not confirm the gene-based marker significance, however, identified two stable marker-trait associations on chromosomes 5B (S5B_386629088) and 7A (S7A_694027001), explaining 46.7 % and 32.6 %, and 8.9 % and 11.1 % of phenotypic variance for whole wheat and semolina YI, respectively. The two regions were reported in prior studies, reinforcing their role in controlling semolina yellowness. Putative candidate genes located near the significant SNPs include an E3 ubiquitin-protein ligase and a senescence-associated family protein (DUF581), both potentially involved in carotenoid synthesis. However, further analysis are required to confirm their involvement. Two Kompetitive Allele-Specific PCR (KASP) markers were developed and validated to affect YI. Our results provide valuable insights targeting marker-assisted selection to enhance yellow pigment content in durum wheat.

硬粒小麦（Triticum turgidum spp. durum）的黄色是一个多基因控制的复杂性状。本研究旨在验证现有的和新的分子标记，并确定与全麦面粉和硬粒小麦粉中黄色指数（YI）的比色仪CIE b∗值相关的新的基因组区域。利用基于基因的分子标记在小麦的Psy1-A1和Psy1-B1位点上鉴定出等位基因变异，这两个基因在小麦种间表现出密切的系统发育关系和较低的序列多样性。269个硬粒小麦品系在全麦粉和粗粒小麦粉中均表现出较高的遗传力（H2）。方差分析显示，13个基因标记中有8个对YI具有显著性（P≤0.05）。全基因组关联研究（GWAS）无法证实小麦和粗粒小麦粉的表型差异，但在5B染色体（S5B_386629088）和7A染色体（S7A_694027001）上发现了两个稳定的标记-性状关联，分别解释了小麦和粗粒小麦粉表型差异的46.7%和32.6%，8.9%和11.1%。这两个区域在先前的研究中被报道过，强化了它们在控制小麦粉发黄中的作用。位于显著snp附近的推测候选基因包括E3泛素蛋白连接酶和衰老相关家族蛋白（DUF581），两者都可能参与类胡萝卜素的合成。但是，需要进一步的分析来证实他们的参与。开发并验证了两个竞争性等位基因特异性PCR （KASP）标记对YI的影响。本研究结果为利用标记辅助选择提高硬粒小麦黄色素含量提供了有价值的见解。

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引用次数: 0

Effects of oat (Avena sativa L.) antifreeze proteins on farinographic properties of flour and quality of quick-frozen dumpling wrapper 燕麦（Avena sativa L.）抗冻蛋白对速冻饺子皮面粉粒度特性及品质的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104299

Yanjie Zhang , Yixuan Feng , Zhibo Deng , Jinhui Wang , Huiping Fan , Zhili Pan , Zhongmin Huang , Zhilu Ai

This study investigated the effects of oat (Avena sativa L.) antifreeze proteins (AsAFPs) on farinographic properties of flour and quality of quick-frozen dumpling wrappers. AsAFPs were added to flour, and the pasting properties, elongation, and thermomechanical properties of the dough were measured after AsAFP addition. Additionally, dough containing AsAFPs was processed into quick-frozen dumpling wrappers, and freezing storage experiments were conducted to determine the cooking loss rate, broth transparency, moisture distribution, and microstructure of the quick-frozen dumpling wrappers, thereby investigating the improvement effects of AsAFPs on quick-frozen dumpling wrappers. The results indicated that the addition of AsAFPs helps improve flour quality, making it more suitable as raw material for noodles, dumpling wrappers, and other flour-based products. Additionally, the addition of AsAFPs effectively reduces the degradation of quick-frozen dumpling wrappers, lowers cooking loss, improves broth transparency, reduces moisture mobility, and minimizes mechanical damage to the gluten network structure. Therefore, incorporating AsAFPs can enhance both flour quality and quick-frozen dumpling wrappers quality, providing valuable insights for the application of AsAFPs in frozen noodle products.

研究了燕麦抗冻蛋白（AsAFPs）对速冻饺子皮面粉的面粉学特性和品质的影响。在面粉中加入AsAFP，测定了AsAFP加入后面团的糊化性能、伸长率和热力学性能。另外，将含有AsAFPs的面团加工成速冻饺子皮，并进行冷冻贮藏实验，测定速冻饺子皮的蒸煮损失率、肉汤透明度、水分分布和微观结构，从而考察AsAFPs对速冻饺子皮的改善效果。结果表明，添加AsAFPs有助于改善面粉品质，使其更适合作为面条、饺子皮和其他面制品的原料。此外，AsAFPs的加入有效地减少了速冻饺子皮的降解，降低了蒸煮损失，提高了肉汤的透明度，降低了水分的流动性，并最大限度地减少了对面筋网络结构的机械损伤。因此，加入AsAFPs可以提高面粉质量和速冻饺子皮质量，为AsAFPs在速冻面制品中的应用提供了有价值的见解。

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引用次数: 0

Comparative nutritional profiling of underutilized millets for sustainable use in current food system 在当前粮食系统中可持续利用的未充分利用小米的比较营养分析

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104316

Saroj Kumar , Arpit Chauhan , Piyush Verma , Anoop Shakya , Prasant Kumar Rout , Manisha Prasad , Chandra Sekhar Mohanty

Millets are small-seeded cereal grains known for their nutritional benefits and resilience to adverse climatic conditions. This study aims to explore and compare the nutritional and antinutritional profiles of several underutilized yet nutritionally valuable millet varieties. In addition to their proximate composition the main focus was to evaluate their phytochemical composition particularly phenolic and tannin contents and the potential health benefits associated with their consumption. The millets characterized in the present study included were: pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), kodo millet (Paspalum scrobiculatum), little millet (Panicum sumatrense), barnyard millet (Echinochloa frumentacea), and finger millet (Eleusine coracana). Using high-performance liquid chromatography (HPLC), twelve different phenolic compounds were identified across the varieties under study. Significant amount of phenolics are quantified through colorimetric analysis using the Folin–Ciocalteu reagent (FCR), was found in barnyard millet extract [(301.09 ± 0.155) mg Gallic acid equivalent (GAE)/g] which was higher as compared with other millets under study. Highest antioxidant activity was found to be exhibited in foxtail millet as measured using hydrogen peroxide (H₂O₂) (70.62 ± 1.22) and 2, 2,-diphenyl-1-picrylhydrazyl (DPPH) (95.26 ± 0.39). Maximum 4-dimethylaminocinnamaldehyde (DMACA) staining was observed in grains of kodo millet that showed the presence of proanthocyanidins. FTIR spectroscopy further revealed a diverse array of functional groups on the seed coats. These findings suggested that millets offer bioactive nutrients and can enrich our diets. This study strengthens their health value and encourages future research to improve, promote, and make them a regular part of everyday diets.

小米是一种小粒谷物，以其营养价值和对恶劣气候条件的适应能力而闻名。本研究旨在探讨和比较几种未被充分利用但具有营养价值的谷子品种的营养和抗营养特征。除了它们的近似成分外，主要重点是评估它们的植物化学成分，特别是酚和单宁含量，以及与食用它们有关的潜在健康益处。本研究鉴定的小米包括：珍珠粟（Pennisetum glaucum）、狐尾粟（Setaria italica）、粟（Panicum miliaceum）、粟（Paspalum scrobiculatum）、小粟（Panicum sumatense）、谷子（Echinochloa frumentacea）和指粟（Eleusine coracana）。利用高效液相色谱法（HPLC）鉴定了12种不同的酚类化合物。用Folin-Ciocalteu试剂（FCR）进行比色分析，发现谷子提取物中含有大量的酚类物质[(301.09±0.155)mg没食子酸当量(GAE)/g]，高于其他谷子提取物。过氧化氢（H2O2）和2,2，-二苯基-1-吡啶肼（DPPH）的抗氧化活性分别为70.62±1.22和95.26±0.39。谷子颗粒中4-二甲氨基肉桂醛（DMACA）染色显示原花青素的存在。FTIR光谱进一步揭示了种皮上的多种官能团。这些发现表明，小米提供了生物活性营养素，可以丰富我们的饮食。这项研究加强了它们的健康价值，并鼓励未来的研究来改善、推广它们，并使它们成为日常饮食的一部分。

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引用次数: 0

Enhancing gluten functionality and nutritional value of triticale flour through cold atmospheric plasma treatment 冷常压等离子体处理提高小黑麦粉的面筋功能和营养价值

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104313

Yaşar Karaduman , Kübra Kayhan , Tamer Akan

Triticale possesses nutritional advantages over wheat but its bakery application is limited by weak gluten functionality. This study investigated the efficacy of cold atmospheric plasma (CAP) as a non-thermal technology for improving the gluten quality and nutritional properties of triticale whole grain flour (WGF) and refined white flour (RWF) using treatment times of 5, 15, and 45 s. CAP treatment significantly enhanced key gluten quality indicators. Lactic acid SRC (solvent retention capacity) increased by up to 70.7 %, and the glutenin swelling index increased to 2.98. GlutoPeak measurements revealed increases in maximum torque and aggregation energy. Dough rheology was markedly improved: alveograph strength (W) increased by 10–15 × 10⁻⁴ J and farinograph water absorption increased by approximately 1 %. The 15 s CAP treatment was identified as optimal for RWF, resulting in the highest bread volume (310.0 mL) and sensory properties comparable to those of the control. Nutritionally, CAP increased antioxidant activity (3–10 μmol TE/g), soluble dietary fiber content (by approximately 1 %), and levels of essential minerals (copper, iron, zinc) and amino acids (lysine, valine, arginine, leucine) in RWF. FTIR (Fourier Transform Infrared) analysis confirmed modifications in protein secondary structure. This study establishes CAP as a novel, green technology for simultaneously enhancing the baking functionality and nutritional value of triticale flour, offering a viable clean-label solution for its improved utilization.

小黑麦具有比小麦更丰富的营养价值，但其在烘焙中的应用受到面筋功能薄弱的限制。本研究研究了冷常压等离子体（CAP）作为一种非热处理技术，在处理时间为5、15和45 s的情况下，对小黑麦全麦面粉（WGF）和精制白面粉（RWF）的面筋品质和营养特性的改善效果。CAP处理显著提高了谷蛋白关键品质指标。乳酸SRC（溶剂保留容量）提高70.7%，谷蛋白溶胀指数提高到2.98。GlutoPeak测量显示最大扭矩和聚集能增加。面团流变学得到明显改善：肺泡强度(W)增加了10 - 15 × 10−4 J，面粉吸水率增加了约1%。15 s CAP处理被确定为RWF的最佳处理，产生最高的面包体积（310.0 mL）和与对照组相当的感官特性。在营养方面，CAP提高了RWF的抗氧化活性（3-10 μmol TE/g），可溶性膳食纤维含量（约1%），必需矿物质（铜、铁、锌）和氨基酸（赖氨酸、缬氨酸、精氨酸、亮氨酸）水平。FTIR（傅里叶变换红外）分析证实了蛋白质二级结构的修饰。本研究确定了CAP是一种新型的绿色技术，可以同时提高小黑麦粉的烘焙功能和营养价值，为其提高利用率提供了可行的清洁标签解决方案。

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引用次数: 0

Soil moisture measurement and supplementary irrigation to enhance strong-gluten wheat processing quality via altering GMP particle size distribution 土壤水分测定和补灌通过改变GMP粒度分布提高强筋小麦加工品质

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104318

Jingxin Bi, Haoyu Li, Min Yang, Yuxian Jiang, Yajiao Wang, Yanfei Yan, Yaokuo Wang, Ruiguo Cai, Min Zhang

The soil moisture-based supplementary irrigation technique has been proven as an effective measure to enhance winter wheat yield and conserve water resources. However, its regulatory effects on the processing quality of strong-gluten wheat remain unclear. The post-anthesis period is critical for strong-gluten wheat quality formation, clarifying the impact of post-anthesis soil relative water content (SRWC) on the processing quality of strong-gluten wheat and elucidating the underlying physiological mechanisms are of great significance for optimizing the soil moisture-based supplementary irrigation technique. Therefore, a two-year experiment of three post-anthesis SRWC (W1, 40 %; W2, 50 %; W3, 60 %) was conducted to evaluate the effect on strong-gluten wheat processing quality and its relevant physiological indicators. Our results showed that the W1 treatment reduced strong-gluten wheat yield by 16 %–22 % compared to W3 but improved key processing quality parameters, with increases of 8.8–13.2 % in sedimentation value, 1.4–2.7 % in water absorption, and 18.5–25.7 % in dough stability time over the two-year experiment. Simultaneously, the W1 treatment increased grain glutenin content by 9.8–27.2 % and glutenin macropolymer (GMP) content by 21.7–31.2 %, while altering the GMP particle size distribution. Specifically, it elevated the volume percentage of GMP particles >110 μm by 5.36–10.61 % and the surface area percentage of particles in the 12–110 μm and >110 μm ranges by 3.52–5.58 % and 3.38–3.55 %. Redundancy analysis revealed that the increased surface area percentage of 12–110 μm particles was the most critical factor underlying the improved processing quality of strong-gluten wheat under the W1 treatment. Furthermore, post-anthesis grain high-molecular-weight glutenin subunits (HMW-GS), disulfide bonds (-S-S-), and free sulfhydryl groups (-SH) contents increased as SRWC decreased. The dynamic changes in -S-S and -SH levels exhibited a significant positive correlation with the surface area percentage of 12–110 μm GMP particles. Therefore, we recommend maintaining post-anthesis SRWC at approximately 40 % in production to enhance strong-gluten wheat processing quality.

土壤水分补灌技术已被证明是冬小麦增产和节约水资源的有效措施。然而，其对强筋小麦加工品质的调控作用尚不清楚。花期是强筋小麦品质形成的关键时期，阐明花期土壤相对含水量（SRWC）对强筋小麦加工品质的影响及其生理机制，对优化土壤水分补灌技术具有重要意义。为此，本研究通过3种花后SRWC （W1, 40%; W2, 50%; W3, 60%）对强筋小麦加工品质及其相关生理指标的影响进行了为期2年的试验。结果表明，与W3相比，W1处理使强筋小麦产量降低了16% - 22%，但改善了关键的加工质量参数，在2年的试验中，W1处理的沉淀值提高了8.8 - 13.2%，吸水率提高了1.4 - 2.7%，面团稳定时间提高了18.5 - 25.7%。同时，W1处理使籽粒谷蛋白含量提高了9.8 ~ 27.2%，谷蛋白大聚合物（GMP）含量提高了21.7 ~ 31.2%，并改变了籽粒谷蛋白大聚合物的粒径分布。其中，GMP颗粒>；110 μm的体积百分比提高了5.36 ~ 10.61%，12-110 μm和>；110 μm颗粒的表面积百分比分别提高了3.52 ~ 5.58%和3.38 ~ 3.55%。冗余分析表明，W1处理下12 ~ 110 μm颗粒表面积百分比的增加是提高强筋小麦加工品质的最关键因素。开花后籽粒高分子量谷蛋白亚基（HMW-GS）、二硫键（- s - s -）和游离巯基（- sh）含量随SRWC的降低而增加。-S-S和-SH水平的动态变化与12 ~ 110 μm GMP颗粒的表面积百分比呈显著正相关。因此，我们建议在生产中保持花后SRWC在40%左右，以提高强筋小麦的加工质量。

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引用次数: 0

Effect of pulsed light treatment on shelf life and quality characteristics of Chinese Yam semi-dried noodles 脉冲光处理对山药半干面保质期及品质特性的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104310

Huating Jia, Bei Zhang, Yang Zhao, Yuanxiao Liu, Yanxia An, Yun Chen, Jian Zhang

Pulsed light (PL) technology is an efficient, environmentally friendly, and novel non-thermal sterilization method with significant potential for development in the food sector. This study demonstrated that PL treatment effectively extended the shelf life of Chinese Yam semi-dried noodles. Under storage at 25 °C, Chinese Yam semi-dried noodles treated with 500 J (20, 30 or 40 times) maintained microbial counts significantly below the spoilage threshold (5.48 lg CFU/g) for up to 110 days. Similarly, during refrigerated storage at 4 °C, the time for microbial counts to exceed the spoilage threshold was extended to over 140 days for Chinese Yam semi-dried noodles treated with 400 J (20 times) and 500 J (20–40 times). Texture analysis revealed that the 500 J, 20 times-pulse treatment optimized Chinese Yam semi-dried noodles quality, maximizing shear strength, stretching force, and stretching distance. X-ray diffraction (XRD) analysis showed that this treatment also significantly enhanced starch relative crystallinity (13.98 %) compared to the control (10.56 %). Fourier transform infrared spectroscopy (FTIR) analysis further indicated that PL treatment induced significant alterations in the secondary structure of proteins and markedly delaying browning compared to the untreated group. Microscopic analysis via confocal laser scanning microscopy (CLSM) confirmed that the Chinese Yam semi-dried noodle structure treated with 500 J, 20 times-pulse preserved the most intact and smooth Chinese Yam semi-dried noodle structure, while the group treated with 500 J, 40 times-pulse exhibited obvious structural damage. This study provides a theoretical foundation and technical support for the industrial application of pulsed light technology in the preservation of flour-based products.

脉冲光（PL）技术是一种高效、环保、新颖的非热灭菌方法，在食品领域具有巨大的发展潜力。本研究表明，PL处理能有效延长山药半干面的保质期。在25℃的条件下，500 J（20、30或40倍）处理的山药半干面在长达110天的时间里，微生物数量显著低于腐败阈值（5.48 lg CFU/g）。同样，在4°C冷藏过程中，400 J（20次）和500 J（20 - 40次）处理的山药半干面微生物计数超过腐败阈值的时间延长至140天以上。质地分析表明，500 J、20次脉冲处理可使山药半干面的抗剪强度、拉伸力和拉伸距离最大化。x射线衍射（XRD）分析表明，与对照（10.56%）相比，该处理显著提高了淀粉的相对结晶度（13.98%）。傅里叶变换红外光谱（FTIR）分析进一步表明，与未处理组相比，PL处理诱导了蛋白质二级结构的显著改变，并显着延缓了褐变。共聚焦激光扫描显微镜（CLSM）显微分析证实，500 J、20次脉冲处理的山药半干面结构保存最完整、光滑，而500 J、40次脉冲处理的山药半干面结构损伤明显。本研究为脉冲光技术在面粉制品保鲜中的工业化应用提供了理论基础和技术支持。

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引用次数: 0

Impact of diphosphate esterification on quality characteristics of high-content inulin-enriched dough 二磷酸酯化对高含量菊粉面团品质特性的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104312

Hui Wang , Qiang Chen , Denglin Luo , Chonghui Yue , Peiyan Li , Libo Wang , Sihai Han , Kangyi Zhang , Zhouya Bai

This study synthesized natural inulin phosphate diester (PDFI) from natural inulin (FI) through phosphorylation and systematically evaluated the effects of FI and PDFI (at 5–20 % addition levels) on dough quality characteristics. The results showed that PDFI significantly enhanced dough viscoelasticity and reduced hardness compared to FI. Scanning electron microscopy revealed that the addition of PDFI resulted in a denser and more complete gluten network structure, with starch granules exhibiting a higher degree of encapsulation compared to the FI dough. Fourier transform infrared spectroscopy demonstrated that the addition of 10 % PDFI resulted in the highest proportion of ordered secondary structures (β-sheet and α-helix). Low-field nuclear magnetic resonance results indicated that PDFI increased the proportion of tightly bound water in dough and enhanced the ability of gluten proteins to bind water. This study provided a theoretical basis for the application of phosphorylated inulin as a functional ingredient in flour-based products.

本研究以天然菊粉（FI）为原料，经磷酸化合成天然菊粉磷酸二酯（PDFI），并系统评价了FI和PDFI（添加量为5 ~ 20%）对面团品质特性的影响。结果表明，与FI相比，PDFI显著提高了面团的粘弹性，降低了面团的硬度。扫描电镜显示，PDFI的加入使面筋网络结构更致密、更完整，淀粉颗粒的包封程度比FI面团高。傅里叶红外光谱分析表明，加入10%的PDFI后，有序二级结构（β-片状和α-螺旋）的比例最高。低场核磁共振结果表明，PDFI增加了面团中紧密结合水的比例，增强了面筋蛋白的结合水能力。本研究为磷酸化菊粉作为功能性原料在面粉制品中的应用提供了理论依据。

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引用次数: 0

Cytokinin-induced modulation of quality attributes in wheat grain and flour (Triticum aestivum) 细胞分裂素对小麦籽粒和面粉品质特性的调控

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104324

Larissa Alves Rodrigues , Lázaro da Costa Corrêa Cañizares , Silvia Leticia Rivero Meza , Betina Bueno Peres , Ruan Bernardy , Paulo Carteri Coradi , Mateus Silveira Pasa , Maurício de Oliveira

Wheat (Triticum aestivum L.) is a key global cereal, contributing over 35 % of dietary calories and protein. As cultivation expands into marginal environments, the search for adaptive agronomic strategies becomes essential. Among these, the exogenous application of cytokinins has gained interest due to their role in regulating grain filling, delaying senescence, and enhancing assimilate allocation. While cytokinin benefits on yield are well documented, their influence on technological properties remains underexplored. This study aimed to evaluate the effects of different cytokinin doses (10, 20, and 30 mL kg⁻¹) applied during flowering on the grain quality of three wheat genotypes (Audaz, Ello, and Ponteiro). The results showed that the 10 mL kg⁻¹ dose significantly increased the protein content of the grains, and the 10 and 20 mL kg⁻¹ doses increased the thousand-grain weight, with a value of up to 40.70 g in Audaz, and up to 39.90 in Ello, while the control was approximately 33.8 g. It also reduced defects such as insect damage, wilting, and mold. The application of cytokinin also improved flour functionality, increasing the solvent retention capacity, especially water in Audaz (from 17.49 % in the control to 19.60 % in 20 mL kg⁻¹), and the falling number, without affecting grain color or test weight. Multivariate analysis confirmed distinct profiles in treated grains, with dose- and genotype-dependent responses. Overall, cytokinin application, particularly at intermediate doses, proved effective in enhancing the nutritional and technological attributes of wheat grains, supporting its use as a biotechnological tool to improve quality in response to modern milling industry demands.

小麦（Triticum aestivum L.）是一种重要的全球谷物，提供超过35%的膳食热量和蛋白质。随着种植扩展到边缘环境，寻找适应性农艺策略变得至关重要。其中，细胞分裂素的外源应用因其在调节籽粒灌浆、延缓衰老和促进同化物分配方面的作用而受到关注。虽然细胞分裂素对产量的好处有很好的记录，但它们对技术特性的影响仍未得到充分探讨。本研究旨在评估开花期间施用不同剂量的细胞分裂素（10、20和30 mL kg−1）对三种小麦基因型（Audaz、Ello和Ponteiro）籽粒品质的影响。结果表明，10 mL kg−1剂量显著提高了籽粒蛋白质含量，10和20 mL kg−1剂量显著提高了籽粒千粒重，Audaz最高达40.70 g， Ello最高达39.90 g，而对照约为33.8 g。它还减少了诸如虫蛀、枯萎和发霉等缺陷。细胞分裂素的应用也改善了面粉的功能，增加了溶剂保留能力，特别是Audaz中的水（从对照的17.49%增加到20 mL kg−1的19.60%），并且数量下降，而不影响谷物颜色或测试重量。多变量分析证实了处理谷物的不同特征，具有剂量和基因型依赖性反应。总的来说，细胞分裂素的应用，特别是中等剂量的应用，在提高小麦籽粒的营养和技术属性方面被证明是有效的，支持其作为一种生物技术工具来提高质量，以响应现代制粉工业的需求。

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引用次数: 0