Journal of Cereal Science最新文献_第6页

Motor torque, power change, or electric current variation? Assessment of the best real time parameter to identify maximum dough consistency and dough rheological variations during kneading 电机转矩、功率变化或电流变化？评估最佳实时参数，以确定揉制过程中最大的面团稠度和面团流变变化

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-09 DOI: 10.1016/j.jcs.2025.104341

Alessio Cappelli , Cristiano Paganoni , Samuel D'Alessandro , Alice Corradini , Sirio Cividino , Gianluca Tripodi , Mauro Zaninelli

Technological improvement of kneading process is essential for food industry. Nevertheless, real-time measurement of dough readiness has been partially neglected, thus motivating this work. The first aim is to determine the most effective indirect parameter in finding maximum dough consistency, identifying the optimal kneading time. In addition to the benchmark parameter (motor torque), power and electric current were tested. The second aim is to assess which parameter can better monitor dough rheology evolution during kneading, testing three flours with increasing strength. Finally, the relationship between motor torque, power, and electric current was investigated through specific linear mixed-effects models. The results show a strong correlation between the tested indirect parameters and the benchmark. Specifically, power performed better than electric current in maximum dough consistency determination, optimal kneading time and dough readiness identification, and in the models results. Furthermore, power shows a noteworthy feature in the case of strong flours: the progression of power values is more representative of the real evolution of the gluten network, in addition to lower fluctuations in the time-interval of main interest and reduced sensor costs. In conclusion, power was the best substitute of motor torque to on-line assess the most important dough parameters at industrial level.

揉制工艺的技术改进对食品工业的发展至关重要。然而，面团准备度的实时测量部分被忽视，因此激发了这项工作。第一个目标是确定最有效的间接参数，以找到最大的面团稠度，确定最佳的揉制时间。除了测试基准参数（电机转矩）外，还测试了功率和电流。第二个目的是评估哪个参数可以更好地监测面团在揉制过程中的流变演变，测试了三种强度不断增加的面粉。最后，通过具体的线性混合效应模型研究了电机转矩、功率和电流之间的关系。结果表明，所测间接参数与基准之间存在较强的相关性。具体而言，在确定面团最大稠度、最佳揉面时间和面团成熟度以及模型结果方面，功率优于电流。此外，在强面粉的情况下，功率显示出一个值得注意的特征：除了主要感兴趣的时间间隔波动较小和传感器成本降低之外，功率值的级数更能代表面筋网络的真实演化。综上所述，功率是电机转矩的最佳替代品，可以在线评估工业水平上最重要的面团参数。

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引用次数: 0

An analysis of the compressive strength of the kernels of quality wheat cultivars 优质小麦品种籽粒抗压强度分析

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.2025.104347

Agnieszka Markowska-Mendik, Zdzisław Kaliniewicz, Andrzej Anders, Piotr Markowski, Dariusz Choszcz

Grain crushing is one of the methods used in grain grinding. Therefore, the aim of the present study was to determine the relationships between selected mechanical properties of wheat kernels vs. moisture content and crosshead speed to optimize grain processing operations. The study involved the grain of quality wheat cultivars, including three spring cultivars and three winter cultivars. The compressive strength of wheat kernels was determined at three values of longitudinal strain: 1.8 mm, 2.0 mm, and 2.2 mm. Mechanical tests were conducted at seven levels of grain moisture (14 %–20 % on a wet basis, w.b.), and the maximum force, crushing energy, and relative strain of individual kernels were determined at six crosshead speeds (5 mm·min⁻¹ to 30 mm·min⁻¹). The study demonstrated that the mechanical properties of wheat kernels were largely determined by cultivar, and the maximum force was 20 % higher on average in spring wheat kernels than in winter wheat kernels. The moisture content of kernels and crosshead speed exert the greatest influence on crushing energy, and the highest value of this parameter was noted at a moisture content of 17 % and a crosshead speed of 30 mm min⁻¹. The maximum force increased by around 900 %, and crushing energy increased by around 450 % as relative strain increased from 0.44 to 0.97, and these relationships are well described by exponential and linear equations respectively. These equations can be used to estimate energy consumption during wheat grain crushing.

粮食破碎是粮食碾磨的一种方法。因此，本研究的目的是确定小麦籽粒的机械性能与水分含量和十字头速度之间的关系，以优化谷物加工操作。本研究以优质小麦品种为研究对象，包括3个春季小麦品种和3个冬季小麦品种。测定小麦籽粒在纵向应变1.8 mm、2.0 mm和2.2 mm三个值下的抗压强度。在7种谷物水分水平（14% - 20%，湿基础，w.b）下进行了力学试验，并在6种十字速度（5 mm·min - 1至30 mm·min - 1）下测定了单个籽粒的最大力、破碎能和相对应变。研究表明，小麦籽粒的力学特性在很大程度上取决于品种，春小麦籽粒的最大作用力平均比冬小麦籽粒高20%。籽粒含水率和十字头速度对破碎能的影响最大，当籽粒含水率为17%，十字头速度为30 mm min - 1时，该参数达到最大值。当相对应变从0.44增加到0.97时，最大力增加约900%，破碎能增加约450%，这些关系分别用指数方程和线性方程很好地描述了。这些方程可用于估算小麦碾碎过程中的能量消耗。

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引用次数: 0

Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched dough 研究了不同类型的多糖对阿魏酸富生面团水分分布、流变学和结构特性的影响

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-16 DOI: 10.1016/j.jcs.2025.104350

Menghan Chang, Chonghui Yue, Xinyu Bo, Xin Wang, Zhouya Bai, Yuanyuan Chen, Peiyan Li, Jinying Guo, Denglin Luo

Ferulic acid (FA), a natural polyphenol with antioxidant and other functions, is widely used in flour products, but its impact on dough limits its application. This study investigated the effects of three ionic polysaccharides (sodium alginate, SA; chitosan, CS; guar gum, GG) on FA-dough. Adding 1 % FA to the dough caused excessive aggregation of gluten proteins and destruction of the gluten network structure. In addition, it reduced the β-sheet content in gluten proteins by 8.62 % while increasing the free sulfhydryl content by 13.54 %. Compared with the FA-dough, the β-sheet content of gluten proteins increased by 18.91 %, 25.63 %, and 21.35 % after adding 0.1 % SA, 0.8 % CS, and 0.4 % GG, respectively, and the free sulfhydryl content decreased by 12.24 %, 10.33 %, and 12.08 % correspondingly. From the microstructural analysis, 0.1 % SA and 0.8 % CS can effectively improve the continuity of the gluten network. Due to the electrostatic interaction between polysaccharides and gluten proteins, SA and CS can significantly deepen the SDS-PAGE electrophoresis bands compared with GG. This study provides a reference basis for the application of different ionic polysaccharides and FA in flour-based products, as well as a theoretical basis for improving the processing properties of these products.

阿魏酸（FA）是一种具有抗氧化等功能的天然多酚，广泛应用于面粉制品中，但其对面团的影响限制了其应用。研究了三种离子多糖（海藻酸钠，SA，壳聚糖，CS，瓜尔胶，GG）对fa面团的影响。面团中加入1% FA会导致面筋蛋白过度聚集，破坏面筋网络结构。使面筋蛋白β-sheet含量降低8.62%，游离巯基含量提高13.54%。与fa -面团相比，添加0.1% SA、0.8% CS和0.4% GG后面筋蛋白β-sheet含量分别提高了18.91%、25.63%和21.35%，游离巯基含量分别降低了12.24%、10.33%和12.08%。从显微组织分析来看，0.1% SA和0.8% CS能有效提高面筋网络的连续性。由于多糖与面筋蛋白之间存在静电相互作用，与GG相比，SA和CS能显著加深SDS-PAGE电泳带。本研究为不同离子型多糖和FA在面粉制品中的应用提供了参考依据，也为提高这些产品的加工性能提供了理论依据。

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引用次数: 0

Integrated biochemical, proteomic, and structural characterization of amylase trypsin inhibitor proteins from wheat (Triticum aestivum) variety HD 3086 小麦（Triticum aestivum）品种HD 3086淀粉酶胰蛋白酶抑制剂蛋白的综合生化、蛋白质组学和结构表征

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-06 DOI: 10.1016/j.jcs.2025.104333

Sapna Chaudhary , Ramwant Gupta , R.K. Gaur , Renu Deswal

Global food security is increasingly threatened by rising population growth and post-harvest losses due to insect infestations. As a natural defense strategy, plants produce amylase and protease inhibitors that disrupt the digestive enzymes of pests, thereby impairing their ability to survive. In this study, we isolated and identified an Amylase Trypsin Inhibitor (ATI) from wheat seeds of genotype HD 3086 using gel filtration chromatography (Sephadex G-50) and LC-MS/MS. Proteomic analysis revealed five ATI isoforms: Alpha-amylase inhibitor 0.28, Alpha-amylase/trypsin inhibitor CM16, Alpha-amylase inhibitor 0.19 and 0.53, Trypsin/α-amylase inhibitors CMX2, and CMX1/CMX3 and Subtilisin–chymotrypsin inhibitor WSCI with molecular weights ranging from 9 to 17 kDa. The purified inhibitor showed strong α-amylase (90.6 ± 0.72 %) and moderate trypsin (62.9 ± 0.8 %) inhibition, with a specific activity of 0.18 ± 0.02 U/mg. In silico analysis revealed the physicochemical properties and multiple sequence alignment highlighted the conserved motif of the identified ATI proteins. A beta sheet rich in 230 nm and a low α-helical structure, with minima at 208 and 222 nm, was determined using circular dichroism (CD) spectroscopy. UV-Near Infrared (UV-NIR) spectroscopy further distinguished healthy and infested grains of wheat variety HD-3086, showing decreased reflectance and increased absorbance in infested samples, particularly near 970, 1450 and 1940 nm, consistent with moisture and protein degradation reported in prior studies. These results confirmed the bioactivity and structural integrity of ATI from HD 3086, providing insights into their potential use as a natural defense system and supporting their relevance in pest-resistant wheat improvement and quality assessment.

全球粮食安全日益受到人口增长和虫害造成的收获后损失的威胁。作为一种自然防御策略，植物产生淀粉酶和蛋白酶抑制剂，破坏害虫的消化酶，从而损害它们的生存能力。本研究利用凝胶过滤层析（Sephadex G-50）和LC-MS/MS技术，从小麦HD 3086基因型种子中分离鉴定了一种淀粉酶胰蛋白酶抑制剂（ATI）。蛋白质组学分析显示ATI有5种亚型：α-淀粉酶抑制剂0.28、α-淀粉酶/胰蛋白酶抑制剂CM16、α-淀粉酶抑制剂0.19和0.53、胰蛋白酶/α-淀粉酶抑制剂CMX2、CMX1/CMX3和Subtilisin-chymotrypsin抑制剂WSCI，分子量在9 ~ 17 kDa之间。纯化后的抑制剂对α-淀粉酶（90.6±0.72%）和胰蛋白酶（62.9±0.8%）具有较强的抑制作用，比活性为0.18±0.02 U/mg。硅分析揭示了物理化学性质和多序列比对突出了鉴定的ATI蛋白的保守基序。利用圆二色性（CD）光谱测定了富含230nm和低α-螺旋结构的β片，最小值在208nm和222nm。紫外-近红外（UV-NIR）光谱进一步区分了小麦品种HD-3086的健康籽粒和侵染籽粒，发现侵染籽粒的反射率降低，吸光度增加，特别是在970、1450和1940 nm附近，这与先前研究报道的水分和蛋白质降解一致。这些结果证实了来自HD 3086的ATI的生物活性和结构完整性，为其作为自然防御系统的潜在用途提供了见解，并支持其在小麦抗虫改良和质量评估中的相关性。

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引用次数: 0

The effect of combined treatments of heat-moisture and enzyme on the texture, cooking and in vitro digestibility qualities of rice noodles 热湿酶联合处理对米粉质构、蒸煮及体外消化品质的影响

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-30 DOI: 10.1016/j.jcs.2025.104360

Xingyu Chen , Yang Yang , Jiayi Xu , Huaxi Xiao , Qinlu Lin , Jiangtao Li , Yejia Liu

The effect of the dual combination of heat-moisture and enzyme treatments (Fungal protease (Flavourzyme 500 G, 500 LAPU per g),β-amylase (BA, 50 U/mg),transglutaminase (EC 2.3.2.13, 100 U/g, lyophilized powder(HM-enzyme) on the texture, cooking and in vitro digestibility of rice noodles was investigated. HM-enzyme induced to produce the V-type crystalline structure, forming the starch-lipid-protein complexes and microporous structures in rice noodles. In rice noodles, the complex contents of starch-lipid and starch-lipid-protein reached a maximum of 12.3 % after the HM-enzyme reaction. The microporous structures dramatically shortened the rehydration time of rice noodles from 586 s to 374 s and increased the water absorption rate of rice noodles from 198 % to 341 %. The starch-lipid-protein complex with V-type crystalline structure significantly improved the texture, cooking, and in vitro digestion quality of rice noodles. After the HM-enzyme reaction, the cooking loss of rice noodles was reduced by 69 %, and the contents of slowly digestible starch (SDS) and resistant starch (RS) were increased from 15.32 % to 38.72 % and 8.55 %–18.94 % respectively. The HM-enzyme method was valuable research on improving the quality of rice noodles in food industry applications.

以真菌蛋白酶（风味酶500 G， 500 LAPU / G）、β-淀粉酶（BA, 50 U/mg）、转谷氨酰胺酶（EC 2.3.2.13, 100 U/ G）、冻干粉（hm -酶）为研究对象，研究了热湿双重组合对米粉质地、蒸煮和体外消化率的影响。hm -酶诱导米粉产生v型结晶结构，形成淀粉-脂-蛋白复合物和微孔结构。经hm -酶反应后，米粉中淀粉-脂质和淀粉-脂质-蛋白的复合含量最高可达12.3%。微孔结构使米粉复水时间由586 s缩短至374 s，吸水率由198%提高至341%。具有v型结晶结构的淀粉-脂-蛋白复合物显著改善了米粉的质地、蒸煮和体外消化品质。经hm -酶反应后，米粉的蒸煮损失降低了69%，慢消化淀粉（SDS）和抗性淀粉（RS）含量分别从15.32%提高到38.72%和8.55% - 18.94%。hm -酶法在提高米粉质量方面具有重要的研究价值。

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引用次数: 0

Structural design of wheat gluten using twin-screw extrusion: Focus on its application in starch-based gels 双螺杆挤压小麦面筋的结构设计：重点介绍其在淀粉基凝胶中的应用

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-26 DOI: 10.1016/j.jcs.2025.104359

Xiaoshuai Yu , Zongrui Liu , Xiaoting Ma , Jiangkai Zeng , Jinjie Huo , Yumin Duan , Xiaoqi Ma , Lin Wang , Yixin Peng , Peng Wang , Zhigang Xiao

In order to increase the gel strength and improve the physicochemical properties of wheat starch (WS), this work employed the twin-screw extrusion technology to prepare extruded wheat gluten (EWG). And then the influence of different contents of EWG (6 %, 10 % and 14 %) on physicochemical and structural characteristics of WS gel were investigated. Compared with natural wheat gluten, the EWG exhibited less disulfide bonds and α-helix but more random coil. Morphological observations showed that the addition of EWG improved the compactness of network structure of WS gel. Incorporating EWG increased the gel strength of WS from 66.32 to 130.59 g, and the WS-EWG gels possessed superior elastic and viscosity but poor water molecules mobility than WS gel. The non-covalent interaction between gluten and WS improved the short-range ordered structure, crystal structure and enhanced the thickness of lamellar structure of starch gels. These findings provided a theoretical basis for tailoring wheat starch to produce gel-based foods with desired qualities.

为了提高小麦淀粉（WS）的凝胶强度，改善其理化性能，本研究采用双螺杆挤出技术制备膨化小麦面筋（EWG）。然后考察了不同EWG含量（6%、10%和14%）对WS凝胶理化和结构特性的影响。与天然小麦面筋相比，EWG蛋白的二硫键和α-螺旋结构较少，而无规螺旋结构较多。形态学观察表明，EWG的加入提高了WS凝胶网络结构的致密性。加入EWG后，WS的凝胶强度由66.32 g提高到130.59 g， WS-EWG凝胶具有较好的弹性和粘度，但水分子迁移率较WS凝胶差。面筋与WS的非共价相互作用改善了淀粉凝胶的近程有序结构、晶体结构，增加了淀粉凝胶的层状结构厚度。这些发现为裁剪小麦淀粉以生产具有理想品质的凝胶食品提供了理论基础。

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引用次数: 0

Enhancing bread shelf-life with black rice anthocyanins: Optimization, baking properties, and starch retrogradation 黑米花青素提高面包保质期：优化、烘焙性能和淀粉降解

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2026-01-07 DOI: 10.1016/j.jcs.2026.104365

Shuyun Liu, Tao Zhang, Hanju Sun, Merga Nagassa, Shudong He

Bread staling, primarily caused by starch retrogradation, remains a significant challenge for the cereal industry. This study investigated the mechanism by which anthocyanins from black rice (AFBR) inhibit starch retrogradation to delay bread staling. Baking conditions were optimized to maximize anthocyanin retention and bread quality, with the optimum parameters determined as 190 °C for 8 min at pH 3. The incorporation of 0–2 g kg⁻¹ (w/w) AFBR improved bread specific volume and texture, forming a uniform and compact crumb structure observed via scanning electron microscopy. In contrast, higher levels (2.5–3.0 g kg⁻¹) disrupted the gluten network, increasing hardness. Most importantly, differential scanning calorimetry and X-ray diffraction revealed that AFBR addition significantly increased the starch gelatinization temperature while decreasing the retrogradation enthalpy and relative crystallinity after storage. These findings demonstrate that AFBR effectively restricts the mobility and recrystallization of starch molecules. Overall, 2 g kg⁻¹ effectively delays bread staling by inhibiting starch retrogradation, without compromising bread quality, highlighting its potential as a natural anti-staling agent in cereal-based products.

面包变质主要是由淀粉变质引起的，这对谷物工业来说仍然是一个重大挑战。研究了黑米花青素（AFBR）抑制淀粉降解延缓面包变质的机理。优化烘焙条件，以最大限度地保留花青素和面包质量，最佳参数确定为190℃，8 min， pH为3。0-2 g kg−1 (w/w) AFBR的加入改善了面包的比体积和质地，通过扫描电镜观察，形成了均匀而致密的面包屑结构。相反，较高的浓度（2.5-3.0 g kg - 1）会破坏面筋网络，增加硬度。最重要的是，差示扫描量热法和x射线衍射结果表明，AFBR的加入显著提高了淀粉的凝胶化温度，降低了淀粉储存后的降解焓和相对结晶度。这些发现表明，AFBR有效地限制了淀粉分子的迁移和再结晶。总体而言，2 g kg−1通过抑制淀粉降解有效延缓面包变质，而不影响面包质量，突出了其作为谷物类产品天然防霉剂的潜力。

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引用次数: 0

Processing of proso millet flour with cold plasma and superheated steam: Understanding the impacts on anti-nutritional factors, quality attributes and associated mechanisms 冷等离子体和过热蒸汽加工proso小米粉：对其抗营养因子、品质属性的影响及其机制

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.2025.104362

Ankan Kheto , Ram Prasad Bebartta , Ashrita Chand , Hrushitha Gaddam , Moumita Karmakar , Debojit Baidya Choudhury , Palak Mahajan , Khalid Gul , Rachna Sehrawat

Proso millet flour (PMF) was treated with cold plasma (CP) or superheated steam (SS) for 5–20 min in order to evaluate its impact on anti-nutritional factors (ANFs), protein digestibility, bioactive compounds, structural changes, soluble protein, carbohydrate, pasting, and functional properties. Prolonged CP or SS treatment durations gradually reduced tannin in PMF. Meanwhile, CP treatment proved more efficient in reducing phytic acid in PMF. However, a maximum decline in saponin was observed after 20 min of SS, due to the thermal degradation of glucoside bonds. Furthermore, carbonyl content was found to be 40-fold higher in 10 min of SS treated PMF than control. At the same time, in vitro protein digestibility of PMF was improved after CP or SS treatment (except for 5 min). Furthermore, SS treated PMP (excluding 20 min) contained the higher free total polyphenol content, but reduced the bound polyphenol content. Shorter CP treatment durations elevated total flavonoid content and antioxidant activity in PMF. From FTIR spectrum, prolonged CP or SS exposure durations reduced hydrogen bond strength in N–H groups and generated carboxyl groups. Most importantly, CP treatment slightly improved soluble protein content, which could account for higher foaming capacity. Apart from water absorption capacity, SS treatment reduced the pasting and functional properties of PMF. Hence, a shorter CP duration can be beneficial in increasing PMF functionality and bioactive compounds. Meanwhile, SS treatment may be more effective at deteriorating heat-sensitive ANFs.

采用冷等离子体（CP）或过热蒸汽（SS）处理Proso小米粉（PMF） 5 ~ 20 min，研究其对抗营养因子（ANFs）、蛋白质消化率、生物活性物质、结构变化、可溶性蛋白、碳水化合物、糊化和功能特性的影响。延长CP或SS治疗时间逐渐降低PMF中的单宁。同时，CP处理对PMF中植酸的还原效果更好。然而，由于糖苷键的热降解，在SS作用20分钟后，皂苷的下降幅度最大。此外，经SS处理的PMF在10 min内羰基含量比对照高40倍。同时，CP或SS处理后（除5min外）PMF的体外蛋白质消化率均有提高。此外，SS处理的PMP（不包括20 min）含有较高的游离总多酚含量，但降低了结合多酚含量。较短的CP处理时间提高了PMF的总黄酮含量和抗氧化活性。从FTIR光谱来看，延长CP或SS暴露时间会降低N-H基团的氢键强度，并产生羧基。最重要的是，CP处理略微提高了可溶性蛋白含量，这可能是泡沫容量增加的原因。除吸水能力下降外，SS处理还降低了PMF的糊化和功能性能。因此，较短的CP持续时间有利于增加PMF的功能和生物活性化合物。同时，SS处理可能更有效地恶化热敏ANFs。

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引用次数: 0

Impact of groat heat treatment and varying extraction conditions on oat β-D-glucan characteristics 燕麦热处理及不同提取条件对燕麦β- d -葡聚糖特性的影响

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2025-12-15 DOI: 10.1016/j.jcs.2025.104346

Ines Pynket , Frederik Janssen , Olivia Zehnder-Wyss , Laura Nyström , Christophe M. Courtin , Arno G.B. Wouters

Extractable oat β-D-glucans (βG) provide functional and nutritional benefits in (semi-)liquid foods, like oat-based dairy alternatives. However, oat βG extract characteristics are likely influenced by both extraction conditions and the industrial heat treatment typically applied to oat groats. This study systematically investigated the impact of industrial heat treatment, extraction pH (3.0–9.0) and calcium ions (Ca²⁺) in the extraction medium (0.01–2.00 mM CaCl₂) on oat βG recovery, weight average molecular weight (Mw) and extract viscosity. Independent of the extraction medium, extracts from industrially heat-treated oat groats contained lower amounts of βG (21–25% recovery) with higher Mw (1,065–1,788 kDa), and were more viscous (3.1–4.1 mPa.s) than extracts from non-heat-treated oat groats (44–62% recovery, 42–100 kDa, 1.2–1.3 mPa.s viscosity). This was partially ascribed to low β-glucanase activity during extraction in heat-treated oat groats. For non-heat-treated oat groats, β-glucanase activity was lowest at pH 3.0 (0.3 U/g dm) and highest at pH 6.5 (2.7–2.8 U/g dm) and pH 9.0 (2.4 U/g dm). Notably, Ca²⁺ could cross-link low molecular weight βG extracted from non-heat-treated oat groats, likely by interacting with negatively charged phosphate groups. To conclude, the industrial heat treatment significantly alters oat βG recovery, Mw and extract viscosity. This very likely will influence functional and nutritional contributions of oat βG in foods. This, however, requires further study, as do the mechanisms behind the here observed effects.

可提取的燕麦β- d -葡聚糖（βG）在（半）液态食品中提供功能和营养价值，如燕麦乳制品替代品。然而，燕麦βG提取物的特性可能受到提取条件和通常应用于燕麦的工业热处理的影响。本研究系统研究了工业热处理、萃取pH（3.0 ~ 9.0）和萃取介质（0.01 ~ 2.00 mM CaCl2）中钙离子（Ca2+）对燕麦βG回收率、重量平均分子量（Mw）和萃取物粘度的影响。与提取介质无关，工业热处理的燕麦粥提取物的βG含量较低（回收率为21-25%），分子量较高（1065 - 1788 kDa），粘度较高（3.1-4.1 mPa）。s)比未经热处理的燕麦粥提取物（回收率44-62%，42-100 kDa, 1.2-1.3 mPa）。年代粘度)。这在一定程度上归因于在热处理燕麦粥提取过程中β-葡聚糖酶活性较低。未经热处理的燕麦籽粒，β-葡聚糖酶活性在pH 3.0 （0.3 U/g dm）时最低，在pH 6.5 （2.7 ~ 2.8 U/g dm）和pH 9.0 （2.4 U/g dm）时最高。值得注意的是，Ca2+可以通过与带负电荷的磷酸基团相互作用，交联从未经热处理的燕麦粥中提取的低分子量βG。综上所述，工业热处理显著改变了燕麦βG回收率、Mw和提取物粘度。这很可能会影响食品中燕麦βG的功能和营养贡献。然而，这需要进一步的研究，就像这里观察到的效应背后的机制一样。

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引用次数: 0

Effects of fungal solid-state fermentation of wheat bran using Pleurotus pulmonarius on dietary fiber conversion and functional improvement 肺侧耳真菌固态发酵麦麸对膳食纤维转化及功能改善的影响

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

Journal of Cereal Science

Pub Date : 2026-02-01 Epub Date: 2026-01-01 DOI: 10.1016/j.jcs.2025.104361

Chengcheng Li, Shiyi Lu, Hongyan Li, Jing Wang

Wheat bran, being rich in dietary fiber, is still limited in food applications due to its compact lignocellulosic structure and low solubility. This study was conducted to investigate the effects of solid-state fermentation using Pleurotus pulmonarius on wheat bran. Solid-state fermentation of wheat bran (WB) using Pleurotus pulmonarius was employed to enhance its structural, molecular, and functional properties simultaneously. Fermentation significantly increased SDF yield, purity, and solubility, with PP-4 and PP-6 showing the most pronounced improvements. SEM, FTIR, and XRD analyses revealed progressive cell wall loosening and fiber depolymerization, leading to the formation of lower-molecular-weight SDF fragments with greater solubility. Molecular weight distribution further confirmed strong negative correlations between polymer size and solubility. Notably, SDF purity increased by 26 % and yield by more than 120 % compared with PP-0, demonstrating the effectiveness of this fermentation strategy. This work provides new insights into fungal biotransformation of WB and offers a promising approach for producing high-quality dietary fiber ingredients.

麦麸富含膳食纤维，但由于其木质纤维素结构致密，溶解度低，在食品中的应用受到限制。本试验研究了肺侧耳菌固态发酵对麦麸的影响。利用肺侧耳菌（Pleurotus pulmonarius）对麦麸（WB）进行固态发酵，同时提高其结构、分子和功能特性。发酵显著提高了SDF的产量、纯度和溶解度，其中PP-4和PP-6的改善最为显著。SEM， FTIR和XRD分析显示，细胞壁逐渐松动和纤维解聚，导致形成低分子量的SDF片段，具有更大的溶解度。分子量分布进一步证实了聚合物尺寸与溶解度之间的负相关关系。值得注意的是，与PP-0相比，SDF的纯度提高了26%，产量提高了120%以上，证明了这种发酵策略的有效性。本研究为真菌对蚕豆的生物转化提供了新的见解，为高品质膳食纤维原料的生产提供了新的途径。

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